5 Chocolate Recipes

Get your chocolate fix with these 5 delicious recipes, perfect for any day that ends in “Y”

Chocolate Caramel Pecan Ice Cream

Coconut milk makes this creamy ice cream more healthful than high-fat dairy ice creams.

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  • ICE CREAM:
  • 1 (13-ounce) can coconut milk
  • ⅓ cup cocoa powder
  • ¼ cup sugar
  • 1 tbsp vanilla extract
  • ⅛ tsp kosher salt
  • ⅓ cup caramel sauce
  • ¼ cup chopped pecans
  • WAFFLE CONE:
  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, melted and cooled (1 stick)
  • 2 tbsps vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup dark cocoa powder, sifted
  • 1 tsp baking powder
  • 10 sugar cones (optional)
  • ICE CREAM:
  • In a blender, combine coconut milk, cocoa powder, sugar, vanilla and salt. Blend until smooth. Place ice cream base in a 2-quart ice cream maker and churn 45 to 60 minutes or until mixer thickens to the consistency of soft serve ice cream. Spread mixture in an 8×8 baking pan and swirl in caramel sauce. Sprinkle with pecan pieces and freeze at least 4 and up to 24 hours before scooping.
  • WAFFLE CONE:
  • Tools: Waffle cone iron In a large mixing bowl, whisk together eggs and sugar until smooth. Add melted butter and vanilla. Sift together flour, cocoa powder, and baking powder. Add to egg mixture and mix until thick dough forms. Heat waffle cone iron. Lightly coat griddle with non-stick spray and add 1 rounded tablespoon dough. Close lid and bake 30 to 45 seconds. Remove waffle from waffle iron with a fork and quickly wrap around plastic waffle cone form provided with appliance by manufacturer to shape waffle into a cone. Let cool 5 minutes before removing and repeat with remaining dough. If needed, wrap foil tightly around sugar cones and use in place of form to shape waffles into cones. Once cooled, remove waffle cones and reserve sugar cones for another use.
  • Use waffle cones immediately or store in a lidded plastic container for up to 3 days.
Chocolate Ganache Sandwich Cookie

With their crispy texture, delicate vanilla wafers melt in your mouth. Make a sandwich cookie by spreading one cookie with a thick layer of chocolate ganache, and topping it with a second cookie. Drizzle extra ganache on top for a more pronounced chocolate presence.

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  • ½ cup butter, melted
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ⅛ tsp salt
  • 2 egg whites
  • 1 cup flour
  • ¼ cup heavy cream
  • ¾ cup semi-sweet mini chocolate chips
  • Preheat oven to 375°F. Line baking sheets with parchment paper. Set aside. In a medium bowl, combine butter, sugar, vanilla and salt. Stir in egg whites, one at a time, until well blended after each addition. Stir in flour. Drop by rounded teaspoons 2 inches apart onto two prepared baking sheets.
  • Bake one baking sheet at a time, 5 to 7 minutes or until edges of cookies are browned. Immediately transfer cookies to wire racks to cool.
  • For ganache, in a medium saucepan, bring cream to a boil over medium-high heat. Reduce heat to low; add chocolate chips, stirring continuously until mixture is melted and shiny. Let cool slightly.
  • Once cookies and ganache are cooled, use a knife to spread 1 teaspoon of ganache on the bottom sides of half of the cookies. Top with the other half of cookies to create cookie sandwiches.
Creamy Mint Chocolate Bars

Scrumptious no-bake bars with silky smooth dark chocolate ganache and minty buttercream inside. A cookie crumb base adds a crunch to each bite.

