Best 20 Dark Chocolate Cream Recipes

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Indulge your taste buds in the realm of rich and decadent chocolate desserts with our curated collection of dark chocolate cream recipes. From the classic and velvety Dark Chocolate Mousse to the lusciously layered Dark Chocolate Trifle, each recipe promises an unforgettable symphony of flavors. Dive into the temptingly smooth Dark Chocolate Ganache, perfect for elevating cakes, pastries, and ice cream. Craving a chilled delight? Discover the refreshing Dark Chocolate Ice Cream, a symphony of creamy indulgence. Delight in the rich and creamy Dark Chocolate Truffles, a timeless classic that melts in your mouth. Embrace the delightful simplicity of the Dark Chocolate Fondue, a perfect accompaniment for fresh fruits and marshmallows. Each recipe is crafted with precision and passion, ensuring an exquisite culinary experience that will leave you craving more.

Here are our top 20 tried and tested recipes!

WHITE AND DARK CHOCOLATE BREAD PUDDING WITH IRISH CREAM SAUCE



White and Dark Chocolate Bread Pudding with Irish Cream Sauce image

Categories     Liqueur     Milk/Cream     Chocolate     Egg     Dessert     Bake     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Sauce
2 cups whipping cream
6 tablespoons Irish cream liqueur
1/4 cup sugar
1/2 teaspoon vanilla extract
2 teaspoons cornstarch
2 teaspoons water
Bread pudding
14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 ounces imported white chocolate, chopped
4 large eggs
1/2 cup plus 4 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk
Nonstick vegetable oil spray

Steps:

  • For sauce:
  • Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
  • For bread pudding:
  • Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
  • Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
  • Drizzle bread pudding with sauce and serve warm.

DARK CHOCOLATE CREAM PIE



Dark Chocolate Cream Pie image

Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. -Kezia Sullivan, Sackets Harbor, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1-1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 ounces unsweetened chocolate, chopped
4 egg yolks, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
Optional: Whipped cream and grated chocolate

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.

Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 218mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE



Coffee Almond Ice-Cream Cake with Dark Chocolate Sauce image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Almond     Amaretto     Gourmet     Small Plates

Number Of Ingredients 14

1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
1/2 stick (1/4 cup) unsalted butter, melted
1 1/2 pints coffee ice cream, softened slightly
1 1/2 cups well-chilled heavy cream
1 teaspoon vanilla
1 1/2 cups crushed amaretti (Italian almond macaroons, available at specialty foods shops and some supermarkets)
1/2 cup sliced almonds, toasted
For the dark chocolate sauce:
1 1/2 cups heavy cream
2/3 cup firmly packed dark brown sugar
4 ounces fine-quality bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, softened
3 to 4 tablespoons Amaretto, or to taste

Steps:

  • To make the cake:
  • In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freeze for 30 minutes, or until the ice cream is firm. In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving, wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
  • To make the sauce:
  • In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.

SOUR CREAM DARK CHOCOLATE CAKE



Sour Cream Dark Chocolate Cake image

A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.

Provided by Tami Baity

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 2h

Yield 16

Number Of Ingredients 14

1 cup unsweetened cocoa powder
1 cup boiling water
2 ½ cups white sugar
1 cup canola oil
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
2 cups unsalted butter, slightly softened
2 cups confectioners' sugar
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
  • Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
  • Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
  • Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
  • Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
  • Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.

Nutrition Facts : Calories 657 calories, Carbohydrate 68.5 g, Cholesterol 113.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 18.3 g, Sodium 312.1 mg, Sugar 46.9 g

NO-BAKE DARK CHOCOLATE CREAM PIE



No-Bake Dark Chocolate Cream Pie image

This pie is demanded from my family for every holiday. I found the recipe online back in the late 90's. To many disappointed family members' dismay, I temporarily lost my handwritten copy after moving, I couldn't find online, and I wasn't able to make it for one holiday. I'm adding it here so I will always have it. I hope you enjoy it as much as my family does.

