Author: Chocolate Covered Weekly

Your biscuits will never be the same. If you like Nutella spread on bread, or love your pudding warm, this combo will blow your mind. And biscuits are the perfect foil. Chocolate gravy on biscuits has long roots in Appalachia, and because is it essentially a pantry recipe, using cocoa powder for the chocolate, it is one of those things that can be made almost any time on a whim. It is super easy to make, you can hold it in a slow cooker on warm, and it is always that surprising bonus special dish that makes guests excited.

Ingredients:

1/4 cup cocoa powder
1 cup granulated sugar
3 tablespoons instant flour or all-purpose flour
Pinch of kosher salt
2 cups whole milk, warmed
4 tablespoons butter, cubed and chilled
Hot biscuits for serving

Directions:

Step 1
Sift together the cocoa, sugar, flour, and salt into a large skillet.

Step 2
Whisking continuously, add the warm milk in a slow, steady stream and whisk until smooth.

Step 3
Cook over medium heat, stirring continuously with a heatproof spatula until the gravy thickly coats it, about 8 minutes.

Step 4
Remove the skillet from the heat, add the butter, and stir until melted.

Step 5
To serve: Split the hot biscuits in half and divide among serving plates. Top with warm gravy and serve straightaway.

Sheri Castle’s recipe, posted on MyRecipes.com.

The flourless chocolate cake is one of the greatest feats of baking magic ever invented. It’s a chic little showstopper, the kind of thing that makes people go, “It’s so rich, I can only have a teensy slice,” but you’re like, “I’ll be the judge of that, thank you.” It’s exactly the right dessert to chase away the winter blahs, a cake that feels festive when the weather says otherwise. One word of warning: This is a very simple recipe, but it’s also very ingredient and technique specific. There are only 3 ingredients, so pick out the butter, chocolate and eggs you really love. Yes, you really have to whip the eggs for 5 minutes; you really have to use a bain-marie; and you really have to cover it in foil and then remove the foil.

Recipe: 15-Minute Chocolate Cake

Inspired by “Italian Easy: Recipes from London’s River Cafe”

Yields: 12 servings (or maybe 8, no judgment)
Bake Time: 15 minutes

Ingredients:

1 pound of chocolate with at least 70% cocoa solids, broken up into pieces (I like Lindt.)
2 1/2 sticks of butter (I’m fond of Kerrygold.)
6 eggs, organic if possible

Directions:

Preheat the oven to 425°F.
Generously butter a 10-inch springform pan and line the bottom with parchment paper. (No springform pan? You can do this in a cake pan of the same size, but it will be trickier to release.)

Set a medium pan of water to simmer. You’ll be whipping your eggs in a bowl over this water, so fill it about halfway.
In a large microwave-safe bowl, melt the chocolate and butter in the microwave for 1 minute. Stir, then microwave in 15 second intervals until completely melted. (You can do the melting over a simmering bowl of water thing, if you’re inclined; but I never have, and I wouldn’t ask you to try.)
Break all of the eggs into a bowl large enough to fit over the pan of water. Place the pan over the water and beat the eggs until they just start to thicken, about 1 minute or so.
Remove the pan from the heat and beat the eggs another 4-5 minutes, until they’re very light and foamy.
Meanwhile, pour your hot water into a roasting pan.
Fold half of the eggs into the chocolate mixture to combine, then fold in the remainder.
Pour the batter into your springform pan, then cover with a lightly buttered sheet of foil. Gently place the springform pan in the roasting pan, so the water comes about halfway up the sides.
Bake for 5 minutes, then remove the foil and bake for another 10 minutes.
Remove everything from the oven. The cake should be a little wiggly in the center. Remove it from the roasting pan and allow it to cool completely.
Unmold and dust with confectioners sugar, or serve with whipped cream and fruit.

As posted on SALON.COM by Mary Elizabeth Williams.

A cookbook author and pilates instructor has shared how to make a mouthwatering chocolate mousse using one ingredient. Amy from Melbourne, who goes by Amy Lee Active online, uses her favorite block of quality chocolate and boiling water to create the tasty dessert.

Amy begins by breaking up a block of her favorite quality chocolate and placing it into a heat proof bowl. The chocolate must have a cocoa content of 60% or more. Next she pours three quarter cups of boiling water directly on top of the chocolate, then begin whisking the water and chocolate together. Continue whisking until all of the chocolate has melted and the consistency resembles ‘thickened cream’. Next she whips the mixture with an electric mixing device over a bowl of ice until it is thick and creamy, this will take eight to 10 minutes. Finally Amy pipes the chocolate mousse into a glass and tops it with dark chocolate shavings and strawberries.

