Abigail, Author at jerseygirlbagelshop.com

Chocolate Caramel Apples

November 11, 2025 by Abigail Leave a Comment

A classic fair and holiday treat! Crisp Granny Smith apples first dipped in homemade caramel and then enrobed in premium chocolate. Roll each apple in your favorite toppings like nuts, candies, or sprinkles, or drizzle chocolate or caramel overtop for an professional finish.

An assortment of chocolate caramel apples.

Whether you are at the summer fair, around a fall campfire, or in the throes of the holidays, one delicious snack holds steadfast throughout the seasons: the caramel apple.

Deliciously tart, followed by the nutty sweetness of homemade caramel, and finished with a bold dose of chocolate and crunchy toppings; I can’t think of any occasion that couldn’t be improved by these fun, nostalgic treats.

Food Safety

Since there have been a couple of outbreaks of foodborne illness related to listeria and caramel apples over the years, I wanted to include a few notes on food safety and the risks involved with preparing, storing, and eating caramel apples.

For more information on food safety regarding caramel apples and the related risk of Listeria, refer to the University of Minnesota, the CDC, or other sources so you can make the best informed decision for you and your circumstances.

The risk: Listeria monocytogenes (aka, Listeria) can grow rapidly in the space between the apple’s surface and the caramel layer. Storing caramel apples at room temperature, rather than refrigerating them, causes Listeria to grow more rapidly. Additionally, penetrating the apple with a stick introduces more moisture, allowing for bacteria to grow, and now with a pathway directly into the fruit itself.

Precautionary steps: thoroughly washing the apples before consumption and storing the apples for 1-3 days in the fridge will greatly reduce your risk of foodborne illness. And while not required, choosing to eliminate the candy stick is another preventative measure you can explore.

How to Eat Caramel Apples

For the ambitious eater who shamelessly abandons public dining decorum, take a page out of Guy Fieri’s book: tilt your head, unhinge your jaw, and take as big of a bite out of the whole apple as you can. Let any crumbs or toppings fall where they may on the battlefield.

But for the more bashful, simply cut a chocolate caramel apple into slices like you would any other apple, either with an apple corer or with a large knife. For slicing, cut around the core (making four large pieces total), and then cut those pieces in half to create picturesque wedges.

Why Chocolate Lovers make This Recipe

Made from scratch — this homemade recipe grants you the opportunity to use high-quality, simple ingredients, rather than chocolate compound and caramel containing high-fructose corn syrup like many commercial caramel apple products.
Affordable alternative — I did the math, and I can make 5 POUNDS (roughly 4.4kg) of chocolate caramel apples at home for the price of only 3 or 4 individual store-bought apples. So go ahead, keep scrolling to the recipe.
Insanely fun to make — I didn’t anticipate how much fun I’d actually have hand-dipping and decorating each apple, but each one soon became a blank canvas for different candy coatings, drizzle patterns, and sprinkles. Make apple dipping and decorating a fun, new tradition with your kids, friends, or significant other every year.

Ingredients and Variations

You would be surprised to discover just how fun and easy it is to make chocolate caramel apples! A notes on a few ingredients:

Granny Smith apples — for the ultimate flavor contrast, I adore using tart apples like Granny Smiths that perfectly balance the sweetness from the caramel and richness from the chocolate and candy toppings. However, you can also use Honeycrisp apples for a more mild profile.

Heavy cream — heavy cream’s 36% milk fat content is largely responsible for caramel’s irresistibly smooth texture. I don’t recommend substituting for whole milk or another dairy substitute, since the result will be too thin to properly dip and adhere to the apple.

Granulated sugar — white sugar is one of the main ingredients to every caramel recipe. No substitutions here, and especially not with brown sugar (unless you’re looking for toffee instead of caramel!)

Lemon juice — if you choose to use apple slices instead of whole apples on a stick, then rubbing the flesh of the fruit with lemon juice will prevent the apples from oxidizing. Otherwise, the acid in lemon juice naturally prevents large, crunchy crystals forming in the caramel, making this a foolproof tip for your baking and confectionary arsenal.

Premium chocolate — you would be dismayed in discovering that many commercially-available caramel apples are made with compound chocolate that contain vegetable and/or seed oils instead of cocoa butter.

Tips for Success

See the section on Food Safety above to address any concerns with foodborne illness before proceeding with this recipe.
Choose a saucepan that has a light-colored bottom, such as stainless steel, so you can easily monitor the caramel’s color as it browns.
Using citric acid and a saucepan with a clear lid prevents crunchy sugar crystals from developing in your caramel, so follow the recipe as written to remove any guesswork while achieving the results you want.
It takes a good few minutes for the sugar mixture to darken, so have patience and trust in the process. Most importantly, refrain from stirring the caramel until the cream is added, otherwise your caramel will come out with large crystals that will be unpleasant to eat.
Once the sugar mixture begins to caramelize and turn a light golden brown, stay close and have the heavy cream and vanilla mixture at the ready. Sugar will darken rapidly once it starts to turn, and can go from delicious to burnt in seconds. Use your eyes and nose to determine how the caramel is progressing, and add the heavy cream as soon as the caramel reaches a dark amber color and has a rich, nutty aroma.
Use either a food-grade infrared or candy thermometer to achieve the proper caramel consistency; once returned to the stovetop, the caramel should reach between 235-245 degrees Fahrenheit before setting aside to cool.
Prepare a baking sheet with parchment paper lightly coated in nonstick cooking spray to prevent the caramel coated apples from sticking.

Storage Instructions

Store candied apples in the fridge for 1-3 days (see the section on Food Safety for more information on risks and preventative measures so you can stay happy and well this season).

Chocolate Caramel Apple

A Fall and holiday treat! Crisp Granny Smith apples first dipped in homemade caramel and then enrobed in premium chocolate. Roll each apple in your favorite toppings like nuts, candies, or sprinkles, or drizzle chocolate or caramel overtop for an professional finish.

measuring cup
candy sticks
2L saucepan with clear lid
wooden spatula or spoon
food-grade thermometer
microwave-safe bowl
rubber spatula
baking sheet
sheet parchment paper

230 ml heavy cream
2 teaspoons vanilla extract
6 Granny Smith apples, washed and dried
700 grams granulated sugar
400 ml water
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
10 ounces premium chocolate, chopped
various toppings (optional)

Preparing the Apples

If desired, remove the stem from each apple and instead insert a candy stick. Otherwise, cut the apple into slices and apply a little extra lemon juice to the flesh of the fruit to prevent browning (oxidation). Set aside.

Making the Caramel

In a measuring cup, stir to combine the heavy cream and vanilla extract. Set aside.
In a deep saucepan with a clear lid, combine the granulated sugar, water, and lemon juice. Turn the heat to medium, cover, and allow the pan to sit undisturbed until the mixture turns a light brown, 7-10 minutes. Monitor closely until the sugar mixture turns a dark amber color.
Remove the pan from the heat and add a splash of the heavy cream mixture into the caramel, stirring vigorously until the bubbles subside. Repeat 3-4 times before adding the remaining amount of heavy cream all at once. Sprinkle in the salt and stir until the mixture becomes smooth and uniform in color.
Return the pan to the stove, this time on low heat, and allow the mixture to simmer, stirring occasionally, until a food-grade thermometer registers between 235-245℉. Set the pan aside to allow the caramel to cool.

Caramel Apple Assembly

Once the caramel has cooled to around 200℉, dip the entire apple by the stick until all but the very top is submerged. If not using a stick, hand-dip half of the slices in the caramel, scraping any excess off the side of the bowl. Set coated apples on a prepared baking sheet and chill in fridge until firm., about 20 minutes.
In a microwave-safe bowl, gently melt the chocolate in 30-second intervals on 50% power, stirring in between, until fully melted. Dip the whole apple (or half-dip apple slices) in the chocolate, again scraping any excess off the side of the bowl, before arranging on the baking sheet. Allow the chocolate to set for 3-4 minutes before rolling in desired toppings. If garnishing with a chocolate drizzle, allow the chocolate coating to fully set before applying the drizzle. Serve immediately and store leftovers in the fridge.

Snack

Chocolate Turtle Brownies

November 6, 2025 by Abigail Leave a Comment

Everything you love about the candy, now in a chewy, chocolatey brownie. Alternating layers of fudgy chocolate brownie batter and homemade salted caramel, topped with a salted caramel drizzle and toasted chopped pecans.

Cutting into a tray of freshly-baked turtle brownies.

DeMet’s first introduced their original chocolate pecan caramel clusters in 1916, and both Rochelle from Everybody Hates Chris and I have been throwing them back for years with a passion and fury misunderstood by family and friends alike.

On a more serious note, chocolate turtles are roasted and salted pecan halves that are covered in chewy caramel and then enrobed in delicious milk chocolate. They are a timeless, simple confection that you can easily eat into a sugar-induced stupor.

Funnily enough, a tray of fudgy chocolate brownies are equally addictive, so it makes total sense then to combine two perfect chocolate classics into one beautiful, decadent dessert.

Fudgy, caramel centers of turtle brownies.

Why Chocolate Lovers Make This Recipe

Ultra decadent — for those nights when you just need something…a little extra. When you’re ready to go all-out on treating yourself or someone you care about with a deliciously fudgy, chocolaty treat.
Twist on a classic — forget the rose petals; sprinkle Turtles all over the bed if you want my attention! 😀 Needless to say, these are one of my favorite candies of all time, so it makes perfect sense to combine them with my favorite Fudgy Chocolate Brownies for what is, just maybe, the perfect dessert.
Perfect for Fall — chocolate, caramel, and pecans are all quintessential autumnal flavors, making these brownies a perfect choice to serve at your next holiday party or cozy night in with loved ones.

Ingredients and Variations

These indulgent brownies need only simple pantry staples to come together. Some notes on a few key ingredients:

Granulated sugar — arguably one of the most important ingredients in caramel, granulated sugar provides the perfect balance of natural sweetness with warm, nutty notes. Do not substitute with brown sugar, unless you are specifically looking for butterscotch instead of caramel. 🙂

Lemon juice — adding a little acid to caramel is an old baker’s and confectioner’s secret. Acid helps prevent the caramel from crystallizing without negatively affecting the overall flavor.

