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Dumplings with Chocolate and Coconut Flakes

Dumplings With Chocolate and Coconut Flakes

This is a twist on the Brazilian “Bolinhos de Chuva”, which are mainly coated with cinnamon. To make ours equally irresistible, flavor the dough with vanilla and lemon and coat the dumplings with milk cocoa and coconut flakes. Now, when you’re done preparing these, seriously ask yourself if you made enough of them.

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Ingredients Needed for Dumplings With Chocolate and Coconut Flakes

For the dough:

3 yolks
⅔ cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
⅓ cup water
1 teaspoon baking powder
salt
1½ cups of flour
2 tablespoons of melted butter

For the coating:

⅓ cup sugar
⅓ cup cocoa powder
⅓ cup milk
1 cup coconut flakes

How to Make Dumplings With Chocolate and Coconut Flakes

For the dough:
  1. Add the yolks and sugar to a bowl. Beat them until even using the hand mixer.
  2. Add the vanilla extract, lemon zest, and water. Mix more. Add the baking powder and salt in the process.
  3. Add the flour. Mix using your hands until you have a dough. Add the melted butter in the process. Cover with a towel and let it aside for 60 minutes.
For the coating:
  1. Add the sugar and cocoa powder to a bowl and start whisking. Gradually add the milk in the process. Keep whisking until smooth. Set aside.
  2. Start forming balls from the dough. We’ve ended up with 24 of them. Your numbers may vary depending on how big you made the balls.
  3. Fill a deep frying pan halfway with vegetable oil and heat it over medium-high heat. Deep-fry the balls for 4 – 5 minutes, in batches if you need to.
  4. Coat each ball with cocoa mixture and coconut flakes, helping yourself with 2 toothpicks. Serve them on a tray.
Chocolate Bundt Cake

Chocolate Bundt Cake

Bundt cake fans? Checked! Chocolate fans? Double-checked! If it’s you, then cooking this chocolate bundt cake next should be a no-brainer. Bring the best out of both worlds this winter, and bake the cake for your family gathering. Your guests will surely enjoy it!

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Ingredients Needed for Chocolate Bundt Cake

5 egg whites
7 ounces of butter
8 ounces of dark chocolate
2 tablespoons of orange juice
1 cup sugar
½ teaspoon salt
1 ½ cups of flour
1 teaspoon breadcrumbs

How to Make Chocolate Bundt Cake

  1. Add the egg whites in a large bowl and mix them until stiff peaks appear. Refrigerate the for the next 10 minutes.
  2. Heat a skillet over medium-low heat, add the butter and melt it.
  3. Add the dark chocolate and melt it. Pour the orange juice and mix. Turn off the heat.
  4. Add the egg yolks and mix them with sugar and salt, until you obtain a smooth, yellow-colored mixture.
  5. Add half of the melted chocolate, egg whites, and mix at high speed until you obtain a smooth mixture.
  6. Add the flour 1 tablespoon at a time, mixing with a wooden spatula, until it is incorporated into the mixture.
  7. Grease your bundt pan with oil.
  8. Pour the mixture into the bundt pan and slide it into the oven for the next 40 minutes at 350 degrees F/175 degrees C.
  9. You can shred some more dark chocolate into the melted chocolate mixture and slowly pour it over the bundt pan.
Chocolate Tres Leches Cake

Chocolate Tres Leches Cake

Tres leches cakes or three milk cake is a perfect treat for all those chocolate lovers out there. It has a soft, fluffy base, and a delicious chocolate-flavored whipped cream on top. Its chocolate and coffee flavors work very well together, but we bet you all knew that by now.

