10 POINTS!- What is your F A V O R I T E dessert recipe?

I'm trying to make somthing delcious for my bf. INCLUDE RECIPE! thankyou :)10 POINTS!- What is your F A V O R I T E dessert recipe?
If your boyfriend likes chocolate, he'll love GANACHE.





Chocolate Ganache is so great and so easy to make!


It is a terrific filling for cakes and it is also a great, yet very rich, dessert on its own. I love it topped with Oreo crumbles.





1 large bag milk chocolate chips


2 high quality dark chocolate bars, broken into pieces


1 cup heavy cream





Heat the heavy cream to hot. Do not boil, but make it very hot.


Put the chocolates into a blender.


Pour the heavy cream on top of the chocolate and let sit for 1 minute.


Then, blend on high for about 45 seconds until emulsified.





Pour into serving dishes and chill for about 2 hours, covered in saran wrap.





Top with crumbled oreos and whipped cream (optional).





You can also eat with fresh strawberries, raspberries, other kinds of cookies, in cakes, etc.10 POINTS!- What is your F A V O R I T E dessert recipe?
Mini Chocolate Lava Cakes











1 陆 cups semisweet chocolate chips


1 stick butter


1/2 teaspoon vanilla extract


1/2 cup sugar


3 tablespoons flour


1/4 teaspoon salt


4 eggs


butter cooking spray


1 tablespoon cocoa powder


8 strawberries, cut into slices- optional





Preheat the oven to 375 degrees F.


Microwave the chocolate and butter in the bowl for 2-3 minutes or until melted. Stir in vanilla.


In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture for at least 2 hours.


Coat the top and each cup of the muffin tin with cooking spray. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. To remove: flip over tin onto a hard surface covered with wax paper. Top with strawberries.


*If serving, melt 陆 cup of semisweet chocolate chips and then drizzle over muffins; sprinkle with powdered sugar.









CREME CARMAEL (this is my bfs favourite)





Cooking Time 60 minutes





Ingredients (serves 6)


1 cup white sugar


600ml thickened cream


3/4 cup milk


2 teaspoons vanilla extract


3 eggs


2 egg yolks


1/2 cup caster sugar


Method


Make caramel: Place white sugar in a small, non-stick frying pan over medium-high heat. Cook, stirring with a metal spoon, for 4 to 5 minutes or until sugar dissolves and turns a deep caramel colour. Tilt pan, swirling sugar to caramelise evenly (watch caramel, as it takes seconds to burn).


Pour caramel into a 7cm deep, 16cm (base) ovenproof dish, tilting dish so caramel flows evenly over base and a little up the sides.


Preheat oven to 180掳C. Combine cream, milk and vanilla in a saucepan. Stir over medium heat until hot and small bubbles form at edge of pan. Remove from heat.


Whisk eggs, egg yolks and caster sugar in a large bowl until pale and creamy. Slowly add hot cream mixture, whisking constantly. Strain custard into a large jug.


Place a folded tea towel in base of a roasting pan (to stop dish base overheating, causing custard to bubble around edges). Place dish on tea towel. Pour in custard.


Pour boiling water into roasting pan so it comes half way up sides of dish (known as a 'water bath'). Bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove dish from water bath. Set aside at room temperature to cool. Refrigerate overnight. Run a thin knife around edge of custard and invert onto a 1cm-deep dessert plate.Slice and serve.





CHOCOLATE PUDDING BAR


Ingredients (serves 6)


250g packet malt biscuits


3 x 80g Crunchie bars, refrigerated


395g can sweetened condensed milk


600ml thickened cream


drinking chocolate, to serve (optional)


Method


Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.


Wrap Crunchies, still in their wrappers, in a clean tea-towel. Using a rolling pin, bash chocolate bars so they are broken into small pieces.


Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale. Stir through Crunchie bar pieces.


Spread cream mixture over biscuits. Top with another layer of biscuits. Cover. Freeze overnight, or until firm. Cut into squares to serve. Dust with drinking chocolate, if desired.





CHOCOLATE SWIRLED BAKED CHEESECAKE


Ingredients (serves 8)


250g pkt Arnott's choc ripple biscuits


100g butter, melted


500g cream cheese


300g sour cream


3/4 cup (175g) caster sugar


3 eggs


100g dark chocolate, melted


Method


Preheat oven to 160掳C. Process 250g pkt Arnott's choc ripple biscuits until crumbs form. Add 100g butter, melted. Process until combined. Press crumbs two-thirds of the way up side and over base of a 22cm springform pan. Refrigerate.


Process 500g cream cheese, 300g sour cream and 3/4 cup (175g) caster sugar. Beat in 3 eggs. Transfer 1 1/3 cups to a bowl. Add 100g dark chocolate, melted.


