Nicole Poland's Chocolate Fondue Recipe

Basic Chocolate Fondue

1 bag chocolate chips

Approx. ¼ cup milk

Melt chocolate and milk over low heat, stirring frequently, until smooth. Add more milk if needed.

Optional: Stir in any of the following once the chocolate is melted: caramel, nuts, peanut butter, raspberry jam, mint, etc. Get creative!

Ideas to dip:

Fresh fruit- strawberries, bananas, pears, pineapple …

Dried fruit- apricots, mango …

Pound cake

Brownies

Cheesecake

Cookies

This is an easy way to do a ‘fancy’ dessert and make it however you like it.

Lee Fleming's Chocolate Purses

Melt together in double boiler (or micro if you are way lazy):

-2 big scoops chocolate chips (maybe 8 oz or so?)
- 4 T butter
- 2 T sugar
-1/2 c milk
4-5 T chopped roasted almonds

It should be about the texture of brownie dough so if it is too runny, add more chocolate. If you add more milk it makes a nice smooth sauce for desserts or for garnish (do you call it garnish if it is a dessert?)

Then take the phyllo dough and make purses, triangles, or whatever other shape you want. If you need help, here is a little video I watched on how to do it--> Phyllo purses

Place a 1/8 t of roasted almonds at the bottom and put about 1/2 t of chocolate sauce on top, squish the tops together and bake for about 10 minutes at 375 degrees

Alexis Dorny's Chocolate Blackout Cake

Chocolate Blackout Cake

1 ½ cups cake flour

1 teaspoon baking soda

1 cup (2 sticks butter), softened

1 pound (about 2 ¼ cups packed) light brown sugar

3 eggs

1 egg yolk

1 teaspoon vanilla

1 ¼ cups cold water

½ cup sour cream

8 oz unsweetened chocolate, melted and cooled

Preheat oven to 325. Butter the bottoms of 2 9-inch round cake pans and line with parchment paper.

Sift together flour and baking soda. Cream butter and sugar. Add the eggs and vanilla and mix thoroughly. Add the dry ingredients in 3 parts, alternating with the cold water. Mix completely. Add the sour cream and melted chocolate and mix until incorporated.

Divide batter evenly among pans. Bake for 30 to 40 minutes, until cake have puffed and pulled away from the sides of the pans. Cool the cakes in pans 15 minutes. Cakes will sink to half their height. Remove from pans and cool completely.

Serve with vanilla ice cream. Store leftovers in the refrigerator.

Chocolate Night!!!

Thanks to Lyndsi for the following pictures:

Jo, demonstrating that the most fun part of making chocolate is licking your fingers (don't worry she washed her hands after!)






















Brandi showing how to make chocolate lollipops:





















Everyone participating in making chocolate truffles:





















Here is a link to the Hot Chocolate that Alexis brought to the class