1. Cherry Chocolate Baked Fauxlaska
Ingredients:
- ¾ cups cherry jam or preserves (homemade or your preferred brand).
- 4 large scoops chocolate ice cream (your preferred brand).
- 3 egg whites.
- 6 tbsp caster sugar.
Directions:
Set your broiler to heat. Between 4 custard cups or large ramekins, divide cherry preserves and top with a scoop of ice cream apiece. Set aside in freezer.
Beat egg whites in a stand mixer, with electric beater, or briskly by hand until soft and peaky; add caster sugar and continue beating until peaks become stiff and shiny.
Spoon dollops of egg whites on top ice cream, place under broiler for about 90 seconds, until golden brown. Serve immediately.
2. Cocoa-Graham Snackwiches
Ingredients:
- 4 Graham cracker sheets.
- 6 tbsp chocolate frosting or Nutella (homemade or your preferred brand).
Directions:
Halve each Graham cracker sheet along the crosswise sea. Spread one half of each cracker with 1½ tablespoon of frosting.
Top with other half.
Enjoy immediately or in a sack lunch.
3. Chocolate-Banana Freeze
Ingredients:
- 2 bananas (fully yellow, but not overripe).
- ¾ cup dark or semisweet chocolate (chopped or chips).
- 2 tbsp canola or vegetable oil.
Directions:
Line a flat baking dish with parchment or foil; set aside. Halve bananas and firmly insert a popsicle stick or the tines of a plastic fork into the cut end of each half. Arrange on baking sheet and place in freezer for 10-15 minutes.
Place chocolate bits in a microwave-safe dish, drizzle with oil, and microwave until smooth, stopping to to stir every 20 seconds.
Coat each banana half in melted chocolate and return to freezer until chocolate hardens and serve.
4. Chocolate Crunchies
Ingredients:
- ⅔ cup chocolate chips or chunks.
- 1 tbsp honey.
- ¼ cup butter.
- 1/3 cup cornflakes.
Directions:
Arrange paper liners in the wells of a mini muffin tin. Place chocolate bits in a microwave-safe bowl with honey and butter. Microwave until smooth, stopping every 15-20 seconds to stir briskly.
Bit by bit, add cornflakes to melted chocolate mixture and stir to coat. Transfer into mini muffin tins, let cool in refrigerator for 10-15 minutes.
5. Chocolate Dipped Potato Chips
Ingredients:
1 lb chocolate (chips or chopped to bits).
8 cups potatoes (ridged, thick-cut).
Directions:
Line baking sheets with waxed paper. Use a double boiler to melt ¾ of the chocolate, stirring regularly until just thoroughly melted, taking care not to scorch.
Remove melted chocolate from heat and whisk in remaining chocolate until melted.
Use tongs to dip potato chips one by one into melted chocolate; transfer in a single layer onto prepared baking sheets. Let set until chocolate hardens or place in fridge 5-10 minutes before enjoying.
6. Chocolate Pudding Pie
Ingredients:
- 1 prepared chocolate Graham cracker crust.
- 1 package instant chocolate pudding (your preferred brand and flavor).
- ¾ cup semi-sweet mini chocolate chips.
- ¾ cup milk.
- 2 cups prepared whipped cream.
Directions:
Scatter chocolate chips evenly in the bottom of prepared crust. Whip pudding mix and milk until it begins to set, pour into crust and spread even.
Chill in refrigerator 15 minutes.
Top with whipped cream, slice, and serve.
7. Chocolate Silk Whip
Ingredients:
- 1 cup semi-sweet chocolate chips.
- ½ cup milk (whole).
- 3 egg whites.
- 3 tbsp sugar.
Directions:
Whisk together milk and sugar in a saucepan over medium setting until hot but not boiling. Place chocolate in a food processor or blender and pulse until chopped into finer bits.
Pour milk mixture over chocolate bits while running processor or blender and high speed.
Add egg whites while continuing to whip; continue whipping for 90 seconds.
Pour into 3-4 dessert dishes, cover, and place in refrigerator to chill.
8. Chocolate Toffee Chunks
Ingredients:
- 4 cups semi-sweet chocolate chips.
- 2 sticks butter (unsalted).
- 2 cups light brown sugar (packed).
- 1 cup walnuts (roughly chopped).
Directions:
Lightly grease a rimmed baking sheet and set aside. Melt together butter and brown sugar in a medium saucepan, whisking occasionally until boiling; lower heat and let simmer for 8-10 minutes, stirring vigilantly.
