More proof that salt makes any dessert taste better—we’d even top these puddings with crushed potato chips.
- 2 tablespoons unsweetened cocoa powder, preferably Dutch-process
- ½ vanilla bean, split lengthwise
- 6 ounces bittersweet chocolate, melted, slightly cooled
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Whipped cream and chopped pretzels (for serving)
Whisk sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Whisk egg yolks, milk, and cream in a large bowl; scrape in vanilla seeds and add pod. Gradually whisk milk mixture into dry ingredients, whisking until smooth.
Bring mixture to a boil over medium-high heat, whisking constantly. Reduce heat to medium and continue cooking, whisking, until mixture is thick enough to coat a spoon, about 4 minutes. Remove from heat and whisk in chocolate, butter, and vanilla extract (mixture will thicken). Strain through a fine-mesh sieve into another large bowl.
Divide pudding among small jars or bowls. Press plastic wrap directly onto surface of pudding; chill at least 4 hours.
Top pudding with whipped cream and pretzels just before serving.
DO AHEAD: Pudding can be made 3 days ahead. Keep chilled.
Nutritional ContentCalories (kcal) 490 Fat (g) 35 Saturated Fat (g) 19 Cholesterol (mg) 210 Carbohydrates (g) 47 Dietary Fiber (g) 3 Total Sugars (g) 38 Protein (g) 10 Sodium (mg) 170Reviews SectionThis recipe is quick (~ 30 mins), easy, and delicious. I would definitively recommend using good chocolate and butter. Also, I didn't have a vanilla pod instead, I used 1 table spoon of dark rum which I think goes pretty well with the dark chocolate flavor.I'm trying to view the reviews...
24 Chocolate Lovers Share Their Favorite Chocolate Recipes
For most people, chocolate is a mouth-watering indulgence, and it’s a versatile ingredient that can be used in many recipes, from delicious chocolate brownies to chocolate pudding, chocolate dipped fruit, chocolate cream pies, and so much more. Whether you’re preparing a delicious chocolatey treat for kids or a sensational chocolate dessert that’s sure to be a hit with kids and adults alike, you simply can’t go wrong with chocolate recipes.
If you’re looking for deliciously sweet chocolate treats to make for a tasty dessert after a family meal or to feed a crowd at your next get-together or potluck, you’ve come to the right place. Edible Arrangements® offers an extensive collection of exquisite chocolate treats, from our signature chocolate dipped strawberries to delightful arrangements filled with an assortment of fresh fruits and chocolate dipped fruits, to gourmet chocolate confections from Rocky Mountain Chocolate Factory and other leading chocolatiers through the Edible Marketplace, and so much more.
Choose an arrangement featuring juicy strawberries dipped in cake batter-flavored white chocolate and topped with sprinkles along with delectable semisweet chocolate dipped strawberries. Or, if you’re feeding a crowd, opt for a bundle featuring two party platters filled with an assortment of chocolate dipped fruits plus a beautiful fruit arrangement that makes a stunning table centerpiece. The possibilities are endless!
For more delicious chocolate recipes you’ll definitely want to try, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite chocolate recipes.
Reese Spykerman is an e-commerce website conversion consultant who lives in Northern Michigan and loves baking confetti cookies with Taylor Swift piped through her headphones.
“I just made a sinfully rich flourless chocolate Swedish Kladdkaka cake, and my mom, who’s rather choosy about her chocolate cakes, couldn’t stop swooning (and nibbling!).
As a huge added bonus, it was one of the easiest cakes I’ve ever made:
- Melt butter and chocolate together.
- Stir into foamy eggs that have been beaten with sugar.
- Pour into a springform pan.
- Bake at 350 for 45 minutes.
The result? A chewy, decadent, fudgy cake that even the gluten- or flour-free crowd can love.”
PeggySue Wells is the bestselling author of 29 books, including The Ten Best Decisions A Single Mom Can Make, and the founder of Single Mom Circle.com. The mother of seven, PeggySue’s motto is, ‘Chocolate is not just for breakfast.’
“The world’s best hot fudge sauce is our family favorite.
Quick to make with three ingredients always on hand, this sauce is perfect to drizzle over fruit or ice cream and settles into the consistency of the rich center of a truffle.
World’s Best Hot Fudge Sauce
Place all ingredients into a glass dish. Microwave on high for two minutes. Stir and serve.”
Jason turned to veganism due to health reasons. He was physically ill, and this became his motivation to start Vegan Liftz and share his journey and experience living a plant-based lifestyle. Over the years, Vegan Liftz has become one of the best evidence- and fact-based vegan resources online.
“My favorite chocolate recipe is Rhythm 108 Hazelnut Praline. This is not only for vegans, as most people prefer wholesome ingredients for a chocolate recipe, rather than just tasting sweet and creamy. This is a velvety dark Swiss chocolate with 45% less sugar than regular chocolate, very organic, without sacrificing one bit of deliciousness. It’s indeed a reinvented indulgence for everyone.
Below are the ingredients of the chocolate recipe:
- Organic raw cane sugar
- Organic hazelnuts (24%)
- Organic cacao butter
- Organic cacao mass
- Organic gluten-free oat flour (8%)
- Organic agave fiber, organic quinoa (1.2%)
- Organic sunflower oil
- Organic sunflower lecithin
Allergens: May contain traces of milk, almonds, and hazelnuts.”
