French Silk Pie is chocolatey, rich, and as the name suggests – silky! Fluffy chocolate filling is piled high atop a no-bake chocolate pie crust! Sweetened whipped cream and chocolate shavings are the crowning glory on this no bake pie.

If you’re loving this recipe, be sure to also whip up a Chocolate Peanut Butter Pie, Chocolate Cream Pie or my favorite Homemade Dark Chocolate Pudding Pie.

Between the chocolate crust, rich chocolate filling and gorgeous garnishes, there’s a whole lot to love in every bite of this no bake pie recipe.

French Silk Pie is one of my favorite desserts to enjoy a big slice of. I’m a huge chocolate lover! If you are too, then you’ll also fall in love with this classic chocolate pie.

But MY French Silk Pie is the recipe you need, because there are no raw eggs and the method is so much simpler than many other recipes.

Plus it yields a smooth and silky, easily sliceable consistency every time.

See how I do it down below!

Why we love it:

• So much chocolate – The thick, silky chocolatey filling is served on top of a chocolate crust. It’s a chocolate lovers dream come true!
• Classic – You’ll find no unnecessary frills in this classic french silk pie. It’s got all of the timeless elements you know and love!
• Simplified – Don’t let the eggs scare you off. I’ve simplified this process (check out my step-by-step photos) to make sure your French Silk Pie is perfect every time — no raw eggs, no tempering required!
• No bake – Isn’t it always nice to not have to preheat your oven? I love this no bake pie recipe!

French Silk Pie Ingredients

• Sugar – Plain white granulated sugar creates just the right amount of sweetness to balance the bitter dark chocolate.
• Dark Chocolate – It’s imperative to use DARK chocolate only. If you use milk or even semi-sweet chocolate, your end results may be way too sweet. French silk pie is supposed to have that signature rich chocolate flavor that comes from using dark chocolate.
• Vanilla Extract – This helps to create more depth to the sweet flavor.
• Chocolate Baking Crumbs – You should be able to find these in the baking aisle of your local grocery store. If you can’t find any, toss some Oreo cookies (without the cream) into a food processor and pulse until fine crumbs form.
• Butter – Unsalted butter is preferred to avoid a salty flavor from forming. Note that the butter should be melted for the crust.
• Cocoa – This enhances the chocolatey flavor in the very best way.
• Eggs – You’ll need 4 eggs for this french silk pie recipe. The eggs help form the custard which is the base for our pie.
• Heavy cream: Some we use to create our custard, and some we whip and fold into our custard to lighten it. Be sure to grab extra if you are making Whipped Cream for the topping!

How to make French Silk Pie

Here’s a quick look at how to make easy french silk pie! Scroll to the bottom of this page for more detailed ingredient measurements and instructions.

• Stir together the crumbs and butter, then press the mixture into a pie dish.
• Whisk together the eggs, sugar, cocoa and 1 cup of cream in a saucepan until smooth.

• Over medium heat, whisk the mixture until thickened.
• Strain the mixture through a sieve over a mixing bowl.

• Stir in the vanilla, butter, and chocolate. Cool until it reaches room temperature and stir occasionally.
• Whip the cream until fluffy.

• Whip the chocolate mixture, then fold the whipped cream into it.
• Spread the filling into the pie dish, then chill in the fridge for at least 6 hours.

Variations and Substitutions

There are so many ways to make this french silk pie recipe even more special! Check out a few of my favorites:

• Make it less chocolatey – This no-bake pie is incredibly rich and chocolatey, but also light and fluffy. If you prefer, you can opt for a milder chocolate flavor by omitting the cocoa powder.
• Make it minty – Add in a teaspoon of mint extract in place of the vanilla for a minty twist.
• Add peanut butter – Add in a tablespoon or two of peanut butter along with the butter for a chocolate peanut butter twist.
• Make it turtle – Spread a layer of toasted, chopped pecans and thick caramel in the bottom of the crust for a turtle french silk pie!
• Add some berries – Top with fresh raspberries, strawberries or mixed berries for a bit of freshness that will complement the rich chocolate perfectly.

How to store French Silk Pie

You can keep this chocolate pie stored in your fridge, in an airtight container, for up to 4 days.

Can I freeze French Silk Pie?

Yes! And this is one of the best things about this chocolate pie recipe, as it’s amazing frozen and thaws perfectly if you prefer to serve it chilled. My husband even prefers this french silk pie frozen!

What is the difference between chocolate pie and french silk pie?

With most chocolate pie recipes, it’s a simple cooked chocolate pudding poured into a pie crust and chilled. Chocolate pie is less, well, silky than french silk pie, and not as light in texture. French silk pie is a little more mousse-light in texture.

You Might Also Like…

Calling all chocolate fanatics! Get your fix with more of my favorite chocolatey recipes:

• Fudgiest and Best Homemade Brownies!
• No Churn Chocolate Ice Cream (so simple)
• Chocolate Trifle — perfect for a potluck!
• The BEST Chocolate Chip Cookies (Mom’s, of course)

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French Silk Pie (the easy way!)

This easy French Silk Pie is made with a fluffy, rich chocolate filling and easy homemade pie crust, topped with sweetened whipped cream and chocolate shavings. Easier than most, and no raw eggs!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 525.03cal

Author Ashley Fehr

Ingredients

Crust

• 2½ cups chocolate baking crumbs (340g)
• ½ cup melted butter

Filling

• 1 ½ cups granulated sugar (300g)
• 4 large eggs (room temperature)
• 2 tablespoons cocoa
• 2 cups heavy cream (30-35% fat, divided)
• 200 grams chopped dark chocolate (I use 2 100 grams dark chocolate bars — about 1 ¼ cup)
• ¼ cup unsalted butter
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• To make the crust, stir together chocolate crumbs and butter. Press into a 9" pie plate and up the sides. Set aside.
• In a large saucepan, whisk together sugar, eggs, cocoa and 1 cup cream until smooth.
• Place saucepan over medium heat, stirring constantly, and cook until thickened (you will know when it's thick!).
• Strain through a fine mesh sieve into a large bowl and stir in chocolate, butter and vanilla until smooth.
• Set aside or refrigerate until cooled to room temperature — 1-2 hours on the counter or 30-40 minutes in the refrigerator — stirring occasionally.
• Whip chocolate mixture on high speed until slightly lightened in color — about 5 minutes.
• Whip remaining 1 cup cream until stiff peaks form, and gently fold into chocolate mixture in two batches.
• Spread into prepared pie crust and refrigerate 6 hours or overnight, until set. Garnish with additional sweetened whipped cream before serving if desired.

Video

Notes

This pie is super rich and chocolatey, but still pretty light! If you would like to make it less rich, you have a few options:

• Add an extra ½ cup cream when whipping (for a total of 1.5 cups)
• Reduce the added chocolate to 100-150 grams
• Reduce the granulated sugar to 1 ¼ cup.

I don’t recommend doing all of these things as they will affect the outcome of the pie. The more you change, the less predictable the outcome will be.

Nutrition

Calories: 525.03cal | Carbohydrates: 49.37g | Protein: 4.83g | Fat: 36.3g | Saturated Fat: 20.85g | Cholesterol: 139.41mg | Sodium: 169.55mg | Potassium: 111.02mg | Fiber: 1.19g | Sugar: 38.33g | Vitamin A: 1016.85IU | Vitamin C: 0.24mg | Calcium: 42.47mg | Iron: 0.83mg

The post French Silk Pie (easy method) appeared first on The Recipe Rebel.

Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

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This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that’s coated in a chocolate sugar mixture, then baked to perfection and drizzled with a white chocolate ganache!

This Double Chocolate Monkey Bread is always a huge hit when I make it. I mean, it’s hard to beat chocolate for breakfast!

It’s a soft and fluffy, perfectly decadent bread that’s coated with not one, but two types of chocolate glaze on top.

Each dough ball is coated in a sugar-cocoa mix, and the layers all have chocolate chips in between them for an extra dose of chocolate. Always a good idea in my books!

You can switch up the kinds of chocolate used as you feel, or use a drizzle of icing instead.

It’s the perfect addition to a sweet brunch, or for a Christmas breakfast or holiday brunch with a hot cup of coffee on the side.

For some more easy recipes that are perfect for a sweet brunch, check out my Cinnamon Raisin Scones, Thick and Fluffy Buttermilk Pancakes, Baked Overnight Lemon French Toast, or — my personal favorite — The BEST Cinnamon Buns!

Ingredients Needed:

• Milk: adds moisture to the dough to get that soft and fluffy texture.
• Granulated Sugar: sweetens the dough and activates the yeast, and it is also used for the sweet sugar coating for the dough balls.
• Instant or Active Dry Yeast: essential for the dough to rise, creating a light and airy texture. You can use either — just follow the steps listed in the recipe card.
• Butter: salted butter adds richness and flavor to the dough, inside and out. Unsalted butter can also be used with an extra pinch of salt.
• Eggs: act as a binding agent and contribute to the dough’s structure, as well as adding rich flavor.
• Salt: enhances the overall flavor of the bread.
• All-Purpose Flour: the base for the dough, providing structure and texture.
• Unsweetened Cocoa Powder: provides a rich chocolate flavor to the dough balls.
• Chocolate: use semisweet or milk chocolate chips for one glaze, and white chocolate chips or chunks for the second glaze.
• Cream: use your favorite kind of cream to add creaminess to the chocolate glaze. You can use milk for a lighter version if you prefer.

How to Make Chocolate Monkey Bread

This cake is perfect for any occasion, from a sweet brunch to a special event! Here are some step-by-step instructions to help you make it.

1. Make yeast mixture: Heat milk until warm, then stir in sugar and yeast with a whisk and let it sit.
2. Mix wet ingredients: Whisk the yeast mixture with the softened butter, eggs, and salt.

3. Make dough: Gradually add the flour. 
4. Get right consistency: Add enough flour so the dough is soft but not sticky.

5. Let it rise: Coat dough in oil in a bowl, cover and let it rise. 
6. Prepare dough coatings: Melt butter in a small bowl, and stir the sugar and cocoa in a separate bowl.

7. Assemble monkey bread: Dip dough balls in the butter, roll them in the sugar-cocoa mixture, and put them in the bundt pan in an even layer. Do this until there is no more dough. Sprinkle chocolate chips in between each dough ball layer.
8. Let it rise: Cover and let it rise. Bake until puffed and light golden brown.

9. Add milk chocolate glaze: Mix melted semi-sweet chocolate and cream. Drizzle over monkey bread.
10. Add white chocolate glaze: Mix melted white chocolate chips and cream, then drizzle it over the monkey bread to finish.

Chocolate Monkey Bread FAQs

Tips and Notes

• Be careful not to overbake it. Don’t overbake this monkey bread. The first time I made it, I overbaked it a bit, and the sugar on the edge got a little crunchy, and it had a bit of a burnt taste. You want the dough to be baked through, just so that the outside is still gooey. before adding the chocolate ganache.
• Allow the dough to rise in a warm spot. Finding a warm spot for your dough to rise is crucial to achieving the perfect texture for this Chocolate Monkey Bread. A humid place or a spot near your preheated oven is ideal. Avoid drafty areas, as they can affect the rising process. Remember, using instant yeast will quicken this process, so keep an eye on your dough!

Chocolate Monkey Bread Variations

• Try other chocolate chips. Use dark chocolate chips for a less sweet option or dairy-free chocolate chips for a vegan version. You will also need to swap the butter and milk for dairy-free options if you’re looking to make it dairy-free.
• Add-ins. Add in some peanut butter chips, butterscotch chips, or caramel chips for extra flavor and texture. Alternatively, chop peanut butter cups into small pieces and sprinkle them between the layered balls of dough. You could also add chopped nuts or pieces of dried fruit like cranberries or dried cherries.

Serving Suggestions

For a refreshing contrast, consider adding some fresh berries or sliced bananas to your serving plate! You could also serve it with a Creamy Fruit Salad or Yogurt Parfaits.

The tartness and freshness of the fruits cut through the richness of the bread, providing a balanced and delightful flavor combination.

Serve this decadent Chocolate Monkey Bread with your favorite Healthy Smoothies, or my Cold Brew Coffee for a refreshing wake-up!

More Amazing Chocolate Cake Recipes to Try

Desserts

Flourless Chocolate Lava Cakes

Desserts

Chocolate Trifle

Desserts

No Bake Peanut Butter Cup Cheesecake

Desserts

No Churn Oreo Ice Cream Cupcakes

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Double Chocolate Monkey Bread

This Double Chocolate Monkey Bread recipe is made with an easy homemade yeast dough that's coated in a chocolate sugar mixture, then baked to perfection and drizzled with milk chocolate AND white chocolate ganache!

Course Bread and Baked Goods

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 14 servings

Calories 478cal

Author Ashley Fehr

Ingredients

Yeast Dough

• 1 cup milk
• ¼ cup granulated sugar (50 grams)
• 2¼ teaspoons instant or active dry yeast (1 package)
• ½ cup softened salted butter
• 2 large eggs (room temperature)
• ¾ teaspoon salt
• 4-5 cups all purpose flour (500-625 grams)

Monkey Bread

• ¾ cup butter (melted)
• ¾ cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 cup semisweet or milk chocolate chips (divided)
• ½ cup white chocolate chips or chunks
• 4 tablespoons cream (any kind, divided)

US Customary – Metric

Instructions

Monkey Bread Dough

• Heat milk in the microwave on high for 45-60 seconds until warm but not hot.
• Stir in sugar and yeast with a whisk. Let sit for 5-10 minutes until foamy.
• Pour yeast mixture into the bowl of a stand mixer (or a large bowl if kneading by hand), and whisk in softened butter, eggs and salt. The butter may be slightly lumpy but that is fine.
• Place the bowl in the stand mixer and attach the dough hook.
• Turn the mixer to low speed and add the flour one cup at a time, waiting until it is mostly incorporated before adding more. Add enough flour so that a soft but not sticky dough forms.
• Drizzle a clean bowl with oil and place dough in the bowl. Turn to coat the dough in oil and cover with plastic wrap or a clean kitchen towel and set in a warm, draft-free place to rise for 1-1.5 hours until doubled in size (instant yeast will rise more quickly).