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Ingredients Needed for Chocolate Tres Leches Cake

1 cup coffee
4 ounces of butter
5 eggs
1 cup milk
1 ½ cups of sugar
1 teaspoon vanilla extract
1 ½ cups of flour
¼ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 ounces of chocolate, shredded
1 cup unsweetened condensed milk
1 cup chocolate milk
1 cup sweetened condensed milk
1 cup heavy whipping cream
2 teaspoons of cocoa powder

How to Make Chocolate Tres Leches Cake

  1. Mix the hot coffee and butter in a bowl.
  2. Add the eggs in a large bowl.
  3. Add the sugar, milk, and vanilla extract. Set up your mixer and mix everything until you obtain a smooth liquid mixture.
  4. Separately, mix the flour, cocoa, baking powder, baking soda, cinnamon, and salt in a large bowl.
  5. Add the obtained dry mixture into the egg mixture 1 tablespoon at a time, while whisking in the process.
  6. Set up your mixer and mix until smooth. Pour the mixture in a round baking dish, approximately 12 inches (30 cm) in diameter. Evenly spread half of the shredded chocolate.
  7. Slide the tray into the oven and bake it for the next 50 minutes at 360 degrees F/180 degrees C.
  8. Next, mix all of the condensed milk (both sweetened and unsweetened) and chocolate milk in a large bowl. Leave aside.
  9. Mix the whipping cream with 2 tablespoons of cocoa until stiff peaks appear.
  10. Remove the cake out of the oven and pinch its surface with a fork.
  11. Add 2-3 tablespoons of chocolate milk mixture over the cake and evenly spread the whipping cream with a cake spatula.
  12. Top it with the remaining shredded chocolate and refrigerate for 30 minutes.
Vanilla and Chocolate Cake

Vanilla and Chocolate Cake

Leaving aside the 45 minutes needed for the baking process, this moist and delicious cake is a 10-minute job. It’s all about mixing a few ingredients together. It is not excessively sweet and the olive oil flavor with milky hints of vanilla and chocolate make it a special dessert.

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Ingredients Needed for Vanilla and Chocolate Cake


For the vanilla mixture:

1 cup vanilla cake mix
2 eggs
¾ cup olive oil
¼ cup milk

For the chocolate mixture:

1 cup chocolate cake mix
3 eggs
¾ cup olive oil
¼ cup milk

How to Make Vanilla and Chocolate Cake

  1. For the vanilla mixture:

    Add the ingredients for the vanilla mixture to a bowl. Mix until smooth using a hand mixer. Set aside.

  2. For the chocolate mixture:

    Add the ingredients for the chocolate mixture to a bowl. Mix until smooth using a hand mixer.

  3. Assembling the cake:

    Transfer each mixture to a piping bag. Line a round cake pan with parchment paper.

  4. Start adding the two creamy mixtures. Alternately add them in a number of successive steps. You want to have a circular zebra pattern. Bake for 45 minutes at 360⁰F/180⁰C.
No-Bake Corn Flake and Peanut Chocolate Cheesecake

No-Bake Peanut Chocolate Cheesecake

Is there really anyone here who doesn’t like chocolate? We thought so. Then let’s bring the creaminess and crunchiness back together with this no-bake peanut and chocolate cheesecake. Add cornflakes to the base mixture and crushed peanuts (you can crumble these, too, if you want) into the filling for a crunchier experience. Let the creaminess do its thing with cream cheese, heavy cream, and melted chocolate.

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Ingredients Needed for No-Bake Peanut Chocolate Cheesecake


For the base:

10 ounces of cornflakes
⅓ cup melted butter
⅓ cup cocoa powder

For the filling:

1 cup peanuts
½ cup heavy cream
1 cup cream cheese
1 teaspoon vanilla extract
⅓ cup sugar

For the topping:

7 ounces of chocolate (2 bars)
1 tablespoon heavy cream
chocolate truffle for garnishing

How to Make No-Bake Peanut Chocolate Cheesecake

  1. For the base:

    Add the cornflakes to the blender and crush them.

  2. Transfer them to a bowl and add the melted butter. Mix until even using a spatula. Add the cocoa powder and mix more.
  3. Transfer the mixture to a springform cake pan. Spread it evenly, then press it gently using your hands. Refrigerate for 30 minutes.
  4. For the filling:

    Add the peanuts to the blender and crush them.

  5. Also, add the heavy cream, cream cheese, vanilla extract, and sugar. Blend more until smooth.
  6. Pour the mixture into the springform pan over the cornflake mixture layer. Refrigerate for 2 hours.
  7. For the topping:

    Fill a medium cooking pot halfway with water and heat it over medium heat. Add a heat-proof bowl on top of it and add the chocolate to it. Cook and continuously stir using a spatula until the chocolate melts.