Gina Abernathy is a Blogger at Home at Cedar Springs Farm.
“Ultimate Double Chocolate Brownies are for the serious chocolate lover. They are rich and chocolatey and will be the only brownies you will bake from now on. They are super simple to make and so delicious to eat. These brownies are sure to satisfy the true chocolate lover.”
Lara works in the marketing department of Uno Casa.
“My favorite chocolate recipe is Dutch Oven Double Chocolate Pudding.
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup buttermilk
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 1 cup chocolate chips, divided in half
- 1/3 cup mild vegetable oil
- 1 cup water
- 2 tsp vanilla
- Whipped cream
- Combine dry ingredients and half the chocolate chips.
- Add oil and water to the dry mix and stir until it’s blended.
- Generously oil the Dutch oven.
- Heat oven to 250 F°.
- Scrape into the Dutch oven and sprinkle remaining chocolate chips on top.
- Bake for 20 to 25 minutes.
- Allow it to cool and serve with whipped cream.
If you’re using a camping cast-iron Dutch oven, you can make this cake on a campfire!”
Viana Boenzli is a food and craft blogger at MaplewoodRoad.com, along with her husband, Erich.
“Here are two of my favorite chocolate recipes.
If you’re looking for a way to get a serving of veggies while eating chocolate cake, then you’ve absolutely got to try my easy recipe for Chocolate Zucchini Bread. There is no flavor of zucchini at all – zip, zilch, nada. All you’ll taste is fluffy chocolatey goodness. No one will ever know there’s zucchini hiding in there. And I’m a chocoholic…I should know.
Most people call it Chocolate Cake in a Mug. Here at Maplewood Road, we call it the 4 Cs…Comfort Chocolate Cake in a Cup. It’s definitely a comfort food.
You know how sometimes you’re craving something sweet? But baking an entire cake seems like way too much work. And anyway, it would be sitting there, tempting you to eat the entire thing, for a week. I don’t know about you, but I have no self-control when it comes to sweets, especially chocolate.
The easy solution is to make a single-serving Chocolate Cake in a Mug recipe. You’ll satisfy that craving without ruining your diet for the week. It’s also an easy and fun dessert to make with kids! My easy Chocolate Cake in a Mug recipe will be ready to eat in less than five minutes – two minutes to mix the ingredients and 90 seconds in the microwave!”
Trond Nyland is the Founder and CEO of Cordless Drill Guide.
“These Gooey Dark Chocolate Muffins are my favorite chocolate recipe.
- 1 bar of dessert black chocolate (200g)
- 3 eggs
- 80g/⅓ cup sugar
- 70g/1/3 cup butter + some to butter your dish
- 1 soup spoon of flour
- Preheat the oven to fan 8/ 240°C /465°F.
- Break up the chocolate into pieces, keep six to the side, and melt the rest, either in the microwave for 2 minutes (500W) or on the stove in a bowl in a pot of boiling water.
- In a large bowl, mix the eggs and sugar. Add the flour, then the melted chocolate. Mix it well, then let it chill.
- Butter and flour your muffin tin. Fill each cup halfway with the mixture.
- Add a square of chocolate to each muffin and cover with the rest of the mixture.
- Cook in your oven for 10-11 minutes.
I usually let them cool a bit after removing them from the oven, but they are most delicious served hot with a dollop of fresh cream.”
Jordan Peagler is a founder and partner at MKP Law Group, LLP where he represents injury victims.
“I like to take a classic and add a twist. So, Cardamom Hot (Dark) Chocolate is my occasional treat. The intense chocolate flavor coupled with spicy cardamom adds a fancy kick of warmth to the traditional hot chocolate. It’s a perfect chocolate fix for cold-weather or rainy days.”
David is the CEO and founder of My Mixify, a business that specializes in reviewing fitness equipment.
“Although I love exercising and eating healthily, I have to admit that chocolate is my Achilles heel. Especially during the colder months, I can’t get enough milk chocolate in all varieties. My favorite recipe is this chocolate fudge cake because it’s deliciously moist and creamy, and even better the day after. Adding the spoons of coffee powder gives it that extra punch and makes it extra hard to not indulge in a second (or third) slice!”
Corina Muhammad is the in-house chef at Lekkco Belgian Dark Chocolate Spread. She is also a baking and pastry arts student at the College of DuPage in Illinois. Chef Corina got her start in the culinary field at a young age making various dishes from scratch. Starting out as just a hobby, she began taking the culinary arts more seriously while experimenting with various restrictive diets, such as paleo and veganism.
“My favorite chocolate recipe is Molten Mug Cake. This mug cake is the perfect treat for chocolate lovers because it’s microwavable and single serve.
- 1/4 cup all-purpose flour
- 2 Tbsp cocoa powder
- ¼ tsp baking powder
- 2 Tbsp sugar
- ⅛ tsp salt
- ¼ cup + 1 Tbsp non-dairy milk
- 1 Tbsp vegetable oil
- ⅛ tsp vanilla extract
- 1 ½ Tb Lekkco
- Add all the dry ingredients and mix them together.
