Best 5 Heavenly Drinkable Chocolate Recipes

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Indulge in a symphony of chocolatey delight with our collection of heavenly drinkable chocolate recipes. From the classic hot chocolate to the decadent chocolate martini, these recipes offer a journey through the world of chocolate in liquid form. Embrace the warmth and comfort of a traditional hot chocolate, prepared with rich cocoa powder, creamy milk, and a touch of sweetness. Experience the velvety smoothness of a chocolate milkshake, blended with ice cream, milk and chocolate syrup, topped with whipped cream and chocolate shavings. Discover the sophisticated elegance of a chocolate martini, a blend of chocolate liqueur, vodka, and cream, garnished with a chocolate-dipped rim. Each recipe caters to different taste preferences and occasions, ensuring an unforgettable chocolate drinking experience. Whether you seek a cozy treat on a chilly evening or an elegant cocktail for a special gathering, our drinkable chocolate recipes will satisfy your cravings and leave you craving more.

Let's cook with our recipes!

HEAVENLY DRINKING CHOCOLATE



Heavenly Drinking Chocolate image

The name says it all-sipping this beverage is like experiencing an out-of-this-world blend of dark and milk chocolate. The only thing that could make it better? A dollop of whipped cream on top. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 20m

Yield 5 cups.

Number Of Ingredients 7

4 cups half-and-half cream
2 bars (3-1/2 ounces each) 70% cacao dark chocolate, chopped
2 ounces milk chocolate, chopped
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Dash salt
Optional: Sweetened whipped cream or marshmallows

Steps:

  • In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, vanilla, nutmeg and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream or marshmallows.

Nutrition Facts : Calories 489 calories, Fat 35g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 130mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.

HEAVENLY HOT CHOCOLATE MIX



Heavenly Hot Chocolate Mix image

I love me some hot chocolate on a cold winter's day. I got this recipe from a friend a while back. It is divine! It makes a big batch of dry hot chocolate but it is so worth it. You can store it for yourself or give it out as gifts in a cute Christmas container. I love it because you can change up what flavoring of coffee mate...

Provided by Leah Stacey

Categories     Hot Drinks

Time 5m

Number Of Ingredients 4

25.6 oz box of dry powdered milk
2 lb box of nestle hot chocolate powder ( if you can't find nestle's then swissmiss is fine too!)
8 oz jar of any flavor of coffee mate powder
1 1/2 c powdered sugar

Steps:

  • 1. Mix all ingredients together in a LARGE bowl. Keep in a sealed container.
  • 2. To make the hot chocolate: use 1/3 cup of mix to 1 cup of hot water.

HEAVENLY CHOCOLATE DELIGHT



Heavenly Chocolate Delight image

Provided by Food Network

Categories     dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 13

2 1/2 cups finely chopped chocolate (recommended: Valhrona brand)
2 tablespoons whipping cream
1 cup butter
4 eggs
4 egg yolks
1/2 cup granulated sugar
2 teaspoons Armagnac
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder, plus more for sifting
Powdered sugar
Spun Sugar Halo, recipe follows
1 cup sugar
1/2 cup water

Steps:

  • Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
  • In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
  • Batter: Preheat oven to 400 degrees F.
  • In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halos.
  • Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.

HEAVENLY CHOCOLATE CAKE



Heavenly Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 12 to 15 servings

Number Of Ingredients 31

1 1/4 cups granulated sugar
1 cup sour cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup cocoa powder
Seedless raspberry marmalade

Steps:

  • Preheat oven to 350 degrees F.
  • For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
  • For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
  • For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
  • For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
  • For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.

HEAVENLY CHOCOLATE BARS...INCREDIBLE!



Heavenly Chocolate Bars...incredible! image

This is a incredible variation of my favorite chocolate sweets recipe. It is truly a piece of heaven!!

Provided by OceanIvy

Categories     Bar Cookie

Time 43m

Yield 36 serving(s)

Number Of Ingredients 6

1 3/4 cups graham cracker crumbs
1/2 cup melted butter
1 (14 ounce) can sweetened condensed milk
2 cups semi-sweet chocolate chips
1 teaspoon vanilla extract
1 cup chopped nuts

Steps:

  • Heat oven to 375°F.
  • Mix crumbs and butter; press into 13x9-inch baking pan.
  • Bake 8 minutes.
  • Reduce temperature to 350°F.
  • In small saucepan, melt condensed milk and 1 cup chocolate chips, with vanilla.
  • Spread mixture over prepeared crust; add remaining chocolate chips, then the nuts, and press firmly.
  • Bake 25-30 minutes.
  • Let cool before cutting!

Nutrition Facts : Calories 143, Fat 8.7, SaturatedFat 4.2, Cholesterol 10.5, Sodium 82.5, Carbohydrate 16.1, Fiber 1, Sugar 12.6, Protein 2.2

Tips:

  • For the smoothest, most velvety hot chocolate, use high-quality chocolate with a cocoa content of at least 70%.
  • If you don't have heavy cream, you can substitute milk or even water. However, the heavy cream will give the hot chocolate a richer flavor and texture.
  • To make the hot chocolate even more decadent, add a dollop of whipped cream or marshmallows on top.
  • For a unique twist, try adding a pinch of cinnamon or nutmeg to the hot chocolate.
  • If you like your hot chocolate extra thick and creamy, use a blender to blend the hot chocolate until it is smooth and frothy.
  • You can also use a whisk to make the perfect hot chocolate. Simply whisk the milk, cream, and chocolate together over medium heat until the chocolate is melted and the mixture is smooth.
  • Serve your hot chocolate immediately, while it is still hot and steamy.

Conclusion:

No matter how you choose to make it, hot chocolate is a delicious and comforting drink that is perfect for any occasion. It is especially enjoyable on a cold winter day or after a long day at work. So next time you are looking for a warm and comforting drink, reach for a cup of hot chocolate. You won't be disappointed.

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