Heavy cream — heavy cream contains around 36% milk fat and is largely responsible for caramel’s silky texture. If you don’t have any heavy cream on hand, you can substitute using whole milk, but be advised that the resulting caramel will be thinner and less rich in texture, even if you add a little butter to compensate for the milk’s lower fat content.

Melted butter — dissolving sugar in hot, liquid fat like melted butter gives way to brownies with flaky, crackly tops.

Powdered sugar — powdered sugar dissolves more readily in heated fat due to its finer texture. While powdered sugar is derived from granulated sugar and cornstarch, I wouldn’t recommend substituting with any other sugar otherwise you can alter the brownies’ final texture and overall density.

Premium dark chocolate — using real, premium chocolate in brownie batter both intensifies the chocolate flavor and creates those gooey, fudgy centers we all love and crave. I have successfully used a variety of dark chocolate ranging from 56%-72% cocoa, but you can easily substitute with milk chocolate if you prefer.

Chopped pecans — pecans are a signature ingredient in classic turtle chocolate candies, so including them in these brownies is a must. However, you can easily swap 1-1 with walnuts, peanuts, or omit nuts altogether; just know that any variations won’t technically classify these as “turtle” brownies.

Tips for Success

Choose a saucepan that has a light-colored bottom, such as stainless steel, so you can easily monitor the caramel’s color as it browns.
Using citric acid and a saucepan with a clear lid prevents crunchy sugar crystals from developing in your caramel, so follow the recipe as written to remove any guesswork while achieving the results you want.
It takes a good few minutes for the sugar mixture to darken, so have patience and trust in the process. Most importantly, refrain from stirring the caramel until the cream is added, otherwise your caramel will come out with large crystals that will be unpleasant to eat.
Once the sugar mixture begins to caramelize and turn a light golden brown, stay close and have the heavy cream and vanilla mixture at the ready. Sugar will darken rapidly once it starts to turn, and can go from delicious to burnt in seconds. Use your eyes and nose to determine how the caramel is progressing, and add the heavy cream as soon as the caramel reaches a dark amber color and has a rich, nutty aroma.
Use either a food-grade infrared or candy thermometer to achieve the proper caramel consistency; once returned to the stovetop, the caramel should reach between 225-235 degrees Fahrenheit before removing from heat and setting aside to cool.
The caramel layer in between gets absorbed during baking, so don’t be alarmed if you don’t see much inside the actual brownie (except for the outer edges). This absorption keeps the brownies very easy to eat (no loose fillings here!) and still bursting with caramel flavor.
Allow the brownies to fully cool in the pan before removing and cutting into slices. Doing so any earlier will most likely result in brownies that fall apart, which will be the twist your day doesn’t need to take. Plus, allowing for the brownies to cool completely gives you the most accurate level of doneness, since the brownies will continue to look slightly raw until they set. Have faith and patience!
Deliciously, crackly brownie tops derive from dissolving sugar in fat. This recipes calls for dissolving powdered sugar in hot, melted butter for the flakiest finish.

Storage and Reheating Instructions

If you are confident (and proud!) in your ability to demolish a tray of brownies in 1-3 days, then store these brownies in an airtight container on the counter. For longer storage, keep these brownies in an airtight container in the fridge between 3-7 days.

When ready to serve, simply allow the brownies to sit at room temperature for 15-20 minutes, or gently warm individual servings in the microwave for 15-30 seconds until warm and gooey.

Chocolate Turtle Brownies

measuring cup
2L lightly-colored saucepan with clear lid
wooden spoon or spatula
large heatproof bowl
large mixing bowl
rubber spatula
8×8 brownie pan
sheets parchment paper
food-grade probe or infrared thermometer

For the Caramel Sauce

400 ml heavy cream
1 teaspoon vanilla extract
400 grams granulated sugar
200 ml water
1 teaspoon lemon juice
3/4 teaspoon sea salt

For the Brownie Batter

380 grams powdered sugar
227 grams butter
4 whole eggs, chilled
4 teaspoons vanilla extract
10 ounces premium dark chocolate, melted
160 grams all-purpose flour
1/2 teaspoon salt
150 grams semi-sweet chocolate chips
70 grams toasted pecans, finely chopped

For the Caramel Sauce

Stir together the heavy cream and vanilla extract in the measuring cup and set aside.
In a deep, lightly-colored saucepan, combine sugar, water, and lemon juice over medium heat. Cover with a clear lid and allow the mixture to sit undisturbed until it turns light brown, 7-10 minutes.
Remove the lid and carefully monitor the caramel until it turns a dark amber color, taking care still not to stir the caramel.
Once the desired color has been achieved, immediately remove the saucepan from the heat. Carefully pour in a splash of the heavy cream and rapidly stir with a wooden spoon as the caramel bubbles away. When the bubbles begin to die down, repeat the process 1-3 more times, alternating between adding a splash of heavy cream and stirring to temper and incorporate. When the mixture no longer bubbles, add in the rest of the heavy cream and stir.
Return the pan to stove, this time on low heat, and allow the caramel to simmer until it reaches a temperature between 225-235℉. Stir occasionally to ensure even heating throughout.
Pour the caramel into a large, heatproof bowl to help cool more rapidly and set aside.

For the Brownies

In a large mixing bowl, stir together the powdered sugar and melted butter for 2-3 minutes, until the sugar dissolves. Stir in the eggs, vanilla extract, and melted dark chocolate until evenly incorporated.
Fold in the all-purpose flour and salt, then add the chocolate chips and two-thirds of the chopped pecans and gently fold to combine.
Pour half of the brownie batter into a prepared 8×8 baking sheet and spread evenly into a single layer. Pour between 200g-225g of caramel over the brownie batter and spread into an even layer, leaving about 1-inch of room from the edges. Spread the remaining brownie batter overtop the caramel into an even layer. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with a few wet crumbs.
Allow the brownies to fully cool in the pan before removing. Drizzle as much caramel sauce overtop as you like, followed by the rest of the chopped pecans. For best results, stick the pecans along the caramel so they adhere better. Cut into desired slices and serve.

Dessert

Oatmeal Chocolate Chip Cookies

October 22, 2025 by Abigail Leave a Comment

These classic cookies have chewy centers teeming with chocolate chips and raisins that give way to crispy, golden edges. Warm spices like cinnamon, nutmeg, and Dutch-processed cocoa powder make each bite full of warm, tender, chewy comfort.

Finishing salt sprinkled over chocolate chip oatmeal raisin cookies.

What are you doing in the next 30 minutes?

Something regrettable, probably. I mean, really, when was the last time an idle half hour worked out in your favor?

Rather, make yourself (and your probation officer) happy by baking these delicious oatmeal chocolate chip cookies instead! Their toothsome centers are a perfect contrast to their crispy edges, all while keeping textural interest with raisins and chocolate chips.

These cookies are perfect for the fall and winter seasons for their warmth. Cinnamon, nutmeg, cocoa powder, and dark-brown sugar create a cozy flavor profile, then made even better with melted, gooey chocolate chips dotted throughout.

See, doesn’t this sound like a much better idea?

And if you like all-things oatmeal and granola, check out my Chocolate Granola Cereal for an instant boost to your mornings, 2pm snack break, or late night dessert adventures!

Plus, I’m currently working on a chocolate overnight oats and homemade chocolate granola bars, so stay tuned for those!

Why Chocolate Lovers Make This Recipe

Classic cookie — oatmeal raisin cookies are one of the most popular cookies in the United States, especially around the fall and winter seasons for their warm spices and chewy comfort.
Quick and easy recipe — these cookies can go from idea to table in about 30 minutes, so you better be able to cash the checks your cravings will be writing. Don’t start what you can’t finish.
Chewy goodness — if you’re a fan of chewy cookies with crispy, golden edges, then these will be positively addictive to you.
Simple ingredients — I didn’t even need to go to the store to make these cookies, since this recipe maximizes household staple ingredients for even more stress-free enjoyment.

Stacks of chocolate chip oatmeal raisin cookies.

Ingredients and Variations

As mentioned above, you already have most (if not all!) of the ingredients to make oatmeal chocolate chip cookies. Some key notes on a few below:

Old-fashioned rolled oats — affordable, available in bulk, and perfect for a wide variety of recipes, old-fashioned rolled oats are the key ingredient in this cookie recipe. They might be also be called “rolled oats” or “old-fashioned oats” at your grocery store.

I would NOT recommend substituting with quick or instant-oats, since these will cook too quickly when baked in the oven, resulting in piles of mush on your baking tray.

Raisins — For those who couldn’t (or wouldn’t!) decide between oatmeal raisin or chocolate chip cookies, I did both. 😉 This recipe doesn’t use as many raisins as you might have added in the past, but that’s to make more room for the chocolate chips!

If you don’t have raisins on hand, you can substitute with dried cranberries, sultanas, or currants. Just note that if you are using sultanas, the cookies might be a tad sweeter with a louder, brighter flavor than regular raisins.

Or, if you feel like your two cookie worlds are colliding, you can omit the dried fruit altogether!

Dark-brown sugar — dark-brown sugar makes chewy, delectable cookies infused with warm, caramel notes from the molasses that’s mixed in with the sugar.

Granulated sugar — using granulated sugar helps add some extra sweetness to this recipe’s otherwise warm and earthy flavor profile. Plus, granulated sugar helps cookies develop their crispiness and spread more in the oven during baking, so the combination of both sugars creates a perfectly-textured cookie.

Bread flour — bread flour results in a chewier cookie, but you can substitute 1:1 with all-purpose flour if that’s all you have on hand.

Baking soda — baking soda helps brown the cookies more (versus baking powder) and also allows for more spreading during baking.

Dutch-processed cocoa powder — this alkalized cocoa powder has a more intense chocolate flavor than unsweetened cocoa powder and is available in all major grocery stores.

