Tempting

Chocolate Recipes

A Complete Cookbook of Choco-licious Ideas!




BY
Daniel Humphreys

Copyright 2018 Daniel Humphreys

- Kindle Edition –


 Table of Contents
Introduction

1 – Chocolate & Cream Cheese Lasagna

2 – Chocolate Chip Bacon Cookies

3 – Coffee - Chocolate Brownies

4 – Chocolate Grilled Bananas

5 – Walnut Meringue Double Chocolate Cookies

6 – Chocolate-Vanilla Torte

7 – Chocolate Custard Cake

8 – Rich Chocolate Fondue

9 – Orange Chocolate Tart

10 – Chocolate Strawberry Cream Cookie Sandwich

11 – Chocolate Amaretto Brownies

12 – Mousse Malt Brownies

13 – Banana Chocolate Mini Cupcakes

14 – Chocolate Soufflé
15 – Chocolate Strawberry Bread Pudding

16 – Espresso Chocolate Mousse Shots

17 – Chocolate Fresh Strawberries
18 – Mocha Chocolate Mousse

19 – Berries Chocolate Pavlova

 20 – Chocolate Éclair Cake
21 – Hazelnut Chocolate Cheese Puffs

22 – Chocolate Crescent Rolls

23 – Cocoa Clouds
24 – Chocolate Pecan Caramel Brownie

25 – Death by Dark Chocolate Cake

26 – Chocolate Southern Cobbler

27 – Caramel Chocolate Dream Pie

28 – Chocolate-Mayo Cake
29 – Brazilian Chocolate Truffles

30 – Chocolate Tart

Conclusion

Author's Afterthoughts

About the Author

 Introduction

How can you integrate chocolate in your dessert recipe repertoire at home?
Can you seek out the different varieties of other ingredients you’ll need to make
these dishes?
Are you curious about the various ways in which chocolate can make your
dessert recipes tastier?
Rather than just choosing bittersweet, semisweet, etc., when you look for
chocolate, check for chocolate that is higher in cocoa content. Purchase
chocolate that has 50% or more cacao. This will allow the quality chocolate to
really pop in your desserts. If you’re creating a dish that has many additional
ingredients, you can use cheaper chocolate there.
In this cookbook, you’ll discover how to use chocolate in 30 different dishes.
Read on and try out some of these tasty recipes. You may even find more dishes
that can benefit from the inclusion of that great taste that can’t be replaced -
chocolate.
 1 – Chocolate & Cream Cheese Lasagna

Every layer of this lasagna compliments the rest so well! It makes a 13x9” pan
of deliciousness, so you’ll have lots to share – not that you’ll want to. It’s also a
treat that needs no baking.
Makes 12-18 Servings
Cooking + Prep Time: 1 1/2 hours including 1 hour of freezing time
Ingredients:
1 ½ cups of chocolate chips, mini
3 ¼ cups + 2 tbsp. of milk, cold
2 x 3.9-oz. pkgs. of instant pudding, chocolate
12-oz. tub of whipped topping
 ¼ cup of sugar, granulated
8-oz. pkg. of softened cream cheese
6 tbsp. of melted butter
1 pkg. of Oreo™ cookies
Instructions:
1. Crush the Oreo™ cookies. They should be fine crumbs. Transfer to large sized
bowl.
2. Add 6 tbsp. of butter and stir. Incorporate butter into cookie crumbs. After you
have fully distributed butter, transfer mixture to 13x9” baking dish.
3. Press crumbs into pan. Put pan in fridge while you are working on other
layers.
4. Mix cream cheese using mixer until fluffy and light. Add sugar and 2 tbsp.
milk. Combine well. Add 1 ¼ cups of whipped topping and stir. Spread over
crust.
5. Combine 3 ¼ cups of cold milk with instant chocolate pudding in medium
sized bowl. Whisk for a few minutes. Pudding should begin thickening.
6. Use spatula to spread this mixture over cream cheese layer.
7. Allow dessert to set for five minutes or so. Pudding needs to firm up.
8. Spread the rest of the whipped topping on dessert. Sprinkle with mini
chocolate chips on top.
9. Place in freezer for about an hour. Serve.
 2 – Chocolate Chip Bacon Cookies

Bacon in desserts? Yes, it can work! There is something about the mingling of
bacon and chocolate that Makes this a treat without equal.
Makes 36 Cookies
Cooking + Prep Time: 2 1/2 hours
Ingredients:
8 oz. chopped pieces of dark chocolate – should be 65% cacao or
higher
2 eggs, large
 1 tsp. of vanilla extract, pure
2 tbsp. of bourbon liquor
2 ½ cups of flour, all-purpose
12 oz. of cooked bacon, cubed
½ cup chilled bacon fat, reserved from cooking
¼ cup brown sugar, dark, packed
1/3 cup brown sugar, light, packed
¾ cup sugar, granulated
½ cup softened butter, unsalted
1/8 tsp. baking powder
1 tsp. salt, coarse
1 tsp. baking soda
Instructions:
1. First, preheat your oven to 375F.
2. Combine baking powder, salt, baking soda and flour together in small sized
bowl.
3. Beat vanilla, bourbon, all sugars, bacon fat and butter in large sized mixing
bowl. Combine well.
4. Add eggs gradually. Beat well after you add each one. Beat in flour mixture
gradually.
5. Stir in chocolate bits and cooked pieces of bacon. Drop in rounded
tablespoons on cookie sheets lined with baking paper. Leave three inches or so
between the drops.
6. Bake in oven for 8-12 minutes. Then allow to stand for two minutes.
7. Remove onto wire racks and allow them to completely cool. Serve.
 3 – Coffee - Chocolate Brownies