- Add milk, vanilla, and oil and mix until combined.
- Spoon Lekkco into the center and scoop some batter over the chocolate.
- Microwave 60-90 seconds, at 30-second intervals. Microwave ovens vary.
- Let cool and enjoy!”
Brandon Wachs is an Eyewear Specialist with SHARK EYES.
“I’m a huge fan of chocolate-covered pretzels. I used to buy the store-bought packaged versions before I realized just how easy it is to make them at home. This is the recipe I use, and it’s so simple that it’s impossible to mess it up! In just a few minutes you can make delicious chocolate pretzels all of your own. Just try not to eat them all at once.
- 2 bags of chocolate chips (you can use dark or white or make a batch of each)
- 1 bag of pretzels
- Melt the chocolate in a double boiler over medium heat.
- Dip the pretzels in the melted chocolate and let any excess run off.
- Place the pretzels on waxed paper, sprinkle with garnishes if you like, and leave them to cool.
- Leave them to harden. This step can be sped up by placing them in the fridge.
- Once hardened, transfer them into an airtight container and place wax paper in between layers of pretzels.
I prefer mine plain, but chopped nuts, fruits, coconut, and sugar sprinkles make great toppings.”
John Fawkes is a NSCA-Certified Personal Trainer, Precision Nutrition-certified nutritional counselor, and the Managing Editor at The Unwinder.
“Pistachio-stuffed dark chocolate-covered cherries are one of my all-time favorite desserts, and they’re healthy to boot. Both dark chocolate and cherries come loaded with heart-healthy and immune-boosting antioxidants. Cherries especially have what’s called anthocyanins, known to benefit everything from gut health to sleep to workout recovery to heart health.
All you need for this chocolate-forward dessert are about half a cup of pistachios, 1 cup of dark chocolate chips, and about 8 oz of fresh cherries.
- Melt the dark chocolate, either over a double burner or in the microwave over several 30-second rounds, stirring in between each blast.
- Pit the cherries, removing the pits through a small slit in each cherry’s side.
- Pat all cherries dry before adding pistachios to their newly hallowed cores. Almonds work really well too if preferred.
- Finally, dip each cherry into your dark chocolate. Set on a lined sheet once covered, then refrigerate until set, anywhere from 10 to 15 minutes.
Anna Rider is a Food Writer and Recipe Developer at GarlicDelight.com.
“I’ve been baking this silken tofu chocolate cake recipe a lot since the winter weather settled in because turning on the oven for baking heats up my kitchen.
I love this chocolate cake because it’s packed with real chocolate, it’s vegan, and it’s relatively healthy (for chocolate cake).
With the pandemic lockdowns, I’ve been staying at home, which reduces my physical activity. While I love chocolate, I didn’t want to gain weight uncontrollably by eating too many chocolate chip cookies and other holiday baked goods.
I’ve found this chocolate cake is not very sweet, it’s rich and very chocolatey. Plus it’s easy to make in a blender and takes in less than half an hour.”
Ahmed Mir is the Founder of Sip Coffee House.
“Three of my favorite things are coffee, chocolate, and cheesecake, so it goes without saying that one of my favorite chocolate recipes is one that combines all three. Here is one of my go-to recipes that is always a hit at dinner parties. It’s quick and easy to make. It doesn’t require any baking, and you only need six ingredients.
No-Bake Chocolate Coffee Cheesecake Balls
Makes approximately 40 balls.
- 7 sheets honey
- Graham crackers
- 8 oz cream cheese at room temperature
- 3 Tbsp unsalted butter, also at room temperature
- 2 Tbsp cane sugar
- 5 Tbsp strong brewed coffee, cooled at room temperature
- 12 oz chocolate chips, melted
Place 6 sheets of crackers into a food processor and pulse until you get fine crumbs. Add the cream cheese, sugar, butter, and coffee and pulse until you get a nice smooth consistency. Place the mixture in a bowl, then cover and transfer to the freezer for approximately 1 hour. Once the mixture is semi-firm to touch, form into 1-inch balls, place on a tray lined with wax paper, and put straight back in the freezer.
Melt the chocolate on a stovetop or microwave and crush the remaining crackers into fine crumbs. Remove the balls from the freezer, quickly dip into the melted chocolate, dip again in the cracker crumbs, and place on a new clean wax sheet. Put the tray back into the freezer until the chocolate has set, then transfer them to the fridge. They can be kept refrigerated for up to 3 days, but they never last that long in my house.”
Gina Harper runs Harper’s Nurseries, a site that’s all about urban gardening.
“My favorite chocolate recipe is a version of Bliss Balls that is both healthy and delicious.
Healthy food doesn’t have to be bland and boring, and these make a lovely sweet treat.
Nut-free Coconut and Cacao Bliss Balls
Yields approx. 10 balls. Total prep time: 1 hour
- 90g rolled oats
- 2 Tbsp cacao or cocoa powder
- 13 pitted fresh dates
- 80g desiccated coconut
- 2 Tbsp maple syrup
- 2 Tbsp desiccated coconut for coating
Process the oats, cacao powder, dates, coconut, and maple syrup in a blender until well combined. Divide the mixture into 10 portions and shape them into balls. Roll the balls in the extra coconut and place them on a lined tray. Leave in the fridge to set for an hour. Once set, place them in an airtight container, and they can be stored in the fridge for up to 2 weeks.
