Recipezaar: Dutch,Chocolate recipes

Flenjes (Thin Filled Pancakes)

Tue, 29 Oct 2002 22:07:15 -0500

This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book. These pancakes are often eaten just with brown sugar or maple syrup. Prep, cooking times** and servings were not given for this recipe, they are my estimates. ** Cooking time is approx for cooking all the batter! -- posted by Dee514

Dutch Chocolate Butter

Wed, 20 Nov 2002 20:01:41 -0500

Dutch Chocolate Butter has many delicious uses! It's great on toast. Spoon it warmed over ice cream for a taste treat! Use it as a filling for cakes, or spread over brownies for a glaze! You can even spread a layer of Dutch Chocolate Butter between two cookies! Use your imagination and let your creativity be your guide! -- posted by SilentCricket

Ganache, Soft Filling for Chocolates Etc...

Wed, 21 Jan 2004 20:00:08 -0500

For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms. -- posted by kiwidutch

Oma's Chocolate Pudding

Mon, 26 Sep 2005 19:42:00 -0400

This is my Mom's recipe. She created it many years ago and it is still a favourite to this day. We eat it while it is still warm. This is the only way I will eat pudding now. My sons just go nuts for this! Custard powder may be in the British import section or in with the pudding mixes and such in the grocery store. -- posted by Saturn

Dutch Chocolate Butter (Chocoladeboter)

Mon, 10 Oct 2005 19:07:26 -0400

That's right... Chocolate Butter! Excellent on bread, muffins, scones - anything you would normally spread butter on. While not exactly healthy I can't help but love this on toast with peanut butter. -- posted by - Carla -

Holland Bols Blue White Chocolate Pudding Bundt Cake

Mon, 10 Jul 2006 22:47:44 -0400

I purchased some Bols Blue, a liquor with citrus in it made in Holland. Using this in baked goods is done so everyone can eat. I folded half of the white chocolate pudding in the batter and of course it is blue. This liquor is also good with Sprite soft drink. I wanted something special for our anniversary. It is a rich dessert. I just made this cake again but refrigerated it overnight and it makes a big difference in the flavor, moist & flavor seems to be more intense. -- posted by Montana Heart Song

Hollandsche Pudding - Holland Pudding

Sat, 09 Jun 2007 23:03:30 -0400

A from-scratch chocolate pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53