chocolate desserts

Get your chocolate fix with this sumptuous cheat's salted chocolate and caramel tarts.

Salted chocolate and caramel tarts

packet dark chocolate shortcrust pastry

good-quality dark chocolate, chopped

tsp glucose syrup

thickened cream

jar dulce de leche

Sea salt flakes,

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Crunchy on the outside and chewy on the inside, these simple cookies are easily customized with your choice of chips (milk or dark chocolate, peanut butter, etc.).

Chocolate Volcano Cookies

confectioners' sugar

c. unsweetened cocoa

salt

vanilla extract

c. chocolate chips

Simple, airy chocolate meringue cookies––And they just so happen to be gluten-free.

Chocolate Chip Meringue Cookies Recipe

egg whites (see note)

cream of tartar

sugar

dark chocolate, finely chopped

Preheat the oven to 300°F. Begin whipping the egg whites in a stand mixer fitted with a whisk attachment on low speed. As the whites start to look wet and frothy, after about 45 seconds, add cream of tartar and salt and allow it to dissolve with the mixer still on low speed, about 10 seconds.

While the whites are still frothy, slowly begin to add the sugar in a steady stream with the mixer on low. Once you've added about 1/4 cup of the sugar, increase the speed to medium and continue to gradually add the sugar as the mixer runs.

Once all the sugar has been added, increase the speed to high and whisk until the meringue is thick and glossy and holds firm peaks when you lift the whisk out of it, about 4 minutes. If it's not there yet, continue to whip the meringue on high speed at 30 second intervals and test again.

Once the meringue is at firm peak stage, spoon a tiny dot of it onto each of the four corners of a baking sheet and press the parchment paper liner down over it. This will anchor the parchment paper.

Carefully fold the chocolate into the meringue with a rubber spatula, taking care not to deflate it.

Spoon 1 1/2 inch to 2 inch dollops of the meringue mixture onto the baking sheet, spaced one inch apart. Try to shape the meringues with a spoon so they have crags and ridges all over.

Bake until the meringues harden on the outside, develop cracks and are only slightly moist on the inside, about 2 hours (this can vary widely depending on your oven). To test for doneness, remove one meringue, allow to cool at room temperature for 5 minutes, then break open to check texture. The center should only be slightly moist at this point.

Allow the meringues to cool on a wire rack. Allow them to cool for at least 1 hour (see note) in a dry place before storing them in a container with the lid left only partially on. Moisture and humidity will cause them to melt, so try to use them soon after baking.

Light, Moist, chocolate velvet cake, drizzled in homemade fudge sauce and topped with vanilla whipped cream and chopped chocolate.

Chocolate Poke Cake with Fudge Sauce

whipping cream.

rounded tbsp icing sugar, powdered sugar

tsp vanilla extract

chocolate bar,

white sugar

cocoa

corn syrup

butter

all purpose flour

cake flour

baking soda

tsp baking powder

vegetable oil

vegetable shortening

vanilla vanilla

eggs

buttermilk

Sift together both flours, cocoa, baking soda, baking...

Sift together both flours, cocoa, baking soda, baking powder, salt and sugar. Set aside.

Grease and flour a 9x13 inch baking pan.

In the bowl of an electric mixer beat...

In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy

Beat the eggs in one at a time.

Fold in the dry ingredients alternately with the...

Fold in the dry ingredients alternately with the buttermilk.

I always add dry ingredients in three divisions...

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch baking pan.

Bake at 325 degrees F for 30-35 minutes...

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pan.

You will need only about half of this...

You will need only about half of this recipe but the remainder can be stored in the fridge in a sealed container fro a couple of weeks to be enjoyed on ice cream sundaes or to use on a second cake later.

In a medium sized saucepan, stir all of...

In a medium sized saucepan, stir all of the ingredients together.

Bring to a very gentle boil, stirring occasionally.

Simmer for five minutes. Watch it very closely,...

Simmer for five minutes. Watch it very closely, it can foam up and boil over if the heat is too high or the pot too small. This is not a recipe to walk away from.

Remove from the heat and let cool to...

Remove from the heat and let cool to room temperature.

Store in an airtight container in the fridge...

Store in an airtight container in the fridge for up to 2 weeks.

beat the cream, icing sugar and vanilla together...

beat the cream, icing sugar and vanilla together at high speed with an electric mixer until stiff peaks form.

Using the round handle of a wooden spoon,...

Using the round handle of a wooden spoon, poke holes into the cake, stopping about a half inch from the bottom of the pan. These holes should be about 3/4 of an inch apart.

Pour 1 1/2 cups of the chilled fudge...

Pour 1 1/2 cups of the chilled fudge sauce evenly over the cake. Frost immediately with the vanilla whipped cream and garnish with about 1/2 cup chopped chocolate bar if you like.

