Category Archives: Chocolates

Chocolate Birthday Cupcakes

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My son turns 11 today! I can’t believe how fast time has gone by. My little boy is now a little man! He eats way more than I do and beats me in arm wrestling every single time! Happy Birthday my little man !

Makes about 12

For the cupcakes

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 5 tablespoons coconut oil, melted
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, at room temperature
  1. Preheat oven to 350 °F
  2. Sift together flour, baking powder, baking soda, salt and cocoa powder, set aside
  3. Using an electric mixer with the paddle attachment at medium speed, mix together eggs, sugars, coconut oil and vanilla extract
  4. Mix in half of flour mixture and half of buttermilk
  5. Add the other half, mix until just blended, do not over mix
  6. Pour into slightly greased paper muffin cups, about 1/2 full
  7. Bake in muffin tins for about 18 minutes (toothpick should come out clean when inserted into middle of cupcakes)
  8. Cool completely before frosting

For the frosting

Makes about 2 cups

  • 3/4 unsalted butter, room temperature
  • 2 cups icing sugar,sifted
  • 1 teaspoon pure vanilla extract
  1. Using an electric mixer with paddle attachment, blend sugar and butter until smooth
  2. Add vanilla, mix well

Homemade Chocolate Ice Cream (without an ice cream maker)

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Can’t believe summer is almost over ! So I thought I would treat my kids and myself with some homemade ice cream.  With a few rejected tubs still sitting in my freezer, I finally got the right taste !  Hope you enjoy it as much as we do.

Makes about 1 L

  • 2 cups whipping cream
  • 3/4 cup sweetened condensed milk
  • 3 ounces semi-sweet chocolate
  • 1/4 unsweetened cocoa powder, sifted
  • 1 teaspoon pure vanilla extract
  1. Put a stainless steel or glass mixing bowl in freezer for about 15 minutes
  2. Put chocolate, condensed milk and cocoa powder in a bowl over a pot of simmering water
  3. Stir until chocolate melted and smooth, cool slightly
  4. Whisk cream in cold mixing bowl using an electric mixer at medium speed until frothy, add in vanilla
  5. Increase speed to high and beat until creamy and fluffy, about 3-5 minutes
  6. Gently whisk in 1/2 cup of cream into chocolate mixture, then the remaining in 2 to 3 portions, mix well, texture should look like melted ice cream
  7. Pour into container and freeze until set

Chocolate Meringue Cookies

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I was trying to make 2 batches of macarons today. The first batch didn’t come out as good as I expected.  Feeling a bit frustrated, I decided to change plan. I started making some meringue cookies. They came out nice but not yummy enough. So I drizzled some chocolate on top…..and wow ! What a difference ! Not only are they scrumptious, they are also low in calories and flourless ! What a treat !

Makes about 2 dozens

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 2 ounces semi-sweet chocolate
  1. Preheat oven to 225°F
  2. Using an electric mixer with whisk attachment, whisk egg whites and cream of tartar at medium speed until frothy
  3. Increase speed to high and slowly add in sugar
  4. Whisk until a stiff peak is formed
  5. Pour into piping bag with star or round tip
  6. Pipe onto cookie sheets lined with parchment paper, 2 inches apart
  7. Bake for about 35-40 minutes, cookies should be dry to touch, turn off oven
  8. Leave cookies in oven for about 2 more hours to dry
  9. Remove from oven to cool completely on rack
  10. On stove, melt chocolate in a small pot over a pan of simmering water at medium heat
  11. Drizzle chocolate over cookies with a fork
  12. Let sit until chocolate is dry

Mocha Shake

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I am a fan of coffee and chocolate. This is just perfect for me !

Makes 2 servings

  • 1 cup vanilla ice cream
  • 1/2 cup milk
  • 2 tablespoons instant coffee
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 4 ice cubes
  • 1 teaspoon pure vanilla extract

Blend all ingredients in blender.  Top with whipped cream and chocolate syrup.  Enjoy!

Peanut Butter and Chocolate Chip Cookies

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My daughter loves peanut butter. This is especially for her!

