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The Most Delicious Chocolate Peppermint Squares Recipe

Chocolate Peppermint Squares have a delicious texture and flavor combination. They’re no-bake, have three layers, a minty flavor, and a smooth and shiny dark chocolate layer as the crowning glory. The most important thing to keep in mind when making these is that each layer must be chilled before moving to the next.

Chocolate Peppermint Square Recipe Dessert Idea

Yield: 16 SQUARES

Prep time: 15 MIN

Cook time: 15 MIN

Total time: 30 MIN

INGREDIENTS:

FOR THE CRUST:

2 cups crushed Graham cracker

6 tablespoons melted butter

FOR THE PEPPERMINT CREAM:

½ cup coconut oil

½ cup whipping cream

1 teaspoon vanilla extract

3 teaspoons peppermint extract

2 tablespoons powdered sugar, sifted

FOR THE CHOCOLATE COATING:

4oz dark chocolate, chopped roughly

1 tablespoon coconut oil

Chocolate Peppermint Square Recipe Dessert

DIRECTIONS:

TO MAKE THE CRUST:

1. First, put graham crackers into a blender and pulse until they
become fine crumbs.

2. Into a mixing bowl, mix together the grounded cracker and melted butter until moistened.

Chocolate Peppermint Square Recipe

3. Line a 9-inch pan with parchment paper. Transfer the crumb into a square pan lined with parchment. Using the back of a spoon, press the crust to the bottom of the pan.

4. Refrigerate whilst you prepare the filling.

TO MAKE THE PEPPERMINT CREAM:

1. In a mixing bowl, add coconut oil, whipping cream vanilla extract, peppermint extract, powdered sugar, mix with an electric mixer until smooth.

2. Spread the cream evenly on top of the crust. Refrigerate for about 30 minutes, whilst chilling the cake, let’s prepare the chocolate coating.

Chocolate Peppermint Square Recipe Dessert Idea delicious

TO MAKE THE CHOCOLATE COATING:

1.Into a microwave-safe bowl, add the chocolate and coconut oil, microwave for 20-second intervals, stirring between each, until chocolate is fully melted, glossy and smooth.

2.Slice the cake slab into 16 pieces and put on a wire rack, while the chocolate is still hot, pour the chocolate on top of the cake to coat. Chill in the fridge until ready to eat.

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The Most Yummy Homemade Chocoflan Recipe

This Chocoflan recipe is the combination of these two classic desserts is absolutely delicious and always a hit when we make it. If you make it right, you will have a piece of flan and chocolate cake in every bite, which is so tasty!

Yield: 12 SERVINGS

Prep time: 20 MIN

Cook time: 1 HR 15 MIN

Colling time: 1 HR

Total time: 1 HR 35 MIN

Chocoflan Recipe from scratch 1

INGREDIENTS:

FOR THE CARAMEL:

1 cup sugar

⅓ cup water

FOR THE FLAN:

400ml whole milk

⅓ cup sugar

5 eggs

150ml whipping cream

1 teaspoon vanilla extract

FOR THE CHOCOLATE CAKE:

3 medium eggs (separate the yolks and egg white)

⅓ cup flour

2 tablespoons cocoa powder

20ml oil

10ml milk

½ tablespoons vanilla extract

70g sugar

Chocoflan Recipe from scratch 3

DIRECTIONS:

TO MAKE THE CARAMEL:

1. Add the sugar to a non-stick pan over medium heat. The caramel will start to form within about 5 minutes, stir constantly to prevent lumps.

2. Once it has dissolved completely and has a golden brown color.
Turn off the heat and pour the caramel into a greased bundt pan and carefully move it from side to side so that the caramel covers the bottom portion of the bundt pan (use oven mitts for this part).

3. Let cool for at least 10 minutes before adding the flan mixture.

Chocoflan Recipe from scratch 2

TO MAKE THE FLAN:

1. In a saucepan, add the whole milk and sugar over medium-low heat, stir well. When the milk starts to simmer, remove it from the heat.

