NO-BAKE DARK CHOCOLATE GRANOLA
Steps:
- In a large mixing bowl, combine the rolled oats, sunflower seeds and slivered almonds
- Stir together the chocolate-hazelnut spread, almond butter and honey in a small saucepot set over medium-low heat. Cook until just melted and combined, about 2 minutes.
- Pour the chocolate mixture over the oats, seeds and nuts. Sprinkle with the salt and mix until thoroughly combined. Add the chocolate chunks and toss to combine.
- Spread the mixture on a parchment-lined baking sheet and cool for 15 minutes. Store in an airtight container.
MASCARPONE AND DARK CHOCOLATE CREAM IN WHITE CHOCOLATE CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
- Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
- Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
- Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.
DARK CHOCOLATE CABERNET TRUFFLES
A decadent dark chocolate truffle that goes great with red wine.
Provided by Brooookiie
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine cream, vanilla extract, and salt together in a saucepan; bring to a boil. Stir wine into cream mixture and remove from heat.
- Stir semisweet chocolate into cream mixture until completely melted. Stir butter into mixture until incorporated. Pour chocolate mixture into a container, cover with plastic wrap, and refrigerate until firm, at least 2 hours.
- Line 2 baking sheets with parchment paper.
- Scoop the chocolate mixture using a teaspoon or a melon baller and shape into 1-inch balls. Place balls on the prepared baking sheets and refrigerate for 10 minutes.
- Remove from refrigerator and roll balls in cocoa powder to coat.
Nutrition Facts : Calories 108 calories, Carbohydrate 9.2 g, Cholesterol 11.6 mg, Fat 8.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 4.8 g, Sodium 3.1 mg, Sugar 7.1 g
CLASSIC CHOCOLATE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
- Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
DARK CHOCOLATE POPCORN
Yummy, decadent snack for any time of the day.
Provided by SYD
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 42m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
- Bring sugar, butter, cocoa powder, and corn syrup to a gentle boil in a saucepan; cook until thickened, 1 to 2 minutes. Stir in vanilla extract. Pour popcorn into a large bowl, add cocoa mixture and stir until popcorn is well coated. Spread evenly in prepared baking dish.
- Bake in the preheated oven, stirring occasionally, until mixture is set, about 30 minutes.
- Remove from oven and cool to room temperature; break into clumps.
Nutrition Facts : Calories 137.6 calories, Carbohydrate 16.6 g, Cholesterol 15.3 mg, Fat 8.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 10.8 g
CHOCOLATE CHICKEN
Yes, that's right! Chocolate chicken! A whole new way to do chicken! Doubtful? Don't be! It's yummy! Looking for sides to go with the chocolate chicken? Try cottage cheese and a cooked vegetable of your choice.
Provided by ashpumpkin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour water into a 9x13-inch baking dish.
- Whisk oil, chocolate syrup, egg, vanilla extract, and salt together in a bowl. Mix bread crumbs and cocoa powder together in a shallow bowl.
- Poke holes into chicken breasts using a fork. Dip chicken in the oil mixture, covering completely. Press chicken into bread crumb mixture until both sides are coated. Arrange chicken in the prepared baking dish.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 836.4 calories, Carbohydrate 43.5 g, Cholesterol 111.1 mg, Fat 63 g, Fiber 8.8 g, Protein 33.4 g, SaturatedFat 11.8 g, Sodium 290.4 mg, Sugar 11.6 g
WHITE, MILK, AND DARK CHOCOLATE DESSERT CUPS
Steps:
- Place the chocolate in individual bowls and place each one over simmering water (a little lower temperature for white chocolate) to melt. Place the cookie sheet in the refrigerator. To make the molds, place the cup in the center of a piece of cellophane and bring the cellophane up the walls of the glass. Fold it over the rim, stuffing the excess inside the glass. This will make loose pleats around the glass. Adjust the cellophane so the pleats are not too tight, otherwise the chocolate may break when you try to peel the cellophane from it. Make extra molds in case you have breakage.
- Hold the rim of the cello wrapped glass and dip it in the melted chocolate as deep in as you want the chocolate cup to be. Remove it from the chocolate, turn it upside down, and place it on a sheet pan in the refrigerator. Allow to chill and harden for 1 hour or more.
- Remove the glasses from the refrigerator one at a time. Use a sharp scissors to trim around cellophane just below the rim. Try to avoid touching the chocolate with your fingers, as it will melt instantly. Pull the cellophane towards and against the glass to support the chocolate while you remove it from the glass. Hold the cup at the base with your left hand (if your hands are warm hold the cup with a piece of waxed paper) and with your right hand pull the cellophane down and away from the chocolate and into the center of the cup. Snip off the excess cellophane.
