5 Sinfully Chocolate-Filled Recipes
Because we'll take any reason to indulge our inner chocoholic.
1. Chocolate Chip Cookie Dough Brownie Bombs
3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
2 tbsp milk
1 tsp vanilla extract
2 cups all-purpose flour
pinch of salt
2 cups miniature chocolate chips, divided
1 pkg fudge brownie mix, baked and cooled
1 pkg chocolate almond bark
For the dough: in the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.
On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn't be so big. Freeze the cookie dough balls for about an hour to firm up.
Cut the brownies into small squares, about 1" in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it's important to make sure you use a fudgy brownie mix rather than a cake-y one.
Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that's okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish and enjoy!
Recipe courtesy of The Domestic Rebel.
2. Strawberry, Banana and Chocolate Syrup Topped Chocolate Pancakes
1/3 cup granulated sugar
1/3 cup cocoa powder
1/3 cup light-brown sugar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup whole milk
1/2 cup low-fat buttermilk
2 large eggs
3 1/2 Tbsp vegetable oil
1 1/2 tsp vanilla extract
butter for griddle, if needed
fresh strawberry and banana slices
8 oz. chocolate chips (use what you prefer, milk chocolate, semi-sweet or bittersweet)
1 cup heavy cream
For the pancakes: preheat an electric griddle to 350 degrees. In a mixing bowl whisk together granulated sugar and cocoa until well combined. Stir in light-brown sugar followed flour, baking soda and salt. Make a well in center of dry mixture and set aside. In a separate mixing bowl whisk together milk, buttermilk, eggs, vegetable oil and vanilla. Pour wet mixture into dry mixture and whisk to blend (don't overmix, batter should still have some lumps).
Butter griddle if necessary, pour batter onto preheated griddle 1/4 cup at a time and slightly spread batter in a circular form outward (so the centers aren't so much thicker than edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute. Then carefully flip to pancake to opposite side and cook until done.
For the chocolate sauce: place chocolate chips in a medium heat proof bowl. Bring heavy cream just to a gentle boil in a small saucepan over medium heat. Pour hot cream over chocolate chips and stir until chocolate has melted. Note that chocolate sauce will thicken as it cools, also if you want a thinner consistency you can add a few more tbsp hot cream. Reheat as needed in a bowl over a pan of simmering water.
Serve pancakes warm topped with chocolate sauce, strawberries and bananas, enjoy!
Recipe courtesy of Classy Cooking.
3. Chocolate Baklava
honey vanilla syrup:
1 cup water
1 cup sugar
4/5 cup of honey
juice of half a lemon, optional
1 vanilla bean pod, optional
1 stick melted butter, cooled
1 package filo pastry, 20 sheets cut to the size of your pan
9 oz dark chocolate chips
9 oz chopped nuts of your choice, pistachio, hazelnuts, walnuts, etc.
1 tbs cinnamon
Combine the syrup ingredients in a medium saucepan and bring to boil. Let the syrup simmer on low heat for about 20 minutes. Discard vanilla pod and allow the syrup to cool before use (can be stored in the fridge).
Preheat oven to 350°F. Combine finely chopped nuts, cinnamon, and chocolate chips. Unroll package of filo dough; cut filo sheets into the size of your pan. Discard scraps. Cover with a damp towel to prevent filo sheets from drying out.
Butter the baking pan, and then, working with one filo sheet at a time, butter and stack 8 sheets of filo.
Spread half of nut mixture evenly over layered filo sheets Brush next filo sheet on both sides with butter, then place on top of nuts. Add 3 more filo sheets, brushing each one with butter, and then top with the remaining nut and chocolate mixture
Brush next filo sheet on both sides with butter, then place on top of nuts. Add 7 more filo sheets, brushing each one with butter
Using a sharp knife, cut baklava into 12 squares. Bake at 350° for 45 minutes, first 20 minutes uncovered, the cover with aluminum foil, to prevent it from browning too much. Immediately pour the cold syrup over the hot baklava and let stand until completely cool, preferably overnight. Enjoy!
Recipe courtesy of La Receta De La Felicidad.
4. S'mores Skillet Dip
1/2 tbsp butter
1 1/2 cups chocolate chips, semi-sweet, milk chocolate, or a combo of both
15 jumbo marshmallows, halved
graham cracker squares
Adjust rack to center position of oven and place 8-inch cast iron skillet on rack. Preheat oven to 450°F with skillet inside. Once oven is preheated, use a pot holder to remove hot skillet from the oven. Place pat of butter in the skillet and use a pot holder to hold the handle and swirl the skillet so that the melted butter coats the bottom and sides. Pour chocolate chips in an even layer into the bottom of the skillet. Taking care not to burn fingers on the sides of the skillet, arrange marshmallow halves over the surface of the chocolate chips, covering the chocolate completely.
Bake for 5 to 7 minutes or until marshmallows are toasted to your preference (watch closely!). Use an oven mitt to remove the skillet from the oven and allow to rest for 5 minutes. Serve immediately with graham cracker squares or sticks...but be careful, because the dip (and the skillet) will be very hot! Enjoy!
Recipe courtesy of Five Heart Home.
5. Peanut Butter Cup Chocolate Bark
1 (12 oz) bag milk or semi-sweet chocolate chips
6-8 Reese's peanut butter cups, chopped
1 cup Reese's pieces candy
1 cup peanuts, crushed into small pieces
2 tbsp creamy peanut butter
Take a 15x10x1" cookie sheet and line with wax paper. Pour chocolate chips into a medium sized bowl and microwave for 45 seconds, stir, then return to the microwave for 30 seconds. Stir until completely melted and smooth (you may need to throw it back into the microwave for another 30 seconds- it really just depends on the strength of your microwave). Pour melted chocolate onto prepared sheet. Using a flat spatula, spread chocolate out on wax paper until it's about 1/4" thick. Sprinkle Reese's peanut butter cups, Reese's pieces, and peanuts evenly over the melted chocolate.
Place peanut butter in a small bowl and microwave for 30 seconds. Remove and stir until runny. Using a spoon, drizzle melted peanut butter over the bark. Place bark in the fridge for 30-45 minutes so that it can set up. When it has hardened, remove from fridge and use a sharp knife to chop into large pieces (or you can use your hands to break it into small pieces). Enjoy!
Recipe courtesy of Six Sisters Stuff.