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Made-in-Minutes No-Cook Fudge
Dessert

Made-in-Minutes No-Cook Fudge

4.1

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Lightly grease 8x8 inch baking dish.
  2. 2 Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Stir in the honey, and mix until smooth. Spread mixture into prepared dish, and refrigerate at least 1 hour. Cut into 1 inch squares.

By amanda123ns

ABC Pudding - Avocado, Banana, Chocolate Delight
Dessert American

ABC Pudding - Avocado, Banana, Chocolate Delight

4.3

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Place avocados, bananas, and cocoa powder in a blender; puree until smooth.
  2. 2 Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.
  3. 3 Chill in refrigerator for texture and flavor to develop, at least 1 hour.

By Beyker

Easy Chocolate Sherbet
Dessert

Easy Chocolate Sherbet

4.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
  2. 2 Pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.

By Mary the Monkey

Righteous Raspberry Brownies
Dessert

Righteous Raspberry Brownies

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
  2. 2 Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4-cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into batter; spoon into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

By Arleigh

Hasty Chocolate Pudding
Dessert

Hasty Chocolate Pudding

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Whisk together sugar, cocoa, and cornstarch in a microwave-safe bowl. Whisk in milk, a little at a time, until no dry lumps remain.
  2. 2 Cook in the microwave on high for 3 minutes. Stir well. Continue cooking and stirring at 1-minute intervals until shiny and thick, 2 to 4 minutes. Mix in vanilla.
  3. 3 Press a piece of plastic wrap directly on surface of pudding to prevent skin from forming. Place in the refrigerator to chill. Serve cold.

By Debra

Sue's Hot Fudge Sauce
Dessert

Sue's Hot Fudge Sauce

4.6

Prep
4 min
Cook
7 min
Total
11 min

Instructions

  1. 1 Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

By Lisa Kreft

Passover Chocolate Chip Cocoa Meringues
Dessert

Passover Chocolate Chip Cocoa Meringues

3.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
  2. 2 In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
  3. 3 Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.

By Lauren

Double Fudge Brownie Mix
Dessert

Double Fudge Brownie Mix

4.3

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 In a 1 quart or 1 liter jar, layer the ingredients in the order listed. Attach a tag with the following instructions:
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

By Sally

Chocolate Banana Sorbet
Dessert

Chocolate Banana Sorbet

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender such as a Vitamix®. Using the tamper, blend until all ingredients are incorporated. Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

By Yoly

Chile Chocolate Ice Cream
Dessert

Chile Chocolate Ice Cream

3.0

Prep
5 min
Cook
Total
25 min

Instructions

  1. 1 Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
  2. 2 Stir milk and heavy cream into cocoa mixture until well combined.
  3. 3 Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.

By Todd Marsh

Brownies In A Jar
Dessert

Brownies In A Jar

4.3

Prep
Cook
Total

Instructions

  1. 1 Pour sugar into a clean and dry one quart jar. Press down firmly.
  2. 2 Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.
  3. 3 Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

By Doreen

Masala Chai Brownies
Dessert

Masala Chai Brownies

4.3

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking pan with cooking spray, and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the jar of a blender, and pulse to mince; set aside.
  2. 2 Whisk together the flour, sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the brewed chai, canola oil, and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
  3. 3 Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.

By Mochi Puffs

Homemade Melt-In-Your-Mouth Dark Chocolate
Dessert American

Homemade Melt-In-Your-Mouth Dark Chocolate

4.8

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended.
  3. 3 Pour the mixture into a candy mold or pliable tray.
  4. 4 Refrigerate until chilled, about 1 hour.

By Linda

Flourless Fudge Cookies
Dessert

Flourless Fudge Cookies

4.1

Prep
10 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
  2. 2 Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
  3. 3 Scoop batter by tablespoonful onto the prepared baking sheets.
  4. 4 Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.

By catmoore

Passover Brownie Cake
Dessert

Passover Brownie Cake

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa.
  2. 2 Add nuts, or use the nuts as a topping. I put nuts on top rather than in this cake for two reasons. They make the top look good without having to frost it. Also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them.
  3. 3 Pour batter into a greased 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for about 35 minutes. The secret to a moist brownie cake, Pesach or otherwise, is to underbake it. Check it at about 30 minutes.

By Gingee

Uncle Drew's Skillet Brownies
Dessert

Uncle Drew's Skillet Brownies

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch oven-proof skillet.
  2. 2 Place butter in a microwave-safe bowl; heat in the microwave until melted, about 30 seconds. Add sugar and cocoa powder to butter and stir. Heat butter-cocoa mixture in the microwave until sugar is dissolved and mixture is smooth, about 30 seconds.
  3. 3 Mix vanilla extract into cocoa mixture. Stir in eggs, then add flour and stir until batter is well-mixed. Pour batter into the prepared skillet.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of brownie comes out clean, 40 to 50 minutes.