Remove saucepan from heat, stir in chopped walnuts, and immediately pour mixture onto prepared baking sheet; set aside.
Place chocolate in a microwave safe bowl; heat at half strength in 20 second intervals, stirring between each interval, until smooth and melted. Pour over toffee layer and smooth. Let set until hard, break into pieces, and enjoy.
9. Chocolate Whipped Cream
Ingredients:
- ¼ cup cocoa (unsweetened).
- ½ cup powdered sugar.
- 4½ cups heavy whipping cream (chilled).
Directions:
In a small bowl, sift together cocoa and sugar.
Chill a metal bowl and metal whisk in freezer. Pour cream into chilled bowl and whisk briskly until it begins to thicken. Add sifted cocoa and sugar mixture and continue whisking until completely set. Serve immediately.
10. Chunky Chocolate Bark
Ingredients:
- 1 bag chocolate chips (milk, semi-sweet, dark, white – your preference).
- Assorted toppings: chopped nuts, dried fruit, toasted seeds, cereal, candied ginger.
Directions:
Chill a rimmed baking sheet in the freezer, lined with parchment.
Melt chocolate in a double boiler (or in a microwave, stopping every 20 seconds to stir until smooth). Remove baking sheet from freezer, pour on warm chocolate, spread evenly, sprinkle with chosen toppings, and return to freezer for 15-20 minutes.
Break set chocolate bar into large pieces and enjoy.
11. Cinnamon-Spiced Hot Cocoa
Ingredients:
- 2½ cups milk.
- 3 tbsp baking cocoa.
- 4 tbsp sugar.
- ½ tsp vanilla extract.
- ¼ tsp cinnamon.
Directions:
Whisk together cocoa, sugar, and cinnamon in a small saucepan.
Slowly stir milk into cocoa mixture over medium heat. Bring to temperature without boiling
Remove saucepan from heat, add vanilla, and whisk until frothy.
Pour into mugs and serve immediately.
12. Cocoa- Amaretto Crepes
Ingredients:
- 1½ cups flour (all-purpose).
- ½ cup sugar.
- ¼ cup baking cocoa.
- 1½ cups milk (whole).
- 3 eggs.
- 3 tbsp water.
- 2 tsp vanilla extract.
- Pinch salt.
- 1 cup cream cheese (room temperature).
- ½ cup sour cream.
- ⅓ cup amaretto.
- 1 cup whipped topping (room temperature).
Directions:
In a medium mixing bowl, whisk together flour, ¼ cup sugar, cocoa, milk, eggs, water, 1½ tsp vanilla, and salt. Set in refrigerator while you prepare filling.
In a separate medium bowl, beat together cream cheese and remaining sugar until fluffy Add sour cream and remaining vanilla, continuing to beat. Fold amaretto and whipped topping into mixture. Cover and place in refrigerator to chill for 30 minutes.
Lightly grease a medium, non-stick skillet and heat over medium. Pour 2-3 tablespoons of batter into center of skillet, immediately tilting and swirling the pan to spread batter in a thin pancake. When batter appears dry on top (about 45 seconds-1 minute), gently flip and cook an additional 15-20 minutes. Transfer to a warm, covered plate. Repeat with remaining batter.
Run ¼ cup of filling down the middle of each crepe, roll, plate, and serve.
13. Cocoa Rice Pudding
Ingredients:
- 1 cup instant rice.
- 4 cups milk (whole).
- 1 package instant chocolate pudding.
- ¼ tsp cinnamon.
- 1 egg (beaten).
Directions:
Bring all ingredients to a boil in a medium saucepan. Remove from heat to cool 5-10 minutes, transfer to dessert bowls, and place in refrigerator to chill completely before serving.
14. CocoaNut Candies
Ingredients:
- 2 lbs powdered sugar.
- 2 sticks butter (room temperature).
- 1 cup coconut flakes.
- 1 cup walnuts or pecans (chopped).
- 6 tbsp cream.
- 2¼ cups chocolate chips.
- 3 ounces paraffin cake.
Directions:
Line a baking sheet with parchment. Use electric beaters or stand mixer to beat together powdered sugar, butter, coconut, chopped nuts, and cream. Form 2 tablespoon scoops of mixture into balls, place on prepared baking sheet, and chill.
While balls chill, melt together chocolate and paraffin in a medium saucepan, stirring frequently.
Dip prepared balls in chocolate and return to parchment; return dipped balls to refrigerator and let chill until set.
15. Flourless Chocolate Torte
Ingredients:
- 2 cups baking chocolate (semi-sweet).
- 2 sticks butter (unsalted).
