Category Archives: Chocolate Recipes

Chocolate Italian Cream Cake


1/2 cup butter or margarine
1/2 cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
1/2 cup butter or margarine
1/4 cup unsweetened cocoa powder
4 cups sifted confectioners sugar
1 cup pecans, chopped
1 teaspoon vanilla extract

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Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)

“Homemade chocolate that melts in your mouth. Made without artificial ingredients or waxes, this wholesome treat is ideal for the health conscious individual who enjoys an indulgent treat. Sweetness can be tweaked to taste, and add-in ingredients and combinations are endless. Enjoy!”


  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 3 tablespoons honey
  • 1/2 teaspoon vanilla extract


  1. Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.

How To Make Chocolate Strawberries: A Surprisingly Easy Dessert

Expert Author Melanie SteeleChocolate strawberries are the perfect dessert to end a romantic meal for two, or an elegant dinner party. But buying chocolate dipped strawberries can be pretty expensive. So making chocolate covered strawberries at home is the perfect solution!

The fact is, making chocolate strawberries is incredibly easy to do. You can get amazing results at a fraction of the cost. All you need is some strawberries, and a bit of good chocolate to melt.
So how do you do it? It’s easy.

Step 1: Pick The Strawberries

Picking the right strawberries is important. Your chocolate dipped strawberries will only be as good as the strawberries you start with. Of course, smothering anything in chocolate tends to make it way better, but still, you’ll get better results with better strawberries.

Here’s what you should look for when you’re picking the berries:

  • Try to find ripe strawberries. Ripe strawberries are a nice, bright red. They’re also firm, but should give a little when you press them. And they also smell great!
  • Bigger isn’t always better, but when you’re making chocolate covered strawberries, bigger berries are a lot easier to work with. But ripeness comes before size!

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Healthy and Simple Chocolate Whip!

Chocolate Love






Healthy and Simple Chocolate Whip!

Minutes to Prepare: 5
Number of Servings: 1


Cocoa Powder: Unsweetened, 2 TbspCool Whip Free, 8 Tbsp


**Serves 1**In a small bowl (think: cereal bowl size), scoop 8 Tbsp Cool Whip Free and 2 Tbsp Cocoa Powder. Stir together until it’s of a mousse consistency. Enjoy!

Number of Servings: 1

Chocolate Roulade

rouladeThe Cake:

5 Eggs — separated
1/2 Cup Powdered Sugar — sifted

Teaspoon Vanilla
Tablespoons Flour — sifted
Tablespoons Cocoa Powder — sifted

1/8 Teaspoon Salt
1/2 Teaspoon Cream Of Tartar

The Filling:

2 Unsweetened Baking Chocolate Squares
1 1/2 Cups Milk — scalded
1/2 Cup Sugar
4 Eggs
1/4 Cup Flour
1/2 Teaspoon Vanilla

Powdered Sugar For Garnish

Beat egg yolks until creamy. Add powdered sugar gradually and continue beating until smooth. Add vanilla, flour, cocoa, and salt. Whip egg whites with cream of tartar until stiff but not dry. Fold lightly into cake batter. Line shallow 8 x 12-inch pan with greased heavy paper and spread dough to thickness of about 1/4″. Bake in a 325° oven for about 25 minutes let cool in pan for 5 minutes. Reverse pan onto a clean towel that has been dusted with powdered sugar. Peel off paper. Trim off crust edges. Roll cake and dowel. When cool, unroll cake and spread with filling; then re-roll.

Grate chocolate and add to milk so that it melts while milk is scalding. Cream sugar and eggs until light. Add flour to this mixture, stirring gently. Add scalded milk gradually, stirring constantly. Cook and stir until it reaches boiling point, but do not let it boil. Add vanilla; strain and cool. Spread on cooled cake and re-roll. Dust roll with powdered sugar; slice, and serve.

Serves: 8 to 10

Dark Chocolate Chess Pie


* 2 9-inch unbaked pie crusts in glass baking dishes
* 1 cup butter
* 6 ounces dark chocolate
* 3 cups sugar
* 2 tablespoons flour
* 6 eggs
* 2 teaspoons vanilla
* 12 ounce can evaporated milk
* Optional: Whipped Cream

Preheat oven to 400 degrees F. Bake pie crusts blind by either using pie weights in pie crusts or prick holes in bottom and sides to prevent bubbling. Bake for 8 minutes. Remove from oven to rack. Decrease oven temperature to 375 degrees F.

In large saucepan on low melt butter and chocolate, stirring occasionally.

In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk. Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir. Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine. Increase heat to medium and stir constantly for 10 minutes.

Evenly divide filling between the 2 pie pans. Bake for 30 minutes.

Makes 2 Pies. (One to share and one to eat?)

Serve with whipped cream.

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