Best 2 Chocolate Orgasm Recipes

Chocolate Orgasm: A Journey of Sweet Ecstasy

Indulge your senses in the ultimate chocolate experience with our curated collection of Chocolate Orgasm recipes. From the classic Chocolate Orgasm Cake that tantalizes taste buds with its rich, decadent layers, to the sinfully smooth Chocolate Orgasm Mousse that melts in your mouth, each recipe is a celebration of chocolate's divine allure. Dive into the luscious Chocolate Orgasm Truffles, a symphony of velvety texture and intense chocolate flavor, or surrender to the temptation of the Chocolate Orgasm Brownies, whose fudgy depths and crispy crust create an irresistible contrast. Whether you're a chocolate connoisseur or simply seeking a moment of pure indulgence, these Chocolate Orgasm recipes will transport you to a realm of pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

ROSIE'S BAKERY BROWNIES/CHOCOLATE ORGASMS

Rosie's Bakery Brownies/chocolate Orgasms image

From the book 'Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book'. You can stop at one point in the recipe for Rosie's Award-Winning Brownies, or frost them to get her Chocolate Orgasms. Prep-time is an estimate.

Provided by Connie K

Categories Bar Cookie

Time 50m

Yield 36 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 ounces unsweetened chocolate
12 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3/4 teaspoon vanilla extract
3 large eggs, at room temperature
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 cup chopped walnuts, plus
2 tablespoons chopped walnuts
1 1/2 ounces unsweetened chocolate
1/4 cup evaporated milk
1/3 cup sugar

Steps:

Preheat oven to 350F; Lightly grease and 8-inch square pan with butter or vegetable oil.
Melt the 3 1/2 ounces of chocolate and 12 T butter in the top of a double boiler placed over simmering water; Cool the mixture for 5 minutes; Place 1 1/2 cups sugar in a medium-sized mixing bowl and pour in the chocolate mixture; Using an electric mixer on medium speed, mix until blended, about 25 seconds; Scrape the bowl with a rubber spatula.
Add the vanilla; With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds; Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl; Stir in 1/2 cup of the nuts.
Spread the batter evenly in the prepared pan and sprinkle the remaining 2 T of nuts over the top.
Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, 25 to 30 minutes.
Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies; Serve the next day (it takes a day for the flavor to set) and don't forget the tall glass of milk.
For the Chocolate Orgasms, do not cut the brownies, but allow them to cool completely.
The prepare the frosting, melt the 1 1/2 ounces of chocolate in the top of a double boiler placed over simmering water.
Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate; Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting.

CHOCOLATE ORGASM

Chocolate Orgasm image

Name was chosen by group of friends I once served this to. You should have heard the sounds at the table! Baking time has been fine-tuned to take different reviews into consideration.

Provided by evelynathens

Categories Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

10 ounces butter
1 cup sugar
4 eggs
1 lb good-quality chocolate, melted (I use a Greek brand, mixing 1/2 lb milk chocolate with 1/2 lb bitter not unsweetened)
2 tablespoons liquor (I have tried many but especially like cognac, brandy and amaretto) or 2 tablespoons liqueur (I have tried many but especially like cognac, brandy and amaretto)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
lightly whipped cream (unsweetened or just barely sweetened) or 1 scoop of softened vanilla ice cream

Steps:

Preheat oven to 400 degrees F.
Have rack in bottom third of oven.
Generously butter a springform pan.
Beat butter with sugar for about 4-5 minutes with electric mixer.
Add eggs, alternately with flour, baking powder, chocolate and liquor and continue to beat until all ingredients are incorporated.
Pour into springform pan.
Bake 10 minutes, turn off heat, and leave in turned-off oven another 15 minutes.
Remove and let stand about 10-15 minutes before serving.
I cut into this with a serrated spatula.
It will be cakey-crusty outside and molten, rich chocolatey goo in the middle.
I serve with very lightly whipped cream (unsweetened or just barely sweetened) or a scoop of softened vanilla ice cream on the side.
I have often made this several hours ahead of baking (which should be done close to eating time) and popped it in the fridge and then popped it into the preheated oven, increasing baking time by 5 minutes- it worked great!

Tips:

Mise en Place: Before starting, ensure all ingredients are measured and prepped. This helps streamline the cooking process and prevents scrambling for ingredients.
Use Quality Chocolate: The type of chocolate used significantly impacts the final dessert. Opt for high-quality chocolate with a cocoa content of at least 60% for a rich, decadent flavor.
Temper the Chocolate: Tempering stabilizes the chocolate, giving it a smooth, glossy texture and preventing it from seizing. It involves heating and cooling the chocolate in a specific way. If you're unsure about tempering, there are many online resources and tutorials available.
Don't Overmix: When making chocolate mousse or ganache, avoid overmixing as this can result in a grainy texture. Mix just until the ingredients are well combined.
Chill Before Serving: Many chocolate desserts, such as chocolate mousse or truffles, benefit from chilling before serving. This helps them set and develop their full flavor.

Conclusion:

Indulge in the exquisite world of chocolate desserts with these delectable recipes. From the classic chocolate mousse to the decadent chocolate ganache tart, each recipe offers a unique taste experience. Remember, the key to success lies in using high-quality ingredients, following the instructions carefully, and allowing the desserts to chill before serving. With a little effort and passion, you can create impressive chocolate desserts that will tantalize your taste buds and leave you craving more.