Double Chocolate Monkey Bread

• Lightly grease a 10 cup bundt pan. Drizzle 4 tablespoons of melted butter in the bottom and set aside.
• Stir together the sugar and cocoa.
• Set aside ½ cup chocolate chips for the glaze.
• Tear the dough into small pieces (about 1") and dip in butter, then roll in sugar and cocoa mixture and place in the bundt pan. Complete one layer, then sprinkle a few of the chocolate chips over the top. Complete another layer, and add a few more chocolate chips. You will likely get 2-3 layers — for best results don't add any chocolate chips on the very top.
• Cover and set in a warm place to rise for 30-60 minutes (instant yeast will rise more quickly) until dough reaches the top of the pan (or close).
• Bake for 30-35 minutes until puffed and light golden brown (it will be dry to the touch). If the top is getting too crispy you can cover with foil and continue baking. Let sit 10 minutes before running a knife around the outside and inverting onto a plate.
• For the glaze, melt together the white chocolate and 2 tablespoons cream in a small pot over low heat until smooth. Drizzle over monkey bread.
• Repeat with semisweet chocolate chips and remaining 2 tablespoons cream.
• (*Tip: if you want the glaze to be thick, let it cool to room temperature before drizzling).

Notes

Ingredients and Substitutions:

• Dough: you can substitute the homemade yeast dough with prepared dinner roll dough or canned biscuit dough. You can also substitute up to half of the flour with whole wheat flour for a heartier take on this sweet breakfast.
• Make it vegan: you can substitute the milk with non-dairy milk, substitute the chocolate with dairy-free dark chocolate, skip the white chocolate and use vegan butter to make this recipe vegan and vegetarian.
• Add cinnamon: you can add ½ to 1 teaspoon cinnamon to the sugar and cocoa mixture for a spicy kick more reminiscent of a traditional monkey bread. 

Storage & Make Ahead

• Make Ahead: prepare up until the point of baking, but cover and refrigerate until ready to bake the next day. You can make the dough up to 24 hours in advance.
• Store: Once your monkey bread has cooled and the toppings have set, you can store it in an airtight container or cover it tightly in plastic wrap or aluminum foil in the refrigerator. It will keep well for up to a week.
• Freeze: Once cooled, wrap your monkey bread in plastic wrap, then put it in a Ziploc bag or freezer bag and freeze for up to 3 months. You can do this with the whole cake or with individual slices for a great grab-and-go option.

Nutrition

Calories: 478cal | Carbohydrates: 58g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 281mg | Potassium: 198mg | Fiber: 3g | Sugar: 27g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 3mg

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Chocolate Mint Cookies have a chewy chocolate cookie base and a thick and creamy mint frosting, topped with a rich chocolate ganache to finish. They are a showstopper and a hit on every Christmas cookie tray!

These Mint Chocolate Cookies one of my new favorite Christmas cookies, featuring one of our favorite flavor combinations: mint and chocolate!

I’m lucky enough that our whole family is mint-obsessed, so we are all thrilled when a batch of these makes an appearance (although it does mean I have to share…).

They’re based off of my Mom’s Double Chocolate Cookies recipe for the base, with these Fudgy Mint Chocolate No-Bake Cookies​ as my other inspiration.

These cookies make a great edible gift for mint chocolate lovers too; they’re like Andes Mints but in chewy chocolate cookie form.

With the vibrant green color in the frosting, these cookies are perfect for St. Patrick’s Day and around Christmas time.

You can customize this recipe to suit your preferences, whether that’s using a different kind of extract or a different kind of chocolate.

For more amazing desserts with mint and chocolate flavors, try my Mint Chocolate Chip Ice Cream, No Bake Mint Chocolate Bars, Mint Chocolate Truffles Recipe, and these Fudgy Mint Chocolate No Bake Cookies!

Ingredients Needed:

• Butter: use unsalted butter to ensure your cookies are rich and chewy, and also in the frosting to give it a creamy texture. If you only have salted butter, you may want to halve or omit the added salt.
• Sugars: granulated white sugar will sweeten the cookies and give them a chewy texture. Powdered sugar adds sweetness and structure to the frosting.
• Extracts: vanilla extract adds a warm sweetness to the cookies, balancing the chocolate flavor. The mint extract gives the frosting that fresh mint flavor.
• Egg: to bind the ingredients together.
• Flour: use all-purpose flour for these cookies.
• Unsweetened Cocoa Powder: to give the cookie base a rich chocolate flavor.
• Baking Soda and Salt: to help the cookies rise and enhance all the flavors.
• Milk: to aid the consistency of the frosting.
• Green Food Coloring: use food coloring to achieve that great green color for the frosting. This is optional, and you can skip it if you like.
• Semisweet Chocolate Chips: for the base of the chocolate ganache. You can use chopped chocolate instead of chips if you prefer.
• Oil: to make the ganache spreadable.

How to Make Mint Chocolate Cookies

These cookies are full of chocolate and minty flavor! Full instructions are included in the recipe card below.

1. Cream butter and sugar: Cream the butter and granulated sugar until smooth.
2. Add vanilla and egg: Add the vanilla and egg and beat until combined.

3. Add dry ingredients: Add the flour, cocoa powder, baking soda, and salt, and mix until a dough forms.
4. Make cookies: Bake cookie dough balls into cookies, then let them cool.

5. Add frosting: Make green frosting, then top the cookies with an even layer. Let them chill in the freezer.
6. Add chocolate ganache: Make the chocolate ganache and spoon it over frozen cookies. Serve or leave at room temperature to thaw completely.

Mint Chocolate Cookies FAQs

Tips and Notes

• Electric Mixer. The easiest way to make cookies is to mix the cookie dough in the bowl of a stand mixer. A hand mixer can also be used, but may have a tougher time with the thick dough.
• Room-temperature ingredients. To achieve the perfect chewy and gooey cookie texture, ensure that your butter and egg are at room temperature before mixing.

Chocolate Mint Cookies Variations

• Swap the chocolate. Use dark chocolate or white chocolate chips, depending on your preference for the topping.
• Swap the extract. Peppermint extract and spearmint extract will give you a different flavor for these cookies, so experiment and use your favorite! You can also use almond, orange, caramel, strawberry or any other kind of extract you have.
• Food coloring. While green food coloring gives a festive touch to these cookies, feel free to experiment with different colors or leave the coloring out altogether.

Serving Suggestions

These Mint Chocolate Cookies pair wonderfully with Mint Chocolate Chip Ice Cream, and No Churn Chocolate Ice Cream, enhancing the minty and chocolatey flavors for an indulgent dessert.

A glass of milk is always a classic choice to pair with cookies too, or try my Cold Brew Coffee for an afternoon pick-me-up!

More Amazing Cookie Recipes To Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Chocolate Mint Cookies

Mint Chocolate Cookies have a chewy chocolate cookie base, a thick and creamy mint frosting, and are topped with a rich chocolate ganache to finish.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 16 cookies

Calories 295cal

Author Ashley Fehr

Ingredients

Chocolate Cookies

• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla
• 1 large egg (room temperature)
• 1¼ cups flour (163 grams) fluffed and levelled
• ⅓ cup unsweetened cocoa powder (30 grams)
• ½ teaspoon baking soda
• ¼ teaspoon salt

Frosting

• 1½ cups powdered icing sugar
• ½ cup unsalted butter (room temperature)
• 1 tablespoon milk
• ½-1 teaspoon mint extract (depending on your tastes)
• green food coloring (optional)

Ganache

• ¾ cup semisweet chocolate chips or chopped chocolate 130 grams
• 1 tablespoon oil

US Customary – Metric

Instructions

Chocolate Cookies

• Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
• With an electric mixer, cream together butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla and egg and beat until combined.
• Add the flour, cocoa powder, baking soda and salt and mix until a dough forms (it should hold together easily, and may be tacky but not too sticky).
• Roll into 16 1¾" balls (a little bigger or smaller is fine). Bake for 8-10 minutes, until the center of the cookie is slightly glossy but the edges are set.
• Let cool for 10 minutes before removing from the pan to cool completely.