Tips for Success

When adding the chocolate chips, raisins, and rolled oats, use the stand mixer’s paddle attachment and mix on low speed for ~8-10 seconds. Because this cookie dough is denser than most, folding in these ingredients by hand until they are evenly distributed actually risks overmixing the dough, making for a tougher cookie.
Whisk together the dry ingredients to break up any clumps of flour or baking soda before adding to the cookie dough. There’s nothing worse than suddenly encountering a bitter or soapy bite in your cookies! 😖
These cookies are soft and chewy enough to make the perfect topping for your ice cream, yogurt parfait, or other favorite snack!

A bite taken out of a chocolate chip oatmeal raisin cookie.

Storage Instructions

Keep leftover cookies (ha, good one, I know) in an airtight container or resealable bag. Store in a cool, dry place for up to 1 week.

Oatmeal Chocolate Chip Cookies

electric stand mixer
rubber spatula
mixing bowl
whisk
tablespoon-sized cookie scoop
cookie sheet(s)
sheets parchment paper
wire cooling racks

227 grams butter
200 grams dark brown sugar
100 grams granulated sugar
2 eggs
2 teaspoons vanilla extract
170 grams bread flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon Dutch-processed cocoa powder
1/2 teaspoon fine sea salt
225 grams old-fashioned rolled oats
100 grams raisins
140 grams semi-sweet chocolate chips
fleur de sel (optional, for garnish)

Preheat the oven to 350℉. Prepare cookie sheet(s) by lining each with a piece of parchment paper. Set aside.
In the bowl of a stand mixer fixed with the paddle attachment, cream together the butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically to ensure even mixing. Add each egg one at a time, then add the vanilla extract.
In a separate mixing bowl, whisk together the bread flour, baking soda, ground cinnamon, ground nutmeg, Dutch-processed cocoa powder, and sea salt. With the stand mixer running on medium-low speed, pour in half of the dry ingredients and wait until they are fully incorporated before adding the remainder.
Switch to the lowest speed setting and pour in the old-fashioned rolled oats, raisins, and chocolate chips until evenly distributed throughout the batter.
Using a tablespoon-sized cookie scoop, portion out and roll each dough ball until round and smooth. Aim for 45-50g of dough per cookie and arrange 2 inches apart on a cookie sheet. Bake for 11-13 minutes, or until the edges are golden brown.
Allow the cookies to sit on the baking sheet for another 3-5 minutes before transferring to a wire cooling rack. While the cookies are still on the tray, press more chocolate chips into each cookie. Garnish with some fleur de sel, if desired.

Dessert

Home Confectioner’s Complete Equipment Checklist

September 30, 2025 by Abigail Leave a Comment

Beginner home confectioners can experience great success with making their first chocolates using the pared down 8 Essential Tools for Homemade Confections.

However, for those feeling ready to create more advanced and decorated chocolates, you will have so much fun collecting the tools listed below that can immediately make your confections look and feel more artistic and expensive.

I ONLY recommend products that I have purchased and use myself, and include links to the exact items in my own kitchen, where applicable. For instance, you will find the below equipment throughout my videos and on social media.

The home confectioner’s complete checklist

Now, I don’t expect or advise you to run out and purchase all of this equipment at once. Rather, first identify a few goals that you would like to accomplish with your next batch of chocolates.

Perhaps you want to fill them with marshmallow, ganache, or other fillings. Or maybe you are looking to add some color, whether it be with stylish designs or completely coloring each bon bon. Or maybe you’re looking to get better with framing or hand-dipping centers.

Whatever your goal, this post contains a COMPLETE list of tools and equipment that home confectioners can use to achieve a variety of delicious results.

Kitchen Equipment Essentials

Stainless steel bowls — For continued tempering success, I highly recommend investing in several stainless steel bowls in various sizes.

Stainless steel conducts and maintains heat more evenly than glass or plastic bowls, which means that your chocolate will stay at temperature for longer, giving you more time to fill or hand-dip chocolates.
Rubber spatulas — melting chocolate, tempering chocolate, stirring fillings, mixing and spreading batter…rubber spatulas are ubiquitous kitchen tools. I ordered two sets of these particular spatulas because they come in so many different sizes and have already held up for a few years without any incident, including working with heavier batters that previously broke my grocery store spatulas.
Infra-red food-grade thermometer — you will find most chocolatiers work with an infrared thermometer for it’s pinpoint-accuracy in a pinch, but any probe thermometer will work just as well. Plus, you can use a probe thermometer to make caramels and other delicious bon bon fillings without fear!
Stand mixer — I thought I could get away with using any off-brand stand mixer, but the two I used previously were loud and very cheaply-made. So I finally splurged on a KitchenAid, and let me tell you: it IS worth the hype and the investment. Sturdy, reliable, and even comes with a panning attachment for chocolate work, I would have purchased this forever ago to make cookies, breads, frosting, and just about anything else worth baking. 😋

Confectionary equipment Essentials

Coverture chocolate — if you want to make molded chocolates, then coverture chocolate should be your go-to chocolate of choice. Coverture chocolate contains a much higher amount of cocoa butter than regular tempered chocolate, making for a shiny bon bon with a creamy, luxurious texture.
Polycarbonate chocolate molds — for molded chocolates with a superior, professional finish, I strongly recommend using polycarbonate molds over silicone or metal molds. They are affordable, lightweight, easier to work with than silicone, and can last for many years with proper care.
Silicone molds — This isn’t me immediately contradicting myself with the paragraph above! I recognize that not everyone has polycarbonate molds, but I’m sure a few of you already have some candy molds in your pantry.

Besides, it’s still important to have silicone molds on hand for certainly chocolate candies, pastries, and desserts — all of which I will include on this site. 🙂 Definitely have at least one silicone mold with candy bar cavities, since you can make snack bars and other simpler snacks and desserts to get used to how they move and feel.

I’m in the process of testing three silicone molds: one for peanut butter cups, one for keto fat bombs, and another for different chocolates–and yes, recipes are coming for all of these! If I like them, I will provide a recommendation here, so check back soon!
Chocolate scrapers — I have three of these, and they are a lifesaver when you’re working on a few batches of chocolate. A messy scraper gives imperfect results, and it wastes so much crucial time working with tempered chocolate to constantly stop and wipe the blade clean after each stroke. So it made my life easier when I finally invested in more of them.

Plus, you’ll want at least two different ones if you often work with different types of chocolate at once (you don’t want them bleeding together)!

These scrapers are large enough to fit over most polycarbonate molds in a single stroke, which greatly simplifies the molding process! They’ve held up for a year and a half and still going strong — zero complaints here.
Piping bags — I’d recommend two sizes: these smaller bags for light batches or for substituting a paper cone, and extra-large bags for when you’re not here to P-L-A-Y. Ultimately, if you had to pick only one, go with the extra-large bags, as they will make filling molds so much easier and faster.
Offset spatulas — I have three of these sets, and get the most mileage out of the 4″ and 6″ varieties from testing tempering, spreading batter, and framing ganache. You’ll also use these for layering and frosting chocolate cakes, swirling caramel or peanut butter throughout brownies, or really anything else you can imagine.
Acrylic rods — there is a lot of debate as to how chocolate molds should dry: upside down or on their sides. While there isn’t much difference between the final results from either method, I see most professional chocolatiers recommend drying upside down and slightly elevated for full airflow.

Thus, each end of a polycarbonate mold fits neatly on either side of these types of bars. You will see me using these bars throughout this site and my videos.
Transfer sheets — with literally thousands of designs to choose from, transfer sheets are a super easy way to print elegant and intricate patterns on your chocolates in bulk. Their designs range from cute, festive, and sophisticated options, and eliminate the need to hand-paint with various tools using colored cocoa butter.
Dipping utensils — you can use these two different ways! Not only are these great for dipping centers and other treats entirely in chocolate, but they make professional-looking designs when pressed into still-wet chocolate. Once you know what sorts of designs these utensils make (more on that in an upcoming post!), you’ll start seeing them everywhere in chocolate shops around the world!
Colored cocoa butter — pigmented cocoa butter turns chocolate ANY color of the rainbow, so you can achieve dramatic results with minimal effort. Choose a monochrome effect for supreme shine, or hand-paint flecks and patterns with brushes and spray guns for a creative, personal touch.
Heat gun — if you only need to heat your chocolate a few degrees, then it is much safer to use a heat gun for a few seconds over possibly throwing your chocolate out of temper in the microwave or over a double-boiler, since these are far stronger heat sources.

Alternatively, you can use a (new, designated) hairdryer — just be sure to keep this dedicated to your chocolate work to avoid cross-contamination! My $20 Revlon hairdryer from the grocery store has served me well all these years, so it’s up to you as to which you’d prefer to use, as the cost comes out to be roughly the same.
Immersion blender — an immersion blender is an essential tool to make silky ganache that won’t split, so you can fill or enrobe tens or hundreds of chocolates with confidence. I bought this exact one two years ago, and it works just as well as when I first unwrapped it. Plus, you can use this for other sauces and dishes, so it’s definitely worth the value.

While the above lists contain the daily tools and equipment you will need when making your own chocolate and chocolate desserts at home, I will continue to add products as we grow together in our pastry and confectionary journeys, so check back often for even more tips and recommendations!

8 Essential Tools for Perfect Homemade Chocolates

September 28, 2025 by Abigail Leave a Comment

Want to make your own chocolates at home but don’t have the budget or space for a lot of equipment? While I recommend gradually collecting the equipment in my Home Confectioner’s Complete Equipment Checklist as you advance through your confectionary journey, I also understand the need for just getting down to the bare essentials.

With a minimum collection of the below tools, you will confidently be able to produce professional-grade chocolates in your very own kitchen.

Kitchen Equipment (with Easy Alternatives)

Stainless steel bowls — I just looked into getting a Restaurant Depot-sized quantity of stainless steel bowls in various sizes– that’s how important these things are! Stainless steel absorbs and retains heat better than glass or plastic, making this a crucial purchase to make hand-tempering that much easier on yourself.

