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. Scoop it into our homemade chocolate cones and top with caramel and pecans. Delish!

  • 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
  • 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)
  • 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.
  • 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.
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.

Creamy Mint Chocolate Bars

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

  • 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.