chocolate cheesecake? master bakers help!?
shaynakaderr Asked: chocolate cheesecake? master bakers help!?
i made these mini cheesecakes and they were good but i wanna make CHOCOLATE cheesecake! is there anything i can just add to my current recipe to make them chocolate? i don’t want to change the base just the cheesecake filling. i like the graham cracker crust with chocolate:) so here’s the recipe. let me know what you would do to make this CHOCOLATE!
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
Answers:
Kai L Answered:
Simply add cocoa powder until it’s chocolate enough. 😀
Simply add cocoa powder until it’s chocolate enough. 😀
buckeyebonbon Answered:
I would add dutch-process cocoa because if you add melted chocolate, it might make the cheesecake too thin, or if you like, you could just make a chocolate-chip cheesecake…just add a bag of chocolate chips to it after you’ve mixed everything up.Happy baking!
I would add dutch-process cocoa because if you add melted chocolate, it might make the cheesecake too thin, or if you like, you could just make a chocolate-chip cheesecake…just add a bag of chocolate chips to it after you’ve mixed everything up.Happy baking!
Captain Awesome Answered:
So I am a great cook but a terrible baker with the exception of cheesecake. So I don’t generally do chocolate cheesecake, my specialty is white chocolate pumpkin (which is amazing by the way). But the great thing about cheesecake is, it’s more of a custard and less a cake so it’s more forgiving then flour is. My suggestion would be to use a double broiler and met yourself some chocolate and experiment a little. Now there are a few things to keep in mind:
So I am a great cook but a terrible baker with the exception of cheesecake. So I don’t generally do chocolate cheesecake, my specialty is white chocolate pumpkin (which is amazing by the way). But the great thing about cheesecake is, it’s more of a custard and less a cake so it’s more forgiving then flour is. My suggestion would be to use a double broiler and met yourself some chocolate and experiment a little. Now there are a few things to keep in mind:
1.) Make sure you fold the chocolate into the batter so it’s not too heavy.
2.) NEVER add hot chocolate into the mix. You are working with raw eggs. Unless you want them scrambled, wait til it is cool but still liquid.
3.) Less is more. Make a batch with less chocolate, add more to subsequent batches until it is right.
4.) Generally with cheesecake as long as the consistency of the mix is similar to the consistency that you would see if there was NO chocolate in the mix, then it will probably turn out halfway decent.
5.) You MAY want to experiment with making the mix a little more runny than normal, especially since when the chocolate gets cold it may harden.
Just experiment with small batches.
ceece Answered:
Hershey’s makes a baking chocolate that is perfect for chocolate cheesecake . It is located in the baking ingredients aisle.It is already melted chocolate inside a foil packet. There are 6-8 to a box, pre-measured 1 oz each. Simply squeeze one packet into your recipe and mix thoroughly. If it needs more chocolate add another. Bake as your recipe states.= )
Hershey’s makes a baking chocolate that is perfect for chocolate cheesecake . It is located in the baking ingredients aisle.It is already melted chocolate inside a foil packet. There are 6-8 to a box, pre-measured 1 oz each. Simply squeeze one packet into your recipe and mix thoroughly. If it needs more chocolate add another. Bake as your recipe states.= )
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Categories: chocolate questions Tags: CHOCOLATE, hot chocolate, Messi Mazz Answered, NO
How do you make chocolate truffles?
believe93 Asked: How do you make chocolate truffles?
I really want to make truffles. If you have a good recipe I would really appreciate it.<3
Answers:
How about this one for Irish Cream Truffles.
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Categories: chocolate questions Tags: Irish Cream Truffles
what can i use instead of alcohol?
Mariah Asked: what can i use instead of alcohol?
I’m making chocolate truffles for a sale we are having at school but many of the people don’t drink alcohol (some for religious reasons) so i need to find a substitute for it in the following recipe. thanks for all the answers! ;D
btw, i don’t usually cook and this is my first time making these truffles so please don’t add anything that only experienced adults would understand ;]
http://www.jamieoliver.com/recipes/chocolate-recipes/amazing-diy-chocolate-truffles
Answers:
Brooke Answered:
well definitely don’t do alcohol
well definitely don’t do alcohol
Britney Answered:
If you are referring to the splash of brandy then you could always use a extract, like vanilla extract but they make rum extract, for the flavor only, no alcohol. If you don’t want the flavor either then take that part out completely. Cooking is about experimenting and making it your own, so when someone asks where you got the recipe, you can say it was your own!
If you are referring to the splash of brandy then you could always use a extract, like vanilla extract but they make rum extract, for the flavor only, no alcohol. If you don’t want the flavor either then take that part out completely. Cooking is about experimenting and making it your own, so when someone asks where you got the recipe, you can say it was your own!
Satyata Answered:
u can use chocolate essence then..
Faith Answered:
Dear questioner,
Are you Amanda ??
any way,
Please go to:
www.dinacantina.com
ask Dina she’ll help you.
I like her recipes.
Dear questioner,
Are you Amanda ??
any way,
Please go to:
www.dinacantina.com
ask Dina she’ll help you.
I like her recipes.
