Best 16 Chocolate Delights Recipes

CHOCOLATE DELIGHTS

Steps:

• Put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir. Continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.
• Stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat. Fold marshmallows and chocolate chips into the mixture to coat.
• Spread a sheet of waxed paper onto a flat surface. Drop the mixture by the spoonful onto the waxed paper and allow to cool completely.

BRIGADEIRO CHOCOLATE DELIGHTS

Steps:

• Combine condensed milk, cocoa, and 2 tablespoons butter in a saucepan; bring to a boil. Reduce heat to low and cook, stirring constantly, until brigadeiro mixture thickens and pulls away from the bottom and sides when the pan is tilted, 10 to 15 minutes.
• Remove from heat and let brigadeiro mixture cool to room temperature, about 1 hour.
• Scoop teaspoonfuls of the brigadeiro mixture and roll into balls with greased hands.
• Spread chocolate sprinkles on a shallow plate. Dip and roll brigadeiros in sprinkles.

CHOCOLATE-COVERED CHERRY DELIGHTS

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in coconut, cherries and chocolate chips., Shape dough into 48 balls (about 1-1/4 in.); place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 9-11 minutes or until set and bottoms are lightly browned. Remove from pans to wire racks to cool completely., Fill each cookie with 3/4 teaspoon frosting. Top with cherries. In a microwave, melt chocolate chips and shortening; stir until smooth. Spoon over cherries. Let stand until set.

CHOCOLATE TOFFEE DELIGHTS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to creamed mixture and mix well., Press into a greased 13x9-in. baking pan. Bake 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set., Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake 5-10 minutes or until edges are bubbly. Cool on a wire rack., In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container.

COCONUT CHOCOLATE DELIGHTS

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in cookie crumbs. Add the coconut, almonds and vanilla; mix well. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave-safe bowl, combine chocolate chips and shortening. Microwave on high until melted, stirring every 15 seconds; stir until smooth. Dip balls into melted chocolate; shake off excess. Place on waxed paper until set. Store in an airtight container in the refrigerator.

FROSTED CHOCOLATE DELIGHTS

Steps:

• In a large bowl, cream shortening and brown sugar. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until firm. Remove to wire racks to cool. , For frosting, in a bowl, cream butter and sugar. Beat in vanilla and enough milk to reach spreading consistency. Frost cooled cookies.

CHOCOLATE DIPPED DELIGHTS

Steps:

• Place the chocolates and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
• Line a sheet pan with parchment paper. Dip each strawberry halfway in the chocolate mixture and place on the sheet pan. Repeat with the pretzels, donuts, apricots and crackers.
• Place the sheet pan in the refrigerator for 15 minutes to allow the chocolate to set.

MINT CHOCOLATE DELIGHTS

Steps:

• Preheat oven to 325 degrees.
• Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, sugars and vanilla until creamy. Add eggs, one at at ime, beating well after each addition. Gradually beat in flour mixtures. Stir in morsels. Drop by well rounded tablespoons onto ungreased cookie sheet.
• Bake for 11-13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes then removeto wire racks to cool completely.

PATTI'S HOLIDAY CHOCOLATE DELIGHTS

Steps:

• To Make Ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
• Fudgy, brownielike and decadent, these fantastic cookies will satisfy any chocolate lover. Managing Editor Wendy Ruopp shares her friend's recipe for these fantastic cookies with us:
• Place chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Let cool slightly.
• Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until well combined. Add eggs and vanilla; beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.
• Position rack in center of oven; preheat to 350degreesF. Coat a large baking sheet with cooking spray.
• Roll tablespoonfuls of dough into 1-inch balls and place on the prepared baking sheet, 2 inches apart.
• Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.
• Recipe Tips & Notes:
• 1. Chocolate drizzle anyone?
• 2. Melted dark and white chocolate drizzled on top of cookies is a special treat. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving on High in 30-second bursts until two-thirds of the chocolate has melted, stirring well after each burst. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature. Use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle.
• Recipe Nutrition:
• Per cookie: 113 calories; 6 g fat (3 g saturated fat, 1 g mono unsaturated fat); 14 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 33 mg sodium; 29 mg potassium
• 1 Carbohydrate Servings
• Exchanges: 1 other carbohydrate, 1 fat

WARM DELIGHTS MINI'S MOLTEN CHOCOLATE CAKE COPYCAT

Steps:

• 1. in a microwave safe bowl (very small) put water and cake mix. mix well. top with chocolate fudge and mic for 30 seconds.
• 2. other ones I have tried. yellow cake with caramel ice cream topping chocolate cake with cherry pie filling Chocolate cake with caramel topping yellow cake with apple pie filling

FANTASY CHOCOLATE-CARAMEL DELIGHTS

Steps:

