#chocolatedesserts

[unclehenryskitchen]

Chocolate-Covered Strawberry Swiss Roll

Chocolate sponge wrapped around whipped cream and fresh strawberries, then dipped in melted chocolate for a glossy finish. The strawberry tartness cuts through the richness in every slice, making this feel lighter than it actually is.

👉 Full recipe here: https://www.unclehenryskitchen.com/chocolate-covered-strawberry-swiss-roll-cake/

[havenofrecipes]

Chocolate Pom Poms

Chocolate coating crackling against pomegranate seeds gives these bites a satisfying contrast of textures and tartness against sweetness. Make a batch and they disappear within hours of sitting on the counter.

👉 Full recipe here: https://www.havenofrecipes.com/chocolate-pom-poms/

[forkfulofflavor]

White Chocolate Cherry Fudge Ingredients: 1/2 cup finely chopped maraschino cherries (dried between paper towels for 30 minutes) 1/2 cup unsalted butter, room temperature 2 cups sugar 3/4 cup heavy cream 1/2 teaspoon salt 1 1/2 cups white chocolate chips 3/4 cup + 2 tablespoons marshmallow cream 1 drop pink food coloring Directions: Line an 8x8-inch pan with parchment paper. Place the diced cherries on a plate and pat them dry thoroughly with a paper towel. It's essential to remove as much liquid as possible to avoid excess moisture in the fudge. In a medium-sized saucepan, add the butter, sugar, heavy cream, and salt. Stir over medium-high heat until the sugar and butter have melted. Bring the mixture to a boil and insert a candy thermometer. Stir frequently while cooking the fudge. When the thermometer reads 235°F (soft-ball stage), remove the pan from the heat. Slowly stir in the white chocolate chips and marshmallow cream until fully melted and smooth. Add the pink food coloring and stir until evenly distributed. Gently fold in the chopped cherries, ensuring they are well incorporated. Pour the fudge mixture into the prepared pan and spread it evenly with a spatula. Allow the fudge to set at room temperature for 3-4 hours. Once set, cut the fudge into 1-inch squares before serving. Prep Time: 10 minutes | Cook Time: 20 minutes | Setting Time: 3-4 hours Kcal: 120 kcal per piece | Servings: 25-30 pieces This White Chocolate Cherry Fudge is a delightful, sweet treat that combines the richness of white chocolate with the subtle tartness of maraschino cherries. The smooth and creamy texture, paired with the vibrant pink hue from the food coloring, makes this fudge not only a delicious indulgence but also a visually stunning addition to any dessert table. Perfect for holidays, parties, or just a fun homemade treat, this fudge is easy to make and even easier to enjoy. The combination of flavors creates a well-balanced, satisfying bite, and the pretty pink color adds a festive touch. Serve it as a sweet snack or wrap it up for gifts – this fudge will be a hit no matter how you enjoy it!

[bakinglaw]

My youngest niece called me up today with just one instruction: cake. Who was I to deny her. So I whipped up these eggless double chocolate chip muffins for her and she LOVED them! They’re rich and soft and the perfect balance of moist and dry. . . . https://www.instagram.com/p/CVp3VI_q8ff/?utm_medium=tumblr

[forkfulofflavor]

