Sep 13

Blueberry Chocolate Clusters

Blueberry chocolate clusters

Blueberry chocolate clusters

Colorful, playful, delicious, and nutritious all at once, these desserts are the perfect combination of nature’s perfect superfood – rich in cancer-fighting antioxidants, vitamins, and fiber – and the decadent deliciousness of chocolate. Serve them for dessert, give them as gifts, or just enjoy them.

For more recipe ideas or information about Blueberries from Chile, visit

Blueberry chocolate clusters


1 cup fresh Chilean blueberries

1 cup chocolate chips (dark, milk or white)


Rinse blueberries, spread on paper towels and pat dry. Line a baking sheet with wax paper or parchment. Place chocolate in a small bowl or in a double boiler, over barely simmering water. Stir until melted. Remove bowl from hot water and gently fold in blueberries.

Make clusters by spooning 3-5 warm chocolate coated blueberries onto wax paper, placing them 1 inch apart or spoon mixture into silicone candy molds if you have them. Refrigerate until firm, about 30 minutes. Transfer to an airtight container and refrigerate for up to three days.

Serves: 18 to 24 clusters

For gift presentation—place clusters in pleated paper candy cups, arrange in a box lined with tissue, or on a platter.  Valentine’s Day: Spoon heart-shaped mounds, each made with 3 chocolate-coated blueberries onto wax paper-covered sheet pan; chill. Makes about 30 mini-heart shapes.

Recipe courtesy of the US Highbush Blueberry Council

Jun 10

Chocolate Brownie Truffles

Chocolate lovers will delight in brownies with a nutritional boost

Chocolate Brownie Truffles

Prep time: 25 minutes

Cook time: 45 minutes

Makes: 24 truffles


• 1 can (540 mL) black beans, drained and rinsed

• 3 eggs

• 1 tsp (5 mL) vanilla extract

• 1/2 tsp (2 mL) sea salt

• 1/3 cup (75 mL) butter, softened

• 3/4 cup (175 mL) white sugar

• 3/4 cup (175 mL) cocoa powder, divided


1. Preheat oven to 350º (180ºC).

2. In a food processor or blender, add beans, 2 eggs and vanilla. Pulse several times until beans are broken up. Add 1/2 cup of cocoa powder and blend until smooth and no lumps remain.

3. In a large bowl, cream the butter, sugar and salt. Add remaining egg and mix well. Add bean mixture. Stir until well incorporated.

4. Grease an 8×8-inch square baking dish. Pour in batter, tapping lightly to remove any bubbles. Bake for 35 to 45 minutes, or until toothpick inserted into centre of brownie comes out clean.

5. Allow brownie to cool to room temperature. In a large bowl add brownie and crumble. Chill for 1 hour.

6. Line a cookie sheet with parchment paper. Once brownie crumble is firm, remove from fridge and form into 1-inch balls. Place on cookie sheet and chill for 15 minutes.

7. In a large bowl, add remaining 1/4 cup of cocoa powder. One at a time, roll chilled truffles in cocoa powder, tapping off any excess. Serve on a platter or store in an airtight container, separating the layers with parchment.

Find more recipes online at

Dec 26

3 Amazing Hot Chocolate Recipes to Warm Up Winter Nights

hot-chocolateNothing says “cozy” like a simple cup of hot cocoa topped with marshmallows to keep you warm.  But if you’re looking for some more interesting spins on classic cocoa, then have a try at these amazing hot chocolate ideas this winter!

Cocoa with a Kick

The first hot cocoa mix recipe from CookingNosis takes only five minutes to make and has a bit of a cayenne kick if you so desire!

cookingnosisChai Tea Cocoa

Terminator Kitchen has a very interesting Chai Tea Hot Chocolate recipe if you like that sort of yumminess…

chai-tea-hot-chocolateThe Best Hot Chocolate in Town

The Suburban Soapbox claims to have the very best hot chocolate recipe with a secret ingredient that makes it extra special…



Sep 11

Healthy Flourless Chocolate Winter Ale Cake

Best of both worlds chocolate and beer cake

Healthy Flourless Chocolate Winter Ale Cake

Healthy Flourless Chocolate Winter Ale Cake

This delicious cake proves you can never have too much of a good thing, combining heavenly dark chocolate with just-the-right-amount-of Canadian craft beer. Perfect for rounding out a holiday meal or an après ski evening, this cake’s quick prep and cooking times mean you can make it shortly before guests arrive and let it cool while entertaining. As a bonus, you only need a quarter cup of the beer for the recipe, so sip the rest yourself for a relaxing start to a great get-together.

