Savor and share: Chocolate

Chocolate is such a wondrous thing. It’s hard not to love. Send us your recipes that use chocolate for the Recipe Box of (when else?) Feb. 14.

You can post recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember first-time recipes for Jan. 31. On Feb. 7, we will bring you poultry recipes that did not make it in for Jan. 10. And it’s not too early to think about citrus recipes for Feb. 21.


Categories: Reader favorites
Joe Stalvey

5 Responses

  1. Bonni Fierstein says:

    Bonni Fierstein, Stamford, CT

    Nana Mary’s Super Duper Brownies
    Servings: 24

    1/2 pound butter
    4 squares semi-sweet chocolate
    2 cups sugar
    2 tablespoons whiskey
    1 teaspoon vanilla
    4 eggs, beaten with 1 teaspoon salt
    1 cup flour

    Preheat oven to 325.

    Melt butter and chocolate over a double boiler. When melted, add sugar and mix by hand. Add whiskey and vanilla and stir. Add beaten eggs, stir. Add flour and mix. Pour into a greased 9×12 pan and bake for 35-40 min.

  2. Eileen Fischer says:

    From Carol Stewart of Fairfield:
    Double Decker Chocolate Bars
    Makes 32 small or 16 large pieces
    2 well-beaten eggs
    1 cup sugar
    1/2 cup sifted flour
    1/2 cup butter, melted
    2 (1-ounce) squares unsweetened chocolate, melted
    1/2 cup chopped pecans
    1 cup sifted confectioners’ sugar
    2 tablespoons softened butter
    2 teaspoons milk
    1/4 teaspoon vanilla
    1/4 ounce unsweetened chocolate
    1 1/2 teaspoons butter
    Combine first six ingredients. Spread into an 8-inch square pan and bake at 350 degrees for 20 to 25 minutes. Combine next four ingredients. Spread over first layer; chill for 10 minutes. Combine last two ingredients. Spread or drizzle over topping. Cool 30 minutes or more. Cut into bars.

  3. Eileen Fischer says:

    Chocolate delights for your loved ones.

    From Nancy Kulinski of Stamford, this week’s cookbook winner:

    Peanut Butter & Chocolate Balls
    Makes about 50
    1 stick butter
    2 cups cornflakes cereal
    2 cups creamy peanut butter (do not use old-fashioned or freshly ground)
    2 cups dry milk
    2 cups confectioners’ sugar
    15 ounces semisweet chocolate, chopped.
    Line cookie sheet with foil. Melt butter over low heat. Combine other ingredients (except chocolate). Moisten hands and roll one tablespoon of mixture into ball. Place on prepared cookie sheet. Chill overnight.
    Melt chocolate in double boiler over low heat, stirring occasionally. Using fork, dip each ball into chocolate and transfer to cookie sheet. Refrigerate until chocolate is firm.
    Can be prepared one week ahead. Refrigerate in airtight container.

    From Rosalie Thorn of New Milford:
    Triple Chocolate Mess
    Similar to a chocolate volcano dessert – cake texture around the edges but gooey in the center.
    1 box chocolate cake mix
    1 pint sour cream
    1 package instant chocolate pudding
    1 (12-ounce) package chocolate chips
    3/4 cup vegetable oil
    4 eggs
    1 cup water
    Mix all ingredients together until well blended. Put into a large slow cooker that’s been sprayed with cooking spray. Cook on low for 4 1/2 to 5 hours.

    From Bea Friedman of Stamford:
    Chocolate Mousse Cake
    Serves 10-12
    7 eggs, separated
    1 cup sugar
    1/2 cup cocoa powder
    Pinch salt
    1 teaspoon vanilla
    Filling (best made same day as serving)
    1 pint whipping cream
    3/4 cup confectioners’ sugar
    4-5 tablespoons cocoa powder
    Dash vanilla
    Beat sugar into yolks until thick. Add cocoa powder and vanilla. In a separate bowl, add a pinch salt to the egg whites and beat till stiff. Fold into yolk mixture. Pour into a lightly-greased torte pan and bake 35 to 45 minutes in a 325- to 350-degree oven. Put on a wire rack to cool, but do not invert pan. Center of cake will fall in. This part can be made a few days ahead and kept refrigerated.
    Combine filling ingredients and let stand in refrigerator 1 hour before beating. Beat to a mousse consistency and put in shell. Keep refrigerated until ready to serve.