You can also use these bowls with a double-boiler, when you’re working with variously-sized batches (especially larger ones!), or when you’re working with centers like caramel that need a durable vessel to help cool.

And if that weren’t enough, they are just an fundamental, versatile kitchen tool to have on hand, even just for everyday cooking.
Rubber spatulas — I have two sets of spatulas since they are imperative when melting or tempering chocolate. As chocolate cools, it begins to set, and any set chocolate that remains on the sides of the bowl can throw off your temper or cause lumps of solid chocolate in your bon bons.

To avoid either of the above issues, invest in rubber spatulas that scrape and conform to the edge of the bowl, keeping your chocolate cohesive, reducing waste, and maintaining an even, silky texture throughout.
Microwave-safe bowl(s) — if you don’t have a access to a double-boiler, you will need to melt the chocolate in the microwave instead. Having bowls in various sizes gives you the flexibility to work with different batch sizes — melt as much or as little as you need.

While professional confectioners opt for plastic bowls since they don’t get hot in the microwave, I have had great success with simply reusing the same cereal bowls I already have at home. Pick whichever type works best for you.
Butter knife/parchment paper — while confectioners opt to use offset spatulas for testing their chocolate’s temper, you can just as easily dip the end of a butter knife or small pieces of parchment paper and set aside.

However, as you become more advanced in your confectionary journey, offset spatulas will become your next kitchen staple for their versatility in working with spreading fillings for enrobing, frosting chocolate cakes, or evenly spreading brownie brittle
Infra-red food-grade thermometer — you will find most chocolatiers work with an infrared thermometer for it’s pinpoint-accuracy in just a few moments, but any probe thermometer will work just as well. Plus, you can use a probe thermometer to make caramels and other delicious bon bon fillings without fear!

Video still showing the same rubber spatula folding chocolate chips into cookie dough

Confectionary Equipment

Polycarbonate chocolate molds — while there are several different types of chocolate molds, with each one giving you varying results, ALL professional chocolatiers and confectioners use polycarbonate molds.

Affordable, flexible, easy to work with, and coming in literally thousands of different shapes, polycarbonate molds are what I recommend to anyone looking to make perfect chocolates. Plus, their material provides a superior shine to tempered chocolate even without additional cocoa butter — a chocolate shop secret. 😉
Chocolate scrapers — I have three of these, and I recommend getting at least that many if you are working with a few different types of chocolate or fillings, which is a common scenario. Otherwise, you will have to pause to properly wipe off your spatula to create unblemished chocolates
Piping bags — I’d recommend two sizes: these smaller bags for light batches or for substituting a paper cone, and extra-large bags for when you’re not here to P-L-A-Y. Ultimately, if you had to pick only one, go with the extra-large bags, as they will make filling molds so much easier and faster.

I have been, and will continue to be for the foreseeable future, a home confectioner. I understand your struggles, your questions, and your confusion, for I’m right there in the trenches with you in this very mysterious world of chocolate. I want you to always feel empowered that these are the very same tools I used with much success, and I hope they serve you just as well.

Pumpkin Spice Hot Chocolate

September 25, 2025 by Abigail Leave a Comment

Combat chilly autumn nights with a twist on these two fall classics, pumpkin spice and hot chocolate. Cocoa remains the predominant flavor profile, perfectly accompanied by the five spices in this homemade blend. Don’t hesitate– this will become your new favorite drink whenever you or your guests need a cozy dose of comfort.

Whole spices surrounding a pumpkin spice hot chocolate.

If I’m to be a sellout, at least I’m no longer a skeptic.

Now, I knew going in that chocolate shares many of the same flavor molecules as cinnamon, nutmeg, clove, and ginger, but I was afraid of being unable to balance the intensity of all of these flavors.

Fortunately, a few rounds of recipe testing revealed that 1/8 of a teaspoon in 12 ounces of milk (told you I was scared) adds the slightest hint of spice that lingers pleasantly on the palate. However, for those pumpkin spice aficionados, 1/4 teaspoon per 12 ounces will be perfect to satisfy your PSL cravings.

Keep an eye out this week for my homemade pumpkin spice blend, with an accompanying video to be released this weekend. I used this same recipe when creating this hot chocolate, so I can confidently advise on each of the serving sizes listed in the recipe card.

A cozy mug of pumpkin spice hot chocolate.

Why Chocolate Lovers Make This Recipe

A twist on a classic — if you’ve been trapped in a hot chocolate rut these past few winters, then this pumpkin spice hot chocolate will help reignite your love for this timeless treat.
Cozy — hot chocolate instantly conjures up images of firepits, oversized sweaters, and copious amounts of laughter with family and friends. This recipe seamlessly fits right into those autumnal plans, and will become yet another treasured holiday tradition.
Simple yet elegant — create a showstopper with just five ingredients, and all in just five minutes!

Ingredients and Variations

In five minutes and with just five ingredients, this cold weather cure can be yours. A few notes on key ingredients:

Whole milk — I use whole milk as often as I can for it’s creamier texture, but you can substitute with heavy cream for an even richer texture, or use any non-dairy substitute you wish.

Real chocolate — while the flavor of chocolate is ultimately up to your personal preference, this recipe works best with both milk and dark chocolates. You can also substitute with chocolate chips in a pinch, but know that these will probably not dissolve well in the milk.

Cocoa powders — while traditional “hot chocolate” only uses melted chocolate, I wanted the cocoa notes to conquer over the stronger spices like clove and nutmeg. This recipe also features two different kinds of cocoa powder for an even more complex taste.

Pumpkin spice mix — I love learning the international nuances of warm spice blends. Irish mixed spice, British mixed spice, pumpkin pie spice, and even Chinese five spice– cinnamon, clove, and nutmeg go together all over the world. And for those who have been too embarrassed to ever ask: no, pumpkin spice does NOT contain any actual pumpkin in it. Go figure! If you don’t have your own pumpkin spice blend on hand, I will be posting the recipe this week. 🙂

Tips for Success

For even more intense pumpkin spice flavor and a gorgeous, professional finish, sprinkle fresh pumpkin spice overtop the whipped cream before serving.
Grate your own spices whenever possible, since store-bought spices have already begun to lose their potency by the time of purchase. However, buying jarred spice is always an acceptable substitute if you can’t find a particular kind, or simply aren’t in the mood to do it yourself. 😉

Homemade pumpkin spice blend sprinkled over a mug of pumpkin spice hot chocolate.

Storage and Reheating Instructions

As with most drink recipes, this hot chocolate should be prepared as needed rather than made ahead of time. Fortunately, you can make a fresh mug in less than five minutes, so you can still be perfectly prepared even at a moment’s notice.

Video

Pumpkin Spice Hot Chocolate

Combat chilly autumn nights with a twist on these two fall classics, pumpkin spice and hot chocolate. Cocoa remains the predominant flavor profile, perfectly accompanied by the five spices in this homemade blend. Don't hesitate– this will become your new favorite drink whenever you or your guests need a cozy dose of comfort.

microwave-safe mug
whisk
teaspoon
teaspoon

12 ounces whole milk
2 teaspoons Dutch-processed cocoa powder
1 teaspoon unsweetened cocoa powder
1 ounce real milk chocolate
1/8-1/4 teaspoon pumpkin spice mix (1/8 tsp for mild, 1/4 tsp for regular)

In a microwave-safe mug, heat the milk for about 2 minutes, or until hot. Whisk in the Dutch-processed cocoa powder, unsweetened cocoa powder, and pumpkin spice mix. Add the chocolate and stir until melted. Garnish with whipped cream and more fresh pumpkin spice mix (optional). Serve immediately.

Drinks

Chocolate Blueberry Crisp

September 25, 2025 by Abigail Leave a Comment

One dessert, served two ways, and in 30 minutes! Naturally-sweetened blueberry cinnamon compote mixes with melted chocolate and topped with brown sugar and cinnamon streusel. Come and explore this decadently-balanced dish you can make both in the summer and fall.

Two ramekins of chocolate blueberry crisp.

It’s officially blueberry season here in the United States, and I’ve been celebrating with batch after batch of this incredible blueberry crisp that is, of course, chocolate-forward. While more traditional recipes are more reminiscent of blueberry oatmeal, I developed this recipe around the strength of dark chocolate: warm, complex, bitter, and sweet all at once, and in such a way that leaves you wanting more.

Now, this recipe is unique in that it has a day-to-night, summer-to-winter chicness about it that makes it perfect for either a picnic or a sultry date night that is sure to impress. 😉

For a lighter flavor, swirl in some melted white chocolate that I PROMISE will not become too sweet (which is my biggest gripe with white chocolate). But if you’re looking for a layered, explosive experience, opt for dark chocolate. In fact, I would only recommend the dark chocolate version to bleeding-heart dark chocolate lovers due to its intense decadence.

Close up of two ramekins of white chocolate blueberry crisp

To help combat palate fatigue, this recipe utilizes a natural sweetener like maple syrup and citric acid from lemon juice. Dark brown sugar adds both sweet and caramel notes, and unsweetened cocoa powder adds even more depth.

Further, portioning out the blueberry crisp into individual ramekins helps keep boundaries between you and a sugar coma on the couch minutes later. This serving style can also be helpful if you are offering both white and dark chocolate, since family, friends, and guests can select their personal preference.

This recipe doesn’t involve any chocolate work; just toss it in with the blueberries and watch it melt into a deep purple (for white chocolate) and a curious shade of red (for dark).

Why Chocolate Lovers Make This Recipe

More original — despite the heaven-sent pairing of dark chocolate and blueberries, when was the last time you actually had blueberries and chocolate together, and especially dark chocolate? (Brookside doesn’t actually use fruit, by the way. No shade, just a warning).
Ready in 30 minutes — it’s always an impressive feat to nail a showstopping dessert like this, all in just thirty minutes.
Perfectly portioned — it’s hard to make blueberry crisp look elegant once it’s been heaped onto someone’s plate, and you never really know how much you’re actually going to be able to eat, especially if you add on an entire scoop of ice cream! Take all of the guesswork out of it by serving each portion in its individual ramekin!
Not too rich — in developing this recipe, I was afraid that the chocolate would make this dish way too heavy after only two or three bites. Luckily, the use of natural sweeteners in the blueberry compote help keep flavors in balance throughout, and I found that I didn’t struggle to finish a whole serving in one sitting, especially the white chocolate version!

