DEATH BY CHOCOLATE COOKIES
Provided by Michael Symon : Food Network
Categories dessert
Time 45m
Yield 8 cookies
Number Of Ingredients 15
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the butter, both sugars, vanilla and salt in a large bowl. Whisk in the baking powder, baking soda and chocolate pudding. Add the eggs, one at a time, using a wooden spoon to mix well after each addition. Stir in the flour, chocolate chips and pretzels.
- Lightly spray a 1/2-cup measuring cup with cooking spray. Fill the measuring cup with dough, pressing it in until the dough takes on a biscuit shape. Unmold the biscuit into a cast-iron pan and repeat with the remaining dough until you have 8 cookies.
- Place the skillet over indirect heat, close the grill and bake, about 30 minutes (see Cook's Note).
- Remove the pan from the grill and sprinkle the cookies with flaky sea salt. Serve with scoops of frozen whipped topping.
- (Alternatively, you can bake these in a 350 degrees F oven for 25 to 30 minutes.)
DEATH BY CHOCOLATE: CHOCOLATE MOUSSE
Steps:
- While the meringue is baking, prepare the chocolate mousse. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 6-ounces of semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from the heat and stir until smooth keep at room temperature until needed.
- Place 1 1/2 cups heavy whipping cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high speed until peaks form, about 1 minute. Set aside for a few minutes until needed.
- Whisk 3 egg whites in a large stainless-steel bowl, until soft peaks form, about 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes. Add a 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add to the egg whites. Now add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate the chocolate mousse until needed.
DEATH BY CHOCOLATE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h15m
Yield 12 to 16 servings
Number Of Ingredients 20
Steps:
- Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls
- Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.
- When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.
- For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.
- Garnish with more crumbled toffee bars. Repeat with remaining ingredients.
- Preheat your oven to 325 degrees F.
- For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
- Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
- Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.
DEATH BY CHOCOLATE II
Also known as Killer Cake or Punch Bowl Dessert. Definitely one of the best!
Provided by Bev
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Yield 16
Number Of Ingredients 7
Steps:
- Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
- Mix the pudding mixes with the milk until thick.
- In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 569.7 calories, Carbohydrate 72.6 g, Cholesterol 17.5 mg, Fat 27.4 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 17.8 g, Sodium 672.8 mg, Sugar 56.8 g
DEATH BY CHOCOLATE CAKE
Make and share this Death by Chocolate Cake recipe from Food.com.
Provided by Burrheadssis
Categories Dessert
Time 55m
Yield 1 Cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Beat 4 eggs, water, oil,& sour cream until smooth.
- Add the box of cake mix and pudding stirring until smooth.
- added chocolate chips, mixing just until blended.
- Pour into greased bundt pan.
- Bake at 350 degrees for 50 to 60 minutes.
- I sometimes garnish with powdered sugar when cooled.
QUICK DEATH BY CHOCOLATE
Several years ago, a recipe called "Death By Chocolate" appeared in Chef Marcel Desaulniers' Trellis Cookbook. His recipe became quite the rage, spawned some imitations, but it was very complicated and time consuming to prepare. I found this recipe for "Quick Death By Chocolate," clipped from The Dallas Morning News, tucked...
Provided by Sasha Kamen
Categories Chocolate
Number Of Ingredients 6
Steps:
- 1. Preheat oven and prepare brownie mix according to package directions. Bake as directed. Let cool.
- 2. With a fork, prick holes into cooled brownies. Pour liqueur over top. Set aside.
- 3. Prepare mousse according to package directions.
- 4. Crumble half of the brownies in a trifle dish or large glass bowl, or divide in individual dessert glasses.
- 5. Layer half each of mousse, whipped topping, crushed toffee and chopped pecans. Repeat layers with remaining ingredients.
- 6. Chill in refrigerator.
DEATH BY CHOCOLATE: CHOCOLATE GANACHE
Steps:
- Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.
DEATH BY CHOCOLATE
This is a beautiful dish to carry to work, church supper or fix for a holiday dinner. Everyone will enjoy and rave about it.
Provided by Vicki Kiddy
Categories Dessert
Time 1h5m
Yield 1 Large Trifle Dish, 12 serving(s)
Number Of Ingredients 4
Steps:
- Make cake according to directions.
- Let cool completely.
- Mix up both boxes of chocolate mousse mix according to directions.
- Crumble cake in small pieces.
- Use a trifle dish and layer as follows: cake layer, mousse layer, Cool Whip layer, Heath Bar layer.
- Repeat all again ending up with the Heath Bar pieces on top.
Nutrition Facts : Calories 346.8, Fat 17.7, SaturatedFat 9.2, Cholesterol 10.3, Sodium 418, Carbohydrate 47.5, Fiber 1.3, Sugar 32.4, Protein 3.4
DEATH BY CHOCOLATE TRIFLE
Do you like chocolate? You have to try this one. You really won't die, but you will think you have died and go to heaven. The prep time includes making the cake.
Provided by Miss Annie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
- When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
- Let cool.
- Meanwhile prepare the pudding or mousse.
- Tear or crumble the cake into pieces.
- In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
- Repeat layers ending with chopped candy bars on top.
- Chill well.
DEATH BY CHOCOLATE III
Every time we have a church supper, I have to make this. It's a favorite!
Provided by LaNita
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 16
Number Of Ingredients 4
Steps:
- Prepare brownies according to package directions. Let cool.
- Mix pudding according to package directions.
- In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
- Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
- Refrigerate. Best if made the day before you serve it.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 49.5 g, Cholesterol 3.9 mg, Fat 14.9 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 8.5 g, Sodium 330.2 mg, Sugar 20.1 g
DEATH BY CHOCOLATE
I make this while I'm cleaning the kitchen after dinner--layers of German chocolate cake, toffee candy, and whipped topping.
Provided by Karen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
- In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 62.6 g, Cholesterol 54 mg, Fat 24.4 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 11.6 g, Sodium 538.8 mg, Sugar 43.4 g
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