While others specifically define it to be a candy originated in Louisiana consisting primarily of brown sugar-based sugar syrup and pecans. It is usually formed into small patties and often has a slightly brittle and rough texture. Right now, pralines recipe comes in variation.
There is what we called chocolate praline. It is combination of the crumbly and nutty taste of classic pralines and rich semi-sweet chocolate. Different countries and different people had their version of chocolate praline. They may have different recipe but they are just called in one name and one purpose. That is why a list of chocolate praline recipes is listed here to know which one is easier to make and which taste so great after all.
Here is the list of chocolate recipes:
1. Chocolate praline recipe # 1
• 1/2 cup semi-sweet chocolate chips, divided use
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/4 tsp salt
• 3/4 cup toasted pecans, coarsely chopped
• Baking sheet
• Medium saucepan
• Candy thermometer
• Airtight container
• Table spoon
• Pastry brush
1. Get ready the baking sheet by placing an aluminum foil to it. Spray the foil with nonstick cooking spray. Remove the three tablespoons from the ½ cup of chocolate chips and set aside.
2. In your saucepan, Mix sugars, cream, butter and salt over medium heat. Dissolve the sugars and butter by stirring. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming and insert candy thermometer.
3. Stop stirring and proceed on cooking until it reaches 240 degrees. The moment it reaches the right temperature, getting it off from the is recommended and take out the thermometer and put the pecans and add the remaining 1/3 cup of chocolate chips.
4. Start stirring the candy vigorously. The chocolate will melt and the candy will start to get lighter in color and more opaque. Continue to stir until the candy starts to hold its shape. It should still be easy to stir. Remember not to stir too much, as pralines quickly go from fluid to rock-solid. Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet.
Note: Work quickly in forming candies; it will start to stick on pan. Or else, just add a very hot spoonful of water and stir well until it loosens. Continue scooping.
5. Put the reserved 3 tablespoons of chocolate chips in a small microwave-safe bowl and wait till it melted for about 40 seconds. Scrape the melted chocolate into small Ziploc bag and cut off the corner. Drizzle melted chocolate over the pralines in a decorative pattern.
6. Let the pralines cool in the refrigerator for 15 minutes and store them in an airtight container at room temperature.
2. Chocolate praline recipe # 2
• 1/4 cup sliver almonds 1/2 cup brown sugar
• 1 teaspoon vegetable oil
• 1/4 cup sugar
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1 1/2 teaspoons milk
• 1 1/2 teaspoons unsweetened cocoa
• Pie pan
• 8-10" Frying pan
1. Put almonds in a 9-inch pie pan. Roast the nuts until it turns golden in 10 to 12 minutes. Coat a 12-inch square of foil lightly with 1 teaspoon vegetable oil.
2. Mix sugar, butter, corn syrup, and milk in a frying pan over a medium-high heat. Stir it until it turns to bubbly and golden for 5 minutes.
3. Add cocoa and stir until smooth and stir in the toasted almonds.
4. Pour mixture onto oiled foil and spread about ¼ inch thick.
5. Let it cool and turn solid for about 10 minutes.
6. Then divide them into chunks in desired sizes.
These are only two of the chocolate praline variation from different people's choice of recipe. However, they both have the desire to fulfill our mouth longing for sweets.
Whether you are entertaining or just need something tasty and easy for the family fondue makes a great dip. Chop up some fruit like banana's or strawberries, kiwi or mandarins the fruit options are endless.
Other fondue dipper to use are biscuits again you can have a variety from shortbread to chocolate chip, the mini variety packs are best as they combine small with taste variety.
You can also get mini cake variety packs in most supermarkets today so the choice for your chocolate fondue dip is endless and easy.
So here is a quick recipe to go with all the easy options for you:
What you will need to buy:
- 12 ounces good quality chocolate
- 300ml double cream
- 2 tablespoons vanilla extract
- 3 tablespoons Grand Marnier or Amaretto liqueur (optional)
- Variety of chopped fruit, biscuits, cakes
How to make:
Combine the chocolate and double cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit, biscuits and cake.
This recipe will serve 6.
You can of course experiment with different flavors for instance stirring in coconut milk or for a truly decadent taste Baileys Irish Cream.
If you are feeling really brave try the marbled effect, you will need 2 ounces of white chocolate to add to the above ingredients. When the mixture has melted sprinkle the white chocolate over the top, and draw a spoon or knife through the mixture 2 or 3 times, just enough to marble it.
The above recipe only takes about two minutes so feel free to try different things. I am sure your family and friends will be glad you did.
Cheesecake consists of three parts, a cookie crust and a smooth topping made from a type of cheese (hence the name cheesecake), and a smooth topping. This dessert can be baked to perfection of can be left unbaked for a cool delicious blend. The chocolate chip cheesecake is just a small twist on the original cheesecake recipe by adding morsels to the cake for more flavor.
We are going to teach you how to make a chocolate chip cheesecake, by breaking it down into three simple recipes. First you will learn how to make the base for the cake, the cookie crust. Then you will make the cheesecake form, using a number of ingredients. Last comes the topping, to spread on the cheesecake for presentation and flavor.
