Double Chocolate Delight Minis Recipes

DOUBLE DELIGHTS

Steps:

• For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.

DOUBLE CHOCOLATE DELIGHT MINI'S

Steps:

• 1. Preheat oven to 350. Following yellow cake mix instructions, prepare cake mix according to box directions. Using nonstick spray, spray the bottom and sides of a jelly roll pan. Pour batter into pan, make sure all sides are even and bake for approximately 14-17. Test to see if cake is done using a cake tester or toothpick.
• 2. While cake is baking, make the white chocolate buttercream frosting in a bowl. Set aside.
• 3. Remove cake from oven, place on a cooling rack and let cool for 3-4 minutes. While cake is cooking. Line your cooling rack with waxed paper. Using your wire rack as a base, invert cooling rack over the cake pan. Turn upside down and slowly remove jelly roll pan, set jelly roll pan aside. Let cool for 5-8 minutes. Once cool, do the process again, but in reverse. Invert the jelly roll pan over the cake, and bring back into jelly roll pan. Score cake into rectangles according to preference. I make mine into 2.5" X 3". You can make them bigger if you would like. Place in freezer to make cutting them easier.
• 4. while cakes are freezing, make your ganache. Start by placing your chocolate chips in a bowl. In a sauce pan add your whipping cream. Scald your milk. Scalding entails bringing your cream/milk to boiling point in a saucepan. Once milk is starting to rise towards the top, turn off heat IMMEDIATELY!! *you don't want to clean up scalded milk, trust me* Once milk has scalded, pour onto your chocolate chips. Let sit 1-2 minutes. Using a whisk, whisk the cream into the chocolate chips. Once chocolate has been incorporated, add your vanilla. Your ganache should be amazingly tasting and glossy! Set aside.
• 5. Cakes should be frozen. Bring out of freezer and cut in half using serrated knife. Place back in freezer for a few minutes.
• 6. Bring back out of freezer and add 1-1/2-2 tsp of white chocolate buttercream frosting to middle. Cover with top by inverting the top of "top" cake to the middle. This will make for a very even cake rectangle. Set back in a the freezer for a few more minutes.
• 7. Pour ganache using your method of choice, (I used a squeeze bottle for better precision) so the top is covered and the sides are a little bit covered with lines coming down, set aside.
• 8. You should have white chocolate buttercream frosting left. Place the leftover buttercream into a pastry bag or ziplock bag. Pipe rosettes using a star tip onto your cakes. Set aside.
• 9. As ganache is setting, using a peeler, make chocolate curls using solid milk chocolate. Starting on the edge, shave off curls and place into a mini bowl. Place 1-2 pieces of chocolate curls over the white chocolate buttercream flowers for a DRAMATIC EFFECT!!
• 10. Place back into refridgerator this time! Your goal is to solidify the ganache. Once the ganache has solidified, wrap in individual pieces of cellophane and finish with a pretty bow on each. Or place on a platter and get ready for some "ooooohhhhhhs"!! As Paul Dean say's... "from my house to yours"!!

MELT IN YOUR MOUTH CHOCOLATE DELIGHT

Steps:

• Preheat the oven to 400°F.
• Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
• Press into a deep ungreased 9x11 inch pan--crust should be thin.
• Bake until lightly brown; cool completely.
• Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
• Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
• Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
• Top with chopped pecans.

CHOCOLATE DELIGHT

Steps:

• Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
• Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
• Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
• (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).