How to Make Spook-taculary Easy Chocolate Mousse | Halloween Chocolate Mousse Dessert Recipe
Wanna make Halloween special for the kiddos? Get the spooky party started with this easy dessert!
Spook-taculary Easy Chocolate Mousse ingredients:
Mousse:
1 ½ cup bittersweet chocolate, chopped
2 Tbsp unsalted butter
1 cup whipping cream
½ tsp coffee powder
3 large egg whites (room temperature)
3 Tbsp sugar
1 cup crushed chocolate cookie sandwiches
Toppings:
Halloween cupcake toppers
chocolate shavings
gummy worms
Check out the full recipe here:
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Chocolate Mousse Recipe
Chocoholics Beware. This delicious Chocolate Mousse has a rich chocolate flavor and is light and airy with a velvety smooth texture.
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Triple Chocolate Buttermilk Pound Cake | Southern Living
The Triple-Chocolate Buttermilk Pound Cake Recipe is perfect for a special occasion. We took the traditional pound cake recipe and raised it a stunning, triple-chocolate twist. This cake means business. A duo of glazes—one creamy chocolate, the other subtle buttermilk—comes together atop this dreamy confection. It’s indulgent and, we admit, so much fun to eat and serve. Chocolate enthusiasts will be over the moon for this recipe, but it has enough unexpected flavor—thanks to the addition of the buttermilk glaze—that you’ll also win over the harder-to-please dessert eaters at the table. Warning: You—and they—won’t be able to resist a second slice. Go for it. We won’t tell.
Ingredients:
CAKE 2 cups all-purpose flour; 3/4 cup unsweetened cocoa; 1/2 teaspoon baking powder; 1 teaspoon table salt; 1 1/2 cups butter, softened at room temperature; 3 cups granulated sugar; 5 large eggs, at room temperature; 1 1/4 cups buttermilk; 2 teaspoons instant espresso; 2 teaspoons vanilla extract; 1 cup 60% cacao bittersweet chocolate morsels; Shortening
CHOCOLATE GLAZE: 3/4 cup semisweet chocolate morsels; 3 tablespoons butter; 1 tablespoon light corn syrup; 1/2 teaspoon vanilla extract
BUTTERMILK GLAZE: 1 cup powdered sugar; 1 to 2 Tbsp. buttermilk; 1/4 teaspoon vanilla extract
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7 Decadent Desserts To Bake At Home | Food & Wine Recipes
Craving some decadent desserts at home? We’ve got you covered. From brownies to babka, these 7 decadent desserts are easy and fun to make at home.
#StayHome #CookWithMe #Desserts
Find the recipes below!
0:00 - 7 Decadent Desserts To Bake At Home
0:11- Banana Nut Bread -
0:59 - Salted Fudge Brownies -
2:04 - Almond Flour Fudge Brownies -
3:08 - Chocolate Cupcakes -
4:17 - Chocolate Babka -
5:54 - Moon Cake -
7:31 - Mom's Chocolate Cake -
Banana Nut Bread
3/4 cup coarsely chopped walnuts (3 ounces) 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 cup sugar 2 large eggs 1/2 cup canola oil 3 medium overripe bananas, mashed (1 1/4 cups) 1 teaspoon pure vanilla extract
Salted Fudge Brownies
1 1/2 sticks unsalted butter 2 ounces unsweetened chocolate, finely chopped 1/4 cup plus 2 tablespoons unsweetened cocoa 2 cups sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 1 cup all-purpose flour 1/2 teaspoon Maldon sea salt
Almond Flour Fudge Brownies
1/2 cup unsalted butter 1 cup semisweet chocolate chips 1 cup almond flour 3 tablespoons unsweetened cocoa powder 1/2 teaspoon baking powder 1 teaspoon kosher salt 3 eggs 1 cup sugar 2 teaspoons pure vanilla extract
Chocolate Cupcakes
4 tablespoons unsalted butter 1/4 cup vegetable oil 1/2 cup water 1 cup all-purpose flour 1 cup granulated sugar 1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process) 3/4 teaspoon baking soda 1/8 teaspoon salt 1 large egg 1/4 cup buttermilk 1 teaspoon pure vanilla extract
Chocolate Babka
DOUGH
4 cups all-purpose flour, preferably King Arthur 1/3 cup plus 2 tablespoons sugar 2 teaspoons fine sea salt 1 cup whole milk, warmed 1 packet dry active yeast 1 large egg plus 1 large egg yolk 1 stick plus 2 tablespoons unsalted butter, cut into tablespoons, at room temperature
