These homemade chocolate recipes will bring a smile to any chocolate lovers face.
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 9×13 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.
Homemade Chocolate Recipes
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
Filling
1 cup butter, almost melted
1-1/2 cups white sugar
2 tsp pure vanilla extract
Meringue:
4 eggs
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.
My Secret:
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.
Try This With a Chocolate Pie Crust
This homemade chocolate recipe is used often and a perfect garnish for Belgium waffles.
EASY CHOCOLATE GLAZE
1 cup powdered sugar
2 TBS cocoa
2 TBS milk
1 tsp pure vanilla extract
Mix well and pour over the cake just before its completely cool so the glaze soaks in.
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.
NOTE
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.
2 TBS 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.
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.
NOTE:
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.
9×13 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…