Provided by dkoontz1

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 13

½ cup white sugar
2 tablespoons cornstarch
1 (.25 ounce) package unflavored gelatin
¼ teaspoon salt
2 cups whole milk
4 egg yolks
1 teaspoon vanilla extract
6 ounces semisweet chocolate, chopped
1 (9 inch) prepared graham cracker crust
Topping:
1 cup heavy whipping cream
2 tablespoons white sugar
1 teaspoon vanilla extract

Steps:

  • Combine sugar, cornstarch, gelatin, and salt in a medium saucepan. Stir in milk. Cook over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Reduce heat to low.
  • Beat eggs yolks and vanilla extract in a bowl. Slowly whisk in a small amount of the hot milk mixture. Slowly pour mixture back into the pan, whisking constantly. Cook and stir over low heat until custard is very thick, about 2 minutes. Do not let boil. Remove from heat.
  • Stir in chocolate until melted. Pour into the prepared graham cracker crust and chill for 2 hours.
  • Combine heavy cream, sugar, and vanilla extract in a bowl. Beat using an electric mixer on medium speed until soft peaks form. Pipe onto the chilled pie.

Nutrition Facts : Calories 492.3 calories, Carbohydrate 52.9 g, Cholesterol 149.3 mg, Fat 29.4 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 14.1 g, Sodium 284.9 mg, Sugar 40.5 g

DARK CHOCOLATE ORANGE SOUFFLé WITH WHITE CHOCOLATE CHUNK WHIPPED CREAM



Dark Chocolate Orange Soufflé with White Chocolate Chunk Whipped Cream image

Categories     Liqueur     Chocolate     Dessert     Bake     Valentine's Day     Orange     Winter     Bon Appétit

Yield Serves 2

Number Of Ingredients 17

For the souffle:
1/4 cup whipping cream
4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
2 egg yolks
1 tablespoon Cointreau or other orange liquer
1 teaspoon grated orange peel
Sugar
3 egg whites, room temperature
Pinch of cream of tartar
2 tablespoons sugar
Powdered sugar
For the whipped cream:
1 ounce imported white chocolate
1/2 cup chilled whipping cream
1 tablespoon sugar
1/2 teaspoon grated orange peel
1 tablespoon Cointreau or other orange liquer

Steps:

  • To make the souffle:
  • Cook cream and chocolate in heavy small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Remove from heat and beat in yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until tepid before continuing.)
  • Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup soufflé dishes; dust with sugar. Beat whites and cream of tartar in medium bowl until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into chocolate. Gently fold in remaining whites. Spoon into prepared dishes. (Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at room temperature.) Bake until soufflé rises but still moves in center when touched, about 20 minutes for individuals and 30 minutes for one large. Dust tops with powdered sugar. Serve immediately, passing whipped cream separately.
  • Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)

DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM



Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate-Espresso Whipped Cream image

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 24

1 1/2 cups half-and-half
1/2 vanilla bean, split lengthwise, seeds scraped
4 large egg yolks
2 tablespoons granulated sugar
3 ounces best-quality white chocolate, finely chopped
1 1/2 cups heavy cream
1/4 cup crushed cacao nibs
2 tablespoons crushed espresso beans
2 tablespoons high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
2 tablespoons confectioners' sugar, plus more for serving
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs, separated
1/4 cup lightly packed brown sugar
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for the waffle iron
3 ounces bittersweet chocolate, finely chopped
1 pint strawberries, quartered

Steps:

  • For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
  • Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
  • For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
  • For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
  • Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
  • Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.

DARK CHOCOLATE CREAM CHEESE CAKE



Dark Chocolate Cream Cheese Cake image

A rich chocolate cake with a nutty cream cheese frosting. It's a nice recipe and you will love it!

Provided by Lani Pardillo

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h15m

Yield 24

Number Of Ingredients 18

3 cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
2 cups hot water
1 tablespoon instant coffee powder
⅔ cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 eggs
¼ cup white sugar
1 (8 ounce) package cream cheese
¼ cup white sugar
½ teaspoon vanilla extract
1 egg
1 cup semisweet chocolate chips
1 cup finely chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
  • In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt. Combine the hot water and instant coffee, then add to the dry ingredients along with the oil, vinegar, vanilla and eggs. Mix until smooth and well blended. Spread batter evenly into the prepared pan. Sprinkle with the 1/4 cup of sugar.
  • Bake for 45 to 60 minutes in the preheated oven, until a toothpick inserted comes out clean.
  • Make the topping while the cake is cooling. In a medium-size mixing bowl, beat together the cream cheese, sugar, vanilla and egg until smooth. Stir in the chocolate chips and walnuts. Spread over cooled cake.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 39.2 g, Cholesterol 33.5 mg, Fat 15.7 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 4.8 g, Sodium 191.3 mg, Sugar 24.9 g

DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING



DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING image

Categories     Cake     Chocolate     Dessert     Bake     St. Patrick's Day

Yield 12 people

Number Of Ingredients 15

Dark Chocolate Guinness Cake
250ml Guinness beer (1 cup)
250g butter (1 cup + 1 tbsp)
100g cup cocoa powder (2/3 cup)
400g caster/superfine sugar (1¾ cups)
140ml sour cream (2/3 cup)
2 eggs
1 tbsp vanilla extract
250g plain flour (2 cups)
2½ tsp bicarbonate of soda/baking soda
Baileys Cream Cheese Icing
500-600g sifted icing sugar/powdered sugar (4-5 cups)
100g butter at room temperature (1/2 cup)
250g cream cheese at room temperature (8oz)
4-6 tbsps Baileys Irish Cream (to taste)

Steps:

  • Dark Chocolate Guinness Cake Preheat oven 180°C/350°F and butter and line a 23cm springform tin. Melt the butter into the Guinness in a saucepan over low heat. Whisk in the cocoa and sugar and take the saucepan off the heat. Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture. Whisk in the flour and bicarb until combined. Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down. Leave to cool completely in the tin as it is quite a damp cake and could collapse. Baileys Cream Cheese Icing Cream the butter and icing sugar together until well mixed. Add the cream cheese in cubes slowly until incorporated. Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy. Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM



Dark Chocolate Whoopie Pies with Toasted Almond Cream image

Provided by Alex Guarnaschelli

Categories     dessert

Time 2h40m

Yield 16 to 24 sandwiches

Number Of Ingredients 19

4 ounces semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter, cubed
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup dark cocoa powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
Nonstick cooking spray, for the baking sheets
1 1/4 cups whole milk
1 cup slivered almonds, toasted
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
3 large egg yolks
1 teaspoon almond extract
1/2 cup melted dark chocolate, optional

Steps:

  • For the whoopee pies: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
  • Combine both kinds of chocolate and the butter in a medium heatproof bowl. Fill a medium pot about a third of the way with water and bring to a simmer. Place the over the simmering water and lower the heat. Melt the chocolate and butter gently together, stirring and scraping the sides to avoid scorching, until melted, then remove the bowl from the heat. Cool 2 to 3 minutes.
  • Whisk together the sugar, eggs and vanilla in another bowl. Set aside. Sift together the flour, cocoa powder, salt and baking powder in another bowl. Whisk in the egg and then the chocolate mixture. Do not overmix.
  • Spray 2 baking sheets with nonstick spray and drop the batter on them in large spoonfuls about 2 inches in diameter, leaving room between each to allow spreading.
  • Bake, rotating and switching the positions of baking sheets halfway through, until the whoopee pies puff up slightly and settle, 6 to 8 minutes. Allow to cool for 10 minutes on the baking sheet before gingerly lifting them off and transferring to a flat surface.
  • For the filling: Heat the milk in a medium saucepan until hot and add 3/4 cup toasted almonds. Turn off the heat. Allow the almonds to steep in the milk 25 to 30 minutes. Strain the milk and pour it back into the same pan.
  • Beat together the sugar, cornstarch, flour and egg yolks in an electric mixer fitted with the whisk attachment until thick, 3 to 4 minutes.
  • Pour some of the hot milk mixture over the eggs and blend. Pour the egg mixture back into the milk and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract and continue to cook until the mixture begins to bubble, then cook for an additional 2 minutes, stirring. Transfer to a bowl and cover with a layer of plastic pressed against the surface so the cream doesn't form a skin. Refrigerate 1 hour.
  • Sandwich some of the cream and the remaining 1/4 cup toasted almonds between chocolate rounds. Drizzle with melted chocolate if using. Serve immediately or refrigerate until ready to serve.

