Best 20 Chocolat Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chocolate, a culinary delight derived from the seeds of the tropical Theobroma cacao tree, holds a special place in the hearts of food enthusiasts worldwide. With its rich history, diverse flavors, and versatility in culinary applications, chocolate has become a symbol of indulgence and creativity. Whether you prefer the smooth and creamy texture of dark chocolate, the milky sweetness of milk chocolate, or the vibrant flavors of white chocolate, there's a chocolate recipe out there to satisfy every palate. From decadent cakes and pies to rich and velvety mousses, from luscious ganache to indulgent truffles, the world of chocolate desserts is an endless playground for culinary exploration.

Here are our top 20 tried and tested recipes!

PAIN AU CHOCOLAT (CHOCOLATE-FILLED CROISSANT)



Pain au Chocolat (Chocolate-Filled Croissant) image

This light, flaky French-style croissant roll is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy.

Provided by KJKENDA

Categories     Bread     Yeast Bread Recipes

Time 4h

Yield 9

Number Of Ingredients 12

¼ cup warm water
2 ¼ cups bread flour
2 tablespoons instant nonfat dry milk
1 tablespoon white sugar
½ teaspoon salt
2 tablespoons butter, softened
1 ½ teaspoons instant yeast
½ cup butter, softened
1 egg yolk
1 tablespoon milk
8 (7 ounce) bars chocolate candy bar, broken into pieces
8 ounces semisweet chocolate chunks

Steps:

  • Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
  • Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
  • Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
  • Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
  • Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
  • Repeat step 5, chilling for 30 minutes.
  • In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
  • Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
  • Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush the top of the pastries with the remaining egg yolk mixture.
  • Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.

Nutrition Facts : Calories 1326.1 calories, Carbohydrate 152.9 g, Cholesterol 101.3 mg, Fat 78.1 g, Fiber 6 g, Protein 15.7 g, SaturatedFat 47.4 g, Sodium 336.5 mg, Sugar 117.5 g

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)



Raspberry Pain au Chocolat (Raspberry Chocolate Croissants) image

Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.

Provided by allison125

Categories     Bread     Yeast Bread Recipes

Time 38m

Yield 18

Number Of Ingredients 5

1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  • Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
  • Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g

PETITS PAINS AU CHOCOLAT



Petits Pains au Chocolat image

Categories     Bread     Chocolate     Breakfast     Brunch     Bake     Kid-Friendly     Phyllo/Puff Pastry Dough     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24

Number Of Ingredients 4

2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
1 large egg beaten to blend with 1 tablespoon water (for glaze)
4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2x3/4-inch pieces
Sugar

Steps:

  • Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. DO AHEAD: Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.
  • Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.

CHOCOLATE MOUSSE: MOUSSE AU CHOCOLAT



Chocolate Mousse: Mousse au Chocolat image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 7

8 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3 large eggs,* separated
1/4 cup super fine sugar
1 1/4 cups cold heavy cream
1/4 cup Grand Marnier
Small chocolate shavings or chocolate nibs, for garnish

Steps:

  • In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
  • In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
  • In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.
  • Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
  • Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.
  • To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.

MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)



Mousse au Chocolat (Chocolate mousse) image

Smooth and heavenly chocolate mousse. Can be piped into individual cups before chilling and garnished with cocoa, whipped cream, or chocolate curls before serving. Recipe by Jacques Pepin

Provided by Babs7

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 ounces bittersweet chocolate, finely chopped
1/2 cup sugar
1/4 cup water
2 eggs, separated
2 extra egg yolks
1/3 cup espresso
1/3 cup very strong coffee
2 tablespoons Grand Marnier (optional)
6 tablespoons unsalted butter, softened
2 cups heavy cream, whipped to soft peaks

Steps:

  • Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
  • Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
  • Boil 3 to 4 minutes.
  • Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
  • Gradually add the sugar syrup, beating constantly.
  • Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
  • Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
  • Stir in the melted chocolate.
  • Beat the egg whites with a rotary or electric beater until stiff and shiny.
  • As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
  • Finally, fold in the whipped cream.
  • Pour into a large serving bowl and refrigerate until serving time.

CHOCOLATE-FILLED CROISSANTS (PAINS AU CHOCOLAT)



Chocolate-Filled Croissants (Pains au Chocolat) image

It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.

