These recipes will have discerning lovers groaning with pleasure – chocolate lovers, that is! Check out these truly decadent recipes that use chocolate in ways you might never have dreamed of!
- 1 Chocolate Griddle Cakes with Chocolate Sauce
- 2 Brandied Hot Chocolate
- 3 Mixed Berry Chocolate Toffee Bites
- 4 Chocolate, Almond, and Dried Cranberry Biscotti
- 5 Chocolate Chili Brownies
- 6 Chocolate Cinnamon Mousse with Cherries
Chocolate Griddle Cakes with Chocolate Sauce
(Serves 4, Prep time: 45 min)
If you’ve never indulged in chocolate for breakfast, you’re missing out! This amazing recipe can be served for brunch, dessert, or to impress a chocolate lover with breakfast in bed. If you have a real sweet tooth, try topping the griddle cakes with shaved chocolate and maple syrup rather than the chocolate sauce!
- 1 cup heavy cream
- 7 oz fine-quality bittersweet chocolate, finely chopped
Griddle Cakes Ingredients:
- 1/2 cup Dutch-process unsweetened cocoa powder
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 whole large eggs
- 1 large egg yolk
- 3/4 cup well-shaken buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- Unsalted butter for greasing griddle
- Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently whisking until smooth.
- Keep warm or at room temperature.
Griddle Cakes Directions:
- Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk, buttermilk, oil, and vanilla until combined well.
- Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
- Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles appear on surface, 1 to 2 minutes.
- Flip cakes with a large spatula and cook until tops spring back when pressed gently, about 1 minute. Transfer to a plate and loosely cover with foil to keep warm. Add 1/2 teaspoon butter to griddle between batches.
- Serve cakes in stacks, topped with chocolate sauce.
Recipe courtesy Lillian Chou/Gourmet
Brandied Hot Chocolate
(Serves 8, Prep time: 15 min)
This is the real thing – with a kick! Please note that chocolate with more than 60 percent cacao will be too bitter.
- 2 teaspoons cornstarch
- 1 1/2 cups whole milk
- 1/2 cup water
- 10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsweetened cocoa powder (optional)
- 2 tablespoons brandy (optional), or to taste
- Whisk together cornstarch and 2 tablespoons milk. Bring water to a boil in a 2-quart heavy saucepan, then reduce heat to moderately low and add chopped chocolate and a pinch of salt, whisking until smooth.
- Add cream and remaining milk (1 1/4 cups plus 2 tablespoons) and increase heat to moderate, then cook, whisking occasionally, until mixture is smooth and heated through. Taste; for a deeper chocolate flavor, whisk in cocoa.
- Whisk cornstarch mixture, then add half to chocolate mixture and simmer, whisking, until slightly thickened, about 2 minutes. Add brandy (if using) and remaining cornstarch mixture to thicken if desired, then simmer, whisking, 1 minute.
Recipe courtesy Melissa Roberts/Gourmet
Mixed Berry Chocolate Toffee Bites
(Makes 20, Prep time: 35 min)
These rich treats are perfect for after dinner, or to present to a loved one as a gift.
- 6 ounces bittersweet or semisweet chocolate or high-quality milk chocolate, chopped
- 1 1/2 teaspoons grated orange peel (optional)
- 2 cups mixed fresh berries (such as blackberries, raspberries, and blueberries)
- 2 1.4-ounce English toffee candy bars (such as Skor), cut into 1/4-inch pieces
- Line large baking sheet with foil. Stir chocolate in small bowl set over saucepan of simmering water until melted, smooth, and warm.
- Remove bowl from over water. Mix orange peel into chocolate, if desired. Spoon by teaspoonfuls onto foil, spacing about 1 1/2 inches apart (do not spread).
- Top with berries and toffee, making sure toppings touch melted chocolate. Chill until chocolate sets, about 15 minutes. Remove from foil.
Recipe courtesy Bon Appetit
Take a look at: 5 Things to Do With Nutella
Chocolate, Almond, and Dried Cranberry Biscotti
A step up from your average biscotti – invite someone special for coffee…
- 1 1/2 cups all purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 cup dried cranberries
- 1 cup sliced almonds
- 8 ounces good-quality white chocolate, finely chopped (optional)
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350F. Line 2 baking sheets with parchment paper. Sift first 5 ingredients into large bowl. Whisk eggs and vanilla in medium bowl to blend. Using electric mixer, beat eggs and melted butter into dry ingredients. Stir in cranberries and almonds.
- Turn dough out onto floured surface. Using floured hands, divide dough into 3 equal pieces. Shape each into 8x2x3/4-inch log. Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.
- Bake logs 12 minutes. Reverse position of baking sheets. Bake logs until firm and dry to touch, about 12 minutes longer. Remove from oven. Reduce oven temperature to 325°F.
- Transfer logs to work surface. Using a serrated knife, cut hot logs diagonally into 1/2-inch-thick slices. Place slices cut side down on same baking sheets. Bake biscotti until dry and slightly darker, about 10 minutes. Transfer to racks and let cool.
- If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth. Remove from over water. Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each. Return to same baking sheets. Chill until chocolate is set, about 20 minutes. (Can be made 3 days ahead. Arrange between sheets of waxed paper in airtight containers; store at room temperature.
Chocolate Chili Brownies
(Serves 6, Prep time: 55min)
Spice up your dessert life! Serve warm with ice cream and chocolate curls.
- 8 ounces good-quality bittersweet chocolate, broken into pieces
- 1 stick (4 ounces) unsalted butter, cut into pieces, plus extra for greasing the pan
- 1 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 11/4 cups all-purpose flour
- 1 /3 cup unsweetened cocoa powder
- 3 teaspoons chili powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 pint vanilla ice cream
- One bar good-quality bittersweet chocolate, shaved into curls with a vegetable peeler
- 1. Preheat the oven to 350 degrees F. Butter a 9×13-inch baking pan.
- Place the chocolate and butter in a medium saucepan and melt over low heat, stirring until smooth, about 5 minutes. Remove the chocolate from the heat and whisk in both sugars until smooth.
- In a resealable plastic bag, combine the flour, cocoa powder, chili powder, baking powder and salt and shake together to mix. Whisk the eggs, 1 at a time, into the barely warm chocolate mixture. Add the flour mixture and stir until smooth. Pour the brownie mixture into the prepared pan and bake until set, about 25 minutes.
- Let cool 5 minutes, and then cut the brownies into desired shapes with a cookie cutter or knife.
Chocolate Cinnamon Mousse with Cherries
A gorgeous dessert treat, perfect for summer or a romantic occasion!
- 8 ounces fresh Bing cherries, pitted
- 1/3 cup black cherry preserves or other cherry preserves
- 1/3 cup ruby Port or cherry juice
- 1 1/4 cups chilled heavy whipping cream, divided
- 1/8 teaspoon (generous) ground cinnamon
- 4 ounces bittersweet or semisweet chocolate, chopped
- Combine cherries, cherry preserves, and Port in heavy small saucepan.
- Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat.
- Transfer to small bowl and chill until cold, about 3 hours.
- Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat.
- Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl.
- Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form.
- Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated.
- Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours.
- Spoon cherries with syrup atop mousse and serve.
Recipe courtesy Dave Lieberman/Bon Appetit