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Archive for the ‘Ezine’ Category
More Chocolate Recipes March 20, 2010
Volume 2, Issue 4
Publisher: Anthony Herrod
Editor: Anthony Herrod
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In This Issue:
Recipe: White Chocolate Truffles
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This issue sponsored by…
zChocolat
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White Chocolate Truffles
From Anthony (Admin)
Yield: About 3 dozen truffles
Ingredients:
12 oz white chocolate
1/3 cup whipping cream
2 tbsp orange juice
1 tsp grated orange zest
1 1/4 cups confectioner’s sugar
Directions:
Melt white chocolate with whipping cream. Whisk in juice and zest until
blended.
Pour into pie pan. Refrigerate until mixture is fudgy, but soft,
about 2 hours.
Shape about 1 tablespoon of the mixture into 1 1/4inch balls. To shape,
roll mixture in your palms. Place balls on waxed paper.
Sift sugar into shallow bowl.
Roll balls in sugar; place in petit four or candy cases.
Truffles can be refrigerated 2-3 days or frozen several weeks.
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This issue sponsored by…
zChocolat
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Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors of http://www.chocolate911.com
Members of this list join by completing the subscription
form on the website.
I keep all copies of subscription requests.
More Chocolate Recipes November 6, 2009
Volume 1, Issue 35
Publisher: Anthony Herrod
Editor: Anthony Herrod
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In This Issue:
Recipe: Chocolate Velvet Cheesecake
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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
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Chocolate Velvet Cheesecake
From Anthony (Admin)
Ingredients:
1 c vanilla wafer crumbs
1/2 c chopped pecans
3 tbsp sugar
1/4 c butter, melted
16 oz cream cheese, softened
1/2 c brown sugar, packed
2 large eggs
6 oz semi-sweet chocolate, melted
3 tbsp milk
2 c sour cream
2 tbsp sugar
Directions:
Heat oven to 325F.
Combine crumbs, pecans, sugar and butter; press onto bottom of 9-inch springform pan.
Bake for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate and milk;
pour over crust.
Bake for 35 minutes.
Increase temperature to 425F. Combine sour cream and sugar; carefully spread over
cheesecake.
Bake for 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
==============================================================================
Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors of http://www.chocolate911.com
Members of this list join by completing the subscription
form on the website.
I keep all copies of subscription requests.
More Chocolate Recipes October 23, 2009
Volume 1, Issue 34
Publisher: Anthony Herrod
Editor: Anthony Herrod
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In This Issue:
Recipe: Chocolate Maple Pecan Bars
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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
==============================================================================
Chocolate Maple Pecan Bars
From Anthony (Admin)
Yield: 24 - 36 bars
Ingredients:
1 1/2 cups flour
2/3 cup sugar
1/2 tsp salt
3/4 cup butter, cold
2 eggs
14 oz sweetened condensed milk
1 1/2 tsp maple syrup
2 cups pecans, chopped
1 cup semi-sweet chocolate chips
Directions:
Heat oven to 350F.
In a large bowl, combine flour, sugar and salt;
cut in butter until crumbly. stir in 1 beaten egg. Press
evenly in a 9×13″ pan. Bake for 25 minutes. Meanwhile, in medium
bowl, beat milk, remaining egg and syrup; stir in pecans. Sprinkle
chocolate chips evenly over the prepared crust. Top with the nut
mixture. Bake for 25 minutes more or until lightly brown.
Cool. Cut into bars.
Store tightly covered at room temperature.
==============================================================================
This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
==============================================================================
Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors of http://www.chocolate911.com
Members of this list join by completing the subscription
form on the website.
I keep all copies of subscription requests.
More Chocolate Recipes October 16, 2009
Volume 1, Issue 33
Publisher: Anthony Herrod
Editor: Anthony Herrod
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In This Issue:
Recipe: Blondies
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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
==============================================================================
Blondies
From Anthony (Admin)
Ingredients:
6 tbsp butter
3/4 cup light brown sugar
1 egg
1 tbsp milk
1 vanilla bean
1 cup flour
1/2 tsp baking soda
1/8 tsp salt
10 oz chocolate chips
1/2 c pecans, chopped
Directions:
Heat oven to 350F.
Mix flour, soda and salt, set aside. Cream butter, sugar, brown sugar.
Split vanilla bean. Scrape out seeds and add to mixture. Add flour,
mix and beat until creamy. Add chocolate chips and nuts.
Bake in 9×9″ pan for 20-25 minutes.
==============================================================================
This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
==============================================================================
Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors of http://www.chocolate911.com
Members of this list join by completing the subscription
form on the website.
I keep all copies of subscription requests.
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