We chocoholics, and yes there are millions of us out there, are constantly looking for another delicious chocolate recipe! This article is all about chocolate with recipes from Chocolate Truffle Cookies to Frosting Made From Chocolate Chips to a Chocolate Pudding Pie in a Crumb Crust. Chocoholics are going to love these chocolate goodies!
CHOCOLATE TRUFFLE COOKIES
1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1/3 cup baking cocoa powder
1/4 cup sour cream
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
2 cups semisweet chocolate chips
1/4 cup chocolate sprinkles
In mixer bowl, cream the butter, sugar, and cocoa until light and fluffy. Beat in the sour cream and vanilla extract. Add the flour and mix in well. Stir in the chocolate chips. Refrigerate dough for 1 hour. Roll the dough into 1-inch balls; dip in the chocolate sprinkles. Place the balls, dipped side up, on an ungreased cookie sheet, 2-inches apart. Bake at 325 degrees for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool.
Yield: 5 to 6 dozen
NOTE: These make great Fall and/or Halloween cookies when you use the chocolate and orange sprinkles.
CHOCOLATE FROSTING FROM CHOCOLATE CHIPS
1 cup semi-sweet chocolate chips
1 tbsp butter
1 tsp vanilla extract
1/4 tsp salt
3 tbsp milk
1 1/4 cups sifted powdered sugar
Combine the chocolate chips and butter. Melt in the microwave until chips are melted enough to make mixture smooth when stirred. (Or cook over hot water until melted.) Remove from heat or microwave. Mix in the vanilla and add the salt. Beat in the sifted (important to eliminate lumps) powdered sugar alternately with the milk until of a spreading consistency.
Use this delicious frosting to top off your favorite chocolate, vanilla, marble, etc cake!
CHOCOLATE PUDDING PIE
Preheat oven to 350 degrees.
Chocolate Cookie Crumb Crust:
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup butter, melted
Mix the cookie crumbs and the melted butter together. Reserve a couple of tablespoonfuls for garnish. Press mixture firmly and evenly against the bottom and sides of a 9-inch pie plate to form a crust. Place in the 350 degree oven and bake for 10 minutes. Remove from oven and place on a wire rack to cool.
Filling:
1 envelope (approx 2-oz)dessert topping mix
1 pkg (4 serving size) instant chocolate pudding and pie filling mix
1 4/5 cups cold milk
6 to 8 nice pecan halves, for garnish
Prepare the dessert topping mix according to the package directions; set aside.
Prepare the pudding mix as directed on the package using the 1 3/4 cups of cold milk. Gently fold 1 1/2 cups of the prepared topping into the pudding, blending together well. Pour the pie filling into the cooled crust. Cover with plastic wrap and refrigerate about 4 hours or until set. Before serving, pile the remaining topping into the center of the pie and sprinkle the reserved crumb mixture over the top. Place the pecan halves out from the topping in spoke fashion for garnish, if desired.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/
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