Brewmaniac

I stumbled across this site and thought TILTED Chocolate. Maybe you can post your favorite chocolate recipes.

http://www.chocolatemonthclub.com/recipes.htm

These are my sister-in-laws killer brownies. Enjoy!


Caramel Brownie recipe

1 bag(14 oz) caramels, unwrapped 4 eggs , slightly beaten
1/2 cup evaporated milk 1 1/4 cup all purpose flour
1 cup butter 3/4 cup baking cocoa
2 cups sugar 1/4 tsp salt
2 tsp vanilla 1 bag semisweet chocolate
1 1/2 cups chopped pecans ( I also use walnuts) chunks
1 tsp vegetable oil

Heat oven to 350. Grease bottom and sides of 13x9x2 pan with cooking spray. Heat caramels and milk in saucepan over low heat, stirring frequently, until caramels are melted and smooth.
Melt butter in saucepan over low heat , remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour , cocoa and salt. Stir in 1 1/2 cups of chocolate chunks and 1 cup of pecans. Spread evenly in pan.
Gently and evenly drizzle melted caramel over batter, ( caramel can cover entire surface of batter. Bake 35-40 mins or until set.
Heat remaining 1/2 cup chocolate chunks and the oil in sacepan over low heat, stirring freqently until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans and press in lightly. cool 20 mins. Refrigerate about 1hr and 30 mins or until choc is set. Cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temp for 20 min.

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"That's a joke... I say, that's a joke, son"

maleficent

Mal's Chocolate.... whatever...
(it's been given many different names from chocolate orgasm, to chocolate dream to chocolate decadence... it started as an accident but chocolate lovers -- love it)

Ingredients:
2 bags of your favorite chocolate chips (I prefer Ghiardelli Dark Dark Chocolate)
1 Quart + 1 Pint Heavy cream (or whipping Cream)
dash of salt
1 dash of vanilla extract
1 package Nabisco Famous Chocolate Wafers
Raspberries or Strawberries if desired.

Melt chocolate in the top of a double boiler (I use a glass bowl on top of a pot of boiling water. Throw the salt in with the chocolate.

Beat whipping cream or heavy cream until stiff peaks form -- add in a splash of vanilla extract (Or almond or orange or raspberry- your choice)

Reserve one cup or so of the whipping cream (enough to fill half way a zip lock bag(this is going to be for squiting on the top)

Divide whipped cream into two bowls.

Pour melted chocolate into one of the bowls and stir. Whipped cream will deflate a little but don't worry...

In a pretty glass trifle bowl (or any glass bowl) Drop in 1/2 of the chocolate mixture. On top of the whipped cream, gently place a layer of the nabisco chocolate wafers, then add in a layer of the chocolate stuff. followed by more chocolate wafers, add i the last of the whipped cream, followed by more chocolate wafers, and then followed by the last of the chocolate stuff.

If there are any cookies left, crumble 'em on the top...
Decorate with some squirts of the whipped cream you put in the bag earlier.
Throw some raspberries on top to make it look pretty if you want to.

You can also layer some raspberries or strawberries or even nuts with the cookies or instead of the cookies... Be creative with it.

Refridgerate 6 - 8 hours or overnight at least - this allows the chocolate cream to set up and get all fluffyish again.

I've also added some instant espresso granules into the melted chocolate to give it a mochaish flavor...

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