Chocolate Desserts
Chocolate seems to be one of those iconic flavors that so many of us absolutely love. To that end, here are six yummy Chocolate Desserts that are sure to please, including the decadent Chocolate Mousse and the delectible vegan Hot Chocolate Cupcakes. Enjoy!
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
DARK CHOCOLATE-CARAMEL SORBET
This was in the July/August 2010 issue of Vegetarian Time (page 51). It begins, "You won’t find anything like this rich, decadent-tasting sorbet in the ice cream case at the grocery store! Dark chocolate and a caramelized sugar syrup base give it a creamy texture—without any cream or dairy."
While the website says that this makes one (1) serving, the magazine stated that it makes 1 quart.
To view this online, go to https://www.vegetariantimes.com/recipes/dark-chocolate-caramel-sorbet-recipe/.
Ingredients
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Preparation
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2-1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
CHOCOLATE CARAMEL TART
This recipe came from Grancery Tavern and was adapted by Amanda Hesser in The New York Times cooking enewsletter. Amanda wrote, "It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures."
Yield: 10-inch tart (12 to 16 servings); Time: 1 hour 15 minutes
This was featured in "There's a New Flavor in Town and It's . . . Salt; Dessert Traditions Go Over the Shoulder", and can be viewed online at https://cooking.nytimes.com/recipes/9360-chocolate-caramel-tart.
Ingredients
For the chocolate dough:
1/2 cup (1 stick) salted butter, at room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1/4 cup unsweetened cocoa
1 large egg yolk
3/4 teaspoon vanilla extract
1-1/4 cups all-purpose flour
For the caramel filling:
2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche (available at specialty food markets)
Pinch of salt
For the chocolate glaze:
3-1/2 ounces extra-bittersweet chocolate (70 to 85%), chopped
1/2 cup heavy cream
Fleur de sel
Preparation
Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
CHOCOLATE ANGEL CAKE
This recipe comes from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16; TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
HOT CHOCOLATE CUPCAKES [VEGAN]
This is from Holly Jade at One Green Planet. Cooking Time: 20 minutes; Serves 8-10
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/hot-chocolate-cupcakes-vegan/.
Ingredients
Cakes:
1 cup of dairy-free milk (this recipe used almond)
1 teaspoon of apple cider vinegar
1-2/3 cups of self-raising flour
1 cup of golden caster sugar
2 tablespoons of cacao/cocoa powder
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
1/4 cup of coconut oil (Melted)
Buttercream:
1/2 cup of butter
4 cups of icing sugar
1 teaspoon of vanilla extract
Dairy-free milk (if needed)
Decorations:
Vegan marshmallows
Dark chocolate
Cacao powder
Preparation
Preheat your oven to 350°F and line a cupcake tin with cupcake cases.
In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
In a large mixing bowl, sift the flour, sugar, cacao/cocoa powder, baking powder and bicarbonate of soda. Mix well to combine.
Add the melted coconut oil to the 'buttermilk' and whisk to combine.
Add the wet ingredients into the dry and mix until a smooth batter.
Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Place the cupcakes on a cooling rack and allow to cool fully before frosting.
Cream the butter in a bowl, on a high speed until creamy.
When your butter/margarine is creamy & light in color, add in the icing sugar and vanilla extract. Whizz together until fluffy & fully combined. Add a splash of dairy-free milk if too thick.
Transfer the buttercream into a piping bag fitted with a large round nozzle. Core the cupcakes and fill with some vegan chocolate sauce (optional).
Pipe a bulb of buttercream onto each cupcake.
Decorate with marshmallows, a sprinkle of cacao/cocoa powder and chocolate sauce.
Notes
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. Best eaten within a few days.
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
DARK CHOCOLATE-CARAMEL SORBET
This was in the July/August 2010 issue of Vegetarian Time (page 51). It begins, "You won’t find anything like this rich, decadent-tasting sorbet in the ice cream case at the grocery store! Dark chocolate and a caramelized sugar syrup base give it a creamy texture—without any cream or dairy."
