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Preview: Chocolate Recipes

Chocolate Recipes

A blog dedicated to the chocolate and all the decadent delights that you can make with chocolate. Enjoy!!! Should you have any recipes to share, join and add them to the main database. Chocolate based recipes will be added he

Updated: 2018-02-21T14:37:16.658-08:00


Chocolate Mousse



6 oz : 120 g Semi sweet grated chocolate.
6 : 6 Eggs
1/4 tsp : 1 ml Salt


  1. Melt the Chocolate in a double boiler.
  2. Cool slightly.
  3. Beat the egg yolks until light and thick.
  4. Gradually stir in the melted chocolate.
  5. Whip the egg whites with the salt until stiff.
  6. Gently fold into the mixture.
  7. Spoon the mousse into serving dishes, cover with plastic wrap and chill for about 6 hours.

Chocolate Cream Rolls



2 Cups : 500 ml's Ricotta Cheese
1 tsp : 5 ml's Vanilla Extract
1/4 Cup : 60 ml's Confectioners Sugar
1/4 Cup : 60 ml's Candied Fruit
1/3 Cup : 90 ml's Chocolate Chips
12 : 12 Desert Crepes
1 Cup : 250 ml's Kiwi Papaya Sauce

Crepe Batter Ingredients

1 Cup : 250 ml's All Purpose Flour
1/4 tsp : 1 ml Salt
2 Tbsp : 20 ml's Safflower Oil
1 Cup : 250 ml's Milk
1/4 Cup : 60 ml's Soda Water
1 : 1 Egg
1/2 tsp : 3 ml's Vanilla Extract

Kiwi Papaya Sauce Ingredients

6 : 6 Paierd, Chopped Kiwi's
2 Cups : 500 ml's Papaya Pulp
1/4 Cup : 60 ml's Granulated Sugar
1 Cup : 250 ml's Milk
1/4 Cup : 60 ml's Soda Water
1 1/2 tbsp : 24 ml's Corn Starch
1/3 Cup : 80 ml's Apple Juice

Preperation : Chocolate Cream Rolls

  1. Cream the cheese in a food processor.
  2. Add the vanilla and sugar and beat.
  3. Remove from the Food Processor and beat in the fruit and chocolate chips.
  4. Spoon cheese blend onto the crepes and roll.
  5. Plate the crepes and top with sauce.

Preperation : Crepe Batter
  1. Sift the flour and salt together, blend in the oil, milk, and water.
  2. Beat eggs and add to the liquid.
  3. Stir in Vanilla Essence.
  4. Blend in Dry Ingredients, beat until a smooth, thin batter is formed.

To cook:

  1. Spread about 3tbsp (45ml's) batter into lightly buttered hot skillet.
  2. Cook about 1 1/2 minutes, turn the crepe and cook about 1 minute over medium heat.
  3. Turn out and use as required.

Preperation : Kiwi Papaya Sauce

  1. Puree the Kiwi's with the papaya in Food processor.
  2. Press through a sieve into a small sauce pan.
  3. Stir in Sugar.
  4. Mix Cornstarch with apple juice and add to the fruit.
  5. Heat over low heat until the sauce is thick.

Chocolate Whip



1 packet of red jelly
2 1/2 T. cocoa
2 T. custard powder
4 1/2 c. water
3 eggs, seperated.
1 c. sugar


1. Mix the cocoa and custard powder with 1/2 c. sugar and 1/2 c. cold water and stir into 2 c. boiling water. cook while stirring until the mixture thickens.
2. Beat the yolks of egg with 1/2 c. sugar and add to the first mixture. Cook for 2 minutes.
3. Dissolve the jelly in 2 c. boiling water. Stir until all the crystals have dissolved. Remove the other mixture from the stove and immediately add the jelly. Mix well.
4. Chill and as soon as it begins to set, fold in the stiffly beaten egg whites.
5. Pour the mixture into a wet mould and chill to set.
6. Unmould and serve with custard, cream or peppermint sauce.

Chocolate Roll



1/2 c. flour.
1/4 t. salt
2 T. Cocoa
1 T. Lemon Juice
1/2 t. Vanilla Essence
3 eggs, seperated
1/2 c. Castor Sugar


1. Sift andmeasure the flour.
2. Sift the flour, salt and cocoa together.
3. Beat the egg yolks, lemon juice and sugar (except 1 T.) thoroughly.
4. Lightly fold in the dry mixture.
5. Beat the egg whites with 1T. sugar until stiff and fold into the batter.
6. Line a baking tin (14 inches by 10 inches) with greased paper and pour mixture into it.
7. Bake in a hot oven (425 degrees F.) for 10 to 12 minutes.
8. Turn out onto a damp cloth, spread the filling over it with a spatula and roll it immediately.
9. Sprinkle castor sugar over roll.
10. Leave to cool on a wire cooler.


