Hot and fresh- from- the-oven chocolate desserts are the perfect finale for the grandest celebration of the year. The rich zest of chocolate (whether dark or white) as well as its splendid texture earned a highest rating in the field of kitchen economics.Here is Quick and Easy Chocolate Desserts:
Hot Chocolate Fudge Cakes Recipe
This is one of the most chocolate dessert recipes that are ideal for holiday celebration like birthdays, Thanksgiving, and the like. More elaborately, this can be made two days prior to the celebration that you are looking forward to.
I bet that you are kicking to know how to do this straight from your own luxurious kitchen. Without further ado, here is how to do it. You better take a look at this folks!
The following are the needed ingredients to come up with a ten-serving Hot Chocolate Fudge Cake.
3.4 ounces all-purpose flour (about 3/4 cup)
2/3 cup unsweetened cocoa
5 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute
1 1/2 teaspoons vanilla extract
1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
2 tablespoons powdered sugar
After knowing what ingredients to need in making this cake, here is the list of procedures to follow.
First, lightly spoon the flour using a measuring cup then level it with a knife. Mix together the cocoa, flour, baking powder, espresso powder, and salt.
Second, apply butter in a bowl (large enough to cater all the ingredients to completely get the mixture). Beat it with a mixture for at least a minute at a medium speed. Gradually add the brown and granulated sugar and continue to blend for another five minutes. Mix the vanilla and egg substitute. Fold the egg mixture with the sugar mixture; then, mix it with the chocolate.
Third, divide the evenly- textured mixture into the ten four-ounce ramekins. Arrange it on a jelly- roll pan. Cover it and put it in the fridge for 4 hours or even up to 2 days.
Fourth, let it stand at a room temperature for ten minutes. Uncover and set aside for fifteen minutes.
Fifth, fire up the oven to 350 degrees and get ready to bake for 20 minutes until it becomes slightly crusty on top and puffy.
Lastly, dust some powdered sugar. Garnish and serve.
That’s how easy it is! Why not give it a try?
Chocolate Hazelnut Mousse
Another magnificent breakthrough is Chocolate Hazelnut Mousse. This is a popular member of dark chocolate desserts family in the field of delectable quick and easy chocolate desserts.
More specifically, one of the most striking characteristics of this chocolate recipe is its thick custard base. Moreover, the whipped topping is observed to be perfectly folded in that typically gives it a classy airy texture of a mousse.
The fact that this needs time to chill makes it stunning for a make-ahead option.
It’s simple. Here’s how to do it!
For 6 serving size, you’ll need the following ingredients: Ingredients
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large eggs
- 2 cups 2% reduced-fat milk
- 1/4 cup Frangelico (hazelnut-flavored liqueur)
- 1/2 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, chopped
- 2 cups frozen fat-free whipped topping, thawed
- 2 tablespoons chopped hazelnuts, toasted
Get ready! Bring it on!
Step one: Mix the cornstarch, eggs, cocoa and a pinch of salt in a medium bowl. Stir and whisk well.
Step two: Heat the milk in a sauce pan at 180 degrees until it forms tiny bubbles. Never boil it. Slowly add this to a mixture of sugar (as previously mentioned above). Whisk well.
Step three: Place the milk and sugar mixture into the pan again and heat it for at least five minutes while stirring constantly until it thickens and forms bubbles over it.
Step four: Spoon the mixture into the bowl. Add liqueur, chocolate, and vanilla while stirring constantly until the chocolate melts.
Step five: Put the bowl on a large ice-filled container until it cools. Next, remove it from ice after fifteen short minutes and gently fold it in one-third of the whipped topping. Cover and refrigerate for at least 3 hours. Grizzle with hazelnuts for a perfect finish.