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chocolate

Recipes with Chocolate

Italian Biscotti with Nutella, Espresso and Hazelnuts

Add to ❤ Favorites Ingredients 3 large eggs 1 cup (250 mL) granulated sugar 1/2 tsp (2.5 mL) baking powder 2 cups (500 mL) all-purpose flour 1/4 cup (60ml) icing sugar 1 tsp (5ml) instant espresso coffee powder 1 tsp (5ml) coffee liqueur 1/2 cup (125ml) Nutella, chocolate hazelnut spread 2 cups (500 mL, 300 g) roasted hazelnuts, skins removed icing sugar to sprinkle on work surface white chocolate wafers for melting, 340 g, (we used Candy Melts by Wilton) whole espresso beans, chopped, for sprinkling Read the Instructions here  

Cookie Butter Hazelnut Chocolate Chunk Biscotti

Add to ❤ Favorites Ingredients for 40 biscotti 10 tablespoons unsalted butter (5 ounces or 1 stick plus 2 tablespoons) 2 2/3 cups all-purpose flour 2 3/4 teaspoons baking powder 3/4 teaspoon kosher salt 3 large eggs 1 1/4 cups sugar 2 teaspoons pure vanilla extract 1/2 cup Cookie Butter (Speculoos spread) 1 cup toasted, skinned coarsely chopped hazelnuts, 1 cup chopped dark chocolate or chocolate chunks 2 cups finely chopped bittersweet or semi sweet chocolate 1 cup finely chopped bittersweet or semi sweet chocolate 1 package Speculoos cookies (or gingersnaps) Read the Instructions here  

Chocolate Fudge Pecan Pie

Add to ❤ Favorites What really sets this pie apart from other chocolate pies is the texture. Gooey brownie batter is the best way I can think to describe it, somewhere in between chocolate custard and dark chocolate fudge sauce. Ingredients for 12 servings For Crust: 1 3/4 cups (7.75 ounces) White Lily® All-Purpose Flour 1 teaspoon granulated sugar 1/2 teaspoon kosher salt 6 tablespoons (3/4 stick) cold unsalted butter, cut into cubes 4 tablespoons cold unflavored vegetable shortening, cut into cubes 4-6 tablespoons ice water 1 egg, lightly beaten with 1 teaspoon water For Filling: 1/2 cup pecan halves 1/2 cup chopped pecan pieces 8 ounces dark chocolate, chopped 1/2 cup (1 stick) unsalted butter, cut into cubes 3/4 cup granulated sugar 3/4 cup packed light brown sugar 3/4 teaspoon kosher salt 4 large eggs, at room temperature 1 teaspoon vanilla extract Read the Instructions here  

Mexican Chocolate Cream Pie

Add to ❤ Favorites Cayenne and espresso powder along with a cinnamon spiced graham crust give this Cooking Light chocolate cream pie a Mexican twist. Ingredients for 8 servings CRUST: 1 1/2 cups graham cracker crumbs 2 tablespoons sugar 1 teaspoon ground cinnamon 1/8 teaspoon salt 2 tablespoons butter, melted 2 tablespoons egg white (save yolk for filling) FILLING: 1/2 cup sugar 2 tablespoons cornstarch 1 generous tablespoon unsweetened cocoa powder 1/8 teaspoon salt 1/4 teaspoon espresso powder 1/8 teaspoon ground red pepper 1 large egg A large egg yolk 1 3/4 cups milk, low fat (I used whole) 2 ounces dark chocolate, chopped 1 teaspoon vanilla extract 1 1/2 cups frozen reduced-calorie whipped topping, thawed Read the Instructions here  

Mini Cheesecakes

Add to ❤ Favorites Ingredients for 4 cheesecakes 1/2 cup crushed graham crackers (about 3 sheets) 2 tablespoon unsalted butter, melted 4 ounces cream cheese, at room temperature 5 tablespoons granulated sugar 1/2 teaspoon vanilla extract 1/2 teaspoon fresh lemon juice 1 large egg For the topping: 1/3 cup chocolate chips 1 teaspoon coconut oil strawberries Read the Instructions here  

