DOUBLE CHOCOLATE SWIRL POPS
Look out fudge pops, there's a new icy treat in town and it's doubly delicious. White and dark chocolate swirl together for an indulgent new twist on the classic fudge pop. See All 12 Pops of Summer
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h35m
Yield 9
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, heat white chocolate and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. Pour mixture into medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate.
- In same saucepan, heat semisweet chocolate chips and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. If necessary, pour mixture through a fine mesh strainer into another medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate both yogurt mixtures 1 hour.
- Alternately spoon both yogurt mixtures, 1 tablespoon at a time, into 9 (5-oz) paper cups. Use a knife or craft stick to gently swirl mixtures together. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.
Nutrition Facts : Calories 270, Carbohydrate 27 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Pop, Sodium 55 mg, Sugar 24 g, TransFat 0 g
SWIRLED DOUBLE-CHOCOLATE FUDGE
Double up on your favorite sweet flavors with this Swirled Double-Chocolate Fudge recipe. Prep this double-chocolate fudge in just fifteen minutes, refrigerate until firm and enjoy the combination of white and semi-sweet chocolates for dessert tonight.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 1/2 cup milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 45 sec. Stir until chocolate is completely melted and mixture is well blended. Stir in vanilla.
- Spread onto bottom of prepared pan.
- Microwave white chocolate with remaining milk as directed for semi-sweet chocolate; pour over semi-sweet chocolate layer in pan. Swirl gently with knife.
- Refrigerate 2 hours or until firm. Use foil handles to remove fudge from pan before cutting into pieces.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 21 g, Fiber 0.6747 g, Sugar 20 g, Protein 2 g
DOUBLE CHOCOLATE SWIRL BREAD(PAMPERED CHEF)
Easy and delicious, slice them open to reveal the goodness of chocolate and almonds! Adapted from All The Best The Pampered Chef.
Provided by Sharon123
Categories Breads
Time 50m
Yield 4 mini loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 375*F.
- For bread:.
- Lightly spray 4 mini loaf pans with nonstick cooking spray. Coarsely chop almonds and white chocolate chips; place in a bowl.
- Unroll one package of the bread dough on a lightly floured surfaace. Do Not Stretch.
- Lightly beat the egg white and water in a small bowl. Brush the dough with a portion of the egg white mixture.
- Grate half of the chocoate chips evenly over the dough(I chop them in the food processor). Sprinkle with half of the almond and white chocolate mixture: roll lightly with a rolling pin, pressing mixture into the dough.
- Unroll the remaining package of bread dough directly over the first dough layer, matching edges and rolling lightly to seal.
- Brush dough lightly with a portion of the egg white mixture.
- Grate the remaining chocolate chips over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with rolling pin.
- Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in mini pan. Make a deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture.
- Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.
- For chocolate drizzle, place chocolate chips and oil in a small microwave proof bowl. Place in microwave, uncovered on high 30-40 seconds or until chocolate is melted and smooth. Do not overheat. Drizzle over loaves; sprinkle with additional almonds or chocolate chips, if desired. Enjoy!
Nutrition Facts : Calories 787.3, Fat 28.4, SaturatedFat 11.7, Cholesterol 6, Sodium 1002.9, Carbohydrate 115.1, Fiber 6.7, Sugar 31.8, Protein 20
DOUBLE CHOCOLATE CREAM CHEESE SWIRL BARS
Make and share this Double Chocolate Cream Cheese Swirl Bars recipe from Food.com.
Provided by OceanIvy
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- Combine margarine, water and unsweetened chocolate in saucepan, bringing mixture to a boil.
- Remove from heat and stir in flour, 2 cups sugar, baking soda and salt.
- Add 2 eggs and sour cream; mix well.
- Pour into a greased & floured 15x10-inch jellyroll pan.
- Combine cream cheese and 1/3 cup sugar; blend in egg. Mix well.
- Spoon over the chocolate batter. Then cut through with a knife creating a marbled effect.
- Sprinkle chocolate chips.
- Bake 25-30 minutes or until toothpick in center comes out clean.
- Let cool before cutting into bars.
Nutrition Facts : Calories 161.5, Fat 7.9, SaturatedFat 3.6, Cholesterol 26, Sodium 124, Carbohydrate 22, Fiber 0.7, Sugar 15.6, Protein 2.2
DOUBLE-CHOCOLATE SWIRLS
Make and share this Double-Chocolate Swirls recipe from Food.com.
Provided by Julie Bs Hive
Categories Breads
Time 25m
Yield 24 swirls
Number Of Ingredients 12
Steps:
- FOR THE PASTRY:.
- Mix together the flour, yeast, sugar, salt, and cinnamon in a large bowl.
- Melt the butter in a heatproof bowl set over a pan of simmering water. Whisk the 2 eggs and milk in then pour into the flour mixture and mix well to form the dough.
- Turn out onto a floured board and knead for 10 minutes or until smooth. Put dough in a large floured bowl, cover with plastic wrap and put in a warm place for 8 hours or overnight.
- To make the buns take the dough from the bowl and punch down. Preheat the oven to 425° and lightly oil 2 baking sheets.
- Divide the dough into 4 pieces and roll each into a rectangle about 1 inch thick. Spread each rectangle with the chocolate hazelnut spread and scatter with the chopped chocolate. Roll from the long edges and cut into 6 pieces. Place each swirl, cut side down, the the baking sheets and brush each with the beaten egg.
- Bake in the preheated oven for 20 minutes and serve warm.
Nutrition Facts : Calories 214.6, Fat 8, SaturatedFat 3.8, Cholesterol 37.8, Sodium 92.9, Carbohydrate 30.7, Fiber 1.3, Sugar 11.1, Protein 4.7
DOUBLE CHOCOLATE CRACKLES
Provided by Food Network Kitchen
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
- Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.
DOUBLE CHOCOLATE SWIRL BREAD
Yet again, not sure where I found this recipe and I have not tried it yet. It sounds delicious so if anyone tries it and has any advice, please let me know.
Provided by PSU Lioness
Categories Quick Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- For bread, lightly spray mini loaf pan w/ nonstick cooking spray.
- Coarsley chop almonds and 1/2 Celsius white chocolate chips; place in medium bowl; set aside.
- Unroll one package of the bread dough on lightly floured surface; do not stretch.
- Lightly beat egg white and water in a small bowl; brush over dough.
- Grate half of the semi-sweet chocolate chips evenly over dough.
- Sprinkle w/ almond/white chocolate mixture; roll lightly w/ rolling pin, pressing mixture into the dough.
- Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal.
- Brush dough lightly w/ a portion of the egg white mixture.
- Grate remaining chocolate morsels over dough and sprinkle w/ remaining almond/white chocolate mixture; roll lightly w/ rolling pin.
- Starting at narrow edge, rol dough up tightly; pinch edges to seal.
- Slice roll into four equal portions; place seam side down in loaf pans.
- Make a deep cut down the length of each loaf w/out cutting through the ends.
- Brush loaves w/ remaining egg whites.
- Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan; cool completely.
- To make drizzle, melt 1/2 c white chocolate chips and 1 tsp vegetable oil in saucepan and drizzle over tops of bread. Sprinkle w/ remaining almonds and chocolate chips.
Nutrition Facts : Calories 393.6, Fat 14.2, SaturatedFat 5.8, Cholesterol 3, Sodium 501.4, Carbohydrate 57.5, Fiber 3.3, Sugar 15.9, Protein 10
DOUBLE CHOCOLATE COOKIES
This recipe adapted from "Martha Stewart Living Holiday Cookies."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
- Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
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