chocolate recipe

Looking for a churro recipe? This Chocolate Churro Dip from Delish.com is the best. 

Chocolate Churro Dip

refrigerated biscuit dough

tbsp. unsalted butter, melted

c. cinnamon-sugar

c. Nutella (chocolate-hazelnut spread)

Made this last night for my son (6) and my two younger sisters (15 and 13). THEY LOVED IT!! They are already asking when I will make it again.

https://streaming.hearstdigitalstudios.com/0205ac5e-3212-40f4-a99d-5f91ef2e4423/video_rover_16x9_1080p_hd_1571750803_88010.mp4

When churros met Nutella, your world became a better place.

Chocolate Churro Dip Is The Cozy Dessert Dip Of Your Dreams!

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

Dark & squidgy chocolate torte

unsalted butter

bar dark chocolate,70% cocoa, chopped

eggs

golden caster sugar

plain flour

ground almonds

cocoa powder,for dusting

Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.

Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

These Peppermint Hot Chocolate Cookies bake up soft, thick and taste just like hot chocolate. The tops are frosted with dark chocolate and then topped with crushed candy canes. These cookies are perfect to enjoy all season long!

Peppermint Hot Chocolate Cookies

chocolate chips

brown sugar

vanilla bean paste ((or vanilla extract))

all-purpose flour

cocoa powder

salt

chocolate

¼ cup crushed candy canes

In a medium saucepan, melt butter and chocolate chips together until smooth. Set aside to cool.

in a large bowl, cream together the brown sugar, eggs, and vanilla bean paste/extract. Gently pour in the cooled chocolate mixture and beat on low speed. Stir in flour, cocoa powder, and salt until just combined.

Cover bowl and refridgerate for about 2 hours, or until dough is firm. This step is mandatory, as you do not want to end up with thin, spread out cookies.

When dough is chilled, preheat oven to 350°F. Line a large baking pan with parchment paper or lightly grease with non-stick cooking spray.

Drop dough onto prepared baking sheet. Bake for 10-12 minutes, or until the edges start to crack and the middle is slightly firm.

Remove from the oven and place one chocolate wafer on top of each cookie. Let set for 2-3 minutes, and then gently swirl with a knife to frost. Then top each cookie with crushed candy canes. Let set for about 15-20 minutes.

This is the cake for chocolate lovers! Ultramoist chocolate cake, layers of cream cheese chocolate frosting, and an awesome chocolate chip + chocolate drizzle exterior. Recipe based off of this solid Chocolate Blackout Cake from Life Made Simple.

Blackout Chocolate Cake

flour

sugar

cup unsweetened cocoa powder

espresso powder (we use DeLallo)

baking soda

baking powder

sea salt

plain Greek yogurt (we use Chobani whole milk yogurt)

water

vegetable oil

vanilla extract

cups butter, softened

cream cheese, softened

cup heavy cream

Cake

Preheat the oven to 350 degrees. Grease three 9-inch round cake pans. Whisk the dry ingredients together. Add the wet ingredients and mix until just combined. Divide evenly between the three cake pans. Bake for 35 minutes or until the cakes are set. Let the cakes cool for a while.

Frosting: 

Cream the ingredients (except chocolate chips) until smooth.

Assembly

 Cut two 9-inch round circles from cardboard. Cover with foil. Spread just a little bit of frosting on one of the cardboards and stick the first cake on it (this helps it hold). Stack the cakes up, frosting between each layer, around the outside, and on top. Chill for 30 minutes.

Chocolate Chipping

Spread the chocolate chips in a wide jelly roll pan. Place the other cardboard on top of the chilled cake. Holding the cardboard ends, roll the cake into the chocolate chips, pressing gently to get them to stick (see video).

Dear Lindsay

Happy Birthday! What an awesome cake! It's my boyfriends birthday on Friday, so I'll be trying out this amazing recipe very soon. Thank you for the inspiration!

All the best

Annabelle

https://www.youtube.com/watch?v=1B2tAcX4Qxg

This is the cake for chocolate lovers! Ultramoist chocolate cake, layers of cream cheese chocolate frosting, and an awesome chocolate chip + chocolate drizzle exterior. Recipe sponsored by Chobani.

