Chocolate heaven delicious and light dishes with chocolate

© Алексей Сабадырь, 2024

ISBN 978-5-0062-3410-9

Created with Ridero smart publishing system

200 g chocolate (you can use milk, dark or white chocolate)

100g nuts (walnuts, hazelnuts or almonds are best)

100 g butter

100 g powdered sugar

1 teaspoon vanilla extract

Chocolate praline molds (or ice trays)

Instructions:

Break the chocolate into pieces and melt it in a water bath or in the microwave. Be careful not to overheat the chocolate.

Mix softened butter with powdered sugar and vanilla extract in a separate bowl. Add crushed nuts and mix all ingredients.

Pour the melted chocolate into the butter, sugar and nuts mixture. Mix all ingredients thoroughly until smooth.

Distribute the resulting dough into chocolate praline molds or ice trays, pour half of the figures and add nuts to the center, then pour the rest of the chocolate and nut mixture on top.

Chill the pralines in the refrigerator for at least 2 hours until they are completely set.

Once the chocolate pralines have hardened, carefully remove them from the molds.

Chocolate Brownie

Ingredients:

200 g dark chocolate

200 g butter

250 g sugar

4 eggs

150 g flour

50 g cocoa powder

1 teaspoon vanilla extract

a pinch of salt

100 g walnuts (optional)

Instructions:

Preheat the oven to 180°C. Prepare a rectangular baking pan by lining it with parchment paper.

Melt the chocolate and butter over a double boiler or in the microwave, stirring until smooth and melted.

In a large bowl, beat the eggs and sugar until the mixture is thick and light in color. Add vanilla extract and a pinch of salt.

Sift the flour and cocoa powder through a sieve in a separate bowl. Gradually add the dry ingredients to the egg mixture, mixing thoroughly after each addition.

Gradually add the melted chocolate and butter to the batter, mixing thoroughly until the batter is smooth.

If using walnuts, chop them and add to the dough, mixing thoroughly.

Pour the batter into the prepared pan and smooth the surface.

Bake in the preheated oven for 25 to 30 minutes, or until the brownies are springy to the touch but still soft inside.

Cool the brownies in the pan before cutting into squares.

Serve chocolate brownies with ice cream, whipped cream or fresh fruit.

Black Forest Chocolate Cake

Ingredients:

200 g flour

50 g cocoa powder

200 g sugar

150 g dark chocolate

200 g cream

200 g butter

1 tsp baking powder

4 eggs

1 can of cherries in syrup (400 g)

150 ml strong coffee

For decoration:

100 g chocolate chips

fresh cherries (optional)

Preparation:

Preheat the oven to 180 degrees.

Cut the cherries into halves and remove the pits.

Beat eggs with sugar until fluffy.

Melt the chocolate and butter over low heat and add to the eggs.

Add flour, cocoa and baking powder, mix.

Add cherries and stir.

Place the dough on two baking sheets lined with baking paper.

Bake for 30 minutes.

Cut the cooled cake into two parts.

Pour coffee onto the biscuit and let it soak.

Whip the cream until stiff and spread on one half of the biscuit.

Fold the cake and decorate with chocolate chips and fresh cherries.

Chocolate truffles

Chocolate truffles are a delicious delicacy that will melt in your mouth, leaving a unique taste of chocolate. This recipe is suitable for both an everyday treat and a special occasion. All you need is chocolate, cream, butter and your favorite topping (nuts, fruit or spices).

Instructions:

Start by breaking the chocolate into pieces and placing them in a bowl.

In a saucepan, heat the cream until boiling, then carefully pour it over the chocolate. Let the chocolate melt into the cream.

Add butter and vanilla extract to melted chocolate. Mix all ingredients until smooth and homogeneous.

Place the bowl of mixture in the refrigerator for 2 hours to cool and thicken.

When the mass has cooled and thickened, you can begin to form truffles. Use a spoon to form small balls of the mixture and then roll them in the chopped nuts.

Once all the truffles are formed, leave them in the refrigerator for another 1 hour to set.

Your chocolate truffles are now ready to serve. Enjoy these delicious desserts!

This recipe can easily be customized to suit your tastes by adding different toppings or decorations. Making chocolate truffles is an enjoyable activity and the results are always pleasing to the eye and stomach.

Chocolate cookies

Ingredients:

225 g flour

50 g cocoa powder

1/2 tsp. soda

1/4 tsp. salt

200 g sugar

115 g butter

1 large egg

1 tsp vanilla extract

100g chocolate chips or chopped chocolate

Instructions:

In a large bowl, whisk together flour, cocoa powder, baking soda and salt.

