The Wonderful World of Chocolate

Sweet Indulgence!

Dark Chocolate is high in antioxidants, fiber, potassium, iron, manganese, copper and magnesium. It may improve your blood flow and lower blood pressure.

It is good for your heart, and it decreases oxidized LDL and can reduce insulin resistance. There is also evidence that it may protect your skin from the sun and improve brain function!

As always, everything is best in moderation. While chocolate has numerous benefits, the sugar and calories are not exactly waistline friendly.

EASY CHOCOLATE CUPCAKES 

PREP 15 MIN | COOK 20 MIN

TOTAL 35 MIN | 30 CUPCAKES

 

CUPCAKE INGREDIENTS

  • 2 cups granulated sugar
  • 1 3/4 cup + 2 Tbsp all-purpose flour
  • 3/4 cup natural unsweetened
  • cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2/3 cup canola oil
  • 1 cup milk
  • 2 large eggs, lightly beaten
  • 2 tsp vanilla extract
  • 1 cup hot water (or hot coffee or 1
  • tsp instant coffee dissolved into 1
  • cup hot water)

 

CHOCOLATE BUTTERCREAM INGREDIENTS

  • 1 cup salted butter softened to room
  • temperature, 2 sticks
  • 4 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 3-5 Tbsp milk

 

Preparation

Cupcakes

  1. Preheat oven to 350F and line muffin tin with cupcake liners.
  2. In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. Stir in canola oil and milk, stirring until combined.
  4. Add eggs, one at a time, stirring after each addition.
  5. Stir in vanilla extract.
  6. Add hot water and stir until the mixture is evenly combined. Batter will be very thin.
  7. Fill prepared muffin tin cavities just over 2/3 of the way full and bake at 350F for 18-22 minutes.
  8. Allow cupcakes to cool completely before frosting.

Chocolate Buttercream Frosting

  1. In electric mixer, cream butter.
  2. Add sugar, one cup at a time until completely combined. Stir in cocoa powder and then vanilla extract.
  3. Add milk, 1 Tbsp at a time, beating on medium-high speed after each addition for about 15 seconds until desired icing consistency is reached (the less milk you use, the stiffer the frosting will be).
  4. Pipe icing on completely cooled cupcakes and add sprinkles (if desired).
  5. Serve and enjoy.

CHOCOLATE DIPPED CAKE BALLS 

PREP 45 MIN | COOK 30 MIN

TOTAL 2 HOURS | 48 CUPCAKES

 

INGREDIENTS

  • Cooking spray
  • 1 box cake mix (any flavor), plus ingredients on box
  • 3/4 cup butter, softened
  • 3 cups powdered sugar
  • 3 Tbsp heavy cream
  • 1 tsp vanilla extract
  • 2 cups white chocolate chips
  • 2 cups semi-sweet chocolate chips
  • 4 Tbsp vegetable oil, divided

 

PREPARATION

Cake Balls

  1. Preheat oven to 350F and grease a 9 x 13 dish with cooking spray.
  2. Prepare cake mix according to box. Spread batter into prepared dish.
  3. Bake approximately 30 minutes or until toothpick inserted in center comes out clean.
  4. Let cool. Break cake into small crumbs.
  5. In a large bowl, beat butter until smooth. Add sugar and beat until combined. Add cream and vanilla, mix until smooth.
  6. Line a baking sheet with parchment paper. Stir cake crumbs into the frosting mixture. Using your hands, form into Tbsp-size balls.
  7. Place balls on pan, refrigerate for 1 hour.

Chocolate Coating

  1. In a large bowl, microwave white chocolate and 2 Tbsp oil in 30 second intervals until melted. Repeat for semi-sweet chocolate.
  2. Dip cake balls into melted chocolate, return to sheet and refrigerate for 15 minutes, or until chocolate has hardened.

NO-BAKE CHOCOLATE MOUSSE CAKES  

PREP 1 HOUR | COOK 0 MIN

TOTAL 1 HOUR | 3-4 MINI CAKES

 

INGREDIENTS

Crust

  • 3 cups ground graham crackers
  • 3/4 cup unsalted butter

Chocolate Mousse

  • .25 oz packet unflavored gelatin powder
  • 1 Tbsp water
  • 6 oz. whole milk
  • 8 oz. dark chocolate
  • 4 oz. milk chocolate
  • 16 oz. heavy cream, very cold
  • Strawberries for garnish

 

PREPARATION

Crust

  1. Combine ground graham crackers and melted butter until consistently moistened.
  2. Pat into 3 or 4 mini springform pans (depending on the size of your pans). Spread evenly across bottom and halfway up sides of each pan.
  3. Bake 10 minutes at 350F to set crusts. Set aside and allow to cool.

Chocolate Mousse

  1. In a small bowl mix gelatin powder and water. Let sit for 5 minutes.
  2. In a microwave-safe bowl, combine gelatin and milk. Heat in microwave in 20 second intervals until gelatin is completely dissolved. Set aside.
  3. In a separate microwave-safe bowl, melt together dark and milk chocolate in the microwave in 30 second intervals. Once the mixture is smooth, cool for 5 minutes.
  4. Pour warm gelatin mixture into the chocolate mixture in 3 intervals, mixing after each addition until the mixture is smooth.
  5. In a separate bowl, whip the cold heavy cream to soft peaks. Fold into the chocolate mixture in 3 intervals until combined and smooth.
  6. Pour the chocolate mousse into the crusts. Chill for 4 hours.
  7. Garnish with strawberries for serving!

BROWNIE BOMBS WITH WHITE CHOCOLATE SAUCE  

PREP 30 MINS | COOK 10 MIN

TOTAL 40 MINS | 10 BROWNIE BALLS

 

INGREDIENTS

  • 1 & 3/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup oil
  • 1/4 cup butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 large egg
  • 2 tsp vanilla extract
  • 10 milk chocolate truffles

White Chocolate Sauce

  • 8 oz. white chocolate, chopped
  • 1/2 cup half and half or light cream
  • 2 tsp unsalted butter

 

PREPARATION

Brownie Bombs

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Whisk together flour, salt, and baking powder. Set aside.
  3. In a separate bowl whisk together oil, melted butter, sugar, and cocoa powder.
  4. Add egg and vanilla, mix until combined.
  5. Add flour mixture and mix thoroughly with spatula.
  6. Roll dough mixture into 2-inch balls.
  7. Press a truffle into each ball and form dough around truffle so that it is not exposed. Place balls on parchment paper.
  8. Bake for 10 minutes or until slightly firm.

White Chocolate Sauce

  1. In a small pot, heat cream on stove.
  2. Once it starts to boil, remove from heat and add butter and chocolate.
  3. Whisk until smooth.
  4. Pour over brownie bombs when serving.

*Store white chocolate sauce in airtight container in refrigerator. Reheat and pour over brownie bombs when served.