I love to make these Bliss Balls because being vegan-friendly and nut-free, all my friends can enjoy them and no one has to miss out.”
Piyushi Dhir is a businesswoman and a writer at Help and Wellness.
“This recipe is one of our household favorites. The children love to join in and although things can get pretty messy, it’s all part of the fun.
(Prep time: 25 minutes, Total time: 25 minutes, Servings: approximately 25)
- 1 jar maraschino cherries with stems
- 4 cups powdered sugar
- 4 Tbsp softened salted butter
- 16 oz semi-sweet chocolate chips
- Drain the cherries and keep the juice aside.
- Dry the cherries with a paper towel and place them aside while you prepare the filling.
- Mix 3 cups of sugar, butter, and 1/4 cup of cherry juice.
- Gradually add in the last cup of powdered sugar a quarter at a time until you form a nice soft dough and then refrigerate for half an hour.
- Take a break and have a cup of tea and relax for a while.
- After the dough has refrigerated for half an hour, form the mixture into small balls, approximately 1/2 inch.
- Flatten the balls into circles and fold over the cherries as if you were making them little winter coats.
- Roll in your hands to make nice round smooth balls and put them back in the fridge for another half hour.
- Melt the chocolate in a double boiler or in a microwave.
- Dip the cherries in the melted chocolate, place them on a tray with wax paper, and return to the fridge until they have set.
Note: If you don’t have cherries with stems, you can spear the cherries with toothpicks instead.”
Maria Potehina is a coffee enthusiast and blogger over at Coffee Very Much.
“Here is my favorite chocolate recipe that will surprise not only you but also all the friends you will treat with it. It is a healthy, very easy to prepare recipe, and yet the chocolate is very delicate and delicious.
- 1/2 cup coconut oil
- 1 cup cocoa powder
- 4 Tbsp honey
- 1 Tbsp of sour cherry juice
- 1 tsp of vanilla extract
- Pinch of salt
The steps to prepare the chocolate are the following:
- Warm up the coconut oil until it turns liquid.
- Mix all the ingredients together until there are no lumps left.
- Put the chocolate in silicone molds.
- Freeze in the fridge for at least 1 hour.
- Store in the fridge before consuming.
What I love about this recipe is the sweet-sour flavor created by the combination of sour cherry, vanilla, honey, and coconut cream.
Moreover, this recipe is dairy-free, sugar-free, and gluten-free. Therefore, it is guilt-free!
Enjoy a piece of this delicate chocolate with a cup of your favorite drink.”
Brian Casey is the Founder/Owner of Knifegeeky.
“As a hunter, I always have amazing meats ready to throw on the grill, and one of my favorite ways to use chocolate is to make a dry rub for grilling.
The dark chocolate goes really well with red meat, adding a pleasantly bitter richness, and the cocoa nibs and peppercorns add crunch.
Here is my go-to Chocolate Steak Rub:
- 2 Tbsp cocoa nibs
- 2 Tbsp ground espresso
- 2 Tbsp coarsely ground black pepper
- 2 Tbsp pure cocoa powder (unsweetened)
- 2 tsp Morita chipotle
- 1/4 cup brown sugar
- 2 Tbsp coarse kosher salt
Mix together in a jar and use on steaks, chops, or any red meat. It works especially well for grilling! Modify the recipe to your taste by adding more or less salt, chipotle, or chocolate, and feel free to double or triple the recipe.
Bonus tip: add a tablespoon of unsweetened cocoa to your beef gravy to add depth when doing a Sunday roast.”
Cheryl is the founder and editor of Heal Nourish Grow. Her passion for helping others create Ultimate Wellness and live their best lives led her to coaching and education. She helps people develop the confidence and habits to create lasting change and greater health by sharing her wealth of knowledge and over 25 years of experience in fitness, nutrition, yoga, health, and wellness.
“My favorite chocolate recipe is this festive yule log. It takes a bit of effort, but I love it because it’s not only chocolatey but has a delightful creamy filling and a ganache coating on the outside. Best of all, it’s sugar-free, gluten-free, and low carb so I can have it without guilt!”
Jessica is the founder and owner of Savory Experiments, a cooking website focusing on helping home cooks have fun in the kitchen using the 4 Ss: salt, seasoning, sauces, and swaps.
“While I love nearly anything with chocolate, I am currently obsessed with Hot Chocolate Bombs with a double dose of chocolatey goodness.
With a hard chocolate outside and deluxe hot cocoa mix inside, they are the perfect holiday treat and also great as a gift. They are easily customizable for the best mix of white, dark, and milk chocolate or any other flavor combo you can think of!”
Alan Spurgeon is the Founder & Director at Hedgehog Digital, a digital marketing agency fuelled by SEO, with offices in Cornwall, Bedford, and São Paulo. We help our clients generate more revenue by driving traffic to their website using the power of search.
“Get into the holiday spirit with this Yule (Hedge) Log.