3/4 c. butter
1 1/2 to 2 c. icing sugar
Vanilla Essence.

Beat the butter, adding the icing sugar gradually until the mixture is light and creamy. Add about 1/2 t. vanilla essence. Spread over the roll.

Banana Chocolate Chip Bread



2 c Flour, sifted
1/2 c Butter or margarine
1 ts Baking powder
1 c Bananas, mashed
1/2 ts Baking soda
3 tb Milk
1 c Sugar
8 oz Semisweet chocolate chips
1 Egg


Preheat oven to 350. Well grease a 9x5x3" loaf pan.In a medium bowl, sift flour, baking powder and soda together; set aside.cream sugar, egg and butter until light and fluffy. Blend in bananas and milk. Add dry ingredients until just moistened. Stir in chocolate chips. Pour into prepared pan.Bake for 1 hour, or until toothpick
comes out clean.

Lavender Chocolate Fudge



2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
1 tablespoon dried lavender (use less if desired)
1 1/2 cups granulated sugar
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) Semi-Sweet Chocolate Morsels
1 teaspoon vanilla extract


Line an 8-inch-square baking pan with foil.

Place evaporated milk and lavender in medium, microwave-safe bowl. Heat on High (100%) power for 1 minute. Cover with plastic wrap; steep for 10 minutes. Strain into medium, heavy-duty saucepan; discard lavender. Add sugar, butter and salt to saucepan; bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Add the marshmallows; stir vigorously until almost melted. Stir in morsels and vanilla extract until melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Decadent Chocolate Cake




* 1 3/4 cups SR Flour
* 1/2 teaspoon Salt
* 1/2 cup cocoa
* 2 eggs
* 1 1/4 cups sugar
* 125 grams Melted butter or Marg
* 1 teaspoon Vanilla
* 1 cup Milk

Combine flour,salt,cocoa,& sugar in a bowl
Add melted butter to beaten eggs,vanilla & milk
Combine & beat well cook in a greased line slice tin 25 mins at 180c
Don't over beat it .

Recipe donated by Eli from

Chocolate and Walnut Biscotti


* 185 grams Butter
* 1/3 cup Caster Sugar
* 1/3 can Condensed Milk
* 1 1/2 cups Self Raising Flour
* 1/4 teaspoon Salt
* 125 grams Chocolate Chips
* 1/2 cup Walnuts chopped

Put small spoons full onto lightly greased trays and bake for 15 - 20 minutes in 180dg. oven (fan forced).
Loosen and cool on trays.


Recipe donated by Eli from

Simple Chocolate Sauce


* 1 1/2 cups sugar
* 1 cup milk
* 1/4 teaspoon salt
* 1/4 cup cocoa powder (not drinking chocolate)
* 1 teaspoon vanilla essence

Mix sugar and cocoa powder together in a pot, add milk, making sure there are no lumps. Slowly bring to the boil stirring continiously making sure the sugar has dissolved. Boil for 10 minutes. Add salt. Remove from stove and allow to cool slightly, add vanilla. Keeps well stored in the fridge.

Eli's Chocolate Brownies



* 1/2 cup rice flour
* 1/2 cup plain flour
* 1/4 teaspoon baking powder
* 1/3 cup cocoa powder
* 1 1/4 cups caster sugar
* 2 eggs
* 150 grams butter, melted

Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture.
Using a metal spoon, mix until just smooth.
Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
Remove from oven.
4) Allow to cool in pan. Lift from pan. Cut into squares.

