CHOCOLATE BREAD
An easy one bowl Chocolate Bread filled with chocolate chips.
Provided by Jessica Holmes
Categories Cake
Time 1h15m
Number Of Ingredients 12
Steps:
- Grease and line your 9 by 5 inch loaf pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large mixing bowl, sift together flour, cocoa, baking soda, baking powder and salt. Add sugars and gently stir.
- In the microwave, heat the butter in a large heatproof bowl until just melted, stirring in between 20 second bursts. Add your vanilla and eggs to your butter and whisk gently until combined.
- Make a well in the middle of your dry ingredients, add wet ingredients along with buttermilk. Very gently fold the mixture using a spatula or wooden spoon until the mixture is just combined - be careful not to over mix. Add 75 grams (1/2 cup) of chocolate chips to the batter.
- Pour mixture into prepared tin and sprinkle extra 35 grams (1/4 cup) of chocolate chips on top. Bake for approximately 45 minutes or until a knife inserted into the middle comes out clean. Leave to cool completely on a wire rack.
Nutrition Facts : ServingSize 1 slice, Calories 292 calories, Sugar 21.1 g, Sodium 224.1 mg, Fat 14.7 g, SaturatedFat 8.8 g, TransFat 0 g, Carbohydrate 38.3 g, Fiber 2.5 g, Protein 5.3 g, Cholesterol 64 mg
HOT CHOCOLATE MONKEY BREAD
Easy monkey bread recipe layers biscuit pieces in between a Swiss Miss chocolate glaze for a pull apart gooey treat to top with Reddi-wip.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
- Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
- Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 48.2 g, Cholesterol 2.8 mg, Fat 17.4 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 886.4 mg, Sugar 19.6 g
HOT CHOCOLATE BREAD PUDDING
Provided by Katie Lee Biegel
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Grease a 9-by-13-inch baking dish with butter or cooking spray.
- In a large bowl, whisk the half-and-half, milk, granulated sugar, vanilla, cinnamon, salt, hot chocolate mix, whole eggs and egg yolks. Stir in the bread cubes until evenly coated. Stir in the chocolate chips and marshmallows. Transfer the mixture to the prepared baking dish. Cover and refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F.
- Bake until golden brown, 55 minutes to 1 hour. Let stand 10 minutes before cutting. Serve dusted with confectioners' sugar and a dollop of whipped cream.
HOT CHOCOLATE BAKED FRENCH TOAST
With a dense custardy inside, a crispy crust, and an extra dose of hot chocolate sauce to pour over the top, this is the most indulgent, decadent breakfast you can prep in advance for Christmas morning.
Provided by Anna Stockwell
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Butter a 13x9" baking dish. Arrange bread slices in overlapping rows in dish.
- Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.
- Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.
- Preheat oven to 350°F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35-40 minutes longer. Let cool 10 minutes.
- Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3-5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.
- Serve French toast with hot chocolate sauce and toasted hazelnuts.
- Do Ahead
- French toast can be assembled 1 day ahead before baking; cover tightly with foil and chill.
HOT CHOCOLATE BREAD
Perfect for the winter season, my daughter and husband love it when I make this! It makes a large loaf so use your large loaf pan. Also can be made into individual loafs, just adjust cooking time.
Provided by Annamaria Settanni McDonald
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Combine cream cheese, butter, and sugar. Cream with a mixer. Add egg and vanilla. Mix again. Add the cocoa powder and about 1/2 cup of the buttermilk; mix well. Add all the remaining ingredients (except the marshmallows) and stir to combine. Fold in the marshmallows.
- 2. Spoon into a greased loaf pan. Bake at 350-degrees for 50-60 minutes.
QUICK CHOCOLATE BREAD (CHOCOLATE LOAF CAKE)
This quick Chocolate Bread recipe takes just 15 minutes to throw together and will fill your home with the most chocolatey aroma. Also known as chocolate loaf cake, it makes an easy and wonderful sweet treat for breakfast or anytime.