As posted on DAILYMAIL.CO.UK. Click HERE to watch the video of how it’s made.

Hot chocolate is a cozy cold-weather favorite. While the traditional beverage is always a tasty option, hot chocolate is capable of so much more. From baked goods to frozen treats, there are many sweet ways to put those hot cocoa packets to work. Enjoy hot chocolate’s versatility with these five unique recipes for Baileys slow cooker hot chocolate, hot chocolate with cheese, hot chocolate dip, Ferrero Rocher hot chocolate, and Tahini hot chocolate, with recipes HERE.

While any sweet will cause some blood sugar rise, picking strategic recipes (like these five) can mean enjoying your dessert knowing your body’s response won’t be quite as dramatic—which is a good thing for your health. Click, HERE, for recipes for 5 delicious recipes: 3-Ingredient Chocolate Truffles, One-Bowl Brownies, Seeded Chocolate-Tahini Bark, Collagen Chocolate Mousse, and Choco-cado pudding pops.

 

Try the following recipes to see!

Hot Chocolate Recipe

Ingredients:

8 ounces bittersweet chocolate at least 70%, chopped (Godiva or Trader Joe’s is suggested)
1.5 cups whole milk
1/2 cup heavy cream
2 teaspoons powdered sugar
1/2 teaspoon espresso powder

Method:

In a medium saucepan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around the edges. Do not allow the mixture to boil.
Remove from saucepan from the heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream.

Hot Cocoa Recipe

Ingredients:

2 tablespoons unsweetened cocoa powder
1 to 2 tablespoons sugar
pinch of salt
1 cup milk or any combination of milk, half-and-half, or cream
1/4 teaspoon vanilla extract

Method:

Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
If you like it frothy, blend it in the blender. Add salt to taste.

As posted on TheManual.com.

 

Inspired by “How the Grinch Stole Christmas,” these peppermint cookies have a green hue and a melty chocolate-hazelnut center.

Makes: 24 cookies

Ingredients:

1/2 cup hazelnut spread (preferably Nutella) 2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar + 1/4 cup for rolling
2 eggs
1 teaspoon vanilla extract
Several drops of green food coloring
1/4 cup crushed peppermint candies or candy canes

Directions:

Spoon hazelnut spread into a plastic piping bag. On a sheet of parchment paper, pipe 1 teaspoon (nickel sized) rounds about 1 inch apart. Pipe approximately 24 rounds. Place in the freezer. Freeze hazelnut spread for at least 1 hour until firm.

In a bowl, whisk flour, baking powder, and salt and set aside.

In a separate bowl, beat softened butter and sugar until fluffy, approximately for 2 minutes, on medium high-speed using a stand mixer paddle attachment or electric hand mixer.

Add in one egg at time, followed by vanilla extract. Add enough food coloring until desired bright green color is achieved. Mix until well combined.

Reduce speed to low and pour in flour mixture. Mix just until flour is well incorporated into dough. Cover bowl with plastic wrap and chill in refrigerator for 1 hour.

Preheat oven to 350 degrees.

Combine remaining sugar and crushed peppermint candies in a bowl.

Remove firm hazelnut spread rounds from freezer. Working swiftly, scoop 1 ½ tablespoons of chilled dough from bowl. Place hazelnut round in the center of portioned dough and wrap around dough around until it is completely covered. Shape cookie dough into ball using your hands. Then roll cookie dough in candy mixture. Place cookie dough balls about 2 inches apart on parchment paper (or silicon baking mat) lined baking sheet.

Bake for 10-12 minutes. Cool on baking sheet for 5 minutes. Serve warm.

As posted on GoodMorningAmerica.com.

Inspired by the hit Christmas movie “Rudolph the Red-Nosed Reindeer” Anthony Underwood shares a special recipe nearly a decade in the making. Underwood said this recipe delivers a chewy cookie with a crispy edge has a soft and melty center.

Ingredients:

2 cups (260g) unbleached all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons instant espresso powder
14 tablespoons unsalted butter (1 ¾ sticks; 198g), divided and cut into 1 tablespoon pieces
1/2 cup (100g) granulated sugar
3/4 cup (150g) dark brown sugar
1 1/2 teaspoons kosher salt (Diamond Crystal)
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1/2 cup (87g) semi-sweet chocolate chips (like Guittard)
1/2 cup (80g) cark chocolate (70%) discs (can substitute chopped chocolate from a bar)
3/4 cup (87g) chopped, toasted walnuts or pecans (optional)

Directions:

Whisk together flour, baking soda, and espresso powder in a medium bowl and set aside.

