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Chocolate and Dessert Recipes
Chocolate can be healthy. This is a little known fact, dark chocolate is full of natural antioxidants, and therefore does your body good. Also because dark chocolate is such a strong flavour, you only need take 2 bites to be satisfied.
Everything in moderation is the key to healthy eating and a low fat lifestyle.
Although these recipes are delicious, it would not be healthy to eat them all at once, however tempting, so take some
and put the rest of it in a tin, or share it with family and friends.
Dark Chocolate Cookies
1. Preheat oven to 350°F. Grease cookie sheets.
2. Coarsely chop 16 oz dark chocolate; place in large microwavable bowl. Add 1/4 cup butter. Microwave 1 to 2 minutes,
stirring after 1 minute, or until chocolate is melted. Let cool slightly.
3. Combine 1/2 cup flour, 3/4 tsp ground cinnamon, 1/2 tsp baking powder and a pinch of salt in small bowl; set aside.
4. Beat 1 1/2 cups sugar, 3 eggs and 1 tsp vanilla with electric mixer at medium-high speed about 6 minutes or until
very thick and mixture turns pale color. Reduce speed to low; slowly beat in chocolate mixture until well blended.
Gradually beat in flour mixture until blended. Fold in 12 oz. dark chocolate chips and 1 cup chopped, lightly toasted
pecans.
5. Drop dough by level into 12 blobs, spaced out into 4 inch rounds.
6. Bake 12 minutes or until just firm to the touch and surface begins to crack. Do not overbake. Cool cookies 2 minutes
on cookie sheets. Remove to wire racks to cool completely.
Dark Chocolate Chip Scones
1. Heat oven to 375 F. Lightly grease 2 baking sheets.
2. Stir together 2 cups wholewheat flour, 1 1/4 cups plain flour, 1/2 cup sugar, 1 1/6 tbsp baking powder and a pinch of
salt in large bowl. Stir in 2 cups dark chocolate chips and 1/2 cup chopped nuts, if desired.
3. Stir 2 cups chilled whipping cream into flour mixture, stirring just until ingredients are moistened.
4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Pat dough into 12
small rectangles. Cut each rectangle diagonally, forming a total of 24 triangles.* Transfer triangles to prepared baking
sheets, spacing 2 inches apart. Brush with melted butter.
5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired. 24 scones.
Dark Chocolate Mousse
1. Sprinkle 1 envelope unflavored gelatin over 1/4 cup cold water in a small bowl; let stand 2 minutes to soften. Add 1/3
cup boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
2. Combine 1 cup sugar and 2/3 cup dark cocoa in large bowl; add 2 cups cold whipping cream and 2 tsps vanilla. Beat
on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until
well blended. Spoon into 8 dessert dishes.
3. Refrigerate at least 30 minutes. Garnish as desired. Store covered in refrigerator.
Dark Chocolate Tarts
1. Melt 6 oz. dark chocolate with 1/3 cup milk in small saucepan over very low heat, stirring constantly, until smooth. Add
1 1/3 cups mini marshmallows; stir until smooth. Remove from heat; cool completely.
2. Beat 2/3 cup whipping cream until stiff in small bowl; fold into chocolate mixture. Divide evenly into 8 single serve
biscuit crumb crusts. Cover; refrigerate until firm. Just before serving, beat remaining 1/3 cup whipping cream, 2 tsps
powdered sugar and 1/4 tsp vanilla until stiff; serve on tarts as garnish. Refrigerate leftovers. 8 servings.
and put the rest of it in a tin, or share it with family and friends.
Dark Chocolate Cookies
1. Preheat oven to 350°F. Grease cookie sheets.
2. Coarsely chop 16 oz dark chocolate; place in large microwavable bowl. Add 1/4 cup butter. Microwave 1 to 2 minutes,
stirring after 1 minute, or until chocolate is melted. Let cool slightly.
3. Combine 1/2 cup flour, 3/4 tsp ground cinnamon, 1/2 tsp baking powder and a pinch of salt in small bowl; set aside.
4. Beat 1 1/2 cups sugar, 3 eggs and 1 tsp vanilla with electric mixer at medium-high speed about 6 minutes or until
very thick and mixture turns pale color. Reduce speed to low; slowly beat in chocolate mixture until well blended.
Gradually beat in flour mixture until blended. Fold in 12 oz. dark chocolate chips and 1 cup chopped, lightly toasted
pecans.
5. Drop dough by level into 12 blobs, spaced out into 4 inch rounds.
6. Bake 12 minutes or until just firm to the touch and surface begins to crack. Do not overbake. Cool cookies 2 minutes
on cookie sheets. Remove to wire racks to cool completely.
Dark Chocolate Chip Scones
1. Heat oven to 375 F. Lightly grease 2 baking sheets.
2. Stir together 2 cups wholewheat flour, 1 1/4 cups plain flour, 1/2 cup sugar, 1 1/6 tbsp baking powder and a pinch of
salt in large bowl. Stir in 2 cups dark chocolate chips and 1/2 cup chopped nuts, if desired.
3. Stir 2 cups chilled whipping cream into flour mixture, stirring just until ingredients are moistened.
4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Pat dough into 12
small rectangles. Cut each rectangle diagonally, forming a total of 24 triangles.* Transfer triangles to prepared baking
sheets, spacing 2 inches apart. Brush with melted butter.
5. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired. 24 scones.
Dark Chocolate Mousse
1. Sprinkle 1 envelope unflavored gelatin over 1/4 cup cold water in a small bowl; let stand 2 minutes to soften. Add 1/3
cup boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
2. Combine 1 cup sugar and 2/3 cup dark cocoa in large bowl; add 2 cups cold whipping cream and 2 tsps vanilla. Beat
on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until
well blended. Spoon into 8 dessert dishes.
3. Refrigerate at least 30 minutes. Garnish as desired. Store covered in refrigerator.
Dark Chocolate Tarts
1. Melt 6 oz. dark chocolate with 1/3 cup milk in small saucepan over very low heat, stirring constantly, until smooth. Add
1 1/3 cups mini marshmallows; stir until smooth. Remove from heat; cool completely.
2. Beat 2/3 cup whipping cream until stiff in small bowl; fold into chocolate mixture. Divide evenly into 8 single serve
biscuit crumb crusts. Cover; refrigerate until firm. Just before serving, beat remaining 1/3 cup whipping cream, 2 tsps
powdered sugar and 1/4 tsp vanilla until stiff; serve on tarts as garnish. Refrigerate leftovers. 8 servings.
Chocolate and Dessert Recipes
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