2. In a bowl, beat 5 eggs until combine. Continue to mix and slowly pour the hot milk in. Add whipping cream and vanilla, mix well.

3. Pour the flan mixture into the bundt pan. Cover the bundt pan with aluminum foil and cook using the water bath method for 35 minutes in the oven at 375°F (190°C) or until the flan is partially but not completely firm.

4. Remove from the oven and remove the aluminum foil.

Chocoflan Recipe from scratch 4

TO MAKE THE CHOCOLATE CAKE:

1. In a mixing bowl, add the yolks, flour, cocoa powder, oil, milk and vanilla extract, mix to combine.

2. In a separate bowl, beat the egg white and sugar until stiff peaks form.

3. Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, do not over-mix.

4. Pour the batter on top of the flan. Bake for 20-30 minutes at 350°F(180°C) or until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.

5. Cool for 10 minutes. Remove from pans and cool completely on a wire rack before serving.

Source: Homemade Chocoflan Recipe

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The Most Delicious Chocolate And Vanilla Bundt Cake Recipe

This recipe for Chocolate And Vanilla Bundt Cake is the ideal weekend treat: it is the combination of simple vanilla cake and deliciously rich in chocolate decadence, but light and fluffy, and topped with a gooey chocolate ganache if your heart wants to!

Chocolate and vanilla cake

Yield: 10 SERVINGS

Prep time: 15 MIN

Cook time: 40 MIN

Total time: 55 MIN

Chocolate and vanilla bundt cake dessert

INGREDIENTS:

FOR THE CAKE:

4 eggs

1 cup sugar

½ cup oil

½ cup water

2 ½ cups flour

1 tablespoon baking powder

1 tablespoon baking soda

2 tablespoons cocoa powder

Chocolate and vanilla bundt cake marble

DIRECTIONS:

TO MAKE THE CAKE:

1. Preheat the oven to 350°F (215°C). Grease a bundt cake pan with butter.

2. In a large mixing bowl, beat 4 eggs and sugar with an electric hand mixer until light and fluffy. Add oil and water and continue beating until incorporated. Add flour, baking powder and baking soda into the egg mixture, mix until homogenous.

Chocolate and vanilla bundt cake

3. Into another bowl, put half of the batter into it, then fold the cocoa powder into the batter.

4. Use a spoon to put the batter into the prepared pan, alternate between the chocolate and vanilla cake batter. Then use a skewer to make swirls all over the cake.

Bake 40 minutes. Cool in pan for 10 minutes, then transfer onto a cooling rack. The cake can be stored in an airtight container for up to 3 days.

Source: Chocolate And Vanilla Bundt Cake

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Epic Dessert Red Velvet Souffles with Whipped Cream

These Red Velvet Souffles are superior buttery and cocoa flavors. Not only eye-catching, but these are also drool-worthy desserts that will dazzle any holiday table. It’s light and fluffy, with a delicious red velvet color and flavor, and you’ll enjoy how simple it is to create. Enjoy with a dollop of whipped cream!

red velvet souffle recipe summer

Yield: 6 SERVINGS

Prep time: 20 MIN

Cook time: 25 MIN

Total time: 45 MIN

red velvet souffle must try recipe

INGREDIENTS:

FOR THE RED VELVET SOUFFLE:

112g chocolate, chopped

1 tablespoon unsalted butter

3 medium eggs yolks

5 medium eggs wнιтes

1 teaspoon vanilla extract

3 tablespoons milk

¼ cup icing sugar

1 tablespoon red food coloring

⅓ cup sugar

Whipped cream

red velvet souffle so yummy

DIRECTIONS:

TO MAKE THE RED VELVET SOUFFLE:

1. Preheat the oven to 350°F (180°C) and grease the ramekins with butter. Lightly coat with sugar and shake out the excess.

red velvet souffle so yummy recipe

2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 minute to 1 minute and 15 seconds or until melted, stirring at 30-second intervals. Stir in 3 egg yolks, milk, icing sugar, food coloring and mix until combined.