In a saucepan over medium-high heat, melt 1 stick of butter (8 tablespoons or115 g). Continue cooking until butter begins to brown. Swirl pan constantly until butter has foamed and takes on a dark golden brown color and smells nutty. Watch carefully, as it can quickly go from dark to burnt. Carefully pour browned butter into a large heat-proof bowl, scraping all the browned bits from the pan by using a heat-proof spatula.

Immediately whisk the remaining butter pieces into the browned butter, until melted. Add sugars, salt, and vanilla to the bowl, and whisk to fully incorporate.

Add egg and egg yolk and whisk until smooth with no lumps remaining, about 30 seconds. Let mixture stand for 2-3 minutes to let the sugars melt, then whisk for another 30 seconds. Repeat this rest-and-whisk process 3 times, total. Mixture should seem thickened, smooth, and shiny.

Using a spatula, stir in dry ingredients until just combined (and a few flour streaks still remain). Stir in chocolate chips, discs, and nuts (if using) until evenly distributed and no flour pockets remain. Refrigerate dough for at least 2 hours, or overnight.

Once dough has chilled, scoop into balls that are slightly bigger than a golf ball. (At this point, I put them on a quarter sheet tray in the freezer, once frozen solid, I transfer them to a resealable freezer bag, so I always have homemade dough at the ready!).

Place cookies 2 inches apart on lined baking sheets (or a nonstick cookie sheet).

Bake at 375 degrees for 10 to 14 minutes until cookies are golden brown and puffy in center, but edges are darker and fully set. Transfer cookie sheet to a rack to cool completely (or at least 10 minutes).

NOTE: If baking from frozen, I let dough balls sit out for 20-30 mins while the oven preheats to 350 degrees and bake for 16 to 20 minutes.

As posted on GoodMorningAmerica.com.

Few drinks embody happiness in a mug like hot chocolate. There are countless ways to make it, from instant packs of cocoa powder to double-boiler setups used to carefully melt down chocolate bars or chips. While there’s something to be said for the convenience of premade mixes, if you’re truly looking to soak in the decadence of drinking melted chocolate, opt for a from-scratch recipe that uses both cocoa powder and semisweet chocolate for added body and flavor. This yields a true hot chocolate, rather than simply hot cocoa.

Prep time – 5 min.
Cook Time – 5 min.
Total Time – 12 min.
Serving Size – 4

INGREDIENTS:

4 cups whole milk
4 tablespoons unsweetened cocoa powder
4 tablespoons fine granulated sugar
1/8 teaspoon salt
3 ounces semisweet or bittersweet chocolate, finely chopped
¼ teaspoon vanilla extract
6 ounces rum
1 cup heavy cream

DIRECTIONS:

Heat milk in thick-bottomed saucepan over low heat, stirring continuously. When warm, whisk in cocoa powder, 3 tablespoons sugar, salt and chopped chocolate. Continue to whisk vigorously until all ingredients are fully melted and incorporated. Remove from heat and whisk in 4 ounces rum.

In separate mixing bowl, add heavy cream, vanilla extract, 1 tablespoon sugar and 2 ounces rum. Whisk vigorously for 2–4 minutes, until thick enough to firmly coat spoon but before solid peaks begin to form.

To serve, add chocolate mixture to heat-proof mug, leaving room for cream. Float 2 ounces of cream atop the drink by gently pouring it over the back of a spoon.

As posted on WINEMAG.COM.

During the wintertime, there are several warm drinks that can keep you nice and toasty, but a lot of them involve coffee. There’s no doubt that lattes are great, but every once in a while, a nice cup of hot chocolate just hits the spot. This gingerbread hot chocolate not only tastes amazing, but it is sure to be popular with everyone from kids to grownups.

4 servings

Ingredients:
2 (13.5-ounce) cans unsweetened coconut milk
6 tablespoons unsweetened cocoa powder
2 tablespoons maple syrup
1 tablespoon molasses
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon vanilla extract
¼ teaspoon cloves
Optional Ingredients
whipped cream, for topping
cinnamon, for topping

Directions:
Add the coconut milk, cocoa powder, maple syrup, molasses, cinnamon, ginger, allspice, vanilla, and cloves to a medium-sized pot.
Warm on medium heat, stirring with a whisk to blend for about 5 minutes.
When it starts to bubble, reduce the heat to low.
Pour the hot chocolate into mugs and top with whipped cream and additional cinnamon if desired.

