The next time you are called upon to entertain family and/or friends, pull out the stops on chocolate desserts. This article offers you recipes for a variety of desserts made with chocolate. Serving only desserts and beverages is a good, easy, and inexpensive way to entertain. And when those desserts feature chocolate, you are bound to be a hit! From simple Triple Chocolate Chippers to a 4-Ingredient Pie to A Simple Homemade Ice Cream that doesn't even require an ice cream freezer.
TRIPLE CHOCOLATE CHIPPERS WITH WALNUTS
2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/8 tsp salt
1 1/2 tsp baking powder
2 sticks butter, softened
1 cup granulated sugar
3/4 cup firmly packed brown sugar
3 large eggs
1 tsp vanilla extract
1 pkg (12-oz) white chocolate chips
1 pkg (12-oz) semisweet chocolate chips
1 pkg (11 1/2-oz) milk chocolate chips
1 cup coarsely chopped walnuts
Preheat oven to 350 degrees.
In a large bowl, combine the flours, salt, and baking powder; set aside.
In a large mixer bowl, combine the butter and sugars. Beat mixture, with an electric mixer on high speed, until light and fluffy. Beat in the eggs, one at a time; stir in the vanilla.
Gradually add the flour mixture to the butter mixture. Beat well after each addition. Fold in the chips and the walnuts.
Drop the dough onto ungreased baking sheets by rounded tablespoonfuls, 2-inches apart. Flatten dough slightly. Bake at 350 degrees for approximately 15 minutes until light golden brown. Allow to cool on baking sheets for 4 to 5 minutes then remove to wire racks to cool completely.
Yield: Approximately 5 dozen cookies.
4-INGREDIENT CHOCOLATE FUDGE PIE
1 baked 9-inch pie shell
6 squares (1-oz each) unsweetend chocolate
1 can (14-oz) sweetened condensed milk (fat-free would be a good idea!)
1 carton (8-oz) frozen whipped topping, thawed, divided
fresh berries or chocolate curls for garnish, if desired
Microwave chocolate in a large microwave-safe bowl on high for 1 to 1 1/2 minutes until melted and smooth (stir after every 30 seconds).
Whisk the sweetened condensed milk into the chocolate until smooth; let stand 2 minutes. Fold half the thawed whipped topping into the chocolate mixture. Pour into the prepared crust.
Cover and chill for 4 to 8 hours.
Before serving, spread the remaining whipped topping over the top of the pie. Garnish with fresh raspberries, blueberries, etc, if desired. May also garnish with chocolate curls, if preferred.
NO ICE CREAM FREEZER NEEDED CHOCOLATE CHIP ICE CREAM
1/2 + 2 tablespoons firmly packed brown sugar
1/2 cup butter
3 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 cup heavy cream
1 cup mini chocolate chips
1 cup chopped toasted nuts
Using a heavy saucepan over low heat, combine the brown sugar and butter. Bring to a boil, stirring occasionally. Boil for 1 minute. Remove from the heat.
In a blender, combine the eggs, vanilla, and salt; blend at medium speed for half a minute. Add the brown sugar mixture and blend at high-speed for a minute. Set mixture aside to cool.
In a large mixing bowl beat the heavy cream until stiff peaks form. Fold the cooled mixture, chocolate chips and toasted nuts into the whipped cream. Pour the mixture into a foil-lined 9-inch loaf pan, cover with foil and freeze until firm.
Yield: Approximately 1 1/2-quarts
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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