TRIPLE-CHOCOLATE QUICK BREAD
Every year around this time, I'll make this bread for my family. I've also given it as a homemade gift. It's pretty wrapped in colored foil or put in a tin. -Karen Grimes, Stephens City, Virginia
Provided by Taste of Home
Time 55m
Yield 4 mini-loaves.
Number Of Ingredients 17
Steps:
- Ina microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled chocolate; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips. , Spoon into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely.
Nutrition Facts : Calories 243 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 273mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
TRIPLE CHOCOLATE ROLL CAKE
A chocolate cake is wrapped around alternating stripes of white chocolate whipped cream and a whipped dark chocolate mousse for not only great flavor, but a striking presentation as well. Make sure to really chill your fillings before whipping--overnight would be best--or they won't fluff up properly. This takes some time and patience to make--so plan ahead when making this cake! Serve with additional whipped cream, if desired.
Provided by Kim
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 7h15m
Yield 10
Number Of Ingredients 17
Steps:
- Place white chocolate chips and 3/4 cup heavy cream for white chocolate filling in a medium microwave-safe bowl. Microwave on 50% power until chocolate is completely melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.
- Meanwhile, place dark chocolate chips and 3/4 cup heavy cream for dark chocolate filling into another medium microwave-safe bowl. Microwave on 50% power until chocolate is melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12x17-inch baking sheet with parchment paper. Grease the pan and parchment.
- Combine egg yolks and brown sugar in a large bowl. Beat at medium-high speed until mixture is light and creamy, about 2 minutes. Mix in butter, coffee, and vanilla extract.
- Sift flour, 1/3 cup cocoa, baking powder, baking soda, and salt together in a small bowl. Add to egg yolk mixture; mix until just combined.
- Beat egg whites in a separate clean, dry, large bowl with clean, dry beaters on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly. Continue to beat until mixture is glossy and stiff peaks form. Fold 1/3 of the egg white mixture gently into the yolk mixture until just combined. Fold in remaining egg whites gently until no streaks of egg white remain. Do not overmix.
- Pour batter into the prepared pan and gently spread evenly.
- Bake in the preheated oven until cake springs back lightly when touched, about 10 minutes. Do not overbake.
- While cake is baking, prepare a piece of parchment paper that is slightly larger than the baking pan. Sprinkle lightly with remaining cocoa powder.
- Remove cake from the oven and run a knife around the edges of the pan to loosen the cake. Invert the cake quickly and carefully, as pan will be hot, onto the cocoa-sprinkled parchment paper. Remove the piece of parchment the cake baked on and discard. Working quickly, roll the cake and cocoa-sprinkled paper up together, starting from the narrow end. Set the cake seam-side down on a wire rack to cool completely, 1 to 2 hours.
- While cake cools, finish the fillings. Remove the white and dark chocolate from the refrigerator. The white chocolate will be soft-set. Whip the white chocolate, beginning on low speed and working up to medium-high, until light and fluffy, 1 to 2 minutes. Pour in remaining 3/4 cup of heavy cream, and beat on medium-high speed until mixture has the texture of whipped cream, 1 to 2 minutes. Place white chocolate whipped cream into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
- Prepare dark chocolate filling. The dark chocolate will be firm set. Whip the dark chocolate, starting on low speed and working up to medium speed, until mixture crumbles. Beat until the chocolate crumbles begin to become lighter in color and texture, 1 to 2 minutes. Add remaining 3/4 cup heavy cream and beat on medium-high speed until mixture is smooth, light, and fluffy, 1 to 2 minutes. The dark chocolate mixture will be slightly thicker than the white chocolate. Add more heavy cream if necessary to achieve the desired "lightness" and consistency of whipped mousse. Place whipped dark chocolate mousse into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.
- Unroll cooled cake gently and discard parchment paper. Pipe alternating stripes of white chocolate whipped cream and whipped dark chocolate mousse vertically along the 12-inch side of the cake, in stripes about 1/2-inch thick. Continue this vertical pattern along the entirety of the cake, leaving about a 1/2-inch border on all sides. Gently roll the cake back up over the filling (without the parchment) as tightly as possible without breaking the cake until the cake is completely rolled up. Place onto a serving platter and refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 606.7 calories, Carbohydrate 48 g, Cholesterol 191.6 mg, Fat 45 g, Fiber 1.4 g, Protein 8 g, SaturatedFat 27.1 g, Sodium 234.2 mg, Sugar 27.7 g
TRIPLE CHOCOLATE QUICK BREAD
Make and share this Triple Chocolate Quick Bread recipe from Food.com.
Provided by yooper
Categories Quick Breads
Time 1h
Yield 4 mini loaves
Number Of Ingredients 17
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs and melted chocolate; mix well.
- Add applesauce and vanilla.
- Set aside.
- Combine flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
- Stir in chocolate chips.
- Spoon the batter into four greased 5-1/2-in x 3-in.
- x 2-in.
- loaf pans.
- Bake at 350 for 35-40 minutes before removing to wire racks to cool completely.
- For glaze, melt chocolate chips and butter in a saucepan; stir in cream.
- Remove from the heat; stir in sugar, vanilla and salt.
- Drizzle over warm bread.
Nutrition Facts : Calories 1251.5, Fat 56.1, SaturatedFat 33.2, Cholesterol 177.2, Sodium 1300.1, Carbohydrate 185.2, Fiber 8.4, Sugar 98, Protein 15.5
TRIPLE CHOCOLATE BROWNIE COOKIES
Mmm! Triple chocolate brownie cookies with cereal. Store in a tightly covered container.
Provided by Carol Houghtlen
Categories Brownies
Time 40m
Yield 42
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine brownie mix, butter, and egg in a large bowl; stir with a spoon until well blended. Add cereal, chocolate chips, and oats. Mix well.
- Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until edges are set, 9 to 12 minutes; centers will be soft. Cool for 1 minute; remove from cookie sheets to a wire rack to cool completely, about 10 minutes.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 36.3 mg, Sugar 2.5 g
CHOCOLATE QUICK BREAD
My husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little-and still do as grownups! -Melissa Mitchell-Wilson, Wichita, Kansas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 214 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 192mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
TRIPLE CHOCOLATE BREAD PUDDING
A decadent rich desert! Bread pudding is no longer white with rasins anymore. Chocolate chunks, cocoa, and surprise...chocolate milk make up the triple threat. Make sure to serve warm with vanilla ice cream over the top!
Provided by yooper
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Tear the bread into chunks approximately 1 inch square.
- Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
- Spread the mixture in a buttered 9 x 13 x 2 baking dish.
- Beat the eggs slightly.
- Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
- Pour this mixture over the bread.
- Let it stand for at least 1/2 hour.
- With a broad spatula, occasionally push the bread down into the liquid as it soaks.
- Preheat the oven to 350.
- Bake for 30 to 40 minutes until the pudding is puffed and just set.
- Rush it to the table and serve with vanilla ice cream or whipped cream.
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