This dessert uses instant coffee to bring forth its mocha flavor. If you don’t feel
like turning the oven on, it can even be made in less time by using a microwave.
Makes 24 bars
Cooking + Prep Time: 70 minutes
Ingredients:
Chopped espresso beans, chocolate covered
1 cup of sugar, confectioner’s
¼ cup plus 1 to 3 tsp. of strong coffee or coffee liqueur like Kahlua
½ tsp. of salt, kosher
 1 ½ tsp. of baking powder
1 cup of flour, all-purpose
2 tsp. of vanilla
¾ cup of brown sugar, packed
¾ cup of sugar, granulated
4 beaten eggs, large
3 oz. of chopped chocolate, semi-sweet
8 oz. of chopped chocolate, bittersweet
1 cup of butter, softened
Instructions:
1. Line 9x13” baking pan using heavy-duty foil. Allow the foil to extend over
pan edges. Butter foil and set the pan aside.
2. In large pan, heat chocolates and the cup of butter on low heat. Stir constantly
‘til chocolate has melted and is smooth. Set pan aside to slightly cool.
3. Stir vanilla, coffee liqueur, brown sugar, granulated sugar and eggs together in
medium sized bowl. Stir this into the warmed chocolate mixture. Allow to cool
down to about room temperature.
4. Stir salt, flour and baking powder together in small sized bowl. Fold the flour
mixture into the chocolate mixture. Spread this batter in prepared pan.
5. Bake at 350F in oven for 30-40 minutes. The brownies should appear set and
start to crack on the tops.
6. Cool in the pan on wire rack. Cut it into bars.
7. To make the glaze, stir the coffee liqueur into a cup of powdered sugar a little
at a time until you have a consistency that will allow you to pour it.
8. Drizzle over the brownies after they are cool. Garnish using chopped espresso
beans. Serve.
 4 – Chocolate Grilled Bananas

What a great reason to fire up the grill! This recipe has exceptional taste and it’s
easy to make, too. The bananas get softer when heated, and you can even eat
them with a spoon. Make sure you get lots of chocolate in each bite!
Makes 8 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
16 hulled, sliced strawberries, medium sized
1 tsp. of flaky table salt
2 ounces of chopped dark chocolate, 60-90% cacao
 2 tsp. of cinnamon, ground
8 unpeeled bananas, medium
Instructions:
1. Prep grill for med-high heat. Ensure grates are very clean.
2. Leave banana peels on, for now. Slice through each lengthways, but not all the
way through. Sprinkle the cinnamon over cut sides. Divide the chocolate on top.
3. Place the bananas with peel side facing down on the grill. Cover. Cook only
until the chocolate melts. This takes about three to four minutes.
4. Transfer the bananas to individual plates. Sprinkle with just a little salt and
scatter the strawberries on top. Serve while the chocolate is warm.
5 – Walnut Meringue Double Chocolate Cookies

These tasty treats are crisp and light, with a delicious hazelnut chocolate filling
and rather fudgy texture. Use dark chocolate with 70% cacao or more. These are
so addictive, you may want to double the recipe.
Makes 24 Servings
Cooking + Prep Time: 1 hour
Ingredients:
¼ cup of hazelnut chocolate spread
½ cup of chocolate chips, mini sized
1 tsp. of vanilla extract, pure
½ cup of sugar, granulated
3 room-temperature egg whites
 ¼ tsp. of cream of tartar
3 tbsp. of cocoa powder, unsweetened
½ cup of walnuts
1 cup of sugar, powdered
1 pinch of salt
Instructions:
1. Preheat your oven to 275F. Line two cookie sheets with baking paper.
2. Pulse walnuts and powdered sugar in food processor until ground finely. Add
cocoa powder and pulse again, until blended well.
3. Beat salt, cream of tartar and egg whites in electric mixer set on medium
speed. Beat in granulated sugar in increments of 2 tbsp. each, at high speed, until
whites have glossy, stiff peaks.
4. Beat in vanilla and use a rubber spatula to fold in the chocolate chips and
walnut mixture. Batter should become slightly deflated during this process.
5. Transfer batter to pastry bag with ½” plain tip. Pipe mounds of about 1 ½
inches each on baking sheets.
6. Bake and rotate sheets at 15 minutes. Cook for about ½ hour. Slide baking
paper onto cooling racks for about 10 minutes. Peel cookies from baking paper.
Transfer onto wire rack to finish cooling.
7. Spread ½ tsp. of hazelnut chocolate spread on flat sides of ½ cooled cookies.
Top with other halves. Press gently together, forming sandwich cookies. Serve.
 6 – Chocolate-Vanilla Torte

This dark chocolate, smooth dessert is drizzled with vanilla flavor and filled with
ganache. It’s a fantasy for people who love chocolate. It’s impressive, easy to
make and decadent.
Makes 20 Servings
Cooking + Prep Time: 5 hours 20 minutes including 4 hours chilling time
Ingredients:
12 oz. + 16 oz. of cut up semisweet chocolate
2 cups of whipping cream
4 tsp. of pure vanilla
9 medium eggs
½ tsp. of salt, kosher
1 cup of sugar, granulated
1 lb. of butter, softened
Optional: 1 oz. melted white chocolate, milk chocolate or semisweet
chocolate for curls of topping
Instructions:
1. To create the torte, grease the sides and bottom of 10” springform pan and set
it aside.
2. Combine salt, 1 cup whipping cream, sugar, butter and 17 oz. of chocolate in
large pan.
3. Cook while stirring frequently on med-low until butter and chocolate melt.
Remove from stovetop burner.
4. Whisk vanilla and eggs together in large sized bowl. Stir ½ of the chocolate
mixture into the egg mixture slowly. Return the egg mixture to the remainder of
the chocolate mixture and stir until they are combined well.
5. Pour the batter into your prepared pan. Place on baking sheet lined with foil.
Bake for 45-50 minutes in 350F oven.
6. Remove cake from oven. Cool well on wire rack.
7. Chill in your fridge for four hours or so.
8. To create ganache, heat 1 cup of whipping cream JUST to boiling in a small
sized sauce pan. Place 12 oz. of chocolate in medium sized bowl. Add the heated
whipping cream.
9. Stir ‘til chocolate melts and becomes smooth. Cool it down to room
temperature.
10. Set the torte on a serving plate. Loosen cake and remove the side of the pan.
Spread the ganache on top of the torte. Allow some to drizzle down the sides.
Cover. Chill in your fridge for a few minutes.
11. Allow torte to sit at room temperature for ½ hour and slice. Serve.
 7 – Chocolate Custard Cake

