Best 20 Chocolate Yummy Recipes

YUMMY CHOCOLATE DIP

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Stir in 1/2 cup whipped topping, cinnamon and extract; cool for 5 minutes. , Fold in remaining whipped topping. Serve with fruit. Refrigerate leftovers.

ANGEL FOOD CAKE WITH YUMMY CHOCOLATE WHIPPED CREAM ICING

Steps:

• Mix all ingredients (except cake) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
• Especially good to put some toffee candy on top of the frosting in the center of the cake also.

YUMMY ZUCCHINI CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., Beat sugar and oil on medium speed 1 minute. Add eggs, applesauce and vanilla; beat 1 minute. In another bowl, whisk together flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini., Transfer to prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans. Bake until a toothpick inserted in center comes out clean, 10-15 minutes. Cool in pan on a wire rack.

YUMMY CHOCOLATE OR GINGERSNAP COOKIE CRUMB PIE CRUST

Steps:

• Preheat oven, 350 degrees.
• Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
• Mix crumbs, sugar, vanilla, and butter.
• If desired, reserve 2 tablespoons of crumb mixture for garnish.
• Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
• Bake 10 minutes. Cool.

YUMMY CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, brown sugar and peanut butter. Beat in the milk, egg and vanilla. Stir together the cocoa powder and hot water until cocoa is dissolved; stir into the peanut butter mixture. Combine the flour, baking soda and salt; stir into the batter until well blended. Drop dough by heaping teaspoons 2 inches apart onto the prepared cookie sheets. Use a fork to make a criss-cross pattern on the top.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

CHOCOLATE ORANGE SWIRL CAKE WITH YUMMY ORANGE GLAZE

Steps:

• Cake:.
• In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest.
• Beat on low speed 1 minute, then beat on medium for 2 minutes.
• Pour 2/3's of the batter into a well greased and floured bundt pan.
• Spoon the chocolate mixture scattered over the top of the orange batter.
• Take a spatula to cut through and make the swirls.
• Bake in a preheated 325 degree oven for 1 hour.
• Chocolate Batter:.
• In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well.
• Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
• Follow directions above to add to the bundt pan and orange batter.
• Orange Glaze:.
• Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake.
• * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
• Right away, prick the cake on the top and all around the side with a toothpick or a fork.
• Slowly, pour the yummy orange glaze over the cake.
• Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!

YUMMY CHOCOLATE CRUMB CAKE

Steps:

• Heat oven to 350 degrees.
• Grease 9-inch baking pan.
• Stir together flour and sugar in large bowl.
• Remove 1/2 cup mixture; set aside for topping.
• Stir baking soda, baking powder and salt into remaining flour mixture.
• Add butter, egg, milk and syrup; beat mixer until well blended.
• Pour batter into greased pan.
• Sprinkle reserved flour mixture over top.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Serve warm or at room temperature.

YUMMY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.

YUMMY CHOCOLATE DOUBLE-CHIP COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chocolate and butterscotch chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown (tops will feel soft). Cool for 3 minutes before removing to wire racks to cool completely. Store in an airtight container.

YUMMY GERMAN CHOCOLATE PECAN PIE BARS

Steps:

• 1. Preheat oven to 350°.
• 2. Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.
• 3. Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.
• 4. Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.
• 5. Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.
• 6. Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.
• 7. Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.
• 8. Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife or pizza cutter to cut into bars.

YUMMY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream together, using a stand mixer: butter, sugar and brown sugar.
• Add the eggs, one at a time, and the vanilla. Blend well.
• Blend 2 1/2 cups of the oatmeal in a food processor or blender.
• In a separate large bowl, mix together: flour, all of the oatmeal (2 1/2 cups processed and 2 1/2 cups whole), salt, baking powder and baking soda.
• Add the dry mixture, on low - a bit at a time, to the wet ingredients and blend together until fully incorporated.
• Add the chocolate chips and blend in on low. (Add nuts here, too, if you want.).
• Scoop balls onto cookie sheets, spaced a few inches apart. I like to make them about 1 inch balls.
• Bake for about 10 minutes, depending on your oven.
• Get the gallon of milk ready!

