Estimated cooking time: 1 hour and 30 minutes

All-Chocolate Boston Cream Pie Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/3 cup HERSHEY’S Cocoa
• 1/2 teaspoon baking soda
• 6 tablespoons butter or margarine, softened
• 1 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• CHOCOLATE FILLING(recipe follows)
• SATINY CHOCOLATE GLAZE(recipe follows)

1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.

2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.

4. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.

CHOCOLATE FILLING

• 1/2 cup sugar
• 1/4 cup HERSHEY’S Cocoa
• 2 tablespoons cornstarch
• 1-1/2 cups light cream
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla extract

Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.

SATINY CHOCOLATE GLAZE

• 2 tablespoons water
• 1 tablespoon butter or margarine
• 1 tablespoon corn syrup
• 2 tablespoons HERSHEY’S Cocoa
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

]]> http://www.mychocolaterecipe.com/all-chocolate-boston-cream-pie-recipe/feed/ 0 http://www.mychocolaterecipe.com/chocolate-surprise-pecan-pie/ http://www.mychocolaterecipe.com/chocolate-surprise-pecan-pie/#comments Wed, 25 Nov 2009 00:22:47 +0000 emjoven http://www.mychocolaterecipe.com/?p=35

Layer up a masterpiece when you’re looking for an extra special pie, perfect for a holiday or to tote to a potluck.

Prep Time: 25 Min
Total Time: 3 Hr 45 Min
Makes: 10 servings

Crust

• 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• Dash salt
• 1 teaspoon vanilla
• 1 egg
• 1 cup chopped pecans
• 1/2 cup semisweet chocolate chips

Topping

• 3 eggs
• 1/4 cup sugar
• 1 cup light corn syrup
• 1 teaspoon vanilla
• 1 oz unsweetened baking chocolate, melted, cooled

Garnish

• 1/2 cup whipping cream
• 1 tablespoon chocolate-flavor syrup

• 1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.

• 2. In small bowl, beat topping ingredients on medium speed just until blended. Carefully pour topping over pecans and chocolate chips. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

• 3. Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.
  4. In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.

A trio of classic spices blends beautifully with chocolate in an easy drop cookie.

Prep Time: 2 Hr
Total Time: 3 Hr
Makes: About 5 dozen cookies

• 1/4 cup butter or margarine
• 4 oz unsweetened baking chocolate, cut into pieces

• 4 eggs
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup chopped almonds
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 cup powdered sugar

• 1. In 3-quart saucepan, melt butter and chocolate over low heat, stirring constantly, until smooth. Remove from heat. Cool slightly, about 5 minutes.

• 2. With spoon, beat eggs into chocolate mixture until well blended. Beat in remaining ingredients except powdered sugar until well blended. Cover dough with plastic wrap; refrigerate at least 1 hour for easier handling.

• 3. Heat oven to 300°F. Spray cookie sheets with cooking spray. Place powdered sugar in small bowl. Shape dough into 1-inch balls; roll in powdered sugar, coating heavily. Place balls 2 inches apart on cookie sheets.

• 4. Bake 13 to 18 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Prep Time: 50 Min
Total Time: 2 Hr 50 Min
Makes: 10 servings

French Silk Chocolate Pie Ingredients:

Crust

• 1    Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

• 3    oz Hershey’s® unsweetened chocolate, cut into pieces
• 1    cup LAND O LAKES® Butter, softened (do not use margarine)
• 1    cup sugar
• 1/2    teaspoon vanilla
• 4    pasteurized eggs or 1 cup fat-free cholesterol-free egg product

Topping

• 1/2    cup sweetened whipped cream
• Chocolate curls, if desired

• 1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

• 2. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.

• 3. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.

Estimated cooking time: 1 hour and 20 minutes

Make about 36 bars.

Toffee-Topped Cheesecake Bars Ingredients:

• 1-1/3 cups all-purpose flour
• 1 cup powdered sugar
• 1/3 cup HERSHEY’S Cocoa
• 1/4 teaspoon baking soda

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1 package (8 oz.) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits, divided

• Heat oven to 350°F.

• Combine flour, powdered sugar, cocoa and baking soda in medium bowl; cut in butter until mixture is crumbly.

• Press into bottom of ungreased 13x9x2-inch baking pan.

• Bake 15 minutes.

• Beat cream cheese until fluffy.

• Add sweetened condensed milk, eggs and vanilla; beat until smooth.

• Stir in 3/4 cup toffee bits. Pour mixture over hot crust.

• Bake 20 to 25 minutes or until set and edges just begin to brown.