Chocolate Chip Cheesecake is very simple to make and only requires a small amount of ingredients. This recipe makes a 9 inch cheesecake and can serve 10 to 12 people, depending on the size of the cheesecake slices.
Ingredients to make the crust:
- 1/3 cup sugar
- 1/3 cup butter (melted)
- 1 ½ cups crushed graham cracker crumbs
- Ingredients to make the cheesecake form:
- 24 ounces (Three 8 ounce packages) of cream cheese (softened)
- 1 teaspoon of vanilla extract
- ¾ cup sugar
- 3 eggs
- 1 2/3 cups of mini semi-sweet chocolate chip morsels
Ingredients for topping:
- 2/3 cup of chocolate chip morsels
- 2 Tablespoons whipped cream
Once you have all the needed ingredients and a nine inch spring form pan, you can begin making your chocolate chips cheese cake. You should divide the recipe into parts (crust, cheesecake, topping) and make in that order.
Directions for the crust:
1. Preheat oven to 300 degrees Fahrenheit
2. Combine graham cracker crumbs, sugar, and butter stirring well
3. Firmly press crust mixture evenly over the bottom and up the sides of the spring form pan.
4. Bake crust for 5 minutes at 350 degrees.
5. Set aside and let cool
Directions for the cheesecake form:
1. Beat cream cheese packages together at high speed until light and smooth.
2. Gradually add sugar, continue to beat cream well.
3. Add eggs, one at a time, mixing well after each egg is added.
4. Stir in vanilla extract
5. Add chocolate chip morsel, mixing them well into the cream mixture.
6. Pour the mixture in to the crust (once it has cooled).
7. Bake for 40 minutes at 350 degrees
8. After 40 minutes, turn the oven off and crack the oven door to allow the cake to cool.
9. Leave cheesecake in the oven for 30 minutes, with the door ajar.
10. After 30 minutes, remove cake from oven and allow it to cool on a wire rack.
11. Once cooled, cover cheesecake and let refrigerate for at least 8 hours.
Directions for cheesecake topping:
1. Melt the 2/3 cup of chocolate chip morsels in a double boiler top or in the microwave.
2. Make sure to frequently stir, so the chocolate is smooth and doesnâ€™t burn.
3. Gradually fold in whipped cream.
4. Stir chocolate and cream mixture over low heat until it is thick and smooth.
5. Remove from heat and spread evenly over cheesecake.
6. Refrigerate cheesecake so the chocolate topping will harden.
7. Once completely cooled, it can be sliced and served.
The mud center of this cookie is so delicious and you can be sure that your kids will love it. It can be made frozen or advance. It's the bestseller in different stores and you can buy it without hesitating if it's expensive or not.
On the other hand, why spend some money if you can bake this cookie inside your own kitchen? Just prepare all the ingredients and follow some easy steps and you can make a mud puddle chocolate cookie in no time that your kids will surely enjoy.
Listed below are the Ingredients and instructions on how to make mouth-watering mud puddle cookies.
* 1/2 cup of cocoa powder
* 1 cup of sugar
* A 1/4-cup of vegetable oil
* 1 tsp vanilla
* 1/4 tsp salt
* 2 and 1/4 cups of all-purpose flour
* 2 egg yolks
* 1 cup of softened butter
* 4 ounces bittersweet chocolate or semisweet (chopped into
* 2 tbsp heavy cream
The sugar and the butter must be creamed in a large mixing bowl until it becomes fluffy and light. After doing so, whisk together the vanilla, cocoa and oil until it is smooth. Combine the butter mixture with the cocoa mixture. You must scrape the sides of the bowl until you see them completely incorporated. Into the wet ingredients, add the salt and the flour. Blending it with an electric mixer or hand mixer will allow the mixture to be thoroughly combined.
Once all the above-mentioned steps are done, you must refrigerate the cookie dough for at least 30 minutes to firm up. While allowing the dough to cool, you can now preheat the oven to at least 350 degrees. Also, with the help of a small ice cream scoop, you must scoop out the balls of cookie dough. Place the scooped cookie dough on a parchment-lined cookie sheet. Make sure that the dough is at least 1 inch apart from each other. Bake the cookie for at least 10 - 15 minutes. You can be sure that it's cooked if you insert a toothpick in the cookie and it comes out clean.
To make a chocolate ganache, you have to melt slowly the chopped or bittersweet chocolate in your microwave. You must add some cream and you have to whisk it until it becomes thick and smooth. And after doing that, you must place a zip-top bag, and you have to squeeze out the air first before sealing it. And from the bottom of the bag, cut a small corner on it. Into the center puddle indentation on each of the cookie, you must pipe the chocolate ganache.
If you happen to have any left over in your chocolate, you can use it to muzzle it across the outer edges of your cookies. After you've done that, you have to cool the mud puddle cookie before serving it. You can also eat the mud puddle cookie even if it is frozen. You can make at least 30 delicious mud puddle cookies.