Healthy Flourless Chocolate Winter Ale Cake

Prep time: 10 minutes

Cook time: 20 to 25 minutes

Serves: 8


• 1/2 cup (170 g) grass-fed butter or coconut oil

• 4 oz. (115 g) 70% dark chocolate

• 3 large eggs

• 1/4 cup (85 g) cocoa powder

• 3/4 cup (180 mL) honey

• 1/4 cup (60 mL) Granville Island Brewing’s Lion’s Winter Ale

• 1 tsp (5 mL) vanilla

• Pinch of salt


1. Preheat the oven to 375°F (190°C). Grease an 8-inch spring-form pan generously with coconut oil or butter.

2. Melt the dark chocolate and butter together, stirring until completely smooth. You can use a double-boiler for this, or you can melt the chocolate into an oven-safe bowl in the oven for about 4 to 5 minutes.

3. In another small pan bring the beer and vanilla to a soft boil. Reduce to low and slowly add in the beer mixture, then the chocolate and butter mix until well incorporated. Combine with cocoa powder, honey, and eggs. Whisk well until a smooth batter forms. Pour batter into the greased pan, smoothing the top with a spatula.

4. Bake for 20 to 25 minutes, until the centre looks firm. Allow to cool in the pan for 15 minutes, then remove from the sides — you’ll appreciate the spring-form pan in this step. Allow to cool completely before serving.

Aug 11

Chocolate Lovers Crockpot Recipes: Rich Delicious Nut Crust Brownies

chocolate browniesRich delicious desserts and snacks are always popular with many people. Many people also enjoy chocolate dishes and desserts so well that they are often referred to as chocolate lovers or chocoholics. If you or anyone in your family is a chocoholic, this is one simple recipe that you may find hard to resist. It only uses three easy to find ingredients. It only takes a few minutes to prepare the ingredients to make rich and delicious nut crust brownies. Once you have the ingredients mixed and you are following the directions it only takes about 3 hours in the slow cooker to have this mouthwatering dessert ready to serve.

You can prepare the ingredients and have this dessert dish ready for an after dinner dessert. Using a coffee can to cook the brownies in also helps reduce the amount of dishes that will need to be washed later. Actually, this crockpot dessert recipe is so easy to make that the kids can help you make it or you can even teach them how to make it by themselves. Although, a slow cooker can burn you, kids are less likely to be burned while cooking with a crockpot than using the oven. This makes cooking with a slow cooker a winning situation no matter what type of dish or dessert you want to make.

After cooking this delicious dessert you might want to compliment it by including some chocolate ice cream or vanilla ice cream. Adding a dollop of whipped topping can also produce scrumptious results. Then again, you do not have to add anything else to this dessert for it to be a great treat. Just about anyone will enjoy eating these brownies with a nut crust.

Recipe for Nut Crust Brownies

What You Need

  • 1/4 cup melted butter or margarine
  • 1 cup chopped walnuts or pecans
  • 1 package brownie mix 23 ounce
  • 2 pound coffee can

How to Make It

Melt the butter or margarine and then pour it into a clean 2 pound coffee can. Swirl the butter to cover all sides of the can and then sprinkle in half the chopped walnuts or pecans.

Follow the package directions to make the brownie mix and then pour half the brownie batter into the prepared coffee can. Sprinkle a layer of chopped nuts over the brownie mixture in the crockpot.

Pour in the remaining half of the brownie batter and then sprinkle on the remaining chopped walnuts or pecans evenly over the brownie batter.

Place the coffee can into the bottom of the crockpot, cover the top of the coffee can with about 8 paper towels. Cover pot with lid and then bake for about 3 hours on high. Do not take the lid off while cooking.

After cooking the dessert, remove the coffee can from the crockpot and discard the paper towels. Allow the brownies to stand for about 5 minutes and then invert the nut crust brownies and serve warm. You might want to add a dollop of whipped topping or even a scoop of vanilla or chocolate ice cream when serving to family and friends.


Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL:

Article Source:

Aug 11

Recipe for Simply Chocolate Pudding

Chocolate Pudding

Chocolate Pudding

In many countries of the world, pudding can mean any sweet dessert. In the United States, however, we are stuck on our own version of pudding; it must be creamy and feel great in your mouth. The history of pudding is long, however. Originally, pudding meant a type of sausage, and even in the Middle Ages, puddings were generally made of meat.