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  • Crust:
  • vegetable shortening, for greasing
  • ⅓ cup butter
  • ⅓ cup semisweet chocolate chips
  • 1 ¾ cups finely crushed chocolate wafer cookies
  • Filling:
  • ⅓ cup butter, softened
  • 3 tbsps heavy whipping cream
  • ¾ tsp vanilla extract
  • ½ tsp peppermint extract
  • 3 cups powdered sugar
  • few drops green food coloring
  • Topping:
  • 166000100000 cups dark chocolate chips
  • ⅓ cup butter
  • 1 tsp peppermint extract
  • Line a 9×9×2-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil; set pan aside.
  • For crust, place butter and chocolate chips in a medium microwave-safe bowl. Microwave, uncovered, on high at 30-second intervals or until chocolate melts, stirring each time. Stir in chocolate wafer crumbs. Press mixture into bottom of prepared pan. Refrigerate for 10 minutes or until firm.
  • Meanwhile, for filling, in a medium mixing bowl beat butter, cream, vanilla and peppermint extract. Gradually beat in powdered sugar until mixture is smooth and creamy. Tint with food coloring. Spread filling evenly over crust in pan. Cover and refrigerate.
  • For topping, place dark chocolate chips, butter and peppermint extract in another medium microwave-safe bowl. Microwave, uncovered, on high at 30-second intervals or until chocolate melts, stirring each time. Let stand for 10 minutes. Spread mixture evenly over filling.
  • Cover and refrigerate at least 2 hours. Let bars stand at room temperature for 10 minutes before serving. Using the edges of the foil, lift uncut bars out of pan. Cut into squares.
Chocolate-Spice Cupcakes with Buttercream

Expect rave reviews for double-chocolate cupcakes topped with double-chocolate buttercream.

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  • ½ cup all-purpose flour
  • 2 tbsps unsweetened cocoa powder
  • ⅓ tsp ground cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp ground allspice
  • 1 large egg
  • ⅓ cup packed brown sugar
  • 3 tbsps granulated sugar
  • 3 tbsps canola oil
  • ½ tsp vanilla extract
  • 1 oz unsweetened baking chocolate, melted and cooled
  • ¼ cup water
  • ¼ cup sour cream
  • Chocolate Buttercream, recipe below
  • Preheat oven to 350°F. Line eight 2½-inch muffin cups with paper bake cups; set aside.
  • In a medium bowl, combine flour, cocoa powder, cinnamon, soda, salt and allspice; set aside. In a large bowl, beat together egg, sugars, oil and vanilla with an electric mixer on low for 10 seconds or until combined. Beat on medium for 1 minute. Beat in cooled, melted chocolate. Add flour mixture alternately with water, beating well after each addition. Thoroughly mix in sour cream. Spoon batter into muffin cups, filling each half full.
  • Bake for 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely. Spoon buttercream into a pastry bag fitted with a star tip and pipe on cupcakes as desired.
Chocolate-Avocado Mousse with Coconut Whipped Cream

With a few healthy twists among its ingredients, this dessert will surprise your family. Avocado, dates and coconut milk blend with chocolate, coffee and vanilla, forming a mousse with a mild chocolate taste.

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  • 1 ripe avocado, seeded and peeled
  • 4 whole dates, pitted
  • 1 cup unsweetened coconut milk
  • 1 cup semisweet chocolate chips, melted
  • 1 ½ tsps vanilla extract
  • ½ tsp espresso powder
  • ¼ tsp salt
  • 1 (13.5-ounce) can unsweetened coconut milk, chilled
  • 1 tsp vanilla extract
  • Unsweetened coconut flakes, for garnish
  • For mousse, place avocado, dates, and 1 cup coconut milk in a food processor. Cover and process until smooth and creamy. Add melted chocolate, 1½ teaspoons vanilla, espresso powder and salt. Cover and process until well combined; stop and scrape sides of bowl, if necessary.
  • Transfer mixture to a small mixing bowl. Beat with an electric mixer on high for 4 to 5 minutes or until light and fluffy. Spoon mousse mixture into dessert dishes.*
  • For coconut cream, drain and discard water from chilled can of coconut milk. Place remaining milk in a mixing bowl. Add vanilla. Beat with an electric mixer on high until milk is thickened. Spoon mixture over mousse desserts. If desired, garnish with coconut flakes.
  • *Note: For firmer mousse, cover and chill desserts for 4 to 6 hours or up to 2 days. Top with coconut cream and garnish as directed.

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