Chocolate Velvet Cream Recipes

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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.

RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING



Red Velvet Cupcakes with Chocolate Cream Cheese Frosting image

Provided by Kardea Brown

Categories     dessert

Time 1h25m

Yield 24 cupcakes

Number Of Ingredients 19

2 1/2 cups all-purpose flour, sifted
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, at room temperature
2 tablespoons red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla
1 cup buttermilk, at room temperature
1 pound cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
1/4 cup cocoa powder, sifted
2 ounces semisweet chocolate, melted
1 teaspoon vanilla
1 drop red food coloring
Pinch of kosher salt

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
  • Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
  • Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
  • For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
  • Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!

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

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.

CHOCOLATE VELVET ICE CREAM



Chocolate Velvet Ice Cream image

Yield Makes 1 quart

Number Of Ingredients 6

6 ounces fine-quality bittersweet chocolate (not unsweetened)
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 cups heavy cream
1 cup milk
3 large egg yolks

Steps:

  • Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
  • Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

CHOCOLATE ALMOND VELVET



Chocolate Almond Velvet image

This ice cream dessert makes up fast and easy...but is certainly decadent! Serve with fresh strawberries if desired...or drizzle with chocolate/raspberry sauce. Time does not include chilling or freezing time. Update: I have made this recipe several times but have made some changes that I think will make it better (see below).

Provided by Abby Girl

Categories     Frozen Desserts

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

1 (284 ml) can chocolate syrup
1 pint whipping cream
1 (300 ml) can sweetened condensed milk
1/2 teaspoon vanilla
1/2 cup toasted almond, finely chopped (optional)
1/2 cup toasted almond, crushed (or Almond Roca candies) (optional)

Steps:

  • Combine chocolate syrup, cream, condensed milk and vanilla. Chill in fridge for 1 hour.
  • Whip until fluffy mixture forms soft peaks.
  • Update: The original recipe said to serve the velvet cream in muffin cups. There is enough velvet to make up 24+ muffin cups, but it ends up melting too fast.
  • My recommendations is to either serve this in small ramekin dishes or to place the whole recipe in a large container and serve it up like ice cream.
  • I left the nuts in the recipe, but they tend to drop to the bottom of the dish. So you can add some nuts to the bottom of each dish and add the velvet on top. Unless you are a big fan of Almond Roca -- adding this is a wonderful combination, but it brings the expense of the dish up way too high (over $10.00).
  • This makes up A LOT. You may want to consider cutting the recipe in half. With a weight scale measure out the ingredients and proceed from there.
  • As the velvet does not freeze completely solid, serve immediately, as it melts quickly.

Nutrition Facts : Calories 340.5, Fat 20, SaturatedFat 12, Cholesterol 65.3, Sodium 157.7, Carbohydrate 36.6, Fiber 0.8, Sugar 26.7, Protein 4.6

CHOCOLATE VELVET PIE



Chocolate Velvet Pie image

This is the recipe from the back of the bag of Nestle Toll House Milk Chocolate Morsels and it is truly delicious! I wanted to post it here for safekeeping. Cooking time is an estimated refrigeration time.

Provided by senseicheryl

Categories     Pie

Time 3h10m

Yield 8 inch pie, 8 serving(s)

Number Of Ingredients 5

1 (8 inch) chocolate crumb crusts, prepared
1 3/4 cups milk chocolate chips, Nestle Toll House, 11 . 5 ounce package
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

  • Microwave morsels in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth. Cool to room temperature.
  • Beat melted chocolate, cream cheese and vanilla extract in large mixer bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls or nuts, if desired.

Nutrition Facts : Calories 361.6, Fat 30.4, SaturatedFat 15.6, Cholesterol 73.6, Sodium 266.7, Carbohydrate 18.8, Fiber 0.6, Sugar 8.8, Protein 4.5

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