Sometime in the 1600s, puddings were created that were sweet rather than savory. They were usually made of sugar, flour, and nuts made in special bags that could be boiled. Savory puddings were phased out by the late 1700s, and by the 1800s, puddings looked more like boiled cakes. By the mid-1800s, a custard powder was invented by an Englishman named Alfred Bird. He used it to thicken foods without using eggs. In America, everyone loved it and used it for custards.

By the early 1900s, custards were all the rage. Companies like Royal and Jell-O started making their desserts, including puddings as health foods. By the 1930s, pudding mixes were easily found in any market. Vanilla and chocolate were the early favorites. Now there are many flavors of this easy to make pudding. Some people do prefer to make it from scratch, however.

If you are one of these people, it can be tricky to find a good homemade pudding recipe. Some are really pot-de-cremes or pastry creams rather than a true pudding. Most have a lot of complicated instructions. When you luck out and find a good recipe that is both simple and tasty, you know you have hit the jackpot.

Recipe for Simply Chocolate Pudding

This simple recipe for homemade chocolate pudding hits the spot.

What You Need

  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 3 cups whole milk
  • 6 ounces semisweet chocolate, coarsely chopped
  • 1 teaspoon pure vanilla extract

How to Make ItMix the cornstarch, sugar and salt in the top of a double boiler. Whisk in the milk slowly, using a heatproof spatula to scrape the bottom and sides of the pan so all the dry ingredients are added. Place the top of the double boiler over gently simmering water, stirring occasionally and scraping all parts of the pan. Use a whisk if necessary to break up lumps. The mixture should begin to thicken after 15 to 20 minutes. When you notice the mixture is thick enough to coat the back of a spoon, add the chocolate. Stir for a few minutes to smooth the pudding. Remove the pan from heat and mix in the vanilla.

Strain the pudding through a fine mesh strainer for a smooth pudding. This step can be skipped if you do not mind a lump or two. Pour the pudding into a large serving bowl or into individual serving dishes.

For those who like a skin on their pudding, put plastic wrap over the top of the pudding without touching the surface before refrigerating. If you do not like pudding skin, fit the plastic wrap against the top of the pudding, smoothing it gently.

Pudding should be chilled for at least half an hour. It is good up to three days in the refrigerator.


Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL:

Article Source:

Aug 10

Jello Dessert Recipes: How To Make Chocolate Eclairs

Chocolate Eclair

Chocolate Eclair

Is there anyone around who does not like to eat chocolate eclairs? Many people do love to eat them. Children and adults alike enjoy eating delicious desserts and you can make them at home to save money rather than driving down to the local doughnut shack to find them for a pretty penny. Why not just simply learn how to make chocolate eclairs at home? You can even let the kids help you make them if you like.

Making them yourself is easy by following these simple directions. With just a few ingredients you can make the bread part of the eclairs, while using jello pudding to make the delicious filling for the eclairs. After preparing the eclairs and adding the creamy pudding filling, you can make the chocolate sauce to cover them by following this simple recipe.

Recipe for Chocolate Eclairs

What You Need

  • 1 cup water
  • 1/2 cup butter or margarine
  • 1 cup flour
  • 4 eggs
  • 2 packages instant French vanilla pudding
  • 2 1/2 cups milk
  • 1 container whipped topping 8 ounce
  • 1 teaspoon vanilla flavoring
  • 3/4 cups chocolate chips
  • 1/2 cup butter or margarine
  • 1 1/3 cups evaporated milk
  • 2 cups powdered sugar
  • 1 teaspoon vanilla flavoring

How to Make It

Preheat the oven to 400 degrees Fahrenheit.

Add the water and the butter or margarine into a small saucepan. Bring to a boil and then remove from heat. Warm a large mixing bowl and after boiling the water and butter or margarine, pour this hot mixture into the large mixing bowl. Gradually add the flour and stir until the mixture forms a ball. Add the eggs one at a time and beat thoroughly. Mix until the dough becomes very stiff.

Drop this mixture by the teaspoon full onto a baking pan or cookie sheet while forming circles on the pan or laying the dough out in strips on the pan to bake. Place in the preheated oven to bake for about 20 minutes or until done. After baking turn off the oven but do not open the door. Allow the eclairs to stand in the oven for about 1 to 2 hours before removing them from the oven.