The texture of this magic cake is silky, soft, and melts in your mouth. It’s so easy
to make, although the wait for it to cool can seem like a long time.
Makes 8-inch square cake
Cooking + Prep Time: 1 1/2 hours
Ingredients:
1 tsp. of vanilla extract, pure
2 tbsp. of lukewarm strong coffee or espresso
1 ¾ cups + extra powdered sugar to dust finished cake
4 drops of vinegar, white
4 separated eggs, large
½ cup of cocoa powder
1 cup of flour, all-purpose
2 ½ cups of milk, low-fat
 ½ cup of butter, unsalted
To garnish: fresh berries
Instructions:
1. Preheat oven to 325F. Grease or butter 8x8-inch baking dish lightly.
2. Melt butter. Set it aside to cool a bit. Warm milk up to lukewarm. Set it aside,
too.
3. Whisk cocoa powder and flour in separate bowl for about 20 seconds and set
it aside.
4. Whip vinegar and egg whites, forming stiff peaks and set the mixture aside.
5. Beat sugar and egg yolks ‘til light. Then beat in the vanilla extract, melted
butter and espresso/coffee for a couple minutes, until all ingredients are mixed
evenly.
6. Mix cocoa and flour into batter until combined well. Whisk milk in gently
until all ingredients are mixed well. Gently fold in egg whites gradually.
7. Pour batter in prepared pan. Bake for 50 minutes to an hour. Cake should be
jiggly but not runny.
8. Allow the cake to cool completely. Dust with powdered sugar and garnish
using berries, as desired. Serve.
 8 – Rich Chocolate Fondue

It’s hard to go wrong with chocolate in a fondue recipe, isn’t it? There are so
many variations, but sometimes just plain chocolate works best.
Makes 1 1/2 cups of fondue sauce
Cooking + Prep Time: 40 minutes
Ingredients:
 1 tbsp. of cabernet sauvignon
2 tbsp. of sugar, granulated
1 tbsp. of butter, softened
8 oz. of chopped chocolate, bittersweet
1 cup of cream, heavy
For dipping: biscotti bits, cleaned strawberries and cubes of pound
cake
Instructions:
1. Mix butter, chocolate, heavy cream and sugar in micro-wave safe bowl.
Microwave for a couple minutes.
2. Remove mixture from microwave. Whisk quickly. Add wine. Whisk once
more.
3. Transfer to fondue pot. Turn up flame to keep melted.
4. Serve with biscotti bits, pound cake cubes and strawberries to dip in
chocolate.
 9 – Orange Chocolate Tart

Chocolate, liqueur and orange marmalade create a wonderfully rich citrus

feeling in this tart. It’s sometimes hard to achieve a balance in desserts. To make
this a bit lighter, part of the whipping cream can be replaced with fruit juice or
puree.
Makes 10-12 Servings
Cooking + Prep Time: 3 hours 45 minutes including 3 hours cooling time
Ingredients:
1 oz. of chocolate, white
1/3 cup of orange marmalade
2 tbsp. of orange liqueur, optional
6 oz. of chopped semisweet chocolate
¾ cup of whipping cream
For almond crust
¼ cup each of melted butter, flour and brown sugar
1 ½ cups of blanched almonds, toasted
Instructions:
1. To create the crust, combine the brown sugar and almonds. Blend in food
processor a little at a time, ‘til nuts are ground finely.
2. Transfer to a bowl. Add flour and stir. Add the butter and stir again, until
ingredients are combined well.
3. Press crust mixture into bottom and up the sides of 9” tart pan that has a
removable bottom.
4. Bake for 15-20 minutes in 325F oven. Cool on wire rack.
5. To create the filling, heat whipping cream to a simmer in small sized pan.
Remove it from the stove top burner. Whisk in the semisweet chocolate until it is
smooth. Add orange liqueur, if using.
6. Cool the mixture until the filling starts to thicken. It should still be pourable.
7. Spread the marmalade on bottom of crust. Pour chocolate filling on top. Cover
and chill for 15-20 minutes. Filling should not be quite set yet.
8. Shave white chocolate with veggie peeler. Sprinkle over tart. Cover. Chill for
a couple hours, to firm up the filling. Serve.
 10 – Chocolate Strawberry Cream Cookie
Sandwich

You can so easily re-invent conventional ice cream sandwiches by using

strawberry and more chocolate. This recipe offers a fudgy, dense chocolate wafer
and a fruit-tastic filling.
Makes 1 Serving
Cooking + Prep Time: 10 minutes
Ingredients:
2 square graham crackers, chocolate
Medium hulled and sliced strawberries
2 tbsp. of whipped topping, light
Instructions:
1. Spoon the whipped topping onto a square of graham cracker. Top with sliced
berries and the other cracker. Serve.
 11 – Chocolate Amaretto Brownies

This is an adult brownie, and it’s luxurious enough to make you feel just a little
pampered. Amaretto’s warmth and a hint of almond blend with a lightness of
texture and a deep chocolate flavor that can’t be beat.
Makes 12 Servings
Cooking + Prep Time: 1 hour 10 minutes
Ingredients:
1 ½ cups of walnuts
2 tbsp. of amaretto liqueur
2 cups of sugar, granulated
 4 eggs, large
1 tsp. of baking powder
1 ¼ cups of flour, all-purpose
8 oz. of chocolate chips, bittersweet
2 sticks of butter, softened, + extra for the pan
1 pinch of salt
To garnish: powdered sugar
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line 9x9” baking pan using parchment paper. Allow paper to hang over edges.
Use butter to grease the paper, so your brownies won’t stick.
3. Melt chocolate butter over double-boiler. Gently stir until it is shiny and
smooth. Remove from heat. Cool down a bit.
4. Sift salt, flour baking powder together in medium bowl. Set it aside.
5. Whisk amaretto, eggs and sugar together in a separate bowl. Add chocolate
mixture and continue whisking until the mixture is combined well.
6. Add flour mixture and walnuts. Incorporate them with wooden spoon.
7. Transfer the batter to your baking pan. Bake 40-45 minutes.
8. Invert on cutting board. Remove parchment paper. Cut into squares. Use
powdered sugar to garnish. Serve.
 12 – Mousse Malt Brownies