MASCARPONE AND DARK CHOCOLATE CREAM IN WHITE CHOCOLATE CUPS



Mascarpone and Dark Chocolate Cream in White Chocolate Cups image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h50m

Yield 8 servings

Number Of Ingredients 8

8 ounces good-quality white chocolate, chopped
4 ounces bittersweet or semisweet chocolate, chopped
1 cup whipping cream
3 tablespoons sugar
8 ounces mascarpone cheese
1 teaspoon grated orange peel
1/4 teaspoon vanilla extract
White chocolate curls, for garnish

Steps:

  • Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
  • Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
  • Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
  • Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.

DARK CHOCOLATE STOUT CREAM PIE



Dark Chocolate Stout Cream Pie image

Stout beer adds big flavor in this dark and rich chocolate cream pie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h

Yield 8

Number Of Ingredients 8

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 3/4 cups whole milk
1/2 cup stout beer
1 box (6-serving size) chocolate pudding and pie filling mix (not instant)
1 1/2 cups semisweet chocolate chips
1 1/2 cups whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely, about 15 minutes.
  • Meanwhile, in 2-quart saucepan, cook milk, beer and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
  • Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours until set.
  • Just before serving, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Spread over top of pie. Garnish with chocolate shavings, if desired. Store covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 49 g, Cholesterol 70 mg, Fat 6 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 31 g, TransFat 1/2 g

DARK CHOCOLATE ICE CREAM WITH CARAMELIZED ALMONDS AND TOASTED MARSHMALLOWS



Dark Chocolate Ice Cream with Caramelized Almonds and Toasted Marshmallows image

I like to think this is a more sophisticated version of Rocky Road ice cream. The caramelized almonds are really delicious and would make a good topping on any ice cream flavor. And everyone knows toasted marshmallows are much better than plain!

Provided by LauraF

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 9h

Yield 8

Number Of Ingredients 16

5 ½ ounces 72% dark chocolate, chopped
3 ½ tablespoons cocoa powder
½ teaspoon sea salt
½ cup superfine sugar
3 tablespoons nonfat dry milk powder
1 ¾ cups whole milk
¾ cup heavy cream
2 tablespoons cold milk
2 teaspoons tapioca starch
½ cup sliced almonds
2 tablespoons butter, cubed
1 ½ tablespoons white sugar
1 tablespoon brown sugar
1 tablespoon milk
½ teaspoon sea salt
1 cup mini marshmallows

Steps:

  • Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat.
  • Mix sugar and milk powder together in a small bowl.
  • Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.
  • Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
  • Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.
  • Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
  • Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
  • Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
  • While almonds are cooling, spread marshmallows out on the second baking sheet.
  • Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.
  • Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 41 g, Cholesterol 45.5 mg, Fat 22.6 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 297.5 mg, Sugar 33.6 g

DARK CHOCOLATE CREAM CHEESE FROSTING



Dark Chocolate Cream Cheese Frosting image

This is a rich chocolate frosting with a hint of cream cheese flavor. It is not overly sweet and will not overpower any cake that you have baked. If you are looking for something nice and sweet but not over the top, this is the recipe for you. I came up with this for that reason for me. I don't like milk chocolate frosting or anything extrememly heavy because I make my cake light and flavorful and do not want to hide that.

Provided by moallen31

Categories     Dessert

Time 15m

Yield 2 cups

Number Of Ingredients 5

1/2 cup dark chocolate chips, like hershey special dark chips
1/2 cup unsalted butter, melted
3 cups powdered sugar
1/3 cup milk
4 ounces cream cheese (I used whipped for a lighter texture)

Steps:

  • Melt the butter and chocolate chips in the microwave or in a double boiler until butter is almost melted.
  • Stir until chips and butter is all melted.
  • Add the powdered sugar 1 cup at a time alternating with the milk. Blend with mixer until light and fluffy.
  • Add the cream cheese and blend. Let sit for a minute to cool the rest of the way.
  • Use in your favorite way!

DARK CHOCOLATE CHIP BANANA "ICE CREAM" RECIPE BY TASTY



Dark Chocolate Chip Banana

Here's what you need: bananas, dark chocolate chips, vanilla, milk

Provided by Alix Traeger

Categories     Desserts

Yield 4 servings

Number Of Ingredients 4

3 bananas, cut into coins and frozen
½ cup dark chocolate chips
1 teaspoon vanilla
¼ cup milk, of choice

Steps:

  • Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
  • Place all ingredients into a food processor or blender and blend until smooth.
  • Pour contents into a loaf or small pan.
  • Freeze one hour or until solid.
  • Enjoy!

