Somebody's Mother's Chocolate Recipes

White Chocolate Cheesecake With Raspberries

Crust:

1 2/3 cups graham cracker crumbs
1/2 cup sugar
3 oz butter, melted

Spray 20 four-ounce ramekins with Pam and set aside. In a medium bowl combine the graham cracker crumbs and the sugar. Pour the butter over them and stir until mixed well. Place 2 tbs of the crumb mixture at the bottom of each ramekin and press down. Place the cups on a baking sheet and bake at 350° for about 8 minutes.

Cheesecakes:

2.2 lbs cream cheese, room temperature
1 1/2 cups sugar
3 tbs all purpose flour
6 eggs, room temperature
2 egg yolks, room temperature
1 cup sour cream, room temperature
1 lb white chocolate, melted
6 oz raspberries

In the bowl of an electric mixer fitted with the paddle attachment, combine cream cheese, sugar and flour. Beat on medium speed until the mixture is very smooth. Add the eggs and yolks, one at a time, until smooth. Add the sour cream and white chocolate and mix until combined. Divide the butter evenly among ramekins and sprinkle the raspberries over each cake. Place the ramekins in a roasting pan and pour enough hot water to reach halfway up the side of the ramekins. Bake at 300° for about 45 minutes. Decorate with fresh raspberries and Somebody’s Mother’s white chocolate sauce.

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White Chocolate Mint Bavarian Crème

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Ingredients:

1 envelope granulated gelatin
3 cups Somebody's Mother's White Chocolate Sauce
3 sprigs mint
1 cup heavy cream

Warm the White Chocolate Sauce and add the mint. Let it steep for 1 hour, covered. Dissolve the gelatin in 3 tablespoons of water. Rewarm the sauce and dissolve the gelatin in it. Pour the custard through a fine sieve into a bowl sitting in iced water. When the custard cools, whip the heavy cream and fold into custard. Pour cream into and mold and chill until set (at least 4 hours). Unmold onto a serving platter. Decorate with fresh mint and raspberries. Makes 4 portions.

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Brownies

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Ingredients:

8 oz bittersweet chocolate
10 oz butter
3 eggs
9 oz sugar
1/4 tsp salt
1 1/2 tsp vanilla extract
4 oz all purpose flour
4 oz cream cheese
2 oz Somebody's Mother's Caramel Sauce

Melt butter and chocolate together. Cool. Mix eggs, sugar, salt and vanilla together. Blend in chocolate mixture. Sift the flour and fold in. Pour batter into a prepared 9 X 13 pan. Mix cream cheese and caramel sauce. Pour on top of brownie mixture and swirl with a toothpick to make a decorative pattern. Bake at 325° for 20 to 25 minutes. Makes 48 brownies.

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Hazelnut Wafer Sandwiches

Ingredients:

1/2 cup hazelnuts (2 oz.)
1/4 cup sugar
3/4 cup all-purpose flour
1 stick (1/2 cup) cold, unsalted butter, cut into small pieces
1 jar of Somebody's Mother's Chocolate Sauce

Put oven rack in middle position and preheat oven to 350°F.

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.

Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough into 2 (11-inch-long) logs (each about 1-inch wide). Chill, wrapped in plastic wrap, 1 hour.

Cut logs crosswide into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.

Bake, 1 sheet at a time, until bottom edges just being to turn pale golden, 12 to 15 minutes. Cool cookies on a rack for about 5 minutes.

Once cookies are cooled, add 1 teaspoon of refrigerated chocolate sauce to half of the batch of the cookies. Place the other half of the batch of cookies on top of the chocolate filled ones to form sandwiches. Place in refrigerator and take out just before serving.

Cook's notes:

Dough can be chilled up to 12 hours or frozen, wrapped well in plastic wrap, up to 1 month (Thaw before cutting and baking)

Cookies keep in an airtight container at room temperature 2 weeks

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Thumbprint Cookies

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Ingredients:

3 sticks unsalted butter
3/4 cup confectioner's sugar
1 tbs vanilla extract
2 cups all purpose flour
1 cup cornstarch
1 tsp salt
1 cup pecans or almonds, finely ground
2 cups Somebody's Mother's Chocolate Sauce

In the bowl of an electric mixer, cream the butter and sugar until smooth. Beat in vanilla. Sift in the flour, cornstarch and salt. Beat until mixed well. Fold in the ground nuts. Form heaping teaspoonfuls of cookie dough on ungreased cookie sheets about 1 inch apart. Using moistened thumb, press a deep indentation into the center of each cookie. Bake for 13 to 15 minutes until lightly golden. Sprinkle with powdered sugar. Chill the chocolate sauce until thick. Spoon chilled chocolate sauce into each thumbprint cookie. Makes about 5 1/2 dozen cookies.

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Chocolate Caramel Tarts

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Ingredients:

1 stick unsalted butter
1/2 cup confectioner's sugar
1 egg yolk
3/4 tsp vanilla extract
1 1/4 cups all purpose flour
1/4 cup cocoa powder

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until combined. Add the egg yolk and vanilla and beat until smooth. Sift in flour and cocoa powder and beat on low speed until combined. Wrap dough in plastic wrap and refrigerate for at least one hour. Roll out dough to 3/16 inch thick. Using a 2 ½ inch round cutter, cut out 24 rounds of dough and press them into mini muffin tins or 2 inch tart pans. Prick the dough with a fork and refrigerate for 20 minutes. Line the tart shells with foil and fill with dried beans. Bake at 325 for about 15 minutes. Remove the foil and beans. Bake for 5 to 10 minutes longer.

Chocolate Ganache:

1/2 cup heavy cream
3 1/2 oz bittersweet chocolate

Bring cream to a boil in a saucepan. Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth.

Caramel Filling:

2 cups Somebody's Mother's Caramel Sauce

Melt the caramel sauce and pour into cooled tart shells. Chill the tart for twenty minutes. Pour warm ganache into tart shells and let ganache set at room temperature for at least 2 hours. Makes 2 dozen tarts.

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White Chocolate Bread Pudding

Ingredients:

2 cups French bread (about half a loaf), cut into 1-inch pieces
2 jars Somebody's Mother's White Chocolate Sauce
7 large egg yolks
2 large eggs
1 cup white raisins (optional)

Preheat oven to 275°F. Arrange bread cubes on baking sheet. Bake until light golden and dry, about 10 minutes. Transfer baking sheet to rack; cool completely. Increase oven temperature to 350°F.

Pour the 2 jars of white chocolate sauce into a large saucepan over low heat, until chocolate is warm throughout, about 5 minutes. (You can also add the 1 cup of white raisins into the white chocolate sauce at this time). Meanwhile whisk yolks and eggs in large bowl to blend. Gradually whisk in warm white chocolate.

Place bread cubes in 2qt glass baking dish. Add half of chocolate mixture. Press cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.

Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven before serving.)

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No Bake Caramel Cheesecake

Ingredients:

1 6oz Oreo Pie Crust
1 jar Somebody's Mother's Caramel Sauce
4 cups miniature marshmallows
2 packages (8oz each) cream cheese, softened
1 tsp vanilla
1 cup whipping cream, whipped

Pour jar of Somebody's Mother's Caramel Sauce and marshmallows in saucepan; cook on low heat until marshmallows are completely melted and mixture is well-blended, stirring frequently. Remove from heat.

Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well-blended. Add marshmallow mixture; mix well. Gently stir in the whipped cream; pour over crust.

Refrigerate 4 hours or until firm. Store leftover cheesecake in refrigerator.

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