In this recipe, I stirred malted milk powder in the fluffy top layer and the base of
the brownies. You can opt for homemade brownies if you have the time, but
using a box mix still Makes a killer good dessert.
Makes 20 Servings
Cooking + Prep Time: Varies, depending on brownie mix time includes 3 hours
of chilling time
Ingredients:
1 cup of malted milk balls, chopped coarsely
1 tsp. of vanilla
½ cup + ¼ cup of malted milk powder, chocolate
2 cups of whipping cream
2 tbsp. of water, filtered
1 x 18-191/2 oz. pkg. of brownie mix, milk chocolate
 2 tsp. of gelatin, unflavored
Optional: syrup, chocolate
Instructions:
1. Prepare the brownies using directions on package. Add ¼ cup of malted
milk/chocolate powder.
2. Bake in 9x13” pan. Cool in pan when done.
3. To create the topping, sprinkle the gelatin over the water in a small pan. Allow
to sit for about five minutes. Stir while cooking on low heat ‘til the gelatin has
dissolved. Remove pan from heat. Cool a bit.
4. With electric mixer, beat vanilla, whipping cream and ½ cup of malted milk
powder in large sized bowl. Mix until it forms soft peaks. Add gelatin mixture
slowly. Beat until the mixture forms stiff peaks.
5. Spread the topping on the cooled brownies. Cover and chill for three hours or
more.
6. Before you serve, sprinkle with malted milk balls. Cut in squares to serve.
 13 – Banana Chocolate Mini Cupcakes

These cupcakes give you a tasty double dose of rich chocolate. They’re moist,
tender and so very sweet. They go very well with the silky texture of the yummy
chocolate frosting.
Makes 24 Servings
Cooking + Prep Time: 1 1/2 hours
Ingredients:
3 tbsp. of peanut butter, creamy
1 cup of whipped topping, light, thawed
4 sprays of non-stick spray
 10 tbsp. of chocolate chips, mini
1 tsp. of vanilla extract, pure
1 egg, large
1/3 cup of granulated sugar
¼ cup of Greek yogurt, low-fat, plain
3 ripe bananas, mashed
¼ tsp. of salt, table
1 tsp. of baking soda
1 tsp. of baking powder
1/3 cup of cocoa powder, unsweetened
¾ cup of flour, all-purpose
Instructions:
1. Preheat the oven to 350F.
2. Whisk salt, baking soda, baking powder, cocoa powder and flour together.
3. Combine vanilla extract, egg, sugar, yogurt and bananas together.
4. Fold the dry mixture in wet mixture. Stir chocolate chips in gently.
5. Coat 24-cup mini muffin pan with the cooking spray. Fill each cup with 1
tbsp. of batter, heaping. Bake for 10-15 minutes, until toothpick in center of one
muffin comes back clean.
6. Remove from oven. Allow to cool down for 45 minutes or so.
7. For frosting, beat peanut butter and whipped topping together by hand, ‘til the
mixture is fluffy and light.
8. Frost cupcakes. Chill until you want to serve. Serve.
 14 – Chocolate Soufflé

This delectable chocolate soufflé has a springy, light exterior and a wonderful
molten center. That means chocolate taste from the outside in.
Makes 6 Servings
Cooking + Prep Time: 1 1/2 hours
Ingredients:
¼ tsp. of cream of tartar
3 lightly beaten egg yolks, large
4 egg whites, large
 1 tsp. of vanilla extract, pure
8 oz. of chopped chocolate, semisweet
¼ cup of granulated sugar
For baking dish:
Extra granulated sugar
Butter, softened
Instructions:
1. Preheat the oven to 350F. Butter 1 1/2-qt. baking dish lightly. Coat with
granulated sugar and tap out the excess. Set the dish on baking sheet with rim.
2. Set large heatproof bowl over pot of gently boiling water. In this bowl,
combine ¼ cup of water, vanilla and chocolate.
3. Stir ‘til the chocolate melts and mixture becomes smooth. Remove from the
heat. Allow to cool.
4. Stir the egg yolks into cooled-off chocolate mixture until they have combined
well. Set mixture aside. This is your soufflé base.
5. Use electric mixer on med-high speed to beat cream of tartar and egg whites
in large sized bowl. Soft peaks should form. Add sugar gradually. Beat until
glossy, stiff peaks have formed.
6. Fold the egg-white mixture gradually into the soufflé base. Cut through center.
Lift up some of the base from the bottom of the bowl. Turn the bowl and
continue steadily cutting down and lifting base mixture until all ingredients are
barely combined.
7. Transfer the mixture to a dish. Smooth the top. Bake until set and puffed,
which will take a half hour to 40 minutes. Don’t open the oven in first 25
minutes’ baking time. Serve promptly.
 15 – Chocolate Strawberry Bread Pudding