- Place the cup back in the refrigerator for now while you trim the rest of the cups. Once they're all trimmed, remove them one at a time. Keep in a covered container to avoid condensation until ready to use. Fill with mousse, pudding, fruit, ice cream, or any cold item you desire.
COCOA FRIED CHICKEN
Basically, fried chicken nuggets! Pan fry in extra virgin olive oil. Serve with salad if trying to be healthy, or fries if you are past caring!
Provided by Roddy Pattison
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
- Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
- Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain on paper towels.
Nutrition Facts : Calories 487 calories, Carbohydrate 45.1 g, Cholesterol 116 mg, Fat 17.8 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 3.3 g, Sodium 606 mg, Sugar 1.9 g
CHICKEN IN A CHOCOLATE SAUCE
This recipe is adapted from "the Encyclopedia of Creative Cooking" which has been around forever. I like the interesting mix of ingredients. It is reminiscent of a mole but much more simple and not spicy. It called for a whole disjointed chicken which I have replaced with chicken breasts. If you use boneless chicken breasts you will need to watch the cooking time as it will cook faster. I liked Recipe #248470 with this dish.
Provided by Chef Tweaker
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour and salt and pepper. Adjust to taste as I just guessed on the measurements. Place in plastic bag and dredge breasts in it.
- Heat oil in a skillet and add chicken. Brown on both sides. Remove chicken to oven proof dish, preferably one with a lid.
- Add 2 Tbs flour or some of the dredging flour to pan drippings. Cook until browned, stirring constantly. Add stock gradually; cook, stirring constantly, until thickened.
- Blend in chocolate and stir until melted. Add cinnamon and salt and pepper if needed. Stir in remaining ingredients (not garnish) and pour over chicken.
- Bake, covered, in preheated 325 F oven for 45 minutes.
- Garnish with chopped parsley and blanched whole almonds.
PUMPKIN-DARK CHOCOLATE CHIP MUFFINS
A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these.
Provided by Cactus Kim's Kitchen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
- Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
- Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 34.7 g, Cholesterol 20.7 mg, Fat 7.8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 2.4 g, Sodium 186.9 mg, Sugar 20.3 g
More about "dark chocolate cups recipe recipes recipe for chicken"
EASY PALEO DARK CHOCOLATE ALMOND BUTTER CUPS RECIPE ...
From wickedspatula.com
Estimated Reading Time 6 mins
- In a medium sized bowl, melt the chocolate, the sweetener, and the coconut oil together in the microwave in 30 second bursts, until smooth. (You can also use a double boiler on the stove.) Stir to combine.
- Place 1-2 tablespoons of the melted chocolate mixture into each cup, Freeze for 5 minutes, just until set.
MEXICAN CHICKEN MOLE RECIPE WITH DARK CHOCOLATE | WANDERCOOKS
From wandercooks.com
Estimated Reading Time 7 mins
HOW TO MAKE CHOCOLATE CUPS AT HOME - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE DESSERT CUPS | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
Estimated Reading Time 2 mins
CHOCOLATE CUPCAKES - RECIPE | COOKS.COM
From cooks.com
4.5/5 (3)
EASY DARK CHOCOLATE CAKE - RECIPE | COOKS.COM
From cooks.com
5/5 (15)
FROZEN CHOCOLATE CUPS RECIPE RECIPE FOR CHICKEN
From tfrecipes.com
SUNFLOWER SEED CHOCOLATE CUPS RECIPE | RECIPE | CHOCOLATE ...
From pinterest.ca
DARK CHOCOLATE SOUFFLé RECIPE (HEALTHY ... - VIVA RECIPES
From vivarecipes.com
DARK CHOCOLATE CUP CAKES RECIPE BY TUMPA ROY AT BETTERBUTTER
From betterbutter.in
DARK CHOCOLATE CUPS RECIPE RECIPE CARDS - TFRECIPES.COM
From tfrecipes.com
HOW TO MAKE DELICIOUS KETO PEANUT CHOCOLATE CUPS RECIPE ...
From youtube.com
DARK DREAMS RECIPE | RECIPES.NET
From recipes.net
DARK CHOCOLATE CUPCAKES | HOW TO MAKE CUPCAKES | CHOCOLATE ...
From youtube.com
RECIPE: TASTY HEALTHY EDIBLE DARK CHOCOLATE FRUIT CUPS ...
From indexlicious.com
DARK CHOCOLATE CUPS RECIPE RECIPES RECIPES
From tfrecipes.com
DARK CHOCOLATE MOUSSE CUPS - CHICKEN CASSEROLLE
From chickencasserolle.blogspot.com
DARK CHOCOLATE CUPS RECIPE RECIPES RECIPE CARDS
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love