These homemade chocolate recipes will bring a smile to any chocolate lovers face.
I have homemade chocolate cake, creamy chocolate sauce, rich chocolate glaze, chocolate chunk cookies and more below and at the end of the page.
This homemade chocolate recipe is a keeper. So moist, rich and delicious.
CHOCOLATE CAKE RECIPE
1-3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup butter
1-1/4 cups white sugar
3 squares good chocolate, melted and cooled
1/2 cup sour cream
3/4 cup milk
2 tsp homemade pure vanilla extract
1 TBS flour
1/2 cup homemade brown sugar, packed
1/2 cup cream
1/4 cup butter
1 tsp homemade pure vanilla extract
PREHEAT oven to 350 degrees. Grease and flour two 8 inch cake pans; set aside.
Sift flour, measure, sift with baking soda three times. Cream butter thoroughly and add sugar gradually and beat for 5 minutes until light and fluffy.
Add unbeaten egg; mix. Add melted chocolate and beat well. Add 1/4 cup flour and mix well. Add sour cream and mix. Add remaining flour alternately with milk, beating well after each addition. Add vanilla. Pour into prepared cake pans and bake for 35 minutes.
To make the caramel filling, combine all ingredients except vanilla and cook until thick. Remove from heat and add vanilla. Cool and spread between layers of cake.
This is a sinful homemade chocolate recipe and is so easy to make. Try it today.
CHOCOLATE ECLAIR DESSERT RECIPE
1 box graham crackers
2 small boxes instant french vanilla instant pudding
3 cups milk
8 oz tub Cool Whip or homemade whipped cream
2 TBS butter, softened
1/4 cup milk
2 envelopes Nestle ChocoBake
1-1/2 to 2 cups powdered sugar, sifted
Place a layer of whole graham cracker on the bottom of a 9x13 pan. In a bowl, combine the 3 cups of milk with the instant pudding and beat until smooth. Fold in the whipped cream and pour over the graham crackers.
Next place another layer of graham crackers over the pudding mixture.
In a small bowl, add the 2 TBS butter, 1/4 cup milk and Chocobake with the powdered sugar to make a soft frosting. Spread this mixture over the graham cracker layer. Cover and chill until ready to serve.
This homemade chocolate recipe requires a lot of mixing; but so worth it in the end. Makes a beautiful holiday dessert.
HOMEMADE FRENCH SILK PIE RECIPE
1 cup butter, almost melted
1-1/2 cups white sugar
2 tsp pure vanilla extract
1/4 cup powdered sugar, sifted
4 (1oz) squares unsweetened baking chocolate, melted (cooled)
One 8" pastry shell, baked and cooled or an Oreo crust (recipe below)
Melt the baking chocolate; cool and set aside. Cream the butter in a mixing bowl and SLOWLY add the sugar until light colored and well blended; light and fluffy. You should see the mixture turning white as it is beaten. If it doesn't turn white, you haven't whipped it enough. Separate two of the eggs and place 2 eggs whites in a bowl; set aside. Reserve the yolks.
Add the eggs one at a time and beat with the whisk attachment for five minutes after each addition. IMPORTANT for this pie. As each egg is added, it will appear to thicken a bit. But after five minutes elapse it gets fluffy - and then gets even fluffier. Add the next egg and repeat for the 2 whole eggs and the 2 yolks.
Place the egg whites in a mixing bowl and beat with the sugar until soft peaks form. Add the melted chocolate and mix well. Fold this chocolate meringue in with the filling and then place in the pie shell.
Chill at least 4 hours before serving. You may add a dollop of homemade whipped cream, Hersey kisses and chocolate shavings before serving.
CHOCOLATE OREO WAFER CRUST
1-1/2 cups Oreo cookies, crushed (16 cookies)
6 TBS butter, melted
Mix crumbs and melted butter or margarine until well blended. Press into an 8 or 9 inch pie plate. Chill until firm.
This homemade chocolate recipe is used often and a perfect garnish for Belgium waffles.
EASY CHOCOLATE GLAZE
and pour over the cake just before its completely cool so the glaze
HOMEMADE CHOCOLATE GLAZE
3/4 cup semisweet (or bittersweet) chocolate chips
3 TBS butter
1 TBS corn syrup
1/2 tsp pure vanilla extract
In a double boiler over simmering water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.
You may make the glaze in the microwave using a Pyrex glass measuring cup, at 45 seconds for the chocolate chips, butter and corn syrup, stirring until smooth then adding the vanilla.
Tip: spray the measuring spoon with non-stick spray before measuring the corn syrup and it will slide right out.
RECIPE FOR CHOCOLATE GLAZE
4 ounces semisweet chocolate
1/3 cup unsalted butter
2 tsp Grand Marnier (optional)
Cut the chocolate into chunks. Melt the chocolate in a heatproof bowl set over simmering water in a saucepan. Stir occasionally, just until melted.
Cut the butter into small pieces, and gently stir it in the warm melted chocolate in 2 to 3 batches. Add the Grand Marnier, and stir it into the chocolate mixture, added more to taste. It's ready to go.
CHOCOLATE DESSERT SAUCE
This is a wonderful homemade chocolate recipe. I use milk chocolate for this creamy and dreamy sauce. You can certainly use dark or semisweet chocolate.
Please see another one of my chocolate sauces HERE.
Makes a great ice cream sauce.
homemade brown sugar, packed
pinch of salt
2 TBS corn syrup
3/4 cup whole milk
4 oz premium milk chocolate, finely chopped
1 TBS homemade unsalted butter, at room temperature
1/2 tsp homemade pure vanilla extract
Stir the sugar, salt and corn syrup together in a medium heavy bottomed saucepan. Pour in the milk and stir to blend. Put the pan over medium heat and bring to a boil; stirring frequently. Turn down the heat to medium-low and cook, still stirring, for 3 minutes.
