How do you make chocolate cheese cake?
terminator gator Asked: How do you make chocolate cheese cake?
I want to make it for a party can you give me a simple way to do it no links
Answers:
Mikey Answered:
Buy one at publix… Tell your guests you slaved over it cooking for hours.. works every time…
Conrad Brown Answered:
go to a gourmet market and buy one
M Answered:
No-Bake Cheesecake
Crust:
1-1/2 cups (375 mL) chocolate wafer crumbs
1/3 cup (75 mL) butter, melted
Filling:
4 oz (113 g) bittersweet chocolate, finely chopped
3/4 cup (175 mL) whipping cream
12 oz (340 g) cream cheese, softened
1/3 cup (75 mL) sweetened condensed milk
1 tsp (5 mL) vanilla
Garnish:
3/4 cup (175 mL) whipping cream
1 oz (28 g) bittersweet chocolate, finely chopped
Crust:
In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
Filling:
Place chocolate in heatproof bowl. In small saucepan, heat half of the cream just until boiling; pour over chocolate, whisking until melted. Let cool slightly.
In separate bowl, beat cream cheese, remaining cream, condensed milk and vanilla until smooth; spoon randomly into prepared crust. Pour chocolate mixture into gaps. With tip of knife, swirl mixtures together roughly. Tap on counter to smooth top. Cover and refrigerate until firm, 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Garnish:
In bowl, whip cream. Using piping bag or spoon, pipe into rosettes on pie. Sprinkle chopped chocolate over cream.
twobluecrows Answered:
Here are two:
One to bake in the traditional way…
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Chocolate Cheesecake
Crust:
1 1/2 cups (150 grams) chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted
Filling:
12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped
24 ounces (680 grams) (3 – 8 ounces packages) full fat cream cheese, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup (240 ml) full fat or light sour cream, room temperature
Ganache:
4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1 teaspoon unsalted butter, room temperature
Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.
Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for about 50 – 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.
Serves 12 – 16 people.
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No-Bake recipe:
Chocolate Turtle Cheesecake
1[14oz]pkg caramels
1can evaporated milk
1+1/4cups chopped pecans
1[9in]choc pie crust
1/2 sour cream
1/4 cup milk
1[3.9oz]pkg chocolate instant pudding mix
[1]place caramels and evaporated milk in sauce pan heat over med low..till smooth..stir in chopped nuts.pour into pie crust…
[2]combine cream cheese, sour cream and milk in blender. blend till smooth add pudding mix. blend for 30 sec…
[3]pour over caramel mix in pie crust….chill until set …can sprinkle with nuts & drizzle with fudge on top
KA Answered:
Buy the baker brand of semi sweet baking chocolate has a good recipe on the back with an oreo crust, try that one.
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Categories: chocolate questions, chocolate recipes Tags: cheese cake, chocolate cheese cake, no bake cheesecake, turtle cheesecake
How to make chocolate frosting with no cocoa or chocolate chips?
lgmh15 Asked: How to make chocolate frosting with no cocoa or chocolate chips?
Help! How can I make chocolate frosting WITHOUT cocoa or chocolate chips? Can I use nesquick powder or hershey chocolate syrup? If so, what recipe can I use? Any suggestions will be appreciated!
Answers:
KatHOLLYWOOD Answered:
Remove cocoa and chocolate from the recipe. Add a chocolate substitute.
Harper Lacroix Answered:
use a regular vanilla frosting but omit the vanilla and add 3 tablespoons of chocolate syrup. add more 4 extra chocolaty flavor!
Megan Answered:
You could totally use chocolate syrup! I tried this recipe and it was really good 🙂
Ingredients
1/2 cup butter (no substitutions), room temperature
1/2 cup sifted unsweetened cocoa powder
1/2 cup chocolate syrup
3 cups confectioners’ sugar, sifted (measure out 3 cups before sifting)
1 tablespoon whipping cream or half and half
1 teaspoon vanilla
Directions
Mix butter, cocoa powder, and chocolate syrup in a large mixing bowl. Beat together at a low speed just until combined.
