Chocolate Dessert Food

CHOCOLATE DESSERT SALAMI

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.
• Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
• Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.
• Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
• Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 25 minutes before slicing.

CHOCOLATE PEANUT BUTTER LASAGNA RECIPE

Steps:

• Measure out 1/4 cup Oreo cookie crumbs and set aside.
• Combine remaining cookie crumbs with butter and mix together. Press crumbs into the bottom of a 9x13" pan.
• In a mixing bowl, beat together cream cheese, sugar, and 2 Tablespoons of cold milk until thoroughly mixed together. Add in 1-1/4 cups Cool Whip and mix well.
• Spread cream cheese mixture over Oreo crust in the pan. Stick in the fridge while you prepare the next layer (you could even stick it in the freezer if you want).
• In another mixing bowl, mix together pudding mixes and remaining 3 cups of milk for about 2 minutes. Add in peanut butter, mix well. Spread peanut butter mixture over cream cheese mixture in the pan.
• Let dessert stand for about 5 minutes to let the pudding thicken.
• Spread remaining Cool Whip over the top and sprinkle with remaining Oreo cookie crumbs. Let chill in the fridge for about 4 hours or until the dessert firms up.

CHOCOLATE DESSERT

Steps:

• Combine first three ingredients, mix well.
• Press into 8X8 baking dish.
• Bake at 350F for 20 minutes.
• Cool completely.
• Meanwhile, beat softened cream cheese with powdered sugar until smooth.
• Fold in 1/2 the whipped topping.
• Spread over cooled crust.
• Combine pudding mixes with milk, mix well.
• Spread chocolate mixture over cheese layer.
• Top with remainder of whipped topping.
• Garnish with grated chocolate, if desired.

CHOCOLATE DESSERT CAKE

Steps:

• Grease a 20cm round cake tin. Line the base and sides of the tin and grease the paper.
• Place the chocolate and butter in a saucepan over another saucepan containing boiling water, making sure the water doesn't bubble into the chocolate mix. Stir over low heat until melted.
• Dissolve coffee in hot water. Add to the chocolate mix with the sugar and almond. Mix well.
• Beat in egg yolks, one at a time. Beat egg whites to stiff peaks; gently fold into chocolate mixture, gradually.
• Pour into tin. Cook in moderate oven for about 50 minutes or until firm to touch. Cover with foil if browning too much.
• Cool in tin. Cover and refrigerate for several hours or overnight.