• Remove from oven. Cool 15 minutes.

• Sprinkle remaining toffee bits evenly over top.

• Cool completely. Refrigerate several hours or until cold.

• Cover; store leftover bars in refrigerate.

• About 36 bars.

Estimated cooking time: 40 minutes

Makes about 12 servings.

Chocolate Cheesecake Ingredients:

• 1/4 cup (1/2 stick) butter or margarine
• 1/2 cup HERSHEY’S Cocoa
• 3 packages (8 oz. each) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)

• 4 eggs
• 1 tablespoon vanilla extract

CHOCOLATE CRUMB CRUST:

• Place 6 tablespoons butter or margarine in medium microwave-safe bowl.
• Microwave at HIGH (100%) 30 seconds or until melted.
• Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers),
• 6 tablespoons powdered sugar and 6 tablespoons HERSHEY’S Cocoa; blend well.
• Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.

• Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.

• Place butter in medium microwave-safe bowl.

• Microwave at HIGH (100%) 30 to 45 seconds or until melted.

• Stir in cocoa until smooth; set aside.

• Beat cream cheese in large bowl. Add cocoa mixture; beat well.

• Gradually beat in sweetened condensed milk until smooth.

• Add eggs and vanilla; beat well.

• Pour batter into prepared pan.

• Bake 1 hour and 5 minutes or until set. (Center will be soft.)

• Remove pan from oven to wire rack; loosen cake from side of pan.

• Cool completely; remove side of pan.

• To serve, garnish as desired. Cover; refrigerate leftover cheesecake.

• Garnish as desired. 12 servings.

Estimated cooking time: 30 minutes

Makes about 14 pancakes.

• 2 cups all-purpose buttermilk baking mix
• 3/4 cup milk

• 1/4 cup HERSHEY’S Syrup or HERSHEY’S Strawberry Syrup
• 2 eggs
• CHOCOLATE-MAPLE BREAKFAST SYRUP or HERSHEY’S Strawberry Syrup

• Stir baking mix, milk, chocolate syrup and eggs until blended in large bowl (batter will be thin).

• Pour batter by scant 1/4 cupfuls onto hot griddle; cook until edges are dry. Turn; cook until lightly browned.

• Serve with CHOCOLATE-MAPLE BREAKFAST SYRUP or strawberry syrup.

• About 14 pancakes.

  CHOCOLATE-MAPLE BREAKFAST SYRUP:
  Combine 1/2 cup HERSHEY’S Syrup or HERSHEY’S SPECIAL DARK Syrup and 1/2 cup maple-flavored pancake syrup.
  Cover; refrigerate leftover syrup. 1 cup syrup.

Makes 4 servings.

Cocoa Café Olé Ingredients:

• 1/2 cup sugar
• 1/3 cup HERSHEY’S Cocoa
• 3 tablespoons powdered instant coffee
• 1/2 teaspoon ground cinnamon
• 4 cups milk

• Combine sugar, cocoa, instant coffee and cinnamon in large saucepan.

• Gradually stir in milk; heat stirring occasionally, to serving temperature.

• Pour into mug or cup. Serve immediately.

Estimated Cooking time: 50 minutes

Serving:  About 3 dozen brownies.

• 3/4 cup HERSHEY’S Cocoa
• 2/3 cup vegetable oil

• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips or 1-2/3 cups HERSHEY’S Premier White Chips, divided

• Heat oven to 350°F.

• Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.

• Stir together cocoa and oil in large bowl until smooth; stir in sugar.

• Beat in eggs and vanilla; stir in flour, baking powder and salt.

• Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting.

• Drop mixture by rounded tablespoonfuls into baking cups.

• Bake 15 to 18 minutes or just until set and small cracks appear on surface.

• Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.

• Let stand several minutes to soften; swirl melted chips with knife or spatula.

• Garnish with pecan half, if desired. About 3 dozen brownies.

Mocha Shake, one of the best Choco beverage.

Preparation Time: about 20 minutes
Servings: 5-6

Mocha Shake Ingredients:

• 1/4 cup warm water
• 2 tablespoons HERSHEY’S Cocoa
• 1 tablespoon sugar
• 1 to 2 teaspoons powdered instant coffee
• 1/2 cup milk
• 2 cups vanilla ice cream

• Place water, cocoa, sugar and instant coffee in blender container.
  

• Cover; blend briefly on low speed. Add milk.
  

• Cover; blend on high speed until thoroughly blended.
  

• Add ice cream.
  

• Cover; blend until smooth.
  

• Serve immediately.
  

• About three 6-ounce servings.