3. In a separate bowl, beat egg wнιтes with ⅓ cup of sugar until stiff peak form. Fold egg wнιтe mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins.

4. Bake for 20 to 25 minutes or until soufflés rise and are set. (A long wooden pick inserted in the center will have a few moist crumbs.) Dust with powdered sugar; serve immediately with whipped cream.

 

Source: Red Velvet Souffles

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Cookies & Cream Tres Leches Cake Yummy Recipe

A combination of cookies and cream Tres Leches Cake is a dish of heaven! This cake is incredible! One of the most delicious cakes I’ve ever made. Cake mix and Oreos are soaked in sweetened condensed milk, evaporated milk, and half-and-half before being topped with whipped cream and crumbled Oreos. It’s fantastic! This is a fantastic dessert dish! I love how simple it is to make this dessert!

Cookies & Cream Tres Leches Cake recipe

Yield: 10 SERVINGS

Prep time: 10 MIN

Cook time: 40 MIN

Total time: 50 MIN

Cookies & Cream Tres Leches Cake dessert

INGREDIENTS:

FOR THE CAKE:

1 cup cake mix

3 large eggs

⅓ cup milk

2 tablespoons oil

10 Oreos

FOR THE WHIPPED CREAM:

1¾ cups whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

FOR THE MILK MIXTURE:

1 ¼ cups condensed milk

¾ cup milk

Cookies & Cream Tres Leches Cake Yummy

DIRECTIONS:

TO MAKE THE CAKE:

1. Preheat the oven to 325ºF (190ºC). Spray a 9×13-inch baking pan with cooking spray.

2. In a large mixing bowl, combine the cake mix, eggs milk, oil and whisk until combined.

3. Put 10 Oreo cookies in a ziplock bag, crush it with a rolling pin until the cookie becomes fine powder. Put the oreos into the batter and mix well.

4. Transfer the batter into the prepared baking pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

ASSEMBLY:

1. To make the whipped cream: Into a mixing bowl, beat whipping cream and icing sugar together until stiff peaks form.

2. To make the milk mixture: whisk condensed milk and milk until combined. Poke lots of holes onto the cake, pour the milk mixture to fill those holes. Spread whipped cream evenly on top of the cake. Cover the top with crushed Oreos.

3.Chill the cake for at least 2 hours in the fridge. The cake can be stored in an airtight container for up to 3 days.

Source: Cookies & Cream Tres Leches Cake

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Quick and Easy Chocolate Souffle Dessert Recipe

These mini chocolate souffle cakes are the perfect way to satisfy your late-night chocolate cravings; they’re a dream come true, but they’re not difficult to make! Don’t be hesitant to double the mixture because there will most likely be no leftover wonderfully oozy souffles.

Chocolate Souffle Quick Dessert Recipe

Yield: 3 SERVINGS

Prep time: 10 MIN

Cook time: 10 MIN

Total time: 20 MIN

Chocolate Souffle Quick Dessert

INGREDIENTS:

FOR THE CAKE:

2 egg yolks

3 egg wḧïẗes

¾ cup Nutella

2 tablespoons sugar

Chocolate Souffle Quick recipe

DIRECTIONS:

Chocolate Souffle recipe

1. Preheat the oven to 375ºF (190ºC).

2. In a small bowl, combine egg yolks and nutella, whisk until combined.

3. Into a medium bowl, beat the egg wḧïẗes and sugar until stiff peaks form.

4. Take a small amount of the meringue into the yolk mixture, fold gently until it is combined. Then add the rest of the meringue mixture and fold until everything is fully incorporated, do not overmix or the souffle will not rise.

5. Transfer the batter into ramekin cups. No butter ora cooking spray is required.

6. Bake for 15–17 minutes, or until the edges of the cookies are lightly brown.
7. Keep leftovers for 2–3 days in an airtight container. This recipe makes 8–9 cookies.

