Sinful Chocolate Dip Food

SINFUL CHOCOLATE-CARAMEL BARS

Steps:

• 1. Break up the cookie dough and, with floured fingers, press evenly into the bottom of an ungreased 9x13-inch pan. This forms the crust.
• 2. Bake in a preheated 350-degree oven for 15 to 18 minutes, or until light golden. Cool for 15 minutes.
• 3. While crust is baking, in a large saucepan, melt 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and pecans.
• 4. Spread the cereal mixture over the cooled crust. In a small saucepan, heat the remaining chips and dip over medium heat, stirring constantly, till melted and smooth. Spread this over the cereal mixture.
• 5. Refrigerate until the top chocolate mixture is set, about 30 minutes. Cut into 6 rows by 6 rows, and store tightly covered. Enjoy!

SINFUL CHOCOLATE DIP

Steps:

• 1. Take half a container of cool whip and put it into a glass bowl. Add 1/2 bag of white chocolate morsels.
• 2. Microwave for 30-60 seconds until melted and stir until smooth.
• 3. Mix in the remaining cool whip. Add 3 drops of red food coloring and stir...Or any color you like (green-st pattys day, red-valentines day). Refrigerate for 30 min before serving.
• 4. Serve with strawberries and graham crackers...pretzels work well also.

YUMMY CHOCOLATE DIP

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Stir in 1/2 cup whipped topping, cinnamon and extract; cool for 5 minutes. , Fold in remaining whipped topping. Serve with fruit. Refrigerate leftovers.

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
• Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

SINFUL CHOCOLATE MOUSSE DESSERT

Steps:

• For crust: combine crumbs and butter.
• Press on bottom and 2/3 up the sides of a 10 inch springform pan.
• Chill in freezer while making filling.
• For filling: Melt chocolate chips in the top half of a double boiler over simmering water.
• Let cool about 5 minutes.
• Add whole eggs, one at a time, beating well with each addition.
• (Chocolate will stiffen somewhat, just keep beating!) Add egg yolks and mix until thoroughly blended.
• Whip cream with powdered sugar until soft peaks form.
• Beat egg white until stiff, but not dry.
• Stir about 1/2 c of the whipped cream and 1/2 c the beaten egg whites into the chocolate mixture, to "lighten" it.
• Fold in remaining cream and whites until completely incorporated.
• Pour into prepared crust and chill at least 6 hours, preferably overnight.
• To garnish: Sprinkle unflavored gelatin onto remaining 1 c whipping cream to soften.
• Add 4 T powdered sugar and whip until firm.
• This whipped cream will hold up indefinitely.
• Garnish top of dessert with this.
• You can be fancy and pipe rosettes, or just "fluff" it around the edge of the mousse with a fork.
• A dusting of cocoa powder is a nice finishing touch.
• For a real "show stopper", melt about 4 oz chocolate chips and 3/4 t solid vegetable shortening together.
• Coat the underside of waxy leaves, such as camillas, refrigerate until firm.
• Peel off the leaves and place the chocolate leaves around the edge of the mousse.

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter.
• In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat.
• Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
• Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa.
• Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly.
• Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.