Best 4 Chocolate Indulgence Recipes

CHOCOLATE INDULGENCE

Steps:

• Preheat the oven to 400F. Have ready four 1/2-cup ramekins, muffin molds, or disposable aluminum cups. If they are not nonstick, lightly coat them with nonstick baking spray. Arrange the ramekins on a rimmed baking sheet. In the top half of a double boiler, combine the chocolate, butter, and sugar. Place over (not touching) barely simmering water in the bottom pan and heat, stirring constantly with a wooden spoon, until melted, fully blended, and smooth. Add the eggs one at a time, whisking well after each addition. Remove from the heat and add the flour, stirring just to combine.
• Divide the batter evenly among the ramekins, and place the baking sheet in the oven. Bake for 12 minutes, or until just set, slightly cracked on top, and gooey in the interior. Do not over-bake, or the cakes will be too firm. Remove from the oven and let stand for about 5 minutes.
• Pool about 2 tablespoons of the warm sauce in the center of each dessert plate. Invert a ramekin over each pool of sauce, tapping it gently with your fingers to unmold the warm cake. Sprinkle each plate with an equal amount of the raspberries and serve immediately.

CHOCOLATE INDULGENCE MARTINI

Steps:

• Place the chocolate cookies in a plastic baggie and pound with a rolling pin or wooden mallet until fine crumbs are formed.
• Coat the center of a small plate with chocolate syrup in a circle. Sprinkle the crushed chocolate wafers over the chocolate syrup on the plate.
• Turn a martini glass upside down and dip the rim of the glass in the mixture and spin back and forth, until the rim is coated.
• Drizzle some chocolate syrup inside the glass, forming a swirling design and place the glass in the freezer.
• In a shaker with ice add the chocolate milk, vodka and creme de cocoa. Shake well.
• Remove glass from freezer.
• Strain mixture into glass and serve.

PHILADELPHIA INDULGENCE CHOCOLATE MOUSSE CHEESECAKE

Steps:

• Heat oven to 325 degrees F.
• Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Melt 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
• Spoon PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.

CHOCOLATE INDULGENCE

Steps:

• Preparation: We start with the mousse: Whip the cream for a solid cream. Melt the chocolate on a microwave and fold the chocolate to the whipped cream. Let it cool in the fridge and continue with the muffins. To the Muffins: Sift together flour, cocoa, salt and baking powder. Add the sugar and mix together. Create an hole in the middle of the dry ingredients and pour in the eggs, oil and milk (or water). Mix just untill well blended. Fill a muffin pan with the mixture- just 2/3 of the way. Heat oven to 180C and bake for 15-20 minutes or untill a toothpick iserted to the middle of the muffin comes out with a moist crumbs. Let the muffins cool and then take off their mushroom heads. Put the "heads" in a bowl and crumble it. Mix the crumbled "heads" with the mousse. Now comes the dirty part: shape with the mousse a Crembo like hill using your hands and place it on each bottom of a muffin. Continue with all 16 muffins. After done, let the Crembos rest in the fridge for an hour. Melt the chocolate and add about 2-3 spoons of canola oil. Coat each Crembo with the melted chocolate using a spoon. Good Luck :) Couple of notes: * I used baking soda instead of Baking powder because i didn't have any at the time - You can make this switch only if you use a cocoa powder that has a great amount of acidity so that the baking soda can neutrilize it's acidity. **The baking time of the muffins in my oven took beyond 20 minutes.