Provided by Marie Roffey
Categories Afternoon Tea Dessert Snack Sweets
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C / 350F / 160C fan forced. Grease and line a 6 cup capacity loaf tin (roughly 8x4 inch)
- In a large bowl sift the cocoa if it has lumps, then whisk in the flour, both sugars, baking powder, baking soda and salt.
- Reserve ¼ cup of chocolate chips and add the rest to the batter. Mix well then set aside.
- In a separate bowl whisk together the eggs, milk, slightly cooled melted butter and vanilla until well mixed.
- Make a well in the centre of the dry ingredients and add the wet ingredients. Fold with a spatula until just combined.
- Tip the batter into the prepared tin, level out the top and scatter over the remaining chocolate chips.
- Bake for 50-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two (you'll have to try to miss the choc chips though).
- Cool in the tin for 10-15 minutes, then transfer to a wire rack too cool completely. Serve while still a little warm (for gooey chocolate chips) or at room temperature once the chocolate has set again..
Nutrition Facts : ServingSize 91 g, Calories 330 kcal
HOT COCOA MONKEY BREAD
What's better than monkey bread with a crispy chocolaty crust? One that also has pockets of gooey marshmallows running through it.
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
- Cut the biscuits into quarters. Combine the hot cocoa mix and sugar in a large bowl and stir together.
- Working in batches, toss one-third of the biscuits in the melted butter, roll them in the hot cocoa mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the marshmallows and chocolate chips. Repeat to make 2 more layers of biscuits rolled in cocoa, the marshmallows and chocolate chips. Sprinkle the top with any leftover hot cocoa mixture and drizzle with any leftover butter.
- Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
CHOCOLATE QUICK BREAD
My husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little-and still do as grownups! -Melissa Mitchell-Wilson, Wichita, Kansas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 214 calories, Fat 10g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 192mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
HOT CHOCOLATE AND TOAST
yummy for breakfast, i looked to see if this was posted somewhere but i couldn't find it. Just try it
Provided by kel-Cie T
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- toast your bread.
- butter it.
- prepare hot chocolate.
- Dunk you toast in the hot chocolate.
- eat and enjoy.
Nutrition Facts : Calories 301.1, Fat 10.9, SaturatedFat 6.1, Cholesterol 35.4, Sodium 466.9, Carbohydrate 38.3, Fiber 1.4, Sugar 3.7, Protein 12.4
CHOCOLATE BREAD
This bread is full flavour
Provided by carol1196
Time 1h
Yield Makes Sandwiches
Number Of Ingredients 0
Steps:
- Mix oil and eggs with mixer until blended together.
- Add cake mix, pudding mix and hot water. Continue mixing until smooth.
- Pour batter into 3 small, greased loaf pans (batter should come up a little over half of the pan depth).
- Bake at 350 degrees for 35 to 45 minutes.
- NOTE: There are many variations for this. Add chocolate chips, white chocolate chips, toffee bits, an added teaspoon of cinnamon is very good. I've never tried another flavor of pudding, but think of all the possibilties there are with that (banana, cheesecake, coconut...need I go on?) Be creative and make the bread your own flavor!
HOMEMADE WHITE HOT CHOCOLATE
Try a warm mug of this delicious homemade white hot chocolate when you come in from the cold! Easy and quick to make. Garnish with whipped cream, crushed peppermint candies, sprinkles, chocolate syrup, or chocolate curls.
Provided by Dawn
Categories Drinks Recipes Hot Chocolate Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine white chocolate chips and half-and-half in a medium saucepan over medium heat. Stir continuously until chocolate has completely melted, 3 to 4 minutes. Stir in milk and vanilla extract until heated through, 3 to 4 minutes more. Pour into mugs and serve.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 35.5 g, Cholesterol 40.4 mg, Fat 23.5 g, Protein 10.9 g, SaturatedFat 14.4 g, Sodium 149.8 mg, Sugar 33 g
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