Chocolate Dessert Nachos Recipes

CHOCOLATE ALLSPICE DESSERT NACHOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
• Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
• Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
• Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.

DESSERT NACHOS

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
• Mix together 1 cup of the sugar and the cinnamon in a bowl.
• Unroll the pie dough, brush with egg and sprinkle liberally with cinnamon sugar. Cut each dough round into 12 to 14 thin wedges and place them on the prepared baking sheets. Bake until golden brown, 12 to 15 minutes.
• While the pie crust chips are baking, puree 1 cup of the raspberries with 1/4 cup sugar and 1 to 2 tablespoons of water, if needed, to make a sauce. Set aside.
• Heat 1 cup of the cream and 1 teaspoon of the vanilla in a small saucepan until starting to steam but not boil. Pour the hot cream over the chocolate chips and mix well until all the chocolate is combined.
• Whisk together the remaining 1 cup cream, 1 tablespoon sugar and vanilla in a bowl until light and fluffy.
• When the pie chips are ready, place half of them onto a serving tray. Top with half of the raspberry and chocolate sauces and the rest of the raspberries. Add the remaining chips and top with the remaining raspberry and chocolate sauces, and the whipped cream and nuts. Serve immediately.

DESSERT NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.
• Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.
• In saucepan over high heat, bring 1/2 cup water to a boil. Reduce the heat and add the sugar and liqueur. Continue to cook until the sugar begins to brown, 6 to 8 minutes. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes.
• Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.
• Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds. Serve warm.

CINNAMON CHOCOLATE NACHOS

Steps:

• Brush both sides of tortillas with 4 tablespoons butter. Combine 2 tablespoons sugar and cinnamon; sprinkle over one side of each tortilla. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350° for 12-14 minutes or until crisp., Meanwhile, in a heavy saucepan, combine the cream, brown sugar and remaining butter and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; stir in chocolate and vanilla. Cool slightly., Arrange half of the tortilla wedges on a large serving platter. Drizzle with half of the chocolate sauce; sprinkle with half of the pecans. Repeat layers.

CHOCOLATE NACHOS

Steps:

• Preheat oven to 400°F.
• Brush both sides of tortillas with butter and cinnamon sugar.
• Cut tortillas into eighths.
• Place on baking sheet and toast about 10 minutes, or until crisp.
• Heat cream in microwave until steaming.
• Place chocolate chips in microwave safe bowl.
• Pour heated cream over chips and let stand 2 minutes.
• Stir to combine and if necessary, microwave for 20 seconds to fully melt chocolate.
• In a separate bowl, combine kiwi, mango, and strawberries.
• Assemble the nachos by layering first the tortilla chips, followed with the fruit mixture, and then drizzle with chocolate sauce.
• Top with sweetened whipped cream and toasted coconut and enjoy!

CHOCOLATE DESSERT NACHOS

Steps:

• Place half the crackers in single layer on serving plate.
• Layer with half the COOL WHIP, chocolate morsels and nuts; drizzling with topping. Repeat layers.