Mint Frosting

• In a medium bowl, beat together powdered sugar, butter, milk, mint extract and food coloring if using. Add additional powdered sugar to thicken if needed, or a splash of milk to thin if too thick.
• Spread evenly over cooled cookies and place in the freezer for at least 15 minutes while you melt the chocolate.

Chocolate Ganache

• In a medium bowl, stir together chocolate and oil. Heat in the microwave in 30-40 second intervals, stirring well each time, just until melted.
• Spoon over frozen cookies (having the cookies frozen makes it a lot easier to control where the chocolate goes without it running off). Serve or leave at room temperature to thaw completely (the chocolate will remain firm).

Video

Notes

Ingredients and Substitutions:

• Dairy-free: you can make this recipe with hard vegan margarine and dark chocolate to make the recipe dairy-free.
• Gluten-free: you can use gluten-free oat flour to make this recipe gluten-free, just ensure there has been no cross-contamination.
• Whole wheat: I often make this cookie recipe with 100% whole wheat flour and no one ever notices – it’s a great way to pack in extra fibre!
• Frosting: obviously, we love chocolate and mint and that’s why we use mint extract. However, any flavor of extract will work here! Feel free to experiment with the flavor of these cookies.

Storage:

Store: Once the cookies have cooled completely on a wire rack, store them in an airtight container in the refrigerator or in the freezer. They can sit at room temperature for an hour or two, but we don’t want the chocolate or frosting to get too warm. The cookies will last up to a week in the refrigerator, or up to 2 months in the freezer. Flash-freeze the cookies on a baking tray, then store them in a Ziploc bag with parchment paper in between each one so they don’t stick together.

Nutrition

Calories: 295cal | Carbohydrates: 37g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 78mg | Potassium: 95mg | Fiber: 2g | Sugar: 27g | Vitamin A: 375IU | Calcium: 15mg | Iron: 1mg

The post Chocolate Mint Cookies appeared first on The Recipe Rebel.

No-Churn Chocolate Ice Cream is the perfect dessert for chocolate lovers! Using simple ingredients, you can whip it up in 5 minutes, then freeze it overnight. It is truly ice cream perfection!

Chocolate Ice Cream is a classic dessert that’s perfect all year round!

It’s great for cooling off in summer, but it’s so rich and comforting that we love it in cooler months too, especially on top of a warm Homemade Brownie.

This homemade ice cream recipe has been tried and tested, and it’s easier to make than you think! It’s based off of my basic No Churn Ice Cream recipe, so it’s easy to customize.

You don’t need any special equipment or a big frozen bowl, and there are no fancy steps. This is an easy chocolate ice cream recipe and it tastes delicious!

So, if you don’t have an ice cream maker (or prefer not to use one) then this no churn recipe is for you.

Simply whip the ingredients together, put them all in a pan, and freeze until you’re ready to dig in!

For more delicious easy frozen dessert recipes, try my No Churn Biscoff Ice Cream, Frozen Hot Chocolate: 3 Ways, these Banana Split Pudding Pops, and Blueberry Cheesecake Ice Cream Cupcakes.

Ingredients Needed:

• Heavy Cream: Use a full-fat heavy cream for the ice cream base for the best results — low fat dairy cannot be used because it will turn icy and hard.
• Sweetened Condensed Milk: this helps to sweeten the ice cream and helps with the creamy texture.
• Chocolate Fudge Sauce: I like to use a rich, thick, dark chocolate sauce. One that isn’t too sweet but has lots of chocolate flavor is great here.
• Vanilla Extract: adds a bit of sweetness and a subtle warm flavor. You can experiment with different flavors if you want.
• Salt: a little salt helps to cut through the sweetness. You can omit it if you prefer.

How to Make No-Churn Chocolate Ice Cream

This recipe only has a few easy steps! Full instructions are included in the recipe card below.

1. Beat cream: Beat the cream with an electric mixer until stiff peaks form.
2. Add other ingredients: Add sweetened condensed milk, chocolate sauce, cocoa powder, vanilla, and salt (if using).
3. Combine: Beat or fold the ingredients together.
4. Freeze: Spread the chocolate mixture into a dish and freeze.

How do I store no-churn chocolate ice cream?

Store homemade chocolate ice cream in an airtight container that’s also freezer safe and in the freezer for up to 2 months.

If you’re making the ice cream in a loaf pan, you can cover it tightly in a layer of plastic wrap. Sit it at room temperature for about 10 minutes before serving it.

Tips and Notes

• Stand mixer. Mix the ingredients in the bowl of a stand mixer using the whisk attachment if you prefer.
• Heavy Cream: there is no substitute for heavy whipping cream in this recipe. Other creams won’t incorporate as much air and will be heavy and icy. If you are looking for a lighter ice cream recipe, it may be worth looking into an ice cream or gelato maker, as those recipes use more milk and less cream.
• Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It’s important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard and icy.
• Vanilla extract: this is a must for vanilla ice cream but you can swap it with any flavor extract you like. Peppermint Extract and Almond Extract also work well with chocolate ice cream!

No Churn Easy Chocolate Ice Cream Variations

This recipe is so easy to customize — you really can’t go wrong!

• Add-ins: Some of our favorite add-ins for chocolate ice cream are chocolate chips, peanut butter chips, min M&Ms, Reese’s Pieces, and even marshmallows!
• Toppings: Top your ice cream with chocolate sprinkles or crumbled chocolate cookies, or serve it with some chocolatey sauce and whipped cream on top!

Here are a few of our favorite variations:

• Mint Chocolate Ice Cream: use 2 teaspoons mint extract for a mint chocolate variation.
• Chocolate Oreo: Add in a cup of crushed Oreos to the ice cream base.
• Chocolate Peanut Butter: Stir in a couple tablespoons of peanut butter when beating your cream.

Serving Suggestions

Serve this creamy chocolate ice cream with some fresh fruit or Strawberry Sauce, ice cream syrup, and candy toppings, or on the side of a super chocolatey dessert like Grandma’s Hot Fudge Sundae Cake or my German Chocolate Cake.

Or serve everyone’s favorite toppings in small bowls on the table and let everyone make their own perfect bowl of ice cream! This is a great idea for kids’ parties.

Try some of my other no-churn ice cream recipes to have a few different flavors on hand. Check out my Easy No Churn Coconut Cream Pie Ice Cream, No Churn Turtle Ice Cream, and No Churn Peanut Butter Oreo Ice Cream!

