CHOCOLATE STRAWBERRY JELLY ROLL
While most cake rolls seem time consuming and daunting, this version is foolproof, thanks to an easy and fun method of assembling the cake layer. We added delicious strawberries and dark chocolate for the ultimate dessert.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray.
- Prepare the cake mix as directed; pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely.
- Meanwhile, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on medium-high speed until combined and fluffy, about 2 minutes. Reduce the speed to low and gradually add in the confectioners' sugar. Increase the speed to medium-high and beat until fluffy and combined, about 2 minutes.
- Crumble the cake into a large bowl. Add 1/4 cup of the frosting and mix with your hands until smooth and combined.
- Line a 15 1/2-by-10 1/2-inch jelly roll pan with plastic wrap. Put the cake "dough" on top. Cover with another sheet of plastic wrap and pat the mixture into an even rectangle that fills the pan. Transfer the mixture in the plastic to a work surface (the shorter side facing you) and roll out just enough so that the surface is smooth. This helps make the dough even and not patchy. Press the flat side of a ruler against all the sides of the dough so they are straight. The dough should be about 10-by-15 inches.
- Put the freeze-dried strawberries in a spice grinder and pulse until finely ground. Add to the bowl with the remaining frosting and beat until combined.
- Remove the top sheet of plastic wrap from the dough. Add the strawberry frosting and spread out evenly with a small offset spatula, leaving about a 1 1/2 inch border on the short side furthest away from you.
- Roll the dough away from you into a jelly roll shape, using the plastic to roll tightly until it's covered by the plastic. Place it on a baking sheet. Freeze while you make the chocolate coating.
- Combine the dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth, about 6 minutes. Remove the bowl from the saucepan and set aside until cooled and thickened slightly, about 7 minutes.
- Meanwhile, unwrap the jelly roll cake and place on a rack set over a baking sheet.
- Pour the chocolate over the cake until completely covered. Decorate the top with freeze-dried strawberries. Freeze until the chocolate is set, about 5 minutes. Transfer to a serving platter and cut into slices. Serve chilled.
BROWNIE TRUFFLE-STUFFED STRAWBERRIES RECIPE BY TASTY
Whether you need a Valentine's Day dessert or a baby shower treat, these Truffle Brownie-Stuffed Strawberries are perfect for any celebration. The rich chocolate center pairs perfectly with the light, fresh strawberry. Top with melted chocolate, your favorite toppings, and a cookie stick for easy serving, and you're ready to go!
Provided by Katie Aubin
Categories Desserts
Time 2h5m
Yield 24 strawberries
Number Of Ingredients 13
Steps:
- Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
- While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
- In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
- Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
- Chill the strawberries in the refrigerator for 30 minutes.
- Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
- Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
- Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
- Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
- Let the chocolate set, about 5 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 32 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, Sugar 25 grams
S'MORES HOT COCOA BOMBS RECIPE BY TASTY
Here's what you need: dark chocolate chip, hot cocoa mix, whole Honey Maid Graham Crackers, mini marshmallows, milk, silicone chocolate round molds
Provided by Mondelez
Categories Desserts
Time 30m
Yield 6 cocoa bombs
Number Of Ingredients 6
Steps:
- In a medium microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring between, until completely melted. Stir until smooth.
- Spoon a dollop of the melted chocolate into each cavity of the chocolate molds, then spread in a thin, even layer all around the molds. Freeze for 2 minutes, or until solid.
- Remove 2 cylinders at a time from the molds. Fill 1 cylinder with 1 tablespoon of hot cocoa mix, 1 teaspoon Honey Maid graham cracker crumbs, and 1½ tablespoons mini marshmallows. Dip the edges of the other cylinder lightly in the melted chocolate, then place on top of the filled half. Spread a bit of melted chocolate on the outside edges to seal. Place on a baking sheet and freeze for another 2 minutes to set. Repeat with the remaining ingredients to make 6 hot cocoa bombs total.
- Drizzle melted chocolate over the top of each hot cocoa bomb, then sprinkle Honey Maid graham cracker crumbs and a couple mini marshmallows on top. Refrigerate until ready to use.
- To serve, heat a mug of milk until steaming. Add a hot cocoa bomb and stir until melted and incorporated.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 16 grams
CANDIED FRUIT PLATTER
Yummy chocolate-dipped fruits make a perfect dessert and a pretty arrangement on your table. I like to use them for brunches or buffets. -Dina Nicastro, Thornhill, Ontario
Provided by Taste of Home
Categories Appetizers Desserts
Time 1h15m
Yield varies.
Number Of Ingredients 8
Steps:
- Prepare fruit; pat dry with paper towels. Microwave unwrapped candies, one at a time, for 10 seconds each. Wrap softened candies around strawberries and pretzel sticks as desired., In a microwave, melt milk chocolate chips and 2 tablespoons shortening; stir until smooth. Repeat with semisweet chocolate chips and remaining shortening. Melt candy coating; stir until smooth., Dip fruit and pretzels into melted coatings; decorate as desired. Sprinkle with coconut and pecans if desired. Place on waxed paper; let stand until set.
Nutrition Facts :
CHOCOLATE SANDWICH COOKIE REINDEER RECIPE BY TASTY
These reindeer treats are the perfect semi-homemade holiday treat. Dip chocolate sandwich cookies in melted chocolate, then decorate with pretzel antlers, white chocolate chip eyes, and cinnamon candy noses.
Provided by Tikeyah Whittle
Categories Snacks
Time 45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with wax paper or nonstick foil.
- In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, for 2-3 minutes, or until the chocolate is completely melted and shiny.
- Dip the sandwich cookies in the melted chocolate to coat completely, then transfer to the prepared baking sheet.
- Decorate each sandwich cookie with 2 broken pretzel halves for antlers, 2 chocolate chips for eyes, and a red cinnamon candy for a nose. Dip a toothpick in the leftover melted chocolate and dot onto the tops of the white chocolate chips.
- Refrigerate for at least 30 minutes, or until the chocolate is set.
- Enjoy!
CHOCOLATE CHERRY JAM
I've been experimenting with chimerical jam recipes to try to create a working Black Forest jam. This is the closest I've come to what I want - let me know what you think!
Provided by Spicy Pancake
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Pit the cherries if necessary, then chop them up. Crush the remains thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they all were part of the original fresh berry. Measure 6 cups of crushed fruit into 6- or 8-quart heavy saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
- Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount with pectin in small bowl. Stir pectin-sugar mixture into fruit in saucepan. Add butter. Bring quickly to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim foam and ladle into pint or half-pint jars, leaving 1/4 inch headspace and process 10 minutes in boiling water canner.
Nutrition Facts : Calories 535.8, Fat 6, SaturatedFat 3.6, Sodium 63.1, Carbohydrate 128.9, Fiber 4.2, Sugar 99.9, Protein 1.5
CHOCOLATE SWISS ROLL
This nostalgic dessert can be made a day ahead. Fill with a vanilla cream, dust with icing sugar to finish and serve in slices
Provided by Barney Desmazery
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
- Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
- Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
- While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.
Nutrition Facts : Calories 332 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.21 milligram of sodium
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