Pour half of plain mixture into base. Dollop with half chocolate mixture. Repeat. Use knife to swirl. Place on baking tray. Bake for 1 hour. Cool slightly in oven. Refrigerate.





:) hope you can use one of these
tip: Sour cream offsets the sweetness in this scrumptious dessert and adds a nice tang.








Chocolate Chip Cookie Dough Cheesecake





Crust:


1 3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs


1/4 cup granulated sugar


1/3 cup butter, melted





Filling:


3 (8-ounce) packages cream cheese, softened


1 cup granulated sugar


3 large eggs


1 cup sour cream


1/2 teaspoon vanilla extract





Cookie Dough:


1/4 cup butter, softened


1/4 cup granulated sugar


1/4 cup firmly packed brown sugar


1 tablespoon water


1 teaspoon vanilla extract


1/2 cup all-purpose flour


1 1/2 cups miniature semisweet chocolate chips, divided use


In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1-inch up the sides of a greased 9-inch springform pan; set aside.


In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside.


In another mixing bowl, cream butter and sugars on medium speed for 3 minutes. Add water and vanilla. gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350*F (175*C) for 45 to 55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight and remove sides of pan. Sprinkle with remaining chocolate chips.


Makes 12 to 14 servings.





i made this once before (with help) and it is sssooooo lovely and great for bf and gf! a fantastic treat for both of you! like your floating on a marshmellow cloud to chocolate Heaven! and it has a lovely texture!


Good luck! =)






Cream Cheese Chocolate Bars





1 package chocolate cake mix


1 (8-ounce) package cream cheese softened


1 egg


1/2 cup white sugar


1/2 cup chocolate chips





Preheat the oven to 350-degrees. Grease and flour 10-1/2 x 15-1/2 x1-inch jelly roll pan. Prepare the cake as directed on package. Pour batter into pan. Mix remaining ingredients. Drop by tablespoonfuls onto batter. Cut through batter with knife several times for marbled-effect. Sprinkle with chocolate chips and chopped nuts, if desired. Bake until wooden pick inserted in center comes out clean, usually 25 to 30 minutes






This ones really good and super easy to make.








Hot Fudge Pudding Cake





During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.





1 cup Bisquick or biscuit/pancake mix


1 cup sugar


3 tablespoons plus 1/3 cup of unsweetened cocoa powder


1/2 cup milk


1 tsp vanilla


1 2/3 cup hot water


Powdered sugar (optional)





Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.



BAKLAVA





SYRUP:





1 1/2 c. sugar


1 1/2 c. water


Juice from 1 lemon


1/2 c. honey





BAKLAVA:





1 lb. walnuts, coarsely ground


1/2 c. sugar


2 tsp. cinnamon


1/4 tsp. nutmeg


3/4 c. mini semi-sweet chocolate chips


1 lb. phyllo dough, cut in half


3/4 lb. (3 sticks) unsalted butter, melted





1. Make the syrup.


In a medium saucepan, over high heat, combine sugar, water and lemon juice.





Bring mixture to a boil and continue to boil for 10 minutes. Gradually add honey and simmer for five more minutes.





Remove and allow to reach room temperature.





2. Make Baklava.





Preheat oven to 325 degrees and grease 9';x13'; pan.





Combine walnuts, sugar, cinnamon, nutmeg and chocolate chips.





Use 15 to 17 sheets of phyllo dough. Line bottom of pan, brush each sheet with melted butter before placing in pan.





Sprinkle half of nut mixture over sheets. Cover with four more sheets of buttered phyllo dough. Sprinkle on the remaining nut mixture and cover with the remaining phyllo sheets, buttering each one as you put it on.





Score the top of the Baklava to form 1'; squares.





Bake for about 1 hour or until golden brown.





Slowly pour the cooled syrup over the hot Baklava. Serve at room temperature.





Important Notice: You must work quickly when layering the sheets or they will dry out very fast.






German Sweet Chocolate Pie


I usually make everything homemade but here's the easy version:


Buy pie crust, combine pecan pieces, brown sugar and butter into a crumble-type mixture and press into the uncooked crust. Bake til crust is golden brown. Cool, and fill with chocolate (not instant) pudding. Cool, and top w/ whipped cream. Garnish with a little of the pecan mixture. It's really, really good!
I recommend white chocolate raspberry cheesecake. Look it up on foodnetwork, it's difficulty is easy, and it's by santacafe. Sorry I couldn't include the link but my computer freaked out.
I love this recipe - it comes out great! Pretty easy, too.





Peach %26amp; Blueberry Pie. Yum!





http://www.foodnetwork.com/recipes/tyler鈥?/a>
Your boyfriend will love you for sharing this easy dessert that looks like you spent hours creating ~ NOT one person has ever NOT liked this yummy goodie...


http://www.recipezaar.com/35618