Provided by Nancy Silverton

Categories     Bread     Chocolate     Dairy     Breakfast     Brunch     Bake     Valentine's Day     Kid-Friendly     Mother's Day     New Year's Day     Shower     Pastry     Gourmet     Small Plates

Yield Makes 16 pastries

Number Of Ingredients 4

1/2 recipe croissant dough (1 lb 6 oz), chilled
32 bittersweet chocolate batons (6 oz)
Special Equipment
Ruler, pastry brush, parchment paper, 2 garbage bags (unscented), spray bottle with water

Steps:

  • Roll out and cut dough:
  • Roll out dough on a lightly floured surface, dusting with flour as necessary, into an 18- by 10-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Cut dough vertically into fourths, then horizontally into fourths to make 16 rectangles.
  • Form pains au chocolat:
  • Place 2 batons, flat sides together, along a short side of 1 rectangle about 3/4 inch from edge, letting batons extend over sides. Fold bottom edge of dough over batons and roll up dough around chocolate. Place, seam side down, on a parchment-lined large baking sheet.
  • Make more pastries in same manner, arranging them 2 inches apart on baking sheets.
  • Let pains au chocolat rise:
  • Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.
  • Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.
  • Bake pains au chocolat:
  • Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put pastries in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
  • Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until pastries are deep golden, about 10 minutes more.

MOUSSE AU CHOCOLAT



Mousse Au Chocolat image

Provided by Bryan Miller And Pierre Franey

Categories     project, dessert

Time 20m

Yield Six servings

Number Of Ingredients 5

1/2 pound semisweet chocolate
6 ounces butter, cut in small pieces
6 large eggs, separated
1/2 cup superfine sugar
1 pinch salt

Steps:

  • Cut the chocolate into one-inch pieces and place in a saucepan. Set the saucepan into a larger one with almost boiling water. Let melt over low heat. When melted, add the butter. Blend well. Remove from the heat and let cool for a few minutes.
  • Meanwhile, place the egg yolks and the sugar in a large mixing bowl. Beat well with a wire whisk for about four minutes, until very thick and lemon-colored.
  • Add the chocolate mixture to the yolks and blend well with a rubber spatula.
  • Beat the egg whites with salt until stiff. Do not overbeat. Fold them into the chocolate mixture. Spoon the mousse into a serving bowl and chill until ready to serve.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 39 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 23 grams, Sodium 127 milligrams, Sugar 37 grams, TransFat 1 gram

PETITE PAIN AU CHOCOLAT



Petite Pain au Chocolat image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 pieces

Number Of Ingredients 6

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 1/2 cups Ghirardelli® semi-sweet chocolate chips
1 egg, beaten
2 tablespoons butter
1 cup confectioners' sugar
2 tablespoons hot water

Steps:

  • Heat the oven to 350 degrees F. Unfold the pastry sheets on a lightly floured surface. Roll each into a 10-inch square. Cut each into 4 (5-inch) squares, making 8 in all.
  • Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg. Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg.
  • Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets for 10 minutes. Remove the pastries from the baking sheets and let cool completely on wire racks. Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth. Stir in the confectioners' sugar. Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries

PAIN AU CHOCOLAT



Pain au Chocolat image

Chocolate sticks called "batons" are made especially for rolling easily into pain au chocolat. Here, two batons are spiraled into the dough so you get rich pockets of chocolate in each bite of flaky croissant. You can order batons online, but regular chocolate bars, cut crosswise into thin sticks, work just as well. Either way, use a good-quality chocolate. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)

Provided by Claire Saffitz

Categories     breakfast, brunch, pastries, project

Time 4h

Yield 10 pains au chocolat

Number Of Ingredients 5

Croissant dough, rolled out to a 15-by-16-inch slab, chilled (See Notes)
All-purpose flour, for rolling
20 chocolate croissant sticks, or 4 ounces semisweet bar chocolate, cut crosswise into 20 even pieces
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pains au chocolat.) Line two rimmed baking sheets with parchment paper and set aside.
  • Remove the slab of dough from the refrigerator and let sit for 5 minutes at room temperature. Unwrap (save the plastic for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour with a pastry brush.
  • Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
  • Working one rectangle at a time, place a stick of chocolate along one of the shorter sides, leaving about a 1-inch border. Fold the pastry over the chocolate until it's wrapped around one time, then tuck another bar of chocolate into the fold. Wrap the pastry around the second bar of chocolate and continue to roll until you have a snug spiral. Transfer the pain au chocolat to a prepared baking sheet, resting it on the seam. Repeat with the remaining dough and chocolate, dividing between the baking sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
  • Open the oven and stick your hand inside - it should be humid but not hot, as the water in the skillet will have cooled. You want the pains au chocolat to proof at 70 to 75 degrees. (Any hotter and the butter will melt, leading to a denser pastry.) Gently place the baking sheets inside the oven and let the pastries proof until they're doubled in size, extremely puffy, and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
  • Remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
  • In a small bowl, stir the yolk and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.

