Chocolate Desserts

10 Desserts Which Can Be Made Using Chocolate

Who doesn’t love chocolate? No matter how much you eat it, you just don’t get sick of it, and it is the perfect ingredient to make some delicious desserts. In today’s post, I am going to tell you about ten of my favorite chocolate desserts that you can make at home, so keep reading to check them out.

1. Chocolate mousse

 

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Ingredients:

  • Chilled whipping cream (2 cups)
  • Semi-sweet chocolate chips (12 ounces)
  • Four tablespoons butter

Directions:

  • In a double boiler, combine chocolate chips and butter, and Melt over barely simmering water. Remove from heat while some chunks are still visible.
  • Beat the cream to medium peaks, in a chilled bowl and stir 1/4th of the whipped cream into the chocolate mixture.
  • Spoon into bowls or martini glasses and chill for at least 1 hour before serving.

2. Chocolate chip cookies

Ingredients:

  • All-purpose flour (3 cups)
  • Salt, baking powder, and baking soda (1 tsp each)
  • Unsalted butter (2 1/2 sticks)
  • Granulated sugar and brown sugar (1/2 cup each)
  • Two large eggs
  • Vanilla extract (2 tsp)
  • Semi-sweet chocolate chips (2 cups)

Directions:

  • Beat the butter with the sugars in a stand mixer until fluffy. Then add the eggs and vanilla extract.
  • Mix the dry ingredients in a separate bowl and add them to the stand mixer gradually.
  • Throw in the chocolate chips and turn the mixer on until a cookie dough is formed.
  • Shape the cookies and place them on a parchment-lined baking sheet, and place in the 375 degrees F preheated oven.
  • Let the cookies cool down before digging in.

3. Chocolate truffles

 

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Ingredients:

  • Bittersweet chocolate (10 ounces)
  • Unsalted butter (3 tbsp)
  • Heavy cream (1/2 cup)
  • Light corn syrup (1 tbsp)
  • 1/2 cup cocoa powder, finely chopped nuts, and toasted coconuts
  • Finely chopped semi-sweet chocolate (8 ounces)

Directions:

  • Microwave the 10 ounces of chocolate and butter in a glass mixing bowl for 60 seconds, removing once to stir at half time.
  • Heat the heavy cream and corn syrup in a saucepan until simmering and pour the mixture over the melted chocolate.
  • Leave it for 2 minutes and stir gently using a rubber spatula and place in the refrigerator for 1 hour.
  • Scoop the chocolate onto a parchment-lined sheet pan and return to the refrigerator for 30 minutes.
  • Place the 8 ounces of chocolate into a medium mixing bowl and heat until it reaches 90 to 92 degrees F.
  • Shape the truffles into balls and coat in the melted chocolate, throw some finely chopped nuts and cocoa powder on top.
  • Cooldown before serving.

4. Chocolate peanut butter brownies

Ingredients:

  • Unsalted butter (1 pound)
  • Semi-sweet chocolate chips (1 pound plus 12 ounces)
  • unsweetened chocolate (6 ounces)
  • Six large eggs
  • Vanilla extract (2 tablespoons)
  • Sugar (2 cups)
  • All-purpose flour (1 plus 1/4 cups)
  • Baking powder (1 tablespoon)
  • Smooth peanut butter (3/4 cup)

Directions:

  • Melt the butter, unsweetened chocolate, and 1 pound of chocolate chips over simmering water.
  • In a large bowl, combine the eggs, sugar, and vanilla extract.
  • combine chocolate mixture and the egg mixture and allow it to cool down.
  • Mix the dry ingredients in a bowl and add them to the chocolate mixture along with the remaining chocolate. Pour the mixture into a baking sheet and add the peanut butter on top.
  • Bake in a 350 degrees F preheated oven for 20munites, allow to cool down completely, and cut into servable squares.