The slow-cooker Makes this dessert recipe quite easy. The deep chocolate flavor
comes through, from cocoa powder and chocolate chips. The strawberry sauce is
so easy, too.
Makes 8 Servings
Cooking + Prep Time: 3 hours 15 minutes including 2 hours slow cooker time
Ingredients:
 1/3 cup of strawberry preserves
1 x 16-oz. container of thawed strawberries, sliced, in syrup
6 cups of 3/4” cubed Italian bread, dry
4 lightly beaten eggs
1 tbsp. of vanilla
2/3 cup of cocoa powder, unsweetened
1 cup of pieces of semisweet chocolate
¼ cup of butter, softened
1 cup of sugar, granulated
3 cups of milk, whole
Nonstick spray
Instructions:
1. Coat inside of 4-qt. slow cooker lightly with non-stick spray. Set the cooker
aside.
2. Heat butter, milk and sugar in sauce pan on med. heat until hot but not boiling.
Stir occasionally so that sugar dissolves. Remove the pan from heat.
3. Add cocoa powder and chocolate pieces without stirring. Allow to sit for
about five minutes.
4. Add the vanilla. Whisk the mixture until it is smooth. Cool for 10 minutes or
so.
5. Whisk chocolate mixture and eggs in large sized bowl. Stir in bread cubes
gently. Transfer the bread mixture to slow cooker.
6. Cover. Cook on low heat for 2 1/2 hours, ‘til mixture puffs and appears set
when you shake it gently. Turn cooker off. If it is possible, remove the crockery
liner from the slow cooker. Place on a wire rack. Uncover and cool for ½ hour.
The pudding will be falling slightly as it is cooling.
7. To create strawberry sauce, puree strawberry preserves and strawberries in
syrup in food processor until they are smooth. Cover and refrigerate until you’re
ready to serve.
8. To serve, spoon warmed pudding into dishes and top with strawberry sauce.
 16 – Espresso Chocolate Mousse Shots

This traditional mousse is amped up by the use of espresso powder. It looks so

cute in espresso cups and Makes an impressive little dessert.
Makes 16 Servings
Cooking + Prep Time: 50 minutes
Ingredients:
16 lightly broken chocolate wafers
1 ½ cups of whipped topping, fat free
1 tbsp. of filtered water, hot
 1 1/2 cups of skim milk, fat free
1 pkg. of instant chocolate pie filling pudding mix, sugar free, fat free
2 tsp. of espresso, instant
Instructions:
1. Combine water and espresso in small sized bowl. Allow to cool.
2. Whisk skim milk and pudding mix together in separate bowl until combined
well. Whisk in the espresso mixture. Fold in the ½ cup of fat free whipped
topping.
3. Line 16 shot glasses up. Spoon 1 tbsp. of pudding in each one. Top each with
1 ½ tsp. of cookie pieces, 1 ½ tbsp. of pudding and 1 additional tsp. of cookie
pieces.
4. Garnish shot glasses with 1 tbsp. of whipped topping. Serve.
 17 – Chocolate Fresh Strawberries

This recipe for chocolate covered cherries may be the easiest you’ll find. You
can drizzle some white chocolate over the dipped berries, too. They work so well
for weddings and parties.
Makes 24 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
1 lb. of strawberries, fresh, with leaves
2 tbsp. of shortening
16 oz. of chips, milk chocolate
Instructions:
1. Melt shortening and chocolate in double boiler. Stir occasionally until the
mixture is smooth. Hold berries with toothpicks and dip them into chocolate.
2. Turn the berries upside down. Insert toothpicks in Styrofoam and allow
chocolate to cool. Serve when cool.
 18 – Mocha Chocolate Mousse

This is a wonderfully velvet cloud of coffee and rich chocolate. Every single bite
will melt in your mouth. It satisfies your cravings for chocolate. It looks and
tastes like a gourmet creation, but it’s easy to prepare.
Makes 6 Servings
Cooking + Prep Time: 4 hours 45 minutes including 4 hours chilling time
Ingredients:
¼ cup of sugar, granulated
 4 egg yolks, large
2 tbsp. of water, filtered
1 tbsp. of espresso coffee powder, instant
4 oz. of chopped chocolate, dark
1 cup of whipping cream
Optional: cocoa powder, unsweetened, and whipped cream
Instructions:
1. Bring 1/3 cup of whipping cream to barely boiling in small pan on med-high.
Remove the pan from heat.
2. Add the chopped chocolate without stirring. Allow to sit for five minutes. Stir
‘til smooth. Allow to stand until thickened slightly.
3. Dissolve coffee powder in filtered water in small sized bowl and set it aside.
4. Beat sugar and egg yolks using wire whisk in small sized metal bowl. Place
atop slowly boiling water.
5. Cook while rapidly stirring for 10-12 minutes, until egg mixture has begun
thickening. Remove from stove top.
6. Combine warm egg mixture and coffee mixture with a whisk. Beat the
combined mixture with electric mixer set to medium speed for five minutes or
so. Mixture should be cool when you’re done. Set the mixture aside.
7. Wash beaters from mixer. Beat the remaining 2/3 cup of whipping cream on
med. speed in chilled bowl until it forms stiff peaks. Fold whipped cream gently
into the egg mixture. Fold egg and whipped cream mixture gently into chocolate
mixture.
8. Divide the mixture evenly into six chilled small glasses or espresso cups.
Cover. Chill for four hours or more.
9. Garnish with sweetened whipped cream and dust with cocoa powder. Serve.
 19 – Berries Chocolate Pavlova

You will want to give yourself a moment after you make this recipe, to take in
the beauty of the meringue creation. It’s great for holiday dinners, elegant events
or office parties.
Makes 12 Servings
Cooking + Prep Time: 4 hours 5 minutes including meringue time
Ingredients:
1 ounce of chocolate, bittersweet
½ lb. of hulled, sliced strawberries
½ tsp. of vanilla extract, pure
1 tbsp. of milk, low-fat
1 ½ tbsp. of granulated sugar
 4 ounces of softened cream cheese, low fat
½ cup of mascarpone
¼ cup of sifted cocoa powder, unsweetened
1 cup of superfine sugar
1/8 tsp. of salt, table
¼ tsp. of cream of tartar
4 room temperature egg whites, large
Instructions:
1. Preheat the oven to 250F. Line a large cookie sheet with baking paper.
2. For meringue, beat the salt, egg whites and cream of tartar using electric
mixer set on medium speed. Soft peaks should form. Add in the superfine sugar
gradually and beat until you see the formation of glossy, stiff peaks.
3. Sift the cocoa over beaten egg whites gradually. Fold ingredients together
without deflating the meringue. Spoon the meringue on cookie sheet. Spread,
forming a nine-inch nest with an edge of 1 inch.
4. Bake the meringue for 1 1/2 hours. Turn the oven off. Allow meringue to cool
for two hours in the oven. Then remove and slide meringue and baking paper on
a wire rack. Allow to finish cooling.
5. To create the filling, beat the vanilla, granulated sugar, milk, cream cheese and
mascarpone together with electric mixer set on medium in large sized bowl until
the mixture is smooth.
6. Transfer the meringue to a serving plate. Spoon the mascarpone mixture into
the center of the meringue. Top with the strawberries.
7. Use a veggie peeler to shave some chocolate over the berries. Cut into
wedges, then serve promptly.
 20 – Chocolate Éclair Cake

