SacoFoods

Chocolate Chunks

Chocolate Mousse Cookie Cups

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Chocolate Mousse Cookie Cups
Cook time: 
Total time: 
Serves: 12 mousse cups
 
Ingredients
  • Chocolate Cookie Cups
  • ½ cup brown sugar
  • ½ cup light corn syrup
  • ¼ cup butter or margarine
  • ⅔ cup SACO Chocolate CHUNKS
  • 1 cup all-purpose flour
  • 1 cup nuts, finely chopped
  • Chocolate Mousse
  • 4 egg yolks
  • 2 cups milk
  • ¼ cup granulated sugar
  • ¼ tsp salt
  • 1 envelope unflavored gelatin
  • ⅔ cup SACO Chocolate CHUNKS
  • 6 Tbsp SACO Premium Cocoa
  • 2 Tbsp butter or margarine
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream
Instructions
  1. Chocolate Cookie Cups
  2. Preheat oven to 300°F.
  3. Line one or two cookie sheets with aluminum foil.
  4. In medium saucepan combine sugar, corn syrup and butter.
  5. Over medium heat bring mixture to a boil, stirring constantly.
  6. Remove from heat and stir in CHUNKS until fully melted and smooth.
  7. Gradually stir in flour and nuts.
  8. Drop by the tablespoonful, 4 inches apart, onto prepared cookie sheet(s).
  9. Bake 13 minutes.
  10. Let stand a few minutes then, using the base of a glass or plastic cup, form the cookie around the outside bottom, so that you have a “cup” to place the mousse into.
  11. Cool completely, until molded “cup” is firm.
  12. Remove from base of glass/cup and fill center with Chocolate Mousse.
  13. Serve.
  14. Chocolate Mousse
  15. In medium saucepan beat together egg yolks, milk, sugar and salt until well-blended.
  16. Evenly sprinkle gelatin over mixture.
  17. Let stand 1 minute.
  18. Stir in CHUNKS, cocoa and butter.
  19. Cook over low heat about 15 minutes, or until smooth.
  20. Stir in vanilla and beat until well-blended.
  21. Remove from heat.
  22. Cover and refrigerate 1½ hours.
  23. In large glass or metal mixing bowl, beat cream until stiff peaks form.
  24. Fold into cooled chocolate mixture.
  25. Cover and refrigerate an additional 4 hours.
Nutrition Information
Calories: 475 Fat: 31g Saturated fat: 15g Trans fat: 0g Carbohydrates: 50g Sugar: 27g Sodium: 161mg Fiber: 3g Protein: 7g Cholesterol: 123mg

 

Chocolate Mint Cookies

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Chocolate Mint Cookies
Cook time: 
Total time: 
Serves: 2.5 dozen cookies
 
Ingredients
  • ½ cup butter
  • ¼ cup SACO Chocolate CHUNKS
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • ¼ cup water
  • 1 tsp peppermint extract
  • 1¾ cups flour
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350°F.
  2. In a small saucepan, melt butter and Saco Chocolate Chunks.
  3. In a mixing bowl, beat sugars and egg; add water and peppermint extract.
  4. Beat in chocolate mixture.
  5. Combine flour, Saco Cultured Buttermilk Blend, baking powder, baking soda and salt; gradually add to sugar mixture.
  6. Let stand 15 minutes for dough to become firmer.
  7. Drop by tablespoons onto ungreased cookie sheets.
  8. Bake 8 to 10 minutes.

 

Chocolate Fudge Sauce

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Chocolate Fudge Sauce
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 12 oz SACO Chocolate CHUNKS
  • ½ cup granulated sugar
  • 12 oz evaporated milk
  • 1 Tbsp vanilla extract
Instructions
  1. In large microwaveable bowl combine the CHUNKS, sugar and evaporated milk.
  2. Microwave on high for six, one-minute intervals, stirring after each interval, then for four, 30-second intervals, stirring after each interval (total of 8 minutes).
  3. Mixture will become thick and bubbly.
  4. Add vanilla, stirring well to combine.
  5. Refrigerate mixture until ready to use.
  6. When ready to use, spoon out desired amount and place in glass bowl or cup.
  7. Microwave for 35 to 45 seconds on high, or until fully warmed.
Nutrition Information
Calories: 318 Fat: 16g Saturated fat: 10g Trans fat: 0g Carbohydrates: 44g Sugar: 36g Sodium: 55mg Fiber: 2g Protein: 5g Cholesterol: 14mg

 

Chocolate Chunk-Orange Cookies

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Chocolate Chunk-Orange Cookies
Cook time: 
Total time: 
Serves: 4 dozen cookies
 