  8. Add the heavy cream and mix more until even. Layer the melted chocolate on top of the other two layers. Spread it evenly.
  9. Garnish with chocolate truffles, let it cool, then refrigerate for 2 hours.
Marshmallow Chocolate Cookies

Marshmallow Chocolate Cookies

Christmas is near, and the sweet tooth has to be satisfied, too, we know. So, welcome Christmas cookies! Chocolatey, buttery, and extra-sweet Christmas cookies. Top each one with a vanilla and peppermint-flavored cream, a marshmallow, and crushed colorful Christmas stick candies. Ho, ho, ho!

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Ingredients Needed for Marshmallow Chocolate Cookies

10 ounces of chocolate
2 ounces of butter
1 cup flour
⅓ cup cocoa powder
1 teaspoon baking powder
salt
3 eggs
1 cup brown sugar
2 teaspoons of vanilla extract
1 cup mini marshmallows
3 tablespoons of milk
1 teaspoon peppermint extract
½ cup powdered sugar
3 Christmas stick candies, crushed

How to Make Marshmallow Chocolate Cookies

  1. Add the chocolate and 1 ounce of butter to a smaller bowl. Microwave for 2 minutes to melt and mix them. Set aside.
  2. Add the flour, 1/2 of the cocoa (some 2 tablespoons), and the baking powder to a bowl. Season with salt and whisk until even. Set aside.
  3. Add the eggs, brown sugar, and 1 teaspoon of your vanilla extract to the dough mixer bowl. Mix until smooth.
  4. Add the melted chocolate and keep mixing. Gradually add the cocoa-flour mixture in the process. Transfer to a piping bag.
  5. Line a baking tray with parchment paper. Start adding 1 tablespoon lumps of cream into the tray. Make a dimple on each one using a teaspoon. Bake for 8 minutes at 350⁰F/175⁰C.
  6. Remove from oven. Top each cookie with a mini-marshmallow. Bake for 4 minutes at 350⁰F/175⁰C.
  7. Add the remaining ounce of butter and the milk to a smaller cooking pot over low heat. Stir. As the butter melts, add the remaining teaspoon of vanilla extract and the peppermint extract. Stir and remove from heat.
  8. Add the powdered sugar and the remaining cocoa powder to a smaller bowl. Mix them until even and add the milk-butter mixture. Keep mixing until even and smooth.
  9. Transfer this mixture to a piping bag and top the cookies.
  10. Add the stick candies to a bag and crush them using a mallet. Further top the cookies with crumbled candies.
Christmas Chocolate Cookies

Christmas Chocolate Cookies

If you are used to crunchy cookies, check this drastic change, here. Add molasses into your buttery cocoa dough and you’ll end up with soft cookies. To successfully top them with melted chocolate, be it white or dark, make a dimple into each cookie patty before baking. Use your thumb!

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Ingredients Needed for Christmas Chocolate Cookies

1 cup flour
7 ounces of butter
½ cup molasses
3 tablespoons of milk
1 teaspoon baking powder
salt
1 teaspoon baking soda
3 tablespoons of cocoa powder
⅓ cup melted white chocolate (a 100 g bar)
⅓ cup melted dark chocolate (a 100 g bar)
¼ cup sprinkles

How to Make Christmas Chocolate Cookies

  1. Add the flour and butter to the dough mixer bowl and start mixing.
  2. While mixing, season with salt and keep adding the molasses, milk, baking powder, baking soda, and cocoa powder. Mix until you have a dough.
  3. Start forming the dough into cookie patties. Make a dimple into each cookie with your thumb. We’ve ended up with 20 of them.
  4. Line a baking tray with parchment paper and place the cookies on it. Bake for 10 – 12 minutes at 380⁰F/190⁰C.
  5. Remove from oven. Fill each cookie with white or dark chocolate and top with sprinkles.
Almond Chocolate Swirls

Almond Chocolate Swirls

It’s incredible how well almonds and chocolate get along together. Don’t you think? If you do, use almond flour to enhance your dough and almond flakes with dark chocolate for the filling. Flavor and spike the whole thing with cardamom, orange zest, ginger, chili, cinnamon, and nutmeg. Easily turn the roll into swirls by slicing it. And it’s all baking from there.