A macro shot of dark chocolate blueberry crisp.

Ingredients and Variations

Blueberry crisp is notoriously a quick and easy dessert, and this recipe follows suit and uses just a few ingredients. Some key notes:

Frozen blueberries — I love the convenience of frozen blueberries: they are readily purchased in bulk, sold year round, and have a much longer shelf life, meaning you can make this dessert whenever it’s convenient. If you don’t have frozen blueberries on hand, you can easily substitute 1-1 with fresh blueberries, which should be in abundance from April to September in the United States, depending on the region in which you reside.

White or dark chocolate — it’s incredible how this dessert transforms based on the type of chocolate used. If you want a light, summery, sweeter dish, then only include white chocolate. And don’t worry, fellow white chocolate haters, you don’t even taste it in this recipe since the blueberries naturally balance the cloying sweetness of white chocolate. Dark chocolate sends this dessert into true decadence…it’s really the only word to describe it– perfect for the dark chocolate lover in your life!

Unsweetened cocoa powder — use unsweetened cocoa powder for even more chocolate flavor without adding any unwanted bitter elements.

Maple syrup — the only sweetener in the compote recipe, maple syrup complements the other warm flavors, like molasses from the dark brown sugar or the spice from the ground cinnamon. If you want to use sugar instead, then use only 1 tablespoon (rather than 3-4 teaspoons maple syrup). You can also adjust the sweetness level to your preference; just taste as you go until it’s right for you.

Lemon juice — incorporating a citric acid like lemon juice brightens and intensifies other fruit flavors, and this recipe is no exception.

Ground cinnamon — this recipe uses ground cinnamon both in the blueberry compote and again in the streusel topping for a consistent flavor throughout. The addition of cinnamon easily takes this dessert from a summertime classic well into the fall season, so you can make this dish again and again!

Tips for Success

Try to extract as much juice from the blueberries as you can during cooking to maintain a delectably thick texture.
Stir continuously as soon as you add the chocolate to help it melt evenly and prevent from scorching. If you do happen to burn your chocolate (which can be determined by smell and a quick taste test), you will have to start again, so low-and-slow is the name of the game! As soon as the chocolate is fully melted and incorporated into the compote, immediately remove from the heat and transfer to a separate bowl.
Start by using a fork when making the streusel topping before using your fingers to toss the butter and sugar mixture together into many small and medium-sized clumps. The final texture should resemble wet stand and pressing the sugar together should hold its shape.

Two ramekins of dark chocolate blueberry crisp and one ramekin of white chocolate blueberry crisp.

Storage and Reheating Instructions

Tent individual ramekins with aluminum foil so that the streusel topping doesn’t lose its height and refrigerate for up to 3 days.

To reheat, place individual ramekins on a baking sheet and reheat in the oven between 350℉-375℉ until the blueberry compote is warm and begins to bubble.

Chocolate Blueberry Crisp (Two Ways!)

saucepan
rubber spatula
measuring cup
mesh sieve
oven-safe ramekins

For the Blueberry Compote

24 ounces frozen blueberries
2 teaspoons vanilla extract
1 tablespoon lemon juice
1 teaspoon ground cinnamon
3-4 teaspoons maple syrup
3 ounces white or dark chocolate, chopped

For the Streusel Topping

180 grams dark brown sugar
180 grams all-purpose flour
4 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
140 grams butter, melted

In a medium saucepan, cook the blueberries on medium-low heat, 8-10 minutes, stirring frequently. Strain the blueberries with a fine mesh sieve until 1/4-1/2 cup of juice drains. Set the juice aside.
Return the blueberries to the pan and add the vanilla extract, lemon juice, ground cinnamon, and maple syrup. Stir for 1 minute more. Sprinkle the chopped chocolate over the blueberries and stir constantly until fully melted. Remove from heat, taste test, and make adjustments to your preference, if needed (i.e., add more maple syrup for more sweetness, etc.). Pour into individual ramekins until each is three-quarters full with the compote.
Preheat the oven to 375℉. In a separate bowl, whisk together the dark brown sugar, all-purpose flour, unsweetened cocoa powder, ground cinnamon, and salt. Drizzle in the melted butter a bit at a time and stir and fluff the mixture with a fork. Repeat until all the butter is used, then switch to your hands until the sugar clumps to your liking. Generously cover the ramekins in streusel topping.
Bake for 10-15 minutes, or until the compote begins to bubble. Allow to cool to a reasonable temperature before serving.

Dessert

Frozen Hot Chocolate

September 25, 2025 by Abigail Leave a Comment

Recreate this famous dish by the iconic New York restaurant right in your own kitchen in just five minutes! A variety of cocoa powders blend together with creamy milk and crushed ice for a crisp, refreshing drink. Generously pile on the whipped cream and sprinkle with chocolate shavings for the ultimate treat!

A dribble of frozen hot chocolate dripping down the side of the glass.

According to pop culture lore, Serendipity 3 in New York City has been serving up this ice cold, chocolaty treat for over 80 years. Moreover, the restaurant has been featured in at least two different major Hollywood movies, including Serendipity, where the two main characters fall in love over splitting the restaurant’s signature frozen hot chocolate.

Although the exact frozen hot chocolate recipe from Serendipity 3 is a heavily-guarded secret that utilizes a specific blend of specialty cocoa powders, my version remains accessible by using ingredients you can easily find in any supermarket. Best of all, you can make a few servings in just 5 minutes, leaving you prepared for any heatwave this summer!

What is Frozen Hot Chocolate?

Most people understandably get confused when they hear the oxymoronic, “frozen hot chocolate”. Some incorrectly theorize it’s simply chocolate milk with crushed ice, while others think it’s a looser milkshake. In reality, frozen hot chocolate has a very similar texture to a Frappuccino from Starbucks. The crushed ice keeps the drink colder for much longer, and delivers a thick, satisfying feel on the pallet that feels instantly refreshing.

Why Chocolate Lovers Make This Recipe

Innovative summer treat — if you’re in a summer rut and tired of the hum-drum of ice cream cones and milkshakes (can’t relate, sorry), then a frozen hot chocolate might be just the thing to spice up your summer season again!

Famous dessert — as mentioned above, frozen hot chocolate is a classic dessert many will recognize from Serendipity 3 in New York, or even just from the movie, Serendipity.

Ready in minutes — no prep work required for this recipe! Simply combine all ingredients in the order listed into a blender and serve. What could be better?

Homemade — skip the Starbucks frappes and instead blend your own iced drink at home, leaving you with full control over the ingredients you want to use and their respective amounts. Plus, your wallet will thank you for saving tens to hundreds of dollars you would have otherwise spent for the same drink at a coffee shop.

Ingredients and Variations

This drink blends up in just 5 minutes and with ingredients I can guarantee you have on hand right now. Some notes on key ingredients include:

Unsweetened cocoa powder — the bulk of the chocolate flavor in this recipe, unsweetened cocoa powder has less of a “bite” than the Dutch-processed variety, reminiscent of how milk chocolate is less bitter than dark chocolate.

Dutch-processed cocoa powder — Serendipity 3 uses a blend of cocoa powders to intensify the chocolate flavor in their original version. This recipe uses just one tablespoon of Dutch-processed cocoa powder for it’s richer color and deeper chocolate notes, but without making the final drink too bitter. If you don’t have it on hand, you can substitute by using 3 tablespoons of unsweetened cocoa powder instead; just know that the final product might be more like chocolate milk.

Whole milk — using whole milk provides the creamiest finish, but you can easily substitute non-dairy alternatives.

Powdered sugar — sugar provides a touch of sweetness in this recipe, and is a common ingredient found in most commercial hot cocoa mixes. Powdered sugar is the easiest to dissolve in liquids due to its super fine nature, but you can use granulated sugar in a pinch.

Tips for Success

Aim to use between 2-3 cups of ice when making this recipe. The more ice you add, the thicker the final texture, which is great if you are a fan of thick milkshakes like me.
It’s best to blend the milk, cocoa powders, and sugar together in the blender first before adding the ice. I made the mistake of adding the ice first, which didn’t blend properly or evenly. As a result, I had entire ice cubes coated in powder, which was just as delicious as it sounds…
Toppings are completely optional in the recipe, but if you’re looking to recreate the magic of Serendipity, then pile on the whipped cream and chocolate shavings for a decadent and impressive finish. I’ll leave the two straws up to you. 😉

Macro of the chocolate shavings atop the whipped cream of a frozen hot chocolate.

Storage Instructions

Since this recipe is largely composed of ice, it is best to make frozen hot chocolates as-needed, rather than attempting to make a large batch in advance. Fortunately, this drink comes together in less than five minutes, making it an easy and flexible way to cool off when you need it most!

Frozen Hot Chocolate

blender

Frozen Hot Chocolate

16 ounces whole milk
2 tablespoons unsweetened cocoa powder
1 tablespoon Dutch-processed cocoa powder
1.5 ounces powdered sugar (plus 1 tablespoon for a sweeter drink)
16 ounces ice

Optional Garnish

whipped cream
chocolate shavings

In a blender, combine the whole milk, unsweetened cocoa powder, Dutch-processed cocoa powder, and powdered sugar and blend to evenly mix. Add the ice and blend until smooth, stirring in between as needed. Optional: top with whipped cream and chocolate shavings and serve.

Drinks

Chocolate Loaf Cake (Chocolate Bread)

June 16, 2025 by Abigail Leave a Comment

Finally, an easy cake that requires no decoration and comes together in under an hour! Underneath a chewy, crackled crust lies a moist, tender interior filled with chocolate chips. Score the top and add a few more chocolate chips and a sprinkle of turbinado sugar to create your new go-to quick cake recipe!