INGREDIENTS (seems long, you can do it):
3 c. all-purpose flour
3 c. granulated sugar
1½ c. unsweetened cocoa powder
1 tbsp. baking soda
1½ tsp. baking powder
1½ tsp. salt
4 large eggs
1½ c. Chobani plain whole milk Greek Yogurt
2 c. warm water
1 tablespoon espresso powder
½ c. vegetable oil
1 tbsp. vanilla extract

HOW TO: whisk wet, whisk dry, combine together. bake cake in 3 layers, 350 degrees, 35 minutes. frost cake (your fave chocolate frosting will work, mine was cream cheese chocolate frosting duh), grip with cardboard, and roll in chocolate chips. drizzle with melted dark chocolate because YOLO.

I will also say, for best results, chill your frosted cake for 15-30 minutes before chocolate-chipping it. it just makes it a little less messy.

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This is a really easy chocolate cake recipe. Once you&#8217;ve made the cake itself, you can dress it up any way you fancy &#8211; for example, you could fill it with whipped cream and jam instead of chocolate icing. Or, after icing or buttercreaming, why not decorate with colourful sweets or chocolate buttons for a birthday cake? Then when you&#8217;re feeling confident with your baking, take it up a level, with our triple chocolate layer cake. We&#8217;ve also got a chocolate mud cake recipe, and John Waite&#8217;s super-moreish chocolate cola cake recipe to check out.

Simple chocolate cake

unsalted butter, softened,

caster sugar

self-raising flour

tsp baking powder

milk

For the icing

dark chocolate

butter, softened

icing sugar

You’ll also need…

sandwich tins

Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm sandwich tins with a little butter and base line with baking paper. In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy.

Add the eggs, 1 at a time, beating after each addition. Sift in the flour, baking powder and cocoa, then lightly fold into the mixture.

Add a little milk until you have a dropping consistency, then divide between the tins. It&#8217;s best to only fill the sandwich tins 3/4 full.

Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Melt the chocolate in a bowl over a pan of simmering water, then cool slightly. In a bowl, beat the butter and icing sugar together with an electric hand whisk until light and fluffy, then fold in the melted chocolate.

Spread some icing over 1 of the cakes, top with the other cake and the rest of the icing.

Chocolate Curls are one of those things that can seem so intimidating, but really shouldn't be. They aren't hard to make once you know what you're doing - they just take a little time and patience. Once you master them, they're sure to be one of your favorite dessert decorations!

How to Make Chocolate Curls

semisweet chocolate

tsp shortening

To make the chocolate, add the chocolate chips and shortening to a bowl and microwave in 15 second increments, stirring between each increment, until it&#8217;s melted and smooth.

Spread the melted chocolate into an even layer onto the back of a half sheet baking pan or large cookie sheet. The chocolate doesn&#8217;t need to be real thick, but shouldn&#8217;t be super thin either. Put the chocolate in the refrigerator until completely cooled and firm.

Once firm, remove the cookie sheet from the fridge and set it on the counter. Use a bench scraper (you could also use a metal spatula) to push forward on the chocolate and create a curl. You may have to test the chocolate every minute or two by trying to make a chocolate curl, until the temperature is right. If the chocolate is flakey, it’s still too cold. If it seems soft and won’t roll, it’s too warm and needs to go back in the refrigerator. It should only be about 3-5 minutes before the chocolate is the right temperature.

Once the chocolate curls are made, store them in the refrigerator to keep them cool and firm until ready to use. Once they are on your dessert, they are fine at room temperature while the dessert is served.

Great recipe, great tutorial with clear instructions- it was easy and fun! I used dark chocolate chips with 60% cacao and added pure orange extract for a great chocolate/orange flavor. It will be the perfect addition to my chocolate cake with orange frosting! Thank you Lindsay!

https://content.jwplatform.com/videos/PuWFWmR2.mp4

How to make chocolate curls

Wondering how to make milk chocolate at home? This easy homemade chocolate recipe will help! Why buy chocolates from stores when you can make your own homemade chocolate? This easy homemade chocolate recipe will help you make your own sweet treats in no time. Anyone can whip up tasty milk chocolates at home using this step by step homemade chocolate recipe. You just need a few simple and easily available ingredients available in the pantry. This homemade chocolate recipe is perfect for guests if you are holding a kitty party, dinner party or even game night. Your kids will also appreciate this amazing homemade chocolate. So what are you waiting for? Try this delicious homemade chocolate recipe today and surprise your loved ones!

Chocloate Recipe: How to make Chocolate at Home | Homemade Chocolate Recipe - Times Food

butter

Water

Place cocoa and butter in the processor and mix until they form a paste. Now, heat a pan and fill it about 1/4 full with water and then place the bowl on top of the pan.

