Recipezaar: Belgian,Chocolate recipes

Mocha Cheesecake

Tue, 16 Apr 2002 11:58:05 -0400

Very elegant! If you don't care for mocha, leave out the coffee. -- posted by JerriLea

Melting Belgian Chocolate Cake

Tue, 21 May 2002 22:25:01 -0400

Marvelous -- posted by kyle martin

Gourmet Belgian Hot Chocolate

Wed, 18 Dec 2002 20:04:09 -0500

This hot chocolate recipe is a sumptuous Belgian luxury that any chocolate lover will love. The true gourmet will serve this hot chocolate with a dollop of whipped cream and might just go straight to heaven. -- posted by Charishma Ramchandani

Chocolate Shortbread Sandwiches

Fri, 04 Apr 2003 20:17:07 -0500

This is a very simple but fancy looking shortbread sandwich which is very versatile. You can make a bittersweet chocolate filling, or a white chocolate filling...heaps of options. Found this recipe in Donna Hay's "dining" cookbook. -- posted by KitchenManiac

Brussels Cookies

Fri, 26 Sep 2003 19:02:05 -0400

This is a nice gourmet style cooke nice for a dinner party or holiday. it has a delicate hint of orange, but you can leave the orange out if you prefer a plain chocolate taste -- posted by 1Steve

Raisin Chocolate Kugelhopf

Mon, 09 Feb 2004 19:59:15 -0500

Austrian yeast cake, only this one has flecks of chocolate through the filling with raisins... -- posted by andypandy

Dark Chocolate Pudding

Tue, 24 Feb 2004 19:59:56 -0500

This is a rich old fashioned treat! From the Taste of Home magazine. Enjoy! An English recipe brought over to the Soutnern USA. -- posted by Sharon123

Coffee Pecan Toffee

Tue, 09 Nov 2004 20:00:14 -0500

Old fashioned chocolate dipped Coffee Pecan Toffee! This makes a great gift! From Better Homes and Gardens. A popular variant of toffee in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions; there is some debate as to which is the traditional English style and which is an Americanized version. A popular presentation of English toffee is covered in chocolate and almond pieces. -- posted by Sharon123

Heavenly Chocolate Mousse

Mon, 08 Aug 2005 20:05:49 -0400

A must for every chocolate lover. Please do choose quality chocolate, it will improve the taste of this heavenly dessert. In Belgium it is served in almost every restaurant. -- posted by Maïté G.

A Symphony of French Chocolate Truffles

Tue, 11 Dec 2007 16:59:27 -0500

A Symphony or rather a selection of fresh cream chocolate truffles, this is my basic recipe with a few indulgent added extras.......such as toasted almonds, stem ginger with brandy or rum! These decadent rich truffles are perfect to finish of a dinner party with, especially if you serve them on a Truffle Tree - Recipe #270171 Do try to use very high quality minimum 70% solids chocolate, it really does make such a difference to the taste. They also freeze very well - which means you can make them in advance and at leisure; they only take about 1 hour to defrost at room temperature. -- posted by French Tart

Dame Blanche

Tue, 20 May 2008 17:52:53 -0400

Super-easy dessert recipe. Served in every Belgian restaurant! -- posted by Maïté G.

Chocolate Orange Cream Cocktail

Tue, 09 Dec 2008 23:07:31 -0500

This is a drink that's as pretty as it is a sweet indulgence. In fact, we like to call it dessert in a martini glass. It tastes a bit like those Chocolate Orange Cream candy eggs, but a whole lot better and more grown up. Wanna really make this pretty? Drizzle some chocolate syrup lightly across the finished drink in a zig zag pattern. Oh yummy! -- posted by Jess4Freedom

Chocolate Raspberry Truffles With Fresh Raspberries

Sun, 29 Mar 2009 20:37:04 -0400

Entered for safe-keeping. By Michelle Polzine, from "Grow", Volume 1, 2009 by www.vegetablegardner.com. Prep time includes 1 hour chilling. -- posted by KateL

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Tue, 21 Apr 2009 10:18:29 -0400

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread -- posted by AussieHusky

Belgian Hot Chocolate

Fri, 26 Jun 2009 02:56:59 -0400

One of the first recipes David Lebovitz put up on his site was a hot chocolate recipe from Wittamer, one of the best chocolate shops in Brussels, where he actually worked for a time. The head chocolatier, Michael Lewis gave him this recipe, which they serve in their chic tea salon overlooking the place Sablon. Try to find the best chocolate you can(30-40%). Adapted from The Great Book of Chocolate. -- posted by Sharon123