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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 Brownie Squares

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Chocolate Mint Brownie Squares
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Brownie
  • ½ cup butter or margarine
  • 5 Tbsp SACO Premium Cocoa
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup all-purpose flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 1 cup nuts, chopped (optional)
  • Mint Icing
  • 2 Tbsp butter or margarine
  • 1 Tbsp powdered sugar
  • 1 Tbsp evaporated milk or cream
  • ¾ tsp peppermint extract
  • 2 drops green food coloring
  • Cocoa Glaze
  • 2 Tbsp butter or margarine
  • ¼ cup SACO Premium Cocoa
  • 3 Tbsp water
  • 1¼ cups powdered sugar
  • ½ tsp vanilla extract
Instructions
  1. Brownie
  2. Preheat oven to 350°F.
  3. Grease one 9-inch square baking pan.
  4. In medium saucepan, over low heat, melt butter.
  5. Stir in cocoa and sugar until well-blended.
  6. Add eggs, one at a time, beating well after each addition.
  7. Add the flour, Buttermilk Blend, vanilla and salt. Stir well.
  8. Do not overbeat.
  9. Stir in chopped nuts.
  10. Pour brownie mixture into greased pan.
  11. Bake 30 to 35 minutes, or until wooden toothpick tests done.
  12. Cook on wire rack.
  13. Frost with Mint Icing, chill, frost with Cocoa Glaze, chill.
  14. Serve.
  15. Mint Icing
  16. Melt butter and whisk in cocoa.
  17. Beat in remaining ingredients until smooth and of spreading consistency.
  18. Cocoa Glaze
  19. Melt butter.
  20. Beat in remaining ingredients until smooth and of spreading consistency.

 

Chocolate Lovers Pizza

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Chocolate Lovers Pizza
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • Crust
  • 2 sticks butter
  • 2 cups sugar
  • ½ cup SACO Premium Cocoa
  • 4 eggs
  • 2 tsp vanilla
  • ½ cup sour cream
  • 1½ cups flour
  • ½ tsp salt
  • 1½ cups chocolate chips
  • Toppings
  • ½ jar Mrs. Richardson Chocolate Lovers Fudge ice cream topping
  • 5 Nestle Crunch Carmel candy bars
  • 3½ oz Bakers White Chocolate baking squares
Instructions
  1. Crust
  2. Preheat oven to 350°F.
  3. Grease 14-inch pizza pan.
  4. In saucepan melt butter, remove from heat, stir in sugar and cocoa.
  5. In mixing bowl, beat eggs with whisk, add vanilla.
  6. Add cocoa mixture to eggs.
  7. Mix well.
  8. Add sour cream.
  9. Mix. Stir in flour and salt, add chocolate chips.
  10. Spread evenly in pizza pan.
  11. Bake 15-17 minutes.
  12. Toppings
  13. Remove brownies from oven, spread ice cream topping on brownie (like putting pizza sauce on a pizza).
  14. The warm brownie will melt the topping so it will be easy to spread.
  15. Chop up candy bars.
  16. Sprinkle evenly over topping.
  17. Grate white chocolate squares.
  18. Sprinkle on (like cheese on a pizza).
  19. Turn off oven.
  20. Return to warm oven for 2 minutes to melt the white chocolate.
Nutrition Information
Calories: 512 Fat: 26g Saturated fat: 15g Trans fat: 0g Carbohydrates: 70mg Sugar: 51g Sodium: 267mg Fiber: 3g Protein: 6g Cholesterol: 84mg

 

Chocolate Fudge Pudding Cake

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Chocolate Fudge Pudding Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1¼ cups granulated sugar, divided
  • 8 Tbsp SACO Premium Cocoa, divided
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 Tbsp unsalted butter, melted
  • 1 egg
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup almonds, coarsely chopped
  • 6 Tbsp unsalted butter, melted
  • 1⅓ cups boiling water
Instructions
  1. Preheat oven to 350°F.
  2. Grease one 9-inch square pan.
  3. In small mixing bowl combine ½ cup sugar and 5 Tbsp cocoa.
  4. Sprinkle evenly over bottom of prepared pan and set aside.
  5. In large mixing bowl stir together flour, ¾ cup sugar, 3 Tbsp cocoa, baking powder and salt; set aside.
  6. In separate small mixing bowl combine 3 Tbsp butter, egg, milk and extracts.
  7. Add to dry ingredients, stirring to combine.
  8. Stir in almonds.
  9. In medium mixing bowl combine 6 Tbsp melted butter and boiling water; pour over cocoa mixture in pan, without stirring.
  10. Drop batter by tablespoonful into pan.  Bake 35 to 40 minutes.
  11. Cool 15 to 20 minutes.  Serve warm.
Nutrition Information
Calories: 174 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 24g Sugar: 16g Sodium: 110mg Fiber: 1g Protein: 2g Cholesterol: 19mg

 