PETIT PAIN AU CHOCOLAT



Petit Pain au Chocolat image

I've had this recipe for over 20 years and it's still one of my most treasured. The presentation is just fancy enough for special occasions, yet the recipe is very achievable. -Denise Wheeler, Newaygo, Mi.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1 sheet frozen puff pastry, thawed
1/2 cup milk chocolate chips
1 egg, beaten
DRIZZLE:
1/4 cup milk chocolate chips
2 tablespoons butter
1 cup confectioners' sugar
4 teaspoons hot water

Steps:

  • Unfold puff pastry onto a lightly floured surface. Roll out into a 10-in. square. Cut into four squares., Place 2 tablespoons chocolate chips in the center of each square. Brush edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges to seal. Brush tops with remaining egg. Transfer to a greased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Remove to a wire rack to cool., In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over pastries.

Nutrition Facts : Calories 652 calories, Fat 33g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 285mg sodium, Carbohydrate 83g carbohydrate (44g sugars, Fiber 6g fiber), Protein 9g protein.

PAIN AU CHOCOLAT BREAD PUDDING WITH CRANBERRIES AND CHOCOLATE SAUCE



Pain au Chocolat Bread Pudding with Cranberries and Chocolate Sauce image

Categories     Berry     Chocolate     Dairy     Egg     Dessert     Bake     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

6 cups lightly packed bite-size pieces croissant (from about eight 5 1/2-inch croissants)
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1 1/2 cups fresh or unthawed frozen cranberries
3 large eggs
3/4 cup sugar
1 1/3 cups milk
3/4 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons unsalted butter

Steps:

  • In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
  • Butter a 1 1/2-quart shallow baking dish.
  • Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of cranberries. Top mixture with remaining bread.
  • In a bowl whisk together eggs, sugar, milk, 1/2 cup cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.
  • In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered.
  • Serve pudding warm or at room temperature with sauce.

PAIN AU CHOCOLAT



Pain au Chocolat image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 28

Number Of Ingredients 4

1 recipe Croissant Dough
All-purpose flour, for work surface
1 large egg
1 cup plus 2 tablespoons plus 2 teaspoons chopped semisweet chocolate

Steps:

  • Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened, 5 to 10 minutes.
  • Roll dough out to a 10-by-18-inch rectangle. Cut rectangle in half crosswise. Wrap one half with plastic wrap and transfer to refrigerator. Place remaining half on a large (about 18-by-25-inch) piece of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill dough as necessary if butter becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer baking sheet to refrigerator and chill until firm, about 30 minutes. Repeat process with remaining piece of dough.
  • Transfer one piece of dough to a lightly floured work surface so that one of the longer sides is facing you. Halve dough to make two 16-by-10-inch rectangles.
  • Using a pizza cutter, trim a scant 1/8 inch from all sides of each rectangle of dough. Working quickly, using a pizza cutter, cut each half into seven 3-by-7-inch rectangles. Place 2 teaspoons chocolate in the center of each rectangle, leaving a 1/4-inch border all around. Starting from one short end and working toward the other, roll to enclose. Brush edges with water and gently press to adhere.
  • Line baking sheets with parchment paper; place 4 rectangles on each prepared baking sheet, seam-side down. In a small bowl, whisk egg with 1 teaspoon water. Brush tops and seams with egg mixture, reserving remaining egg mixture. Place 3 narrow drinking glasses upside-down between each roll of dough; cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until dough has doubled in size and feels hollow when gently touched, 2 1/2 to 3 hours.
  • Preheat oven to 425 degrees.
  • Uncover and remove glasses from baking sheets; gently press down on each roll of dough and brush lightly with remaining egg mixture. Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 7 with remaining piece of dough.

CHARLOTTE AU CHOCOLAT



Charlotte au Chocolat image

The perfect chocolate dessert; very rich. Must make at least 8 hours prior to serving. Very simple to make - please use the best chocolate you can afford - I use Callabeut, but you could use Lindt, Ghirardelli, Sharffenberger, etc. Will impress your friends...