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Ingredients Needed for Almond Chocolate Swirls


For the dough:

8 ounces of butter
⅔ cup sugar
salt
1 teaspoon cardamom powder
⅓ cup greek yogurt
1 tablespoon orange zest
1 ½ cups of milk
2 teaspoons of active dry yeast
¾ cup almond flour
2 ½ cups of flour

For the filling:

½ cup almond flakes
⅔ cup dark chocolate, crushed
1 teaspoon ginger powder
1 teaspoon cinnamon powder
1 chili, minced
1 tablespoon cocoa powder
1 teaspoon nutmeg powder
1 whisked egg for glazing
2 tablespoons of cocoa nibs for garnishing

How to Make Almond Chocolate Swirls

For the dough:
  1. Add the butter, sugar, and cardamom powder to the dough mixer bowl. Season with salt and start mixing.
  2. Gradually add the yogurt, orange zest, milk, dry yeast, and almond flour while mixing. Spoon by spoon, add the flour in the process.
  3. Mix until you have a dough. Cover the bowl with a towel and let it sit for 60 minutes.
For the filling:
  1. Add the almond flakes, dark chocolate, ginger powder, cinnamon powder, chili, cocoa powder, and nutmeg powder to a bowl. Mix until even using a spatula or a tablespoon. Set aside.
Assembling the cake:
  1. Dust the work surface and the dough with some flour to prevent it from sticking. You may want to cut the big lump of dough in two smaller pieces and handle each one separately.
  2. Flatten each dough using the rolling pin. Divide the almond and chocolate mixture between them and spread it evenly leaving a free 1 – 2 inches area from the edge.
  3. Roll, then cut into 1-inch thick slices. We’ve got 20 of them. Transfer them to a roomy baking dish.
  4. Coat with whisked egg and top with cocoa nibs. Bake for 45 minutes at 360⁰F/180⁰C.
Chocolate Biscuit Cake with Strawberries

Chocolate Biscuit Cake With Strawberries

Forget about your sweet food taboos and enjoy this decadent chocolate biscuit cake without restraint. It’s crunchy but also creamy from the whipped cream, Nutella and melted chocolate. Bring some color to it with refreshingly fruity strawberries.

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Ingredients Needed for Chocolate Biscuit Cake With Strawberries

¾ cup heavy whipping cream
10 ounces of biscuits (2 packages 24 biscuits each)
1 cup Nutella
¼ cup melted chocolate
7 ounces of strawberries

How to Make Chocolate Biscuit Cake With Strawberries

  1. Add the whipping cream to a bowl and whip it using a hand mixer. Mix until firm and set aside.
  2. Spread Nutella on the biscuits and place them vertically inside an 8-inch wide springform pan. Arrange them in concentrical and gradually smaller circles until you reach the center.
  3. Pour the melted chocolate over them. Layer the whipped cream on top. Spread it evenly, then garnish with strawberries.
  4. Refrigerate for 2 hours and serve.
Chocolate Log with Raspberries

Chocolate Log With Raspberries

This chocolatey sweet treat means Christmas and basically is a cake roulade. It is also known as a Yule Log and if you haven’t prepared it until now, well, it’s time you do it. It’s all chocolate and cocoa. Add them when you prepare your smooth and elastic dough and when garnishing the log. Save most of the whipped cream, together with the raspberries, to fill this delight.

