Chocolate Desserts
Is there anything better than Chocolate Desserts? Maybe, or maybe not. Either way, if you love chocolate and desserts as much as I do, than today's post is sure to please. Check out the vegan Chocolate Cupcakes With Peanut Butter Swirl Frosting from One Green Planet, the Chocolate Mousse (from your's truly), along with the rest of today's post. Enjoy!
CHILLY CHOCOLATE PIE
This is from My Daily Moment, and begins, “This simple, creamy chocolate pie is a simple fix for a weeknight, after-dinner treat. You work hard all day - why not get your just desserts?”
Serves: 8
To view this online, click here.
Ingredients
1 cup whipping cream
10 ounces Hershey's chocolate almond bar
6 tablespoons water
1 8-inch graham cracker crust pie shell
Directions
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow cooling. Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least 2 hours.
Ready in 30 min.
CHOCOLATE CUPCAKES WITH PEANUT BUTTER SWIRL FROSTING [VEGAN]
This is from Kristen Genton at One Green Planet. The recipe begins, "This is a great basic chocolate cupcake that would go great with any frosting, but here it's topped with a generous swirl of chocolatey peanut butter bliss. Definitely make these the next time you're craving a cupcake!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chocolate-cupcakes-with-peanut-butter-swirl-frosting/.
Ingredients
For the Cupcakes:
1-1/2 cups water
1/2 cup coconut oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1-3/4 cup sugar
2 cups flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1/2 cup cocoa powder
For the Peanut Butter Swirl Frosting:
3 tablespoons vegan butter
2/3 cup peanut butter
1 tablespoon almond milk
3/4 cup powdered sugar
For the Chocolate Swirl Frosting:
5 tablespoons vegan butter
2 tablespoons peanut butter
2 tablespoons cocoa powder
1 tablespoon melted vegan dark chocolate
3/4 cup powdered sugar
Preparation
To Make the Cupcakes:
Add dry ingredients to the mixer and mix until fully combined.
Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth (about 3 minutes).
Bake at 350 for 25-30 minutes.
To Make the Peanut Butter Swirl:
Cream vegan butter with peanut butter. Slowly add in powdered sugar until smooth. Whisk in almond milk at the end.
To Make the Chocolate Swirl:
Cream vegan butter and peanut butter. Slowly add in powdered sugar and cocoa powder until smooth. Beat in melted chocolate until combined.
To Decorate:
In a piping bag, add the peanut butter frosting to one side, and the chocolate swirl to the other side.
TOFU CREME AU CHOCOLATE
This comes from the January/February 2015 issue of Vegetarian Times, page 46, and begins, “We’ve given this dessert its French name to highlight how decadent it is—a chocolate pudding for grown-ups as well as kids! No one will guess it’s made with tofu.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/tofu-creme-au-chocolat/.
4 oz. dark chocolate, broken into pieces
1 Tbs. Earth Balance Original Buttery Spread
1 14-oz. pkg. silken tofu, drained
1/4 cup dark brown sugar
1 1/4 tsp. vanilla extract
1/8 tsp. salt
Melt chocolate in microwave on medium power or in double boiler. Stir in buttery spread until no lumps remain.
Blend tofu, brown sugar, vanilla extract, and salt in blender or food processor 1 to 2 minutes, or until smooth and creamy.
Add chocolate to tofu mixture, and blend 30 seconds, or until smooth and creamy. Transfer to bowl, cover, and refrigerate 2 hours, or until set.
nutritional information Per 1/2-cup serving: Calories: 146; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 4 g; Carbohydrates: 15 g; Cholesterol: 0 mg; Sodium: 56 mg; Fiber: 1 g; Sugar: 12 g; Vegan; Gluten-Free
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!
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
CHILLY CHOCOLATE PIE
This is from My Daily Moment, and begins, “This simple, creamy chocolate pie is a simple fix for a weeknight, after-dinner treat. You work hard all day - why not get your just desserts?”
Serves: 8
To view this online, click here.
Ingredients
1 cup whipping cream
10 ounces Hershey's chocolate almond bar
6 tablespoons water
1 8-inch graham cracker crust pie shell
Directions
Melt chocolate bar in water over low heat stirring frequently. Remove from heat and allow cooling. Meanwhile, whip cream until it forms peaks. When chocolate mixture is cooled, gently fold in the whipped cream. Turn into piecrust and refrigerate until ready to serve, or at least 2 hours.
Ready in 30 min.
CHOCOLATE CUPCAKES WITH PEANUT BUTTER SWIRL FROSTING [VEGAN]
This is from Kristen Genton at One Green Planet. The recipe begins, "This is a great basic chocolate cupcake that would go great with any frosting, but here it's topped with a generous swirl of chocolatey peanut butter bliss. Definitely make these the next time you're craving a cupcake!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chocolate-cupcakes-with-peanut-butter-swirl-frosting/.
Ingredients
For the Cupcakes:
1-1/2 cups water
1/2 cup coconut oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1-3/4 cup sugar
2 cups flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1/2 cup cocoa powder
For the Peanut Butter Swirl Frosting:
3 tablespoons vegan butter
2/3 cup peanut butter
1 tablespoon almond milk
3/4 cup powdered sugar
For the Chocolate Swirl Frosting:
5 tablespoons vegan butter
2 tablespoons peanut butter
2 tablespoons cocoa powder
1 tablespoon melted vegan dark chocolate
3/4 cup powdered sugar
Preparation
To Make the Cupcakes:
Add dry ingredients to the mixer and mix until fully combined.
Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth (about 3 minutes).
Bake at 350 for 25-30 minutes.
To Make the Peanut Butter Swirl:
Cream vegan butter with peanut butter. Slowly add in powdered sugar until smooth. Whisk in almond milk at the end.
To Make the Chocolate Swirl:
Cream vegan butter and peanut butter. Slowly add in powdered sugar and cocoa powder until smooth. Beat in melted chocolate until combined.
To Decorate:
In a piping bag, add the peanut butter frosting to one side, and the chocolate swirl to the other side.
TOFU CREME AU CHOCOLATE
This comes from the January/February 2015 issue of Vegetarian Times, page 46, and begins, “We’ve given this dessert its French name to highlight how decadent it is—a chocolate pudding for grown-ups as well as kids! No one will guess it’s made with tofu.” Serves 8.
To view this online, go to http://www.vegetariantimes.com/recipe/tofu-creme-au-chocolat/.
4 oz. dark chocolate, broken into pieces
1 Tbs. Earth Balance Original Buttery Spread
1 14-oz. pkg. silken tofu, drained
1/4 cup dark brown sugar
1 1/4 tsp. vanilla extract
1/8 tsp. salt
Melt chocolate in microwave on medium power or in double boiler. Stir in buttery spread until no lumps remain.
Blend tofu, brown sugar, vanilla extract, and salt in blender or food processor 1 to 2 minutes, or until smooth and creamy.
Add chocolate to tofu mixture, and blend 30 seconds, or until smooth and creamy. Transfer to bowl, cover, and refrigerate 2 hours, or until set.
nutritional information Per 1/2-cup serving: Calories: 146; Protein: 3 g; Total Fat: 8 g; Saturated Fat: 4 g; Carbohydrates: 15 g; Cholesterol: 0 mg; Sodium: 56 mg; Fiber: 1 g; Sugar: 12 g; Vegan; Gluten-Free
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!
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
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