Provided by P48422

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

8 ounces bittersweet chocolate, chopped fine
3 tablespoons strong espresso
2 teaspoons dark rum
1 teaspoon olive oil
5 large eggs, seperated
24 whole ladyfingers (preferably homemade)
1 cup whole milk
2 teaspoons dark rum
2 cups lightly sweetened whipped cream

Steps:

  • In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
  • rum and oil.
  • Stir until smooth; cool.
  • One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
  • In a separate bowl, stiffly beat the whties.
  • Fold the whites into the chocolate.
  • Leave in a cool place to set.
  • To assemble the cake: Pour the milk and remaining 2 tsp.
  • rum into a bowl.
  • One by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan.
  • Fill with half the chocolate mousse.
  • Cover with a layer of ladyfingers, then with the remaining mousse.
  • Finish with another layer of ladyfingers.
  • Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
  • After unmolding, decorate if desired with swirls of sweetened whipped cream.

TRUFFES DE CHOCOLAT (FRENCH CHOCOLATE TRUFFLES)



Truffes De Chocolat (French Chocolate Truffles) image

Easy truffles taste just like you bought them at a gourmet candy store! In addition to what I've listed, you can roll them in powdered sugar, cocoa powder, other confections to make them a truly unique candy!

Provided by JelsMom

Categories     Candy

Time 30m

Yield 60 truffles

Number Of Ingredients 8

24 ounces premium brand semisweet chocolate, cut in small pieces
2 cups toasted walnuts or 2 cups toasted pecans, finely ground
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
1 dash salt
chocolate sprinkles
shredded coconut
walnuts, finely chopped

Steps:

  • Place chocolate in double boiler over low heat, stirring constantly until just melted.
  • Add nuts, milk, vanilla and salt. Blend well.
  • Remove from heat and cool 5 minutes.
  • Roll small amounts of chocolate, about the size of a walnut, into balls.
  • Coat with chocolate sprinkles, shredded coconut, finely chopped walnuts.
  • Transfer to a cookie sheet and refrigerate until set.

PETIT PAIN AU CHOCOLAT



Petit Pain Au Chocolat image

Found this one at the Nestle website. I order these whenever I find them out. Now I can make my own easily.

Provided by SkinnyMinnie

Categories     Breads

Time 35m

Yield 8 pastries

Number Of Ingredients 7

1 (17 1/4 ounce) package frozen puff pastry, thawed
1 cup chocolate chips, divided
1 large egg, beaten
2 ounces semisweet chocolate, chopped
2 tablespoons butter
1 cup powdered sugar
2 tablespoons hot water

Steps:

  • Preheat oven to 350ºF. Grease 2 baking sheets.
  • Unfold 1 pastry sheet on a lightly floured surface. Roll out to make a 10" square.
  • Cut into 4 squares. Place 2 Tbs. of chocolate chips in center of each square.
  • Brush edges lightly with beaten egg and fold to form a triangle. Press the edges to seal.
  • Place on prepared baking sheets about 2 inches apart. Repeat with remaining pastry sheet.
  • Brush tops of each pastry with beaten egg.
  • Bake for 15-17 minute or until puffed and golden. Cool on baking sheets for 2 min; remove to wire racks to cool completely.
  • Melt the semisweet chocolate and butter in small, microwave safe bowl on HIGH for 30 seconds; stir. If necessary, microwave an additional 10-15 seconds, stirring just until melted.
  • Stir in powdered sugar. Add water, stirring until icing is smooth, adding additional water if necessary.
  • Drizzle icing over pastries.

LA MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)



La Mousse Au Chocolat (Chocolate Mousse) image

I was shown this recipe in Jr. High French Class. The teacher thought it would be fun and educational to learn a recipe from France and she was right. It's a wonderful dessert that incorporates Orange Juice and Coffee into the mixture. Check it out....

Provided by BM171676

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 ounces semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons instant espresso (brewed)
1 tablespoon orange juice
2 eggs
2 egg yolks (keep egg whites)
1/4 cup sugar
1 cup whipping cream
1 teaspoon vanilla

Steps:

  • Chill all mixing bowls and utensils before making the mousse to help it set up.
  • Place semi-sweet chocolate chips, butter, espresso, and orange juice in a double broiler and melt on low heat; stirring constantly until melted. Set chocolate mixture in fridge to cool.
  • Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until thickened. Add to chocolate mixture.
  • Whip together whipping cream and vanilla until soft peaks form. Fold into the chocolate mixture and blend for 2-3 minutes. Return to fridge.
  • Beat egg whites until soft peaks form.
  • Pour chocolate mixture into a chilled large bowl and fold in beaten egg whites. Chill for 3-4 hours before serving.

