CHOCOLATE CREATIONS
Making Your Events Sweet!!
Our Story
Ingredients
• Preheat oven to 350°F
For the Crust
• 3 cups ground chocolate sandwich cookies (Oreos)
• 12 Tablespoons melted butter
For the Filling
• 1½ pounds cream cheese, at room temperature
• ¾ cup sugar
• Pinch of salt
• ¾ cup melted Sephra White Chocolate (about 1 cup chips)
• 4 eggs
• ¾ cup sour cream
Preparation
For the Crust
Wrap an 8-inch springform pan with aluminum foil to make watertight. Combine the cookie crumbs and the butter. Press ½ of the mixture into the bottom of an 8-inch springform pan.
For the Filling
Cream the cream cheese, sugar, and salt with an electric mixer, scraping down the sides often. Add the eggs, one at a time. Add the sour cream and mix well. Scrape down the sides of the bowl. Mix in the melted Sephra Belgian White Chocolate.
Pour half of the filling over the crust. Top with remaining cookie crumb mixture. Top with the remaining filling. Place the springform pan in a roasting pan, and place it in the oven. Fill roasting pan with water 1½ inches deep. Bake approximately 40 minutes or until the center of the cake is slightly firm. Turn off the oven and let the cake rest in the oven for 1 hour. Remove the cake from the roasting pan and refrigerate at least 4 hours before removing from pan.
SWEETHEART CHEESECAKE
Ingredients
Ganache Filling
• [Prepare at least 1 hour prior to making French toast.]
• 2 cups Belgian Dark Chocolate chips
• 1 ½ cups cream
Egg Mixture
• 12 eggs
• 2 cups half and half
• 1 ½ teaspoon vanilla extract
• 1 teaspoon cinnamon
• Pinch of salt
For the French Toast...
• 8 slices of french bread, about 1 inch thick
Preparation
Ganache Filling
Bring the cream to a simmer and slowly pour it over the chocolate. Let sit for 1 minute then whisk until smooth. Line a 9x9 baking pan with plastic wrap and pour the filling into the pan. Refrigerate about 1 hour or until set. Remove the filling by lifting the plastic wrap out of the pan and cut it into at least 8 pieces. Any remaining filling can be wrapped and frozen for up to about 2 months.
Egg Mixture
Whisk all ingredients together in a large bowl and set aside.
For the French Toast...
Make a slit in each piece of French bread through the crust to form a pocket. Place one slice of chocolate filling into each piece of bread. Place stuffed bread pieces in a 9x13 baking pan and pour the egg mixture over. Let bread soak for 5 minutes on each side. Spray saucepan with non-stick cooking spray and brown French toast in saucepan over medium heat.
Ganache Filling
• [Prepare at least 1 hour prior to making French toast.]
• 2 cups Belgian Dark Chocolate chips
• 1 ½ cups cream
Egg Mixture
• 12 eggs
• 2 cups half and half
• 1 ½ teaspoon vanilla extract
• 1 teaspoon cinnamon
• Pinch of salt
For the French Toast...
• 8 slices of french bread, about 1 inch thick
Preparation
Ganache Filling
Bring the cream to a simmer and slowly pour it over the chocolate. Let sit for 1 minute then whisk until smooth. Line a 9x9 baking pan with plastic wrap and pour the filling into the pan. Refrigerate about 1 hour or until set. Remove the filling by lifting the plastic wrap out of the pan and cut it into at least 8 pieces. Any remaining filling can be wrapped and frozen for up to about 2 months.
Egg Mixture
Whisk all ingredients together in a large bowl and set aside.
For the French Toast...
Make a slit in each piece of French bread through the crust to form a pocket. Place one slice of chocolate filling into each piece of bread. Place stuffed bread pieces in a 9x13 baking pan and pour the egg mixture over. Let bread soak for 5 minutes on each side. Spray saucepan with non-stick cooking spray and brown French toast in saucepan over medium heat.
BREAKFAST IN BED FRENCH TOAST
TAILGATE CHOCOLATE MIX FOR THE BIG GAME!
This deliciously addicting snack mix will vanish by halftime
Ingredients
• 3/4 cup packed brown sugar
• 6 Tbsp. butter or margarine
• 3 Tbsp. light corn syrup
• 1/4 tsp. baking soda
• 1 cup mini pretzels
• 3/4 cup honey roasted peanuts
• 3 cups corn cereal squares
• 3 cups rice cereal squares
• 1/2 cup melted Premium Milk Chocolate (3/4 cup chips)
Preparation
Melt the first three ingredients together in the microwave for 1 minute. Add baking soda and stir until dissolved. Stir in pretzels, nuts, and cereals. Continue microwaving for 3 minutes, stirring every minute. Line baking sheet with wax paper and spread mix out to cool for approx. 10 minutes. Drizzle with melted chocolate and refrigerate for 3-5 minutes until chocolate is set. Break mix into pieces and place in bowl to serve!
Ingredients
• 3/4 cup packed brown sugar
• 6 Tbsp. butter or margarine
• 3 Tbsp. light corn syrup
• 1/4 tsp. baking soda
• 1 cup mini pretzels
• 3/4 cup honey roasted peanuts
• 3 cups corn cereal squares
• 3 cups rice cereal squares
• 1/2 cup melted Premium Milk Chocolate (3/4 cup chips)
Preparation
Melt the first three ingredients together in the microwave for 1 minute. Add baking soda and stir until dissolved. Stir in pretzels, nuts, and cereals. Continue microwaving for 3 minutes, stirring every minute. Line baking sheet with wax paper and spread mix out to cool for approx. 10 minutes. Drizzle with melted chocolate and refrigerate for 3-5 minutes until chocolate is set. Break mix into pieces and place in bowl to serve!
Ingredients
• 1 cup whole or low fat milk
• 3 Tablespoons Premium Dark Chocolate
• 1 tbsp. brown sugar
• ¼ tsp. cinnamon
• pinch of cayenne pepper
• Yield: 1 serving
• 1 cup whole or low fat milk
• 3 Tablespoons Premium Dark Chocolate
• 1 tbsp. brown sugar
• ¼ tsp. cinnamon
• pinch of cayenne pepper
• Yield: 1 serving
SNUGGLE UP HOT CHOCOLATE