• In a large mixing bowl cream butter and sugar.
• Separate egg, reserve white for later use add yolk to creamed mixture.
• Add milk and vanilla to creamed mixture, mixing well after each addition.
• In a separate bowl combine dry ingredients and whisk to combine.
• Combine creamed and dry mixtures with electric mixer; beat until well combined.
• Wrap dough in plastic wrap and chill for 2 hours or until dough is easy to work with.
• Preheat oven to 350°F.
• In a small sauce pan melt caramels into whipping cream over low heat.
• Stir until mixture is smooth; set aside.
• Slightly beat reserved egg white.
• Shape dough into 1-inch balls.
• Roll balls in egg white then in pecans.
• Place balls one inch apart on cookie sheet sprayed with vegetable oil spray.
• Using your thumb, make an indentation in each cookie.
• Bake for 10 minutes or until edges of cookies are firm.
• Spoon caramel into indentation.
• Move cookies to wire racks to cool.
• Melt chocolate chips and shortening; cool mixture slightly then place in a zip top bag.
• When all cookies have been filled, clip tiny corner off of bag and drizzle chocolate over cookies.
• Let cookies stand until chocolate and caramel are set.
• Prep time does not include chilling time.

CHOCOLATE CHIP COOKIES: CRISPY, CRUNCHY DELIGHTS

Steps:

• Kick the tires and light the fires to 375 degrees. Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt. When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets. Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties. Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.

CHOCOLATE OAT DELIGHTS

Steps:

• Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil.
• Add vanilla.
• Remove from heat and stir in coconut and oats.
• Drop by spoonfuls onto wax paper; chill.

CHOCOLATE -COVERED CHERRY DELIGHTS

Steps:

• 1. In a large bowl stir together flour,cocoa powder, salt, baking powder and baking soda...set aside. In mixer bowl beat together butter and sugar on low speed until fluffy. Add egg and vanilla: beat well. Gradually add dry ingredients to creamed mixture; beat until well blended.
• 2. Roll dough into 1 inch balls and place on ungreased cookie sheets. Press down center of dough with thumb.
• 3. Drain maraschino cherries well, reserving juice. Place a cherry in the center of each cookie
• 4. In small saucepan combine chocolate chips and sweetened condensed milk; heat until chocolate is melted. Melt slowly and be careful not to over heat. Stir in 3 teaspoons of the reserved cherry juice. Beat until smooth.
• 5. Spoon about 1 teaspoon frosting over each cherry. (Frosting may be thinned with additional cherry juice if necessary)
• 6. Bake in a 350 degree F. oven about 10 minutes. Remove to wire rack; cool. ENJOY...they are sooo good!!!
• 7. Helpful hint: Drain cherries at beginning of process so they are well drained and then dry slightly with paper towels. If they are too wet the frosting will slip off the top or the cherry will slide out of the indentation...dry the cherries well.

COCONUT - FILLED CHOCOLATE DELIGHTS

Steps:

• 1. Reserve 20 almonds ; set aside ; chop remaining almonds.
• 2. In a med. bowl , stir chopped nuts , coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temp. for 10 min. to soften.
• 3. Meanwhile , heat oven to 350°F. In large bowl , knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap ; set aside.
• 4. For each cookie , press 1 rounded TBS. dough into 3" round. Place 1 TBS. coconut mixture on center of each round ; wrap dough around filling , press edges to seal ; shape into a ball ; Place balls 3" apart on ungreased cookie sheets. Press each ball with fingers into 2-1/2" round. Press 1 whole almond on each cookie.
• 5. Bake 9-12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely. about 30 minutes.
• 6. In small micowavable bowl , microwave choc. chips uncovered on high 10 to 20 sec. Stirring every 10 sec. ; until smooth. Place in resealable food-storage plastic bag ; cut small tip from corner of the bag. Drizzle choc. over cookies.
• 7. Before storing , let cookies stand at room temp. until choc. is set. Store in airtight container.

CHOCOLATE DEADLY DELIGHTS

Steps:

• oven 350°F.
• Melt chocoalte and butter in a double boiler (or microwave) and combine till smooth.
• Add sugar, flour, vanilla and eggs - combine.
• Add nuts and stir.
• USING MINI-MUFFIN tins (or just mini-muffin cups on cookie sheets) fill about halfway full (I used a mellon baller for this) and bake 14-15 minutes.
• While deadlies are cooking - prepare frosting.
• Melt Additional 4 tbsp butter and chocolate.
• Stir in powdered sugar (use a whisk).
• Add enough coffee to make a smooth mixture (I always use all the coffee - the frosting will be very thick, but it's okay).
• Frost deadlies while they are hot -- Thick frosting will spread out in the mini-muffin cups.
• Top with pecan half, if desired.