This dessert looks like it takes a long time to prepare, but it’s actually simple. It
uses pudding and graham crackers for easy assembly. You don’t even need any
power mixers or an oven.
Makes 6-7 Servings
Cooking + Prep Time: 4 ½ hours including 4 hours of chill time
Ingredients:
½ x 16-oz. pkg. of chocolate frosting, prepared
½ x 16-oz. pkg. of graham cracker squares
1 ½ cups of milk, whole
½ x 8-oz. container of thawed whipped topping
1 x 3.5-oz. pkg. of vanilla pudding mix, instant
Instructions:
1. Blend milk, pudding mix and whipped topping thoroughly in medium sized
bowl.
2. Arrange one layer of graham cracker squares in bottom of 9x13” baking pan.
3. Spread ½ of pudding mixture evenly on crackers. Top with another cracker
layer and the rest of the pudding mixture. Top once more with graham crackers.
4. Spread frosting over entire cake, to pan edges. Cover. Chill for four hours or
more. Serve.
 21 – Hazelnut Chocolate Cheese Puffs

For people who love chocolate, this pie hits the spot. It’s perfect for Valentine’s
day, or any other holiday – or to make a routine weekday night feel special.
Share it with friends!
Makes 12 Servings
Cooking + Prep Time: 90 minutes
Ingredients:
1 x 8-oz. carton of thawed whipped dessert topping
2/3 cup of hazelnut-chocolate spread
1 x 8-oz. pkg. of softened cream cheese
4 eggs, large
1 cup of flour, all-purpose
 ¼ tsp. of salt, kosher
½ cup of butter, sliced in 8 pieces
1 cup of water, filtered
Instructions:
1. Preheat the oven to 400F. Line cookie sheet with baking paper and set aside.
2. To make pastry: Combine salt, water and butter in medium pan. Bring to a
boil. Add flour immediately and vigorously stir. Stir while cooking until the
mixture has formed a ball and then remove it from heat. Cool for about 10
minutes.
3. Add the eggs and beat well after adding each.
4. Drop 12 heaping tbsp. of dough on baking sheet prepared in step 1. Bake for
½ hour to 40 minutes. Prick the puffs and allow for escape of steam. Transfer to
wire rack and allow to cool.
5. To make filling: Combine 1/3 cup of hazelnut-chocolate spread with cream
cheese in medium sized bowl. Use electric mixer set on med. speed to beat until
combined well. Fold in whipped topping and combine again. Cover. Chill until
you’re ready to serve.
6. Before you serve, cut the tops from the puffs. Remove the soft dough inside.
Spoon 1/3 cup of the filling into bottom halves of puffs. Replace the top halves.
7. Place remaining 1/3 cup of hazelnut-chocolate spread in a small sized
microwave safe bowl. Microwave for 30-45 seconds. Stir once. Use a spoon to
drizzle the spread over the puffs. Serve promptly.
 22 – Chocolate Crescent Rolls

This recipe is made simple by the use of crescent rolls. You can allow it to bake
while you eat dinner, and then serve it warm, as a fitting end to a great meal.
Makes 8 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
½ cup of chocolate chips, mini sized
1 x 8-ounce can of crescent rolls, refrigerated
Optional: Confectioner’s sugar
Instructions:
1. Heat the oven to 350F. Separate the dough into eight triangles.
2. Place tbsp. of chocolate chips on the wide end of the triangles. Start at the
shortest sides and roll up the triangles. Place them on a cookie sheet, no greasing
needed.
3. Bake for 15-20 minutes at 350F. Sprinkle with the powdered sugar if you like.
Serve.
 23 – Cocoa Clouds

This dessert is chewy, light and airy, with each bite containing chocolate chips.
They are made with chocolate, egg whites and sugar, so they are light, and melt
in your mouth.
Makes 2-3 Servings
Cooking + Prep Time: 1 hour
Ingredients:
1 cup of chocolate chips
 2 tbsp. of cocoa powder, unsweetened
1 tsp. of vanilla extract, pure
½ cup of sugar, granulated
1/8 tsp. of cream of tartar
½ cup of egg whites
Instructions:
1. Heat the oven to 350F. Cover a cookie sheet with a silicone pad to prevent
sticking.
2. Beat cream of tartar and egg whites together with electric mixer on high speed
in a large sized bowl until it forms soft peaks.
3. Add sugar gradually and then add vanilla. Beat well after every addition, until
mixture is glossy, sugar has dissolved and it forms stiff peaks.
4. Sift the cocoa onto the egg white mixture and fold gently until it has combined
well.
5. Fold in the chocolate chips. Crop the mixture in rounded tbsp. on cookie
sheet.
6. Bake 30-40 minutes until just dry. Cool a bit and remove from the cookie
sheet. Finish the cooling on wire rack. Serve.
 24 – Chocolate Pecan Caramel Brownie