- 150g unsalted butter (plus a bit extra for greasing)
- 150g plain chocolate (broken into pieces)
- 150g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 200g light muscovado sugar
- 2 large eggs
- 2 Ttbsp cocoa powder
- 2 Tbsp hot water
- 150g unsalted butter (softened)
- 300g icing sugar (sieved)
- 2 x 134g boxes of chocolate flake bars
- 2 white chocolate buttons
- 2 gold or silver balls, or chocolate chips
- 1 large chocolate
- Heat the oven to 160C/140C fan/gas mark 3. Grease a 1-liter heat-proof glass pudding basin and a 450g loaf tin and line with parchment paper.
- Add the butter and chocolate to a saucepan and stir slowly over low heat. Remove from the heat once the chocolate has melted.
- In a large bowl, mix together the flour, baking powder, bicarbonate of soda, and muscovado sugar. In another bowl, beat the two eggs, soured cream, and vanilla extract. Pour both the egg and chocolate mixtures into the flour and mix together thoroughly.
- Add 250g of the mixture to the loaf tin, and spoon the rest into the pudding basin.
- Sit both cakes side by side in the oven to bake. The loaf cake will take about 30 minutes and the basin cake roughly 1 hour. Take the loaf cake out of the oven and close the oven door quickly (so as not to allow any heat to escape). Test by inserting a skewer or knife into the center it should come out clean. If not, return to the oven for another five minutes. Repeat with the basin cake. Once both cakes are ready, pop them onto a cooling rack.
- For the icing: mix together the cocoa powder and water to make a smooth paste. Beat the butter until soft and gradually beat in the icing sugar. Add the cocoa paste and beat until smooth.
- To assemble the cake: trim the top of the basin cake slightly so it is flat. Face this side down onto a board and cut it in half vertically. Spread a little butter icing on each of the flat bases and sandwich these together to make a rugby ball shape for the hedgehog body. Place onto a 30cm cake board or wooden board. Cut the loaf cake in half vertically. Take one half and trim the short end into a V-shape to make the pointy head. Use a little icing to attach to the body. Use pieces from the remaining loaf cake to fill any gaps. Cover the whole cake in buttercream icing.
- Cut the flake bars into pieces ranging from 2.5 cm to 5 cm. The spikes do not have to be regular, or even in shape. Starting at the front, push the spikes into the body of the hedgehog at a slight angle. Start with small pieces, gradually using larger ones further towards the back. Press a round chocolate button into the tip of the head for your hedgehog’s nose. For the eyes: use two white chocolate buttons and attach two chocolate chips with a tiny bit of buttercream icing, or opt for gold or silver balls.”
Christine Pittman is a mom of two, and founder of COOKtheSTORY, creating recipes that take less time in the kitchen, giving you more time at the table. Christine is also the author of The All New Chicken Cookbook: 200+ Chicken Recipes for the Air Fryer, Electric Pressure Cooker, Slow Cooker, and More! plus 40 more cookbooks.
“Molten Chocolate Lava Cakes are a restaurant favorite, but they’re super quick and easy to make at home. They take less than 10 minutes to mix the ingredients together, and then they bake for about 15 minutes. You’ll be eating 1 minute later. They are perfect for any time you want to celebrate or indulge.
The recipe is for two, but you could easily double it to make four. However, if you’re making more than four, make a separate batch. The blackberry wine sauce is super simple as well, and you can make it while the cakes bake. Add a good glug of wine to the sauce and they become best friends. I sneak a touch of cinnamon and clove into the cake batter to bring out the warm spice flavors in the wine. And of course, a drop of wine went into the batter as well.
- ½ cup semi-sweet chocolate chips
- ¼ cup unsalted butter, cut into 5–6 pieces
- 1½ tsp dry red wine
- ½ cup confectioners’ sugar
- 1 large egg
- 1 tsp mayonnaise
- ¼ tsp cinnamon
- A good pinch of cloves
- ¼ cup flour
- ¼ tsp vegetable oil
- 6 oz. fresh blackberries
- ¼ cup dry red wine
- 2 Tbsp confectioners’ sugar
- ½ tsp cornstarch
- ¼ tsp lemon juice
- Preheat oven to 425ºF.
- Put chocolate chips and butter in a medium microwave-safe bowl and microwave until butter is melted, about 1 minute. Stir until the mixture is smooth.
- Mix in the wine and confectioners’ sugar.
- Add the egg and mayonnaise.
- Stir until well-combined. Stir in the cinnamon, cloves, and flour.
- Use the oil to grease the insides (especially the bottoms) of two 6-7 ounce ramekins.
- Place ramekins on a cookie sheet and divide batter among them.
- Place baking sheet in the oven and bake until cake edges are firmly set and the middles are set but still soft, 14-16 minutes. (The cake batter can instead be baked as a single cake to be shared by two people: Use an oven-safe soup bowl that has no inward-slopping sides or rims so that the cake will not be blocked from sliding out. Grease with the oil, fill with all the batter, and bake until edges are firmly set and the middle is set but still soft, 15-17 minutes. Proceed as below.)
- Remove cake from oven and let sit 1 minute.
- Run a small knife around the edges. Place an inverted plate on top of the ramekin. Invert ramekin and plate together so that ramekin is on top of the plate. Tap or gently shake ramekin. Lift it slowly allowing the cake to slip out onto the plate.
- Top with the wine sauce and serve immediately.