Ingredients
  • 1 cup butter or margarine, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tsp orange extract
  • 2 tsp orange zest
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 cup nuts, chopped
  • 1 pkg SACO Chocolate CHUNKS
  • 1 oz orange bark, melted
Instructions
  1. Preheat oven to 350°F.
  2. In large mixing bowl cream together butter and sugars until smooth.
  3. Beat in vanilla, eggs, orange flavoring and orange zest until well-blended.
  4. In medium mixing bowl combine flour, baking powder, baking soda and salt, mixing well.
  5. Add to butter mixture and stir until completely blended.
  6. Fold in nuts and 1¾ cups CHUNKS.
  7. Drop by teaspoonfuls onto greased cookie sheet.
  8. Bake 10 to 12 minutes.
  9. Melt remaining CHUNKS.
  10. When cookies are cool, drizzle with melted CHUNKS and melted orange bark.
Nutrition Information
Calories: 140 Fat: 8g Saturated fat: 4g Trans fat: 0g Carbohydrates: 18g Sugar: 13g Sodium: 115mg Fiber: 1g Protein: 1g Cholesterol: 10mg

 

Chocolate Chunk Whole Wheat Cookies

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Chocolate Chunk Whole Wheat Cookies
Cook time: 
Total time: 
Serves: 4 dozen cookies
 
Ingredients
  • 2½ cups whole wheat flour
  • ¼ cup all-purpose flour
  • ⅓ cup SACO Cultured Buttermilk Blend
  • ½ tsp baking soda
  • 1 cup butter or margarine, softened
  • 1 tsp vanilla extract
  • 1½ cups dark brown sugar
  • 3 eggs
  • 1 cup walnuts or pecans, chopped
  • 1 pkg SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 375°F.
  2. Grease cookie sheet.
  3. In medium mixing bowl stir together flours, Buttermilk Blend and baking soda.
  4. Set aside.
  5. In large mixing bowl beat together butter, vanilla, brown sugar and eggs until well-blended and lighter in color.
  6. Gradually beat in the flour mixture on low speed, just until blended.
  7. Stir in nuts and CHUNKS.
  8. Drop rounded teaspoonfuls on prepared cookie sheet, spacing about 1½ inches apart.
  9. Bake 10 to 12 minutes.
Nutrition Information
Calories: 137 Fat: 8g Saturated fat: 4g Trans fat: 0g Carbohydrates: 17g Sugar: 11g Sodium: 51mg Fiber: 1g Protein: 2g Cholesterol: 11mg

 

Chocolate Chunk Caramel Pecan Tart

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Chocolate Chunk Caramel Pecan Tart
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • ¾ cup butter or margarine, softened
  • ⅓ cup powdered sugar
  • 1 large egg yolk
  • 1½ cups all-purpose flour
  • 1 Tbsp heavy cream
  • 12 oz caramel ice cream topping
  • 1 pkg SACO Chocolate CHUNKS
  • 1 cup pecan pieces
Instructions
  1. In large mixing bowl combine butter and powdered sugar.
  2. Beat until sugar is no longer visible.
  3. Scrape down sides of bowl.
  4. Add the egg yolk and beat until well-blended.
  5. Add half the flour and beat until dough becomes crumbly.
  6. Add remaining flour and then the cream.
  7. Beat until dough comes together.
  8. Shape dough into a disk and wrap well in plastic.
  9. Refrigerate until firm.
  10. Roll out dough and fit into a 10-inch tart pan.
  11. Freeze unbaked shell for 30 minutes.
  12. Partially bake shell at 375°F for 10 to 12 minutes, or until light golden brown.
  13. Next, assemble tart by pouring caramel over baked crust, then sprinkle with CHUNKS and pecans.  Return to oven and bake an additional 10 to 15 minutes, until filling is bubbling around the edges.  Serve warm or cooled.
Nutrition Information
Calories: 623 Fat: 27g Saturated fat: 13g Trans fat: 0g Carbohydrates: 96g Sugar: 47g Sodium: 380mg Fiber: 3g Protein: 4g Cholesterol: 50mg

 

Chocolate Chunk Cappuccino Muffins

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Chocolate Chunk Cappuccino Muffins
Cook time: 
Total time: 
Serves: 6 jumbo muffins
 
Ingredients
  • 2 cups flour
  • ¾ cup sugar
  • 2½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup milk
  • 2 Tbsp instant cappuccino coffee
  • ½ cup butter, melted
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1 cup SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 375°F.
  2. In a bowl, combine flour, sugar, baking powder, cinnamon and salt.
  3. In another bowl, stir milk and cappuccino granules until coffee is dissolved.
  4. Add butter, egg and vanilla; mix well.
  5. Stir into dry ingredients just until moistened.
  6. Fold in Saco Chocolate Chunks.
  7. Fill six paper-lined jumbo muffin cups ⅔ full.
  8. Bake for 25-30 minutes.
  9. Cool 5 minutes before removing from pans to wire racks.

