chocolate lover

White and dark chocolate kissed with peppermint and covered in crushed candy canes. This holiday treat is too easy not to make!

Peppermint Bark

oz dark chocolate (melted)

oz white chocolate (melted)

tsp peppermint oil

candy canes

Melt the dark chocolate. You can use a double boiler or microwave the chocolate in short 30 second bursts at 50% power.

Pour the dark chocolate onto a parchment paper-lined 8x8 inch dish and smooth out with a spatula. Set aside to partially set.

Melt the white chocolate then add the peppermint oil and stir in well. Sprinkle in about 1/3 cup of crushed candy cane and fold into the white chocolate.

Pour the white chocolate onto the partially set dark chocolate and smooth out with a spatula. Sprinkle more crushed candy cane on top and set aside to cool and set.

Cut the bark into pieces and they&#x27;re ready to eat!

This delicious peppermint bark tastes better than the store-bought version and is so EASY to make!!! You’ll love this quintessential holiday treat! No bake, only four ingredients and totally addictive!!

✅ RECIPE:  https://preppykitchen.com/peppermint-bark/
Find Amy on instagram at https://www.instagram.com/amybethcupp/

There are times when I want to go overboard with the cake decorating, and there other times I just want to make a quick, delicious treat. This white chocolate peppermint bark definitely falls into the “quick treat” category. It has four ingredients (three if you’re in a pinch)! You can even use a microwave to melt the chocolate. You can scale the recipe up or down in a snap and did I mention it's a perfect Christmas recipe?
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Easy Peppermint Bark Recipe

Scrumptious, light as air pastries filled with dreamy vanilla pastry cream and dipped in chocolate. These treats will be gone in a flash!!

Eclairs

milk

vanilla bean (split lengthwise)

sugar

cornstarch

unsalted butter

water

tbs 1 stick unsalted butter

tsp salt

tsp sugar

all-purpose flour

eggs (plus 1 extra, if needed)

heavy cream

oz semisweet chocolate (coarsely chopped)

Preheat oven to 425.

For Preparation:

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now  technically called Ambassador Cream.

For the Filling:

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them.  You can also make fat dots if you want ti make smaller servings. You should have 8 to 10 lengths. If they look horrible like the ones pictured above, don't worry! The egg wash will fix it.

Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface.

Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.

Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).

For the Pastry:

In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat.

Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth.

Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

For the Glaze:

This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven.  Shhhh our secret! 

Full Recipe: https://preppykitchen.com/chocolate-eclairs/

If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!

HOW LONG DO CHOCOLATE ECLAIRS LAST?

Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.

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Best Chocolate Eclair Recipe

All during fall, I eat as many pumpkin-flavored things as I can! These amazing pumpkin brownies are one of them! Super simple to make and so delicious! I guarantee you that no one will even notice these moist and chocolatey brownies are vegan!

Easy Pumpkin Brownies Recipe

flour

cocoa powder

baking powder

salt

pumpkin puree

vegetable or canola oil

Preheat the oven to 350 degrees F (180 degrees C). Grease baking 9x9 inch (17x17 cm) pan.

In a medium bowl, combine all the ingredients together thoroughly until completely smooth.

Pour the batter into the prepared baking pan and bake for 25 minutes or until the cake is almost set but the center wobbles slightly. (The brownie should be moist on the inside but now raw).

Remove from the oven and allow to cool in the pan.

When it is completely cooled, cut into squares and enjoy.

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Peppermint Bark

Eclairs

Easy Pumpkin Brownies Recipe

Top 3 chocolate lover recipes from across the web

The most viewed chocolate lover recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Peppermint Bark

Eclairs

Easy Pumpkin Brownies Recipe

The most viewed chocolate lover recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine