Dessert Recipes with Dark Chocolate

• Recipes with blossom honey

Published: 12/14/2009 - Updated: 07/20/2016

• Author: Nayeli Reyes

Dark chocolate is much healthier than sweet chocolate, and is one of the favorite dessert ingredients, knowing who to combine it give a distinguished flavor ideal for those who dislike the very sweet or conventional taste. This chocolate, like sweet chocolate, combines well with most of oilseeds such as walnut, hazelnut, almond, sesame, peanut, etc. If you want a delicious dessert and distinguished for the holidays, here we suggest some.

NOTE: Suggested sugar in the ingredients can vary it to taste.

Chocolate Jelly with mint liqueur

Ingredients

• 2 1 / 2 envelopes of gelatin
• 1 can of evaporated milk
• 1 can of condensed milk
• 150 grams of grated chocolate
• 1 / 2 cup of creme de menthe or 1 teaspoon of peppermint essence
• 5 drops of green natural dye
• 1 cup of pastry cream

Preparation

1. Hydrate an envelope of gelatin in ½ cup of water. Reserve.
2. Mix the milk with a cup of water and set on fire. Put apart one cup and half of this mixture and the rest just add the chocolate. Leave the fire until dissolved, remove, let cool and reserve.
3. Place the gelatin in water bath is made for liquid and mix with chocolate milk. Pour some of the gelatin in the top and refrigerate until set.
4. Moisturize the rest of the gelatin powder in half cup of water, dissolve it in milk to backup and add mint liqueur. Let cool. Pour a layer of mint jelly on the tops and is interspersed with layers, leaving curdle slightly between them. Finish with whipped cream.

Peaches with chocolate

Ingredients

4 servings

• 4 large, ripe peaches
• 2 oranges
• 3 tbsp of sherry
• 50g of butter, softened
• 50g of brown sugar
• 50g of ground almonds
• 1 large egg, beaten
• 25g of chocolate (bitter) sliced black
• 2 tablespoons of almonds rolled
• liquid cream or vanilla ice cream to serve

Procedure

1. Preheat oven to 180 º C. Split the peaches in half and remove the bone. Remove some pulp from the center and chopping. Grate the rind of an orange and mix with chopped pulp. Squeeze the juice from the oranges and mix with liquor.
2. Beat butter and sugar 3 minutes, until the mixture is light and soft. Incorporate almonds, egg, peach pulp, rind of oranges and chocolate.
3. Put peaches in a tray cut-side up. Fill each half with the mixture, spread the almonds sliced and sprinkle the juice with liquor.
4. Bake until the fruit is tender and the filling lightly browned.

Dried fruit bars with chocolate

Ingredients

• 225g of oats
• 25g of dried coconut
• 140g of butter, cut into chunks
• 50g of light muscovado sugar
• 5 tbsp of golden syrup
• 100g of chopped macadamia nuts
• 50g of almonds, chopped
• 85g of black chocolate (bitter) of good quality cut into chunks (chips)

Procedure

1. Preheat oven to 180 º C. Grease and line the base of a square pan. Mix the oats and coconut.
2. Melt the butter, sugar and syrup over low heat, stirring. Remove from heat and add the oat mixture and coconut. Dump on the mold and press evenly. Add the nuts, pressing on the mixture and place the chocolate chips from nuts. Bake until it turns a pale golden color.
3. Still hot, mark with a knife and cut square or rectangular, when cool, cut the bars and unmold.

Chocolate cookies

Ingredients

• 200 gr. of flour
• 180 gr. of butter
• ½ can of condensed milk
• 2 egg yolks
• 1 teaspoon of baking powder
• 20 gr. of ground nutmeg
• 20 gr. of Cocoa or dark chocolate
• 1 egg (for glazing cookies)

Preparation

1. Beat butter with condensed milk and cream well, add egg yolks one by one and mix, incorporate the flour and baking powder in surrounding, form to a paste.
2. Divide the dough into two parts, add nut and other cocoa, refrigerate for 25 minutes.
3. Sprinkle the table with a little flour. Then shape each dough rectangle with a thickness of 5 mm.
4. Varnish with a brush the chocolate paste with egg and place above the mass of nuts. Roll and cut slices of an inch thick, then place the biscuits on a tray and Bake at 180 ° C for 20 minutes, remove from cooker and let cool.

Chocolate pudding

Ingredients

• ¾ cup of powdered bitter chocolate
• 1 liter of milk
• ½ cup of cornstarch
• 3 egg yolks
• ¾ cup of brown sugar
• ½ cup of walnuts

Preparation

1. Heat up ¾ of a liter of milk with sugar and chocolate scrambled perfectly.
2. Dissolve the cornstarch with the remaining milk and egg yolks, if possible in the blender.
3. Once milk is going to boil, add cornstarch to milk and egg yolks, get off the fire and beat constantly to make a creamy consistency, remove from the heat and cool, add nuts and pour the mixture into molds either independent or a large one, is cooled and serve.

Chocolate and coffee cake

Ingredients

• 60 grams of butter
• 100 grams of flour
• 1 tablespoon of baking powder
• 60 grams of dark chocolate (semi-bitter), melted in water bath
• 1 pinch of salt
• 4 eggs
• 135 grams of sugar
• 1 cup of coffee liqueur
• 375 grams of chocolate cocoa (bitter)
• 2 cups of whipping cream liquid
• Granillo dark (semi bitter) for dusting or grated
• Coffee beans for garnish

Preparation

1. Grease and flour round cake pan. Melt butter and reserve.
2. Sift flour with baking powder and salt reserve. Put eggs in blender and whisk until they begin to fluff up, add the sugar and continue beating until you have about ribbon.
3. Incorporate the dry ingredients with gentle movements, melted butter, warm and dark chocolate (semi-bitter) melted.
4. Pour into prepared pan and bake at 180 ° C for 30 minutes or until a toothpick comes out clean. Let cool and mold is removed.
5. Accommodate disassembled into a mold of the same diameter and wash with three quarters of a cup of coffee liqueur.
6. Cut the chocolate into pieces, pour the cream in a saucepan and drop in boiling, remove from heat and add the chocolate, mixing until a smooth cream. Pour the coffee liqueur and mix well the remaining.
7. Place in a blender and whisk for five minutes, until fluffy. Pour over cake and match very well. Refrigerate until firm, at least for three hours.
8. Remove the mold and spread coffee chocolates over. Sprinkle with dark chocolate (semi-bitter).

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.