More Easy Frozen Dessert Recipes To Try

Desserts

Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Brownie Mountain Ice Cream Cake

Desserts

Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl

Desserts

Easy No-Churn Coconut Cream Pie Ice Cream

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No Churn Chocolate Ice Cream

No-churn chocolate ice cream is the perfect dessert for chocolate lovers in the summer! Using simple ingredients, you can whip it together in 5 minutes, then freeze it overnight. It is truly ice cream perfection!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 8 servings

Calories 389cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream
• 300 ml can sweetened condensed milk (14 oz)
• ¼ cup chocolate fudge sauce
• 2 tablespoons cocoa powder
• 1 tablespoon vanilla
• 1 pinch salt optional

US Customary – Metric

Instructions

• In a large mixing bowl, beat cream with an electric hand mixer on medium speed until stiff peaks form.
• Add sweetened condensed milk, chocolate sauce, cocoa powder, vanilla, and salt (if using).
• Beat on low speed just until combined (or use a spatula to fold it in).
• Spread into a loaf pan or 2-quart baking dish and freeze until firm.
• Allow sitting at room temperature for 15-20 minutes before serving for the best texture.

Video

Notes

Ingredients and Substitutions:

• Cream: there is no substitute for heavy whipping cream in this recipe. Other creams won’t incorporate as much air and will be heavy and icy.
• Sweetened condensed milk: I have not tested this recipe with any other sweeteners. It’s important to note that the sugar prevents the ice cream from freezing too firmly, so if you reduce the sweetness or use a different kind you may find your ice cream very hard and icy.
• Chocolate sauce: I like to use a rich, thick, dark chocolate sauce that isn’t too sweet but has lots of chocolate flavor.
• Vanilla: is a must for vanilla ice cream but you can swap with any extract you like.
• Salt: again, a little salt helps to cut through the sweetness. You can omit if you prefer.

Storage

• Store this easy chocolate ice cream in a freezer-safe, airtight container for up to 2 months. 

Nutrition

Calories: 389cal | Carbohydrates: 36g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 103mg | Potassium: 105mg | Fiber: 1g | Sugar: 33g | Vitamin A: 996IU | Vitamin C: 0.4mg | Calcium: 167mg | Iron: 0.4mg

The post No Churn Chocolate Ice Cream appeared first on The Recipe Rebel.

These Flourless Chocolate Lava Cakes are the ultimate chocolate dessert for chocolate lovers (even the gluten-free ones!).

It’s prepped in just 20 minutes and bakes up quickly thanks to individual ramekins. They also make for a really pretty presentation — perfect for Valentine’s Day or date night in!

I love serving these with Homemade Vanilla Ice Cream but this Coffee Ice Cream or this Mint Chocolate Chip Ice Cream would take it up a notch!

You can also serve with fresh strawberries and Homemade Whipped Cream.

One thing I love about these is that you can prep them ahead to bake later — simply store them in the fridge and add a few minutes to the bake time.

If you are a chocolate lover like me, try this Grandma’s Hot Fudge Sundae Cake, my Best Homemade Brownies or these Chocolate Crinkle Cookies next!

Ingredients Needed:

• Chocolate: choose good quality solid chocolate here! Dark or semisweet chocolate will work best.
• Butter: I use unsalted butter in this recipe. Salted butter will work but you may want to reduce the added salt.
• Sugar: Sugar provides a lot of the structure for our lava cakes — don’t reduce it!
• Eggs and egg yolks: eggs and egg yolks also provide a lot of the structure for our cakes. They make it rich but also add stability.
• Cocoa powder: Cocoa powder adds more rich chocolate flavor and also thickens our cake batter slightly.
• Salt: to balance out all the flavors
• Vanilla: is a must!

How to make Flourless Chocolate Lava Cakes:

Here are a few step by step photos to guide you — see the complete recipe down in the recipe card.

1. Melt butter and chocolate together. Do this over a double boiler to make sure it melts down smoothly.
2. Whisk in the sugar well
3. Add eggs, one at a time, and then add the remaining ingredients.
4. Fill ramekins and either bake or refrigerate until ready to bake.

Tips and Tricks for making Molten Lava Cakes:

Getting the center on these Molten Lava Cakes just right can be tricky! Here are my top tips to help you see success:

• Don’t mess with the recipe: the ingredients and amounts are chosen for a reason — if you mess with them, you risk not having a molten center or having a lava cake that falls apart and doesn’t come out of the pan.
• Grease well: it can be really tricky to get the lava cakes out if your ramekins aren’t greased well. Grease with butter or non-stick spray, then dust with cocoa powder for extra insurance.
• Don’t bake too long: you don’t want the cake set all the way through. Instead, look for a slightly jiggly center that is maybe a little bit glossy. The edges should appear set.
• Don’t wait too long: wait just a few minutes before turning the lava cakes out onto a plate and serve immediately. The longer you wait, the less molten your molten lava cakes will be.
• Don’t stress it! This recipe can be a bit finicky, but with practise you will do just fine. I promise if you do get a flop it will still be delicious.

Canadian Living: The Ultimate Cookbook Review

So far, I’ve made 3 recipes from The Ultimate Cookbook from Canadian Living, and they’ve all been spot on. These Flourless Chocolate Lava Cakes I’ve already made twice, and I also made the Sticky Toffee Cake and the Pineapple-Glazed Ham.

Here’s an overview of my thoughts on the book.

Things I love:

• It’s a comprehensive (read:huge) book. There is a recipe for pretty much anything you’d ever need, which I guess is why it’s called The Ultimate Cookbook.
• It includes nutritional information for all of the recipes.
• It speaks to my Canadian heart. Recipes for Butter Tarts, Nanaimo Bars, Tourtiere, Date Squares, “Canoe Paddle Doughnuts” (known to me as BeaverTails) stir up my fierce pride in the Canadian culture and its incredible culinary traditions. I can’t wait to dig into them more deeply!
• The recipes are “tested till perfect”. From my first few experiences with the recipes, I believe this to be true. Obviously I can’t speak for all of them.

Things I’d love to see:

• More photos. This is really, honestly, the only thing that stuck out to me. I understand that when you have a cookbook with 450+ recipes, to include a photo of all of them might be crazy. But I do really love to see a photo of what I’m making.

Overall?

I think this is a really solid, thorough resource to add to your kitchen library. I made my first 3 recipes in maybe the first week I had it, and I feel like it’s destined to be that book on the shelf that gets dog-eared, and stained, and passed on 30, 40, 50 years with my scribbles all over it, just as it should be.

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Flourless Chocolate Lava Cakes

A rich, decadent chocolate lava cake that’s made without flour so it’s naturally gluten free! The perfect dessert for the holidays or date night in.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 lava cakes

Calories 435cal

Author Ashley Fehr

Ingredients

• 170 grams bittersweet or semisweet chocolate chopped
• ¼ cup butter cubed
• 1 teaspoon good vanilla extract
• 1 cup granulated sugar
• 3 large eggs
• 3 egg yolks
• 2 tablespoons unsweetened cocoa powder (sifted)
• pinch of salt
• fresh strawberries and whipped cream for serving if desired optional

US Customary – Metric

Instructions

• In a heatproof bowl over hot (not boiling) water, melt chocolate with butter, stirring until smooth. Remove chocolate mixture from heat and stir in vanilla.
• Whisk sugar into chocolate mixture. Add eggs and egg yolks, one at a time, stirring each time until combined. Stir in cocoa powder and salt.
• Grease 6 greased 6-oz (175mL) well — I like to grease with butter or non-stick spray and then dust with cocoa powder to ensure they come out easily.
• Pour batter into ramekins; place on rimmed baking sheet. (Make ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)
• Bake in 425 F (220 C) oven until edges are set and centres are slightly jiggly when tapped, about 15 minutes. Let cool for 3 minutes. Run knife around edges of cakes; turn out onto plates. Garnish with strawberries and whipped cream (if using).