Pouring caramel in the base of your pan will make it meld with the brownie
ingredients. This creates a dessert that is so gooey and rich that you’ll need a
spoon.
Makes 10-12 Servings
Cooking + Prep Time: 1 1/2 hours
Ingredients:
6 oz. of chopped chocolate, dark
½ cup + ¼ cup of whipping cream
4 lightly beaten eggs, large
 6 tbsp. of melted butter
1 1/3 cups + ½ cup of brown sugar, packed
¼ cup of butter, softened
1 cup of pecans, chopped coarsely
½ tsp. of salt, kosher
¾ tsp. of baking soda
2 tsp. of coffee crystals, instant
½ cup of cocoa powder, unsweetened
1 cup of flour, all-purpose
Optional: vanilla ice cream or coffee
Instructions:
1. Combine 1 1/3 cups of brown sugar with salt, baking soda, coffee crystals,
cocoa powder and flour in medium sized bowl. Set bowl aside.
2. Heat heavy skillet on med-high. Add the pecans. Stir while cooking for
several minutes. They should be toasted lightly.
3. Add ¼ cup of butter to the skillet. Stir until melted. Add ½ cup brown sugar.
Stir while cooking until the mixture is bubbling and brown sugar has started
melting.
4. Remove the skillet from stove burner. Add ½ cup of cream. Return skillet to
heat. Stir and cook until mixture is combined and the sugar has melted. Set
skillet aside.
5. Add ¼ cup of cream, 6 tbsp. of melted butter and eggs to the cocoa mixture.
Stir well until the mixture is combined well.
6. Fold in the chopped chocolate. Spoon the batter over the nut mixture in the
skillet.
7. Bake for ½ hour or so in 325F oven until it sets. Remove pan from the oven.
Cool a bit on wire rack. Serve warm and add ice cream, if you prefer.
 25 – Death by Dark Chocolate Cake

Can you have too much chocolate in a cake? No! This is a decadent and rich
cake, one that I’ve heard called chocolate overload. A fudge-like, dense cake
with chocolate buttercream is decorated with many chocolate goodies to create
this dessert.
Makes 12 Servings
Cooking + Prep Time: 50 minutes
Ingredients:
For cake
1 cup of chocolate chips, semisweet, melted
1 x 14-ounce can of condensed milk, sweetened
1 box of chocolate cake mix and ingredients that directions call for
For greasing: butter, softened
For pan: flour
For garnishing: chocolate shavings
For frosting
¼ cup of cream, heavy, + extra if needed
2 tsp. of vanilla extract, pure
¾ cup of cocoa powder
2 ½ cups of sugar, confectioner’s
1 cup of softened butter
1 pinch of salt, kosher
Instructions:
1. Preheat the oven to 350F. Butter, then flour 13x9-inch pan.
2. Prepare the chocolate cake according to the directions on package.
3. Poke the cake in all areas with bottom of wooden spoon. In small sized bowl,
mix melted chocolate with sweetened condensed milk. Pour mixture into holes.
4. For frosting, use a hand mixer to beat the salt, vanilla, cocoa powder,
confectioner’s sugar and butter together in a large sized bowl. Beat in the heavy
cream. Use as much as you need to create a consistency that can still hold peaks
while being creamy.
5. Spread the frosting over cake with spatula. Sprinkle with the chocolate
shavings. Serve.
 26 – Chocolate Southern Cobbler

What a classic, popular Southern recipe! The topping tastes like brownies and
the bottom is made with fudge sauce. It’s somewhat like lava cakes, but lots
easier to prepare. It’s great for potlucks and family dinners.
Makes 12 Servings
Cooking + Prep Time: 45 minutes
Ingredients:
2 tsp. of vanilla extract, pure
1 cup of milk, whole
2 cups of flour, self-rising
3 tbsp. of cocoa powder, unsweetened
1 ½ cups of sugar, granulated
½ cup of butter, softened
For cobbler topping
3 cups of water, boiling
½ cup of cocoa powder, unsweetened
2 cups of sugar, granulated
To serve: vanilla ice cream
Instructions:
1. Preheat your oven to 350F.
2. Place butter in 13x9-inch baking dish. Put in oven to melt. Remove from oven
and set the dish aside.
3. Mix vanilla extract, milk, flour, cocoa powder and sugar together. Spoon into
the baking dish. DON’T STIR.
4. In separate bowl, mix ½ cup of cocoa powder and 2 cups of sugar. Sprinkle on
the top of batter. Pour boiling water on topping and again, DON’T STIR.
5. Bake cake for 35-40 minutes until top sets. Bottom will be loose and that’s
fine. Cool for about 15-20 minutes. Top with ice cream, if you like, and serve.
 27 – Caramel Chocolate Dream Pie

This luscious, decadent dessert features a crust made from chocolate crumbs and
pecan-caramel filling. This is all crowned with rich, melted chocolate.
Makes 12 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
2 x ¼ cup of whipping cream
¾ cup of chocolate pieces, semisweet
2 cups of pecans, chopped
 ½ cup of ice cream topping, caramel
30 vanilla caramel candies
38 chocolate wafers, ground into crumbs
1/3 cup of melted butter
Instructions:
1. Stir melted butter and chocolate wafer crumbs together in medium sized bowl.
Press into bottom of 9” springform pan.
2. Bake for 10 minutes in 350F oven. Cool a bit on wire rack.
3. In heavy pan, melt the caramels in ice cream topping on low heat. Stir
frequently.
4. Add first ¼ cup of whipping cream and stir. Remove pan from heat and stir in
the nuts. Spread this mixture over the crust. Cool and cover. Chill for an hour or
longer.
5. For the topping, melt the chocolate in a heavy pan. Remove it from heat and
stir in the remaining whipping cream. Then spread or drizzle over the pecan-
caramel mixture. Cover. Chill for an hour or longer. Serve.
 28 – Chocolate-Mayo Cake

