Indulge in a delectable journey of chocolate bliss with our curated collection of chocolate recipes. From the classic Chocolate Chip Cookies to the rich and decadent Chocolate Mousse, each recipe promises an explosion of chocolatey goodness. Dive into the velvety smoothness of our Chocolate Truffles, or create a showstopping centerpiece with our Chocolate Lava Cake. Satisfy your sweet cravings with our selection of chocolatey treats, sure to tantalize taste buds and leave you in a state of chocolate coma.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE COMA COOKIES
Number Of Ingredients 16
Steps:
- Put chopped chocolates and butter in a microwave safe bowl and microwave at 30 with 30 second increments, stopping and stirring each time till melted and smooth; let cool slightly.
- Whisk eggs, sugar, and vanilla into chocolate mixture.
- In another bowl, stir together flour, baking powder, and salt.
- Stir dry ingredients into chocolate mixture until evenly mixed, then stir in chocolate chips.
- Cover dough and chill until firm enough to hold its shape, about an hour.
- Meanwhile, make ganache:
- Put chopped chocolate and cream in a microwave safe bowl and microwave at 30 second intervals, till melted and smooth, then let cool.
- Cover and chill, stirring occasionally, until firm enough to spread, about 2 hours.
- If ganache becomes too firm to spread, you may zap it in the microwave for a few seconds to soften.
- Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
- Scoop out 2 tablespoons of dough, roll into rounds, then place on prepared sheets onto sheets about 1 inch apart.
- Press dough to flatten to about a ½ inch thickness. Bake about 10 minutes, till tops lose their wet look, but don't overbake. Let cookies cool on sheets on racks.
- Spread flat sides of half of cookies with ganache and top with remaining cookies.
- Yield: 12-16 cookies
- Total time: 2½ hours with chilling times
CHOCOLATE COMA
I didn't up with this myself. It's a was posted on Facebook, I don't remember who posted. On FB it's called Cookie Dough Brownie Bar. I call them Chocolate Coma. Last night was the first time I ever tried this recipes, my tasters (my 17 yr.old son and his friend.) loved them and ask for more.
Provided by Beth Laugherty
Categories Other Snacks
Time 20m
Number Of Ingredients 3
Steps:
- 1. Make the brownie mix as the package shows. Press 1 1/2 pull apart dough in to muffin pan (I strayed mine with cooking spray). Place one mini candy on cookie dough. Spoon just enough brownie batter to cover everything. Bake at 350 for 20-25 mins.
- 2. Here are a few adjustments. I think I would use a good homemade from scratch chocolate chip recipe, store bought makes this a bit on the greases side. If you make them a muffin pan I would make ahead and refrigerate overnight, so they come out easyer, next time I'm going to bake them in 1/2 cup canning jars and with a scoop of villnila ice cream on top.
CHOCOLATE COMA COOKIES 2000
Make and share this Chocolate Coma Cookies 2000 recipe from Food.com.
Provided by andypandy
Categories Drop Cookies
Time 29m
Yield 72 cookies
Number Of Ingredients 14
Steps:
- Toast and cool nuts, set aside.
- Chop chocolate place in a bowl with chipits, nuts,cherries, oatmeal.
- Sift flour, soda, salt, and baking powder and set aside.
- Beat butter with both sugars until fluffy.
- Add eggs one at a time and beat for one minute.
- Add dry ingredients and combine for one minute.
- Add chocolate,nut, cherries, oats.
- Using a wooden spoon combine well.
- Place scoops about 1 3/4 inches onto ungreased parchment lined baking sheet.
- Bake 350 degrees for 12 to 14 minutes, until slightly flattened.
- Cool 2 minutes, then remove to rack.
Nutrition Facts : Calories 110.8, Fat 5.4, SaturatedFat 2.6, Cholesterol 11.9, Sodium 68.5, Carbohydrate 14.7, Fiber 1.1, Sugar 8.4, Protein 1.9
PAIN AU CHOCOLAT
Chocolate sticks called "batons" are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant. You can order batons online, but regular chocolate bars, cut crosswise into thin sticks, work just as well. Either way, use a good-quality chocolate. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)
Provided by Claire Saffitz
Categories breakfast, brunch, pastries, project
Time 4h
Yield 10 pains au chocolat
Number Of Ingredients 5
Steps:
- Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pains au chocolat.) Line two rimmed baking sheets with parchment paper and set aside.