Chocolate loaf cake fresh from the oven.

If you haven’t heard of chocolate loaf cake (also known as “chocolate bread”) before, then you’re not alone.

I stumbled across it during my recipe research and development for muffins, another kind of quick bread, and knew I had to try it. After all, it’s basically just a gigantic muffin. The results did not disappoint!

Chocolate loaf cake has a moist and tender interior crumb with a slight tang from the buttermilk, and of course bursting with chocolate flavor. I also kept the levels of granulated and brown sugar to a minimum, which allows for the cocoa notes to shine through. Finally, the slight caramel crunch from the turbinado sugar and toothsome bite of the chocolate chips round out this deceivingly-complex cake into one of my new favorites!

Tender interior crumb of a chocolate loaf cake.

Reasons Why Chocolate Lovers Make This Recipe

Perfect for breakfast or dessert — this recipe is similar enough to muffins to have alongside your morning coffee, but diverse enough to serve as a delicious dessert with a cold glass of milk.
Ready in under an hour — cakes and quick breads are practically the same, which means you can go from counter to table in under 60 minutes with a delectable cake in tow.
Stress-free — unlike most other cake baking that involves the laborious tasks of layering and decorating, this cake is very forgiving, needing only one mixing bowl and a single loaf pan to get right.

Slices of chocolate loaf cake served with peanut butter spread.

Ingredients and Variations

This might be one of the simplest chocolate cakes to prepare, and requires only commonly-found ingredients. A few notes below:

Melted butter — unlike most cakes which call for creaming together butter and sugar, this recipe uses melted butter to maintain the cake’s moist crumb.

Buttermilk — a super ingredient for cake baking! Buttermilk provides richness and rise to the loaf while imparting a slight, pleasant tangy flavor that is perfectly contrasted by the cocoa notes. If you don’t have buttermilk on hand, stir together 1 cup of milk with 1 tablespoon of vinegar or lemon juice and allow to sit for 5-10 minutes, or until the milk has visibly curdled and is then ready to use.

Avocado oil — using a liquid fat like oil lends richness to most baked goods, including cakes. If you don’t have avocado oil, you can easily substitute 1-1 with vegetable oil or sunflower oil.

Dutch-processed cocoa powder — for the most intense chocolate flavor, opt for Dutch-processed cocoa powder. However, unsweetened cocoa powder will also work in this recipe.

Baking powder and baking soda — this recipe uses a combination of both chemical leaveners to create a tall loaf without negatively impacting flavor.

Tips for Success

Do not overmix the batter! Fold in the dry ingredients until just combined, and then use only a few more strokes to evenly incorporate the chocolate chips.
Scoring the top of the loaf helps give steam a designated avenue to escape, rather than letting it burst or split open from different places in an uncontrolled fashion.
If you find that the outside of the cake is finished baking before it’s done in the middle, lightly tent the loaf with aluminum foil to allow for the center to finish baking without allowing the outside to dry out or burn from prolonged heat exposure.
Sprinkling a generous amount of turbinado sugar on top provides a caramelized element once baked and a delicious, satisfying crunch when eaten.

Detailed Preparation Instructions

In a large mixing bowl, combine melted butter, granulated sugar, and dark brown sugar and stir to combine. Stream in the vanilla extract, eggs, buttermilk, and avocado oil and stir.
Sift in the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Gently fold in the dry ingredients until just combined, then fold in the chocolate chips.
Grease a 9″x5″ loaf pan with nonstick cooking spray, line with parchment paper, and then lightly grease the paper as well. Scoop the batter into the loaf pan and spread into an even layer. Use the spatula to score the length of the loaf down the middle. (Optional): sprinkle turbinado sugar overtop the entire loaf, then dot with more chocolate chips.
Bake on 350℉ for 45-50 minutes, or until a toothpick inserted in the center comes out with only a few wet crumbs. Allow to cool in the pan for 5-10 minutes, then remove and let cool completely on a wire rack before cutting into slices.

Storage and Reheating Instructions

To prevent the cake from drying out, wrap any leftovers in cling film before storing in either a resealable bag or airtight container. Store in a cool, dry place.

While you can eat a slice of this delicious cake as-is, a quick 15-30 seconds in the microwave restores it back to when it first came out of the oven, melted chocolate chips included.

Chocolate Loaf Cake (Chocolate Bread)

9"x5" loaf pan
sheet parchment paper
mixing bowl
rubber spatula

113 grams butter, melted
60 grams granulated sugar
60 grams dark brown sugar
2 teaspoons vanilla extract
2 eggs
240 ml buttermilk
50 ml avocado oil
240 grams all-purpose flour
60 grams Dutch-processed cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
200 grams semi-sweet chocolate chips (plus more, for garnish)
turbinado sugar, for garnish (optional)

In a large mixing bowl, combine melted butter, granulated sugar, and dark brown sugar and stir to combine. Stream in the vanilla extract, eggs, buttermilk, and avocado oil and stir.
Sift in the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Gently fold in the dry ingredients until just combined, then fold in the chocolate chips.
Grease a 9"x5" loaf pan with nonstick cooking spray, line with parchment paper, and then lightly grease the paper as well. Scoop the batter into the loaf pan and spread into an even layer. Use the spatula to score the length of the loaf down the middle. (Optional): sprinkle turbinado sugar overtop the entire loaf, then dot with more chocolate chips.
Bake on 350℉ for 45-50 minutes, or until a toothpick inserted in the center comes out with only a few wet crumbs. Allow to cool in the pan for 5-10 minutes, then remove and let cool completely on a wire rack before cutting into slices.

Puppy Chow (Muddy Buddies)

June 14, 2025 by Abigail Leave a Comment

The Midwest classic you’ll be chain-snacking. Cool, sweet powdered sugar morphs into chocolate and peanut butter goodness and finished with the satisfying crunch of Chex cereal. Yeah, you’ll need to make this one in bulk.

If you can’t eat just one potato chip, then say hello to the snack that you literally can’t eat just one handful of without needing seconds.

Puppy Chow (also called “Muddy Buddies”) is a treasure from the American Midwest that upgraded Chex cereal to it’s finest potential: lovingly enrobed in chocolate and peanut butter and then doused in clouds of powdered sugar.

Sheer. Perfection.

And for a festive twist to serve at your next Christmas party, check out my Reindeer Chow for even more added chocolate!

Reasons Why Chocolate Lovers Make This Recipe

Ready in minutes — with just four ingredients and a microwave, you can make a big batch of Puppy Chow in preparation for those impromptu snack cravings.
Timeless pairing — do you ever really need an excuse to eat chocolate and peanut butter together? Plus, if you use dark chocolate, you get added heart-healthy benefits from both ingredients.
Great for all ages — this recipe is great if you need a new snack idea to pack for the kids or a unique snack for your next get-together with friends or family.

Ingredients and Variations

Puppy Chow is one of the easiest chocolate snacks to make, comprising of just 4 ingredients:

Chex cereal — while I use Rice Chex for this recipe, you can experiment with other varieties as well. Since Chex is the base of this recipe, pick a flavor that you not only like, but also won’t clash with the peanut butter or chocolate.

Premium milk or dark chocolate — If you don’t have any chocolate bars on hand, you can easily substitute with melting chocolate chips.

Creamy peanut butter — creamy peanut butter easily coats the cereal and maintains the smoothness of Puppy Chow’s final texture. If you don’t have creamy peanut butter, you can use the crunchy kind instead, but note that this will alter the texture. Alternatively, if you don’t like peanut butter, you can simply omit it, or perhaps substitute it with another nut butter or even hazelnut spread!

Powdered sugar — you can never have enough powdered sugar, in my opinion, so I use a generous amount in this recipe so the cereal is completely coated. However, you can experiment with the amount you use based on your personal preferences.

Tips for Success

I strongly suggest to use the suggested iterative approach when coating the Chex in the chocolate peanut butter mixture, otherwise you risk an uneven finish, with some cereal pieces even having entire bare spots.
Using a resealable bag is a far cleaner method when coating with powdered sugar as opposed to adding directly to the mixing bowl.

Storage Instructions

Store leftovers (if there are any!) in either a resealable bag or airtight container. Keep in a cool, dry place.

Puppy Chow (Muddy Buddies)

The Midwest classic you'll be chain-snacking. Cool, sweet powdered sugar morphs into chocolate and peanut butter goodness and finished with the satisfying crunch of Chex cereal. Yeah, you'll need to make this one in bulk.

large mixing bowl
microwave-safe bowl
rubber spatula
gallon-sized resealable bag

8 ounces premium chocolate or chocolate chips
4 ounces creamy peanut butter
250 grams Rice Chex cereal
300 grams powdered sugar

Microwave the chocolate in 30-second intervals, stirring in between, until fully melted. Stir in the peanut butter until fully combined.
Pour the Chex cereal into a large mixing bowl and iteratively drizzle a few tablespoons of the chocolate mixture overtop, then toss the cereal with the spoon to coat. Repeat until the cereal is fully coated.
Scoop the cereal mixture into a gallon-sized resealable bag and sprinkle the powdered sugar overtop. Seal the bag and vigorously shake to coat.

Chocolate Syrup

June 14, 2025 by Abigail Leave a Comment

This satiny syrup is nothing short of a chocolate explosion, and all without high fructose corn syrup! Cocoa powder simmers with notes of vanilla and espresso, finished only with a sprinkle of salt. Enjoy this syrup in the kitchen, the dining room, or wherever. 😉

If you ever wanted a natural alternative to commercial chocolate syrup formulas, then congrats, you’re in the right place!

This syrup is SO NOT the syrup from your childhood, and I mean that in a good way! Nostalgia aside, let’s face it– high fructose corn syrup is the first ingredient.

Instead, I wanted this recipe to just *shine* with chocolate flavor, and with the dreamiest, silkiest texture, and all without that overly-salty aftertaste.

I guarantee you already have all of the ingredients needed to create a jarful of syrup within the next few minutes. Imagine the possibilities for desserts, drinks, fresh fruit, mmm!