FILLING
9 ounces milk chocolate, finely chopped 3 ounces bittersweet chocolate, finely chopped 1 1/2 sticks unsalted butter, cubed 1 1/2 cups finely ground chocolate wafer cookies 3 tablespoons honey
GLAZE
12 ounces bittersweet chocolate, finely chopped 4 ounces milk chocolate, finely chopped 1 1/2 sticks unsalted butter, cubed 2 tablespoons light corn syrup
Moon Cake
CRUST
1 cup water 6 tablespoons unsalted butter (3 ounces) 2 teaspoons granulated sugar 1/2 teaspoon kosher salt 1 cup all-purpose flour (about 4 1/4 ounces) 4 large eggs, at room temperature
CUSTARD
3/4 cup granulated sugar 1/4 cup cornstarch 1 1/2 cups whole milk 3 large egg yolks 1 (8-ounce) package cream cheese, cubed and softened 1 teaspoon vanilla extract
WHIPPED CREAM
1 (8-ounce) container mascarpone cheese 2 cups heavy cream 1/4 cup powdered sugar
ADDITIONAL INGREDIENT
Chocolate shavings
Mom's Chocolate Cake
2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 2 cups sugar 4 ounces unsweetened chocolate 6 tablespoons unsalted butter 1 teaspoon pure vanilla extract 2 eggs, lightly beaten Chocolate Frosting (see Note)
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7 Decadent Desserts To Make At Home | Food & Wine Recipes
Beth's Chocolate Hazelnut Tart Recipe (COLLAB WITH VINCENZOS PLATE!)
Learn how to make an easy Valentine's Day Dessert Recipe designed for two! This Valentine's dessert idea is easy and elegant and a fantastic end to Vincenzo's decadent Italian grilled cheese sandwich Recipe! Hope you enjoy! :)
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MORE GREAT VALENTINES DESSERT RECIPES!
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Profiteroles
BETH’S CHOCOLATE HAZELNUT TART FOR 2
Serves 2
INGREDIENTS:
12 chocolate sandwich cookies, fillings removed
2-3 tbsp (30-45g) butter, melted
¾ cup (180ml) heavy cream (plus more for thinning if needed)
½ cup (120 ml) bittersweet chocolate chips
½ cup (120 ml) milk chocolate chips
2 tbsp (20g) roasted hazelnuts, chopped
METHOD:
Crush cookie crumbs in a food processor until smooth, add butter and pulse until combined. It should feel like wet sand, if too dry add more butter.
Divide crumbs into 2 tart tins with removable bottoms. Using a metal measuring cup (or small glass) Press crumbs up the sides of the tin to create a crust. Press crumbs down at bottom too. And level off crumbs at top by pressing them down with measuring cup or your finger so that the top is flush with the tin.
Place tins on cookie sheet and bake at 350F (176C) for 10 mins.
Meanwhile place heavy cream in a large saucepan and warm until simmering and foamy, Turn off heat and add chips. Whisk until smooth. Add more cream in 1 tbsp (15 ml) increments if needed until chocolate is of pouring consistency.
Pour chocolate into tins, top ½ half of tart (in a half-moon shape) with the chopped hazelnuts. Best way to chop a hazelnut? Place them in a plastic bag, and whack them with a rolling pin!
Refrigerate tarts for at least 1 hour for a gooey center 4 hours or overnight for a firmer fudge-like texture.
Before serving remove from tins and serve with lightly whipped homemade whip cream if you desire. Enjoy!
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A Healthier Take on Peanut Butter Balls | Our Favorite Recipes | Cooking Light
These no-bake peanut butter balls have just five ingredients. They make the perfect pick-me-up snack and pack a sweet punch that will “cure” any sweet tooth. You can make these one-bite treats ahead of time and simply store them in the fridge until they’re ready to serve. We tested these with a variety of peanut butters and found that if you’re using a no added salt peanut butter, you might want to slightly up the salt in the recipe.
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