  4. Eileen Fischer says:


    12 ounces high quality bittersweet chocolate, broken into chunks
    2 cups sundried cranberries
    1 cup dry roasted salted peanuts
    1 cup toasted coconut
    1 tablespoon butter

    Line a baking sheet with waxed paper and set aside. Microwave coconut for 2 minutes, stirring occasionally. In a double boiler over simmering water, melt chocolate & butter, stirring every now and then. Remove from heat and stir in the cranberries, nuts and coconut. Drop by tablespoonfuls onto waxed paper. Refrigerate or set in cool place to set up, about 2 hours. Pack innto airtight container with waxed paper between layers. Store in a cool place.
    Yields about 4 dozen candies


    1/4 cup brown sugar
    1/2 cup white sugar
    1/4 cup cocoa
    1 package 1-layer chcolate cake mix
    1 3/4 cups cold very strong coffee

    Prepare cake according to package directions, but using 2 tablespoons less milk than called for. Pour into a greased 9″ square pan. Mix together sugars and cocoa and sprinkle over top. Pour coffee over entire surface.
    Bake at 375 degrees for 35 minutes.
    Yield: 6-8 servings

    Mary Evers

  5. Eileen Fischer says:

    From Dorothy Coleman of New Milford:
    Italian Love Cake
    Makes 12 servings

    1 box chocolate cake mix
    3 large eggs
    1/3 cup vegetable or canola oil
    4 cups ricotta cheese, drained
    1 cup granulated sugar
    1 teaspoon vanilla extract
    1 (3.5-ounce) package instant chocolate pudding
    1 (16-ounce) container non-dairy whipped topping, thawed

    1. Heat oven to 350 degrees. Grease and flour a 13-by-9 inch cake pan. Prepare cake mix as per package instructions using 3 eggs and 1/3 cup oil. Pour into prepared pan and set aside.

    2. Combine ricotta cheese, sugar and vanilla in a large mixing bowl; mix until thoroughly combined. Drop in large spoonfuls over cake batter. Swirl through the batter with a knife. Bake for one hour or until a wooden pick inserted in the center comes out clean. Remove from oven and let cool.

    3. Meanwhile, combine chocolate pudding mix and non-dairy whipped topping; beat by hand until smooth. Frost cake when totally cool. Refrigerate at least one hour before serving.


    From Margaret Taylor of Milford:
    No-bake Chocolate-Apple Oatmeal Cookies
    Makes 5-6 dozen cookies

    1/2 cup butter
    2 cups granulated sugar
    3 tablespoons unsweetened cocoa powder
    1 cup peeled grated apples, McIntosh
    Pinch of salt
    3 cups regular rolled oats
    1 cup chopped pecans
    1 teaspoon vanilla extract
    1/2 cup flaked coconut (optional)
    Confectioners sugar

    1. Melt butter in a large saucepan. Add sugar, cocoa, apple and salt. Combine thoroughly.

    2. Bring mixture to a boil and boil one minute. Remove from heat. Immediately add oats, pecans, vanilla and optional coconut. Mix well.

    3. Drop by teaspoon onto wax paper. When cool, roll in confectioners sugar. Store in in airtight container.


    From Mary Ann Arlio of Trumbull:
    Chocolate Spiced Pork Chops
    Makes 4 servings

    2 tablespoons brown sugar, firmly packed
    1 tablespoon Italian seasoning
    2 teaspoons onion powder
    3/2 teaspoons unsweetened cocoa powder
    3/2 teaspoons garlic powder
    1 teaspoon paprika
    1/2 teaspoon ground red pepper flakes
    1/2 teaspoon ground cumin
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    4 (1 1/2-inch-thick) bone-in pork chops
    1 tablespoon vegetable oil

    1. Heat oven to 350 degrees.

    2. In a large bowl, combine the brown sugar, Italian seasoning, onion powder, cocoa powder, garlic powder, paprika, red pepper, cumin, salt and black pepper. Rub mixture evenly over pork chops.

    3. Pour oil into a large cast iron skillet over medium-high heat. Add pork chops and cook for three minutes per side. Put skillet in oven and bake pork chops until cooked through, about three minutes.

    4. Remove skillet from oven, transfer the chops to a platter and serve.


    From Mary Ann Arlio of Trumbull:
    Triple Layer Mud Pie
    Makes one pie

    3 squares semisweet chocolate, melted
    1/4 cup canned sweetened condensed milk
    1 Oreo pie crust
    1/2 cup chopped pecans, toasted
    2 cups 2% milk
    2 packages Jell-O chocolate instant pudding
    1 (8-ounce) tub Cool Whip topping, thawed

    1. Mix chocolate and condensed milk. Pour into crust and sprinkle with pecans.

    2. Beat milk and pudding with hand mixer. Spoon 1 1/2 cups over pecans.

    3. Stir 1/2 of Cool Whip into remaining pudding. Spread over pudding in crust. Top with remaining Cool Whip. Refrigerate at least two hours before serving.