Some other recipes that feature this chocolate syrup include my Perfectly Thick Chocolate Milkshakes and Chocolate Martini, both as a stunning garnish around the glasses. Armed with this syrup, why don’t you go ahead and give those a try? 😉

Chocolate milk being made with homemade chocolate syrup.

Reasons Why Chocolate Lovers Make This Recipe

Versatility — chocolate syrup has many delicious applications, including chocolate milk, milkshakes, hot chocolate (in the States), ice cream, for dipping fruit, and more!
Simple ingredients — avoid the added chemicals and preservatives in commercial chocolate syrups

Ingredients and Variations

Homemade chocolate syrup is ridiculously easy to make with just a handful of ingredients. A few notes:

Dutch-processed cocoa powder — cocoa powder transforms this recipe from simple syrup to classic chocolate syrup. You can also substitute with unsweetened cocoa powder without the need to make any adjustments.

Dark brown sugar — while most syrups exclusively use granulated sugar, dark brown sugar elevates this chocolate syrup, providing warmer caramel notes in addition to sweetness.

Espresso powder (optional) — espresso powder naturally enhances chocolate’s flavor notes, and its inclusion in this recipe is no exception. Though it is an optional ingredient, I highly recommend including a sprinkle to intensify the cocoa flavor of your syrup.

Tips for Success

The syrup will continue to thicken the longer it remains on the heat, so keep whisking until your reach your desired consistency. If it ever becomes too thick, you can add more water a tablespoon at a time until it thins to your liking.
Do not allow the syrup to sit undisturbed for too long, otherwise it might scorch, and you will have to start again.

Detailed Preparation Instructions

In a medium saucepan, combine the water and sugars and bring to a simmer, whisking occasionally. Once simmering, sprinkle in the cocoa powder, espresso powder, and salt. Continue whisking until the syrup thickens to your desired consistency. Remove from heat and allow to cool slightly before whisking in the vanilla extract.

Storage Instructions

Store leftovers in either an airtight container or a squeeze bottle in the fridge for about 4 weeks.

When ready to use, the syrup should be thin enough already so that it can be used immediately, without any need for rewarming beforehand.

Chocolate Syrup

This satiny syrup is nothing short of a chocolate explosion, and all without high fructose corn syrup! Cocoa powder simmers with notes of vanilla, espresso, and finished with a sprinkle of salt. Enjoy this syrup in the kitchen, the dining room, or wherever. 😉

medium saucepan
whisk

100 grams Dutch-processed cocoa powder
200 grams dark brown sugar
100 grams granulated sugar
300 ml water
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon espresso powder

In a medium saucepan, combine the water and sugars and bring to a simmer, whisking occasionally. Once simmering, sprinkle in the cocoa powder, espresso powder, and salt. Continue whisking until the syrup thickens to your desired consistency. Remove from heat and allow to cool slightly before whisking in the vanilla extract.

S’mores Dip

June 13, 2025 by Abigail Leave a Comment

Hershey’s milk chocolate melts down into a creamy ganache and topped with toasted marshmallows. Dip graham crackers, pretzels, fresh fruit, or any other of your favorite snacks for a delicious fall treat you and your friends will devour in one sitting!

A cast iron skillet of s'mores dip with graham crackers and pretzels.

When you don’t quite feel like preparing the fire pit outside or if the weather has foiled your outdoor party plans, get creative with a tasty alternative: s’mores dip.

My version avoids two common pitfalls that you might have encountered with other recipes: the chocolate is melted separately for more controlled heating to prevent scorching, and the chocolate is converted to a thin ganache so it remains melted for longer and better coats the graham crackers. Observe:

The creamy, melted ganache made from Hershey's chocolate in s'mores dip.

If you’re in need of more delicious s’mores alternatives, my S’mores Brownies and S’mores Charcuterie Board are guaranteed to wow your next crowd.

Reasons Why Chocolate Lovers Make This Recipe

Easy and delicious — this dip is ready in 5 minutes and is bursting with chocolate flavor. How many other bulk recipes fit for a crowd check off those boxes?
Great for all ages — both kids and adults alike can help prepare and devour this dip at your next party or barbecue.
For all occasions — not only is this dip great to serve around a campfire, but also when the outdoors isn’t being so cooperative and you have to move the party indoors. Serve directly on the table and have everyone gather around and dip their favorite treats.

Ingredients and Variations

This dish comes together in just 5 minutes and needs just 3 main ingredients, with your choice of dippables for serving! A few notes below:

Hershey’s chocolate — to maintain that classic, nostalgic s’mores taste, use Hershey’s milk chocolate as the base for this dip. However, you can easily customize this dish to your tastes and preferences: use whatever type of brand of chocolate you prefer, or maybe use white or dark chocolate instead!

Milk or heavy cream — to maintain the chocolate’s creamy consistency that’s excellent for dipping, whisk in either milk or heavy cream to the melted chocolate. You can use any type of milk you prefer, including non-dairy substitutes, but note that this might thin the chocolate’s consistency as opposed to using whole milk or heavy cream.

Marshmallows — while I used the mini variety in this dip, you can substitute any size marshmallows you have on hand. You can also substitute marshmallow fluff for a vegetarian-friendly option, or use flavored marshmallows to create a unique twist.

Graham crackers — you simply can’t have s’mores without some kind of graham cracker component! Break the crackers in half of quarters for bite-sized dipping, or swap out for cookies, tea biscuits, pretzels, fresh fruit, or anything else you can dip in chocolate!

Tips for Success

It won’t seem like the milk (or heavy cream, if using) will incorporate into the melted chocolate at first, but as with any ganache, continue to whisk the mixture constantly directly in the skillet until it comes together in a smooth, silky sauce.
While other recipes melt the chocolate and marshmallows together in one bake, this recipe actually has you melt the chocolate in a microwave-safe bowl in 30-second increments. This method is deliberate to avoid the risk of accidentally scorching the chocolate in the oven. Melting it separately gives you complete control over its temperature and final consistency.
As you may have guessed from the above steps, the oven is mainly used to gently toast the marshmallows to a golden brown. Broil in the oven for 1-2 minutes, and keep a close watch so the marshmallows don’t burn!

Chocolate and honey graham crackers around s'mores dip.

Storage and Reheating Instructions

For the freshest taste and texture, s’mores dip should be prepared as-needed, as the chocolate ganache will need to be refrigerated, thus compromising the marshmallows’ texture. However, I’ve not known of anyone who needed to worry about leftovers. 😉

If you are unsure of how much s’mores dip to make, you can easily convert this recipe into individual portions with smaller cast iron skillets or baking pans.

S’mores Dip

12" cast iron skillet
microwave-safe bowl
rubber spatula
measuring cup
whisk

16 ounces Hershey's milk chocolate
8 ounces whole milk or heavy cream
10.5 ounces mini marshmallows
graham crackers, pretzels, cookies, fruit, etc., as needed

Set your oven’s broil to low or preheat between 450-500F. In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring in between, until fully melted. Pour the chocolate into a seasoned cast iron skillet.
Whisk in the milk or heavy cream until a smooth, homogenous ganache forms, about 1-3 minutes.
Scatter the marshmallows all over the chocolate ganache and broil for 1-2 minutes, or until the marshmallows reach a deep golden brown. Serve immediately with graham crackers, pretzels, fresh fruit, or other family favorites.

Dessert, Snack

S’mores “Charcuterie” Board

June 12, 2025 by Abigail Leave a Comment

An elevated twist to the campfire classic! A creative array of chocolate, crackers, cookies, candies, spreads, and other goodies artfully arranged on a large charcuterie board. Your guests will soon request that this become a tradition for them to enjoy throughout the year.

The full s'mores charcuterie board, piled high with graham crackers, chocolate, marshmallows, cookies, candies, and spreads.

Originally, “charcuterie boards” are French assortments of various meats, a dish that has since been adapted to also include cheese, fresh fruits, crackers, and other tasty snacks.

This recipe takes this concept a step further by making it a dedicated dessert board brimming with colorful candies and chocolates that are sure to excite any party guest.

Of course, you should carve out a section dedicated to the standard s’mores accoutrement: graham crackers, Hershey’s chocolate, and marshmallows. But beyond these staples, let your imagination run wild with possibilities, or reference my suggestions in “Ingredients and Variations” below.

If you’re also in need of more s’mores recipes, then my S’mores Brownies and S’mores Dip might make perfect additions to your overall spread.

Chocolate spread and graham crackers and marshmallows on a s'mores charcuterie board.

Reasons Why Chocolate Lovers Make This Recipe

No-bake recipe — if you can buy it, you can make it! This charcuterie board comes together in however much time it takes for you to configure a bounty of chocolate, cracker, cookies, and other deliciousness.
Elevates any party — this charcuterie board is perfect for large gatherings, especially when young children are present! Other occasions include game day, birthdays, summer barbecues, or anytime you need a lot of food in a short amount of time. Plus, this board can easily be dressed up or down to fit whatever event you’re hosting or attending.
No creativity required — I myself am no expert on charcuterie composition, but even I put this board pictured here together in just a few minutes.
Eat at your leisure — there’s nothing time-sensitive about any of these ingredients (i.e., no temperature fluctuations, sauces and spreads stay creamy, etc.), leading to a delightfully fun eating experience from the first bite to the last.

M&Ms and crackers and cookies on a s'mores charcuterie board.

Ingredients and Variations

A s’mores charcuterie board requires no cooking or baking from you and can be prepared in as little as 5-10 minutes! Additional simplicity comes in the forms of flexible ingredients; select the candies and snacks you like best! Some ideas include:

Graham crackers — you can’t have s’mores anything without graham crackers! I used both the honey baked and chocolate varieties, but you can use other flavors as well.

Hershey’s chocolate — Hershey’s is the chocolate everyone pictures with s’mores, so align with tradition and have a wide selection for guests to choose from. Milk chocolate, cookies and cream, dark chocolate, and milk chocolate almond varieties are all great ideas to serve.