A very easy and decadent molten lava cakes cooked in the Instant Pot pressure cooker, ready in less than 20 minutes. The gooey, fudgy center is irresistible!More Instant Pot recipes: www.crunchycreamysweet.com

Instant Pot Chocolate Lava Cake for Two Recipe

57 g (about ¼ cup) cubed Semisweet chocolate

(about 61 g) Powdered sugar

(about 32 g) All purpose flour

(about 240 g) Water

(about 58 g) Unsalted butter

(about 50 g) Egg

½ teaspoon (about 2 g) Vanilla extract

(about 20 g) Egg yolk

¼ teaspoon (about 2 g) Salt

Cooked eggs enrich a thick layer of creamy chocolate mousse set between two layers of chocolate cake that's draped in ganache. It doesn't get any more decadent than this.

Chocolate Mousse Cake Recipe

(3 3/4 ounces) all-purpose flour

(3/4 ounce) cocoa powder

(about 4 1/3 ounces) packed light brown sugar

sour cream

espresso powder

vanilla

(2 1/3 ounces) granulated sugar

bittersweet chocolate, finely chopped, divided

semi-sweet chocolate, finely chopped (see note)

Confectioners' sugar

Adjust oven rack to middle position and preheat oven to 350°F. Line 9-inch springform pan with parchment and spray with nonstick pan spray.

Sift flour, cocoa, and baking soda into small bowl; set aside. In medium bowl, whisk brown sugar, sour cream, oil, egg, espresso powder, 1 teaspoon vanilla, and salt until combined. Whisk in dry ingredients until smooth.

Spoon batter into prepared pan and bake until just firm and a toothpick inserted into center comes out clean, 17 to 19 minutes. Transfer pan to wire rack to cool 20 minutes, then remove cake from pan to cool completely, about 1 hour.

In small bowl, whisk granulated sugar with yolks. In medium saucepan over medium heat, bring 1/2 cup cream to simmer. Slowly whisk hot cream into egg mixture, then return entire mixture to saucepan. Cook over medium-low heat, stirring, until mixture just thickens, about 1 minute. Whisk in 1 teaspoon vanilla and 12 ounces bittersweet chocolate until smooth. Transfer to large bowl and let cool to room temperature, about 45 minutes.

Using stand or hand mixer fitted with whip attachment, whip 1 1/2 cups cream to medium peak. Fold 1/3 of whipped cream into cooled chocolate mixture until combined and smooth. Fold in remaining whipped cream just until no white streaks remain. 

Line bottom and sides of springform pan with plastic wrap. When cake is cool, slice into two layers. Place one layer into bottom of pan. Fill with mousse and smooth top. Place second layer on top  and gently press to adhere. Cover and chill until set, at least 3 hours.

Place remaining 8 ounces bittersweet chocolate in medium bowl. In small saucepan, heat remaining 3/4 cup plus 2 tablespoons cream until simmering. Pour over chocolate and let sit 5 minutes. Whisk until smooth.

Remove sides of springform pan and invert cake onto large plate. Peel off plastic wrap and replace bottom of springform pan. Invert onto wire rack and set rack into rimmed baking sheet. Pour ganache over cake, allowing it to drip over sides. Chill until set, about 30 minutes. Using offset spatula, spread any remaining ganache around the sides of cake.

Melt semi-sweet chocolate in microwave or in pan over bowl of barely simmering water. Spread chocolate onto back of flat baking sheet (chocolate should be spread very thin). Chill briefly until just set. 

Holding bench scraper at 45 degree angle, scrape 2 to 3-inch wide strips of chocolate until it forms a curl. (If chocolate is breaking, it is too cold; let itwarm up slightly). Place curls on cake and dust with confectioners' sugar. See note for serving instructions. 

These Flourless Zucchini Brownies are so fudgy and rich, loaded with chocolate chips plus zucchini which makes them extra moist!

Flourless Zucchini Brownies 

Nonstick cooking spray

almond meal (such

cocoa powder

unprocessed raw honey

(2 1/2 oz total) grated zucchini (not squeezed)

chocolate chips

Preheat the oven to 325°F. Prepare a nonstick 9 x 9 inch baking pan with cooking spray. Cut a sheet of parchment paper about 9 inches wide, and long enough to form a sling so you can easily remove the brownies once cooked. Place into the baking pan.

In a medium bowl, whisk the egg whites.

In a large bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Add the zucchini and egg whites and stir with a spatula. Add the honey and vanilla and stir with the spatula until combined. Fold in the chocolate chips. Pour the batter into the prepared baking pan.

Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool about 30 minutes. Cut into 12 squares and serve.

Flourless Chocolate Zucchini Brownies are so decadent, with no oil or butter in them!


