Chocolate Plunge Food

CHOCOLATE PLUNGE

Steps:

• Microwave corn syrup and whipping cream in large microwaveable bowl on HIGH 1-1/2 min. or until mixture comes to boil. Add chocolate; stir until completely melted.
• Serve warm as a dip with cut-up fresh fruit, assorted cookies, pretzels and/or pound cake cubes.

CHOCOLATE WASC CAKE (DOCTORED CHOCOLATE CAKE MIX)

Steps:

• Preheat oven to 335℉. Prepare two 8" round cake pans. I prefer to use cake goop.
• Add all dry ingredients into the bowl of your stand mixer with a paddle attachment. Add in the rest of your ingredients and mix on low for 1 minute.
• Stop and scrape the bowl and then mix on medium for two minutes.
• Pour batter into your cake pans and bake for 30- 35 minutes until a toothpick comes out of the center with just a few sticky crumbs clinging to the toothpick.
• Let cool a few minutes in the pan before turning out onto a cooling rack. Let cool fully and frost.
• Place the heavy whipping cream into a medium-sized pot over medium-high heat. Whisk occasionally to prevent burning. Do not walk away!
• Heat cream until steam is rising from the surface but it isn't boiling.
• Pour hot cream over the chocolate and let sit for 5 minutes
• Add in salt and whisk until smooth. If you have any un-melted lumps, you can use an immersion blender to get them out.
• Pour chocolate into a shallow dish and cover with plastic wrap let cool at room temperature until a peanut butter consistency. If chocolate is too firm, you can microwave for 10 seconds and then stir with a spatula or whip with a hand mixer.
• Frost cake as desired.

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

CHOCOLATE PLUNGE

Steps:

• Microwave corn syrup and cream in a large bowl on HIGH 1 1/2 minutes or until mixture comes to a boil.
• Add chocolate; stir until completely melted.

CHOCOLATE PLUNGE DIP

Steps:

• 1. Microwave corn syrup and whipping cream on high for 90 seconds or until it comes to a boil.
• 2. Stir in chocolate until it's melted.
• 3. Serve war as a dip for fruit or cookies.

CHOCOLATE PLUNGE

Steps:

• In medium saucepan stir corn syrup and cream.
• Bring to a boil over medium heat.
• Remove from heat.
• Add chocolate; stir until completely melted.
• Serve warm as a dip for fruit.