To prepare the filling for the eclairs you will add the instant pudding and milk to a large mixing bowl and then mix well. Fold in the whipped topping and the vanilla flavoring. After cooling the eclairs, slice the éclair in half and then generously fill the bottom layer with the creamy pudding mixture. Replace the tops and set aside until needed.

To prepare the chocolate sauce for the eclairs you will melt the 1/2 cup butter or margarine and chocolate chips together and blend well. Gradually add the evaporated milk and powdered sugar and mix well. Bring the mixture to a boil while continually stirring to prevent sticking and burning. Boil and stir for about 8 minutes and then remove from heat. Stir in the remaining vanilla flavoring. Drizzle this chocolate sauce over the tops of the prepared eclairs and then serve.


Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL:

Article Source:

Aug 10

Make It Sweet With A Chocolate Gravy Recipe

Scones with Chocolate Gravy

Scones with Chocolate Gravy

While the first thing that comes to mind when you hear the word gravy, is the succulent sauce that is placed over meat and potatoes, you will find there is another style and that comes in the form of the chocolate gravy recipe. This is a dessert sauce that can be used on cakes, ice cream, biscuits, and other items to help settle down a sweet tooth you might be having. It does have a similar consistency to your traditional sauces and for an elegant touch can be, serve in a gravy boat when it is ready to be pulled out.

Some people do make variations of this on their different dishes that are planned. Sometimes, a white chocolate gravy recipe might be used. This is very similar to your traditional style, but the style of chocolate has been changed. You would still be able to use this on all your normal dishes. So keep this in the back of your mind when you are considering serving up a hot meal with this delicious sauce.

While you are creating these delicious items, consider trying several different variations until you find the mix that works best for you. You can vary from a darker recipe, to a creamy milk chocolate variation that should help to meet the desires of everyone in the family. You can also get creative and add nuts or cherry pieces into the mix and create a unique topping that will have people looking for seconds.

Of course, there is no right or wrong time to serve the chocolate gravy recipe. You can choose to keep it as a Sunday tradition or perhaps a birthday surprise for the person in your life at breakfast time. In fact, you might find this delicious dish works best on Christmas morning as everyone is opening their gifts and need something to tide them over until the big meal of the day arrives. Keep your options open and then proceed with this dish as you feel the time is right.

Microwaveable Chocolate Gravy

What You Will Need

  • 1/2 Cup flour
  • 1 1/2 Cups sugar
  • 4 Tablespoons Cocoa
  • 2 1/2 Cups milk
  • 1/2 stick butter

How to Make It

In a microwave safe bowl combine milk, butter, sugar, cocoa and flour until well blended. Then turn on your microwave for 4 minutes and keep an eye on the mixture. Stir every 30 seconds to ensure the mixture does not burn or scorch. Serve hot over biscuits for the perfect breakfast.


Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL:

Article Source:

Aug 10

Double Chocolate Macarons Recipe

Chocolate Macarons

Chocolate Macarons

Surely just those three words are enough to have any gourmet, or for that matter gourmand, salivating. Macaron, as opposed to macaroon, are the delicate meringue based confection made ground almonds, sandwiched together with a cream, buttercream, chocolate ganache or fruit purée. When sandwiched like this they are called a gerbet in French. It is widely believed that Catherine de Medici was responsible for introducing the confection to France via the pastry chefs she brought with her from Italy upon her marriage to Henry.

Whilst popular back in the 18th & 19th centuries, it was only in recent times when famous French pastry chef Pierre Hermé revitalised the macaron offerings of renowned macaron house of Ladurée that their popularity took off. Sometimes the macarons are made larger and filled with fruits as well as buttercreams then served a dessert or at afternoon tea. One of the most famous is Pierre Hermé Ispahan, a combination of rose macaron with lychees, raspberries and a rosewater buttercream, top with a rose petal.

I’ve tried many macaron chocolatier recipes, but this one has always worked a treat. If you make a decent amount, you can freeze the unfilled shells and defrost & fill when needed.