- Combine blackberries, wine, confectioners’ sugar, and cornstarch in a small saucepan over medium-high heat.
- Stir occasionally until the liquid is thickened and bubbling and the berries are the color of red wine, 3-4 minutes.
- Remove from heat and stir in the lemon juice. Serve warm.”
Andrew Taylor is the Director of Net Lawman.
“I have a very simple chocolate recipe that is very fast to make, vegan (if you check the packaging of your products), and delicious.
Take some coconut cream and give it a good whipping so it is lighter and airier while adding some drinking chocolate.
And there you go. Homemade vegan chocolate mousse. It really is delicious as well. You can spruce it up with whatever you want. You can add real chocolate or sweetened cocoa powder, for example.”
Addie Gundry is the chef and author of RecipeLion’s 103 Cookbook series and has her own cooking and entertaining blog, Easy Elegant Entertaining. She received her master’s degree in culinary arts at Auguste Escoffier in Avignon, France. She has worked for Christian Etienne, Daniel Boulud, Thomas Keller, and Martha Stewart.
“Our favorite chocolate recipe is the Hot Chocolate Cake. This is the perfect recipe to cozy up with during the cold winter months.”
When you’re craving an indulgent chocolate treat but don’t have time to prepare a mouth-watering chocolate dessert, choose a delicious chocolatey treat from Edible Arrangements®. From chocolate dipped strawberries to gourmet chocolate brownies, we’ll hand-deliver your favorite chocolate treats straight to your door.
Chocolate Peanut Butter Pretzel Dessert
I know that most people have jumped into September with both feet– they’ve got 25 pumpkin spice recipes already in the queue, they’re throwing freshly-picked apples into absolutely everything, and they’re using words like “warming” and “toasty” and “roasted.” But a huge part of my heart is still hung up on summer recipes– the ones that are grilled, or use seasonal produce, or are served straight from the fridge so they’re nice and refreshing on a hot, sunny day. You know, even if it’s not all that hot or sunny out there lately.
I’m not entirely sure what happened to June, July, and August, but they were gone before I knew it and I’m working to catch up to the calendar in my mind. And I promise that I will, soon enough. But until then, I’m going to happily chill out over here with my Chocolate Peanut Butter Pretzel Dessert, OK?
I was first inspired to make this recipe years ago, after I met the most adorable older woman at a potluck. She showed up balancing two baking dishes full of her retro strawberry pretzel salad, and after setting them down, she walked around to each person, asking that they try some of her “specialty”. A lot of us were slightly hesitant because of the layer of jello on top– it’s a universal truth that elderly ladies are overly eager to use jello in some strange recipes, right?– but we weren’t about to break this sweet lady’s heart so we all took a tiny square.
Cut up so you could see the layers, it actually looked pretty good, and even more surprisingly, it tasted good. It had that whole sweet and salty thing going on, with the contrast of fruity jello, whipped topping, and buttery pretzel crust and since I have a weak spot of anything pretzel-related, I actually went back for seconds.
That’s when I started thinking to myself, “Everyone’s really enjoying this. But it’d be even better if it was pudding instead of jello.”
I came up with the idea of layering a pretzel crust with chocolate pudding, peanut butter, and whipped topping as I ate. And then I proceeded to forget about it for 3 or so years.
I’m not sure why I suddenly remembered that idea out of the blue a few weeks ago, but once I did I was dead-set on making it immediately. Chocolate, peanut butter, and pretzels? I knew I was on to something good.
But I didn’t know how good it would be until I actually made it for the first time. Oh man.
Just like with the strawberry pretzel salad, I serve the Chocolate Peanut Butter Pretzel Dessert chilled, and it has the same sweet and salty appeal going on thanks to the pretzel crust and topping. But then there’s this rich yet airy layer of sweet peanut butter cream cheese, and a thick and velvety chocolate pudding layer on top of that, and man, it’s just something else entirely. This dessert is so easy, so cool, so creamy, and most importantly, so damn good that I won’t just eat it while it’s still summer– I’ll make it for year-round.
But for now, I’ll use the end of summer as an excuse to make another batch. Go ahead and join me.
Spooky Taste Test: Dark Chocolate
In the spirit of Halloween, we polled our Facebook fans and taste tested your favorite brands of dark chocolate. Read up on the nutrition facts and learn if your favorite dark chocolate is really a treat or just tricky marketing.
Tasting chocolate was a tough job, but somebody had to do it. For this taste test, we looked at taste, mouth feel and nutrition information, including calories, total fat, saturated fat, sugar and iron. We rated each brand on a 5-point scale (5 being the highest).
As there are a wide variety of dark chocolates on the market, we tasted your most-requested brands, most of which contained between 60 to 72 percent cocoa (that’s where all the healthy antioxidants are found).
Dark chocolate can also provide a chunk of your daily dose of iron to help you avoid the most common deficiency in the country (a.k.a. iron-deficiency anemia). Did you ever think you’d be told to eat chocolate to get some iron? Life can be so hard.
Nutrition Info (per 1.17 ounces): 200 calories 16 grams fat 10 grams saturated fat 9 grams sugar
Our Take: This chocolate had an overpowering bitterness, which you’ll find in chocolates with a higher percentage of cocoa. Even the lingering aftertaste was very bitter.