Nutrition Facts : Calories 224 calories, Carbohydrate 39 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, Sugar 23 grams

DARK-CHOCOLATE-DIPPED CHERRY ICE CREAM CONES



Dark-Chocolate-Dipped Cherry Ice Cream Cones image

Provided by Sarah Tenaglia

Categories     Chocolate     Dessert     Kid-Friendly     Back to School     Frozen Dessert     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 6

3 pints premium cherry ice cream
8 sugar cones
1 11.5-ounce package bittersweet chocolate chips
1/4 cup vegetable oil
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/2 cups coarsely chopped toasted almonds

Steps:

  • Spoon some ice cream into 1 cone, packing gently to fill. Dip large (1/4 cup) round ice cream scoop into bowl of hot water. Scoop large mounded ball of ice cream onto cone, pressing gently. Stand cone in small glass; place in freezer. Repeat with remaining cones and ice cream, placing each cone in individual glass. Freeze 2 to 8 hours.
  • Place bittersweet chocolate and oil in small glass bowl. Microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes. Let stand just until cool, about 10 minutes. Place white chocolate in another small glass bowl; melt in microwave on medium-high, stopping occasionally to stir, about 1 minute.
  • Place nuts on plate. Working quickly and tilting bowl of bittersweet chocolate to form deep pool, dip ice cream end of cone into chocolate, turning to coat. Gently shake cone, allowing excess chocolate to drip back into bowl. Immediately roll bottom half of chocolate-dipped scoop in nuts. Dip fork into white chocolate; drizzle lines over top of cone. Place cone in glass; return to freezer. Repeat with remaining cones. Freeze 1 hour. DO AHEAD: Can be made 1 day ahead. Wrap cones in foil; keep frozen.

DARK CHOCOLATE AND PEPPERMINT WHIPPED CREAM TART



Dark Chocolate and Peppermint Whipped Cream Tart image

Categories     Milk/Cream     Blender     Food Processor     Mixer     Chocolate     Dairy     Dessert     Christmas     Valentine's Day     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Crust
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 teaspoon vanilla extract
4 1/2 teaspoons cold whole milk
Filling
1 1/4 cups whipping cream
1/4 cup light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup plus 1 tablespoon coarsely crushed red-and-white-striped hard peppermint candies
Topping
3 1/2 cups chilled whipping cream
3/4 cup powdered sugar
1 3/4 teaspoons peppermint extract

Steps:

  • For crust:
  • Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea-size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.
  • Roll dough out between sheets of floured parchment to 12-inch round. Press dough onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.
  • Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.
  • For filling:
  • Bring cream and corn syrup to simmer in medium saucepan; remove from heat. Add all chocolate; whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. Do aheadCan be made 1 day ahead. Cover and keep refrigerated.
  • For topping:
  • Using electric mixer, beat all ingredients in large bowl to stiff peaks. Spread 2 cups whipped cream over filling, mounding slightly in center. Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag. Twist at top; grasp top firmly. Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up. Pipe 2-inch-long ovals of whipped cream side by side around edge of tart. Pipe more ovals to form second ring inside first, then pipe ovals in center. Chill at least 30 minutes and up to 3 hours. Remove tart from pan; place on platter. Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.

DARK CHOCOLATE CRUNCH ICE CREAM SANDWICH CAKE



Dark Chocolate Crunch Ice Cream Sandwich Cake image

Make and share this Dark Chocolate Crunch Ice Cream Sandwich Cake recipe from Food.com.

Provided by Smuckersreg Toppings

Categories     Frozen Desserts

Time 15m

Yield 12 , 12 serving(s)

Number Of Ingredients 5

16 -18 frozen ice cream sandwiches
1 (8 ounce) container frozen whipped topping, thawed
20 chocolate round wafers, divided
1 (7 1/4 ounce) bottle Smucker's® Hot Dark Chocolate Microwaveable Topping, divided
decorator candy sprinkles

Steps:

  • ARRANGE 8 to 9 ice cream sandwiches in 9-inch square pan, cutting to form an even layer. Spread with half of whipped topping. Break or crush chocolate wafers and sprinkle over the whipped cream. Microwave 1 cup of chocolate topping into small microwave-safe bowl on HIGH for 30 seconds. Drizzle evenly over wafers.
  • TOP with remaining 8 to 9 ice cream sandwiches to form an even layer. Spread with remaining whipped topping. Freeze 3 hours or overnight. Remove from freezer 10 minutes before serving. Cut into squares.
  • HEAT remaining topping. Drizzle each serving with topping. Sprinkle with decorator sprinkles.
  • Nutritional information (amount per servings): Total Calories: 640. Sodium 440mg. Fat: 32g. Carbohydrates: 82g. Cholesterol: 40mg. Protein: 11g. Fiber: 1g.

