The Best Book of Chocolate Recipes

1
The Best Book of Chocolate Recipes
By Mrs. Borichs and Ms. Keachers class
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Chocolate Cake

• What you need
• 2 cups flour
• 1 cup Miracle Whip
• 1 cup luke warm water
• 2 teaspoons baking soda
• 2 teaspoon vanilla
• 4 tablespoons dark cocoa
• 1/8 teaspoon salt
• What to do
• Sift flour, cocoa, baking soda, salt, and sugar
  together. Add Miracle Whip and water. Beat well.
  Bake at 350 until done. Test with a tooth pick.
  When it comes out clean, it is done.
• By Jessica Bedo

3
Fantastic Fudge

• What you need
• 1 can sweetened condensed milk
• 3 1/2 cup milk chocolate chips
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• What to do
• Bring milk and chocolate chips to a boil, but do
  not overcook. Remove from heat and add salt and
  vanilla, stir until well blended. Pour into a
  buttered dish and cool. Cut into squares.
• By Kyle Hill and Family

4
Chocolate No-Bake Cookies

• What you need
• 2 cups Sugar
• 1/2 cup Peanut butter (creamy or chunky)
• 1/2 cup Cocoa Powder
• 1/2 cup Margarine
• 1/2 cup Milk
• 3 cups Oatmeal
• 1/2 teaspoon Vanilla
• What to do
• Put sugar, cocoa, milk, and margarine in a
  saucepan and bring to a boil, cook for 3 minutes.
  Add the remaining ingredients and mix. Drop by
  teaspoon onto waxed paper. Allow to set.
• By Jeremy Dillon and Family

5
Chocolate Chip Cheesecake

• What You need
• 1 1/2 cups Cream filled chocolate sandwich cookie
  crumbs (about 18 cookies)
• 1/4 cup margarine
• 3 (8 oz) Packages cream cheese, softened
• 14 oz. can sweetened condensed milk
• 3 Eggs
• 2 teaspoons Vanilla
• 1 cup mini chocolate chips
• 1 teaspoon flour
• What to do
• Heat oven to 300 F. In small bowl, combine crumbs
  and margarine.Press into bottom of 9 inch
  springform pan. In large bowl, beat cream cheese
  until smooth. Blend in milk, eggs, and vanilla.
  Reserve 1/4 cup chocolate chips. Stir remaining
  chips into batter. Pour into pan. Sprinkle with
  rest of chips. Bake 1 hour.
• By Shatina Chiles and Family

6
Take-Me-To-A-Picnic Cake

• What you need
• 1 cup Water
• 1 cup (2 sticks) Butter
• 1/2 cup Cocoa
• 2 cups Sugar
• 1 3/4 cups Flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 3 Eggs
• 3/4 cup Dairy sour cream
• What to do
• Heat ove to 350 F. Grease and flour jelly roll
  pan. Combine water, butter and cocoa in medium
  saucepan. Cook over medium heat, stirring
  occasionally, until mixture boils. Remove from
  heat. In large bowl, combine sugar, flour, baking
  soda, and salt. Add eggs and sour cream. Beat
  well. Add cocoa mixture and beat until blended.
  Pour into pan. Bake 25 minutes. (Prepare peanut
  butter chip frosting on next page)

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Peanut Butter Chip Frosting

• What you need
• 1/3 cup Butter
• 1/3 cup Milk
• 1 2/3 cup REESES Peanut Butter chips
• 1 teaspoon Vanilla
• 1 cup Powdered sugar
• What to do
• Combine butter, milk, and peanut butter chips in
  medium saucepan. Cook over low heat, stirring
  constantly, until chips are melted and mixture is
  smooth. Remove from heat stir in vanilla. Place
  powdered sugar in medium bowl. Gradually add chip
  mixture. Beat well. Use to frost
  Take-Me-To-A-Picnic cake.
• By NaJee Williams and Family

8
Chocolate Cake

• What you need
• Chocolate cake mix
• water
• oil
• egg
• Preheat oven to 350 degrees. Generously grease
  (or spray with cooking spray) bottom of pan. If
  using a bunt cake pan, generously grease entire
  pan. Beat the ingredients in one large bowl on
  low speed for 1 minute, scrapping bowl constantly
  OR beat 1 minute by hand using a wire whisk. Pour
  in the pan. Bake until toothpick inserted in
  center comes out clean. Cool 10 minutes in pan.
  Run knife around inside of pan before removing.
  Cool completely before frosting.
• By Elexus Fizer

9
Chocolate Fudge

• What you need
• 2/3 cup milk
• 1 to 2 squares unsweetened chocolate cut up
• 2 cups sugar
• 1 teaspoon corn syrup
• dash of salt
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 cup broken buts
• What to do
• Place milk and chocolate over low heat. Stir
  until melted. Stir in sugar, corn syrup, and
  salt. Cook gently to 236 degrees. Remove from
  heat. Add butter and vanilla. Beat until think
  and no longer glossy. Stir in nuts. Spread in
  buttered pan, chill, and cut into squares.
• By Ryan Hofer and Family

