Five Faves: Viewer Chocolate Recipes

Chocolate-Covered Grapes

Melt white almond bark in a large bowl. Add washed red grapes. Stir to coat. Spread out to let chocolate set. Optional: dip individual grapes in chocolate.

-Aimee Hoyt

White Chocolate Popcorn

Melt one package of white chocolate chips and pour over one package of popped light microwave popcorn in a large bowl. Stir until mixed. Pour onto a wax paper-lined cookie sheet. If desired, add 1/2 cup seasonal holiday gumdrops. Let set, break into small clusters, and enjoy!

-Cami Kuchinsky

Aimee Hoyt also wrote in about White Chocolate Peppermint Popcorn. She offers a similar recipe, but with a peppermint twist:

1 bag microwave popcorn. (Extra butter is what we like)

2-3 squares of white almond bark, melted (can substitute white chocolate chips)

A few smashed up candy canes or candies of your choice

Mix together let dry for a little minute on a cookie sheet.

-Aimee Hoyt

Toffee Brownie Trifle

1 package brownie mix (13 x 9 inch pan size)

2 ½ cups cold milk

1 package (3.4 ounces) instant cheesecake or vanilla pudding(I use the cheesecake)

1 package (3.3 ounces) instant white chocolate pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

2 to 3 Heath or Skor candy bars (1.4 ounces each) chopped

Prepare and bake brownies according to package for cake-like brownies, using a greased 13 x 9 x 2 inch baking pan. Cool completely on a wire rack. In mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Cut the brownies into 1 inch cubes; place half in a 3 qt glass trifle bowl or serving dish. Cover with half the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers. 16 servings.

You can always make it into individual servings instead of in the big trifle bowl. You can always mix things up too by the flavor of pudding you use and you can also use different types of candy bars, fruit, or pie filling. It’s a tasty and versitile recipe.

-Laura Powell

Mousse au Chocolat

1 1/3 c. semisweet chocolate chips

5 T. cold water

1 T. Sanka

5 large eggs

1/4 t. rum extract

Sweetened whipped cream or Cool Whip (opt.)

In top of double boiler (or in medium bowl in microwave on defrost) melt: chocolate chips, water & Sanka, if using. Whisk ’til smooth. Meanwhile, separate eggs. Using egg beater, beat yolks into melted chocolate mixture. Beat in rum extract, transfer to large bowl & allow to cool slightly. In bowl of electric mixer beat whites to soft peaks; fold gently into chocolate mixture. Pour into 6-8 pot de creme cups, custard cups or any individual serving dishes; cover & refrigerate 24 hours before serving. Top each serving with dollop of whipped cream, if desired, just before serving.

-Maya Larson

Camp Hot Fudge Sauce

Mix the following ingredients in a medium pan:

3/4 cup sugar

3 1/2 tbsp unsweetened cocoa powder

1/8 tsp salt

3 rounded tbsp cornstarch

Add 2 cups cold water to the dry ingredients in the pan. Stir with a wire whisk. Set the pan on the stove over medium heat. Stir constantly with the whisk. As the sauce heats, it will suddenly turn thick. Turn heat to low. Let it boil for 15 seconds, stirring constantly. (It can burn so be careful!) Remove the pan from the heat.

Stir in:

1/2 cube butter (real butter!)

3/4 cup milk chocolate chips or a cut up Hershey’s Milk Chocolate Symphony Bar.

1 tsp vanilla

Serve hot on vanilla ice cream.

-Kathy Lyon

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