Chocolate Velvet Dessert Recipes

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CHOCOLATE VELVET DESSERT



Chocolate Velvet Dessert image

Chocolate Velvet Dessert is a dessert for chocoholics. A chocolate cookie crumb crust, rich chocolate filling, and a chocolate buttercream frosting.

Provided by Christin Mahrlig

Categories     Dessert

Time 1h15m

Number Of Ingredients 11

2 cups chocolate wafer crumbs
2 1/2 tablespoons sugar
1/3 cup butter, (melted)
2 cups semisweet chocolate chips ((12 ounces))
6 egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
1/2 cup butter, (softened)
3 cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
3-4 tablespoons milk

Steps:

  • Preheat oven to 350 degrees. Mix together cookie crumbs and sugar in a medium bowl. Stir in melted butter.
  • Transfer mixture to a 9-inch springform pan and press onto bottom and 1 1/2 inches up sides.
  • Place on a baking sheet and bake in oven for 10 minutes. Let cool.
  • Place chocolate chips in a microwave-safe bowl and heat at 20 second intervals until they get completely smooth when stirred. Let cool a few minutes.
  • In a medium bowl, whisk together egg yolks, heavy cream, and vanilla extract.
  • While whisking, gradually pour melted chocolate into egg mixture. Once all chocolate has been added, whisk until completely combined. Pour into prepared crust and bake in 350 degree oven for 45 to 50 minutes. Center should almost be set.
  • Let cool 10 minutes and then run a knife around the edges of the pan. Let cool to room temperature and then refrigerate overnight.
  • To make the buttercream, beat butter with an electric mixer until smooth. Gradually add in confectioners' sugar, cocoa powder, and milk. Add enough milk to make it a consistency that is good for piping (thick enough that it holds its form, but not so thick that it is difficult to squeeze out of the piping bag.
  • Use a pastry bag with a large star tip to pipe stars all over the top.

Nutrition Facts : Calories 585 kcal, ServingSize 1 serving

CHOCOLATE VELVET DESSERT



Chocolate Velvet Dessert image

This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups semisweet chocolate chips
6 large egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Steps:

  • In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE VELVET



Chocolate Velvet image

Provided by Food Network Kitchen

Categories     beverage

Time 2m

Yield 1 drink

Number Of Ingredients 4

Semisweet ground chocolate (optional)
2 ounces chocolate stout, preferably a robust one (recommended: Young's)
2 ounces Prosecco
Serving suggestion: chilled champagne flute

Steps:

  • If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer rim edge of the champagne flute in the chocolate.
  • Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink.

RED VELVET AND WHITE CHOCOLATE CHUNK COOKIES



Red Velvet and White Chocolate Chunk Cookies image

Made these for Christmas this year and it's a keeper!

Provided by lscribbet

Categories     Chocolate Chip Cookies

Time 50m

Yield 24

Number Of Ingredients 5

1 cup unsalted butter, softened
1 (15.25 ounce) package red velvet cake mix
1 cup all-purpose flour
1 large egg
2 cups white chocolate chunks

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  • Beat butter in a mixing bowl with an electric mixer until fluffy. Slowly mix in cake mix and flour until combined. Add egg and beat until mixed completely. Add white chocolate chunks and mix until well combined, about 1 minute.
  • Form dough into 1-inch balls and place on the prepared sheet.
  • Bake in the preheated for 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes..

Nutrition Facts : Calories 249.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 14.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 8.7 g, Sodium 128.8 mg, Sugar 8.5 g

CHOCOLATE VELVET DESSERT



Chocolate Velvet Dessert image

This sounds so yummy! From taste of home. How can you go wrong with CHOCOLATE? Needs to chill overnight, not included in cooking or prep time.

Provided by Courtly

Categories     Pie

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup melted butter
2 cups semi-sweet chocolate chips
6 egg yolks
1 3/4 cups whipping cream
1 teaspoon vanilla extract
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 -4 tablespoons milk

Steps:

  • In small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch up sides of a greased 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack.
  • In microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In mixing bowl, combine egg yolks, cream and vanilla; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.
  • Place pan on a baking sheet. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • For frosting, in mixing bowl, cream butter. Combine confectioners sugar and cocoa; add butter with enough milk to achieve frosting consistency. Pipe into center of dessert, Refrigerate leftovers.

Nutrition Facts : Calories 572.2, Fat 37.1, SaturatedFat 21.8, Cholesterol 173.3, Sodium 185.3, Carbohydrate 62, Fiber 2.6, Sugar 51, Protein 4.5

CHOCOLATE VELVET CUPCAKES



Chocolate Velvet Cupcakes image

Adding sour cream and chocolate chips to Betty Crocker™ Super Moist™ devil's food cake mix adds a deeply decadent flavor to these cupcakes.

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
3 eggs
1 to 2 teaspoons butter flavor or vanilla
2 heaping tablespoons unsweetened baking cocoa
1 cup chocolate chips (6 oz)
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3 1/2 to 4 cups powdered sugar
1 to 2 teaspoons butter flavor or vanilla
24 chocolate curls

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat all cupcake ingredients except chocolate chips with electric mixer on medium speed about 2 minutes, or until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
  • Bake 18 to 24 minutes or until toothpick inserted in center of cupcake comes out almost clean. Cool 10 minutes; remove from muffin pans. Cool completely.
  • In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Beat in butter flavor until icing is creamy. Place in decorating bag fitted with tip; pipe large swirls on tops of cupcakes. Top with chocolate curls. Store covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 39 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 30 g, TransFat 0 g

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