Source: Quick and Easy Chocolate Souffle
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Healthy Chocolate Chips Peanut Butter Banana Muffins

These Healthy Chocolate Chips Peanut Butter Banana Muffins have only ten ingreďïệnts and are chock-full of chocolate chips. When you’re craving a muffin for breakfast but also want to be healthy? Look no further; these healthy peanut butter banana muffins are just as easy to make as pancakes, so there’s really no excuse not to prepare these for breakfast on a lazy Sunday morning.

Banana Oatmeal Chocolate Chip Muffins

Yield: 10 SERVINGS

Prep time: 10 MIN

Cook time: 25 MIN

Total time: 35 MIN

Banana Oatmeal Chocolate Chip Muffins Recipe

INGREDIENTS:

FOR THE MUFFINS:

3 ripe bananas

2 large eggs, room temperature

⅓ cup honey

½ cup peanut butter

2 teaspoons vanilla extract

1 teaspoon salt

1 teaspoon baking powder

½ cup oatmeal

1 cup chocolate chips

Banana Oatmeal Chocolate Chip Muffins dessert

DIRECTIONS:

1. Preheat the oven to 350ºF. Prepare a cupcake pan by lining the cupcake tins with cupcake liners. Set aside.

Banana Oatmeal Chocolate Chip Muffins Yummy

2. Into a medium bowl, mash the bananas with a fork, add eggs, honey, peanut butter and whisk well to combine. Add vanilla extract, salt, baking powder and oatmeal, mix until well combined. Fold in the chocolate chips.

3. Scoop the batter into the cupcake liners. Bake for 20 minutes

4. Allow it to cool slightly and serve them with maple syrup or honey, if desired. Keep leftovers for 2–3 days in an airtight container.

Source: Healthy Peanut Butter Banana Muffins

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Easy To Make Mini Chocolate Cake Recipe

Learn how to make Mini Chocolate Cake from scratch filled with chocolate ganache frosting. These chocolate cakes are a great treat to serve to guests.

Yield: 3 MINI CAKES

Prep time: 15 MIN

Cook time: 15 MIN

Total time: 30 MIN

Mini chocolate cake easy

INGREDIENTS:

FOR THE CHOCOLATE CAKES:

4 eggs (separate the yolks and egg whítes)

½ cup flour

1 teaspoon vanilla extract

20g cocoa powder

40g cornstarch

1 teaspoon baking powder

1 teaspoon salt

4 tablespoon milk

½ cup sugar

 

FOR THE FROSTING:

250g Mascarpone

30g icing sugar

100g unsalted butter

¾ cup whipping cream

¼ cup chocolate ganache

Mini chocolate cake

DIRECTIONS:

TO MAKE THE CHOCOLATE CAKES:

1. Preheat the oven to 350°F (180°C). Prepare a 9-inch square pan with cooking spray and parchment paper.

2. Into a bowl, add the yolks, flour, vanilla, cocoa powder, cornstarch, baking powder, salt, milk, whisk until combine.

3. In a separate bowl, beat the egg whítes and sugar at medium-high speed until stiff peak
Fold the egg whítes into mixture into the yolk mixture.

4. Slowly pour the batter into the prepared pan. Bake for about 15-20 minutes until an inserted toothpick in the center of the cake comes out clean. Let cool completely before αѕѕembling.

Mini chocolate cake recipe

TO MAKE THE FROSTING:

1. In a mixing bowl, beat the Mascarpone and icing sugar at medium speed until smooth. Add the whipping cream and continue to mix, add the ganache and mix until incorporated.

2. Pour the frosting into a piping bag with a star nozzle.

ASSEMBLY:

1. Using a round cookie cutter (about 3-4 inches in diameter), cut out the small cake bases.

2. Put the cake base on a plate, pipe the frosting on the cake, put another base on top. Pipe another layer of frosting, add a base and finally the cream again and sprinkle a few pieces of chocolate. Enjoy!