Chocolate Dessert Crepes

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Chocolate Dessert Crepes
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 3 eggs
  • 1 cup water
  • 2 Tbsp butter or margarine, melted
  • ¼ cup SACO Cultured Buttermilk Blend
  • 3 Tbsp SACO Premium Cocoa
  • ½ tsp salt
  • 2 Tbsp granulated sugar
  • ¾ cup all-purpose flour Butter or margarine for browning Whipped cream or ice cream for Filling
Instructions
  1. Blender Method:  Combine all ingredients in blender.  Blend about 1 minute.  Scrape down sides of blender.  Blend one additional minute.  Scrape down sides of blender with rubber spatula, if necessary.  Blend until smooth, about 30 more seconds. Mixer, rotary beater, or whisk method:  In large mixing bowl combine eggs, water and butter.
  2. Beat until well-combined.
  3. Add Buttermilk Blend, cocoa, salt, sugar and flour.
  4. Beat until smooth.
  5. Refrigerate batter 1 hour. Heat one 6 or 8-inch fry pan or crepe pan.
  6. Add enough butter to coat pan lightly and evenly.
  7. Butter should not run when pan is tilted.
  8. Add 2 to 3 Tbsp of batter.
  9. Tip pan back and forth so that batter covers bottom.
  10. Cook until top of batter loses its shine and bubbles can be seen forming underneath.
  11. With tip of knife, loosen edges around crepe.
  12. Underside of crepe should be lightly browned.
  13. Invert crepe, browned side up, on paper toweling.
  14. Repeat process for each crepe, adding butter to pan as needed to prevent sticking.
  15. Fill with sweetened whipped cream, ice cream, or your favorite filling.
Nutrition Information
Calories: 69 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 10g Sugar: 3g Sodium: 137mg Fiber: 1g Protein: 3g Cholesterol: 7mg

 

Chocolate Cream Pie

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Chocolate Cream Pie
Serves: 8 servings
 
Ingredients
  • ¼ cup SACO Premium Cocoa
  • 3 Tbsp vegetable oil
  • 5 Tbsp granulated sugar
  • ⅓ cup milk
  • 3 oz cream cheese, softened
  • 8 oz whipped topping
  • 1 8" graham cracker or other coo
Instructions
  1. In small mixing bowl stir together cocoa and oil.
  2. Add sugar and milk and blend until smooth.
  3. Place the cream cheese in a large mixing bowl and gradually blend in the cocoa mixture until smooth.
  4. Fold the whipped topping into the cocoa mixture just until combined.
  5. Pour into prepared crust.
  6. Freeze until firm, about 4 hours.
  7. Garnish with chocolate curls, if desired.
  8. Store any leftover pie in freezer.
Nutrition Information
Calories: 308 Fat: 21g Saturated fat: 8g Trans fat: 0g Carbohydrates: 28g Sugar: 15g Sodium: 171mg Fiber: 1g Protein: 4g Cholesterol: 34mg

 

Chocolate Cream Bars

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Chocolate Cream Bars
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Crust and Topping
  • 2 cups flour
  • ¾ cup butter, softened
  • 1 cup brown sugar
  • 1 cup pecans, chopped
  • Filling
  • 2 8oz pkg cream cheese
  • 1½ cups sugar
  • ⅔ cup SACO Premium Cocoa
  • ½ cup milk
  • 2 eggs
  • 2 tsp vanilla
Instructions
  1. Crust and Topping
  2. Preheat oven to 350°F.
  3. Combine flour, butter, brown sugar and pecans.
  4. Mix until crumbly.
  5. Press ½ into an ungreased 13 x 9 pan.
  6. Bake for 10 minutes.
  7. Spread with filling, top with remaining topping and bake for 25 minutes.
  8. Filling
  9. Combine all ingredients and beat until smooth.
  10. Spread on warm crust.
  11. Sprinkle with remaining crust mixture.
Nutrition Information
Calories: 208 Fat: 12g Saturated fat: 6g Trans fat: 0g Carbohydrates: 24g Sugar: 17g Sodium: 81mg Fiber: 1g Protein: 3g Cholesterol: 38mg

 

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 Buttermilk Cake

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Chocolate Buttermilk Cake
Cook time: 
Total time: 
Serves: 32 servings
 
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup water
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup butter or margarine
  • ¼ cup SACO Premium Cocoa
  • 1 cup water
  • 1 tsp vanilla extract
  • Cocoa Butter Frosting
  • ⅓ cup butter or margarine
  • ⅓ cup SACO Premium Cocoa
  • 1½ tsp vanilla extract
  • 2 cups powdered sugar
  • 2 Tbsp milk (or more if necessary)
Instructions
  1. Cake
  2. Preheat oven to 350°F.
  3. Grease one 13 x 9 inch pan, or two 8 or 9-inch layer pans.
  4. In large mixing bowl combine flour, sugar, eggs, baking soda, salt, ½ cup water and Buttermilk Blend; set aside.
  5. In medium saucepan melt butter and stir in cocoa until well-blended.
  6. Add 1 cup water and vanilla extract to cocoa mixture and bring to a boil.
  7. Pour cocoa mixture into flour mixture and beat just until well-blended.
  8. Pour into prepared pan and bake 30 minutes, or until wooden toothpick tests done (25 to 30 minutes for layer pans.)
  9. Cool thoroughly and frost with Cocoa Butter Frosting.
  10. Cocoa Butter Frosting
  11. In medium saucepan melt butter over low heat (or melt butter in microwave in a one-quart container).
  12. Remove melted butter from heat, add cocoa, stir until-well blended.
  13. Add vanilla.
  14. Beat in powdered sugar and milk until smooth and of spreading consistency.
  15. Add additional milk if necessary.
  16. Makes enough to fill and frost two 8 or 9-inch layers, or one 13 x 9 inch cake.
Nutrition Information
Calories: 184 Fat: 8g Saturated fat: 5g Trans fat: 0g Carbohydrates: 27g Sugar: 20g Sodium: 173mg Fiber: 1g Protein: 2g Cholesterol: 32mg