While the website says that this makes one (1) serving, the magazine stated that it makes 1 quart.
To view this online, go to https://www.vegetariantimes.com/recipes/dark-chocolate-caramel-sorbet-recipe/.
Ingredients
1 cup plus 2 Tbs. sugar
2 Tbs. lemon juice
1/2 cup unsweetened cocoa powder
1/2 tsp. salt
7 oz. dark chocolate, finely chopped
Preparation
Place sugar in large saucepan, and heat over medium-low heat. Cook 15 to 20 minutes, or until sugar has melted and caramelized to rich amber color, stirring occasionally.
Stir in lemon juice (mixture will boil violently for several minutes). Slowly add 2-1/2 cups boiling water, and stir until hardened caramel is dissolved. Stir in cocoa powder and salt, and bring mixture to just under a simmer. Remove from heat, and stir in chocolate. Let stand 1 minute, then blend smooth with immersion blender. Transfer to covered container, and refrigerate overnight.
Pour sorbet base into ice cream maker, and freeze according to manufacturer’s instructions.
CHOCOLATE CARAMEL TART
This recipe came from Grancery Tavern and was adapted by Amanda Hesser in The New York Times cooking enewsletter. Amanda wrote, "It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures."
Yield: 10-inch tart (12 to 16 servings); Time: 1 hour 15 minutes
This was featured in "There's a New Flavor in Town and It's . . . Salt; Dessert Traditions Go Over the Shoulder", and can be viewed online at https://cooking.nytimes.com/recipes/9360-chocolate-caramel-tart.
Ingredients
For the chocolate dough:
1/2 cup (1 stick) salted butter, at room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1/4 cup unsweetened cocoa
1 large egg yolk
3/4 teaspoon vanilla extract
1-1/4 cups all-purpose flour
For the caramel filling:
2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche (available at specialty food markets)
Pinch of salt
For the chocolate glaze:
3-1/2 ounces extra-bittersweet chocolate (70 to 85%), chopped
1/2 cup heavy cream
Fleur de sel
Preparation
Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
CHOCOLATE ANGEL CAKE
This recipe comes from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16; TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
HOT CHOCOLATE CUPCAKES [VEGAN]
This is from Holly Jade at One Green Planet. Cooking Time: 20 minutes; Serves 8-10
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/hot-chocolate-cupcakes-vegan/.
Ingredients
Cakes:
1 cup of dairy-free milk (this recipe used almond)
1 teaspoon of apple cider vinegar
1-2/3 cups of self-raising flour
1 cup of golden caster sugar
2 tablespoons of cacao/cocoa powder
1/2 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
1/4 cup of coconut oil (Melted)
Buttercream:
1/2 cup of butter
4 cups of icing sugar
1 teaspoon of vanilla extract
Dairy-free milk (if needed)
Decorations:
Vegan marshmallows
Dark chocolate
Cacao powder
Preparation
Preheat your oven to 350°F and line a cupcake tin with cupcake cases.
In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
In a large mixing bowl, sift the flour, sugar, cacao/cocoa powder, baking powder and bicarbonate of soda. Mix well to combine.
Add the melted coconut oil to the 'buttermilk' and whisk to combine.
Add the wet ingredients into the dry and mix until a smooth batter.
Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Place the cupcakes on a cooling rack and allow to cool fully before frosting.
Cream the butter in a bowl, on a high speed until creamy.
When your butter/margarine is creamy & light in color, add in the icing sugar and vanilla extract. Whizz together until fluffy & fully combined. Add a splash of dairy-free milk if too thick.
Transfer the buttercream into a piping bag fitted with a large round nozzle. Core the cupcakes and fill with some vegan chocolate sauce (optional).
Pipe a bulb of buttercream onto each cupcake.
Decorate with marshmallows, a sprinkle of cacao/cocoa powder and chocolate sauce.
Notes
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. Best eaten within a few days.
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