As posted on MASHED.COM.

 

Ingredients:

3 cups butter-flavored shortening (she prefers Crisco)
4-1/2 cups sugar
6 eggs
6 tablespoons milk
3 teaspoons vanilla
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
7-1/2 cups flour

Directions:

Mix ingredients. Bake at 375 F for 7-9 minutes or longer. Brush with melted butter. Cool. Dip 1/2 the cookie in melted chocolate.

Recipe by Jenica Zimmerman, Annville, Pennsylvania as posted on LANCASTERFARMING.COM.

Enjoy your holiday season with this easy and delicious dessert recipe. These chocolate covered bourbon cherries from Southern food blog, Quiche My Grits, are “quick and easy to make,” blog creator Debi Morgan says in her post. “You’ll love the explosion of bourbon flavor followed by the bitterness of semi-sweet chocolate,” Morgan says, adding that a glass of red wine pairs perfectly with the adult-only treat.

Ingredients:
1 – 16 oz. jar maraschino cherries with stems

1 cup bourbon (or liquor of your choice)

12 oz. semi-sweet chocolate chips

1 Tbsp. coconut oil

Instructions:
1. Drain cherry juice from jar. Place cherries in a bowl or airtight container.

2. Pour bourbon over cherries until they are covered. Refrigerate overnight.

3. Drain bourbon from cherries. Pat cherries with a paper towel to dry.

4. Melt chocolate chips and coconut oil in a microwave at 30-second intervals, stirring each time. Chocolate is ready when it is completely smooth.

5. Holding the stem of one cherry at a time, dip it into the chocolate. Use a spoon to help cover the cherries with chocolate.

6. Transfer the chocolate-covered cherries to a parchment-lined baking sheet to cool. Refrigerate cherries for one hour so chocolate will set.

As posted on FOXNEWS.COM

Kids and adults alike will love Chocolate-Chess Mini Pies for the holidays! These personal-size pies start with a time-saving refrigerated pie crust and have a classic, creamy chocolate filling. Instant espresso powder adds deep, rich flavor to this mini dessert. Dust with a mix of cocoa and espresso powder and top with a dollop of whipped cream before serving for a perfectly portioned, indulgent treat.

INGREDIENTS
For the crust:
2 (14.1-oz) packages refrigerated pie dough (4 sheets total)
Chocolate chess filling:
2 oz dark unsweetened baking chocolate
⅔ cup butter
½ cup evaporated milk
1 tsp vanilla
1 large egg
1 cup sugar
4 Tbsp unsweetened cocoa powder, divided
1½ Tbsp flour
1 Tbsp instant espresso powder

Directions:

For the crust:
Coat a standard-size 12-cup muffin tin with nonstick cooking spray. Allow pie dough to come to room temperature.

On a lightly floured surface, use a rolling pin or your hands to slightly thin out dough.

Using a 4-inch cookie cutter or glass (or 5-inch cutter, to have excess for a fluted edge, as pictured with Cranberry- Pecan Crumble Pie), cut three circles from each dough sheet to make 12 circles total.

Fit circles into the muffin-tin cups. Trim excess or pinch into a fluted edge. Refrigerate until ready to fill.

Chocolate chess filling:
Preheat oven to 350°F. In a microwave safe bowl, melt together chocolate and butter. Heat at 30 second intervals, stirring until fully melted and well blended. Cool 5 minutes.

In a large bowl, whisk together milk, vanilla and egg. Stir in cooled chocolate-butter mixture until well blended. Add sugar, 2 Tbsp cocoa powder and flour, whisking until combined. Pour equal amounts of the filling into chilled crusts.

Bake 20 to 25 minutes. Filling may be slightly jiggly. Remove from oven and cool 15 minutes. Carefully remove pies from muffin tin and cool completely on a wire rack.

In a small bowl, combine espresso and remaining 2 Tbsp cocoa powder. If desired, top each pie with whipped cream and a dusting of the cocoa-espresso mixture.

As posted on PARADE.COM.

Fresh mint leaves, not mint extract, make the flavor of this layer cake truly special. Because the flavor of the mint is so natural and subtle, we added it to the rich devil’s food-like cake layers and the fluffy buttercream frosting. The trick to extracting the most fresh mint flavor is to bruise the mint leaves by slapping them a few times between your hands. This helps the oils in the leaves come out more easily. Then, steep the mint sprigs in hot water (for the cake layers) and cook them in butter (for the frosting). The flavor of this cake can’t be beat. If you’re a fan of mint chocolate chip ice cream, this might become your new favorite dessert.