Good luck 🙂
Five Times Answered:
The amount of brandy used is minuscule, so will have NO affect on anyone.
The amount of brandy used is minuscule, so will have NO affect on anyone.
Anonymous Answered:
The brandy is there for flavor. The small amount won’t affect anything other than taste. But you can just remove it completely and it won’t hurt the recipe, it just won’t have that flavor in it.
The brandy is there for flavor. The small amount won’t affect anything other than taste. But you can just remove it completely and it won’t hurt the recipe, it just won’t have that flavor in it.
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Categories: chocolate questions Tags: Anonymous Answered, Five Times Answered, Mariah Asked, Thomas Magnum Answered
Can diabetics eat semi sweet chocolate chips?
Shepherdess Asked: Can diabetics eat semi sweet chocolate chips? if so which brand is better?
I want to make chocolate truffles this weekend and I’m using a recipe from dlife.com which says that semi sweet chocolate chips is ok for diabetics to have. But I’m still confused because sugarwise I would think that this be a food to stay away from. If ya’ll could give me any help, that’d be awesome! 🙂
Answers:
catherine Answered:
Actually diabetics are often advised to use normal chocolate anyway, just to eat less of it. But yes, semi-sweet chocolate is fine, as long as you only have 1 or 2 truffles, and not the whole lot!
Actually diabetics are often advised to use normal chocolate anyway, just to eat less of it. But yes, semi-sweet chocolate is fine, as long as you only have 1 or 2 truffles, and not the whole lot!
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Categories: chocolate questions Tags: Granger Answered Ice, Nhung Saranghae Answered, Nook Answered, Shepherdess Asked
how to make chocolate frosting with cocoa powder icing sugar?
Katt Vess Asked: how to make chocolate frosting with cocoa powder icing sugar?
I wanna make black icing for cupcakes.
But I can’t make vanilla icing to make it. I have to make chocolate icing.
I have icing sugar but how do u make icing with coco powder and icing sugar
PLEASE HELP!!!
Answers:
Christine Kudra Answered:
Beat 1/4 cup butter with 1 cup cocoa powder (use unsweetened cocoa powder) until well combined. Beat in a teaspoon of vanilla extract and 1/3 cup milk until well combined. Gradually beat in 3 cups icing sugar.
Beat 1/4 cup butter with 1 cup cocoa powder (use unsweetened cocoa powder) until well combined. Beat in a teaspoon of vanilla extract and 1/3 cup milk until well combined. Gradually beat in 3 cups icing sugar.
If it is too thin, add more icing sugar. If it is too thick, add more milk.
This makes quite a sweet chocolate frosting. You can increase the cocoa and decrease the icing sugar if you want a more chocolatey result.
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Categories: chocolate questions Tags: cupcakes, Katt Vess Asked
Do you have to use dark chocolate when making chocolate pudding?
Betty Asked: Do you have to use dark chocolate when making chocolate pudding?
Answers:
Chowder Nc Answered:
Milk chocolate is to low in cocoa to be much good for cooking you need a high cocoa content to get the flavour. You could use it but you will find that it is weak on flavour. Dark chocolate of a minimum 60% cocoa the higher % the better or cocoa powder is best.
Jake Answered:
i think it does help, plus adding the tinniest bit of salt when melting it
Another Answer:
I’m pretty sure you can use any chocolate, depends on what you prefer.
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Categories: chocolate questions Tags: Answers Jake Answered, Betty Asked, dark chocolate
Easy chocolate pie recipe?
Coco Asked: Easy chocolate pie recipe?
It needs to include the recipe for the crust as well. A simple recipe for chocolate pie in grams please.
Answers:
New England Babe Answered:
Crush graham crackers and add melted butter and press into pie pan.Bake at 350 for 8 minutes.
Crush graham crackers and add melted butter and press into pie pan.Bake at 350 for 8 minutes.
Buy cook and serve pudding.Follow the pie directions on the box.Add to cooked crust.Refrigerate for 2 hrs.
Top with your favorite whip cream (as you serve) or Cool Whip all over the top.
Mercy Answered:
Make the crust New England Babe suggests, but for the filling, get a huge Hershey’s bar, milk or dark chocolate as you prefer.Melt the chocolate bar in the top of a double boiler and remove from the heat.Gently fold a large container of Cool Whip into the melted chocolate as you would fold beaten egg whites into a souffle.When gently blended, pour into the cooled pie crust and refrigerate for 3 hours.This is a very rich pie.A small wedge will suffice, with maybe some fresh strawberries on the side and a cup of full-bodied coffee.
Make the crust New England Babe suggests, but for the filling, get a huge Hershey’s bar, milk or dark chocolate as you prefer.Melt the chocolate bar in the top of a double boiler and remove from the heat.Gently fold a large container of Cool Whip into the melted chocolate as you would fold beaten egg whites into a souffle.When gently blended, pour into the cooled pie crust and refrigerate for 3 hours.This is a very rich pie.A small wedge will suffice, with maybe some fresh strawberries on the side and a cup of full-bodied coffee.
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- primal chocolate pie
Categories: chocolate questions Tags: Answered Yes, Cool Whip, New England Babe, Superior Quality