Remove from the heat, add the chocolate and stir until it is melted and the sauce is smooth. Stir in the butter and vanilla.
Use immediately, or pour the sauce into a clean jar with a tight fitting lid; refrigerate until needed.
The best homemade chocolate recipe for cookies is below, but first some pointers before you make them.
They are big, gooey, exceedingly chocolaty - thanks to the unsweetened, bittersweet and milk chocolate as well as the cocoa powder in the dough - and exceedingly chunky - thanks to the two different kinds of chopped chocolate pieces and nuts. You’ll never eat just one at a sitting. Your friends and family will beg you for this chocolate cookie recipe. Honest.
A quick note on the chocolate: these cookies are very good made with store-bought chocolate chips, but they are stupendous made with hand-chopped excellent quality chocolate. Because I think the cookies are worth the time, effort and expense of using really good chocolate for both the dough and the mix-ins, I pull out my best bittersweet (or semisweet) chocolate and melt some for the dough.
I then chop some into generous chunks to stir right in before
baking. I also use hand-chopped good quality milk or white chocolate.
Because some hand-chopped pieces will be big and small, and some will
melt better than others, you’ll have a different chocolate treat with
each bite. That's enough about this homemade chocolate recipe; let's
bake up a batch.
HOMEMADE CHOCOLATE COOKIE RECIPE (CHUNKERS)
1/3 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking powder
3 TBS unsalted butter, cut into 3 pieces
6 oz bittersweet chocolate, coarsely chopped
1 oz unsweetened chocolate, coarsely chopped
2 large eggs, at room temperature
2/3 cup white sugar
1 tsp pure vanilla extract
6 oz semisweet chocolate, chopped into chunks (or 1 cup store-bought chocolate chips)
6 oz premium quality milk or white chocolate, chopped into chunks (or 1 cup store-bought chocolate chips or chunks)
1-1/2 cups salted peanuts or toasted pecans, coarsely chopped
PREHEAT oven to 350 degrees and line two baking sheets with parchment paper or silicone mats.
Sift together the flour, cocoa, salt and baking powder; set aside.
Set a heat-proof bowl over a saucepan of simmering water. Add the butter, bittersweet chocolate, unsweetened chocolate and heat, just until melted - the chocolate and butter should be smooth and shiny but not so hot that the butter separates. Remove from the heat and set aside to cool.
In a large mixing bowl, beat the eggs and sugar on medium-high for 2 minutes or until pale and foamy. Beat in the vanilla. Reduce to low speed and add the melted butter and chocolate, mixing only until incorporated.
Scrape down the bowl and then on low,. add the dry ingredients. Mix just until the dry ingredients disappear into the dough, which will be thick, smooth and shiny.
Fold in the semisweet and milk (or white) chocolate chunks and nuts. At this point you will have more "crunchies" than dough. The dough can be wrapped in plastic and kept refrigerated for up to 3 days.
Drop the dough by generously heaping tablespoons onto the prepared baking sheets, leaving about 1 inch of space between the mounds of the dough.
Bake for 10-12 minutes or until the tops of the cookies look a little dry but the interiors should still be soft. Slide off the baking sheet and using a metal spatula, lift the cookies onto a cooling rack to cool to room temperature.
Repeat with remaining dough, baking only one sheet at a time and making sure to cool the baking sheets between batches.
When the cookies are cooled and the chocolate is still gooey and you want it to be a bit firmer, just place them in the refrigerator for 10 minutes. A tremendous homemade chocolate recipe by Dorie Greenspan.
Here's another homemade chocolate recipe that also substitutes as a homemade cake mix. You can store in the pantry for months.
CHOCOLATE CAKE BALLS
2 cups flour
1-3/4 cups white sugar
1 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 TBS shortening
1-1/3 cups water
1/2 cup vegetable oil
3 large eggs
3 oz semi-sweet chocolate
Sift flour, sugar, cocoa, baking powder, baking soda and salt together in a mixing bowl. Blend the shortening into the dry ingredients on medium, until there are no chunks.
At this point in the recipe you can place the above mixture in a tightly secured container and store like a "cake mix." It keeps for several months. You just add the water, oil and eggs and bake.
PREHEAT oven to 350 degrees. Butter two 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Blend the dry cake mix with the water, oil and eggs on low until just combined. Then beat on medium speed for two minutes and pour into the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
9x13 pan takes 35-38 minutes
cupcakes take 19-22 minutes
When the cake cools, crumble it into a large mixing bowl with the frosting and mix. Cover and place in the refrigerator for 3 hours. On a cookie sheet lined with wax, roll the mixture into bite-sized balls and put into the freezer for one hour. Melt the chocolate. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
This homemade chocolate recipe makes a delicious icing.
RICH CHOCOLATE FROSTING
1 cup butter or homemade unsalted butter, softened (no substitutes)
4 cups powdered sugar, sifted
1-1/4 cups baking cocoa
2 tsp pure homemade vanilla extract
1/4 to 1/2 cup homemade evaporated milk
In a large mixing bowl, cream the butter until light and fluffy. Slowly add the powdered sugar, cocoa and vanilla and beat well. Begin with 1/4 cup of evaporated milk for the desired spreading consistency; adding more if needed.
Be sure to click on the above links for more moist cake recipes. I do have more than just moist cake recipes, check out more of my favorites on the navigation bar to the left too.
I have more than homemade chocolate recipes, check out more homemade food at the links below...