Easy chocolate recipes?

and when i say chocolate, i mean a chocolate bar/candy, NOT a cake, fondue, truffle, brownie, etc...

Public Comments

  1. These are my favorite. I make them all the time. They're really easy too.

    Easy HERSHEY Bar Tarts
    Ingredients:

    * 1 (5.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
    * 1 tub (8 oz.) frozen non-dairy whipped topping, thawed and divided
    * 6 (one 4-oz. pkg.) single serve graham cracker crumb crusts

    Directions:
    1. Place candy bar pieces in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted and smooth when stirred. Cool slightly.

    2. Fold 2 cups whipped topping into melted chocolate; divide evenly into crumb crusts. Cover; refrigerate several hours or until firm. Top with remaining whipped topping. Garnish as desired. 6 tarts

    PIE VARIATION: Melt 1-1/2 HERSHEY'S Milk Chocolate Bars (5 oz. each); fold into 1 tub (8 oz.) thawed frozen non-dairy whipped topping. Spoon into packaged crumb crust (6 oz.) or 9-inch baked pastry crust.
  2. 4oz butter, 8 oz dark chocolate. Melt them. 8 oz digestive biscuits. Crush. 2-4 tablespoons of golden syrup. mix altogether and let it set in the freezer. Then store in fridge. Quick easy, chocolate bicuit cake!
  3. Quick and Easy Chocolate Mousse:

    Ingredients

    Makes
    8
    4 ounces chocolate chips
    3 Tbsp. of water
    1 tsp. vanilla extract
    2 C. frozen, nondairy whipped topping, thawed

    Methods/steps
    1. In a small, heavy saucepan, melt the chocolate chips with the water over a low heat. Let cool.
    2. Stir in the vanilla. Transfer to a medium bowl. With a rubber spatula, fold in the whipped topping. Cover and refrigerate until well chilled.... about 2 hours.
    This makes 4 servings.
  4. CHOCOLATE FLAKE CANDY

    1 lb. sweet chocolate
    3 sq. semi-sweet chocolate
    3 c. Special K
    1 c. chopped nuts
    Optional: Raisins

    Melt chocolate and add the balance of the ingredients and put teaspoonfuls of candy on wax paper and let cool to harden. Store in an airtight container.
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