Dark Chocolate Espresso Sundae Recipes

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DARK CHOCOLATE PUDDING SUNDAES



Dark Chocolate Pudding Sundaes image

Thick, surprisingly smooth pudding sundaes are a cute dessert that's quick to prepare and sure to disappear. -Julie Power, Chandler, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 servings.

Number Of Ingredients 9

1/2 cup sugar
1/2 cup dark baking cocoa or baking cocoa
1 tablespoon cornstarch
1/8 teaspoon salt
2-1/4 cups evaporated milk
2 egg whites, lightly beaten
1-1/2 teaspoons vanilla extract
TOPPINGS:
Whipped topping, chocolate syrup, slivered almonds and maraschino cherries

Steps:

  • In a small heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly., Remove from the heat. Stir a small amount of hot mixture into egg whites; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. , Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, garnish with whipped topping, chocolate syrup, almonds and cherries.

Nutrition Facts : Calories 261 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 189mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 2g fiber), Protein 10g protein.

DARK-CHOCOLATE COOKIES WITH ESPRESSO



Dark-Chocolate Cookies with Espresso image

Espresso powder deepens the cocoa taste of these devilishly decadent cookies, but you can omit it, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 22

Number Of Ingredients 10

1 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened Dutch-process cocoa (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate, 4 ounces melted and 4 ounces coarsely chopped

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
  • Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
  • Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 173 g, Fat 9 g, Fiber 1 g, Protein 2 g

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