DEEP DARK CHOCOLATE SOUR CREAM BARS



Deep Dark Chocolate Sour Cream Bars image

These cookies come from Camilla Saulsbury's Cake Mix Cookies book. My son (age 9) actually made these and they are VERY rich. Kinda a cross between a chocolate cake and a brownie. Perfect for your chocolate lover and very easy to do. Uses a chocolate cake mix.

Provided by mary winecoff

Categories     Bar Cookie

Time 50m

Yield 24-36 cookies

Number Of Ingredients 7

1 (18 1/4 ounce) package fudge cake mix
4 large eggs
3/4 cup butter, melted and divided
1 cup sour cream, not reduced fat
1/3 cup light brown sugar, packed
2 cups semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder (optional)

Steps:

  • Preheat oven to 350°F
  • Spray the bottom only of a 13 x 9 inch metal baking pan with nonstick cooking spray.
  • Reserve 1 cup of the cake mix; set aside.
  • In a large bowl place remaining cake mix, 1 of the eggs, and 1/4 cup melted butter.
  • Blend 1 to 2 minutes with an electric mixture on low speed until well blended.
  • Press mixture into prepared pan.
  • In medium bowl mix remaining 3 eggs, sour cream, brown sugar and remaining 1/2 cup melted butter with electric mixer set on low speed until well blended.
  • Add reserved cake mix, beating 2 minutes on medium speed until mixture is smooth; stir in chocolate chips.
  • Pour over prepared crust.
  • Bake for 35 to 38 minutes, until just set and light golden on top.
  • Cool completely.
  • Cut into bars and sift with cocoa powder if desired.

Nutrition Facts : Calories 254.5, Fat 16.1, SaturatedFat 8.3, Cholesterol 54.7, Sodium 238.2, Carbohydrate 28, Fiber 1.3, Sugar 18.9, Protein 3.3

DARK-CHOCOLATE CREAM



Dark-Chocolate Cream image

Make this for our Chocolate Pavlova.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 6

4 large egg yolks
1/4 cup sugar
1/2 cup plus 2 tablespoons heavy cream
1/2 cup whole milk
1/4 teaspoon coarse salt
8 ounces dark chocolate, finely chopped (preferably 70 percent cacao)

Steps:

  • Prepare an ice-water bath. Whisk yolks and 2 tablespoons sugar in a medium bowl. Bring cream, milk, salt, and remaining 2 tablespoons sugar to a simmer in a medium saucepan. Pour a third of hot cream mixture into yolk mixture, whisking until combined. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes.
  • Place chocolate in a large heatproof bowl. Pour hot mixture over chocolate. Whisk until chocolate melts and mixture is smooth. Strain through a sieve into a medium bowl, then set in ice-water bath, stirring often, until cold. Press a piece of plastic wrap directly on surface of chocolate cream, cover, and refrigerate for up to 3 days.

Tips:

  • Use high-quality dark chocolate for the best flavor. A chocolate with a cocoa content of 70% or higher is ideal.
  • Make sure the heavy cream is cold before whipping it. This will help it whip up faster and hold its shape better.
  • Don't overwhip the heavy cream. If you whip it too much, it will become grainy and lose its smooth texture.
  • Add the melted chocolate to the whipped cream gradually. This will help prevent the chocolate from seizing.
  • Chill the dark chocolate cream for at least 2 hours before serving. This will allow the flavors to meld and the cream to firm up.

Conclusion:

Dark chocolate cream is a delicious and versatile dessert that can be enjoyed on its own or used as a topping or filling for other desserts. With just a few simple ingredients and a little bit of time, you can make this decadent treat at home.

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