Rocky Road clusters recipe

 (Photo credit: JoeGray)

Rocky Road is a popular ice cream flavor that mixes together chocolate ice cream, marshmallow and toasted almonds. Variations exist that include vanilla ice cream, chocolate chunks and different nuts, such as walnuts or pecans. These delightful candy clusters include all of the ingredients that make Rocky Road such a popular ice cream flavor. The best part? They are so easy to make! Children of most ages will have fun helping make these treats.

ROCKY ROAD CLUSTERS
Ingredients

• 2 cup chocolate chips
• 1 cup mini marshmallows
• 1/2 cup toasted almond slivers

Directions
Melt chocolate chips in a saucepan over low heat until almost completely melted. Remove from heat and stir until completely smooth. Stir in marshmallows and almonds and stir to combine. Drop by teaspoonfuls onto a baking sheet lined with waxed or parchment paper. Allow to cool completely before serving or storing.

Cook's Notes

• Chips can also be melted in the microwave. Place in a microwave safe bowl and nuke for 30 seconds, stir well then return to microwave for an additional 30 seconds. Repeat this process until the chocolate is almost completely melted, then remove and stir until smooth.
• This is a very easy recipe to adapt to your personal taste. If you don't like semi-sweet chocolate, use another kind of chip. Can't eat almonds? Swap them out.

Chocolate hazelnut cheesecake recipe

Chocolate and hazelnut is a decadent combination and they shine beautifully in this cheesecake.

CHOCOLATE HAZELNUT CHEESECAKE

2 cups semi sweet chocolate chips

1/2 cups vanilla wafer crumbs

3/4 cup toasted, ground hazelnuts

2 tablespoons sugar

3 tablespoons butter, melted

3 packages cream cheese, softened

1 cup sugar

3 eggs, slightly beaten

3 tablespoons hazelnut liqueur

24 skinned, toasted hazelnuts

4 tablespoons sour cream (NOT low fat)

1 tablespoon hazelnut liqueur

Directions
Preheat oven to 300 degrees F. Finely chop 1/3 cup chocolate chips. Add to a mixing bowl chopped chips, wafer crumbs, ground nuts, 2 tablespoons sugar, and melted butter. Mix until combined then press into the bottom and along the sides of a springform pan. Bake for 12-15 minutes. Remove from oven and allow to cool completely. Turn oven to 350 degrees. In a large bowl, beat cream cheese until light and fluffy. Add sugar and mix well. Roughly chop 1 cup of chocolate chips and stir in. Pour over crust and bake for 60 minutes. Turn oven off and open the door, allowing cheesecake to set up in the oven for several hours. Once the cake has set, remove from oven. Carefully remove the outer ring from the pan and place the dessert in your refrigerator until the toppings are ready to be added. Melt remaining chips in a double boiler and stir until smooth. Dip whole nuts halfway into the melted chocolate and shake to remove excess. Place on waxed paper to harden. Add sour cream and liqueur to the remaining chocolate and stir until combined. Spread on top of cheesecake then garnish with dipped hazelnuts.

Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
Frangelico Hazelnut Liqueur 1 L

Chocolate raspberry truffle tart recipe

If you are looking for a delicious and elegant dessert to serve to family or guests, look no further than this tart. You can make a full size dessert to make a beautiful statement after the dinner dishes have been cleared away or make individual tarts for portion control and ease of serving. Either way, you can't lose!

CHOCOLATE TRUFFLE TART

2/3 cup flour

1/2 cup powdered sugar

1/2 cup ground walnuts

6 tablespoons butter 

1/3 cup cocoa powder

1 1/4 cups heavy whipping cream

1/4 cup sugar

12 ounces semi sweet chocolate chips (a regular size package)

2 tablespoons raspberry jam

sweetened whipped cream

fresh raspberries

Directions
Preheat oven to 350 degrees F. In a large bowl, mix together flour, powdered sugar, walnuts, butter and cocoa until a soft dough forms. Press dough into the bottom and up the sides of a fluted tart pan. Bake for 12-14 minutes, crust will puff up as it bakes. If you are making individual tarts, this step will take less time. Set aside to cool completely. In a heavy saucepan, combine whipping cream and sugar. Stir occasionally while cooking over medium heat. When the mixture begins to boil, remove from heat and add chocolate chips and jam. Allow to sit for 5 minutes so chips and jam can melt. Stir until smooth then cover and refrigerate for an hour. Mixture will be cool and somewhat thickened. Pour into a bowl and beat with an electric mixer until color lightens slightly. Spoon into prepared crust(s). Return to the refrigerate until the filling is firm. Top with whipped cream and fresh berries before serving.

Chocolate ganache recipe

Ganache-alicious (Photo credit: Ubermaus)

CHOCOLATE GANACHE

1 cup semisweet chocolate chips

2/3 cup heavy whipping cream

Directions
In a heavy saucepan, melt chocolate chips with cream over low heat. When completely melted, remove from the heat. Refrigerate, stirring occasionally.

For a pourable ganache Cool until mixture reaches 85 degrees F-90 degrees F and is slightly thickened, about 40 minutes. Pour over cake, allowing some to flow down the edges to completely coat. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Chill until set.

For spreadable ganache Chill until mixture reaches a spreadable consistency. Spread over cake. Chill until set.

Black bottom cupcakes recipe

These cupcakes feature a rich chocolatey cake base topped with a decadent cream cheese mixture. To. Die. For!!!


BLACK BOTTOM CUPCAKES

1 chocolate cake mix and the ingredients needed to complete the cake (water, eggs and oil)

1 (8 ounce) package cream cheese, softened

1 cup sugar

1 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees F. Line muffin pans with paper liners and set aside. Prepare the cake mix according to the directions on the box. In a separate bowl, combine cream cheese and sugar until smooth. Stir in chocolate chips. Fill liners 1/3 full with cake mix and top with the cream cheese mixture. Bake until the cream cheese mixture just starts to turn a light golden color, 20-25 minutes.