TRIPLE CHOCOLATE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
- Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350 degrees F (or 325 if convection option is available).
- Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.
TRIPLE CHOCOLATE HOT COCOA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the chocolate chips, chocolate hazelnut spread, cocoa nibs and salt in a blender.
- Heat the almond milk until just about to simmer in a small saucepan. Pour the hot milk over the chocolate in the blender and allow it to sit for 30 seconds. Remove the middle section of the lid to allow steam to escape and hold a folded towel over the top of the lid, then begin blending the hot mixture on low speed, increasing the speed to high once it gets going. (Be careful not to go too high too quickly to prevent splattering.) Blend on high for 30 seconds. Pour into 4 mugs and serve.
CHOCOLATE TRIFLE
For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. -Pam Botine, Goldsboro, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.
Nutrition Facts : Calories 396 calories, Fat 12g fat (8g saturated fat), Cholesterol 1mg cholesterol, Sodium 569mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.
TRIPLE CHOCOLATE TRIFLE RECIPE BY TASTY
Here's what you need: whole milk, cream, granulated sugar, cocoa powder, cornstarch, kosher salt, unsalted butter, vanilla extract, heavy whipping cream, powdered sugar, unsweetened cocoa powder, heavy cream, dark chocolate chip, chocolate pound cake, chocolate sandwich cookie, chocolate caramel candy, fresh raspberry, fresh mint leaf, chocolate spoon, wide-mouth mason jars
Provided by Katie Aubin
Categories Desserts
Yield 2 servings
Number Of Ingredients 20
Steps:
- Make the pudding: In a medium pot, combine the milk, table cream, sugar, cocoa powder, cornstarch, and salt and whisk together until evenly incorporated. Cook over medium-high heat, whisking constantly, until starting to thicken and bubble up, about 5 minutes.
- Remove the pot from the heat and whisk in the butter and vanilla. Strain the pudding through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or overnight.
- Make the whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and cocoa powder. Whip with an electric hand mixer on high speed until stiff peaks form, 3-4 minutes, scraping down the sides of the bowl as needed. Transfer the whipped cream to a piping bag fitted with a large tip and chill in the refrigerator until ready to use.
- Make the chocolate ganache: Add heavy cream to a microwave-safe liquid measuring cup. Microwave for 1 minute, until very hot. Add the chocolate chips and let sit for 2 minutes, then stir until smooth. Transfer to a piping bag fitted with a small tip. Set aside until ready to use.
- Assemble the trifles: Transfer the chocolate pudding to a piping bag fitted with a large tip.
- Add about ½ cup of the pound cake cubes to the bottom of each jar, pressing down to compact. Pipe about ¼ cup of chocolate pudding and ¼ cup of the whipped cream on top. Sprinkle 2-3 tablespoons of crushed chocolate sandwich cookies and 2 tablespoons chocolate caramel candy bars on top. Repeat to make a second layer with the remaining ingredients. Finish with a drizzle of chocolate ganache and garnish with fresh raspberries and a sprig of mint. Serve with chocolate spoons.
- Enjoy!
CLASSIC HOT CHOCOLATE
This is a dark, rich and classic hot cocoa that's perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.
Provided by Melissa Clark
Categories easy, quick, non-alcoholic drinks
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
- Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
- When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
- Serve topped with whipped cream or marshmallows.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 16 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 120 milligrams, Sugar 33 grams
TRIPLE CHOCOLATE COOKIES
You've got all bases covered with white, milk and dark chocolate in these American-style cookies, best enjoyed warm with a cold glass of milk
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 25m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets with baking parchment. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together. Stir in the white and plain chocolate chips or chunks, then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
- Bake in batches for 8-9 mins until pale golden and still soft to touch - they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate.
Nutrition Facts : Calories 167 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TRIPLE-CHOCOLATE HOT CROSS BUNS
Try an alternative take on hot cross buns for Easter. These are made with a chocolate-enriched dough, and are studded with milk and white choc chunks
Provided by Liberty Mendez
Time 1h
Number Of Ingredients 12
Steps:
- Prepare the dough the day before baking. Whisk the eggs and milk together in a jug. Put the flour, cocoa powder, white and milk chocolate chunks, yeast, sugar and a pinch of salt in the bowl of a stand mixer fitted with a dough hook.
- With the motor running on a medium speed, slowly pour the wet ingredients into the dry and mix until everything is incorporated and comes together into a soft dough, about 2-3 mins. Gradually add the butter, and slowly increase the speed, kneading for 8-10 mins until the dough comes away from the side of the bowl and clings to the hook. Scrape the dough off the hook (it will be very sticky at this point), cover and chill overnight.
- Tip the dough onto a lightly floured work surface. Divide into nine equal pieces, about 100g each. Knead each piece slightly and pull the dough in on itself to create a ball. Arrange the dough balls on a baking tray lined with baking parchment, leaving some room between each. Cover and leave to prove in a warm place for 2 hrs, or until almost doubled in size.
- Heat the oven to 200C/180C fan/gas 6. For the topping, combine the flour, sugar and 3 tbsp water, adding the water 1 tbsp at a time until you have a thick paste. Spoon into a piping bag fitted with a small nozzle and pipe crosses onto the buns. Bake for 20 mins until risen. Meanwhile, heat the apricot jam in a small pan over a low heat to loosen, then brush over the warm buns. Leave to cool before serving.
Nutrition Facts : Calories 425 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.1 milligram of sodium
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