- Remove the slab of dough from the refrigerator and let sit for 5 minutes at room temperature. Unwrap (save the plastic for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour with a pastry brush.
- Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
- Working one rectangle at a time, place a stick of chocolate along one of the shorter sides, leaving about a 1-inch border. Fold the pastry over the chocolate until it's wrapped around one time, then tuck another bar of chocolate into the fold. Wrap the pastry around the second bar of chocolate and continue to roll until you have a snug spiral. Transfer the pain au chocolat to a prepared baking sheet, resting it on the seam. Repeat with the remaining dough and chocolate, dividing between the baking sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
- Open the oven and stick your hand inside - it should be humid but not hot, as the water in the skillet will have cooled. You want the pains au chocolat to proof at 70 to 75 degrees. (Any hotter and the butter will melt, leading to a denser pastry.) Gently place the baking sheets inside the oven and let the pastries proof until they're doubled in size, extremely puffy, and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
- Remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
- In a small bowl, stir the yolk and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
V'S CHOCOLATE COMA CAKE (TRIPLE LAYER)
I wanted to make my DH a special chocolate cake for his birthday this year and a box cake mix wasn't gonna due. Although I often kick-up cake mixes I decided to create a cake just for him and go the extra mile. WARNING: This cake is not for dieters, It is packed with lots of love and will be my special occasion cake from now on. My boys loved it so much, they are already requesting it for their birthdays! :) Another thumbs up by the family!
Provided by Vseward Chef-V
Categories Dessert
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 20
Steps:
- Mix 1 T. cocoa with 3 T sugar in small bowl. Line bottoms of three 8-inch layer pans with wax paper, spray with non-cooking spray and dust sides of pan with cocoa/sugar mixture.
- In a saucepan over medium low heat, combine 3/4 cup cocoa, 3/4 cup sugar, 1 egg yolk, and 1/2 cup milk. Cook, stirring constantly to prevent sticking, until thickened. Cool.
- Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream and mayonaise. Add vanilla and cooled cocoa mixture. Beat remaining (3) egg whites until stiff; fold into cake batter. Pour batter evenly into the three pans.
- Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completelybefore frosting. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.).
- Chocolate Frosting:.
- Melt chocolate with butter in Microwavable bowl for 1 minute, stir to combine; stir in sour Cream, vanilla and salt. I pour this mixture into my stand mixer then slowly beat in powdered sugar Until desired spreading consistency.
- Cake Assembly:.
- To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
- TIPS:.
- Making a crumb coat of frosting-a thin layer that binds the dark crumbs to the cake so they don't show up in the final outer frosting layer-is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you "mask" your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, it helps to chill it again about 30 minutes to let it firm up.
COCO-COLA CAKE II
Chocolate cake with cola soda and a rich pecan frosting.
Provided by sassysquirrel
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 15
Steps:
- Combine flour and white sugar in mixing bowl. Heat 1 cup butter, 3 tablespoons cocoa, and 1 cup cola soft drink to boiling and pour over the flour and sugar. Mix thoroughly.
- Add buttermilk, eggs, baking soda, vanilla, and marshmallows and mix well.
- Bake in a prepared 9 by 13 inch pan for 40 minutes at 350 degrees F (175 degrees C).
- While still hot, frost with Coco Cola Frosting: Combine 1/2 cup butter or margarine, 2 tablespoons cocoa and 6 tablespoons cola soft drink and heat to boiling. Pour over 4 cups confectioners' sugar and mix well. Mix in chopped nuts and spread over hot cake.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 66.9 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 10.5 g, Sodium 198.8 mg, Sugar 53.5 g
Tips:
- Use high-quality chocolate. The better the chocolate, the better the mousse will be. Look for chocolate with a cocoa content of at least 60%.
- Don't overbeat the mousse. Overbeating will make the mousse grainy and dense. Beat the mousse until it is just thick enough to hold its shape.
- Chill the mousse before serving. This will help it to set and develop its full flavor.
- Serve the mousse with your favorite toppings. Some popular toppings include whipped cream, chocolate shavings, and berries.
- Experiment with different flavors. You can add a variety of flavors to your mousse, such as vanilla, coffee, or mint.
- Make sure your cream is cold. Using cold cream will help the chocolate mousse set properly.
Conclusion:
Chocolate mousse is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your own preferences. With a few simple tips, you can make a chocolate mousse that is sure to impress your friends and family.
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