  • 145g icing sugar
  • 125g ground almonds
  • 25g cocoa powder
  • 145g egg whites
  • 190g granulated sugar
  • 45ml water
  • 2g powdered egg whites

For the ganache:

  • 100g dark chocolate
  • 100ml whipping cream
  • 35g salted butter


  1. Mix half the egg whites, and all of the cocoa, icing sugar and almonds together to form a thick paste
  2. Heat the granulated sugar and water together in a pan until it reaches 121c on a sugar thermometer. Whilst it is reaching temp, beat the remaining egg whites with the egg white powder until they form soft peaks.
  3. Pour the sugar mixture in a steady stream over the eggs whites whilst whisking vigourously (electric whisk is best). Carry on whisking until egg whites drop to around 40c
  4. Mix a third of the egg white mix into the almond paste mix and beat in well, then fold in the remaining egg white mix. Put the mixture in a piping bag and pipe out onto lightly oiled parchment lined baking sheets. Allow the mix to set in a warm and dry place until it is no longer tacky to the touch. Bake at 160c for about 20 mins. Cool and set aside.
  5. For the ganache, break the chocolate into a bowl. Heat the cream until just at boiling, then add 1/3rd of the cream at a time to the chocolate, mixing as you do. When the chocolate is fully melted, slowly add small chunks of the butter until fully mixed. Cool in the fridge until it is of piping consistency then fill the macaron shells.
  6. Once filled, leave the macarons in the fridge (covered) for 24hrs, then bring back to room temp and eat!

Exceptional, intensely flavoured chocolate gift boxes which are handcrafted using natural ingredients by former UK MasterChef finalist and award-winning chocolatier Ben Axford.

Benjamin Chocolatier handcraft exquisite chocolates using only natural ingredients and a very unique method that delivers exceptional layers of flavour. We like to be different. We like to make people smile. We like the little luxuries in life.

Article Source:

Aug 10

Cuban Chocolate Marquise Recipe

Chocolate MarquiseIf you a serious chocoholic and like your desserts ridiculously rich, then this is one of those dishes that will give you a real chocolate buzz.

The term Marquise is French and used to refer to the wife of a Marquis or nobleman, much the same as Duke and Duchess in English. It therefore seems possible the dessert is using reference here to a dessert of high nobility or just hinting at its inherent richness. Marquises are dense, rich affairs, often made in terrine dishes then sliced or in ingot shaped moulds. In reality you can make it any form you wish. I use small silicon muffin moulds which makes turning out the marquises far easier. Many chocolatier recipes call for adding cream or butter, but really there is no need unless you really want a less dense texture and lighter flavour. But truthfully marquises should be thoroughly indulgent affairs. If you want light go for a chocolate mousse.

It’s imperative to use really good chocolate in this recipe as there is no hiding place. The flavour of the chocolate should be the star. But your garnishes or flavourings can add to this. So add a little whiskey, rum or cognac to the base recipe if you wish. Pair it with something creamy and sweet to balance. In the past I have made Olive Oil marquises with sweet tapenade, white choc emulsion and brioche “sand”, Golden rum marquises with roasted banana pieces, white chocolate coconut cream & candied macadamias. The possibilities are only limited by your imagination. How about a whisky marquise with oat tuiles, whisky, orange & honey soaked raspberries?

This chocolate marquise is ridiculously rich and decadent, fairly simple to make, and will no doubt become a dinner party favourite.

I pair it with salted caramel, malted milk ice cream and honeycomb for texture. But you could just add a scoop of vanilla ice cream, some toasted nuts or even some caramelised brioche crumbs.

The portions may seem small, but after a starter and main these are the perfect size.

Ingredients: Serves 6

  • 200g 70% dark chocolate. I use a Cuban variety
  • 2 eggs
  • 2 egg yolks
  • 80g lightly flavoured honey
  • Sea salt


  1. Melt the chocolate in a plastic bowl in the microwave, checking every 30 seconds, and stirring in the un-melted pieces as it melts, set aside whilst you prepare the other elements
  2. Whisk the egg yolks and eggs in a bowl with an electric whisk until they are pale yellow and fluffy
  3. Heat the honey in a saucepan until it reaches 121c. Allow to cool to 100c then slowly add to the melted chocolate. If your mixture goes grainy, just add 2 teaspoons of boiling water whilst blending with a stick blender or electric whisk.
  4. Finally add the melted chocolate and honey to the egg mixture and fold in well. Pour into silicon moulds and allow to set overnight. Turn out from the moulds, sprinkle with a little sea salt and serve with your choice of garnishes.

Exceptional, intensely flavoured chocolate gift boxes which are handcrafted using natural ingredients by former UK MasterChef finalist and award-winning chocolatier Ben Axford.

Benjamin Chocolatier handcraft exquisite chocolates using only natural ingredients and a very unique method that delivers exceptional layers of flavour. We like to be different. We like to make people smile. We like the little luxuries in life.

Article Source: