Recipezaar: Swiss,Chocolate recipes

Swiss Chocolate Squares & Icing

Sun, 29 Aug 1999 15:27:00 -0400

Here is a recipe from my grandmothers cookbook (1930's). -- posted by Irene Wilcox

Sweetened Condensed Caramel Chocolate Fondue

Tue, 02 Jul 2002 20:39:51 -0400

Great, no-fail, sweet fondue recipe! 8) -- posted by Ocean~Ivy

Chocolate Fondue

Mon, 04 Nov 2002 23:02:58 -0500

-- posted by Mimi Bobeck

Toblerone Mousse Fondues with Meringues and Fruit

Mon, 04 Nov 2002 23:03:34 -0500

-- posted by Mimi Bobeck

Toblerone Dark Chocolate Honey-Almond Fondue

Mon, 04 Nov 2002 23:03:39 -0500

. -- posted by Mimi Bobeck

Chocolate Fondant

Wed, 26 Feb 2003 20:05:10 -0500

. -- posted by Mimi Bobeck

Chocolate Mousse With Raspberry Puree

Wed, 05 Mar 2003 20:04:38 -0500

. -- posted by Mimi Bobeck

Chocolate Almond Crisps

Wed, 29 Oct 2003 20:03:16 -0500

This is a traditional Christmas favourite in our household. I make them in conjunction with Eggnog Shorties, which use up the egg yolks and also provide an excellent contrast in flavour and texture. These are not the most beautiful of cookies; they tend to come out mottled by the icing sugar used to roll them out, and to puff somewhat unevenly. So, just close your eyes as you munch. Mmmmmm..... -- posted by Jenny Sanders

Toblerone Muffins

Mon, 10 Jan 2005 20:01:16 -0500

I got a lot of compliments for these muffins from family and friends. i hope you will like them too... -- posted by Swiss Miss

Chocolate Pecan Toffee

Thu, 27 Jan 2005 20:03:29 -0500

This is a great recipe, and it melts in your mouth. Whenever I make this, it is gone in two days, or sooner! -- posted by banad

Chocolate Cheese Fondue

Thu, 10 Feb 2005 19:57:31 -0500

Simple dessert for dinner party or romantic dinner. -- posted by littleturtle

Toblerone Chocolate Frosting

Wed, 20 Apr 2005 19:29:15 -0400

Rich, gooey, chocolate frosting made with melted Toblerone bars. What more is there to say??? Use 3.52 ounce bars. -- posted by mandabears

Chocolate-Spice Cookies (Basler Brunsli)

Sat, 20 Aug 2005 13:35:19 -0400

I love a spicy cookie! -- posted by Saturn

Baker's Fabulously Flawless Fudge

Mon, 17 Oct 2005 16:32:05 -0400

This is from a REALLY old edition of Reader's Digest. I request this for my birthday instead of a cake. I think it is divine. Very rich though, beware! I usually omit the nuts and it still turns out just fine. (Cook time is chill time) -- posted by Saturn

Chocolate Fondue

Mon, 08 May 2006 19:45:43 -0400

. -- posted by Mimi Bobeck

Rhabarbertorte Dorothe (Rhubarb Cake Dorothe)

Mon, 29 May 2006 21:00:12 -0400

This delicious cake recipe appeared in the most famous Swiss cooking magazine (Betty Bossy Zeitung) in 1988. It has recently also appeared in a special edition cook book on dishes that made history. I've known this cake for many years already and the recipe must be used in many Swiss households, as otherwise it wouldn't appear in the cookbook mentioned. Rhubarb is very popular here and nearly everybody who owns a house grows rhubarb in the garden. There are many rhubarb recipes, but this one is special because the sour rhubarb in the dough is combined with the sweet chocolate glaze. A marriage made in heaven! -- posted by tigerduck

Easiest Chocolate Truffles

Mon, 29 May 2006 21:59:19 -0400

Not an "authentic" Swiss truffle in that it lacks fresh cream, but a very easy and inexpensive treat that even small children would enjoy making with adult supervision. Plan for four hours refrigeration time. Recipe adapted from Extending The Table: A World Community Cookbook (1991) and submitted for Zaar World Tour II. -- posted by Deb's Recipes

