Best 2 Hot Cocoa Monkey Bread Recipes

Hot Cocoa Monkey Bread: A Delightful Chocolatey Treat

Indulge in the ultimate comfort food experience with Hot Cocoa Monkey Bread, a dessert that combines the warmth of hot cocoa and the irresistible texture of pull-apart bread. This delectable treat is perfect for cozying up on a chilly day or sharing with loved ones during special occasions. Our collection of recipes offers diverse variations of this classic dish, ensuring there's something for every taste preference. Dive into the rich chocolatey goodness of our Classic Hot Cocoa Monkey Bread, featuring a moist and fluffy bread coated in a decadent chocolate sauce. For a fun twist, try our Peppermint Hot Cocoa Monkey Bread, where the minty freshness of peppermint complements the rich chocolate. If you prefer a healthier option, our Gluten-Free Hot Cocoa Monkey Bread is a delightful choice, offering the same delicious flavors without compromising on dietary restrictions. And for those who love a bit of crunch, our Crunchy Hot Cocoa Monkey Bread, topped with a crispy streusel topping, is an absolute must-try. Whichever recipe you choose, you'll be greeted with a delightful symphony of flavors and textures that will leave you craving more.

Let's cook with our recipes!

HOT CHOCOLATE MONKEY BREAD

Hot Chocolate Monkey Bread image

Easy monkey bread recipe layers biscuit pieces in between a Swiss Miss chocolate glaze for a pull apart gooey treat to top with Reddi-wip.

Provided by Reddi-wip

Categories Trusted Brands: Recipes and Tips Reddi-wip®

Time 50m

Yield 12

Number Of Ingredients 7

Ingredients

PAM® Baking Spray
5 (0.73 ounce) envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix, divided
½ cup granulated sugar, divided
½ cup Parkay® Original Spread-tub, melted
¼ cup reduced fat (2%) milk
2 (16 ounce) cans refrigerated jumbo buttermilk biscuits (8 count), quartered
Reddi-wip® Original Dairy Whipped Topping

Steps:

Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 48.2 g, Cholesterol 2.8 mg, Fat 17.4 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 886.4 mg, Sugar 19.6 g

CHOCOLATE MONKEY BREAD

Chocolate Monkey Bread image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup Medjool dates (about 12)
2/3 cup fresh almond milk
1 1/2 cups almond flour
1 1/4 cups gluten-free flour, such as Cup4Cup
1/3 cup cacao powder or cocoa powder
2 teaspoons baking powder
2 teaspoons apple cider vinegar or lemon juice
1 teaspoon baking soda
Pinch sea salt
8 Medjool dates
1/4 cup cacao powder or cocoa powder
2/3 cup coconut water
1/4 cup dark chocolate chips, optional

Steps:

For the dough: Preheat the oven to 350 degrees F. Line a loaf pan with parchment or spray with cooking spray, then set aside.
Combine the dates and almond milk in a blender and blend until smooth.
Add the almond flour, gluten-free flour, cacao powder, baking powder, apple cider vinegar, baking soda and salt. Blend until thoroughly combined, stopping to scrape down the sides of the blender as necessary.
Roll the dough into small balls roughly 1 inch in diameter.
For the chocolate coating: Add the dates, cacao powder and coconut water to a cleaned blender and blend until smooth.
Dip each ball of dough in the coating mixture and use a spoon to cover with a thin layer. Transfer the dough balls to the prepared loaf pan and sprinkle with chocolate chips, if using.
Bake until the monkey bread has light golden brown, crisp edges, approximately 40 minutes.
Cool for at least 15 minutes, then spoon out or pull apart to serve. Enjoy!

Tips:

For optimal results, use fresh milk and dark chocolate.
If desired, experiment with various chocolate chips, such as semi-sweet, bittersweet, or even white chocolate.
Feel free to adjust the amount of cinnamon and cocoa powder to your taste.
Ensure the chocolate chips are evenly distributed throughout the biscuit dough to ensure a delectable chocolatey experience in every bite.
If you encounter difficulties with the dough being too dry, gradually add milk, one tablespoon at a time, until the desired consistency is achieved.
For a delightful presentation, consider drizzling melted chocolate or caramel sauce over the baked monkey bread before serving.

Conclusion:

Indulge in the ultimate comfort food experience with this delectable hot cocoa monkey bread. The combination of soft, fluffy biscuit dough, rich chocolate chips, and a warm, comforting hot cocoa sauce creates a symphony of flavors that will tantalize your taste buds. Whether you're looking for a cozy treat to warm up on a chilly day or a delightful dessert to impress your loved ones, this hot cocoa monkey bread is sure to become a cherished family favorite. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more!