- 8 eggs.
- 1/8 tsp salt.
- 1½ cups sugar.
Directions:
Set your oven to heat to 350°F. Lightly grease a 10” Springform pan and set aside.
In a small saucepan, over low heat, melt together chocolate and butter. Remove from heat and blend in salt. Set aside to cool.
Separate eggs, placing whites in a large bowl and yolks in a separate medium mixing bowl.
Beat egg whites until stiff and peaky.
Add sugar to the egg yolk and beat thoroughly until mixture is thick, smooth, and pale yellow.
Fold ⅓ of the chocolate mixture into the sugar and yolk mixture. Transfer ⅓ of the beaten egg whites into the yolk and chocolate mixture and gently fold together.
Fold remaining chocolate mixture into batter then gently fold in remaining egg whites.
Pour batter into prepared pan and bake on middle rack for 30 minutes. Edges will be set, but the center will still be gelatinous when hot.
Cool to room temperature, then cover and refrigerate overnight, at least 8 hours.
16. Fudgy Brownies
Ingredients:
- 1 cup flour (all-purpose).
- ½ cup baking chocolate.
- 1½ sticks butter.
- 2 cups sugar.
- 3 eggs (beaten).
- 1½ tsp vanilla.
- 1 cup chocolate chips.
Directions:
Set your oven to heat to 350°F. Line a 9×13” baking dish with foil and set aside.
In a microwave-safe bowl, melt together baking chocolate and butter, stopping every 20 seconds to stir, until mixture is smooth. Add sugar to mixture and beat until thoroughly combined. Add eggs and combine in the same way. Stir in flour, vanilla, and chocolate chips.
Spread better in prepared baking dish, bake 30-35 minutes, let cook 20 minutes, slice, and serve.
17. Grilled Chocowich
Ingredients:
- 8 slices whole wheat sandwich bread.
- ¼ cup evaporated milk (nonfat).
- 3 ounces bittersweet chocolate (finely chopped).
- 1½ ounces semisweet chocolate chips.
- 1½ tbsp butter (room temperature).
Directions:
In a small saucepan, heat evaporated milk just to boiling; remove from heat, add bittersweet chocolate, and whisk until melted and smooth.
While chocolate mixture cools slightly, butter one side of each bread slice. On un-buttered side of 4 slices, spread chocolate mixture evenly. Sprinkle with chocolate chips. Top with remaining bread slices, buttered side up.
Place a large, nonstick skillet over medium heat. Toast both sides of each sandwich until golden and chocolate chips are just melted. Serve immediately.
18. Hot Fudge Sauce
Ingredients:
- 1¾ cup sugar.
- 1 cup light brown sugar (packed).
- 1 cup cocoa powder (unsweetened).
- 4 tbsp flour.
- ⅔ cup butter (unsalted, room temperature).
- 1½ cups water.
- ½ tsp salt.
- ½ tsp vanilla extract.
Directions:
In a medium saucepan, whisk together sugar, brown sugar, cocoa, flour, and salt. Pour in water, add butter, and slowly bring to a boil. Boil mixture for 10 minutes, taking care to stir occasionally. Remove from stovetop, stir in vanilla, and serve over ice cream or as a dip for fruit or pretzels.
19. Indoor S’mores
Ingredients:
- 4 Graham cracker squares.
- 4 marshmallows.
- 2 tbsp chocolate chips.
Directions:
Placing an oven rack at the top, preheat your broiler. Arrange Graham crackers on a baking sheet, top each with 1 marshmallow, and broil 1-1½ minutes with the oven door ajar; watch marshmallows carefully and remove as soon as they turn golden brown.
In a small, microwave-safe bowl, microwave chocolate chips. Pause microwave every 7-10 seconds to stir until chips are melted smooth.
Drizzle melted chocolate over toasted marshmallow and serve.
20. Miracle Mousse
Ingredients:
- ½ cup 70% dark chocolate solids (chopped).
- 1¼ cup heavy cream.
- ¼ cup caster sugar.
- 1 egg white.
Directions:
Heat half of the cream just to boiling in a medium saucepan; turn off stovetop and whisk in chocolate pieces until completely melted and smooth.
Transfer mixture to a metal or glass bowl set in ice; add remaining cream and use electric beaters to beat mixture until soft peaks form. Remove bowl from ice and set aside.
In a separate bowl, beat egg white until stiff and peaky; slowly add sugar, beating until peaks are stiff and shiny.
Fold egg mixture gently into chocolate mixture, dollop into chilled dessert cups, and serve.