Chocolate Fondue

Serves 2-4 people

 

Ingredients

1/2lb bag of Walker’s Chocolates milk, dark or white baking chocolate

1/4 cup table cream (18%)

1 teaspoon coconut oil (or butter)

Optional (1-2 tablespoons cognac or your favourite flavoured liqueur)

Method

Stove top: Place first 3 ingredients in a heavy sauce pan and heat over a double boiler until chocolate has melted, stirring continuously.  Transfer mixture into a warmed fondue pot and place over a candle, stirring occasionally to prevent scorching.
If desired slowly add 1-2 tablespoons of liqueur
Dip your favourite fruits, cake or marshmallows.
Enjoy!

Microwave: Place first 3 ingredients in a microwaveable bowl.  Heat on low (power 3) in short intervals until melted, stirring several times.
Transfer to fondue pot and place over candle, stirring occasionally.  When smooth, stir in cognac or liqueur.

Dark Mocha Mousse

Makes: 6 servings

Yield: 2 cups

Prep 30 mins

Cook 10 mins

Chill At least 4 hrs

 

A dollop of whipped cream foam crowns this rich, chocolate mousse. For maximum fun, serve the mousse in espresso cups.

 

Ingredients

  • 1 cup whipping cream
  • 4 ounces dark chocolate, chopped
  • 1 tablespoon instant espresso coffee powder
  • 2 tablespoons water
  • 4 egg yolks
  • 1/4 cup sugar
  • Sweetened whipped cream (optional)
  • Unsweetened cocoa powder (optional)

 

Directions

  1. In a small saucepan bring 1/3 cup of the whipping cream just to boiling over medium-high heat. Remove from heat. Add chopped chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Let stand at room temperature until slightly thickened.
  2. In a small bowl, dissolve coffee powder in water; set aside.
  3. In a small metal bowl or the top of a double boiler, beat egg yolks and sugar with a wire whisk until combined. Place over gently boiling water (metal bowl or upper pan should not touch water). Cook, stirring rapidly with a whisk, about 10 minutes or until egg mixture begins to thicken (160 degrees F). Remove from heat.
  4. Add coffee mixture to warm egg mixture; whisk until combined. Beat egg mixture with an electric mixer on medium speed about 5 minutes or until mixture is cool; set aside.
  5. Thoroughly wash beaters. In a chilled mixing bowl, beat remaining 2/3 cup whipping cream with an electric mixer on medium speed until stiff peaks form. Gently fold whipped cream, one-third at a time, into egg mixture. Gently fold whipped cream-egg mixture, one-third at a time, into the chocolate mixture.
  6. Divide mixture evenly among 6 chilled espresso cups or small glasses. Cover and chill at least 4 hours. To serve, garnish with sweetened whipped cream and a dusting of cocoa powder, if desired.

 

Source: http://www.midwestliving.com/recipe/dark-mocha-mousse/

Gooey Chocolate-Caramel Fantasy

Makes: 12 servings

Prep 20 mins

Bake 10 mins

 

This luscious dessert has a chocolate crumb crust and caramel-pecan filling crowned with melted chocolate. It’s like a candy bar on a plate.

 

Ingredients

  • 1/3 cup butter, melted
  • 2 cups chocolate wafer crumbs (about 38 wafers)
  • 30 vanilla caramels
  • 1/2 cup caramel ice cream topping
  • 2 cups chopped pecans
  • 1/4 cup whipping cream
  • 2 bars Walker’s Chocolate dark chocolate pieces
  • 1/4 cup whipping cream

Directions

  1. In a medium mixing bowl, stir together chocolate wafer crumbs and melted butter. Press onto the bottom of a 9-inch springform pan. Bake in a 350 degree F oven for 10 minutes. Cool slightly on a wire rack.
  2. In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat, stirring often. Stir in the first 1/4 cup whipping cream. Remove from heat; stir in nuts. Spread over crust. Cool; cover and chill for 1 hour.
  3. For topping: In a heavy small saucepan, melt chocolate. Remove from heat; stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill for at least 1 hour. Makes 12 servings.

 

Source: http://www.midwestliving.com/recipe/chocolate/gooey-chocolate-caramel-fantasy

Dark Chocolate Mint Bars

Makes: 24 servings
Yield: 24 bars
Prep 30 mins
Chill 15 mins + 1 hour

 

 

Frosting with reduced-fat cream cheese tops no-bake bars designed for a lower-carb treat.

Ingredients

  • Nonstick cooking spray
  • 1 cup quick-cooking rolled oats
  • 1/2 cup of Walker’s Chocolates dark chocolate pieces
  • 6 tablespoons unsalted butter
  • 1 cup finely crushed chocolate wafers (about 19 wafers), or bear-shape chocolate graham snack cookies (1 1/2 cups)
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon fat-free milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon shortening
  • 3/4 cup powdered sugar
  • 2 ounces reduced-fat cream cheese (Neufchatel), softened (1/4 cup)
  • 1/2 teaspoon peppermint extract
  • Snipped fresh mint (optional)

 

Directions

  1. Lightly coat an 8x8x2-inch baking pan with cooking spray.* Set aside.
  2. For crust, place oats in a food processor; cover and pulse with several on/off turns until finely ground. In a medium saucepan combine 1/4 cup of the chocolate pieces and the butter; heat and stir over low heat until melted. Stir in oats, crushed wafers, cocoa powder, milk, and salt. Press crust mixture into prepared pan. Chill for 15 minutes.
  3. In the same saucepan combine the remaining 1/4 cup chocolate pieces and the shortening. Heat and stir over low heat until melted. Set aside.
  4. In a medium bowl combine powdered sugar, cream cheese, and peppermint extract; stir until smooth. Spread evenly over crust. Drizzle with the melted chocolate mixture.
  5. Chill about 1 hour or until chocolate drizzle is set (cream cheese layer will remain soft). If desired, sprinkle with fresh mint. Cut into 24 bars.

 

Tip

  • *Tip: To make removing the bars easier, line the baking pan with foil in Step 1, extending foil over the edges of the pan. Using the edges of the foil, lift the uncut bars out of the pan in Step 5. Cut into bars.

 

 

Source:http://www.midwestliving.com/recipe/dark-chocolate-mint-bites-1/