Nutrition Info (per 0.9 ounces): 130 calories 10 grams fat 6 grams saturated fat 10 grams sugar
Our Take: Slightly bitter (but delicious), this chocolate has a soft and silky consistency and flavor that lingers in the mouth—yum. The calories were the lowest in the bunch, and a serving contains 10 percent of your daily iron recommendations.
Nutrition Info (per 1.4 ounces): 180 calories 12 grams fat 7 grams saturated fat 19 grams sugar
Our Take: I grew up on Hershey’s Special Dark, but the consistency was much different than the other brands (less smooth) and it tasted much sweeter. In fact, it was the only bar where sugar is the first ingredient listed (yikes!) as opposed to chocolate. There is also no percentage of cocoa listed, which makes you wonder how much of the dark stuff is truly chocolate. The good news: it was significantly cheaper than the others.
Nutrition Info (per 1.4 ounces): 240 calories 17 grams fat 10 grams saturated fat 12 grams sugar
Our Take: Our Facebook fans boasted about Green & Black’s (as did some of the Healthy Eats contributors). This chocolate claims to be 100 percent fair trade certified and is the only organic brand we tested. In order to get the full effects of the flavor, put the chocolate on your tongue and you can taste the intense flavors (I recently learned this from a chocolate taste test outing with my girlfriends). This brand also blew the competition out of the water with 40 percent iron per serving! The only negative: it was higher in calories than some of the other brands.
Nutrition Info (per 1.4 ounces): 250 calories 19 grams fat 12 grams saturated fat 12 grams sugar
Our Take: You can taste the 70 percent cocoa by the overwhelming bitterness in this brand. The texture was smooth, but the calories were the highest of the bunch.
Nutrition Info (per 1.4 ounces): 240 calories 17 grams fat 11 grams saturated fat 11 grams sugar
Our Take: The “darkest” of the bunch with 72% cocoa, Godiva was a must have for our taste test when one of our Facebook fan raved about it. Light and airy, this was a tasty chocolate that left all of us asking for more. But just like Green & Black’s, the calories were on the higher end.
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby's full bio »
Chocolate Bourbon Soft Pretzel Bread Pudding
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours and 45 minutes
Sweet and salty, crunchy and soft – an unexpected twist on a crowd-pleasing dessert.
- 8 cups cubed stale soft pretzels, packed
- 1 1/4 cup sugar
- 6 eggs
- 3 cups milk
- 1/2 – 3/4 cup bourbon
- 2 tablespoons vanilla
- 5 ounces dark chocolate, finely chopped or grated
- Preheat oven to 350F. Lightly grease a 9吉-inch baking dish.
- Whisk together the milk, eggs, bourbon, and vanilla in a large bowl. Add in the sugar, mixing to combine, followed by the soft pretzel cubes. Toss to coat the pretzels well and set aide for an hour or two. Periodically stir the pretzels while soaking, pushing them under the liquid.
- Pour the mixture into the prepared baking dish. Bake for 45 minutes, until the custard is fully set and the top of the bread pudding is crispy.
- Sprinkle the grated or chopped chocolate over top while the pudding is still warm. Serve warm or at room temperature.
A Bunsen Burner Bakery Original Protocol
Smooth and Creamy Chocolate Pudding — Down-Home Comfort
I am just old enough to remember Bill Cosby as the Jell-O pudding man. Those joyful ads were effective! He would be seated at a kid-size table in a kid-size chair, nearly always in a colorful, crazy sweater, with his knees jutting up as he cavorted with what seemed to me to be very, very lucky children. He was like the ultimate dad or friendly uncle, smiling and enjoying smooth and creamy pudding with a group of smiling, happy kids. I wanted to be one of those happy kids I wanted a cup of that chocolate pudding.
I didn't grow up eating that premade cup of pudding he was promoting, which may be part of the reason I had such a hankering for it. It wasn’t that we were uber-elite about homemade foods only. In my family, the cakes and pies were always made from scratch, but in terms of convenience desserts, my family was actually more inclined to the ruby-colored, fruit-flavored gelatin versions. My grandfather called it "nervous pudding," since it wiggled and jiggled.
My mother made chocolate pudding from scratch. And, Bill Cosby or not, there's not much that's more likely to put a smile on a kid's face than a special treat of chocolate pudding. It's even more special than a cookie, because store-bought can be pretty good, but homemade is so much better.
Smooth and Creamy Chocolate Pudding
Virginia Willis' Smooth and Creamy Chocolate Pudding for FoodNetwork.com
Photo by: Virginia Willis ©2014, Television Food Network, G.P. All Right Reserved
Virginia Willis, 2014, Television Food Network, G.P. All Right Reserved
Every now and then, on very special days, Mama would make chocolate pudding after school. She still has the set of pressed-glass pudding cups she used when I was young. I remember my sister and I sitting impatiently at the kitchen island watching her measure the ingredients and then stir and stir. It would be just the three of us in the kitchen. Then, the magic would happen and the dark mixture would suddenly thicken. She'd pour the molten chocolate pudding into the clear cups with thick ruffled edges and put them into the refrigerator for the absolute eternity it seemed to take for them to set up. One child would get the whisk and the other the spatula to lick clean. As Mama cleaned up and once the pot cooled enough, she would let us swipe our little fingers against the side of the pan to get every last bit.