Recipe donated by Eli from

Double Chocolate Brownies


1 cup all purpose flour1/4 cup cocoa powder1/2 tsp baking soda1/4 cup vegetable oil2/3 cups brown sugar2 eggs2 tsp vanilla extract1/2 cup low fat evaporated milk1 1/2 cups dark chocolate chips1/2 cup chopped pecans1. Set oven to 325 degrees F. Grease a 9 x 9 baking pan.2. Combine flour, cocoa powder, and baking soda. Set aside.3. Whisk together vegetable oil, brown sugar, eggs and vanilla extract.4. Meanwhile, in sauce pan heat milk and chocolate chips until all the chips have melted. Remove from heat and allow to cool. Slowly add to sugar mixture while whisking.5. Add flour mixture to chocolate mixture and whisk until just combine. Fold in remaining 1/2 cup chocolate chips and chopped pecans. Pour batter into baking dish and bake in a 325 degree oven for 30 minutes. At this point, an inserted toothpick will probably not come out clean but this does not mean that the brownies are not cooked. Set on a wire rack for 10 minutes, then cut into cubes. ------------------------------------------------------------------This recipe is from my blog Healthy and Gourmet ( and is in response to your request from foodbuzz for recipes with chocolate. I focus on creating recipes that look and taste absolutely decadent but which are made with an emphasis on healthy and wholesome ingredients. I try to avoid using unhealthy fats as much as possible. Most of my recipes are my own creations but some are my healthy versions of traditional American/European and other ethnic dishes.Please feel free to email me if you have any questions.Thanks!Natasha[...]

Raw Chocolate Cake



1 1/2 cups walnuts, unsoaked

dash of salt

12 medjool dates, or 16 deglet dates, unsoaked

1/4 cup raw cacao powder

1/2 tsp. vanilla extract

3 tsp water

2 tsp maple syrup or agave nectar

1/2 cup raspberries to garnish (optional)


1. Blend walnuts and salt in a food processor until finely ground. Add the dates, cacao powder and vanilla. Process until the mixture begins to stick together. Add the water and sweetener and process briefly.
2. Transfer to a serving plate and form mixture into a 5-inch round cake. Chill for at least 1 hour. Decorate with fresh raspberries or make a raspberry fruit sauce before serving, if desired.
3. Cover with plastic and keep in the refrigerator. Will keep for three days or two weeks in the freezer.


Recipe added to by gfchef from

Raw Chocolate



2 cups raw cacao powder

1 cup coconut oil or cocoa butter

1-2 Tbsp. vanilla extract

3-4 Tbsp. agave nectar

chopped almonds, walnuts, raisins, or anything else you’d like to add


1. Heat oil slowly over low-medium heat in a saucepan. Mix in the agave and vanilla. Then mix in the cacao powder. Make sure it never boils or gets above medium heat (or 110 F).
2. Pour mixture into a pan and put it in the freezer or refrigerator to harden.


Recipe added to by gfchef from

Chocolate Chip Pudding Cookies


2 1/4 cup flour, unsifted
1 tsp. baking soda
1 (4 serving size) of chocolate instant pudding mix
1 cup butter, softened
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

Mix flour, soda, and salt. Combine butter, sugars, and vanilla until creamy, beat in eggs. Add flour mixture, then pudding mix. Stir in chips. Drop on ungreased cookie sheet.

Bake at 350 degrees for 8-10 minutes or until lightly brown.

Contributor is Chef Tom

Weekly Cookbook Club:

White Chocolate Raspberry Trifle


175g White chocolate
2 Medium egg yolks
25g Castor sugar
150ml Milk
85g Double cream
2& 1/2 Tbsp Icing sugar
4 x 4cm slices Swiss roll(Bought/homemade)
2Tbsp Kirsch Liqueur
225g Fresh Raspberries
A few fresh mint sprigs

1.Put a 55g piece of white chocolate in the fridge. Break remainder into smaller pieces.
2.Cream egg yolks & caster sugar together in a large bowl. Whisk for about 2-3mins till the mixture is pale,thick,creamy & leaves a trail.
3.Pour the milk & cream into a small,heavy based saucepan & bring to the boil.Pour on to the egg yolk mixture,whisking all the time!
Pour back into the pan & place over a moderate heat. Stir the mix with a wooden spoon till it's starts to thicken & coats the back of the spoon.
4.Add the chocolate pieces & stir in until completely melted.
5.Remove the pan from the heat & allow to cool slightly.Cover the custard with a little icing sugar & piece of cling film to prevent a skin forming.
6.Place the Swiss roll slices in a large glass bowl & sprinkle with Kirsch. Scatter with fresh raspberries reserving a few for decoration.
7.Pour the white chocolate custard over the Swiss roll & leave to set in the fridge. Over night would be ideal
8.To serve: Decorate the trifle with the reserved raspberries. Take the piece of white chocolate from the fridge & finely grate over the trifle.
9.Finally ,dust with a little icing sugar & place the mint sprigs on top


Contributed by Angelique Frew.

