Is Chocolate the Way to Your Heart?
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Recipes in this Video
9 recipes
Ingredients
- ●1 box chocolate cake mix
- ●1/2 cup vegetable oil
- ●3 large eggs
- ●1 cup water
- ●1 cup chocolate frosting
- ●1 cup chocolate chips
- ●1 tablespoon vegetable shortening
- ●lollipop sticks
- ●sprinkles (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Prepare the chocolate cake mix according to the package instructions, combining the cake mix, vegetable oil, eggs, and water in a large bowl.
- 3Pour the batter into a greased cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 4Allow the cake to cool completely in the pan before transferring it to a wire rack.
- 5Once cooled, crumble the cake into a large bowl until it resembles fine crumbs.
- 6Add the chocolate frosting to the cake crumbs and mix until well combined and the mixture holds together when pressed.
- 7Using your hands, form small balls (about 1 inch in diameter) from the mixture and place them on a baking sheet lined with parchment paper.
- 8Melt the chocolate chips with the vegetable shortening in a microwave-safe bowl, stirring every 30 seconds until smooth.
- 9Dip the end of each lollipop stick into the melted chocolate, then insert it into the center of each cake ball.
- 10Once all sticks are inserted, dip each cake pop into the melted chocolate, allowing excess to drip off, and decorate with sprinkles if desired.
- 11Place the cake pops upright in a styrofoam block or a cake pop stand to set the chocolate. Allow to cool completely before serving.
Equipment
mixing bowlwhiskcake panwire rackbaking sheetparchment papermicrowave-safe bowlstyrofoam block or cake pop stand
nut-free
Ingredients
- ●1 cup creamy peanut butter
- ●1/2 cup honey
- ●2 cups rolled oats
- ●1 cup chocolate chips
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1In a large mixing bowl, combine the peanut butter and honey until smooth.
- 2Add the vanilla extract and salt, mixing well.
- 3Stir in the rolled oats until fully combined.
- 4Fold in the chocolate chips until evenly distributed.
- 5Using a spoon or cookie scoop, drop spoonfuls of the mixture onto a parchment-lined baking sheet.
- 6Flatten each cookie slightly with the back of the spoon.
- 7Refrigerate the cookies for at least 30 minutes to set.
- 8Once set, enjoy your no-bake cookies!
- 9Store any leftovers in an airtight container in the refrigerator.
Equipment
mixing bowlspoonparchment paperbaking sheet
Ingredients
- ●1/4 cup all-purpose flour
- ●1/4 cup granulated sugar
- ●2 tbsp unsweetened cocoa powder
- ●1/8 tsp baking powder
- ●1/8 tsp salt
- ●3 tbsp milk
- ●2 tbsp vegetable oil
- ●1/4 tsp vanilla extract
- ●2 tbsp chocolate chips (optional)
Instructions
- 1In a microwave-safe mug, combine the flour, sugar, cocoa powder, baking powder, and salt. Mix well.
- 2Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until smooth and well combined.
- 3If using, fold in the chocolate chips.
- 4Microwave the mug on high for 1 minute. Check for doneness; if not fully cooked, microwave in 10-15 second intervals until done.
- 5Let the mug cake cool for a minute before enjoying.
Equipment
microwave-safe mugmixing spoon
Ingredients
- ●1 cup all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsweetened cocoa powder
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup milk
- ●1/4 cup vegetable oil
- ●1 tsp vanilla extract
- ●1/2 cup boiling water
- ●1 cup hot fudge sauce
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease and flour an 8-inch round cake pan.
- 3In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 4Add the milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
- 5Slowly stir in the boiling water until the batter is smooth (the batter will be thin).
- 6Pour the batter into the prepared cake pan.
- 7Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- 9Once cooled, pour the hot fudge sauce over the top of the cake before serving.
Equipment
8-inch round cake panmixing bowlwhisktoothpickwire rack
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup unsweetened cocoa powder
- ●1 cup granulated sugar
- ●1/2 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, softened
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup milk
- ●1/2 cup chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C) and line a mini cupcake pan with mini cupcake liners.