Add the confectioners sugar, whipping cream, and vanilla. Use low speed until the sugar is mixed in. Then increase to medium speed and beat 1 minute until mixture is smooth and easily spreadable. If it’s too thick add a little more whipping cream. If too thin add a little more sugar.
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Categories: chocolate questions, chocolate recipes Tags: chocolate chips, chocolate syrup, cocoa, frosting
Recipe for Making Chocolate Cake
Here’s a recipe for the best ever chocolaty moist chocolate cake with dense brown chocolate color. It’s the easiest recipe I have ever baked and tastes divine!
Ingredients
1 3/4 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup milk
1 tsp vanilla essence
1/2 cup vegetable oil
1 cup boiling coffee
Directions
Preheat oven to 170C degrees.
Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat together the eggs, milk, vanilla essence, and oil. Add the wet ingredients to the dry mixture. Beat together with a fork or hand whisk until everything is combined. Add the boiling coffee and mix well. (The batter will turn out thin.)
Pour batter into prepared 10-inch pan, and bake for 50 minutes or until a cake tester or wooden pick comes out clean. Let the cake cool in the pan for 30 minutes before inverting onto a wire rack.
Serve immediately for warm chocolate cake, or bake a day in advance for an even richer taste.
Categories: chocolate recipes Tags: cake recipe, chocolate cake, cocoa powder
How to make chocolate mousse without chocolate?
EllaBee Asked: How to make chocolate mousse without chocolate?
I don’t have any chocolate, but i do have cocoa powder.
I have eggs, flour, sugar, cocoa powder, butter, milk.
Thanks 🙂
Answers:
Kiki Davis Answered:
Uh, i’ve never made chocolate mousse before but i’m pretty sure if you have cocoa powder then you probably can.
SugarCat Answered:
Here’s a simple and easy but delicious recipe: Chocolate Cornstarch Pudding
Ingredients
1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract
Directions
In a saucepan, combine sugar, cocoa powder, cornstarch, and salt. Stir until well-mixed. Place over medium heat, and slowly stir in milk. Bring mixture to a boil. Cook, stirring constantly, until mixture thickens. (It should be thick enough to coat the back of a spoon.) Remove from heat. Stir in margarine/butter and vanilla.
Serve warm by allowing it to cool briefly. Or serve cold by chilling in refrigerator until ready to serve.
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Categories: chocolate questions, chocolate recipes Tags: chocolate mousse, cocoa, pudding
Can someone tell me how to make chocolate chip cookies?
Dr Jeff Asked: Can someone tell me how to make chocolate chip cookies?
Can someone on planet earth give me a recipe to chocolate chip cookies?!?!
Answers:
clams Answered:
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Louisa Lowe Answered:
This recipe is amazing!!!
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTL TOLL HOUSE Semi-Sweet Chocolate MorselsNESTL TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions
PREHEAT oven to 375 F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375 F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Lisa Answered:
Buy some nestle chocolate chips. The recipe is on the package. You could look on foodtv.com and enter chocolate chip cookies they will give several recipes.
Nicole NC Answered:
http://howtomakehomemadechocolatechipcookies.blogspot.com/ this is a good sight that gives the ingredients to homemade chocolate chip cookies. Hope this helps you.
John Answered:
when you buy a bag of chocolate chips there’s always a recipe on it.it’s not some big secret.but here *IS* a big secret for you:never bake with anything but pure butter.nothing else tastes as good.here’s the other big tip:take the butter out of the fridge at least 4-6 hours before you start the recipe.now, i’m assuming you’re a normal human bean with a/c.if you live in the great outdoors, the butter might melt.what you want is “softened” butter not melted butter.they are not the same thing.mix the ingredients in the order they tell you to.have ALL of your ingredients ready before you start.if you have to toast nuts, then USE A TIMER or you will burn your nuts!!!!!!!!!!!
