Best 7 Chocolate Shadows Recipes

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Indulge in the exquisite world of Chocolate Shadows, where delectable desserts reign supreme. Embark on a culinary journey that will tantalize your taste buds with a symphony of rich chocolate flavors and textures. From the classic Chocolate Mousse Shadow to the innovative Chocolate Avocado Shadow, each recipe promises a unique and unforgettable experience. Dive into a world of culinary artistry, where the boundaries of taste and creativity are pushed to their limits. Let your senses be captivated by the harmonious blend of bitter and sweet, light and airy, smooth and velvety. With detailed instructions and helpful tips, these recipes will guide you in creating stunning desserts that will leave a lasting impression on your palate and your guests. So, prepare to unveil the secrets behind these Chocolate Shadows and embark on a journey of culinary delight.

Let's cook with our recipes!

PILLSBURY'S CHOCOLATE SHADOWS



Pillsbury's Chocolate Shadows image

Make and share this Pillsbury's Chocolate Shadows recipe from Food.com.

Provided by Debbie R.

Categories     Dessert

Time 25m

Yield 36-48 cookies

Number Of Ingredients 10

1/2 cup chocolate chips
1/8 teaspoon peppermint extract (can go up to 1/4 tsp.)
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup firmly-packed brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg

Steps:

  • In a small saucepan, melt the chocolate chips over low, stirring constantly. Remove from heat. Stir in pepper extract. Set aside in cool.
  • In a large bowl, combine remaining incredients. Blend well. Stir in melted chocolate, only until till blended, not overly.
  • Shape into balls, using a rounded teaspoon. Place on ungreased cookie sheets. Flatten with bottom of glass, which has been greased and dipped into sugar.
  • Bake at 375 for 8-10 minutes. Cool.

Nutrition Facts : Calories 97.5, Fat 5.5, SaturatedFat 1.5, Cholesterol 5.9, Sodium 78.5, Carbohydrate 11.2, Fiber 0.5, Sugar 7.3, Protein 1.6

CHOCOLATE SHADOW CAKE



Chocolate Shadow Cake image

This chocolate cake is frosted with a boiled fluffy white frosting and drizzled over the top and down the sides with melted chocolate.

Provided by Diana Rattray

Categories     Dessert     Cakes     Cake

Time 1h

Yield 16

Number Of Ingredients 21

For the Cake:
3/4 cup butter (room temperature)
1 3/4 cups sugar
2 cups cake flour (sifted)
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup plus 2 tablespoons buttermilk (room temperature)
3 large eggs (room temperature)
1 teaspoon vanilla extract
For the Frosting:
2 large egg whites (room temperature)
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
For the Glaze:
2 ounces semisweet baking chocolate
2 teaspoons shortening

Steps:

  • Heat oven to 350 F. Butter and flour two (9-inch) round cake pans and set aside.
  • In a large bowl, cream together butter and 1 3/4 cups sugar until light and fluffy.
  • In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt.
  • Add flour mixture alternately with buttermilk into the butter-sugar mixture, combining well. Beat 2 minutes at low speed of electric hand-held mixer. Add eggs, and vanilla, and beat an additional 3 minutes.
  • Pour into prepared pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Remove from oven and cool on a wire rack for 10 minutes before inverting onto the rack to cool completely.
  • Combine 2 egg whites, 1 1/2 cups sugar, 1/8 teaspoon salt, and light corn syrup in the top of a double boiler set over rapidly simmering water.
  • Beat with an electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract and set aside.
  • In a microwave-safe bowl, melt the chocolate and shortening together 30 seconds at a time, mixing until smooth.
  • Cool slightly and set aside.
  • Fill cake layers with frosting, then frost the sides and top of the cake.
  • Drizzle the chocolate shadow glaze over the frosting, allowing some of the chocolate mixture to run down the sides of the cake.

Nutrition Facts : Calories 374 kcal, Carbohydrate 57 g, Cholesterol 81 mg, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, Sodium 294 mg, Fat 14 g, ServingSize 16 servings, UnsaturatedFat 5 g

CHOCOLATE SHADOWS



Chocolate Shadows image

These are really good, especially if you like the whole peanut butter /chocolate combination. I could actually go for a bit MORE chocolate ;)Thinking about maybe, the next time I make them , dipping half the cookie in melted chocolate ;) *cooking time is per pan*

Provided by Marlene.

Categories     Dessert

Time 25m

Yield 40 cookies

Number Of Ingredients 10

1/2 cup semi-sweet chocolate chips
1/2 cup shortening
1/2 cup peanut butter
1 egg
1 1/4 cups flour
1/2 cup sugar
1/2 cup brown sugar, packed
3/4 teaspoon baking soda
1/4 teaspoon salt
sugar, for dipping

Steps:

  • Melt chocolate chips on low heat, set aside.
  • In large bowl combine sugars, shortening, peanut butter and egg mixing well.
  • Add dry ingredients, mixing well.
  • Add melted chocolate, stirring just enough to give a"marble" effect.
  • Shape into 1 inch balls and dip tops in sugar, place on un greased cookie sheet.
  • Flatten with bottom of glass.
  • Bake at 375* for 10 minutes or until golden brown.
  • Cool slightly before removing from cookie sheet.