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Ingredients Needed for Chocolate Log With Raspberries

7 yolks
½ cup sugar
⅔ cup cocoa powder
7 egg whites
1 tablespoon butter
¼ cup heavy whipping cream
⅓ cup double cream
4 ounces of raspberries
¼ cup melted white chocolate for garnishing
¼ cup melted dark chocolate for garnishing

How to Make Chocolate Log With Raspberries

  1. Add the yolks and sugar to the mixer bowl. Mix until smooth.
  2. Strain the cocoa powder into the same bowl. Mix until even, this time using a spatula. Set aside.
  3. Add the egg whites to a bowl. Beat them until stiff using a hand mixer.
  4. Add 1/3 of the whipped egg whites to the cocoa mixture bowl. Mix until even using a spatula. Set aside.
  5. Line a 13 x 9 x 2 inches (33 x 23 x 5 cm) baking pan with parchment paper. Coat with the butter.
  6. Add the cocoa mixture. Tilt the pan so that it spreads evenly. Bake for 20 minutes at 340⁰F/170⁰C.
  7. Add the whipping cream and double cream to a bowl. Mix until even using the hand mixer. Set aside.
  8. Lay a larger kitchen towel on the work surface. Remove the baking pan from the oven and place it upside down on the towel. Remove the pan and the parchment paper.
  9. Bring one of the towel’s ends over the crust and roll up using the towel. Let it cool at room temperature.
  10. Unroll the crust and layer the whipped cream on top. Spread it evenly and add the raspberries.
  11. Roll it back again, this time without using the towel. 😉 Let it sit at room temperature for 60 minutes.
  12. Garnish with melted white and dark chocolate and refrigerate for 30 minutes.
Coconut-Crusted Chocolate Pie

Coconut-Crusted Chocolate Pie

This will not take a lot of your precious time. Of all the 95 minutes needed to put it together, 60 of them are reserved for the refrigeration. Make the crust from coconut flakes, mainly, and flavor it with vanilla and almond extract. The filling is all dark chocolate and whipping cream.

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Ingredients Needed for Coconut-Crusted Chocolate Pie


For the crust:

3 cups of coconut flakes (9 ounces)
¾ cup flour
1 cup condensed milk
1 teaspoon vanilla extract
1 teaspoon almond extract
salt

For the filling:

1 cup melted dark chocolate
1 ½ cups of heavy whipping cream

How to Make Coconut-Crusted Chocolate Pie

  1. For the crust:

    Add the coconut flakes, flour, condensed milk, vanilla extract, and almond extract to a bowl. Season with salt and mix until even, using a spatula.

  2. Line a flan pie pan with the coconut dough by gently pressing with the fingers. Bake for 25 minutes at 360⁰F/180⁰C.
  3. For the filling:

    Add the melted dark chocolate and whipping cream to a bowl. Whisk until you have a cream.

  4. Evenly spread the chocolate cream over the crust. Refrigerate for 1 hour.
Chocolate and Almond Foie Gras Lollipops

Chocolate and Almond Foie Gras Lollipops

The well-known refinement of the French cuisine can manifest itself also by combining in a playful way, apparently incompatible ingredients. Mix the foie gras with butter and form the mixture into hazelnut-cored lollipops. Raise the bar by coating them with chocolate and crumbled hazelnuts. Transform your kitchen into a playground by experimenting with these delicious appetizers.

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Ingredients Needed for Chocolate and Almond Foie Gras Lollipops

9 ounces of foie gras
3 tablespoons of butter
½ cup hazelnuts
½ cup melted dark chocolate

How to Make Chocolate and Almond Foie Gras Lollipops

  1. Add the foie gras and butter to the mixer bowl. Mix until even.
  2. Transfer the foie gras mixture to a piping bag. Fill with it 18 spherical candy molds, gently level them, and refrigerate for 60 minutes.
  3. Line a baking tray with parchment paper, add the hazelnuts and roast them for 12 minutes.
  4. Add the hazelnuts to a strainer and rub and mix them using a spatula to peel them. Set aside 9 of them.
  5. Transfer the rest to the work surface and chop them using a big knife. Transfer them again to a strainer and strain them. You want to keep just the bigger crumbles. Set aside.
  6. Make hazelnut-small holes on half of the foie gras hemispheres using the tip of a knife. Shortly charr the surface of the remaining hemispheres.
  7. Fit and gently press each of the 9 hazelnuts into one of the charred foie gras hemispheres. Refrigerate for 3 hours.
  8. Pair each hazelnut-fitted hemisphere with a drilled one. Stick into each sphere thus formed a lollipop skewer.
  9. Coat each lollipop with melted chocolate and crumbled hazelnuts.
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