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Categories: chocolate questions, chocolate recipes Tags: Dr Jeff Asked, John Answered, Louisa Lowe Answered, Mark Answered
How To Make Chocolate Fondant
PRP Catering Academy’s very own Jamie Oliver Bessant brings you the first in a series of cooking tutorials.
Ingredients
75g of Chocolate
75g of Butter
1 x Egg
1 x Yolk
30g of Caster Sugar
8g of Flour
Directions
1. Melt the chocolate and the butter together
2. Whisk the egg and egg yolk and caster sugar
3. Add the melted chocolate mixture to the whisked eggs and sugar
4. Then fold in the flour
5. Place the mixture into foil cups and bake at 180C (350F) for 8-10 minutes
6. When cooked allow to cool for a few moments and the remove from the foil and serve
Categories: chocolate recipes, chocolate videos Tags: Jamie Oliver Bessant
how do you make chocolate covered bananas?
Bekka Kopcak Asked: how do you make chocolate covered bananas?
The fourth of July is in 2 days and i wanted to do something totally random and kind of creative so i’ve decided to make chocolate covered bananas. i have the bananas and chocolate chips. do i need anything else? can anyone give me another creative idea to do to the banana or make?
Answers:
ace1ace14 Answered:
melt 3 bars of hershey’s chocolate (or maybe more depending on how much it makes) using milk and medium heat.
then while still hot, roll bananas in the chocolate. then sprinkle with chocolate chips if you want reallllly chocolaty! (misspelled on purpose:).
Also, you can roll in sprinkles!!!
Refrigerate or freeze!
mmmmm!
Jasmine Rose Answered:
CHOCOLATE-COVERED BANANA POPS
3 ripe bananas
9 wooden ice cream sticks or skewers
2 c. semi-sweet chocolate chips
2 tbsp. shortening
1 1/2 c. coarsely chopped, unsalted, roasted peanuts
Peel bananas, cut each into thirds, insert wooden stick into each banana piece, and place on wax paper covered tray cover; cover. Freeze until firm (THEY MUST BE FROZEN). In top of double boiler over hot (not boiling water), melt chocolate chips and shortening. Remove bananas from freezer just before dipping. Dip each piece into chocolate mix; cover completely and roll in peanuts. Cover and return to freezer.
madkap78 Answered:
Chocolate Sauce
Ingredients
2/3 cup unsweetened cocoa
1 2/3 cups white sugar
1cups whole milk
1 teaspoon vanilla extract
Directions
In a medium saucepan over medium heat, combine cocoa, sugar and milk. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.
After that dip the bananas in the chocolate and let sit to cool and harden on wax paper.
Or, if you got some time and don’t mind the extra work you can make…
chocolate covered banana pie
Ingredients
3 cups crushed vanilla wafers
1/2 cup chopped pecans
2/3 cup butter, melted
2 cups semisweet chocolate chips
4 cups milk
4 1/2 cups miniature marshmallows
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup frozen whipped topping, thawed
2 large bananas, sliced
1 (1.5 ounce) bar milk chocolate candy
Directions
1. Combine crushed cookie crumbs, pecans, and butter or margarine. Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool.
2. Combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan. Stir over low heat until melted. Pour over cooled crust. Chill for 1 hour.
3. Arrange banana slices over chilled chocolate layer.
4. Prepare pudding mix as directed on box except use only 3 cups of milk. Fold in nondairy whipped topping and remaining marshmallows. Pour pudding mixture over bananas. Grate chocolate bar over the top. Chill for 2 to 3 hours before serving.
Chocolate banana boats
6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 (10.5 ounce) package miniature marshmallows
Directions
1. Preheat the grill for high heat.
2. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
3. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
4. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
5. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.
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Categories: chocolate questions, chocolate recipes Tags: Bekka Kopcak Asked, chocolate chips, Jasmine Rose Answered, Terelon Answered