CHOCOLATE YUMMY

Steps:

• In a food processor, pulse pecans and sugar for 30 seconds.
• In a stand mixer with the paddle attachment, cream together butter, vanilla and pecan sugar. Add flour and salt and mix just until it comes together. Wrap dough in plastic wrap and refrigerate 30 minutes. Meanwhile, preheat oven to 325°F.
• Press the dough out to cover the bottom of a 9" square baking dish. Prick the dough all over with a fork or a docking roller, then bake 10-15 minutes, until golden. Allow to cool completely.
• In a heavy-bottomed saucepan, heat the cream over medium heat. In a bowl, beat together sugar and egg yolks. When cream is hot but not boiling, add the cream to the egg yolks, stirring vigorously, a tablespoon at a time, until half the cream has been added. Return this mixture to the cream remaining in the pan, still stirring vigorously. Cook over medium-low, stirring constantly, until it is thick enough to coat the back of a spoon, 5-7 minutes.
• Place the chocolates, butter and vanilla in a bowl. Pour the cream over them and stir until the chocolate and butter are melted and incorporated. Pour the custard into a shallow dish and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cool.
• Beat the cream cheese with 1/2 cup confectioners' sugar until smooth.
• Whip the heavy cream to soft peaks. Add the remaining confectioners' sugar and whip to stiff peaks.
• Spread the sweetened cream cheese over the cookie base. Top with the custard, then with the whipped cream. Garnish with grated chocolate. Refrigerate at least one hour, or overnight, before serving.

YUMMY BEYOND BELIEF -- PEANUT BUTTER CHOCOLATE CHUNK BROWNIES!!

Steps:

• Preheat oven to 350 degrees F.
• Line an 8 inch square or round baking pan with aluminum foil.
• Use an electric mixer to beat butter in large bowl until smooth.
• Add peanut butter to butter, beating until well blended.
• Beat in brown sugar.
• Add eggs 1 at a time, beating well after each addition.
• Beat in vanilla.
• Sift flour and baking powder into medium bowl.
• Add to peanut butter mixture, blend and stir in chocolate.
• Transfer batter to pan and use a spatula to smooth top.
• Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 33 minutes.
• Transfer pan to rack, use aluminum foil to lift brownies from pan, remove and cool completely.
• Cut brownies into squares.

CRISPY YUMMY CHOCOLATE OATMEAL COOKIES

Steps:

• In a big bowl cream butter and sugar. Add egg and yoghurt/milk. Mix inches.
• In a second bowl combine oats, vanilla, flour and baking powder. Add flour mixture to creamed butter. Stir in well.
• Fold in chocolate pieces.
• Form into small balls (size of a walnut) and flatten slightly. Place on a paper-lined baking sheet.
• Bake in the preheated oven at 180°C/375°F for 10-15 minutes.

Z'S YUMMY VEGAN CHOCOLATE FROSTING

Steps:

• Combine cocoa powder, coconut milk powder, and salt in a bowl. Stir well with a whisk.
• Combine coconut milk and water in a microwave-safe bowl and heat in a microwave until steaming, 1 to 3 minutes. Add to cocoa powder mixture and stir until all dry ingredients are incorporated.
• Beat vegan butter in a large bowl until fluffy. Add vanilla extract and mix well. Add 1/3 the cocoa mixture at a time, whipping on medium speed after each addition.
• Add powdered sugar to the vegan butter mixture, 1/2 cup at a time, whipping on medium speed. Beat frosting until fluffy and spreadable.

SUPER YUMMY NUTLESS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together - butter, brown sugar, and sugar.
• Add vanilla and egg, mix well.
• In separate bowl mix together flour, salt, and soda.
• Add flour mixture to butter mixture and blend thoroughly.
• Stir in chocolate chips.
• Drop by rounded tablespoon onto ungreased cookie sheet approximately 3" apart.
• Bake at 350 for 15-20 minutes (at high altitude).
• Cool 5 minutes before removing from cookie sheet.

YUMMY VEGAN CHOCOLATE PUDDING

Steps:

• In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
• In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
• Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
• Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.

YUMMY CHOCOLATE MILKSHAKE

Steps:

• just put it all in the blender.

YUMMY CHOCOLATE SHAKE

Steps:

• Put all ingredients in a blender and blend until smooth.

YUMMY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. Set aside.
• In a large mixing bowl stir together flour, cocoa, sugar, baking powder, baking soda, and salt. Add butter, egg, milk, and vanilla. Using an electric mixer on medium speed, beat until well blended. Add water and beat until combined.
• Divide batter between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool in pan for 10 minutes. Transfer cupcakes to cooling racks to cool completley.