Notes

*I don’t usually have vanilla beans, so I used a teaspoon of vanilla extract. I also tried halving the recipe once, and it works wonderfully and the measurements are easy to figure out! Perfect for a smaller crowd.

Nutrition

Calories: 435cal | Carbohydrates: 51g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 201mg | Sodium: 106mg | Potassium: 271mg | Fiber: 3g | Sugar: 45g | Vitamin A: 500IU | Vitamin C: 16.7mg | Calcium: 51mg | Iron: 2.8mg

Recipe photos taken by Ashleigh Scott Creative.

The post Flourless Chocolate Lava Cakes appeared first on The Recipe Rebel.

This Chocolate Trifle is an easy dessert recipe that’s totally decadent! It’s made with layers of homemade cake, chocolate pudding, and whipped cream.

Are you a chocolate lover? Try my French Silk Pie recipe, my Mint Chocolate Lasagna or my No Churn Chocolate Ice Cream next!

This Chocolate Trifle is one seriously decadent dessert! It looks like you’ve spent a pile of time on it, but it’s one of the best easy desserts for a holiday party or family gathering.

We love all things chocolate, so this layered chocolate dessert is right up there with these Best Homemade Brownies, this Oatmeal Chocolate Chip Cookies, and this Chocolate Sheet Cake.

It’s made with homemade chocolate cake cubes layered with chocolate pudding, whipped cream, and whatever chocolate candy bars or drizzles your heart desires.

Keep it classic or let your imagination run wild!

Ingredients Needed:

Cake ingredients

You can use cake mix or prepared cake in a pinch, but this cake recipe is divine!

• Granulated Sugar: it makes our cake, cake!
• Oil: use a neutral flavored oil like canola oil to add moisture to the cake.
• Milk: whatever you have on hand will work, dairy or non-dairy.
• Eggs: binds the ingredients together so the cake can hold its shape.
• Vanilla: adds flavor depth and sweetness.
• All-Purpose Flour: fluffed and leveled so you don’t end up with too much flour.
• Cocoa Powder: use high-quality, unsweetened cocoa powder for the richest chocolate flavor.
• Salt: cuts the sweetness and enhances flavor.
• Baking Soda and Baking Powder: we’re using both leavening agents to keep the cake texture so light and fluffy.
• Hot Coffee: or hot water. I recommend the coffee because it enhances the chocolate flavor of the cake, but water will work just fine.

Trifle ingredients:

• Chocolate Pudding: we’re making the pudding layer with instant chocolate pudding mix and milk.
• Whipped Cream: we’re throwing together a homemade whip made up of heavy whipping cream, powdered icing sugar, and vanilla extract. Feel free to use Cool Whip if preferred.
• Optional Toppings: get creative! I love crushed Oreos, crushed heath or skor bars, maltesers or whoppers, and chocolate sauce or chocolate shavings.

How to Make a Chocolate Trifle

This decadent dessert is so easy to prep! Full instructions can be found in the recipe card below.

1. Prepare your cake according to the directions in the recipe card, or use a cake mix if you’re short on time.
2. Cake layer: cut cake into cubes and place a layer in a trifle dish or glass bowl.
3. Pudding layer: mix the pudding and pour half over the cake.
4. Whipped cream: top with whipped cream and repeat the layers once more.

Chocolate Trifle FAQs

Tips and Notes

• Grease and flour the pan. Lightly grease the pan, then coat it in flour, tapping out any extra. This makes it much easier to remove the cake.
• Don’t over-measure the flour. I recommend fluffing the flour up, then leveling it off gently with your finger. This helps prevent it from getting too packed in. Too much flour makes for dry cake.
• The batter will be thin. Don’t panic. That’s how it’s supposed to look!
• Check for doneness. Use a toothpick to check that the cake is done. Just insert it into the center. If it comes out clean, the cake is good to go.
• Cool the cake completely. If you try to cut it into cubes while it’s still hot, you’ll just end up with mush.

More Trifle Recipes You’ll Love

Desserts

No-Bake Brownie Trifle 3 Ways

Desserts

Banana Split Trifles

Desserts

Chocolate Blackberry Cheesecake Trifles

Desserts

Lemon Berry Cheesecake Trifles

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Chocolate Trifle

This Chocolate Trifle is a simple yet decadent dessert. It's made with layers of homemade cake, chocolate pudding, and whipped cream.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 485cal

Author Ashley Fehr

Ingredients

Chocolate Cake

• 2 cups granulated sugar
• ½ cup canola oil
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 1 ¾ cup all purpose flour (fluffed and levelled) (230 grams)
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup hot coffee or water

Chocolate Pudding

• 2 boxes instant chocolate pudding mix (4 serving size)
• 3 ½ cups milk

Whipped cream

• Whipped Cream
• 2 cups heavy whipping cream
• ¼ cup powdered icing sugar
• 1 teaspoon vanilla extract

Optional toppings

• crushed oreos
• crushed heath or skor bars
• maltesers or whoppers
• chocolate sauce or chocolate shavings

US Customary – Metric

Instructions

• Lightly grease and flour one 9×13" pan, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.
• In a large bowl, whisk together sugar and oil until combined.
• Add milk, eggs and vanilla and whisk until smooth.
• Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.
• Slowly stir in hot coffee until batter is smooth — it will be thin.
• Pour into prepared pan and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely before proceeding with the recipe (I prefer to do this the day before).
• Once cool, cut into 1" cubes.

Chocolate pudding

• In a medium bowl, whisk together pudding mix and milk until completely smooth.

Whipped cream

• In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form.

Assembly

• Place half of the cake cubes in the bottom of a trifle bowl or large glass bowl. Top with half of the pudding and half of the whipped cream. Add desired optional toppings.
• Repeat, using remaining ingredients in the same order. Top and garnish as desired.
• Refrigerate until ready to serve. This trifle is best served the day it is made because of the fresh whipped cream. If you use cool whip, it will last a little longer.

Video

Nutrition

Calories: 485cal | Carbohydrates: 59g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 437mg | Potassium: 326mg | Fiber: 2g | Sugar: 42g | Vitamin A: 796IU | Vitamin C: 0.2mg | Calcium: 167mg | Iron: 2mg

The post Chocolate Trifle appeared first on The Recipe Rebel.

These Chocolate Crinkle Cookies are a chocolate lover’s dream come true. They’re soft, gooey, fudgy, and take just 10 minutes to prep!

These Chocolate Crinkle Cookies are one of my all time favorites! They are fun and festive for the holidays but not so festive that you can’t enjoy them year round.

This Chocolate Crinkle Cookie recipe is special because they’re not like the other crinkle cookie recipes. They actually start with a base of melted chocolate and oil. Why, you ask? Because it creates the absolute richest, fudgiest cookie you could ever ask for.

Is your mouth watering yet?

If you love chocolatey cookies, then try out my 4 Ingredient Double Chocolate Cookies, Mom’s Double Chocolate Cookies, or Double Chocolate Oatmeal Cookies!