5. Chocolate ice-cream

 

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Ingredients:

  • Unsweetened cocoa powder (1/2 cup)
  • Half-and-half milk (3 cups)
  • Heavy cream (1 cup)
  • Eight large egg yolks
  • Sugar (9 ounces)
  • Vanilla extract (2 tsp)

Directions:

  • In a saucepan, add the cocoa powder along with 1 cup of half-and-half milk and whisk to combine; then add the remaining milk and heavy cream.
  • Bring the mixture to a simmer, and remove from the heat.
  • Whisk the egg yolks in a bowl until they lighten in color, then add in the sugar.
  • Temper the cocoa and cream mixture into the eggs and return the entire mixture to the saucepan over low heat.
  • Continue to cook while frequently stirring, until the mixture thickens and reaches 170 to 175 degrees F.
  • Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
  • Stir in the vanilla extract and place the mixture into the refrigerator until the temperature reaches 40 degrees F or below.
  • Pour the mixture into an ice cream maker and process for 25 to 35 minutes. Check out homeaddons.com if you want to buy an ice cream maker.
  • Freeze for another 3 to 4 hours.

6. Chocolate covered strawberries

Ingredients:

  • semi-sweet chocolate (6 ounces)
  • strawberries (1 pound)

Directions:

  • Melt the chocolate over simmering water until smooth, dip the strawberries in the chocolate and place on a parchment-lined tray. Set the strawberries aside until the chocolate sets.

7. No-bake peanut butter and chocolate cookies

 

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Ingredients:

  • Sugar (2 cups )
  • Milk (1/2 cup)
  • Unsalted butter (1 stick)
  • Unsweetened cocoa powder (1/4 cup)
  • Old-fashioned rolled oats (3 cups)
  • Smooth peanut butter (1 cup)
  • Pure vanilla extract (1 tablespoon)

Directions:

  • Boil the milk, butter, sugar and cocoa in a saucepan.
  • Add the oats, vanilla, peanut butter, and salt, and mix thoroughly.
  • Put spoonfuls of the cookie mixture onto a parchment-lined baking sheet and let cool for 30 minutes.

8. Instant Chocolate cake

Ingredients:

  • All-purpose flour (1/4 cup)
  • Sugar (5 tbsp)
  • Cocoa powder (2 tbsp)
  • One egg
  • Milk (3 tbsp)
  • Vegetable oil (3 tbsp)

Directions:

  • Simply wish all the ingredients in a large mug until smooth.
  • Microwave for about two minutes, and your instant cake is ready to go.

9. Chocolate toffee

 

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Ingredients:

  • Sugar (2 cups)
  • Water (1/3 cup)
  • Light corn syrup (3 tablespoons)
  • Salted butter (3 sticks)
  • Cocoa powder (1/4 cup)
  • Blanched almonds (1 cup)

Directions:

  • Pour the sugar into a saucepan fitted with a candy thermometer.
  • Pour the water, and let the sugar moisten up; then add the corn syrup and bring to a boil.
  • Add the butter and keep boiling until the mixture reaches 300 degrees F; then kill the heat.
  • Add the cocoa powder and nuts, and quickly pour the mixture on a silicone baking mat.
  • Let the mixture cool until hardened and break into pieces.

10. Flourless chocolate cake

Ingredients:

  • unsalted butter (i stick)
  • bittersweet chocolate (8 ounces)
  • Sugar (3/4 cup)
  • unsweetened cocoa powder (1/3 cup)
  • Six large eggs

Directions:

  • Melt the chocolate and butter in a saucepan until smooth.
  • Stir in the cocoa powder, sugar, and salt.
  • Remove from the heat and let cool for a few minutes.
  • Beat the egg whites until they form stiff peaks.
  • Add the egg yolks into the cooled chocolate mixture.
  • Add the chocolate and egg mixture to the beaten egg whites.
  • Pour the mixture into a buttered springform pan and bake at 325 degrees F for 40 to 45 minutes.

So here were some of my favorite chocolate dessert recipes. I hope you enjoy them as well.

Author’s bio:

Andrea Smith writes this post. She loves traveling, home decorating, and hanging out with her friends. She is currently a student of Interior Designing at the California Arts School. She regularly writes blogs at https://homeaddons.com/

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