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Chocolate Spreads


This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Chocolate Spreads

From: Graydon and Kate Lingley

Two recipes for chocolate spreads, as an alternative to certain
commercially available ones.

Graydon <SAUNDRSG@QUCDN.QueensU.CA> wrote:

If you obtain one half litre of whipping cream, a quarter kilo of
chcolate, honey, and a double boiler, you can put the whipping cream
in the double boiler, pound the chocolate into little flakes with the
kitchen hammer, and stir it into the cream a little at a time until
the chocolate flakes that show on the spoon you are stirring with are
quite small. At this point, you stir in the honey, at least as much
honey as chocolate, but not much more than that or it's too sweet
instead of very sweet.

The result is very sticky, extremely chocolaty, and can be spread.

If you use the ratio 4:2:1, cream, chocolate, and honey, and wait,
stirring diligently for quite some time (about an hour) until there
are *no* little flecks of chocolate showing before adding the honey,
the substance in question refrigerates to a consistency not unlike
that of ice cream.

I use semi-sweet chocolate for this.

Graydon (who doesn't actually eat chocolate himself, but who has
friends who do.)

Kate Lingley <lingley@husc9.harvard.edu> wrote:

...now, on to the seduction (ahem! i mean the chocolate) first, make
yourself a ten-inch deep dish pie shell (make a butter crust, what the
hell; my recipe is 1 1/3 cups sifted flour, 1/2 tsp salt, 1/2 cup
butter, and a few tbsp water; 10-15 min. at 425 degrees fahrenheit).

then: melt in a double boiler 2 1/2 sticks butter (1 1/4 cups) and 1
cup cocoa; stir till smooth. add 2 1/2 cups sugar and 1/2 cup half and
half l (that's half full milk and half cream for non americans; sorry
i can't t provide metric equivalents)) and stir till sugar dissolves;
remove from heat. have 4 eggs and one egg yolk at room temperature;
beat well and add gradually to the mix. stir well and add 1 1/2 tsp
vanilla extract. pour into pie shell and bake about 35 minutes at
about 350 degrees or till set. serve with real whipped cream (again,
what the hell; the cholesterol count is shot on this one already, and
you can spread the leftovers on anyone-- excuse me, anything else you
happen to have lying around!).

wah. hope someone else enjoys this as much as we did. enjoy...


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