By tea_leaves

Chocolate Meringue
Dessert

Chocolate Meringue

3.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
  3. 3 Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
  4. 4 Drop by spoonfuls onto the prepared baking sheets.
  5. 5 Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.

By wg

Coffee Butter Frosting
Dessert American

Coffee Butter Frosting

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk powdered sugar and cocoa powder together in a bowl.
  2. 2 Beat butter in a medium bowl with an electric mixer until creamy, 2 to 3 minutes. Gradually add powdered sugar mixture, beating well after each addition and scraping the sides and bottom of the bowl occasionally. Add coffee and beat until smooth.

By GINGER P

5-Ingredient Peanut Butter Chocolate Cookies
Dessert

5-Ingredient Peanut Butter Chocolate Cookies

3.9

Prep
10 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix peanut butter, stevia, egg, cocoa powder, and vanilla with an electric mixer or in a food processor until well combined. Roll dough into sixteen 1-inch balls. Place 1 to 2 inches apart onto an ungreased baking sheet. Flatten balls with a fork.
  3. 3 Bake in the preheated oven until edges are set, about 10 minutes. Remove from the oven and let cool on the baking sheet for 10 minutes.
  4. 4 Line a tray with waxed paper. Carefully transfer cookies to the tray and let cool to room temperature, about 15 minutes. Refrigerate until fully set, about 30 minutes.

By jamjar

Cookie Mix in a Jar VII
Dessert

Cookie Mix in a Jar VII

3.7

Prep
Cook
Total

Instructions

  1. 1 In a separate bowl, mix together the flour, baking powder and salt.
  2. 2 Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.
  3. 3 Instructions to attach to Jar: Peanut Butter Cookies 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. 3. Mix until completely blended. You will need to use your hands to finish mixing. 4. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. 5. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

By Lisa

Cocoa Sables
Dessert

Cocoa Sables

1.0

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Mix flour, cocoa powder, and salt in a bowl and set aside.
  2. 2 Beat softened butter and sugar together with an electric mixer until the mixture looks like overwhipped whipped cream. Add egg yolk and vanilla extract; mix well. Add dry ingredients. Use a spatula to mix them in until evenly moistened.
  3. 3 Divide the dough into thirds or quarters and knead a little bit on a large sheet of waxed paper. Gather into a ball, then shape into a 1 1/2-inch cylinder or square tube. Wrap up with the waxed paper, pushing in the sides so that the tube is evenly thick from left to right. Repeat with remaining dough.
  4. 4 Refrigerate dough for at least 1 hour, and up to overnight.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  6. 6 Slice dough into 1/4-inch thick cookies with a sharp knife. Arrange on the baking sheets, spacing them 1/2 inch apart.
  7. 7 Bake in the preheated oven until firm, 20 to 25 minutes. Cool completely before eating.

By alohaandmalu

Easy Chocolate Tofu Pie
Dessert

Easy Chocolate Tofu Pie

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
  3. 3 Bake in preheated oven for 25 minutes.
  4. 4 Refrigerate for 1 hour before serving.

By Siobhan Connally

Oatmeal Chocolate Coconut Macaroons
Dessert

Oatmeal Chocolate Coconut Macaroons

4.1

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Mix together oats, coconut, and cocoa powder in a large bowl.
  2. 2 Bring sugar, butter, and milk to a boil in a saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture until well combined.
  3. 3 Drop 15 spoonfuls of dough onto a sheet of waxed paper. Let cool completely at room temperature before serving.

By Mama Corsilli

Peanut Butter Drops
Dessert

Peanut Butter Drops

3.9

Prep
Cook
Total

Instructions

  1. 1 In a saucepan place sugar, cocoa and the milk and stir with a whisk . Take the butter and slice into this mixture over low heat until all is mixed and melted.
  2. 2 Bring this to a rolling boil and boil for 2 l/2 minutes... I test it by taking a cup of cold water and putting a spoonful of the mixture into the cold water. If it forms a ball it has boiled long enough. If it does not form a ball, it is not done yet. This may take 3 minutes.
  3. 3 Turn off heat and add the peanut butter. Stir until it is mixed and then with heavy spoon mix in the oats and stir all together and drop by spoonfuls onto waxed paper.

By Anne L Maury

Banana-Cinnamon Chocolate Sorbet
Dessert

Banana-Cinnamon Chocolate Sorbet

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine frozen banana, almond milk, cocoa powder, vanilla extract, ground cinnamon, and salt in a high-powered blender; blend until smooth and creamy, scraping down the sides of the blender as needed. Add more almond milk if mixture is too crumbly.
  2. 2 Serve immediately as soft serve, or freeze for a firmer texture, 1 to 2 hours.

By Kim