Brandied Chocolate Truffles

Add to ❤ Favorites Delicious no bake chocolate truffles with a hint of brandy, rolled in toasted coconut, Cocoa powder and toasted pecans Ingredients for 20 truffles 12 oz semi-sweet chocolate 1/4 cup brandy 1/2 cup heavy cream 1 tbsp light corn syrup 3 tbsp unsalted butter 1/2 cup sweetened shredded coconut toasted 1/2 cup unsweetened cocoa powder 1/2 cup chopped pecans toasted Read the Instructions here  

Chocolate Avocado Bundt Cake

Add to ❤ Favorites This chocolate avocado bundt cake is the furthest thing from vegan! Butter, eggs and avocado make this truly the richest chocolate cake you’re ever going to eat! Ingredients 2 1/4 cups all purpose flour 2/3 cup cocoa, sifted 1 cup white sugar 1 cup dark brown sugar 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 1/2 tsp instant coffee granules 1 1/2 cups milk 3 eggs 2 tsp vanilla 3 large ripe avocados, scooped out & mashed thoroughly 1/2 cup melted butter Read the Instructions here  

Triple Chocolate Banana Bread

Add to ❤ Favorites Ingredients for a 9×5 loaf pan 1½ cups flour ½ cup cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ cup butter ¼ cup brown sugar ½ cup white sugar 2 eggs 4 small bananas, mashed (approx. 1⅓ cups) ½ cup chocolate chips Topping ¼ cup half & half 2 tablespoons brown sugar, packed 1 teaspoon butter ½ teaspoon vanilla 6 tablespoons chocolate chips Read the Instructions here  

Chocolate Chip Cheesecake with Chocolate Mousse

Add to ❤ Favorites Ingredients for 1 cake For the base 1½ cup chocolate crumbs 2 tbsp sugar ? cup melted butter For the cheesecake layer 2 packages cream cheese, room temperature ½ cup sugar 1 tsp lemon juice 1 tsp vanilla 2 whole eggs ¾ cup mini chocolate chips For the chocolate Mousse 1 cup semi sweet chocolate chips ¼ cup butter 3 egg yolks ¼ cup sugar 2 tbsp coffee, cooled 1 tsp vanilla ½ cup heavy cream – whipped Read the Instructions here  

Tunnel of Fudge Cake

Add to ❤ Favorites Tunnel of Fudge Cake is a brownie-like bundt cake with a tunnel of chocolate cheesecake filling. Ingredients For the cake ½ cup scalded milk 2 ounces (⅓ cup) dark chocolate chips 1 ¼ cups butter, softened 1 cup granulated sugar ¾ cup brown sugar 5 eggs 1 Tablespoon vanilla extract 2 cups all purpose flour 1 teaspoon salt 2 teaspoons baking powder ¾ cup unsweetened cocoa powder 2 cups powdered sugar Chocolate Fudge Filling 1 cup chocolate chips, melted 4 ounces cream cheese, softened 2 tablespoons whipping cream Ganache 1 cup dark chocolate chips ⅓ cup heavy whipping cream Read the Instructions here  

Nutella Banana Bread

Add to ❤ Favorites Ingredients for a 9 x 5-inch loaf pan 4 tablespoons Nutella or other chocolate hazelnut spread 3 tablespoons plus ½ teaspoon vegetable oil; divided 3 tablespoons unsalted butter, room temp ½ cup packed brown sugar 2 medium ripe bananas, sliced or broken into pieces 2 large eggs 1 ½ cups White Lily All-Purpose Flour ¾ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ¼ cup heavy cream Read the Instructions here  

Chocolate Chip Banana Cake with Peanut Butter Frosting

Add to ❤ Favorites Ingredients for 15-20 pieces For the Banana Chocolate Chip Cake 1 and ½ cup brown bananas, mashed very well (you’ll need 3-4 bananas) 2 and ¾ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt ¾ cup unsalted butter, softened to room temperature 1 cup granulated sugar ½ cup packed brown sugar 3 large eggs, room temperature 2 teaspoons vanilla ½ cup sour cream, room temperature 1 cup buttermilk, room temperature* 1 cup mini chocolate chips For the Peanut Butter Frosting ½ cup unsalted butter, softened to room temperature 1 cup smooth peanut butter (not natural, homemade or whipped) 2 cups powdered sugar, sifted 3-4 tablespoons milk or cream For the Decorations ⅓ cup mini chocolate chips 10-12 Miniature Reese’s Peanut Butter Cups, cut into pieces Handful of mini chocolate chips Read the Instructions here