In another bowl, mix sugar and butter until fluffy. Add egg and vanilla extract.

Gradually add dry ingredients to wet ingredients, mixing until smooth.

Add chocolate chips or chopped chocolate and stir gently.

Cover the dough with cling film and chill in the refrigerator for at least 1 hour.

Preheat the oven to 180°C.

Form small balls of dough and place them on a baking sheet lined with parchment paper.

Bake the cookies in a preheated oven for about 10—12 minutes until done.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Chocolate mousse

Ingredients:

200 g dark chocolate

4 eggs

4 tablespoons sugar

250 ml cream (at least 30% fat)

Preparation:

Break the chocolate into pieces and melt it in a water bath or in the microwave. Let the chocolate cool slightly.

In a bowl, beat the eggs with sugar until a fluffy, light mass forms.

In a separate bowl, beat the cream until peaks form.

Gradually add the cooled chocolate to the egg-sugar mixture, mixing thoroughly.

Gradually add the whipped cream to the chocolate mixture, gently folding with a spatula from top to bottom.

Transfer the mousse to cups or glasses and chill in the refrigerator for at least 2—3 hours until the mousse is set.

Before serving, decorate the mousse with grated chocolate or fresh berries if desired.

Chocolate fondant

Ingredients:

100 g dark chocolate

100 g butter

2 eggs

2 egg yolks

100 g sugar

50 g flour

1 teaspoon vanilla extract

A little butter and flour for greasing and dusting the baking pans

Preparation:

Preheat oven to 200°C. Prepare your baking pans by greasing them and dusting them with flour.

Melt the chocolate and butter in a water bath or in the microwave. Let the chocolate cool slightly.

In a separate bowl, beat the eggs, egg yolks and sugar until light and fluffy.

Gradually add the cooled chocolate and butter to the egg-sugar mixture, stirring thoroughly.

Add the vanilla extract and gradually whisk the flour into the chocolate mixture, stirring gently to avoid lumps.

Transfer the resulting mixture into prepared baking pans.

Bake chocolate fondants in a preheated oven for 10—12 minutes. The fondant is ready when the edges are firm and the center is still soft.

Let the fondants cool slightly in the molds, then carefully transfer them to plates.

Chocolate pudding

Chocolate pudding is a wonderful delicacy that can be served as a dessert at any festive table. This dessert is super easy to make and you only need a few ingredients.

To make chocolate pudding you will need the following ingredients:

2 glasses of milk

100 grams dark chocolate

3 eggs

4 tablespoons sugar

2 tablespoons starch

vanilla extract

a pinch of salt

To begin, heat the milk in a saucepan over medium heat until steam appears. Then add dark chocolate to the milk and stir until the chocolate is completely dissolved.

Separate the whites from the yolks of the eggs. In a separate bowl, mix the yolks with sugar and vanilla extract. Add starch and a pinch of salt. Gradually add hot chocolate milk and continue whisking.

After this, return the entire mixture back to the pan and heat over medium heat, stirring constantly, until the mixture thickens. Make sure the pudding does not boil.

Now beat the whites until fluffy and carefully add them to the pan with the chocolate mixture. Stir until all ingredients are evenly distributed.

Pour the pudding into individual serving glasses or cups and refrigerate for a few hours to set.

Serve chocolate pudding with whipped cream or fruit.

Chocolate ice cream

Chocolate ice cream is a delicious treat that can be prepared at home in just a few simple steps. Here is a detailed recipe for making this dessert:

In a large saucepan, combine cream, milk, sugar, cocoa powder and vanilla extract. Bring the mixture to a boil over medium heat, stirring constantly.

In a separate bowl, beat the eggs. Gradually add the hot cream mixture, stirring constantly to prevent the eggs from curdling.

Return the mixture to the saucepan and heat over medium heat, stirring constantly, until the mixture thickens and streaks the back of a spoon.

Remove pan from heat and add chopped dark chocolate. Stir until the chocolate is completely dissolved.

Cool the mixture to room temperature, then place it in the refrigerator for a few hours to cool completely.

Pour the cooled mixture into the ice cream maker and close the lid. Freeze according to your ice cream maker’s instructions, usually taking about 20—30 minutes.

Place the ice cream in a container and store in the freezer until ready to use.

Preheat the oven to 180 degrees. Prepare muffin tins by lining them with paper liners.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a large bowl, combine butter and sugar, beating until fluffy. Add eggs, one at a time, beating after each addition. Then add vanilla extract.