Ingredients Needed:

• Chocolate: use your favorite chopped chocolate or chocolate chips.
• Oil: mixed with the melted chocolate for a silky smooth texture and super fudgy cookies.
• Brown Sugar: using brown sugar takes care of the sweetness and makes the cookies super soft and chewy.
• Eggs: help the cookies hold their shape.
• Vanilla Extract: adds flavor depth.
• All-Purpose Flour: gives the cookies structure. Make sure you spoon and level or weigh the flour!
• Powdered Sugar: we’re putting powdered sugar in the cookie dough and using it to roll the dough in before baking.
• Unsweetened Cocoa Powder: for extra chocolatey flavor.
• Baking Powder: helps the cookies rise a bit in the oven.
• Salt: cuts the sweetness.

How to Make Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are so simple to put together. Full instructions can be found in the recipe card below.

1. Melt chocolate with oil: Combine chocolate and oil in a bowl, then microwave until melted. Set aside.
2. Combine the wet ingredients: In a large bowl, combine sugar, eggs, and vanilla. Add the melted chocolate mixture and stir to combine.
3. Add the dry ingredients: Add in flour, powdered sugar, cocoa powder, baking powder, and salt, then mix until combined.
4. Chill the dough: Cover the bowl with plastic wrap and chill in the fridge or freezer.
5. Roll into balls and coat in powdered sugar.
6. Bake: Bake until puffed and nicely spread — it’s okay if they look slightly undone in the center because they will set as they cool.

Crinkle Cookie FAQs

Tips and Notes

• Line the baking sheets. Lining with parchment paper or a baking mat not only makes for easy cleanup, but also prevents the cookies from spreading way too much.
• Chill the dough. Before chilling, the dough will be very sticky and difficult to handle. Make sure you chill it for about 1 hour in the fridge or 10-15 minutes in the freezer. This also helps prevent spreading.
• Place the cookies 2 inches apart. These cookies will naturally spread just a little bit no matter what. Make sure you leave space so they don’t run into each other.
• Roll the dough in sugar. The powdered sugar coating adds extra sweetness, but it also adds contrast so you can really see the crinkling effect.
• If you prefer flatter cookies, scoop the dough, then flatten the dough balls slightly before coating them in sugar.

More Chocolate Cookies You’ll Love

Desserts

4 Ingredient Double Chocolate Cookies (Chocolate Cake Mix Cookies)

Desserts

Mom’s Double Chocolate Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

Desserts

Triple Chocolate Pudding Cookies

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Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are a chocolate lover's dream come true. They're soft, gooey, fudgy, and take just 10 minutes to prep!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 12 cookies

Calories 220cal

Author Ashley Fehr

Ingredients

• ½ cup chopped chocolate or chocolate chips (3 oz or 90 grams)
• ¼ cup canola oil (50 grams or 11.8 oz)
• ½ cup brown sugar, lightly packed (80 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all purpose flour (130 grams)
• ¾ cup powdered sugar (80 grams)
• ½ cup unsweetened cocoa powder (40 grams)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup powdered sugar (for rolling)

US Customary – Metric

Instructions

• In a small bowl, combine chocolate and oil. Microwave on high for 40 seconds and stir until melted (pop it back in the microwave for a short time if necessary). Set aside to cool slightly.
• In a large bowl, combine brown sugar, eggs and vanilla.
• Add melted, slightly cooled chocolate and mix until combined.
• Add flour, powdered sugar, cocoa powder, baking powder and salt and mix until combined.
• The dough will be very sticky, like a very thick brownie batter so it does need to chill. Cover with plastic wrap and chill just until workable (you don't want it too firm), about 1 hour in the fridge or 10-15 minutes in the freezer.
• Preheat the oven to 350 degrees F.
• Scoop cookies with a 2-3 tablespoon cookie scoop, roll in powdered sugar, and place on parchment lined baking sheets at least 2 inches apart (I like to bake 6-9 per pan).
• Bake for 8-10 minutes, depending on how large your cookies are. They may be slightly puffed in the centers but will deflate slightly as they cool. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.
• Allow to cool for 5 minutes before removing from the pans to cool completely.

Video

Notes

Notes:

• Line the baking sheets. Lining with parchment paper or a baking mat not only makes for easy cleanup, but also prevents the cookies from spreading way too much.
• Chill the dough. Before chilling, the dough will be very sticky and difficult to handle. Make sure you chill it for about 1 hour in the fridge or 10-15 minutes in the freezer. This also helps prevent spreading.
• Place the cookies 2 inches apart. These cookies will naturally spread just a little bit no matter what. Make sure you leave space so they don’t run into each other.
• Roll the dough in sugar. The powdered sugar coating adds extra sweetness, but it also adds contrast so you can really see the crinkling effect.
• Prefer thinner cookies? These cookies are thick, rich and fudgy. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.

 

Storing:

Chocolate Crinkle Cookies will last in an airtight container at room temperature for up to 5 days, in the fridge for a couple of weeks, or in the freezer for up to 3 months. To serve again, thaw in the fridge if frozen or warm in the microwave.

Nutrition

Calories: 220cal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 68mg | Potassium: 122mg | Fiber: 2g | Sugar: 26g | Vitamin A: 56IU | Vitamin C: 0.05mg | Calcium: 41mg | Iron: 1mg

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This Peppermint Mocha Recipe is so easy and tastes just as good as Starbucks! This 10 minute recipe is the perfect way to enjoy a gourmet coffee right at home.

Sometimes I think it’s a blessing that we live so far from any fast food joints or coffee shops. It really isn’t an option to run out and grab an expensive coffee drink or a bite to eat.

But there have definitely been times I’m sitting at home wishing I could run to Starbucks for a Peppermint Mocha. This craving happened one too many times, so I decided to take matters into my own hands.

And so this Peppermint Mocha Recipe was born. This recipe is so simple, way quicker than running to coffee shop, and just as delicious. Bonus: it’s a whole lot cheaper too!

If you love all things peppermint chocolate, then you’ll love my No Bake Peppermint Bark Cheesecake, Chocolate Peppermint Icebox Cookies, Layered Double Chocolate Peppermint Cake, or Peppermint Bark!

Ingredients Needed:

• Milk: I use whole milk, but feel free to use whatever milk you have in your fridge Non-dairy milk works great too!
• Sugar: for a little bit of sweetness!
• Cocoa Powder: use unsweetened powder to give your mocha its chocolate flavor.
• Coffee: brewed espresso or strong coffee both work great.
• Peppermint Flavor: to add peppermint flavor you can use: 1) mint extract, 2) half of a peppermint candy cane, or 3) peppermint syrup.
• Vanilla Extract: provides a touch of extra sweetness and adds some flavor depth.
• Toppings: we’re topping our Peppermint Mocha off with whipped cream and chocolate shavings.

How to Make a Peppermint Mocha

This delicious and cozy drink comes together in a total of 10 minutes…way faster than even running to your nearest Starbucks!

1. Heat the milk: In a saucepan, heat milk, cocoa, and sugar until bubbles form and the sugar is dissolved.
2. Add espresso and flavor: Mix in espresso, mint extract, and vanilla extract, then remove from the heat.
3. Garnish and serve: Pour the mixture into a mug, top it with whip and chocolate, then sip away.

Peppermint Mocha FAQs

Tips and Notes

• Use fresh coffee. It just tastes better!
• Warm over medium heat. I know it’s tempting to crank the heat up so it’s done faster, but all you’ll do there is burn the milk. Yuck!
• Make more. This recipe can super easily be doubled or tripled if you’re serving more people. Just use a bigger pan.
• Customize! The beauty of making your own coffee drink is that you can play around with amounts until you find your perfect flavor. Add more or less sweetener, make it more chocolatey, add another flavor like caramel…you really can’t go wrong!

