Chocolate Parfait

Ingredients:
1 box of instant chocolate pudding
2 boxes of instant vanilla pudding
2 Tbls. of instant coffee dissolved in two Tbls. of water.
10 crushed Oreo cookies.
1 box of Rich's frozen whipped cream
chocolate sprinkles or cookie to garnish

Instructions:
Make chocolate pudding according to the directions on the box. Do separately for the vanilla pudding as well. Take half of the vanilla pudding and add the instant coffee liquid, stir until a caramel color. Take a parfait glass and begin to layer the puddings and separate each layer with a level of the crushed cookies. Repeat for each parfait glass. Garnish with whipped cream and sprinkles.

Chocolate Lover's Recipe Book © 2009 Miryam Devora Kurtzer

Chocolate Dessert Box

Ingredients per chocolate box:
100 grams chocolate bars (1 large candy bar)
Rich's whipped cream
1 piece of chocolate cake
2 Tbls. chocolate frosting
chocolate sprinkles or shavings

Instructions:
Take candy bar and break it into four even pieces. Take piece of cake and cut it to size of one of the candy bar pieces. Put frosting on the bottom half of each piece of the chocolate bar. Take square piece of cake and attach the chocolate candy bar (frosting side) to the cake. When you have made the chocolate box fill it with whipped cream and garnish it with sprinkle or chocolate shavings.

Chocolate Lover's Recipe Book © 2009 Miryam Devora Kurtzer

Pareve Chocolate Mousse in Hand Made Chocolate Cups

Pareve Chocolate Mousse:
1 carton of pareve whipped cream (250 ml)
1 package of pareve Osem chocolate pudding (95 grams)
1 1/2 cup water
1 package of powdered sugar (100 grams)
1 tbs. cocoa

Whip the whipped cream until soft peaks form. Set aside half the whipped cream to garnish the mousse. Whip chocolate pudding along with one and a 1/2 cups of water. Add chocolate pudding to the remaining portion of whipped cream along with powdered sugar and cocoa. Blend thoroughly.

Handmade Chocolate Cups:
1 bar of baker's couvature (400 grams)
10 paper cupcake holders

Melt chocolate in microwave for 30 seconds and stir. Repeat one more time and stir till smooth. Pour melted chocolate into each paper holder so it covers bottom 1/4 of paper. Work chocolate up the sides of the paper with a small spoon. Freeze for 30 min. or until hardened.

Take chocolate mousse and add generous dollops into chocolate cups. Garnish top with chocolate shavings or sprinkles.



*tip: chocolate burns quickly. Even if it doesn't look completely melted, keep stirring it. Do not microwave chocolate for more than 30 sec. without checking first to see if it is melted.

*tip: use bakers chocolate for a stronger chocolate cup. Melted chocolate chips work but they do not hold their shape as well.

Chocolate Lover's Recipe Book © 2009 Miryam Devora Kurtzer

Rich Chocolate Brownie Pie Ala Mode

1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) canola oil
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)

Sift flour and then add all the other dry ingredients. Add oil, boiling water and eggs. Stir until smooth and then add chocolate chips.

Use 13x9 pan or for a pie effect use a round spring form pan. Bake at 350 degrees F or 180 degrees C for 20-30 minutes. Serve brownie pie with a generous scoop of ice cream.



*Tip: To garnish the plate that you serve the pie on, melt two tablespoons of vanilla ice cream onto the plate. Then drip chocolate syrup into circles on the melted ice cream and use a toothpick to make heart designs with the chocolate syrup by pulling the chocolate through the vanilla.

*Tip: To make this recipe healthier canola oil was used, but feel free to use ¾ cup butter or margarine.

(For more photos click here )

Chocolate Lover's Recipe Book © 2009 Miryam Devora Kurtzer

Chocolate Peanut Butter Balls

250 grams margarine or butter
250 grams chocolate chips
1 cup peanut butter
500 grams of powdered sugar
8 cups of Rice Crispies or Cocoa Puffs

Mix first three ingredients in a sauce pan over low heat until melted. Pour melted ingredients into big bowl and than add cereal. Stir until cereal is evenly coated. Next add powdered sugar and stir. Take mixture and make into one inch balls. Put them in the freezer for 20 minutes and then store in fridge or freezer.

*Tip: Make sure to wet hands frequently with water while making the chocolate peanut butter balls to give them a glossy finish.

Chocolate Lover's Recipe Book © 2009 Miryam Devora Kurtzer