Best 10 Chocolate Russian Recipes

CHOCOLATE-FILLED RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla with electric mixture on medium speed until well mixed. On low speed, beat in flour, salt and walnuts.
• For each cookie, shape scant measuring tablespoonfuls dough around chocolate star to make 1-inch ball; place 2 inches apart on ungreased cookie sheets.
• Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl, mix sugar coating ingredients.
• Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.

WHITE RUSSIAN CHOCOLATE PUDDING SHOTS RECIPE - (4.3/5)

Steps:

• Whisk together the Kahlua, vodka and instant pudding mix in a bowl until combined. Continue mixing for 2 minutes. Spoon the pudding mixture into shot glasses or disposable shots cups. Chill until set, about 30 minutes. Before serving top with cool whip, optional.

CHOCOLATE KOLBASA (RUSSIAN NO-BAKE FUDGE COOKIES)

Steps:

• Place cookies in a bowl and use a masher to crush them into bits. (The biggest pieces should be no larger than 1/2-inch square.) Dump mixture into a colander and shake to remove most of the tiny crumbs. You should have about 2 cups pieces remaining. Return to bowl and add nuts.
• In a medium saucepan, melt butter over low heat. Whisk in condensed milk. If using bar chocolate, break into medium-size pieces. Add chocolate, cocoa powder and salt, and whisk until chocolate is melted and mixture is smooth, about 2 minutes.
• Scrape chocolate mixture into bowl with cookies. Stir together and set aside at room temperature for 15 minutes to firm up.
• Meanwhile, lay 2 sheets of aluminum foil, each about 18 inches long, on a work surface. Top each with a sheet of waxed or parchment paper. Divide cookie mixture between the two. Using paper and your hands, shape and roll mixture into two cylinders of dough, each about 12 inches long and 1 1/2 inches in diameter. Roll dough up in the paper, then again in foil. Roll on the work surface to make sure the log is even, then twist the ends of the foil to secure.
• Refrigerate the logs until firm, at least 1 hour. After 1 hour, check to make sure they are setting evenly. If necessary, roll on the work surface again until smooth (no need to remove the foil and paper). Refrigerate until fully set, another 2 hours or up to 3 days.
• When ready to serve, remove logs from refrigerator and unwrap them on a work surface. Sprinkle confectioners' sugar over them, turning to coat. Shake off excess and use a serrated knife to slice into 1/4-inch rounds. Plate and serve, or refrigerate up to 2 hours.

RUSSIAN TEA CAKES WITH CHOCOLATE

Steps:

• Cream buter and sugar. Add vanilla.
• Gradually beat in flour (and nuts).
• Stir in 1 1/2 cups chocolate chips. Shape into balls.
• Bake at 350° for 10-12 minutes or until golden on the bottoms.
• Cool and drizzle with remaining melted chocolate chips.

RUSSIAN HOT CHOCOLATE

Steps:

• Make the Orange Creme Fraiche: Combine all the ingredients in a chilled bowl and whisk until soft peaks form. Chill until ready to serve.
• Make the Pudding: In a bowl whisk together the sugar and cornstarch to blend. Whisk in the cream, milk, and vanilla bean. Pour mixture into a stainless steel saucepan and bring it to a boil, whisking, until thickened, about 4 minutes.
• Remove the pan from the heat and whisk in the chocolate and butter until melted. Fish out the vanilla bean and rinse it. Wrap the vanilla bean in plastic wrap and refrigerate for another use.
• Pour the hot chocolate into warmed demitasse cups and serve immediately with dollops of the orange creme fraiche served on the side on demitasse spoons.

HOT CHOCOLATE-RASPBERRY RUSSIAN

Steps:

• Add vodka to hot chocolate/cocoa (if you want more of a kick you could try adding plain vodka, so the raspberry flavor won't overpower the chocolate).
• If desired, garnish with whipped cream. Note: I I have tried combining the hot chocolate with vanilla vodka and Kahlúa and obtained equally delicious results!

CHOCOLATE RUSSIAN

Steps:

• In a large mixing glass pour in your Vodka, Kahlua and Chocolate Liqueur.
• Fill your double old fashioned glass with ice.
• Pour in your alcohol.
• Top with either milk, cream or half and half.
• Swizzle for a bit, if you like and enjoy!

CHOCOLATE BLACK RUSSIAN

Steps:

• Combine all ingredients in an electric blender and blend at a low speed for a short length of time. Pour into a chilled champagne flute and serve.

CHOCOLATE BLACK RUSSIAN

Steps:

• 1. In blender, combine kahlua, vodka and ice cream.
• 2. Blend at medium speed til smooth.
• 3. Pour into large goblet or wine glass.

CHOCOLATE BLACK RUSSIAN

Steps:

• Place the coffee liqueur, vodka, and banana in a blender, and mix on low speed until the banana is pureed. Add the ice cream and continue to mix, gradually increasing the speed, until the mixture is smooth. Pour into champagne flutes and garnish each by inserting a Chocolate Heart (see Garnishes with a Flourish) upright in the smoothie, if desired.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.