CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE VELVET
Steps:
- If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer rim edge of the champagne flute in the chocolate.
- Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink.
CHOCOLATE VELVET CAKE
Make and share this Chocolate Velvet Cake recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.
- Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
- Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter.
- Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.
- Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer.
- Yield 1 (13- x 9-inch) layer (8 cups batter).
Nutrition Facts : Calories 546.6, Fat 27.4, SaturatedFat 13.2, Cholesterol 129.8, Sodium 279, Carbohydrate 73.2, Fiber 2.8, Sugar 51.6, Protein 6.9
CHOCOLATE VELVET CUPCAKES
Adding sour cream and chocolate chips to Betty Crocker™ Super Moist™ devil's food cake mix adds a deeply decadent flavor to these cupcakes.
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients except chocolate chips with electric mixer on medium speed about 2 minutes, or until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups.
- Bake 18 to 24 minutes or until toothpick inserted in center of cupcake comes out almost clean. Cool 10 minutes; remove from muffin pans. Cool completely.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Beat in butter flavor until icing is creamy. Place in decorating bag fitted with tip; pipe large swirls on tops of cupcakes. Top with chocolate curls. Store covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 39 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 30 g, TransFat 0 g
CHOCOLATE VELVET RECIPE
Provided by davidgoodman
Number Of Ingredients 28
Steps:
- 1. Preheat oven to 425 F degrees. 2. Butter a small jelly-roll pan and on it place a sheet of bakers parchment or waxed paper. Butter paper lightly and sprinkle evenly with flour. Whip whole eggs with yolk and sugar until mixture is very pale and forms ribbons when a little is dribbled back into the bowl from the tip of the mixing spoon. Fold in sifted cornstarch and grated lemon rind. Spread evenly into prepared pan. Bake for about eight minutes, or until cake is golden brown but still moist. The cake must be pliable enough to fit into a mold. When it has cooled for 10 minutes, cut cake in strips that can be fitted into charlotte mold or bowl. Mold should be completely lined with no spaces showing. Set aside. Praline Paste: Pulverize both almonds and hazel nuts in a blender or food processor. They should be very fine. Set aside. Brush a platter with vegetable oil. Place sugar in a heavy-bottomed saucepan and moisten with lemon juice. Place over high heat stirring constantly until sugar melts completely and turns light brown. Watch this carefully as it will begin to take on color all at once. Remove from heat and keep stirring until sugar is the medium brown color of brewed tea. Pour onto oiled platter and set to cool. When hard and crisp pulverize in blender or food processor. Combine with pulverized nuts and set aside. The filling: Melt butter and set aside. Me1t chocolate in a double boiler and set aside. Dissolve coffee in rum and queurs and mix until smooth. Whipped egg yolks with sugar until firm and Xxx. Beat egg whites to soft peaks. Fold praline paste into egg yolk mixture, then fold in cooled melted butter and chocolate. Mix thoroughly. Fold in whipped cream and finally fold in beaten egg whites. Pour in the mold lined with the roulade and chill until set about three to four hours. The chocolate glaze: Melt chocolate in a double boiler. When melted stir in hot water, a tablespoonful at a time. Mix until smooth. Assembling the cake: Unmold the chilled filled roulade cake. To do this you will need a bowl slightly larger than the cake mold. Invert the mold so the roulade cake is turned out into the larger bowl. Gently and evenly pour the hot chocolate glaze back and forth over the roulade. Repour extra glaze that runs into larger bowl. Pour from side to side until mold is covered. With a large spatula, lift cake onto platter.
CHOCOLATE VELVET ICE CREAM
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
- Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
CHOCOLATE VELVET PUDDING
Got this recipe online from Cooking.com Here's a traditional chocolate pudding, which uses semisweet chocolate, butter and egg yolks to give it an ultra-velvety texture. Spoon whipped cream atop the pudding, and sprinkle with freshly ground coffee or fresh raspberries before serving. Cooking time includes cooling
Provided by Bonnie G 2
Categories Dessert
Time 1h15m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix sugar, egg yolks and cornstarch in heavy medium saucepan. Gradually whisk in milk.
- Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.
- Continue to boil 1 minute longer, whisking constantly.
- Remove pudding from heat.
- Add chocolate, butter and vanilla; whisk until pudding is smooth.
- Divide between 4 dessert dishes.
- Cover and refrigerate until cold.
Nutrition Facts : Calories 574.7, Fat 38.7, SaturatedFat 23, Cholesterol 173.4, Sodium 145.9, Carbohydrate 60.6, Fiber 7.3, Sugar 44.3, Protein 11.6
CHOCOLATE VELVET DESSERT
This sounds so yummy! From taste of home. How can you go wrong with CHOCOLATE? Needs to chill overnight, not included in cooking or prep time.
Provided by Courtly
Categories Pie
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch up sides of a greased 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack.
- In microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In mixing bowl, combine egg yolks, cream and vanilla; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.
- Place pan on a baking sheet. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- For frosting, in mixing bowl, cream butter. Combine confectioners sugar and cocoa; add butter with enough milk to achieve frosting consistency. Pipe into center of dessert, Refrigerate leftovers.
Nutrition Facts : Calories 572.2, Fat 37.1, SaturatedFat 21.8, Cholesterol 173.3, Sodium 185.3, Carbohydrate 62, Fiber 2.6, Sugar 51, Protein 4.5
CHOCOLATE VELVET MOUSSE
This is a choco-holics dream mousse. It is a staple for me. I use it as a filling for cakes, trifles, eclairs and cream puffs or in terrines, or layered in parfait glasses with berries and angelfood cake cubes. Or - just on it's own, in pretty cups. Very rich, very decadent, absolutely delicious. You must use a high quality chocolate in this.
Provided by P48422
Categories Dessert
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- NOTE: The flavor of this mousse depends entirely on the chocolate you use.
- Please use the highest quality chocolate you can.
- DO NOT use Bakers chocolate.
- Do not use chocolate chips.
- I like Callabeut, but Sharffenberger, Valhrona, Giardelli-- all are options.
- DIRECTIONS: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
- Stir until smooth.
- Whisk in the yolk and mix well.
- Set aside.
- Using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
- Add the whites and whip until soft peaks form.
- Sprinkle in the sugar, beating on high until stiff, but not dry.
- Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
- Beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
- Fold everything together gently until no streaks of white appear.
- Turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
- Or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
- Note: This mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
- This allows it to be formed into molds and terrines and be sliced or cut.
- It is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
- I also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
- The uses for this mousse are endless.
CHOCOLATE VELVET ICE CREAM
If you like chocolate ice cream you'll love this ice cream reminiscent of a frozen mousse. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by JKINFLA
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
- While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 25.5 g, Cholesterol 184.3 mg, Fat 33.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 20.4 g, Sodium 34.6 mg, Sugar 20.7 g
RED VELVET CHOCOLATE CAKE
What could make traditional red velvet cake even better? Chocolate, of course!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 two-layer cake
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
- Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.
CHOCOLATE VELVET POUND CAKE
The addition of hot water at the end of this recipe makes for an exceptionally moist cake. Ice cream and warm Chocolate Ganache are also nice accompaniments for this cake.
Provided by LMillerRN
Categories Dessert
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
- Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
- Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
- Sift powdered sugar over top of cake.
Nutrition Facts : Calories 496.3, Fat 20.8, SaturatedFat 12.3, Cholesterol 82.8, Sodium 300.8, Carbohydrate 72.5, Fiber 2.5, Sugar 51.8, Protein 5.7
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