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Individual Warm Chocolate Truffle Cakes

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Individual warm chocolate truffle cakes are perfect for any occasion.I love individual desserts for a few reasons. First, it’s always fun to get your very own dessert. Second, it’s portion control and third, there are no tempting leftovers. These individual warm chocolate truffle cakes are rich and delicious but not too heavy to indulge in after a meal. That makes them ideal for dessert after a holiday meal like Easter.

These individual warm chocolate truffle cakes are really a chocolate lover’s dream come true and if you like truffles, you will definitely enjoy this dessert. It’s a fairly dense cake but moist with a melt in your mouth texture.

Make this dessert not only for Easter, but it’s perfect for Valentine’s Day, Mother’ Day or a small birthday celebration. I just lightly dusted them with confectioners’ sugar but you could top them them with fresh berries and whipped cream was well.

Other recipes on the blog with individual servings include this delicious apple crisp, these chicken pot pies, swiss and asparagus tarts, and individual skillet chocolate chip cookies.

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Individual Warm Chocolate Truffle Cakes

Prep Time: 2 hours, 30 minutes

Cook Time: 30 minutes

Total Time: 3 hours

Yield: 4 individual servings

Individual Warm Chocolate Truffle Cakes

Ingredients

  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup plus 1 tablespoon unsalted butter
  • 1/2 cup plus 3 tablespoons sugar, plus more for dusting
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • Confectioners' sugar for dusting

Instructions

  1. In a small saucepan combine chocolate and butter over medium-low heat. Cook until melted, whisking constantly. Remove from heat and set aside to cool.
  2. In a medium bowl combine sugar, cornstarch and salt. In a separate bowl whisk together eggs, yolks and vanilla.
  3. Add egg mixture to sugar mixture whisking to combine.
  4. Stir chocolate mixture into egg mixture. Refrigerate mixture 2 hours.
  5. Preheat oven to 350 degrees F. Spray 4 (6 ounce) ramekins with nonstick cooking spray, dust with sugar. Spoon approximately 1/2 cup batter into each ramekin.
  6. Bake for 30 minutes. Remove from the oven and let cool for 5 minutes before dusting with confectioners' sugar.
  7. Serve immediately.
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Individual warm chocolate truffle cakes are perfect for any occasion.

Chocolate Nonpareil Drops

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Valentine nonpareils make a sweet treat for your sweetheart.I come by my love of nonpareil candies naturally. My Mom loved nonpareils. Some may think of them as sprinkles but they are different. Sprinkles, or jimmies as some people call them, are the longer candies used to decorate cakes and cookies. Nonpareils are round.

As a child, whenever my Mom took me to the movies, I would pick the sno-caps for my movie munchie. I still love them to this day. My husband is a big fan as well. Every holiday season he orders some from his favorite candy shop in Pennsylvania. This one was no exception.

So to celebrate national chocolate month I decided to recreate this favorite candy. Plus, I thought they would be cute for Valentine’s Day. I packaged a few in a cellophane bag and left them on each of my boys desks for them to find when they returned home from their day at school. They are really easy to make and bring smiles to all who enjoy them. My chocolate mixed nut clusters were a hit over the holidays I decided I needed more easy candy type posts. Once you get the hang of melting chocolate there is no end to what you can make. Two keys are being patient when melting and using a rubber spatula to stir the chocolate. I never use a wooden spoon to stir chocolate because moisture can linger and moisture is the enemy of melting chocolate.

Enjoy these candies as well as the other recipes from my blogger friends.

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Chocolate Nonpareil Drops

Chocolate Nonpareil Drops

Ingredients

  • 1 (11.5 ounce) bag milk chocolate chips
  • 1 teaspoon shortening (I used Crisco)
  • 1 (3 ounce) jar of Valentine nonpareils

Instructions

  1. In a heavy sauce pan over low heat combine the bag of milk chocolate chip along with the shortening. Stirring occasionally, with a rubber spatula, as it melts. Do not rush this process.
  2. In a small baking sheet or glass baking dish, add the nonpareils to the bottom to cover. You will not need the entire jar.
  3. Once the chocolate has melted, drop by teaspoonfuls onto the nonpareils, about 1 - 2 inches apart. Add more nonpareils if necessary. Repeat with remaining chocolate.
  4. Refrigerate on pan until chocolate is set. Store in single layer in the refrigerator.

Notes

Use other holiday colored nonpareils for different holidays.

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Valentine nonpareils make a sweet treat for your sweetheart.

Chocolate Orange Blossoms #ChristmasCookies

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I have never made blossom cookies before and now I’m wondering where they’ve been all my life. I’ve seen them but never had one, so I knew what they were. Classic blossoms are peanut butter in flavor but I was making these for a school party and didn’t want any nuts or nut products.

Since many people associate orange with the holidays, I decided to add a bit of orange zest to the batter for that hint of citrus. You know the orange is there but it’s not overwhelming at all. I must say that blossom cookies are a favorite for many folks. I have never made them before but have enjoyed them on occasion.

Sometimes when you mess with a classic it’s a fail. Not this time. The orange is a win. I do want to share a tip. Before you put the first batch in the oven unwrap all of the kisses. A good task for kids, by the way. When you gently press the kiss into the cookie you want it to be warm so the kiss will melt into the cookie a bit making it stick. Unwrapping the kisses is not something you want to be doing as the cookies come out of the oven.