MOUSSE AU CHOCOLAT



Mousse au Chocolat image

Provided by Marian Burros

Categories     dessert

Time 15m

Number Of Ingredients 6

1/2 pound sweet chocolate
3 tablespoons water
1/4 cup sugar
4 eggs, separated
1 inch scraped vanilla bean
1 cup heavy cream, whipped

Steps:

  • In top of double boiler over hot water, melt the chocolate with the water and the sugar. Remove and cool.
  • Add the yolks, one at a time, mixing well after each addition. Add the vanilla bean.
  • Beat the whites until stiff. Fold into chocolate mixture. Spoon into six or eight individual pots, souffle dishes or ramekins. Refrigerate.
  • To serve, top with whipped cream.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 41 milligrams, Sugar 21 grams, TransFat 0 grams

SAUCE AU CHOCOLAT



Sauce au Chocolat image

Note: Baker's semisweet chocolate makes a thicker sauce; you may need to add as much as another 1/4 cup water to reach the desired consistency. For a thick sauce--to use hot as an ice-cream topping or at room temperature as a coating for cream puffs and eclairs--use only 1/4 cup water.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 1

4 ounces best-quality semisweet or bittersweet chocolate, coarsely chopped

Steps:

  • In a small saucepan, melt chocolate with 1/2 cup water over medium heat, about 2 minutes. When mixture comes to a boil, whisk gently until smooth. Continue whisking while sauce gently boils for 1 minute. (If sauce is too thin, cook it longer. If it is too thick, add more liquid, and return to a boil.) Remove from heat, and allow to cool to room temperature.

QUICK PAIN AU CHOCOLAT



Quick Pain Au Chocolat image

An easy cheater's method for a French type of pastry that makes a great breakfast, or anytime. You know what they say: PAIN IS GOOD!

Provided by PalatablePastime

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 plain croissants, sliced in half lengthwise
1/2 cup powdered sugar (optional)
4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, chopped (or could use morsels)
1/2 cup heavy cream

Steps:

  • Place chocolate pieces in a heatproof bowl.
  • Heat cream until it just starts to boil; pour over the chocolate.
  • Stir until the chocolate melts and is well blended.
  • Let cool until ganache thickens and achieves a spreadable consistency; chill slightly if necessary.
  • Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.

CHOCOLAT à L'ANCIENNE (HOT CHOCOLATE)



Chocolat à L'ancienne (Hot Chocolate) image

From FamousFrenchDesserts.com. "Tastes amazing, feels amazing." Traditional French serving ideas: For breakfast serve in a bowl for dipping your toast into or for afternoon tea with French pastries or truffles Posted for ZWT 5.

Provided by Tinkerbell

Categories     Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

28 ounces whole milk
7 ounces unsweetened baking chocolate, chopped into small pieces
1 cup creme fraiche (or heavy cream)
1/3 cup sugar
1 pinch vanilla powder (optional)
2 tablespoons cocoa powder (for garnish)
1 1/2 cups whipped cream (fresh or canned for garnish)

Steps:

  • Heat milk, cream & sugar over low flame. Bring to simmer but do not let it boil.
  • Remove from heat and add chocolate and vanilla. Stir until chocolate melts and mixture is smooth.
  • Pour into mugs and serve with whipped cream & a sprinkle of powdered cocoa.
  • Voilà!

Nutrition Facts : Calories 709.9, Fat 60.1, SaturatedFat 37, Cholesterol 119.5, Sodium 154.5, Carbohydrate 47.5, Fiber 9.1, Sugar 29.6, Protein 15.5

Tips for Baking Chocolate Desserts

  • Choose high-quality chocolate. The better the chocolate, the better your dessert will taste. Look for chocolate with a high cocoa content (70% or higher) and a smooth, glossy texture.
  • Use the right tools. A good set of baking tools will make your job easier and help you create better desserts. Some essential tools include a good quality oven, a stand mixer or hand mixer, a variety of mixing bowls, and measuring cups and spoons.
  • Follow the recipe carefully. Baking is a science, so it's important to follow the recipe carefully. Don't skip any steps or substitute ingredients unless you know what you're doing.
  • Don't overmix the batter. Overmixing the batter can make your cakes and cookies tough. Mix just until the ingredients are combined.
  • Bake your desserts at the right temperature. The temperature of your oven can make a big difference in the outcome of your dessert. Make sure your oven is preheated to the correct temperature before you start baking.
  • Let your desserts cool completely before serving. This will help them to set properly and develop their full flavor.

Conclusion

Chocolate desserts are a delicious and versatile treat that can be enjoyed by people of all ages. With a little practice, you can easily create your own delicious chocolate desserts at home. So what are you waiting for? Start baking today!

Related Topics