Then, the torturous wait began. We had our homework to do, and if not, we were sent outside so that we wouldn't have the opportunity to ask, "Is it ready?" every five minutes. "Ready" was not yet. "Ready" was dessert. "Ready" was after supper. If, and only if, our plates were cleaned would the pudding cups be pulled out of the refrigerator. Mama would top them with a dollop of creamy white Cool Whip (see, I told you we weren't uber-elite) and bring them to the table.
Those were special times I will always cherish that is what down-home comfort is all about. Since it's back-to-school time in many parts of the country, I thought it would be good to share my recipe for a little indulgent down-home comfort in a cup, smooth and creamy chocolate pudding.
Chocolate Pb Pretzel Pie
Because some days we just need chocolate and peanut butter. Oh wait. that's every day.
- 2 serving (serving = 1/4 package) Jell-O Sugar Free Fat Free Instant Cheesecake Pudding Mix
- 2 serving (serving = 2 tbsp) Philadelphia Fat Free Cream Cheese
- 2.5 serving (serving = 2 tbsp) Smucker's Natural Creamy Peanut Butter
- 2 serving (serving = 1 tbsp) LouAna Coconut Oil
- 4 serving (serving = 1 oz) Rold Gold Classic Style Pretzel Sticks
- 1 tsp Vanilla Extract
- 1/3 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
- 1/2 serving (serving = 2 scoops) Nature's Best Perfect Zero Carb Isopure Whey Protein Isolate - Creamy Vanilla
- 1.5 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter
- 1 serving (serving = 8 oz) Chobani Nonfat Plain Greek Yogurt
- 8 serving (serving = 1 tbsp) Hershey's Special Dark Chocolate Chips
4 oz pretzels
2 tbs natural peanut butter
2 tbs coconut oil
4 oz dark chocolate
Peanut Butter Filling:
8 oz plain Greek yogurt
4 oz fat free cream cheese
1 scoop vanilla protein
1/2 package sugar free vanilla pudding mix
1/3 cup unsweetened almond milk
3 tbs peanut butter
3 tbs PB2
1 tsp vanilla
Crush 4 oz of pretzels in plastic bag with rolling pin then mix with peanut butter and melted coconut oil. Press mixture into pie pan then freeze for 10-15 minutes.
Melt 4 oz dark chocolate in microwave then spread over crust.
Mix together pb filling ingredients then spread mixture on top. Drizzle with extra chocolate if desired. Place in fridge for about 1 hour. Once chilled, cut into 12 slices and enjoy!
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Mini Dark Chocolate Pudding Cakes
When these mini pudding cakes bake, the chocolate cake layer on the bottom rises to the top and leaves a rich, pudding layer beneath for a delicious, decadent dessert.
Original recipe makes 6 servings
1/2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup half-and-half
1/4 cup chocolate-hazelnut spread
1/2 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
1/4 cup Ghirardelli® Unsweetened Cocoa Powder
3/4 cup boiling water
- Preheat oven to 350 degrees F. In a medium bowl, combine flour, 1/4 cup of the sugar, the baking powder, and salt. Add half-and-half. Whisk until smooth. Stir in chocolate-hazelnut spread and Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips.
- Divide batter evenly among six 5- to 6-ounce oven-safe ramekins or bowls. Place in a 15x10x1-inch baking pan. Set aside. In a small bowl, stir together the remaining 1/2 cup sugar and the Ghirardelli® Unsweetened Cocoa Powder. Gradually stir in boiling water. Pour evenly over batter in ramekins.
- Bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted into cake portion comes out clean. Centers will indent slightly when done. If desired, top each cake with a small scoop of vanilla ice cream, fresh raspberries, and/or chopped toasted* hazelnuts.
Calories: 290 kcal
Carbohydrates: 49.7 g
Cholesterol: 5 mg
Fat: 11.3 g
Fiber: 2 g
Protein: 3.8 g
Sodium: 195 mg
Chocolate Maple Granola with Quinoa and Cranberries
This week I took a stand against the breakfast industrial complex. Sunday for breakfast, I thought I’d go carnivorous, and ate a plate heaped high with Amish summer sausage. In honor of meatless Monday, I thought I’d swing vegetarian, and polished off a bowl of leftover garlicky lentil salad with goat cheese. Tuesday at 6am, I started to worry that I might not be getting my daily serving of fruits and vegetables, and munched away on snow peas, carrots, and bell peppers while I was getting ready for work. Don’t worry, I also ate string cheese for protein! This morning I was out of time and thinking that I might want to dip towards the sweet side, unfortunately things got a bit sticky when I tried to juggle spoonful’s of Nutella while driving. Paul, no stranger to my breakfast rebellions, calmly continued eating his grape nuts. Now that I’ve gotten that all out of system, I am ready for a spiffed-up breakfast classic. So when I got home from work today, I made a big batch of Chocolate Maple Granola with Quinoa and Cranberries. This chocolaty, crunchy granola is somewhere between breakfast and dessert, a good place to be in my mind, and with the combination of nuts, oats, and quinoa, provides a complete protein rich meal that keeps me energized through the whole day.