Now, put the chocolate paste in the bowl and then heat until the mixture is hot enough. Put the mixture back in the processor and mix till smooth.

Then warm the milk to room temperature. Add sugar, flour and milk to the cocoa paste and mix the batter well so that no lumps are formed. Now pour the mixture into chocolate moulds and place it in the fridge till they become solid. Take the pieces out and munch away!

How to make chocolate in just 10 minutes: This homemade chocolate requires just 3 base ingredients, is simple to prepare, and super easy to customize. You can make your own vegan milk chocolate, dark chocolate, flavor it, or top it.

How To Make Chocolate (Dark or Milk)

cacao butter ((see notes))

cocoa powder ((I used Dutch processed))

1 1/2-2 Tbsp pure maple syrup ((room temperature, not cold))

tsp vanilla extract ((optional))

You can watch the video in the post for visual instructions.

First, melt the cacao butter (finely chop it if it&#39;s in big pieces) over a double boiler, stirring/whisking often. Once melted, remove it from the heat.To prepare a double boiler, add a couple of inches of water to a small-medium saucepan and top it with a heat-proof bowl, ensuring the water doesn’t come in contact with the bowl, then bring the water to a gentle simmer over medium to medium-low heat.

Stir in the cocoa powder, maple syrup, and vanilla extract (if using) and whisk until lump-free.

Pour the homemade chocolate mixture into the silicone mold of your choice (using a silicone spatula helps to get it all out of the bowl) and leave it to set for several hours in the fridge or 20-30 minutes in the freezer.

When ready, release the homemade chocolate bar from the mold and enjoy!

https://content.jwplatform.com/videos/kjzV1BxS.mp4

How To Make Chocolate (3 Ingredients)

The best part about making homemade Asian bread at home is that you can customize it to anything you like! I like adding different flavors such as chocolate powder, matcha powder, or beetroot to make flavors of swirled bread. Today we are making chocolate milk bread, which is super delicious and the perfect breakfast!

The FLUFFIEST Marble Chocolate Milk Bread

tbsp All-Purpose Flour

Flour

Sugar

Salt

½ tsp active dry yeast

½ Egg (beaten)

ml Milk

ml Water

tbsp Butter (room temperature)

Milk

Egg Yolk

Mix two tablespoons of flour and ½ cup of water. Once combined, bring it to a simmer.

Simmer on medium heat for 3-4 minutes or until it thickens and becomes a roux.

Remove from heat and store in an air-tight container in the fridge for 2 hours or until it has thoroughly cooled down. You can prepare the step the night before to save time.

Tangzhong

Add flour, sugar, salt, yeast, egg, milk, chilled tangzhong, and water in a stand mixer. Mix until thoroughly combined; this will take around 10 minutes; the dough may seem sticky at first, but keep mixing until it is thoroughly combined.

Next, add in room temperature butter, turn on the stand mixer, and mix for another 10-15 minutes or until combined. You can check if the dough is ready by stretching the dough; it should be elastic and see-through. Refer to Youtube Video to get a sample of how to test the dough.

Once the dough is smooth and no longer sticky, form it into a ball, cover it with a damp towel, and let it rest for 1 hour or until it doubles in size.

Milk Bread Dough:

Repeat all the above steps, but in step #1, add the chocolate powder.

Chocolate Milk Bread Dough:

Punch out all the air bubbles, then cut both doughs into two even pieces.

Working with the milk bread dough first, roll it out to around 7 x 9”. Keep rolling to ensure there are no air bubbles.

Repeat the same with the chocolate dough, making it 1 inch smaller than the milk bread dough.

Place the chocolate dough on top of the milk bread dough and tightly roll it in. Pinch the dough together each time it is rolled to ensure it is secured and there are no air bubbles in between.

Repeat the same with the second dough.

Place both dough into a container and let it rest for another 40 minutes.

Dust flour over the bread and preheat the oven to 380F.

Bake at 380 F for 25-30 minutes. Keep an eye to ensure the top doesn’t burn. After removing the bread from the pan and letting it rest on its side for 10 minutes, it stays fluffy.

Final Steps:

Your guests will go mad for these Mexican-inspired chocolate chilli desserts.