10
Chocolate Lolli-pops

• What you need
• 1 package chocolate wafers
• lolli-pop sticks
• chocolate molds
• What to do
• Make sure molds are clean and dry. Place sticks
  into the slots in the chocolate molds. Place
  chocolate into microwave-safe bowl. Heat
  chocolate, stirring every 30 seconds. Once
  chocolate is thin and has no lumps you are ready
  to fill molds. Pour chocolate into the molds.
  Place molds in refrigerator for about 10 minutes.
  
• By Trevor Krey and Family
  

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Chocolate Coconut Drops

• What you need
• Melt over hot water
• 2 squares unsweetened chocolate
• Stir in
• 1 can sweetened condensed milk
• 1/2 lb. Coconut, chopped
• 1/2 cup walnuts, cut-up
• Drop by teaspoon onto baking sheet in shape of
  bonbons. Place in a 350 degree oven turn off
  heat. Leave until candy has glazed appearance.
• By Ryan Hofer and Family

12
Chocolate Fizz

• What you need
• 1tbsp. Chocolate syrup
• 3/4 cup fat-free milk
• 2 tbsp. Club soda, chilled
• Combine all of the ingredients in a jar with a
  lid, and shake until well blended. Pour into a
  tall glass. Serve immediately, straight up or on
  ice. (makes one serving)
• By Tony Long

13
Chocolate Tapioca Pudding

• What you need
• 3 tbsp. quick-cooking tapioca
• 1 large egg
• 3/4 cup milk
• 2 cups chocolate ice cream, melted
• 2 tbsp. Light brown sugar
• In a medium pot mix the tapioca, egg, and milk.
  Let stand 5 minutes, to soften. Add the ice
  cream and sugar to the pot. Over medium heat,
  stirring constantly, bring the mixture to a full
  boil. Remove from heat. Transfer to a bowl and
  cool at least two hours in the refrigerator.
  (Makes about 2 1/2 cups.)
• By Malik Harvey

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Dirt Cake

• What you need
• 2 pkg. Instant chocolate pudding
• 2 cups light whipped topping
• 2 cups chocolate cookie crumbs 16 gummy worms or
  gummy bugs
• Prepare pudding according to package directions.
  Stir in whipped topping. Spoon pudding into
  individual serving dishes. Make chocolate crumbs
  by putting them with a rolling pin or meat
  mallet.
• Top pudding with cookie crumbs. Tuck gummy worms
  or bugs into the pudding so they look like they
  are crawling out!
• By Ryant Parker

15
Crunchy French Toast

• What you need
• 1tbsp. Vegetable oil
• 2 eggs
• 1/2 cup low-fat chocolate milk
• 1 cup corn flake-like cereal
• 4 pieces bread
• chocolate syrup
• Heat the vegetable oil in a large skillet.Crack
  the eggs into a mixing bowl, and beat with an egg
  beater or fork until the yolks and whites are
  mixed. Beat until well mixed. Pour the cereal
  into a separate bowl. Dip the bread into the egg
  mixture and then into the cereal.Cook in the
  skillet until the bottom is brown. Then flip
  with a spatula, and cook the other side. Remove
  the french toast from the skillet, and put it on
  a plate. Drizzle chocolate syrup over the top.
• By Daniel Dowell

16
Candy Cane Hot Cocoa

• What you need
• 4 cups lowfat milk
• 3 (1 ounce) squares semisweet chocolate, chopped
• 4 peppermint candy canes, crushed
• 1 cup whipped cream
• In a saucepan, bring the milk to a simmer. Add
  chocolate and the crushed peppermint candies and
  whisk until smooth. Pour hot chocolate into four
  mugs, top with whipped cream, and serve with a
  candy cane stirring stick.
• By Vincent Rogers

17
Snack Bar

• What you need
• 1 large egg, lightly beaten
• 1/4 cup sugar
• 2 cups puffed rice cereal
• 1 cup raisins
• 1/3 cup miniature chocolate chips
• 1/2 cup chopped pecans
• Preheat oven to 375 degrees. Generously grease a
  15- inch by 10-inch sided cookie sheet.
• In a medium, bowl whisk the egg and sugar
  together. Add the cereal, raisins, chips, and
  pecans. Mix to combine. Pour into prepared pan.
  Pat mixture evenly into pan. Baked until just
  set together, about 13 minutes. Remove from
  oven. Let cool 5 minutes. Cut into 30 bars,
  about 2 inches each. Cool completely.(makes
  about 300 2 inch bars.)
• By Courtney Shipman