Makes about 30 cookies

  • 200 g creamy peanut butter
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 and 1/4 cup all-purposed flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  1. Preheat oven to 350°F
  2. Sift together flour, baking powder, baking soda and salt
  3. Using an electric mixer with paddle attachment, cream peanut butter, butter and both sugars until blended
  4. Add vanilla and egg
  5. Add flour mixture in 2 to 3 portions and mix well, scraping sides of bowl
  6. Stir in chocolate chips
  7. Place tablespoonful of dough on baking sheets lined with parchment paper, spacing about 2 inches apart
    (You can shape them by gently rolling them into balls)
  8. Bake for about 13 minutes, rotating baking sheets half way through
  9. Cool on baking sheets for about 5 minutes then transfer to rack to cool completely

Chocolate Pudding

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So rich and creamy……I licked my whisk and spatula so clean that they didn’t really need washing  🙂

Makes 4-6 servings

  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon pure vanilla extract
  1. Mix cocoa powder, sugar, cornstarch and salt together in a non-stick pot or pan
  2. Mix in 1/2 cup of milk, place on low to medium heat
  3. Slowly whisk in remaining milk, stirring constantly
  4. Cook until thickened, do not boil
  5. Add in chocolate chips,  stir until melted
  6. Remove from heat, stir in vanilla extract
  7. Pour in ramekins or containers of your choice
  8. Serve warm or cold (chilled in fridge )

No Bake Chocolate Oatmeal Cookies

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These cookies are not the most good-looking ones, but they are surely chewy and tasty!

  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • 2 cups granulated sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • 3 and 1/2 cup quick oats
  1. Melt butter in a non-stick pan over medium heat
  2. Add milk, sugar and cocoa powder, stirring constantly until smooth
  3. Heat until boil for 1 minute
  4. Remove from heat, mix in vanilla extract
  5. Stir in oats
  6. Place tablespoonfuls on baking sheets or trays lined with waxed or parchment paper
  7. Cool in fridge until hardened, about 1 hour, enjoy! 

The cookies are best kept in the fridge.

 

Triple Chocolate Cookies

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I am a chocoholic,  but even if you are not, I am sure you will enjoy this recipe.

Makes about 2 dozens

  • 75 g unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened cocoa powder
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup white chocolate chips
  1. Preheat oven to 350 °F
  2. Sift flour, baking soda, salt and cocoa powder together, set aside
  3. Using an electric mixer fitted with paddle attachment, cream butter and sugar together at medium speed until fluffy
  4. Reduce speed to low, add eggs and vanilla extract
  5. Mix in flour mixture in 2-3 portions until blended, scrape sides and bottom of bowl   
  6. Stir in chocolate chips
  7. Place rounded tablespoons of dough on baking sheets lined with parchment paper, spacing 2 inches apart
  8. Bake for about 13-15 minutes
  9. Let cool on baking sheets for about 5 minutes, then transfer them on wire racks to cool completely

 

Cranberries and Chocolate Chips Butter Cookies

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I like to make these cookies around X’mas time. They are great to share with others during the winter holidays.

Makes about 30

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup icing sugar, plus 2 tablespoons for dusting
  • 1/4 cup self-rising flour
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk
  • 1/2 cup chocolate chips
  • 1/4 cup dried cranberries
  1. Preheat oven to 350°F
  2. Sift together self-rising flour, all-purpose flour and salt, set aside
  3. Using an electric mixer with the paddle attachment, cream butter at medium speed until fluffy
  4. Sift in icing sugar, beat again until fluffy, scraping down sides of bowl
  5. Reduce speed to low, add in flour mixture in 2-3 portions
  6. Add vanilla and milk, mix until dough comes together
  7. Stir in chocolate chips and cranberries
  8. Place large tablespoonfuls of dough, on cookie sheets lined with parchment paper, leaving 2 inches apart
  9. Bake for about 18 minutes, rotating trays half way through, bottoms of cookies should be lightly brown
  10. Let cool on cookie sheets for 5 minutes, then transfer to racks to cool completely
  11. Dust tops with icing sugar

You can gently roll each tablespoon of dough into balls with hands, then press down to shape cookies before baking

Chocolate Chocolate Chip Muffins

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My daughter and I worked together to get the taste right, even my son, who normally doesn’t like sweet things finds them yummy !

Makes about 16 muffins

  • 150 g unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2 eggs, at room temperature
  • 2  and 3/4 cups self-raising flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 cups milk
  • 1 and 1/2 cups chocolate chips
  1. Preheat oven to 400°F
  2. Sift together flour, cocoa powder and baking soda, set aside.
  3. Using an electric mixer, fitted with paddle attachment, cream together butter and sugar until light and fluffy
  4. Add eggs, one at a time, and mix
  5. Add half of the flour mixture, then half of the milk and mix.  Then add the other halves and mix all together, scraping down sides of bowl
  6. Stir in chocolate chips
  7. Pour batter in lightly greased muffin paper cups to about three-quarters full
  8. Bake for about 20 minutes
  9. Let cool in muffin trays for about 2 minutes, then transfer to rack and cool completely

Batter is slightly runny and lumpy.  Check if muffins are done by putting a toothpick in the middle, it should come out clean.