Dark Chocolate Recipes

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DARK CHOCOLATE FROSTING



Dark Chocolate Frosting image

This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Use it to decorate our Candied Hazelnut Cupcakes or Easy Chocolate Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Yield Makes about 5 cups

Number Of Ingredients 6

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of kosher salt
1 pound best-quality semisweet chocolate, melted and cooled

Steps:

  • Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

DARK CHOCOLATE BROWNIE PUDDINGS



Dark Chocolate Brownie Puddings image

Ree's husband loves chocolate and her Dad loves chocolate, so this is the perfect dish for them both. It's very chocolatey, very rich and very easy.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Nonstick baking spray, for the ramekins
2 large eggs
1 cup sugar
2 teaspoons vanilla bean paste
1/2 cup cocoa powder
1/4 cup all-purpose flour
1 stick (8 tablespoons) salted butter, melted
2/3 cup heavy whipping cream

Steps:

  • Coat the insides of four 6-ounce ramekins with baking spray and place them in a 9-by-13-inch casserole dish. Preheat the oven to 325 degrees F.
  • Add the eggs, sugar and vanilla bean paste to a bowl. With an electric mixer, beat the mixture until light and fluffy, about 5 minutes. Sift in the cocoa and flour and fold in with a rubber spatula until just combined. Stir in the melted butter.
  • Divide among the ramekins, then add hot water to the casserole dish, coming halfway up the sides of the ramekins. Bake until the edges of the puddings are set but the centers are gooey, about 40 minutes.
  • Allow to cool for 10 minutes.
  • Meanwhile, add the heavy cream to a bowl, then use a hand whisk to whip until light and soft peaks form.
  • Serve the puddings in their ramekins with dollops of the fresh whipped cream.

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