Gradually add dry ingredients and kefir to the butter mixture, mixing alternately until a homogeneous dough is obtained. Do not overmix to avoid overworking the dough.

Finally, add the chocolate chips and stir gently to distribute them evenly throughout the dough.

Pour the batter into the prepared molds, filling them 2/3 full.

Bake the cupcakes in a preheated oven at 180 degrees for about 20—25 minutes, or until a wooden skewer comes out clean when you insert it into the middle of the cupcake.

Once baked, cool the cupcakes on a wire rack in the pans for 5 to 10 minutes, then carefully remove from the pans and cool completely on a wire rack.

Serve chocolate cupcakes with milk, coffee or tea if desired.

Chocolate drops

Chocolate drops are a delicious treat that can be prepared even without special cooking skills. Here is a detailed recipe on how to make chocolate drops.

Instructions:

Preheat the oven to 180 degrees. Line a baking sheet with parchment paper.

Melt the chocolate and butter in a double boiler or in the microwave. Stir occasionally to avoid burning.

In a large bowl, whisk together sugar, eggs and vanilla extract. Pour the chocolate-butter mixture into this mixture and stir well.

Sift the flour and baking powder and slowly add to the chocolate mixture, stirring constantly. Add chopped nuts or chocolate chips if desired.

Using a small spoon or piping bag, pipe small dots of batter onto the baking sheet, leaving a little space between them.

Bake the chocolate chips in the preheated oven for about 10—12 minutes, or until golden and puffed up.

Cool the drops before serving and enjoy these delicious chocolate treats!

Chocolate drops go great with coffee or hot cocoa and are suitable for any occasion – from a party to home comfort.

Chocolate bars

Ingredients:

200 g dark chocolate

100 g milk chocolate

150 g butter

100 g sugar

1 teaspoon vanilla extract

150 g cookies (any choice, you can take chocolate or plain)

100 g nuts (almonds, hazelnuts, walnuts or any others you wish)

50 g raisins or dried apricots (optional)

Preparation:

Start by breaking the dark and milk chocolate into pieces and placing them along with the butter in a metal bowl or bain-marie pan.

Melt the chocolate and butter over a double boiler, stirring until they become smooth.

Add sugar and vanilla extract, continue stirring until sugar is completely dissolved.

In a large bowl, break the cookies into pieces, add raisins or dried apricots (if using) and chopped nuts.

Pour the warm chocolate sauce over the pecan cookies, stirring until all the pieces are evenly coated.

Spread the mixture evenly into a baking pan lined with cling film or parchment paper.

Level the surface with a spoon or spatula so that the bars are even.

Leave the bars in the refrigerator for a few hours to allow the chocolate to set.

After this, remove the bars from the mold and cut them into small pieces or bars.

Chocolate sauce

Ingredients:

100 g dark chocolate

100 ml cream

50 g sugar

1 teaspoon vanilla extract

a pinch of salt

Preparation:

Place the cream in a saucepan and heat it over medium heat, but do not bring it to a boil.

Add vanilla extract and a pinch of salt, stir thoroughly.

Grate the chocolate on a fine grater.

Add the chocolate to the saucepan with the cream and, stirring constantly, until the chocolate is completely dissolved.

Add sugar and continue to heat the mixture, stirring until the sugar is completely dissolved.

Remove the saucepan from the heat and let the sauce cool slightly before serving.

Chocolate sauce is ready! It can be served with ice cream, fruit, pies or used as a filling for desserts. The resulting sauce will have a rich chocolate flavor and silky texture. You can also add a little rum or liqueur for extra flavor.

Chocolate pancakes

Ingredients:

1 1/2 cups flour

1/3 cup cocoa powder

1/4 cup sugar

1 tablespoon baking powder (baking powder)

1/4 teaspoon salt

1 egg

1 1/4 cups milk

1 teaspoon vanilla extract

1/2 cup chocolate chips or chopped chocolate

Vegetable oil for frying

Maple syrup or honey for serving (optional)

Preparation:

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.

In another bowl, beat the egg, then add the milk and vanilla extract.

Pour the wet mixture into the dry mixture and mix gently until a homogeneous dough is obtained. Do not over-mix it to ensure tender pancakes.

After this, add chocolate chips or chopped chocolate and mix thoroughly.

Heat a frying pan over medium heat and add a little vegetable oil.

Scoop batter into pan, using about 1/4 cup batter per pancake.

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