Chocolate Biscotti


160 ml Whole blanched almonds
175ml flour
100g dark/milk chocolate, grated
125ml sugar
60ml cocoa powder
2 eggs,beaten
5ml vanilla essence
1egg white

1.Preheat oven to 160'C
2.Place nuts on a baking tray & toast for +/- 10mins in the oven. Allow to cool
3.Line a large baking tray with baking paper.
4.Combine flour,chocolate,sugar & cocoa pwd. Add beaten eggs & vanilla essence & mix to form a stiff dough.
5.Dough should be slightly sticky.Dust hands with flour & shape into 3 wide logs & place on baking paper.
6.Brush with beaten egg white. Bake for +/- 30mins.
7.Remove from oven,turn down oven temp to 140'C & slice logs with a slight diagonal into thick slices.
8.Place back on baking tray,sliced side up & bake again for another 20mins or till dried out.

Makes +/- 24

Enjoy with yummy chocolate cups!!!


Recipe contributed by Angelique Frew.

Chocolate Crunch



8oz butter
8oz sugar
11oz flour
1.5oz cocoa

Cream butter and sugar.
Add flour and cocoa and mix well.
Put into your tin, sprinkle with water and bake at gas 3 or 170C for approx 40 minutes.
Very easy to make and my kids love it :)


Thank you for the recipe madamepearson

Chocolate Mint Cookies


1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/2 cup brown sugar
1/3 cup granulated sugar
1/4 cup butter, softened
1/4 cup applesauce
1 teaspoon vanilla extract
1/4 teaspoon mint extract
1 large egg white, beaten

In a bowl, combine the flour, baking soda, and cocoa together. In another bowl, combine the brown sugar, granulated sugar, butter, applesauce, vanilla, mint and egg white. Beat with a hand mixer until well blended. Combine the flour mixture with the sugar to form the dough. Roll into a log and cover with plastic wrap. Put into the freezer for about an hour. Spray a baking sheet with cooking spray. Slice into 1/4 inch pieces and place on the greased baking sheet. Bake at 350 degrees F for about 10 minutes. Remove and let cool.

Thank you for the recipe Chef Tom.

French Silk Chocolate Pie


1 9" pie crust, baked (use your favorite recipe or a pre-made one)
1 cup butter
1 1/2 cups superfine white sugar
4 Tbsp. cocoa powder
1 Tbsp. vanilla extract
1 cup pasturized egg substitute (such as Egg Beaters(R)) or 4 pasturized whole eggs
1/2 cup heavy whipping cream
1 tsp. vanilla
1 tsp. sugar

Soften butter. Cream together with sugar until fluffy. Beat in cocoa and vanilla. Mix in 1/4 cup egg substitute (or 1 egg) at high speed until well mixed. Repeat 3 times until all eggs are incorporated. Keep beating on high until mixture is light and fluffy and sugar crystals are well incorporated (the recipe should NOT be gritty - the superfine sugar should help ensure that).
Spread in cooked pie shell and refrigerate at least 4 hours.
Before serving, beat whipping cream, vanilla and sugar together to form soft peaks. Spread over pie, cut and serve.

Note: Since this recipe is not cooked, it's important to use either pasturized egg substitute or pasturized eggs to avoid the risk of infection, especially in young children, pregnant women or people with weakened immune systems.


This recipe comes courtesy of ValleyWriter. ValleyWriter is passionate about words, wine and food - especially chocolate! Visit today for more great recipes and a taste of the Pioneer Valley.

Dads Orange Chocolate Chip Muffins


1 1/2 cups ap flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/2 cup sourdough starter
1 egg, beaten
1/2 cup orange juice
1/4 cup milk
1/3 cup vegetable oil
2 tsp orange zest
3/4 cup chocolate chips

Combine flour, sugar, salt, baking powder and baking soda. In a separate bowl mix together the starter, egg, juice, milk, oil and zest. Add starter mixture all at once to the dry ingredients and stir till just moistened. Fold in the chips. Fill greased or lined muffin tins 2/3 full and bake at 375 for 18-20 minutes or until done.


Contributed by BobtheDude on

Warm Flourless Chocolate Cake with Caramel Sauce


1 cup butter, cubed

8 ounces semisweet chocolate, chopped

1 1/4 cups white sugar

1 cup unsweetened cocoa powder

6 eggs

1 1/2 cups white sugar

1/4 cup water

1 1/2 teaspoons fresh lemon juice

1 cup heavy cream

2 tablespoons unsalted butter


Preheat the oven to 350 degrees F (175 degrees C).

1. Butter the bottom of a 10 inch springform pan, and line with parchment paper.

2. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth.

3. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter.

4. Pour the batter into the prepared pan.

5. Bake for about 45 minutes in the preheated oven, or until a knife or toothpick inserted in the center of the cake comes out clean.

6. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.

7. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.

8. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving


Thank you for the recipe mistressofcakes

Chocolate Ice Cream

2008-06-20T04:53:31.284-07:00 /Category: Sweets/Desserts / Cold Desserts (Fridge)
2 egg
2 egg yolks
75g caster sugar
300ml single cream
225g plain chocolate
300ml double cream,whipped

1.Whisk together the eggs, egg yolks & sugar in a large bowl.Heat the single cream & chocolate in a small pan until melted & then bring to the boil.Pour on to the egg mixture & stir well
2.Return to the pan & heat gently,stirring all the time until the custard coats the back of the spoon.Strain into a bowl,cover the surface of the custard with a damp greaseproof paper.Cool
3.Fold the whipped cream into the custard & pour into a rigid polythene container.Seal & freeze for 2 hrs.Remove from the freezer until the ice cream is firm.Before serving,allow to soften in fridge for 20mins.
Makes 1Litre
Tip: For SA residents double cream is available @ Woolies

Double Chocolate Terrine

2008-06-20T04:50:47.250-07:00 Sweets/Desserts / Cold Desserts (Fridge)
50g/2oz caster sugar
4tsp gelatine
125g/4oz plain chocolate
300ml/ 1/2pint cream
125g/4oz white chocolate
plain & white chocolate shavings, to decorate

1.Beat 1 egg yolk & 25g/1oz sugar together until smooth.Sprinkle 2tsp gelatine into 1 Tbsp hot water over a pan of simmering water & leave to stand for 5mins.Melt plain chocolate over a pan of simmering water.
2.Whip 150ml/ 1/4pint cream until it forms soft peaks.Whisk one egg white until forms stiff peaks.Stir the gelatine & melted chocolate into egg yolk mixture.
3.Gently fold cream & egg white into chocolate mixture & spoon into a 1.2L /2pints loaf tin lined with cling wrap.Chill for 2 hrs until set.
4.Make the white chocolate layer as above,using the remaining ingredients. Spoon over set layer & chill.Freeze overwrap with foil.Store up to 2mnths.Thaw overnight in fridge.
5.Turn onto a serving plate,remove wrap & sprinkle with chocolate shavings.

Layered Mousse Gateau


Category: Sweets/Desserts / Mousses
175g Bourbon biscuits
225g unsalted butter
225g milk chocolate
6 Tbsp brandy/rum
3eggs, separated
300ml double cream
225g white chocolate
225g plain chocolate
cocoa & icing sugar,for dusting

1.Line the sides of a 20cm round loose-based cake tin with a strip of foil.Finely crush the biscuits in a polythene bag using a rolling pin. Melt 50g butter & mix with the crushed biscuits.Press into the base of the tin.
2.Use the milk chocolate,50g butter,2Tbsp of brandy/rum, one egg & 100ml double cream to make a mousse,following the recipe above.Spoon the mousse over the top of the biscuit base.Level the surface & chill thoroughly.
3.Use the white chocolate, 50g butter, one egg & 100ml cream to make a white mousse & then use the remaining ingredients to make dark mousse in the same way.Spoon each layer carefully into the tin & chill well between layers.Finally,chill the completed gateau overnight.
4.Dust the surface with cocoa & icing sugar.Remove sides of cake tin & carefully peel away the foil to serve.

Marbled Chocolate Mousse


Category: Sweets/Desserts / Mousses
100g/4oz plain chocolate
4Tbsp brandy
50g/2oz unsalted butter
100g/4oz white chocolate
150ml/ 1/4pint double cream

1.Break up plain chocolate & place with half of the brandy & half the butter in a bowl over simmering water.Turn off heat & leave until melted.Repeat with white chocolate,remaining brandy & butter.
2.Stir one egg yolk into each bowl of mixture.Place the whites in a clean,grease-free bowl & whisk until they are stiff. Whip the double cream in a separate bowl until it's lightly peaking.
3.Divide the whipped cream between the chocolate mixtures & carefully fold in,using a metal spoon.Divide the egg whites between the two bowls & fold in gently,taking care to keep in all the air.
4.Place a teaspoonful of dark mousse in each serving glass.Fill with alternating spoonfuls of light & dark mousse.Tap the gladdes gentlyon the surface to get rid of any air pockets as you go.
5.To marblethe mousses,push a fine-handled teaspoon into each glass.With the tip of the spoon touching the inside of the glass,gently swirl mousses together to achieve a marbled finish.Chill
Serves 4