- 2In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- 3In a large bowl, cream the softened butter and sugar together until light and fluffy.
- 4Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- 6Fold in the chocolate chips gently into the batter.
- 7Spoon the batter into the prepared mini cupcake liners, filling each about 2/3 full.
- 8Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- 9Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- 10Once cooled, you can frost them with your favorite chocolate frosting or enjoy them plain.
Equipment
mini cupcake panmixing bowlswhiskspatulatoothpickwire rack
Hot chocolate, a beloved beverage made from cocoa powder and milk, has roots in ancient Mesoamerican cultures where cacao was consumed as a drink. Over centuries, it evolved into the sweetened version enjoyed today, particularly in colder climates. It is often associated with winter festivities and cozy gatherings, making it a popular choice during the holiday season.
Ingredients
- ●milk
- ●cocoa powder
- ●sugar
- ●vanilla extract
- ●whipped cream
Instructions
- 1Heat milk in a saucepan over medium heat.
- 2Whisk in cocoa powder and sugar until dissolved.
- 3Add vanilla extract and stir well.
- 4Pour into mugs and top with whipped cream.
- 5Serve immediately and enjoy warm.
- 6Optional: sprinkle with cinnamon or marshmallows.
Ingredient Alternatives
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories, while water is a budget-friendly option.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar is often less expensive.
Techniques
heatedstirred
Equipment
saucepanwhiskmugs
🌶️🌶️🌶️Lowdairynuts
Also Known As
Hot Cocoa
Ingredients
- ●1 cup chocolate chips
- ●1 tablespoon coconut oil
- ●12 pretzel rods
- ●1/4 cup sprinkles (optional)
- ●1/4 cup crushed nuts (optional)
Instructions
- 1Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- 2Dip each pretzel rod into the melted chocolate, ensuring it is fully coated.
- 3Allow excess chocolate to drip off and place the coated pretzel rod on a parchment-lined baking sheet.
- 4If desired, sprinkle crushed nuts or sprinkles over the chocolate before it sets.
- 5Repeat the process for all pretzel rods.
- 6Once all pretzel rods are coated, place the baking sheet in the refrigerator for about 30 minutes to allow the chocolate to harden.
- 7Once hardened, remove the pretzel rods from the refrigerator and serve immediately or store in an airtight container.
Equipment
microwave-safe bowlparchment paperbaking sheetspatula
Ingredients
- ●2 cups semi-sweet chocolate chips
- ●1 cup heavy cream
- ●1/2 cup unsweetened cocoa powder
- ●1/4 cup powdered sugar
- ●1 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 2Remove the saucepan from heat and add the semi-sweet chocolate chips. Stir until the chocolate is completely melted and smooth.
- 3Add the vanilla extract and salt to the chocolate mixture, stirring to combine.
- 4In a separate bowl, mix the cocoa powder and powdered sugar together until well combined.
- 5Using a small scoop or spoon, drop spoonfuls of the chocolate mixture onto a parchment-lined baking sheet.
- 6Sprinkle the cocoa powder and powdered sugar mixture over the chocolate drops while they are still warm.
- 7Let the chocolate candy cool at room temperature until set, about 1-2 hours.
- 8Once set, remove the candies from the parchment paper and store them in an airtight container.
Equipment
medium saucepanspoonparchment paperbaking sheetmixing bowl
Ingredients
- ●1 cup unsalted butter, softened
- ●1 cup brown sugar, packed
- ●1/2 cup granulated sugar
- ●2 large eggs
- ●2 tsp vanilla extract
- ●2 1/2 cups all-purpose flour
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 cup chocolate chips
- ●1/2 cup sprinkles (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4In a separate bowl, whisk together the flour, baking soda, and salt.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the chocolate chips and sprinkles, if using.
- 7Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 10Enjoy your delicious chocolate chip cake batter cookies!
Equipment
mixing bowlbaking sheetparchment paperwhiskspatula
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