9 Decadent Chocolate Recipes ...
Picking out decadent chocolate recipes isn't easy, not just because I'm a huge chocoholic but also because there are just so many! So I decided to go all out by searching for the kinds of ooey gooey desserts that leave you unable to eat any more chocolate for the rest of the week. These are the desserts you turn to when you're in the midst of a huge hormonal hurricane or when you're hosting girls' night for a bunch of fellow chocolate lovers. And don't worry, ladies – no one who matters will judge you for trying out these decadent chocolate recipes. Their mouths will be too full!
1. Chocolate Crepes
I love crepes, but if this is one of the decadent chocolate recipes you choose to make, proceed carefully! Crepes are so hard, you have to get the technique down. Once you do, however, you'll want to make this recipe every weekend, perhaps as a chocolatey end to a lovely brunch with your main squeeze!
1-1/2 cups milk
3 tablespoons water
2 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup baking cocoa
1/8 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 cup Daisy Brand Sour Cream
1/2 teaspoon vanilla extract
1/3 cup creme de cacao
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup semisweet chocolate chips
1/4 cup butter
1/2 cup sugar
2/3 cup half-and-half cream
10 mint Andes candies, chopped, optional
For batter, place the first nine ingredients in a blender or food processor. Cover and process until smooth. Refrigerate for 1 hour.
Meanwhile, in a large bowl, beat cream cheese and sugar until light and fluffy. Beat in sour cream and vanilla. Fold in creme de cacao and whipped topping. Cover and refrigerate for at least 1 hour.
For the fudge sauce, in a large saucepan, melt chocolate chips and butter over low heat. Stir in sugar and cream. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside and keep warm.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spoon 1/4 cup filling down the center of each crepe; roll up. Top with fudge sauce. Sprinkle with mint candies if desired. Yield: 10 servings.