18
Chocolate-Banana Shake

• What you need
• 1/2 banana
• 2 tbsp. Sweetened cocoa
• 3 ice cubes
• Combine all ingredients in a blender. Cover
  tightly, and blend until smooth. Pour in a tall
  glass, and drink. (Makes one generous serving)
• By Franchesque Gomez

19
Halloween Parfait

• What you need
• 3 boxes instant vanilla pudding (enough to make
  12 half-cup servings)1 tsp. red food
  coloring3/4 tsp. yellow food coloring9-oz.
  package plain chocolate wafers6 cups
  milkChocolate syrup to taste8-oz. can mandarin
  oranges, drained
• Combine pudding mix and milk in large bowl as
  directed on the package. Refrigerate until firm.
  Crush chocolate wafers into crumbs, using a food
  processor, or put the wafers into a zip-top bag
  and crush with a rolling pin. Combine red and
  yellow food coloring in a small bowl. Stir into
  pudding thoroughly, until pudding is orange.
  Layer pudding with two layers of chocolate crumbs
  in a parfait cup or glass. Top each layer of
  crumbs with chocolate syrup, to taste before
  adding the next pudding layer. Top each parfait
  with mandarin oranges and additional chocolate
  wafer crumbs.
• By William Mulvin

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Double-Chocolate French Toast

• What you need
• 1 tsp. vegetable oil2 eggs1/2 cup low-fat
  chocolate milk1 cup cornflake cereal4 slices of
  breadchocolate syrupHeat the vegetable oil in
  a large skillet. Crack the eggs into a mixing
  bowl, and beat with an eggbeater or fork until
  the yolks and whites are mixed. Add the chocolate
  milk. Beat until well mixed. Pour the cereal into
  a separate bowl. Dip the bread into the egg
  mixture and then into the cereal. Cook in the
  skillet until the bottom is brown. Then flip with
  a spatula and cook the other side. Remove the
  French toast from the skillet and put it on a
  plate. Drizzle chocolate syrup over the top.
  (Makes two servings.)
• By Sasha Robinson

21
Halloween Cookies

• What you need1/2 cup butter or margarine1/2
  cup peanut butter 1 cup packed brown sugar 1
  egg1 tsp. vanilla extract1 1/2 cups sifted
  all-purpose flour1/2 tsp. baking soda1/2 tsp.
  saltOptional ingredients peanuts raisins
  chocolate or butterscotch chips coconut
  sprinkles Place butter or margarine, peanut
  butter, and sugar in a bowl, and mix until light
  and fluffy. Beat in egg and vanilla. Add sifted
  flour, baking soda, and salt. Shape the dough
  into rolls about 3 inches thick. Wrap the rolls
  in wax paper and chill in the refrigerator until
  firm.
• Slice the rolls into cookies 1/8 inch thick. Make
  Halloween faces on the cookies using peanuts,
  raisins, chocolate or butterscotch chips, or
  red candies for eyes, nose, and mouth. Use
  colored coconut or chocolate sprinkles for hair.
  Bake on an ungreased cookie sheet at 375 degrees
  for about 12 minutes.
• By Tajah Green

22
Peanut Butter Chocolate Cookies

• What you need
• 2 cups sugar3 tbsp. cocoa powder4 tbsp.
  margarine1/2 cup skim milk1/2 cup creamy peanut
  butter3 cups rolled oatsIn a medium-sized
  saucepan, combine sugar, cocoa powder, margarine,
  and milk. Stir constantly over medium heat until
  mixture comes to a boil. Boil for one minute,
  then remove from heat.
• While it's still hot, stir in peanut butter and
  continue stirring until peanut butter is melted.
  Mix in oats. Place a sheet of wax paper on a
  cookie sheet and drop spoonfuls of batter onto
  wax paper. Flatten with the back of a spoon.
  Chill for one hour in the refrigerator.
• By Joshua Payment

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Death By Chocolate

• What you need
• 1 baked chocolate cake
• 2 boxes of chocolate pudding
• 1 tub of Cool Whip
• 1 bag of toffee bits (Heath Bars)
• Cover the bottom of the pan with half the
  chocolate cake. Spoon pudding on top of cake
  (enough to cover the bottom.) Spread Cool Whip
  over top of the pudding (enough to cover the
  bottom.) Sprinkle a handful of toffee bits on
  top of the Cool Whip. Repeat the previous steps
  on more time.
• By Angela Keacher

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The Proud Chefs Featured In This Book Are

• Jessica Bedo
• Shatina Chiles
• Daniel Dowell
• Elexus Fizer
• Frachesque Gomez
• Tajah Green
• Malik Harvey
• Kyle Hill
• Ryan Hofer
• Trevor Krey

• Tony Long
• William Mulvin
• Ryant Parker
• Joshua Payment
• Sasha Robinson
• Vicent Rogers
• Courtney Shipman
• NaJee Williams
• Jeremy Dillon
• Angela Keacher