 

Chocolate Chunk Brownies

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Chocolate Chunk Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • 1 cup unsalted butter or margarine
  • 1 cup SACO Premium Cocoa, divided
  • 3½ Tbsp vegetable oil
  • 1½ cups all-purpose flour
  • ½ tsp baking powder
  • ¾ tsp salt
  • 4 eggs
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 1 cup SACO Chocolate CHUNKS
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 13 x 9 inch pan.
  3. Melt butter, ¾ cup cocoa and oil together in double boiler or in microwave; set aside.
  4. In medium mixing bowl sift together ¼ cup cocoa, flour, baking powder and salt; set aside.
  5. In large mixing bowl beat eggs, on medium speed, for 1 minute.
  6. Gradually add the sugar to the eggs, beating to combine.
  7. Stir in vanilla and the room-temperature cocoa-butter mixture, just until combined.
  8. Stir in dry ingredients until well-blended and pour batter into prepared pan.
  9. Sprinkle CHUNKS over batter evenly.
  10. Bake 30 to 35 minutes, or until center is set.
  11. Cool before cutting.
  12. Extra brownies freeze well.
Nutrition Information
Calories: 167 Fat: 9g Saturated fat: 5g Trans fat: 0g Carbohydrates: 22g Sugar: 15g Sodium: 111mg Fiber: 1g Protein: 2g Cholesterol: 15mg

 

Chocolate Caramel Brownies

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Chocolate Caramel Brownies
Cook time: 
Total time: 
Serves: 2 dozen
 
Ingredients
  • 2 cups sugar
  • ¾ cup SACO Premium Cocoa
  • 1 cup vegetable oil
  • 4 cups eggs
  • ½ cup milk
  • 1½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup SACO Chocolate CHUNKS
  • 1 cup pecans, chopped and divided
  • 14 oz caramels
  • 14 oz sweetened condensed milk
Instructions
  1. Preheat oven to 350°F.
  2. In a mixing bowl, combine the sugar, cocoa, oil, eggs and milk.
  3. Combine the flour, salt and baking powder; add the egg mixture and mix until combined.
  4. Fold in chocolate chunks and ½ cup pecans.
  5. Spoon ⅔ of the batter into a greased 13 x 9 baking pan.
  6. Bake for 12 minutes.
  7. Meanwhile, in a saucepan, heat the caramels and condensed milk over low heat until caramels are melted.
  8. Pour over baked brownie layer.
  9. Sprinkle with remaining pecans.
  10. Drop remaining batter by teaspoonfuls over caramel layer.
  11. Carefully swirl brownie batter with a knife.
  12. Bake 35-40 minutes longer or until toothpick inserted near the center comes out with moist crumbs.  Cool on wire rack
Nutrition Information
Calories: 392 Fat: 19g Saturated fat: 5g Trans fat: 0g Carbohydrates: 54g Sugar: 44g Sodium: 200mg Fiber: 2g Protein: 6g Cholesterol: 40mg

 

Chocolate Bread Pudding with Caramel Sauce

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Chocolate Bread Pudding with Caramel Sauce
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Bread
  • 4½ cups day-old French bread, cubed
  • 3 cups milk, scalded
  • ¾ cup sugar
  • ⅓ cup SACO Premium Cocoa
  • ¼ tsp salt
  • ⅓ cup butter
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • ½ cup SACO Chocolate CHUNKS
  • Caramel Sauce
  • 2 egg yolks, beaten
  • ½ cup brown sugar, firmly packed
  • ½ cup sugar
  • ½ cup water
  • 1 tsp vanilla extract
  • ¼ cup butter
Instructions
  1. Bread
  2. Preheat oven to 350°F.
  3. Spray a 2 qt. casserole dish with nonstick cooking spray.
  4. Place bread cubes in a large bow.
  5. In saucepan over medium heat, scald milk.
  6. In a separate bowl place sugar, Saco Premium Baking Cocoa, salt and butter.
  7. Add hot scalded milk to sugar/cocoa and mix until butter is melted and sugar and cocoa are dissolved.
  8. Add beaten eggs, then vanilla extract.
  9. Pour milk mixture into bread cubes and mix together gently.
  10. Don’t mix too much or you will have mush!
  11. Spoon ½ of the mix into casserole dish, layer with the chocolate chunks, cover with remaining bread mixture.
  12. Place casserole dish into large baking pan with high sides.
  13. Pour enough water in baking pan to come up about ⅓ of the way up the side of the casserole dish, creating a water bath.
  14. Bake for 45-50 minutes.
  15. Serve warm with Caramel Sauce and top with white chocolate shavings.
  16. Caramel Sauce
  17. In a saucepan, but without any heat mix the first five ingredients together with a wire whisk.
  18. Add butter and place over medium heat.
  19. Stirring constantly, bring to a boil and allow to boil for one minute.
  20. Serve warm or store in refrigerator.
Nutrition Information
Calories: 572 Fat: 22g Saturated fat: 12g Trans fat: 0g Carbohydrates: 86g Sugar: 52g Sodium: 564mg Fiber: 3g Protein: 13g Cholesterol: 161mg