Chocolate Covered Potato Chips

Made by: Taylor

1 bag of wavy potato chips
1 pkg. milk chocolate chips

Melt chocolate chips (use as many as you need) in the microwave, stirring every 30-45 seconds until smooth.
Dip potato chips in melted chocolate, then place on lined cookie sheet.  Let chocolate set in refrigerator for 15-30 minutes. Enjoy!

Brigadeiro

Made by: Kathryn

1 can sweetened condensed milk

1 Tbsp butter

1 egg yolk

2 Tbsp cocoa powder

1 pkg chocolate sprinkles

Combine all ingredients - except chocolate sprinkles - in a saucepan.  Cook mixture over low heat for 10-12 minutes, stirring constantly, until mixture has a thick, creamy consistency and does not stick to the bottom of the pan.  Pour the mixture onto a greased plate and allow to cool.  Once cooled, divide and roll into small balls (You might want to grease your hands with butter before rolling).  Roll finished balls in chocolate sprinkles and enjoy!

Chocolate Idiot Cake with Salted Caramel Sauce

Made by: Heather

10 oz. bittersweet or semisweet chocolate, coarsely chopped (recommend ScharffenBerger or another good quality chocolate)

7 oz. butter, salted or unsalted, cut into pieces

5 large eggs, room temperature

1 cup sugar

Preheat oven to 350 degrees.

Butter a 9 inch springform pan and dust it with cocoa powder.

Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth.  Remove from heat.

In a separate bowl, whisk together the eggs and sugar and then whisk in melted chocolate mixture until smooth.

Pour the batter into the springform pan and cover the top of the pan tightly with a sheet of foil.  Put the springform into a larger baking pan (ex - a roasting pan) and add enough hot water to come halfway up the outside of the cake pan.

Bake for 1 hour and 15 minutes.

The cake is done when it feels "just set, like quivering chocolate pudding".  

Remove cake from water bath, remove foil and allow to cool on a cooling rack. Serve in thin slices draped with salted caramel sauce (See recipe below).

Can wrap and store in the refrigerator for 3-5 days.

Recipe Source: Davidlebovitz.com

Salted Caramel Sauce:

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, (kosher or sea)

Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. Cover the saucepan and let it cook over medium heat for 3 minutes.

 After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.

 Swirl the liquid around the pan (not stirring) so that the caramel doesn’t burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

Carefully pour the heavy cream into the mixture. The mixture will bubble up significantly and will be very hot.  Carefully stir the mixture.

Add the butter, lemon juice, and salt. Stir until combined.  Then, stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Can keep in refrigerator in a sealed container.

Recipe Source: Around the Table on Blackberry Farm

Bittersweet Chocolate Mousse

Made by: Nancy

• 
  
• 4 large egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 tablespoons unsweetened cocoa powder
• 2 ounces bittersweet chocolate
• 3/4 cup heavy cream 
• 
  
• Finely chop chocolate; set aside. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
• 
  
• In a separate bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream. Divide mousse among serving dishes. Chill at least 2 hours and up to 1 day.
• 
  
• Remove mousse from refrigerator 15 minutes before serving. Garnish with strawberry or chocolate.
• 
  
• NOTE: To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

Recipe Source: Marthastewart.com

Peanut Butter Chocolate Dessert

Made by: Debbie

20 chocolate cream-filled cookies, divided

2 Tbsp butter, softened

1 pkg (8 oz) cream cheese, softened

1/2 cup peanut butter

1 1/2 cups confectioners' sugar, softened

16 oz. frozen whipped topping, thawed, divided

15 miniature peanut butter cups, chopped

1 cup cold milk

1 3.9 oz pkg instant chocolate fudge pudding mix

Crush 16 cookies, toss with butter. Press into an ungreased 9-in. pan.

In a large bow, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping.  Spread over the crust.  Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and the rest of the confectioners' sugar for 2 minutes on low speed.  Let stand a few minutes until soft set.  Fold in remaining whipped topping.

Spread over peanut putter cups.  Crush remaining cookies and sprinkle on top as garnish. Cover and chill for at least three hours.

Recipe Source: Taste of Home Recipes