Mayonnaise in a CAKE? Hey, don’t knock it until you try it. The
mayo Makes this cake ultra-moist and gives you a taste that counters the sugar
rush.
Makes 12-14 Servings
Cooking + Prep Time: 2 hours
Ingredients:
1 1/3 cups water, hot
1 cup mayonnaise
2 tsp. vanilla extract, pure
1 2/3 cups light brown sugar, packed firmly
3 eggs, large
Shortening
 ¼ tsp. baking powder
¼ tsp. salt, kosher
1 tsp. cinnamon, ground
1 tsp. baking soda
2/3 cup cocoa, unsweetened
2 cups flour, all-purpose
Frosting – chocolate and cream cheese flavor
Instructions:
1. Preheat the oven to 350F. Whisk flour, baking powder, salt, cinnamon, baking
soda and cocoa together in medium sized bowl. Use shortening to grease a 9x13”
pan. Flour it as well.
2. Beat the vanilla, eggs and sugar at med. speed of electric mixer for three
minutes or so. Mixture should become light brown and form ribbons when you
lift the beaters.
3. Add the mayonnaise. Beat at a low speed until all is combined.
4. Add the flour mixture to the egg mixture along with hot water. Beat at a low
speed and combine well.
5. Pour the batter into your prepared pan. Bake for a half hour to 35 minutes in
350F oven. Cool well on wire rack. Spread frosting on cake and serve.
 29 – Brazilian Chocolate Truffles

These gooey treats are a lot easier to make than you would think. They are
wonderful for holiday gatherings, or parties any time of year. They are delicious
and beautiful, and you can roll them in any topping you prefer.
Makes 12 Servings
Cooking + Prep Time: 2 1/2 hours including 2 hours of refrigeration time
Ingredients:
1/3 cup of cocoa powder
2 tbsp. of butter, + extra to grease pan
1 can of condensed milk, sweetened
To decorate: chocolate sprinkles
Instructions:
1. Place pot on med-low heat. Melt condensed milk and butter.
2. Add cocoa powder and stir. Continue stirring for 10 to 15 minutes. Mixture
should begin pulling away from pot edge.
3. Spread mixture on buttered plate. Place in fridge for two hours.
4. When the mixture is set, roll into small sized balls. Coat in chocolate
sprinkles. Serve.
 30 – Chocolate Tart

Even if you’re afraid of pastry making, you can still make this homemade treat.
It’s just as easy as it is scrumptious.
Makes 8-12 Servings
Cooking + Prep Time: 55 minutes
Ingredients:
1 egg, large
7 oz. of chopped chocolate, bittersweet
¼ cup + 2 tbsp. of sugar, granulated
1 cup of half--half
1 cup of flour, all-purpose
1 tsp. of vanilla extract, pure
 ½ cup of melted butter
1 pinch of salt
Optional: fresh berries and sweetened whipped cream
Instructions:
1. Preheat the oven to 400F.
2. To make pastry dough, stir together salt, vanilla extract, ¼ cup of sugar and
melted butter in medium sized bowl. Add flour. Dough may seem oily at first.
3. Press mixture into 9” tart pan with removable bottom. Pat mixture onto the
sides of the pan, too.
4. Place tart pan on cookie sheet and bake for 14-16 minutes. Transfer to cooling
rack.
5. For filling, bring sugar and half--half to simmer in medium sized pan on med-
low heat. Stir the mixture occasionally. Simmer while stirring for about three
minutes. Remove from the heat.
6. Add the chopped chocolate and stir constantly until the chocolate melts and
the mixture becomes smooth. It may appear curdled early on, but it should
become glossy and smooth as chocolate fully melts.
7. Whisk egg in medium sized bowl until it becomes foamy. Whisk in 2 tbsp. of
warm chocolate mixture into egg. Whisk in the rest of chocolate mixture by
drizzling it in.
8. Pour filling immediately into warmed crust. Return cookie sheet and tart pan
to oven. Turn oven off. Allow tart to sit in residual heat of oven until the filling
has set around the edges. The middle four inches, though, should jiggle if you
shake them gently.
9. Transfer to wire rack. Cool fully for about one hour and remove from pan.
You may garnish with berries or whipped cream. Serve.
 Conclusion

This choco-centric cookbook has shown you…
Some recipes for desserts with chocolate are complicated. Some of them require
special equipment or ingredients. But you can also make terrific desserts without
expensive equipment, as long as you choose quality chocolate.
So, what can you do now?
You can use these recipes to tempt the choco-holics in your own home. Use the
correct types of chocolate as identified in the recipes. You won’t want to use a
sweet chocolate in a recipe that calls for bittersweet.
The quality of chocolate is most important when it is the main ingredient in a
dessert. If a recipe has many other flavors, like fruits, etc., you can use chocolate
of a lesser cacao percentage.
When you’re first trying out a new recipe, you can use inexpensive chocolate if
you like, as well. Then, when you know how the recipe works and tastes, invest
in some pricier chocolate.
Chocolate can be an interesting part of your cooking palette. These recipes will
increase your knowledge about which type of ingredients will accent your
authentic chocolate recipes.
Have fun experimenting! Enjoy the results!
 Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to
read this book!
I know you could have picked from many other books but you chose this one. So
a big thanks for downloading this book and reading all the way to the end.
If you enjoyed this book or received value from it, I'd like to ask you for a favor.
Please take a few minutes to post an honest and heartfelt review on
Amazon.com. Your support does make a difference and helps to benefit other
people.

Thanks!
Daniel Humphreys
 About the Author

Daniel Humphreys
Many people will ask me if I am German or Norman, and my answer is that I am
100% unique! Joking aside, I owe my cooking influence mainly to my mother
who was British! I can certainly make a mean Sheppard’s pie, but when it
comes to preparing Bratwurst sausages and drinking beer with friends, I am also
all in!
I am taking you on this culinary journey with me and hope you can appreciate
my diversified background. In my 15 years career as a chef, I never had a dish
returned to me by one of clients, so that should say something about me!
Actually, I will take that back. My worst critic is my four years old son, who
refuses to taste anything that is green color. That shall pass, I am sure.
My hope is to help my children discover the joy of cooking and sharing their
creations with their loved ones, like I did all my life. When you develop a
passion for cooking and my suspicious is that you have one as well, it usually
sticks for life. The best advice I can give anyone as a professional chef is
invest. Invest your time, your heart in each meal you are creating. Invest also a
little money in good cooking hardware and quality ingredients. But most of all
enjoy every meal you prepare with YOUR friends and family!