Chocolate, I can never get enough of it. And I know from your feedback that many of you can't either. So today's article is all about the chocoholics among us! From Chocolate Meringue Clouds, a light and airy candy to Fudgy Toffee-Crunch Brownies so easy they start with a boxed mix to my Texan's German Chocolate Pie, the chocoholic in you will be happy as can be!
CANDY CHOCOLATE CLOUDS
3 egg whites, room temperature
1/8 tsp cream of tartar
3/4 cup sugar
1 tsp vanilla extract
2 tbsp unsweetened baking cocoa powder
1 3/4 cups chocolate chunks
Preheat oven to 300 degrees.
Line baking sheets with parchment paper; set aside.
In mixer bowl beat the egg whites and cream of tartar until soft peaks (tops curl over when mixer is lifted) form. Gradually add the sugar and the vanilla, continuously beating until stiff peaks form. Sift the cocoa powder over the meringue and gently fold in. Fold in the chocolate chunks.
Drop meringue by heaping tablespoonfuls onto the prepared baking sheets. Bake at 300 for 35 to 45 minutes or just until meringues are dry. Carefully peel clouds off the parchment paper and cool completely on a wire rack. May be stored, covered, at room temperature.
Yield: Approximately 30 clouds
FUDGY TOFFEE-CRUNCH BROWNIES
2 boxes (17.6-oz each) dark fudge brownie mix with chocolate chunks
2 large eggs
1/2 cup canola oil
1/4 cup water
1 tbsp instant espresso granules
1 pkg (12-oz) miniature chocolate-covered toffee bars, coarsely crushed
Beat the brownie mixes, egg, canola oil, and water at medium speed of electric mixer for approximately 3 minutes until blended; stir in the espresso granules and candy bars. Spoon the batter into a lightly greased 13 x 9-inch baking pan, spreading the thick batter evenly.
Bake the brownies at 325 degrees for 50 minutes or a little longer until the center is set. Cool in the pan on a wire rack. Cut into 24 bars.
Yield: 2 dozen brownies.
These brownies make great gifts for birthdays, Christmas, hostess gifts, etc.
TEXAN'S GERMAN CHOCOLATE PIE
1 pkg (4-oz) German Chocolate
1/4 cup butter
1 can (14-oz) evaporated milk
1 1/2 cups granulated sugar
3 tbsp cornstarch
1/8 tsp salt
2 large eggs
1 tsp vanilla extract
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1 9-inch unbaked pie shell
Preheat oven to 375 degrees.
In a saucepan over low heat, melt the chocolate and butter, stirring to dissolve completely. Remove from the heat and stir in the evaporated milk.
In a large bowl, combine the sugar, cornstarch, and salt together. Beat in the eggs, one at a time; add the vanilla extract and mix thoroughly. Gradually blend the chocolate mixture into the sugar mixture. Pour into the pie shell.
Combine the coconut and the pecans; sprinkle evenly over the top of the pie filling. Bake at 375 degrees for 45 minutes. Filling will set as the pie cools.
NOTE: If crust begins to get too brown while baking, cover edge with foil strips.
Enjoy!
About the Author Linda Wilson
This wife, mother, and grandmother loves baking, especially with the grandchildren! You will find my large collection of 'sweet' recipes at http://ladybugssweettreats.blogspot.com/ Now that I am diabetic, I also have a collection of diabetic recipes that I share on http://diabeticenjoyingfood.blogspot.com
Article Source: http://www.articlesbase.com/desserts-articles/chocolate-desserts-and-sweets-that-will-please-even-the-most-avid-chocoholics-5550212.html
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