Chocolate Recipe Resources
Chocolate Mousse Truffles Chocolate Glaze Chocolate Pudding

Why We Love Chocolate

The loveliest thing about chocolate, the thing that makes us all so HAPPY when we eat it, is that it contains the highest concentration in any food of phenylethylamine, which is the chemical produced in the brain when a person is in love.

Chocolate. Could any one ingredient be more glorious? Doubtful. Chocolate inspires nearly everyone, from the youngest child to the oldest grandfather. You'll undoubtedly be using this most Fabulous Food often in your cooking.

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Serve In: Chocolate Cups

Chocolate Mousse

12 oz. bittersweet or semi-sweet chocolate
10 T unsalted butter
8 egg yolks in a small bowl
8 egg whites in a large bowl, at room temperature
3 T cognac
1 c. heavy cream
1 T powdered sugar

Place the chocolate and butter in the top of a double boiler on low heat.
Slowly melt the chocolate, stirring constantly. Remove the chocolate from
the heat, and gradually stir the mixture into the egg yolks, beating well.
Let cool for about 10 minutes.

Serve In: Chocolate Cups

Peppermint Mousse In Chocolate Cups

2 cups heavy cream
1 teaspoon green mint flavor OR 1/4 cup green creme de menthe
1 teaspoon unflavored gelatin
1/2 cup powdered sugar
2 Tablespoons water
Beat heavy cream till stiff. Add dissolved gelatin slowly and stir well. Add green mint and stir thoroughly. Place in chocolate cups and garnish as desired. Chill until ready to serve.

2/3 cup finely ground toasted Stuffed Chocolate Gourmet almonds or Stuffed Chocolate Gourmet hazelnuts
7 T melted butter
3 oz. bittersweet chocolate
3 oz. Stuffed Chocolate Bulk milk chocolate
1 T Kahlua, (for chocolate coffee) Amaretto (for almond) or 1 T Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
Makes about 30 truffles

Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside.

Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extracts and liqueur and continue to beat until thick. With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

Possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture on sheet of waxed paper.

Store in the refrigerator for up to ten days or in the freezer for up to a month. Wrap truffles in an air tight container.
Makes about 5 1/2 dozen
Chocolate Glaze
A lustrous finish for cookies and pastries.

Yield: glaze for about 6 dozen 2 1/2" cookies

3 oz. WFC Semisweet Chocolate, broken into chunks
1 oz. Unsweetened Baking Chocolate, broken into chunks
2 tablespoons unsalted butter, softened

Melt the chocolates together in a double boiler over simmering water or in a bowl in the microwave oven on high power for 2 to 3 minutes. DO NOT COVER.
When chocolates are soft and easily stirred, combine with butter and stir until smooth and well blended.
Chocolate glaze may be rewarmed to soften if it solidifies. Glaze can be used to finish many fine deserts.

Chocolate Pudding
A glossy, plush pudding that is tantalizing when served in glass dessert goblets.

Yield: 4 servings

1/2 cup white sugar
4 1/2 teaspoons cornstarch
1 large egg, beaten
2 cups milk
2 oz. Unsweetened Baking Chocolate
1 tablespoon unsalted butter, softened
1 teaspoon pure vanilla extract

Mix sugar and cornstarch in heavy saucepan until blended. Stir in egg. Gradually add milk, whisking until blended.
Cook over medium-low heat, stirring constantly, until mixture thickens and just comes to a boil.
Melt chocolate in uncovered double boiler or microwave. Stir chocolate into pudding mixture; remove from heat. Add butter and vanilla. Serve warm or cold.

Here's a list of some of my favorite chocolate companies and chocolate recipe collections.

Chocolate and Roses and Coffee and Tea
A great article discussing the natural pairing between chocolate and coffee, and roses and tea. History, fun facts and recipes can be found here.


Very Best Baking - Nestle
If you've never made Nestle Toll House cookies, then you've probably never baked. This site has hundreds of recipes using Nestle chocolate and other products.

All Recipes.com Chocolate Recipes
A search on All Recipes.com turned up 200 wonderful sounding chocolate recipes.

E-Mail stuffedchocolate@davolioculinary.com
Call 716.839.5176
Toll Free 866.232.3612




Stuffed Chocolate, Ltd 4553 Main Street Amherst New York 14226