9 Recipes For Chocolate Lovers
Chocolate Stuffed Strawberries
Here's what you need:
Strawberries
Semi-sweet chocolate
White chocolate
Sprinkles
Directions:
Remove the tops and scope out the inside of the strawberry. Fill with melted chocolate and place the top back on. Chill for 5 minutes. Dip the strawberries in white chocolate and add sprinkles immediately. Enjoy!
Cookie Dough Cheesecake
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INGREDIENTS
1 package pre-made cookie dough *optional* extra for topping
3 8-oz packages of cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1/2 tsp vanilla extract
3 eggs
PREPARATION
Preheat oven to 350°F/180°C. Press a package of pre-made cookie dough into a springform pan. In a bowl, mix the cream cheese and sugar until fluffy. Add sour cream and vanilla and mix. Add the eggs, one at a time, mixing thoroughly after each one. Pour into springform pan. *optional* drop half teaspoonfuls of cookie dough on top of the cheesecake batter. Bake for 1 hour, cool completely, then refrigerate overnight. Enjoy!
Chocolate Galaxy Bark
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INGREDIENTS
4 bags of dark chocolate
2 bags of white chocolate
Blue food gel
Purple food gel
Star sprinkles
PREPARATION
In one large bowl, melt the dark chocolate. Keep warm and set aside.
In two bowls, melt the white chocolate, one bag per bowl. Add blue food gel to one bowl and purple food gel to another until you get the desired color. Keep warm and set aside while you prepare your baking sheet.
Line the baking sheet, pour the dark chocolate, use a spatula to spread out to desired thickness. Pour the blue dyed chocolate over the dark chocolate, then the purple dyed chocolate. Use a knife or skewer and swirl the chocolate around until you get the desired look. Sprinkle with star sprinkles. Set chocolate for at least 2 hours. Break apart and enjoy!
Chocolate-Covered Cheesecake Bites
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Makes 30-40
INGREDIENTS
10 graham cracker sheets
¼ cup confectioner’s sugar
1 teaspoon Kosher salt
1 stick melted butter
16 ounces cream cheese, softened
1 cup confectioner’s sugar
1 teaspoon vanilla extract
3 cups chocolate chips, melted
PREPARATION
1. In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
2. In a large bowl, combine graham crackers, combine confectioner’s sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. Dump the graham cracker mixture into a 9x9 baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.
3. In a separate bowl, combine cream cheese, confectioner’s sugar, and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust. Freeze for one hour.
4. Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice 1-centimeter strips horizontally, then vertically, creating little cheesecake cubes.
5. In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth. Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes. Freeze for 15 minutes, then serve!
Cookies & Cream Puffs
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Servings: 15-20
INGREDIENTS
25 chocolate sandwich cookies
2 egg yolks
2 cups half & half
¼ cup granulated sugar
¼ cup cornstarch
1 cup water
8 tablespoons butter
½ cup flour
4 eggs
PREPARATION
1. Preheat oven to 425°F.
2. Using a knife, separate the cream from the cookies, and place them in two separate bowls.
3. Crush cookies in a blender or a food processor until fine. Set aside.
4. In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
5. Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth.
6. Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
7. In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat.
8. Add in the eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
9. On a baking sheet lined with parchment paper, pipe 1-inch mounds. Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry.
10. Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
11. Microwave the remaining cookie cream for 30 seconds, stirring until smooth.
12. Dip the top of each filled cream puff into the cookie cream, dripping off any excess.
13. Sprinkle any remaining cookies crumbs on top of each cream puff.
14. Serve!
Triple Chocolate Scones
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Servings: 8 scones
INGREDIENTS
2/3 cup heavy cream
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cups all purpose flour
1/4 cup Dutch-processed unsweetened cocoa powder
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
2/3 cup dark chocolate chips
For glaze (optional):
1/4 cup cocoa powder
1/2 cup powdered sugar
3 tablespoons milk
PREPARATION
1. Preheat the oven to 375F/190C and place rack in center of oven.
2. In a small bowl whisk together heavy cream, egg, and vanilla extract.
3. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.
4. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
5. Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7-inch round and cut into eight wedges. Place them on the baking sheet.
6. Bake for about 20 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack.
7. Drizzle with glaze (optional).
8. Enjoy!
Chocolate Raspberry Cups
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Yields: 30
INGREDIENTS
Raspberry Cream
1 cup of raspberries
1/3 cup of powdered sugar
1 tablespoon of lemon juice
1 cup of heavy cream
4 ounce of cream cheese
Chocolate Cups
1 cup of white chocolate chips
1/2 teaspoon of magenta food gel
mini cupcake liners
2 cups of dark chocolate chips
raspberries
mint leaves
PREPARATION
1. Blend together raspberries, powdered sugar and lemon juice until you have a smooth puree.
2. Strain the puree into a large mixing bowl. Discard the seeds.
3. Add the heavy cream and cream cheese. Mix until everything is evenly incorporated. Refrigerate until ready to use.
4. In a small mixing bowl, melt the white chocolate chips. Stir in the magenta food gel and pour into a small sealable plastic bag.
5. Lay out your mini cupcake liners on a wire rack. Take your plastic bag of magenta colored chocolate and snip one edge. Drizzle the chocolate over the mini cupcake liners, design to your preference. Set aside while you prepare the dark chocolate.
6. In a small mixing bowl, melt the dark chocolate. Pour a spoonful of dark chocolate into the mini cupcake liner. Rotate the cupcake liner so the dark chocolate coats everything, flip over so excess chocolate drips out. Repeat with remaining cupcake liners.
7. Set chocolate. Once hardened, peel off the cupcake liner. Fill each chocolate cup with the raspberry cream. Top with a fresh raspberry and garnish with some mint leaves.
8. Enjoy!
Chocolate Pretzel Poke Cake
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INGREDIENTS
1 box chocolate cake batter (prepared according to package instructions)
1 can condensed milk
1 can caramel
3 cups whipped cream
1 packet of pretzels
3 tablespoons of caramel topping
PREPARATION
1. Preheat oven to 400°F / 204°C
2. Prepare and bake chocolate cake according to package instructions.
3. Let cool 10 minutes before poking even holes throughout the cake with a chopstick or the end of a wooden spoon.
4. Distribute condensed milk over the entire cake, making sure it runs in the holes, followed by can of caramel.
5. Slather on cream, making sure to smooth it out on top. Refrigerate at least 4 hours, or overnight.
6. Slice cake into even rectangles and sprinkle chopped pretzels on top.
7. Serve with a drizzle of caramel topping.
Chocolate Hazelnut Soufflé
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Serves 2
INGREDIENTS
1/2 cup Nutella
2 eggs
1 tsp sugar
Unsalted butter
Cocoa powder
PREPARATION
1. Preheat the oven to 375˚F / 190˚C
2. Butter two Soufflé ramekins and sprinkle with cocoa powder, knocking out excess.
3. In a medium bowl, mix Nutella and 2 egg yolks.
4. In a separate medium bowl, whisk 2 egg whites until foam starts to form. Add sugar and continue mixing until they hold stiff peaks.
5. Fold 1/3 of the whites into the Nutella mixture until fully incorporated. Add the remaining whites to the mixture and fold gently, but thoroughly until the mixture is smooth.
6. Pour the mixture in the ramekins, clean the rims so the Soufflé rises evenly, and bake for 15 - 17 minutes.
7. Serve immediately.