Source: Mini Chocolate Cake
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Banana Split Chocolate Cake Roll New Recipe

With the combination of chocolate roll cake and fresh banana, this Banana Split Cake Roll is worth trying. This easy and quick recipe will help you bake it successfully.

Yield: 12 SERVINGS

Prep time: 30 MINS

Cook time: 15 MINS

Total time: 45 MINS

INGREDIENTS

FOR THE CHOCOLATE ROLL CAKE:

3 medium eggs (separate the yolks and egg wнιтes)

½ cup flour

3 tablespoon cocoa powder

30ml oil

50ml milk

½ cup granulated sugar

FOR THE CREAM CHEESE WHIPPED CREAM:

250g cream cheese

30g icing sugar

150ml whipping cream

50g chocolate, grated

2 small bananas

DIRECTIONS

TO MAKE THE CHOCOLATE ROLL CAKE:

Preheat the oven to 300°F (150°C). Line a roll cake pan with parchment paper.

In a medium bowl, mix the egg yolks, flour, cocoa powder, oil and milk until fully combined. Set aside.

In a separate bowl, beat the egg wнιтes and sugar until stiff peaks. Then slowly fold the yolk mixture in until incorporated.

Spread evenly onto to prepared baking pan to reduce big air bubble

Bake for 15 minutes until a skewer pulls out clean and the cake springs back in the center.

Let cool for 5 min. in the pan before removing. Place cooling rack over the cake pan, flip cake over onto the rack, gently remove the paper. The side facing up will eventually become the top of the cake roll. Let it sit on the cooling rack for 5 min.

Place a piece of parchment paper on top of the cake.

Flip the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It’s important to roll the cake before it cools completely, otherwise, it will crack while rolling.

TO MAKE THE CREAM CHEESE WHIPPED CREAM:

In a mixing bowl, cream together the cream cheese and sugar until there are no clumps. Add the whipping cream and continue to beat until combined. Then fold in the grated chocolate.

Place the cake on the counter and unroll.

Spread the cream cheese whipped cream on the cake, put the bananas in and roll the cake. Decorate as your choice before serving.

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ENJOY AND VISIT US FOR MORE AMAZING TIPS AND RECIPES EVERYDAY:

18 Quick and Easy Cake Decorating Tutorials At Home

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Show-stopping Tiramisu Bomb Recipe You Must Try

Show-stopping Tiramisu Bomb Recipe are handmade chocolate cake roll with vanilla and chocolate whipped cream inside. Your perfect dessert that everyone will be asking for seconds. The combination of creamy chocolate cake base and coffee will astound you!

tiramisu bomb summer dessert

Yield: 10 SERVINGS

Prep time: 30 MIN

Chill time: 1 HR

Total time: 1 HR 30 MIN

Tiramisu bomb recipe

INGREDIENTS:

1 large chocolate swiss roll (Recipe: Banana Split Cake Roll)

1 ½ cup whipping cream

⅓ cup powdered sugar

1 teaspoon vanilla extract

2 teaspoon nutella

4 tablespoons instant coffee

4 teaspoons rum

12 ladyfingers

tiramisu bomb 2 recipe delicious

DIRECTIONS:

tiramisu bomb 3 chocolate dessert

1. Line a 2 litre stainless steel bowl with a double layer of clingfilm.

2. Cut the swiss roll into slices about 1.5 cm thick and use to line the bowl. Squash the slices together quite snugly and use extra cake to fill in any gaps.

3. Into another mixing bowl, whip the whipping cream and sugar together until light and fluffy. Divide the whipped cream into half.

4. Put vanilla extract to one half and add nutella to the other half, give a final mixing to combine. Pour the vanilla layer into the roll cake bowl to fill ½ of it. Then add the nutella whipped cream to fill the whole cake.

5. Into a shallow dish, mix warm coffee and rum together, dunk the ladyfingers into it and put on top of the whipped cream. Chill in the freezer for at least 1 hour. This cake can be stored in the refrigerator in an airtight container for up to 3 days.

Source: Tiramisu Bomb

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