Chocolate chilli pots

ancho chilli (see note)

300 milliliters pure (thin) cream

dark chocolate, roughly chopped

egg yolks,

40.00 gm caster sugar

unsalted butter, softened

tsp dried chilli flakes

Step 1

Place the ancho chilli and cream in a small saucepan over medium heat and bring to just below boiling point. Remove from heat and discard chilli. Add chocolate, stirring until melted and smooth. Set aside to cool slightly, then whisk in egg yolks, sugar and butter until combined.

Step 2

Pour into six 100ml serving cups or ramekins. Transfer to the fridge and chill for 1 hour, then sprinkle chilli flakes on top. Chill for a further 2-3 hours until set.

Homemade chocolate candy sweetened only with maple syrup, flavored with peppermint and an optional candy-cane topping. Makes a special, healthy gift for the holidays!

Homemade Maple Sweetened Chocolate Peppermint Wafers

cocoa butter wafers

cocoa powder (unsweetened

maple syrup

vanilla*

peppermint extract**

peppermint candy for topping (optional)

Line a large cookie sheet with parchment paper and set aside.

Set a glass bowl in a saucepan with water in the bottom that doesn't touch the bottom of the bowl.

Add the cocoa butter to the bowl and heat the water to simmering over medium-high heat, melting the cocoa butter completely.

Remove from heat and whisk in the cocoa powder gradually until completely smooth.

Add maple syrup, vanilla, peppermint, and salt and whisk again until smooth.

Use a teaspoon to drop the chocolate onto the prepared pan, making round wafers. Sprinkle tops with optional crushed peppermint.

Cool completely in refrigerator before removing from pan and storing in an airtight container in the refrigerator.

Start any day off right with fluffy, decadent Chocolate Pancakes with Chocolate Chips! This homemade chocolate pancake recipe is wonderfully fluffy and richly chocolatey. Learn how to make decadent chocolate pancakes to share with your people.

Chocolate Pancakes with Chocolate Chips

milk (can use regular chocolate milk)

unflavored oil ((avocado, vegetable, canola all OK))

Combine the dry ingredients — flour, cocoa powder, sugar baking powder, baking soda and salt — in a medium-sized bowl, and whisk together. Set aside.

Combine the the milk and the ¼ cup of chocolate chips in a microwave-safe liquid measuring cup. Heat for 30-45 seconds in the microwave, then stir until the chocolate chips have completely melted. Set aside for a few minutes to cool.

Add the eggs, vanilla extract and oil to the chocolate milk. Whisk until completely incorporated.

Pour the wet ingredients into the dry ingredients, stirring until just combined. Add the rest of the chocolate chips (or set these aside and add them individually to the pancakes on the griddle.) Set aside, and let the batter rest for 5-10 minutes.

While the batter is resting, heat a skillet over medium-high heat. Grease the pan with butter or cooking spray.

Dollop the pancakes onto the preheated skillet when ready, and sprinkle a few chocolate chips, if desired, on the top of each pancake.

Flip each pancake when several bubbles have formed on the surface, and cook through.

Enjoy warm with a pat of butter, maple syrup and your favorite fruit as toppings.

Double chocolate pancakes exist?! Wow they look amazing! Where did you get that plate with all the hearts on it? *BIG HUG from your fellow Texan blogger* I am sorry to hear about your grandfather.

Double chocolate pancakes exist?! Wow they look amazing! Where did you get that plate with all the hearts on it? *BIG HUG from your fellow Texan blogger* I am sorry to hear about your grandfather.

http://neatly-packaged.blogspot.com/

https://content.jwplatform.com/videos/h1OAki51.mp4

Top 12 chocolate recipe recipes from across the web

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

Top Tags

Chocolate Churro Dip

Dark & squidgy chocolate torte

Peppermint Hot Chocolate Cookies

Blackout Chocolate Cake

Simple chocolate cake

How to Make Chocolate Curls

Chocloate Recipe: How to make Choco...

How To Make Chocolate (Dark or Milk...

The FLUFFIEST Marble Chocolate Milk...

Chocolate chilli pots

Homemade Maple Sweetened Chocolate ...

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Top 12 chocolate recipe recipes from across the web

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

Top Tags

Chocolate Churro Dip

Dark & squidgy chocolate torte

Peppermint Hot Chocolate Cookies

Blackout Chocolate Cake

Simple chocolate cake

How to Make Chocolate Curls

Chocloate Recipe: How to make Choco...

How To Make Chocolate (Dark or Milk...

The FLUFFIEST Marble Chocolate Milk...

Chocolate chilli pots

Homemade Maple Sweetened Chocolate ...

Chocolate Pancakes with Chocolate C...

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