Warm Chocolate Plunge Recipes

WARM CHOCOLATE MELTING CUPS

Warm Chocolate Melting Cups image

These little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light-less than 200 calories apiece! -Kissa Vaughn, Troy, Texas

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1-1/4 cups sugar, divided
1/2 cup baking cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
3/4 cup water
3/4 cup plus 1 tablespoon semisweet chocolate chips
1 tablespoon brewed coffee
1 teaspoon vanilla extract
2 large eggs, room temperature
1 large egg white, room temperature
Sliced fresh strawberries, optional

Steps:

In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl., In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture., Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberries if desired. Serve immediately.

Nutrition Facts : Calories 197 calories, Fat 6g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 51mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE PLUNGE

Chocolate Plunge image

Three simple ingredients-semi-sweet chocolate, cream and corn syrup-are microwaved into a warm dessert dip for fruit, cookies, pretzels or cake.

Provided by My Food and Family

Categories Recipes

Time 5m

Yield 1-1/2 cups or 12 servings, 2 Tbsp. each

Number Of Ingredients 3

Ingredients

2/3 cup light corn syrup
1/2 cup whipping cream
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

Steps:

Microwave corn syrup and whipping cream in large microwaveable bowl on HIGH 1-1/2 min. or until mixture comes to boil. Add chocolate; stir until completely melted.
Serve warm as a dip with cut-up fresh fruit, assorted cookies, pretzels and/or pound cake cubes.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 25 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 18 g, Protein 1 g

MARTHA'S WARM CHOCOLATE PUDDING CAKES

Martha's Warm Chocolate Pudding Cakes image

There's something extra-special about an individually sized dessert -- especially when it's a molten chocolate cake served warm out of the oven. You can prepare these rich chocolate pudding cakes up to a day ahead and refrigerate them, then just pop them in the oven when you sit down to dinner. They'll be done by the time you're ready for dessert. And they reheat easily, so you can have two one night and two the next. This recipe appears in our cookbook "Martha Stewart's Newlywed Kitchen" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 7

Ingredients

4 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
1/4 cup sugar
2 large eggs, separated
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Ice cream, for serving (optional)

Steps:

Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a rimmed baking sheet.
Place chocolate and butter in a heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla.
In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. With mixer running, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
Using a flexible spatula, fold about a third of egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap and refrigerate up to 1 day.)
Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes (or 25 to 30 minutes if refrigerated). Serve warm or at room temperature (puddings will sink as they cool), topped with ice cream, if desired.

CHOCOLATE PLUNGE

Chocolate Plunge image

Make and share this Chocolate Plunge recipe from Food.com.

Provided by Rhonda O

Categories Dessert

Time 30m

Yield 1 1/2 cups, 20 serving(s)

Number Of Ingredients 4

Ingredients

2/3 cup Karo light corn syrup or 2/3 cup dark corn syrup
1/2 cup heavy cream or 1/2 cup whipping cream
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate or 2 (4 ounce) packages Baker's German's chocolate
your favorite sliced fruit

Steps:

In medium saucepan stir corn syrup and cream.
Bring to a boil over medium heat.
Remove from heat.
Add chocolate; stir until completely melted.
Serve warm as a dip for fruit.

WARM CHOCOLATE SAUCE

Warm Chocolate Sauce image

Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 3 cups

Number Of Ingredients 3

Ingredients

8 ounces bittersweet chocolate, finely chopped
1 cup heavy cream
3 tablespoons amaretto or Frangelico (optional)

Steps:

Place chocolate in a large heatproof bowl. Bring cream and liqueur, if using, to a simmer over medium-high heat; pour over chocolate. Let stand 10 minutes; stir to combine with a rubber spatula. Serve, or transfer to an airtight container. Refrigerate up to 3 days; warm by setting container in a bowl of hot water.