PRINT recipe: https://www.skinnytaste.com/zucchini-brownies/

Flourless Zucchini Brownies

Foolproof yet impressive dark chocolate fudge topped with flaky sea salt and lime zest. Best of all? No candy thermometer needed! (Gluten-Free)

Dark Chocolate Fudge With Lime And Sea Salt

790 g (about 2 ½ cups) Sweetened condensed milk

80 g (about ¼ cup) Salted butter

640 g (about 3 ¾ cups) coarsely chopped Dark chocolate

70 g (about ½ cup) Powdered sugar

(about 400 g) zest of Lime

⅛ teaspoon flaked Sea salt

This dark chocolate mousse has a rich and creamy taste thanks to the addition of extra virgin olive oil and a splash of liqueur.

Chocolate mousse with olive oil

good-quality dark chocolate, roughly chopped

(125 milliliters) extra virgin olive oil

eggs, separated

caster sugar

Frangelico (optional)

hazelnuts

Whipped cream, to serve

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This is the perfect comfort-food dessert. I love the pure flavor and creamy decadence of the homemade chocolate pudding filling. The crisp all-butter crust provides the perfect amount of flaky crunch. It's my go-to dessert for special occasions at home.

Chocolate Pudding Pie Recipe

recipe Easy Pie Dough, shaped and chilled in a pie plate

milk

cornstarch

chocolate, chopped finely

heavy cream, cold

confectioner's sugar

chocolate

Prepare the crust: Preheat the oven to 425°F. Line the bottom of the chilled pie crust with foil or parchment paper and fill it with pie weights (I reuse dried beans for this purpose) and bake for 15 minutes on the bottom rack of the oven, rotating halfway through. Remove the weights and liner and bake for an additional 15 minutes, until the bottom of the pie is a golden brown. Remove the shell from the oven and allow it to cool.

Pour the milk into a medium saucepan with a heavy bottom. In a small bowl, whisk together sugar, cornstarch, cocoa, and salt. Place the milk over medium heat and whisk in the dry ingredients a little at a time. Continue to whisk without stopping, the mixture will start to thicken after about 5 minutes. Whisk vigorously until it bubbles. Turn the heat to low, add the butter, and whisk until it has melted. Add the finely chopped chocolate and whisk until it is completely melted. Pour the pudding into the baked pie shell. Press a layer of plastic wrap against the surface of the pudding (unless you like pudding skin, in which case, skip the plastic wrap) and place the pie in the fridge for 3-4 hours to cool completely.

When ready to serve: Combine the cold, heavy cream and confectioner's sugar in a large bowl and whisk until the cream holds a medium peak. Remove the plastic wrap from the surface of the pie, and top the pie with the whipped cream. Sprinkle chocolate shavings or sprinkles if desired. Serve immediately.

&quot;These are only for people who've been REALLY good recently.&quot;

Disgustingly Rich Brownies

Sugar

all-purpose flour

Eggs

Salt

walnuts

An ice cold &quot;hot&quot; chocolate packed with peanut butter, Reese&#039;s Peanut Butter Cups, and Reese&#039;s Pieces?? Yes! This Peanut Butter Frozen Hot Chocolate is a rich and creamy frozen drink that makes hot chocolate a totally acceptable warm weather treat!

Peanut Butter Frozen Hot Chocolate

Tbsp chocolate sauce, chocolate fudge, or melted chocolate ((for glass rim))

Reese's Pieces

whole milk, (divided)

peanut butter

peanut butter cups, (plus more for topping)

Whipped cream, (for topping)

Brush chocolate sauce around the rims of glasses or mugs and place crushed Reese&#039;s Pieces on a small plate. Rotate glass upside-down on plate to coat rims in Reese&#039;s Pieces. Save any remaining Reese&#039;s Pieces for topping whipped cream.

Add chocolate to the bowl of a double boiler (or to a heat-proof bowl set over a pot of gently simmering water) and stir until melted. Whisk in cocoa powder and 1 cup whole milk. Stir until smooth.

Remove from heat and let mixture cool to room temperature (you can put it in the fridge to speed up process).

Pour remaining 1 cup milk, cool chocolate mixture, peanut butter, peanut butter cups and ice in blender and process until smooth.

Pour into prepared glasses or mugs and top with whipped cream and remaining crushed Reese&#039;s Pieces. Add on an extra peanut butter cup if desired.

Easy and delicious, soft kefir and cocoa cookie recipe.

Melt in your mouth cocoa and kefir cookies

g all-purpose flour

0.25 tsp baking soda

g cocoa powder

g (or less) white sugar

130 ml kefir or buttermilk

60 g melted butter

tsp vanilla extract (optional)

Keep good things coming out of the kitchen all through the weekend with these Black Forest chocolate puddings.

Molten black forest puddings

unsalted butter, chopped

eggs, egg

(75 grams) caster sugar

plain flour, sifted

jar amarena cherries, drained, juice reserved (see note)

Cocoa powder

Vanilla bean ice cream,

Our two favourite ingredients - chocolate and coffee - are combined in this traditional, creamy dessert.

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