Ingredients:
Cake
Baking spray with flour
Parchment paper
1/2 cup boiling water
4 mint sprigs, bruised
2/3 cup semisweet chocolate chips
1/3 cup canola oil
1/3 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 1/3 cups (about 5 3/4 oz.) all-purpose flour
1 1/3 cups granulated sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
Frosting:
2 cups (16 oz.) unsalted butter
12 large mint leaves, bruised
4 cups (about 12 oz.) powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 to 4 tablespoons heavy whipping cream
Mint green liquid food coloring
Garnish
Mint sprigs, mini chocolate chips

Directions:
Step 1
Prepare the Cake: Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with baking spray and line with parchment paper.

Step 2
Place boiling water and mint sprigs in a heatproof bowl. Let steep 10 minutes. Discard mint, and stir in chocolate chips; let stand 2 minutes. Stir until chocolate is melted, about 1 minute. Whisk in oil, sour cream, eggs, and vanilla until smooth.

Step 3
Stir together flour, sugar, cocoa, baking soda, salt, and baking powder in a large bowl. Stir in wet ingredients. Pour batter evenly (about 2 cups per pan) into prepared pans.

Step 4
Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes. Remove cake layers to wire racks, and let cool completely, about 1 hour.

Step 5
Prepare the Frosting: Place butter and mint leaves in a small saucepan over low. Cook, stirring often, until butter is melted and begins to foam, about 15 minutes. Remove from heat; discard mint. Transfer mint butter to a heatproof bowl, and refrigerate until re-solidified but still soft, about 1 1/2 hours.

Step 6
Beat mint butter in bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Reduce speed to low, and add powdered sugar, vanilla, salt, and 2 tablespoons of the cream until combined. Increase speed to medium-high, and beat until fluffy, about 2 minutes, adding remaining cream, 1 teaspoon at a time, to reach desired consistency if needed. Beat in 1 drop liquid food coloring, adding more, if necessary, until desired color of pale green is reached.

Step 7
Spread 1 cup frosting between cake layers; spread a thin layer on top and sides of cake, smoothing with a spatula. Chill cake and remaining frosting 30 minutes. Spread remaining chilled frosting on top and sides of cake. Chill cake until firm enough to cut, about 1 hour. Garnish with mint sprigs, if desired.

As posted on SOUTHERNLIVING.COM.

Christmas cookies just got a whole lot easier. Sure, we love to go all-out with homemade layer cakes and pies, but sometimes, you just don’t want to turn on the oven. When you’ve got a family to feed and cookie tins to fill, these No-Bake Dark Chocolate-Peppermint Sandwich Cookies will be your holiday hero.

Ingredients:

1 cup unsifted powdered sugar
½ cup unsalted butter
1 tablespoon whole milk
¼ teaspoon peppermint extract
Red food coloring gel
54 chocolate wafer cookies (from 2 [9-oz.] pkg., such as Nabisco Famous Chocolate Wafers)
2 (12-oz.) pkg. bittersweet chocolate chips
1 tablespoon plus 1 tsp. coconut oil
Crushed hard peppermint candies

Directions:
Step 1
Beat powdered sugar, butter, milk, and peppermint extract with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Using a wooden pick, add 1 small drop of food coloring to mixture. Beat until color is evenly distributed, about 1 minute. Beat in additional food coloring until desired color is reached. Transfer frosting to a piping bag or a ziplock plastic bag with a ½-inch corner snipped off.

Step 2
Arrange half of wafer cookies upside down on a clean work surface. Pipe a 1-inch dollop (about 2 teaspoons) frosting onto each cookie; top with remaining cookies facing right side up. (Reserve any remaining frosting for another use.) Gently press sandwich cookies to push filling almost to outer edges.

Step 3
Place chocolate and coconut oil in a microwavable bowl. Microwave on HIGH until fully melted and smooth, 3 minutes, stopping to stir every 30 seconds. Dip 1 sandwich cookie into melted chocolate mixture using a fork, coating completely and letting excess drip back into bowl. Transfer dipped sandwich cookie to a baking sheet lined with parchment paper, and immediately sprinkle with crushed peppermint candies. Repeat procedure with remaining sandwich cookies, melted chocolate mixture, and crushed candies.

Step 4
Chill dipped sandwich cookies until set, about 30 minutes. Store in an airtight container in refrigerator up to 5 days.

As posted on SOUTHERNLIVING.COM.