There are numerous flavours of muffins to choose from; chocolate, blueberry, bananawalnut, pumpkin, cranberry, orange peel raisins and a whole lot more. You understand how aromatic they are when they're in the complete process of baking.
You know how crisp their crusts are when they may be piping hot and the majority of all, you know how moist they may be when they can be or we will say within the case of the majority of muffins, when they are freshly baked or heated. Well, should you love to eat muffins, you can either just grab them off these bakery shelves or purchase them from coffee houses and cafes. However do you understand that it's not difficult at all to bake muffins right in the utter comfort of your personal home?
If you are using premixes or making the dough from scratch, there are nonetheless some things to watch out for when you're baking muffins for your-self in the home. The baking procedure is also a vital variable in determining the quality of how your muffins are going to be. For this particular article, we assume that you already possess the knowledge of the correct number of ingredients to be utilized.
Secondly, be creative. As opposed to following strictly to the recipe you have, why not decide to try something new by introducing some sorts of ingenuity into them? Be bold and allow you to imagination and creative juice flow. Who knows you may create something from it.
Primarily, never use electric beaters.
Using electric beaters will have a tendency to over mix the muffin batters. It's chosen to do this yourself. Over mix of batters are perhaps not desired outcomes as it pertains to baking muffins. It contributes to the batter being too dense and crumbly (think of it like once you grab a small number of dry earth within the garden) and perhaps not light and airy (think like baking sponge cakes). As a gauge, muffin batters that are properly combined (which means that the mixing is minimum and non-electric) are little lumpy (yes, it may look as if you've screwed your mixing up but hey, this is actually the "right answer"!!).
Always remember to grease your muffin tins totally and what this means is the underside and sides of the tins.
Whether this step is forgotten, well, after your muffins are baked, you'll have a difficult time getting totally formed muffins as their "skin" sticks to the sides and bottoms of the cans whenever you take them out. Paper liners help retain the freshness of your muffins longer. Filling the muffin tins requires being twothird complete as the batter will overflow when it expands through the baking procedure and equally to make certain all muffins are equally baked finish.Fourthly, the oven requires to be preheated.
This really is so because preheating the oven makes the muffin batter less dense and allows the batter to puff up easier than when it has been sitting for long time before baking. The temperature has to be properly set, being perhaps not too high or very low temperature, in order to guarantee the muffins are baked evenly from top to bottom to centre.
Fifthly, watch how you bake your muffins with regard to timings. Do a rough estimate of how long your muffin, depending on the size big or small, must be baked. Needless to say, smaller muffins takes time and larger ones simply take longer time.
Never make use of the trial - and - error method, opening the oven door on occasion to see the advancement of your own muffins baking, when you bake them. The muffins will lose heat and thus they will sink. The analogy is merely like making ice from water; if you keep opening the fridge to see the progress of freezing, the time taken for the water to become ice will become not merely longer but it wouldn't become precisely the ice you desire.
Lastly, let your muffins cool within the muffin tins for about 5-6 minutes. This time is merely fine for removal as it won't be difficult to eliminate nor will it affect the muffins' texture. It is a just-pleasant scenario here. Oh, different sizes of muffins that you baked may also have different cooling times. It's the law of heat radiation; the smaller the faster it cools and vice versa.
After removal, additional cooling is then to be done of the cooling rack before finally keeping or serving them for ingestion.
Okay, which is all the points have to know as a way to bake good muffins. It all comes down to good training, observation in addition to proper management of equipments used for the baking process... and yes, since the old saying goes: "Practice makes perfect."
They only take 10 minutes to prepare and make a really yummy treat, crammed full of biscuit and marshmallow!
You will need the following ingredients...
- 200g of quality milk chocolate (not cooking chocolate)
- 200g of quality dark chocolate
- Golden syrup
- 100g of malt biscuit sweets
- Small packet of Digestive biscuits (if you are feeling adventurous go for chocolate Digestives!)
- 150g of mini marshmallows
- Icing sugar
And here's the recipe...
1. Break up both bars of chocolate into a large heat proof bowl and melt over boiling water in a saucepan or in the microwave.
2. While the chocolate is melting, put the Digestive biscuits and malt biscuit sweets into a double layer of sandwich bags and gently break into pieces with a rolling pin. You don't have to be too precise with this - the recipe works best with a mixture of both small and large chunks
3. When the chocolate has melted, remove from the heat and stir in the digestive biscuits, malt biscuit sweets, mini marshmallows and add a generous dollop of golden syrup for added gooeyness.
4. Mix together thoroughly, ensuring all ingredients are covered in chocolate and divide the mixture into cases in a cupcake tin.
5. If you have any chocolate left over, drizzle over the top of each cake for decoration.
6. Wait for the cakes to cool slightly and put in the fridge for an hour or so to harden.
7. Remove from fridge and dust with icing sugar.
8. As with every decent chocolate recipe, these are best served with a nice cup of tea.
We hope you enjoy them as much as we did. Keep an eye out for more chocolates recipes in the future