Black Forest Flourless Brownie Cookies Ingredients: Cherry Filling: 300 g (10 1/2 oz) halved, pitted cherries (fresh or frozen) 50 g ( 1/4 cup) caster or granulated sugar 1 1/2 tbsp lemon juice 8 g (1 tbsp) cornstarch (US) or cornflour (UK) Flourless Brownie Cookies: 150 g (5 1/4 oz) dark chocolate (60-70% cocoa), chopped 70 g ( 1/2 stick + 1 tbsp) unsalted butter 150 g ( 3/4 cup) caster or granulated sugar 2 large eggs (US) or medium (UK), room temperature 30 g ( 1/3 cup) Dutch processed cocoa powder 1/4 tsp salt Vanilla Whipped Cream: 230 g (1 cup) double or heavy cream, cold 30-40 g ( 1/4- 1/3 cup) powdered sugar 1 tsp vanilla bean paste or 2 tsp vanilla extract Directions: Cherry Filling: In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium-high heat, stirring occasionally, until cherries soften and release juices. Spoon out some juices and mix with cornstarch to make a slurry, ensuring there are no lumps. Return the slurry to the saucepan, stirring frequently. Bring to a boil and cook for 1 minute. Test the thickness of the filling by placing some on a plate in the fridge. If the consistency is satisfactory, allow it to cool completely in a cold water bath. For thicker filling, sieve the cherries, cook the liquid further, then recombine and chill. Flourless Brownie Cookies: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Melt the chocolate and butter together until smooth and glossy, then set aside to cool slightly. In a mixer, whisk sugar and eggs until pale, fluffy, and tripled in volume. Pour the chocolate mixture into the whisked eggs and mix until combined. Sift in cocoa powder and salt, and whisk until smooth. Chill the batter in the fridge for 6-8 minutes. Scoop 16 cookies using a 2 tablespoon scoop onto the lined sheets. Bake for 8-9 minutes until glossy and cracked. Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack. Vanilla Whipped Cream: Whip the cream, powdered sugar, and vanilla to soft peaks. Place in a piping bag with a star nozzle. Assembling the Black Forest Cookies: Turn one cooled cookie upside down and pipe a layer of whipped cream. Spoon cherry filling over the cream, then top with another cookie. Optional: Serve without the top cookie for a balanced flavor profile, or include it for a more chocolatey experience. Serve with a fork. Storage: Keep assembled cookies in an airtight container in the fridge for 3-4 days. Prep Time: 25 minutes | Baking Time: 8-9 minutes | Total Time: 40-45 minutes Kcal: 280 kcal per sandwich cookie | Servings: 8 sandwich cookies Black Forest Flourless Brownie Cookies are a sophisticated, decadent dessert inspired by the classic Black Forest cake. These flourless brownie cookies are rich, fudgy, and perfectly complemented by a layer of tart cherry filling and fluffy vanilla whipped cream. Each bite offers a balance of intense chocolate, creamy sweetness, and a hint of cherry tartness, creating a luxurious treat that’s both indulgent and satisfying. Whether served as a sandwich cookie or with a single layer for a balanced flavor experience, these cookies make an elegant addition to any dessert table. They’re ideal for gatherings or special occasions and can be enjoyed with a fork for an elevated dessert experience. Store any extras in the fridge and savor them over the next few days – they’re sure to be a hit with everyone who tries them!

[forkfulofflavor]

Hot Fudge Sauce with Sweetened Condensed Milk Ingredients: 1 can (14 oz / 400 g) sweetened condensed milk 1 cup (170 g / 6 oz) semi-sweet chocolate, chopped (or chocolate chips) 3 tbsp butter (salted or unsalted) Directions: Microwave Method In a microwave-safe bowl, combine the sweetened condensed milk, chopped chocolate, and butter. Microwave on medium-high for 30 seconds, then remove and stir. Continue microwaving in 30-second intervals, stirring each time, until the chocolate is melted and the mixture is smooth. Stovetop Method In a medium, heavy-bottom saucepan, pour the sweetened condensed milk, then add the chopped chocolate and butter. Warm over medium-low heat, stirring constantly, until the chocolate and butter are fully melted and the sauce is smooth. Avoid heating above medium-low, as higher heat can make the sauce grainy. Serving and Storage To Serve: Let the hot fudge sauce cool slightly, then drizzle over ice cream, cheesecake, cakes, or fresh fruit. To Store: Allow the sauce to cool completely before transferring to an airtight container or bottle. Refrigerate for up to 2-3 weeks. Reheat before serving to make it pourable. Prep Time: 5 minutes | Cooking Time: 5-7 minutes | Total Time: 10-12 minutes Kcal: 125 kcal per tablespoon | Servings: Makes about 1 cup This hot fudge sauce is a luxurious addition to any dessert. Its rich, chocolatey flavor and smooth texture come together with ease, making it perfect for pouring over scoops of ice cream, slices of cheesecake, or even fresh fruit. The combination of sweetened condensed milk, chocolate, and butter creates a creamy, thick sauce that’s as decadent as it is versatile. Not only is this sauce quick and easy to make, but it also stores well in the refrigerator, making it convenient for those moments when a dessert needs a little extra indulgence. Whether warmed in the microwave or over the stovetop, this fudge sauce adds a touch of chocolate bliss to every bite.