Variations

• Make it white chocolate. Throw some white chocolate chips in with the milk while heating, then stir and let them melt. This is one of my favorite variations! Check out my Easy White Chocolate Mocha for more specific instructions.
• Make it non-dairy. You can easily make a dairy-free version by just using non-dairy milk in place of the whole milk.
• Lighten it up. For a skinny Peppermint Mocha, feel free to use a lower fat milk (1% or 2%) and a sugar replacement or natural sweetener.
• Ice it. Just serve it over ice! Cool the coffee first so you don’t water down your drink.
• Add more garnishes. Chocolate drizzle, crushed candy cane, chopped peanuts, caramel drizzle, you name it.
• Make it caffeine-free. Maybe you’re not big into caffeine or you want to drink this closer to bedtime. No problem! Just swap the regular coffee out for decaf!

Serving Suggestions

This Peppermint Mocha is a delicious way to start the day all on its own, but I love to enjoy it with breakfast too!

Serve it with Cinnamon Roll Bites, Instant Pot Egg Bites, Crockpot Breakfast Casserole, Monkey Bread, or any of your favorite breakfast/brunch recipes!

More Coffee Drinks You’ll Love

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Caramel Frappuccino

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Easy Frappe Recipe

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How to make Cold Brew Coffee

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Slow Cooker Pumpkin Spice Latte

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Peppermint Mocha Recipe

This Peppermint Mocha Recipe is so easy and tastes just as good as Starbucks! This 10 minute recipe is the perfect way to enjoy a gourmet coffee right at home.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 272cal

Author Ashley Fehr

Ingredients

• 3/4 cup whole milk
• 3 tablespoons sugar
• 1 tablespoon unsweetened cocoa powder
• 3/4 cup brewed espresso or strong coffee
• 1/4 teaspoon mint extract or ½ peppermint candy cane or peppermint syrup
• 1/4 teaspoon vanilla extract
• whipped cream and chocolate shavings if desired

US Customary – Metric

Instructions

• In a small saucepan, add milk, cocoa and sugar. Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.
• Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)
• Serve in a large mug and top with whipped cream and chocolate shavings if desired.

Nutrition

Calories: 272cal | Carbohydrates: 48g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 404mg | Fiber: 1g | Sugar: 45g | Vitamin A: 295IU | Calcium: 207mg | Iron: 0.7mg

The post Peppermint Mocha Recipe appeared first on The Recipe Rebel.

This Rocky Road Ice Cream is rich, creamy, and delicious. It’s made up of a chocolate-y base loaded with mini marshmallows, chocolate chips, and chopped walnuts or almonds.

I know a lot of us think or have thought before that making homemade ice cream is a difficult, labor intensive, and easy to mess up task. Well, this Rocky Road Ice Cream recipe is here to prove that theory wrong!

This recipe is based on my homemade Vanilla Ice Cream — which is a cooked, frozen custard. You can also follow this Easy Homemade Ice Cream recipe for a no cook version if you prefer!

This recipe takes a quick 15 minutes to prep, then all that’s left to do is chill and churn the ice cream until it’s frozen. The result is a rich chocolate ice cream base loaded up with walnuts, chocolate chips, and mini marshmallows.

The homemade version of this classic ice cream flavor will not disappoint!

Serve this ice cream as-is or make it into Ice Cream Sandwiches!

Ingredients Needed:

• Heavy Whipping Cream and Whole Milk: makes up a rich and creamy base for the ice cream.
• Granulated Sugar: use more or less according to your tastes.
• Egg Yolks: stabilizes the ice cream so it’s silkier, creamier, and lasts longer in the freezer.
• Cocoa Powder: use unsweetened cocoa powder to give the ice cream its chocolate flavor.
• Vanilla Extract: adds flavor depth and a touch of sweetness.
• Mix-ins: we’re adding in mini marshmallows, mini chocolate chips, and walnuts or almonds for those classic Rocky Road flavors and textures.

How to Make Rocky Road Ice Cream

This homemade Rocky Road Ice Cream recipe could not be easier. Just 15 minutes to prep!

1. Cook the base: In a saucepan, whisk together cream, milk, sugar, egg yolks, and cocoa until smooth. Set the pan over medium heat and cook until thickened. Stir in vanilla.
2. Chill: Transfer the mixture to a large measuring cup or bowl and gently press a piece of plastic wrap over the top. Chill in the fridge until cold.
3. Churn: Transfer the chilled mixture into a cold ice cream maker bowl and churn for 20 minutes. In the last 5 minutes, add in the mix-ins or stir in by hand.
4. Freeze: Pour the ice cream into a glass loaf pan or baking dish and freeze until firm.

Rocky Road Ice Cream FAQs

Tips and Notes

• Freeze the bowl. Before you churn the ice cream, place the bowl in the freezer to chill. The cold bowl creates a better texture.
• Use full fat ingredients. The higher the fat content, the creamier the ice cream.
• When you cover with plastic wrap, make sure it’s just touching the surface of the ice cream base. This helps prevent a skin from forming.
• You can speed up the refrigeration process by setting the ice cream base in the freezer instead. If you do this, be sure to stir every 10 minutes to keep the mixture smooth and creamy.
• Before serving, let the ice cream sit for 5-10 minutes. This allows it to soften just a bit for a creamier consistency.
• For an even richer ice cream, use 2 cups of cream and 1 cup of milk.

More Ice Cream Recipes

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No Churn Turtle Ice Cream

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Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Oreo Ice Cream Cake

Desserts

No Churn Peanut Butter Oreo Ice Cream + Recipe VIDEO

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Rocky Road Ice Cream

This Rocky Road Ice Cream is rich, creamy, and delicious. It's made up of a rich, chocolate-y base loaded with mini marshmallows, chocolate chips, and chopped walnuts or almonds.

Course Dessert

Cuisine American

Cook Time 15 minutes minutes

Churning and Freezing 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 servings

Calories 415cal

Author Ashley Fehr

Ingredients

• 1½ cups heavy whipping cream
• 1½ cups whole milk
• 1 cup granulated sugar use more or less according to your tastes
• 4 egg yolks
• ¼ cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 1 cup mini marshmallows
• ½ cup mini chocolate chips
• ½ cup chopped walnuts or almonds

US Customary – Metric

Instructions

• Freeze ice cream maker bowl according to instructions.
• Whisk together cream, milk, sugar, egg yolks, and cocoa in a large saucepan until smooth.
• Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired.
• Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
• Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
• Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add the marshmallows, chocolate chips and nuts in the last 5 minutes or churning or stir in by hand.
• Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
• I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

Video

Notes

*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.

Leftovers:

Homemade ice cream will last in an airtight container in the freezer for up to 3 months.

Tips:

• Use full fat ingredients. The higher the fat content, the creamier the ice cream.
• You can speed up the refrigeration process by setting the ice cream base in the freezer instead. If you do this, be sure to stir every 10 minutes to keep the mixture smooth and creamy.
• Before serving, let the ice cream sit for 5-10 minutes. This allows it to soften just a bit for a creamier consistency.

Nutrition

Calories: 415cal | Carbohydrates: 38g | Protein: 6g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 47mg | Potassium: 197mg | Fiber: 2g | Sugar: 33g | Vitamin A: 887IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg

The post Rocky Road Ice Cream appeared first on The Recipe Rebel.