Tag Archives: chocolate recipes

No Bake Chocolate Cheesecake 

Baking is one of my favourite things to do. But when it’s so hot outside, even the most devoted baker needs a break ! So I made these no bake cheesecake jars the other day. They are creamy, chocolaty, yummy and super easy to do ! 

As a food blogger, I am constantly looking for props that I can use without spending too much. Plates, cups, cutlery, baking tools, towels, etc. So, kitchenware stores, thrift stores, dollar stores and garage sales have become my favourite places to hang out. And I get super excited when I can reuse or recycle ! It’s like doing a makeover ! These cute little jars were containers of some petit pot yoghurts that I bought. They are perfect for individual desserts ! My only complain…..they’re too petit ! Cause these cheesecakes are so delicious and one is not enough !  

Makes about 8 servings

  • 12-15 graham crackers (or other cookies of choice)
  • 45 g unsalted butter,melted 
  • 120 g semi-sweet or dark chocolate, plus more for garnish 
  • 200 g cream cheese 
  • 120 g icing sugar, sifted  
  • 5 mL pure vanilla extract 
  • 240 mL cold heavy whipping cream 
  1. Crush graham crackers into crumbs and mix in melted butter 
  2. Spoon into containers, press down gently and refrigerate for later use 
  3. Melt chocolate in a double boiler or the microwave, cool slightly 
  4. Place one small mixing bowl in the freezer for about 20 minutes (for making whipped cream)
  5. In another mixing bowl, using an electric mixer, beat cream cheese, icing sugar and vanilla until smooth
  6. Add in melted chocolate, set aside
  7. In the cold mixing bowl, beat 120 mL of the cream until medium peak 
  8. Gently fold into the chocolate cream cheese until just combined 
  9. Spoon or pipe on top of graham cracker base (refrigerate if not serving right away)
  10. Just before serving, whip remaining cream to garnish, top with chopped chocolate 
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Peanut Butter Chocolate Chip Blondies 

Whether is a PB & J sandwich or a cookie, even a dipping sauce for salad rolls, to me, anything with peanut butter just feels comforting and very satisfying. My daughter loves it too, especially with her banana and apples. I am very thankful that we don’t have any nut allergies in our family so we can enjoy this tasty butter. I was craving for a sweet dessert bar the other day, so I put together this Peanut Butter Chocolate Chip Blondies.  It’s quick, easy and just…..hearty! (I think dessert can be hearty too, not just soup….) I used milk chocolate chips, but you can also use white or butterscotch chips, or M&M’s, Reese…..etc.

Makes about 16 squares

  • 120 g unsalted butter
  • 120 g smooth peanut butter 
  • 80 g demerara or brown sugar 
  • 60 g granulated sugar 
  • 2 eggs
  • 5 mL pure vanilla extract 
  • 250 g all-purpose flour 
  • 3 g baking soda 
  • 2 g salt
  • 100 g chocolate chips 
  1. Preheat oven to 350°F
  2. Sift together flour,baking soda and salt, set aside 
  3. Using an electric mixer with the paddle attachment, cream together butter, peanut butter and sugars until fluffy 
  4. Mix in eggs and vanilla
  5. Add flour mixture in 2 parts, mix until blended 
  6. Stir in chocolate chips
  7. Bake in a square or a rectangular pan lined with parchment paper for 30-35 minutes (my pan is 9 inch x 13 inch)
  8. Cut into squares when cooled

Chocolate Zucchini Cake with Chocolate Ganache Glaze

My daughter said “zucchini is my worst enemy ! ” But with this yummy cake, I have successful converted her enemy into her new friend ! Yes, zucchini is definitely chocolate cake’s best friend. It makes the cake moist and soft. And you can eat your vegetable right inside a dessert !

Makes one 9 inch round cake

For the cake

  • 200 g grated zucchini
  • 2 ounces semi-sweet chocolate, finely chopped
  • 1+3/4 cups cake and pastry flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup demerara or brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract

For the ganache

  • 1 cup whipping or heavy cream
  • 8 ounces semi-sweet chocolate, finely chopped

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  1. Preheat oven to 350ºF
  2. Lightly grease 9 inch spring-form cake pan with oil, then dust with flour
  3. Sift together flour, cocoa powder, baking powder, baking soda and salt, set aside
  4. Add lemon juice into milk, let sit for a few minutes
  5. Using an electric mixer with the paddle attachment, beat oil and sugars at medium speed until blended
  6. Mix in eggs, milk with lemon juice and vanilla
  7. Add flour mixture in 2-3 portions, scraping sides and bottom of mixing bowl
  8. Add grated zucchini, mix until just blended
  9. Stir in 2 ounces of chopped chocolate 
  10. Pour batter into pan and bake for about 30 minutes (toothpick should come out clear when inserted into middle of cake)
  11. Meanwhile, prepare the ganache by heating cream in a non-stick pot over medium heat
  12. Turn heat off when cream just starting to bubble
  13. Pour over chopped chocolate, let sit for 1 minute
  14. Stir until smooth, let cool at room temperature
  15. When cake is ready, cool in pan for about 10 minutes, then completely on rack
  16. Cover cake with chocolate ganache, smooth with a spatula
  17. Let chocolate set, keep in refrigerator

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Tools I used and you may like

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KitchenAid K45SSWH Classic 4.5-Quart Bowl Stand Mixer, White

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Wilton 409-7716 Angled Icing Spatula, 13-Inch, Black

You can get these tools through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

Simple Chocolate Mousse

I just can’t get enough of chocolate, even after Christmas and New Year !  Most mousse recipes contain raw eggs which I don’t feel too comfortable with, especially with kids in the house. This recipe only uses 5 ingredients, it is much easier and doesn’t involve raw eggs.  Hope you enjoy it !

Makes about 4 servings

  • 3 ounces semi-sweet chocolate, plus about 1/2 ounce for toppings, finely chopped 
  • 1 cup heavy or whipping cream
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt
  • 1 tablespoon of granulated sugar to adjust sweetness if desired
  1. Heat cream in a non-stick pot over medium heat
  2. Add chopped chocolate, sugar and salt, stir until smooth and chocolate all melted
  3. Turn heat off, mix in vanilla extract 
  4. Pour mixture through a fine strainer
  5. Let cool, cover and refrigerate overnight
  6. Before serving, whisk mousse using an electric mixer until soft peak is formed 
  7. Spoon or pipe into glasses then top with chopped chocolate

Peppermint Chocolate Cups

These cute chocolate cups are perfect for a party dessert or as Christmas gifts and they are so easy to make.  You can put them in any moulds you want and decorate them.

Makes about 12 mini cups

  • 12 ounces semisweet or dark chocolate
  • 5 drops peppermint oil
  • 6 mini candy canes
  1. Melt chocolate in a bowl over a pot of simmering water at medium heat
  2. When chocolate is melted, remove from hot water, add peppermint oil, stir until smooth
  3. Spoon or pour into silicone moulds
  4. Let cool for about 30 minutes
  5. Crush candy canes and sprinkle on top of chocolate
  6. Cool until completely set, remove from moulds

Peanut Butter and Chocolate Chip Cookies

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

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 )