Chocolate Fondue a La Chalet Suisse

Tue, 30 May 2006 18:08:56 -0400

I am posting this for the ZWT 2006. I have not made this and it is compliments of fooddownunder.com -- posted by Creation in Hope

Lavender Fudge

Thu, 15 Jun 2006 21:11:55 -0400

Chocolate is soothing then you add lavender and you're in Heaven. -- posted by ~Rita~

Chocolate Swiss Roll

Thu, 15 Jun 2006 22:52:58 -0400

I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! I sometimes add fresh strawberries to the whipped cream for a nice change. -- posted by *Marli*

Tiroler Cake

Wed, 13 Sep 2006 17:41:09 -0400

This is my cousin's recipe. A 'cake' in Swiss is traditionally one made in a loaf pan. This is a good coffee cake. -- posted by Chickee

Basler Brunsli

Sun, 24 Dec 2006 17:31:25 -0500

This is a Swiss cookie which is made at Christmas time. It is a lovely combination of chocolate and spice and has the added bonus of being both dairy and gluten-free, ideal for those who have dietary issues. Please note: Refrigeration and drying times are included in the cooking time. From Canadian Living Magazine. -- posted by Irmgard

Viennese Chocolate Cream Cake

Fri, 02 Mar 2007 22:36:15 -0500

This is a Show Stopper and Delish! It's amazing that 9 ingredients can make this! Lots of work but worth it. Can be prepared a couple day ahead. Be sure to use cake flour. -- posted by ~Rita~

No Bake Chocolate Pôts De Crème

Thu, 07 Jun 2007 23:02:58 -0400

These are not for the faint of heart but for the true chocophile. They are very rich! Serve with raspberry sauce and whipping cream, for an easy, elegant dessert. For the best flavor and texture, use high-quality chocolate. If substituting chocolate chips for the chocolate, be sure to use a high-quality brand, such as Ghirardelli bittersweet chips. Time does not include chilling before serving. -- posted by momaphet

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

Après-Ski Holiday Hot Chocolate With Brandy and Cream

Mon, 17 Dec 2007 01:57:22 -0500

This spiced cinnamon hot chocolate is liberally laced with brandy and topped with whipped cream, it is the type of hot chocolate I remember drinking après-ski in Germany and in the French Alps. It is the perfect drink to warm your tingling fingers and toes on a cold and frosty evening or morning. Great throughout the Holiday season, as well as Christmas, New Year and the winter months, OR for those "Why Not" days! This makes 4 generous tall mugs of hot chocolate. Please adjust the brandy to suit your taste - we find the amount listed here gives a lovely warm tingle, however you can leave the brandy out for drivers and those that don't drink alcohol - you will still have a delicious spiced and decadent drink! Do try to use a high quality and high cocoa solids chocolate - it makes all the difference to the taste! Salut ! -- posted by French Tart

Chocolate-Orange Pots De Crème

Tue, 30 Dec 2008 01:30:04 -0500

Very decadent dessert. Your guests will think they are in a 4-star restaurant in Paris. Use high quality chocolate and vanilla beans for the best result. Do not overbake the custards, they should remain soft with a thin surface skin. Garnish with candied orange peel. Bon Appetit, December 1998. -- posted by swissms

Italian-Style Chocolate Hazelnut Cheesecake

Mon, 26 Jan 2009 00:12:15 -0500

A very rich, dense cheesecake. From Gourmet magazine, April 2008. -- posted by swissms

Pound Cake Slices With Nutella and Fresh Strawberries

Tue, 14 Jul 2009 02:13:35 -0400

Super easy and quick dessert. -- posted by swissms

Brownie Alpine Biscotti

Sun, 20 Dec 2009 16:12:17 -0500

"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look. From Taste of Home 25 top favorites! A reviewer said she love them but makes them without the white chocolate because they store better. -- posted by Sharon123