 

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Chocolate Orange Blossoms

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 4 dozen cookies

Ingredients

  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup unsweetened cocoa
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Sugar for rolling
  • 48 milk chocolate Hershey Kisses

Instructions

  1. In a large bowl combine 1/2 cup sugar, brown sugar, cocoa, shortening and butter; beat until light and fluffy. Add orange peel, vanilla and egg; blend well. Add flour, baking soda and salt. Cover with plastic wrap and refrigerate 1 hour for easier handling.
  2. Preheat oven to 375 degrees F. Shape dough into 1-inch balls, using a scoop, roll in sugar. Place 2 inches apart on parchment lined baking sheets.
  3. Bake at 375 degrees F. for 10 to 12 minutes or until set. Immediately top each cookie with a Hershey Kiss, pressing firmly so cookie gently cracks around edges. Remove fro cookie sheets to cooling racks to cool completely.

Notes

Adapted from Pillsbury Best Cookie Cookbook

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Fire up the oven, soften the butter and let's bake for the holiday.

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Chocolate orange blossoms are a delicious update to an old classic.

Chocolate Chip Raspberry Pecan Bars #Choctoberfest

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Chocolate chip raspberry bars are a delicious dessert.I always like having bar recipes in my repertoire. They are less labor intensive than making cooking since no scooping is involved. Bar recipes are perfect for those times when your child comes home and says he/ she needs something the next day. They are also nice for holiday gift trays or tins for friends and neighbors. These chocolate chip raspberry pecan bars will satisfy your sweet tooth.

I took some of these to a meeting at school and came home with an empty plate. My raspberry loving husband also raved about them. I’ve made them a few times in the last couple of months because they were so delicious. If you’re not a fan of raspberry, you can use strawberry instead. Chocolate and strawberry are a delicious combination in this bar as well.

#Choctoberfest is almost over, sadly, but there is still time to enter the giveaway. Check my welcome post for all the information and to enter!

 

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Chocolate Chip Raspberry Pecan Bars

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 36 bars

Chocolate Chip Raspberry Pecan Bars

Ingredients

  • 2 1/2 cups flour
  • 1 cup sugar
  • 3/4 cup finely chopped pecans
  • 2 sticks cold unsalted butter, cut into cubes
  • 1 egg, lightly beaten
  • 1 1/2 cups seedless red raspberry jam
  • 1 cup chocolate chips, milk or semi-sweet

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9 x 13 x 2 inch baking pan.
  2. Stir together the flour, sugar, pecans and egg in a large bowl. Cut in butter with pastry blender or fork until the mixture resembles coarse crumbs. Measure out 1 1/2 cups of crumbs and set aside. Press remaining crumb mixture into bottom of prepare pan. Spread the raspberry jam over the top. Sprinkle evenly with the remaining crumb mixture and chocolate chips, gently pressing the chips into the mixture.
  3. Bake 45 to 50 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Dust with powdered sugar or make a powdered sugar glaze for the top if desired.

Notes

Substitute strawberry jam for the raspberry jam.

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Chocolate Chip Raspberry Pecan Bars are a sweet treat for after school or dessert.


Chocolate Chip Chocolate Muffins #Choctoberfest

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Chocolate chip chocolate muffins are full of flavor.This is a sponsored post where I received product for recipe creation. All opinions are my own.Who says chocolate isn’t for breakfast? No one in my house, for sure! Looking back at my recipes I have a fewof them that are for breakfast and include chocolate. Chocolate chip muffins are the most popular recipe on my blog. Chocolate coffee pecan swirl coffee cake and strawberry chocolate French toast are two family favorites. These chocolate chip chocolate muffins quickly became popular and often requested. The twelve muffins don’t last long with teenagers.

So, you might find an unusual ingredient in this recipe – red wine vinegar. Don’t worry, you can’t taste it, my kids will attest to that fact. It’s used in this recipe to react with the baking soda to create the chemical reaction needed to produce carbon dioxide to get the rise in the batter. There’s  your science lesson for the day. Again, I promise you can’t taste it so don’t let one ingredient turn you off to a great recipe.

These muffins are a great grab and go breakfast, lunch box treat or even dessert. That’s happened before too. While there is a lot of chocolate these chocolate chip chocolate muffins are not overly sweet.

Chocolate chip muffins

 

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Chocolate Chip Chocolate Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 muffins

Ingredients

  • 1 ¾ cups flour
  • ½ cup packed Imperial Sugar brown sugar
  • ¼ cup Rodelle cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup warm water
  • ¼ cup canola oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • ½ cup semisweet mini chocolate chips
  • Additional mini semisweet chocolate chips for tops of muffins

Instructions

  1. Preheat the oven to 400 degrees. Line muffin tin with paper liners and set aside.
  2. In a large bowl, combine flour, brown sugar, cocoa, baking powder, baking soda and salt. Stir to mix. Make a well in the center of the flour mixture. Combine the warm water, canola oil, red wine vinegar, vanilla and egg and stir well with a whisk. Add ½ cup semisweet chips to the oil mixture and then add that to the flour mixture, stirring just until combined.
  3. Place liners in a 12-muffin tin and coat liners with cooking spray. Divide batter evenly among the muffin cups. Sprinkle the tops of each muffin with a few mini semisweet chips.
  4. Bake at 400 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes, then remove to wire rack to cool. Serve warm or at room temperature.
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Be sure to enter the giveaway. You can find information about the giveaway, the prize package and enter in my welcome post. Be sure to check out all of today’s #Choctoberfest recipes below. I used sponsor products from Imperial sugar and Rodelle in this recipe.

Chocolate chip chocolate muffins are full of flavor.


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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).

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