Triple Chocolate Fudge

This is a basic, easy-to-make fudge I started making back in high school oh so many years ago.  If you follow the directions, to a T, it's foolproof.  One BIG thing to remember, though, is not to make fudge if it's humid. The moisture in the air causes the sugar to crystallize, making your fudge grainy in stead of creamy. So, if it's raining, or one of those crazy humid summer days Don't Do It.

Here's what you'll need:
4 1/2 c sugar
2 TBSP butter, plus more for pans
pinch salt
1 12 oz can evaporated milk
1 bag semi-sweet chocolate chips
1 10 oz Hershey bar OR 1 bag milk chocolate chips
2 oz bittersweet chocolate
1 small jar marshmallow cream
1 c peanut butter (optional)

Rub butter inside a LARGE bowl and a 9x13" pan.

Scoop marshmallow cream and peanut butter into the large bowl.  Set aside.

Open chocolate, breaking up large pieces.  Set aside.

In a large pot combine sugar, 2 TBSP butter, salt and evaporated milk.

Bring to a boil over med-high heat.  When it comes to a full rolling boil (a boil that doesn't stop when you stir it), reduce heat to medium and cook EXACTLY 7 minutes, stirring constantly.

Remove from heat and quickly stir in the chocolate until well blended.

Pour the chocolate into the marshmallow-peanut butter mixture.  Work quickly to blend it all together.  The longer it takes, the less shiny and lumpy the fudge will be.

When all blended, pour into the buttered 9x13" pan, smoothing the top.

Cool in pan, on a wire rack, until room temperature.  Cut the fudge into one-inch pieces.  Wait until completely cool to remove from the pan.  I usually store mine in zip top bags in the fridge.  It can also be frozen in bags or air-tight containers, with waxed paper between the layers.

Enjoy!

Chocolate Lava Cakes

When I go to a restaurant, I look at the dessert menu first.  If I see something there I like, it helps me to choose my meal so I have room for dessert.  If there's a dessert that is chocolate and decadent, you can be sure I'll end up with it.  This recipe for lava cakes is that dessert, but so easy you can make it at home.

Here's what you'll need:
2 oz bittersweet chocolate, chopped
1/4 c heavy cream
4 oz semi-sweet or milk chocolate, chopped
8 TBSP butter
2 eggs
2 egg yolks
1/3 c sugar
1/2 tsp vanilla
1/4 c flour

I recommend using the best chocolate you can afford (I used sharffenberger). You don't need a lot of it, but the better quality definitely makes a huge difference in taste.  By all means, you can use chocolate chips, but know the taste will not be the same as a restaurant lava cake.

Start by chopping your chocolate into shavings.  This will help it melt quickly and evenly.

Heat oven to 400.  Grease and flour 4 6-oz ramekins.

Combine bittersweet chocolate with the heavy cream.  Melt in the microwave for 30 seconds.  Stir until totally melted.  Set aside.  This will be the molten center.

Combine remaining chocolate and the butter in a large glass bowl.  Microwave for 30 seconds.  Stir well.   If not completely melted, microwave at 10 second intervals, stirring well after each.  Look cool slightly.

Whisk together the eggs and egg yolks until well combined.

Whisk the sugar, vanilla and flour into the melted chocolate.  Whisk in the eggs.  Stir until everything is well combined.  The batter will be thin.  Scoop about 1/4 cup batter into each prepared ramekin.

Evenly divide the filling between the four cups.

Cover the filling with the remaining batter, making sure the filling is completely covered.
Bake at 400 for 15 minutes.  The edges should hold their shape, but still look a little gooey (sunken) in the center.

Let cool a few minutes.  Run a knife around the edge.  Place a plate over the ramekin and invert.  The lava cake will slide right out.  Serve with whipped cream and berries.

Enjoy!