Coolest Chocolate Recipes Ever...............

Who on earth doesn't like to eat chocolate?? I mean, I personally believed that there would be an alien invasion to steal all the chocolate in our world when I was seven. (It's something worth stealing!!!!) Chocolate is everywhere we go and for example, if you think of ice cream there's always a choice- Vanilla or Choco?. Well, today's gonna be officially dedicated to all the chocolaties and here are some of the recipes I thought our readers might find interesting.

Black Forest Gateau Recipe

Ingredients
1 round chocolate sponge cake
600g whipped cream
375g black cherries cut into pieces
dark chocolate flakes and scrapings
sugar syrup

Method

1. First, cut the sponge cake into 3 separate and equal layers. Place the bottom layer on a flat board and soak it in sugar syrup. Apply a layer of whipped cream on it and add some black cherries on top of it. 
2. Place the second layer above the first and soak it with sugar syrup. Apply whipped cream and add some black cherries. 
3. Place the remaining cake layer on top and soak it with sugar syrup. Apply a slight pressure from the top so that all three cake layers will fit and shape it by removing the additional cream or cake.
4. Now apply the remaining whipped cream all around the cake and on the top and cover it by chocolate flakes and scrapings. You can add some cherries on the top too.

Chocolate Mousse


Ingredients
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons very strong coffee
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries and extra whipped cream



Method

1.  Whip the cream to soft peaks, then refrigerate.
2. Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
4. Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

Chocolate Nutella Cookies Recipe

Ingredients

1 1/2 sticks of unsalted butter, room temperature

3/4 cup of brown sugar

3/4 cup of white sugar

1 cup of Nutella

1/2 teaspoon of vanilla

2 eggs

2 cups, plus 2 tablespoons of flour

1/4 cup of unsweetened cocoa

1/2 tsp baking soda

1/2 tsp salt

1 cup of chocolate chips

1/2 cup of chopped hazelnuts

Method

1. Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2.  Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3. Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4. Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Chocolate Pudding Recipe

Ingredients

1/4 cup sugar

1/4 cup unsweetened cocoa powder

2 Tbsp corn flour

Pinch of salt

2 cups whole milk

1 large egg

4 ounces semi-sweet chocolate chips

Four 6-ounce small cups or custard cups

Method

1.  Whisk together the sugar, cocoa powder, corn flour, and salt in a saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.
2. Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth.
3. Pour the pudding into the cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours. Serve with whipped cream.

Chocolate Truffles Recipe

Ingredients

Basic truffle ingredients

8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces

1/2 cup of heavy whipping cream

1 teaspoon of vanilla extract

Optional base flavorings:

Mint leaves (1 bunch, stems removed, chopped, about 1 cup)

Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)

Almond extract (1 teaspoon)

Truffle coatings:

Cocoa powder

Finely chopped walnuts

Finely chopped almonds

Method

1. In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).
2. If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.
3. Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.) Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
4. Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

Enjoy!!!!!!!!!

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