[forkfulofflavor]

Oreo Cookie Cake Ingredients: Oreo Cookie Dough: 3/4 cup unsalted cultured butter, cool room temperature 1 cup light brown sugar, packed 1/4 cup granulated sugar 2 large eggs, room temperature 1 large egg yolk, room temperature 2 teaspoons vanilla extract 2 1/3 cups all-purpose flour (see notes for measuring) 2 cups chopped Oreos 3/4 teaspoon baking soda 1/2 teaspoon fine sea salt Vanilla Frosting: 6 tablespoons unsalted butter, room temperature 1 cup powdered sugar 2 teaspoons heavy cream 1/2 teaspoon vanilla extract Pinch of fine sea salt Directions: Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan or springform pan. If using a cake pan, line the bottom with parchment paper strips in an X shape, then place a parchment round at the bottom. In a stand mixer or using a hand mixer, cream the butter, light brown sugar, and granulated sugar until fluffy, about 3 minutes. Add the eggs and egg yolk one at a time, mixing after each addition and scraping down the sides of the bowl. Stir in the vanilla extract. Gradually add the flour, baking soda, and sea salt. Once almost combined, fold in the chopped Oreos. Spread the cookie dough evenly into the prepared pan with an offset spatula. Bake for 22-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before removing it from the pan. While the cake cools, prepare the frosting by creaming the butter and powdered sugar together. Add the heavy cream, vanilla extract, and a pinch of sea salt. Beat on medium speed until light and fluffy. Once the cake has cooled, use a pastry bag with a star tip to pipe the vanilla frosting on top. Garnish with sprinkles or additional chopped Oreos. Serve and enjoy! Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 480 kcal per slice | Servings: 12 servings This Oreo Cookie Cake is a dream come true for cookie lovers! The cake features a soft, chewy cookie base packed with chunks of Oreo cookies, offering the perfect balance of sweetness and chocolate crunch. To take it up a notch, the cake is topped with a generous swirl of smooth vanilla frosting, adding a creamy contrast to the rich cookie layer. Perfect for birthdays, parties, or even a casual sweet craving, this cake is easy to make and sure to impress. The combination of the cookie texture and fluffy frosting makes each bite irresistible, while the garnish of chopped Oreos adds a finishing touch that’s as fun as it is delicious.

[forkfulofflavor]

Cherry Blossom Fudge This Cherry Blossom Fudge is a luscious and visually stunning treat that harmoniously blends the creamy sweetness of white chocolate with the delightful tartness of maraschino cherries. Its soft pink color adds a festive flair, making it perfect for celebrations or everyday indulgence. Ingredients: 1/2 cup finely chopped maraschino cherries (dried between paper towels for 30 minutes) 1/2 cup unsalted butter, room temperature 2 cups sugar 3/4 cup heavy cream 1/2 teaspoon salt 1 1/2 cups white chocolate chips 3/4 cup + 2 tablespoons marshmallow cream 1 drop pink food coloring Directions: Line an 8x8-inch pan with parchment paper. Place the diced cherries on a plate and pat them dry thoroughly with a paper towel to remove excess moisture. In a medium-sized saucepan, combine the butter, sugar, heavy cream, and salt. Stir over medium-high heat until the butter and sugar melt. Bring the mixture to a boil and insert a candy thermometer. Stir frequently while cooking the fudge. When the thermometer reaches 235°F (soft-ball stage), remove the pan from the heat. Carefully stir in the white chocolate chips and marshmallow cream until the mixture is smooth and fully melted. Add the pink food coloring and mix until evenly distributed. Gently fold in the chopped cherries, ensuring they are well incorporated. Pour the fudge mixture into the prepared pan and spread it evenly with a spatula. Allow the fudge to set at room temperature for 3-4 hours. Once set, cut the fudge into 1-inch squares before serving. Prep Time: 10 minutes | Cook Time: 20 minutes | Setting Time: 3-4 hours Kcal: 120 kcal per piece | Servings: 25-30 pieces