Chocolate Pillows Recipes

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EASY CHOCOLATE WONTON PILLOWS



Easy Chocolate Wonton Pillows image

Bring the oil to a boil for a quick and easy dessert recipe for chocolate wonton pillows topped with cherry port sauce.

Provided by Kelly Senyei

Time 10m

Number Of Ingredients 6

Vegetable oil, for frying
24 wonton wrappers
12 small squares chocolate, such as semisweet or dark
1 large egg, beaten
Confectioners' sugar, for topping
Deep-fry thermometer

Steps:

  • Add 3 inches of vegetable oil to a pot set over medium-low heat. Attach the deep-fry thermometer to the pot. Line a plate with paper towels and set it aside.
  • Arrange 12 of the wonton wrappers on your work surface then place a square piece of chocolate in the center of each wonton.
  • Brush around the edges of each of the wonton wrappers then place a second wonton wrapper on top and firmly seal together the edges with your fingers.
  • Once the oil reaches 350°F, add one or two of the wontons to the pot. Cook the wontons, flipping them as needed, until they are golden brown on both sides.
  • Using a slotted spoon, transfer the wontons from the pot to the paper towel-lined plate.
  • Repeat the frying process with the remaining wontons, allowing the oil to return to 350°F between each batch.
  • Dust the wontons with confectioners' sugar and serve immediately.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 381 kcal, Carbohydrate 51 g, Protein 6 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 29 mg, Sodium 190 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving

CHOCOLATE-MARSHMALLOW PILLOWS



Chocolate-Marshmallow Pillows image

Indulge in chocolate-frosted cookies with a marshmallow center made easier with cookie mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 24

Number Of Ingredients 11

1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
  • On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
  • Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 18 g, TransFat 0 g

CHOCOLATE MARSHMALLOW PILLOWS



Chocolate Marshmallow Pillows image

These cookies are so yummy and fun! The marshmallow stays soft and the rest is chewy, sweet, chocolate deliciousness. They can be made so many different ways too, use chocolate chip cookie dough instead or maybe even peanut butter! Spray kitchen shears lightly with cooking spray to make cutting marshmallows easy. Based on recipe I found at www.bettycrocker.com,so far it has 443 ratings!

Provided by Amber C.

Categories     Dessert

Time 1h5m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
1 cup semi-sweet chocolate chips or 1 cup milk chocolate chips
1/3 cup whipping cream
1 teaspoon butter or 1 teaspoon margarine
1 teaspoon vanilla
1/2 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl combine cookie mix, oil, water, egg and pecans until dough is soft.
  • Drop dough by a rounded tablespoons or a little less ( these are best on the small side so you can get a taste of marshmallow with every bite!) on an ungreased cookie sheet 2" apart. Slightly flatten tops.
  • Bake 7-9 minutes; take from oven and quickly press cut side of marshmallow half lightly on top of cookie.
  • Bake 1-3 minutes longer or until marshmallow just begins to soften. You can flatten the marshmallow a little if you want.
  • Cool 2 minutes on cookie sheet, remove to cooling racks. Let cool completely about 20 minutes.
  • Meanwhile in a small saucepan or double boiler, melt chocolate chips over low heat stirring frequently until smooth. Remove from heat and add cream, butter and vanilla; blend well. Beat in powdered sugar until smooth.
  • Spread frosting over cooled cookies in a swirling motion covering marshmallow. Let frosting set and enjoy!

Nutrition Facts : Calories 111.8, Fat 8.2, SaturatedFat 2.6, Cholesterol 13.8, Sodium 8.9, Carbohydrate 10.3, Fiber 0.7, Sugar 8.4, Protein 1

CHOCOLATE PILLOWS



Chocolate Pillows image

DELISH! Retrieved this from a magazine, loved it, saving here so I can make again soon....hope you enjoy!

Provided by cylee

Categories     Dessert

Time 21m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup port wine or 1/2 cup red Zinfandel wine, wine*
1 tablespoon sugar
1/4 cup dried tart cherry
1 tablespoon butter
2 cups oil (I use canola)
12 wonton wrappers
1 egg, beaten
3 ounces chocolate, cut into 6 pieces (bittersweet or semisweet)
sugar

Steps:

  • For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 tablespoon sugar; cook and stir 1 minute. Add cherries; cook 2 minutes more, stirring occasionally. Remove from the heat and whisk in butter; cover to keep warm.
  • Meanwhile, heat oil in a 2-quart saucepan over medium heat until temperature reaches 350 degrees F. While oil heats, lightly brush edges of one wonton wrapper with some of the beaten egg. Place 1 piece of chocolate in center atop wonton wrapper. Place another wonton wrapper atop. Press edges to seal.
  • Cook filled wontons, one at a time, in hot oil for 1 minute or until golden brown, turning frequently to brown evenly. Remove with a slotted spoon and drain on paper towels. Adjust heat as needed to maintain oil temperature. Cool wontons slightly. Sprinkle wontons evenly with sugar.
  • Serve wontons with sauce and ice cream. Sprinkle ice cream with grated chocolate and serve with two spoons. Makes 2 servings.
  • *TIP: If using zinfandel, increase sugar in sauce to 2 tablespoons.

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2007-02-01 Step 1. For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 …
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  • For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 tablespoon sugar; cook and stir 1 minute. Add cherries; cook 2 minutes more, stirring occasionally. Remove from the heat and whisk in butter; cover to keep warm.
  • Meanwhile, heat oil in a 2-quart saucepan over medium heat until temperature reaches 350 degrees F. While oil heats, lightly brush edges of one wonton wrapper with some of the beaten egg. Place 1 piece of chocolate in center atop wonton wrapper. Place another wonton wrapper atop. Press edges to seal.
  • Cook filled wontons, one at a time, in hot oil for 1 minute or until golden brown, turning frequently to brown evenly. Remove with a slotted spoon and drain on paper towels. Adjust heat as needed to maintain oil temperature. Cool wontons slightly. Sprinkle wontons evenly with sugar.
  • Serve wontons with sauce and ice cream. Sprinkle ice cream with grated chocolate and serve with two spoons. Makes 2 servings.


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