CHOCOLATE SHADOW CAKE RECIPE - (4.2/5)



Chocolate Shadow Cake Recipe - (4.2/5) image

Provided by DreiFromBK

Number Of Ingredients 13

To make this cake, you will need:
Makes 12 pieces
Ingredients
4 large egg whites
3 tablespoons water
1 1/4 cups sugar
1 teaspoon cream of tartar
Pinch salt
1 teaspoon vanilla extract
3 (8-inch) chocolate cake rounds (see related content)
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter
2 tablespoons light corn syrup

Steps:

  • For the icing: Whisk egg whites, water, sugar, cream of tartar, and salt in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes. To assemble: Spread 1 cup icing on bottom cake layer. Repeat with second cake layer and additional 1 cup icing. Top with final cake layer and spread top and sides with remaining icing. To decorate: Place chocolate, butter, and corn syrup in large heat-resistant bowl set over medium saucepan filled with ½ inch of barely simmering water (don't let bowl touch water). Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes. Spoon ¼ cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it to drip about halfway down the sides.

CHOCOLATE SHADOW CAKE



Chocolate Shadow Cake image

This lovely cake came from Cook's Country Magazine Nove. 2008 issue. It is a lovely chocolate cake with white icing with chocolate glaze drizzled over the top......

Provided by 1lucky3

Categories     Dessert

Time 35m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 21

4 large egg whites
3 tablespoons water
1 1/4 cups sugar
1 teaspoon cream of tartar
1 pinch salt
1 teaspoon vanilla extract
3 (8 inch) chocolate cake layers
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter
2 tablespoons light corn syrup
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup hershey's cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup milk
1/2 cup vegetable oil
1 cup boiling water

Steps:

  • For the cake:
  • Heat oven to 350* F.
  • Grease and flour two 9 inch round or 3- 8 inch round baking pans.
  • Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
  • Stir in boiling water (batter will be thin). Pour into pans.
  • Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
  • Cool 10 minute remove from pans to wire racks. Cool completely.
  • Frost with icing below.
  • For the icing:
  • Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
  • With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
  • Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
  • To Assemble:
  • Spread 1 cup icing on bottom cake layer.
  • Repeat with second cake layer and additional 1 cup icing.
  • Top with final cake layer and spread top and sides with remaining icing.
  • To Decorate:
  • Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
  • Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.

Nutrition Facts : Calories 671.8, Fat 23.2, SaturatedFat 7.2, Cholesterol 72.4, Sodium 681.4, Carbohydrate 113, Fiber 3.4, Sugar 83.3, Protein 8.8

CHOCOLATE SHADOW SPRITZ COOKIES



Chocolate Shadow Spritz Cookies image

This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum. http://www.recipezaar.com/bb/viewtopic.zsp?t=330463

Provided by Tinkerbell

Categories     Dessert

Time 32m

Yield 6 dozen cookies

Number Of Ingredients 9

2 unsweetened chocolate squares (1 oz each)
1/3 cup butter (refrigerator temp for electric mixer, slightly softened for hand mixing, margarine or shortening can)
6 ounces cream cheese
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Melt chocolate in a double boiler or very slowly in the microwave; set aside to cool.
  • Cream butter, cream cheese and sugar well.
  • Add chocolate then beat in egg and vanilla.
  • Sift together flour, baking powder and salt; gradually add to creamed mixture.
  • Fill cookie press and form cookies on ungreased cookie sheets.
  • Bake at 375°F for 10-12 minutes. Checking for a slightly set or very slightly browned cookie at 10 minutes. If needed, bake another 1-2 minutes.
  • Remove cookies from baking sheet while warm & transfer to wire rack to cool.
  • Decorate if desired or enjoy them plain. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.

Nutrition Facts : Calories 571.8, Fat 26.5, SaturatedFat 16.2, Cholesterol 93.5, Sodium 395.6, Carbohydrate 77, Fiber 3, Sugar 33.8, Protein 9.9

CHOCOLATE SHADOW CAKE



Chocolate Shadow Cake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 12

1 packages chocolate cake mix
0.25 cups almonds
0.25 teaspoons cinnamon
1.25 cups water
0.333333333333 cups oil
3 units eggs
1 units topping
2 cups whipping cream
1 cups powdered sugar
0.5 cups cocoa
0.25 teaspoons almond extract
0.25 cups slivered almonds

Steps:

  • Heat oven to 350. Grease and flour two 8 or 9 inch round cake pans.
  • In large bowl, combine all cake ingredients at low speed until moisten. Beat 2 minutes at highest speed. Pour evenly into prepared pans.
  • Bake at 350 for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool layers on cake rack. Cooling for 15 minutes, then remove. Cool completely.
  • In chilled bowl, combine all topping ingredients except almonds. Beat all at highest speed until topping forms stiff peeks.
  • Slice cooled cake into 4 layers; spread 1/4 of topping between each layer and on top. Sprinkle with slivered almonds. Refrigerate at least 2 hours. Store in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • Use good quality chocolate. This will make a big difference in the taste of your shadows.
  • Make sure your chocolate is finely chopped before you start melting it. This will help it to melt evenly and smoothly.
  • Be patient when melting the chocolate. Don't rush it or you'll end up with burnt chocolate.
  • Add the cream and butter to the melted chocolate a little at a time, stirring constantly. This will help to prevent the chocolate from seizing.
  • If you want to make a darker shadow, add more cocoa powder.
  • If you want to make a lighter shadow, add more milk.
  • If you want to add flavor to your shadows, try adding a little bit of vanilla extract, almond extract, or peppermint extract.
  • Once you've made your shadows, let them cool completely before storing them in the refrigerator.

Conclusion:

Chocolate shadows are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They're perfect for a party or a special occasion, and they also make a great gift. So next time you're looking for a sweet treat, give chocolate shadows a try. You won't be disappointed!

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