Marshmallows — include both jumbo and mini marshmallows for guests to pick whichever kind works best for their particular sandwich’s construction. Bonus: include some roasting sticks for those who love to eat gooey marshmallows fresh from the fire.

Cookies or biscuits — a s’mores charcuterie board is no place for a diet (unless you’re aiming for that, of course). Chocolate chip cookies, Oreos, sugar cookies, or anything those Keebler elves have baking in that tree of theirs will work wonders.

Pretzels or other salty snacks — offer a few crunchy, salty snacks for a welcome contrast that will keep your guests primed to keep on eating! 😀 Pretzels, nuts, or even certain kinds of chips will all work here.

Candies — Hershey’s kisses, M&Ms, and chocolate-covered candies are all fun additions to every board, and serve as no-fuss options for your more fastidious guests.

Fresh fruit — fruit serves as a natural palate cleanser, making it a great offering alongside sweeter options so your guests don’t get too bogged down with sugar overload. Plus, fruit can also be dipped in the various spreads for a fondue-style experience.

Various spreads — rather than solely relying on toasted marshmallows to create gooey melted chocolate, serve a charcuterie board with bowls of melted chocolate, chocolate hazelnut spread, peanut butter, or even caramel sauce.

Tips for Success

Creating a charcuterie board from scratch can be a bit compositionally intimidating; it can give some that blank canvas paralysis. But fear not! Start by positioning the bowls for spreads at different points around the board, followed by grouping crackers and cookies together. From here, you can start filling in tiny gaps with marshmallows, candies, snack, and other filler items, until the board is overflowing with goodies.
More is more when it comes to the quantities you should serve on a charcuterie board. Imagine your guests having to quickly ration their portions of a particular chocolate, cookie, or other ingredient early on in the night. To avoid this faux-pas, include enough of each ingredient for a multitude of guests to enjoy.
Keep your guests’ eating journey in mind when constructing the board’s layout. By that, I mean proactively plan out the various desserts they can make ahead of time, and include a variety of options at once. Chocolate hazelnut spread can be used in s’mores, but can also be used to dip fruit, pretzels, or other ingredients. Create endless combinations that will keep your guests’ visual and flavor interest.

Peanut butter dip on a s'mores charcuterie board.

Storage Instructions

If you can manage it and it won’t be out for very long, wrap the entire board in cling film and store at room temperature (if no refrigerated ingredients are used, of course). Otherwise, break down the ingredients into separate containers or resealable bags and store accordingly.

S’mores “Charcuterie” Board

large charcuterie board, any shape
ramekins
s'mores roasting sticks

1 sleeve honey graham crackers
1 sleeve chocolate graham crackers
4 Hershey's chocolate bars
1 Hershey's Cookies n' Cream bar
2 handfuls mini marshmallows
2 handfuls large marshmallows
1 handful mini pretzels
1 package Almond Joy or other chocolate candies
1 package chocolate wafers
7 ounces M&Ms or other small candies
7 ounces creamy peanut butter
7 ounces melted chocolate or hazelnut spread
1 package breakfast biscuits
1 package soft Dutch cocoa cookies
fresh fruit, any variety

Arrange the three ramekins in a triangle on the board. Arrange the graham crackers around one ramekin. Next, create a line of solid chocolate across the board. Fill any gaps with marshmallows, cookies, biscuits, and fresh fruit. Fill ramekins with candy and spreads.

Snack

S’mores Brownies

June 10, 2025 by Abigail Leave a Comment

Your new favorite treat for this fall! Three decadent layers of honey graham crackers, supremely fudgy chocolate brownies, and toasted marshmallows finished with homemade chocolate sauce and graham cracker crumbs. Share with family and friends for a campfire experience indoors!

Homemade chocolate sauce dripping down the side of a s'mores brownie.

For those inclement weather days that are unsupportive of roasting marshmallows over an open fire, these s’mores brownies make a terrifically tasty substitute.

These festively-autumnal treats actually utilize my Fudgy Chocolate Brownies for maximum chocolate flavor and intensity, of which perfectly matches the sweetness from the graham crackers and the caramel notes from the toasted marshmallows.

And to Hank Hill’s abundant disappointment, you don’t need any propane-powered firepits or butane torches to achieve stunning results. Just use your oven’s broiler setting (or bake between 450-500 degrees Fahrenheit) for 1-2 minutes and watch the marshmallows transform from pillowy soft to crispy golden brown.

See what people are saying

“They were a resounding success!…We didn’t have the willpower to wait until they fully cooled, so they were falling apart, but they were so delicious!” – Real feedback from recipe testers.

What Are S’mores Brownies?

S’mores brownies bake on a sweet foundation of honey graham crackers, then brownie batter is scooped and spread into an even layer overtop and fully baked before being topped with marshmallows, chocolate sauce, and graham cracker crumbs. Unlike regular s’mores, these brownies are much neater to eat by hand while still satisfying your campfire cravings.

Reasons Why Chocolate Lovers Make This Recipe

Visually stunning — these s’mores brownies are the embodiment of drama, especially when drizzled with chocolate sauce and flecked with graham cracker crumbs. If you are looking to wow a crowd, then this recipe is for you.
Texturally satisfying — the crunch of the graham crackers, the fudgy centers of the chocolate brownies, finished with the gooey chew of toasted marshmallows–these brownies really are a journey of themselves.
Perfect for s’mores season — no campfire required to enjoy gooey gobfuls of toasted marshmallows and fudgy, intensely chocolaty brownies.

A tray of s'mores brownies with chocolate drizzle and graham cracker crumbs.

Ingredients and Variations

While this recipe might seem complicated, it’s actually surprisingly simple to put together and is perfect for beginner bakers who want to explore twists on classic desserts. A few notes on some ingredients:

Honey graham crackers — the foundation for all s’mores. Use enough graham crackers to completely cover the bottom of the pan so that no large gaps remain. If done correctly, each brownie should be supported by the crackers enough so that the brownies can be eaten neatly by hand– that’s the fun of regular s’mores, after all! Reserve half of a cracker to crumble overtop the marshmallow layer, if desired.

Melted butter — butter adds fat and fudginess to recipes, and using hot melted butter helps dissolve the sugar enough to generate those flaky, crackly brownie tops everyone knows and loves.

Powdered sugar — I always use powdered sugar in brownie recipes for its superfine texture that more readily dissolves in hot butter, as noted above.

Premium dark chocolate — adding real chocolate helps create fudgier brownies, and using dark chocolate intensifies both chocolate and peanut butter elements.

Jumbo marshmallows — to maintain balance between the other layers in these brownies, cut marshmallows in half or thirds and arrange them so that they completely cove the brownies. If you don’t have large marshmallows, you can substitute with any other size, but they’re smaller size might lend to being more unruly when trying to position them, and you will obviously need a larger quantity to cover the surface area of the brownies.

Tips for Success

Structurally-sound layers are key to the success of this recipe. Ensure the graham cracker layers have no gaps in between, that the brownies are baked all the way through, and that the marshmallows melt evenly across the tops. Maintaining this structural integrity guarantees a satisfying bite each and every time.
While not required, utilizing the chocolate sauce adds another chocolate element to this dish while also giving something for the graham cracker crumbs to adhere to, rather than making a crumbly mess between bites.
When broiling the marshmallows, do NOT walk away from your oven. Check on them every 30-60 seconds, as marshmallows go from white to burned in a moment.

Storage and Reheating Instructions

If topped with chocolate sauce, keep these brownies in an airtight container in the refrigerator for 5-7 days. However, without chocolate sauce, these brownies will keep in either an airtight container or resealable bag on the counter for 5-7 days.

If the brownies have been refrigerated, allow for them to sit at room temperature for 5-10 minutes. If they have been on the counter, then they can be eaten as-is. I don’t recommend microwaving these brownies as I do with my other brownie recipes, as the graham crackers tend to get a bit soggy and the marshmallow balloon and then collapse.

S’mores Brownies

honey graham crackers
150 grams butter, melted
250 grams confectioner's sugar
2 whole eggs, chilled
2 teaspoons vanilla extract
60 grams vegetable oil
4.5 ounces premium dark chocolate, melted
120 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoons salt
200 grams semi-sweet chocolate chips
jumbo marshmallows, cut into halves or thirds
chocolate sauce and graham cracker crumbs, for garnish (optional)

Preheat oven to 350 ℉. Lightly grease an 8×8" metal baking pan with nonstick cooking spray, line with parchment paper, then lightly grease the parchment as well. Set aside
In a mixing bowl, combine the melted butter and sugar and stir to help the sugar dissolve. Add the vanilla extract, eggs, oil, and melted chocolate and mix until combined.
Sift in the flour, cocoa powder, baking soda, and salt, and gently fold in until no raw flour is visible. Gently fold in the chocolate chips.
Pour the batter to the prepared baking pan. Bake for 40-45 minutes, until a toothpick inserted in the center comes out with a few wet crumbs. Allow the brownies to fully cool in the pan on a wire cooling rack before cutting into slices.

Espresso Brownies

June 8, 2025 by Abigail Leave a Comment

For the coffee lover in your life, especially if that’s you! Rich, fudgy brownies full of chocolaty sweetness expertly balanced with an effervescent espresso taste. Now you can have your coffee fix any time of day, especially at night!

For most, the day starts like this: your feet hit the floor, and a few moments later, you are brewing a fresh pot of coffee. And as the kitchen slowly fills with that heavenly, comforting aroma, you start to anticipate that first warm, intense sip.

Now take the beauty and sanctity of this morning ritual and infuse it into your late nights, all while still being able to fall asleep. Sounds too good to be true? With these brownies, it isn’t.

These espresso brownies combine the rich, fudgy decadence you desire from a brownie, and interlaces it with all that is cozy and comforting about your morning coffee.

For another chocolate and coffee combination, check out my Chocolate Irish Coffee for another amazing dessert!

Why Chocolate Lovers Make This Recipe

Mocha magnificence — people can’t ever get enough mocha, with mocha coffee drinks rounding out the top five most popular around the world. So if you need a change from snacking on chocolate-covered espresso beans, then these brownies are the answer!

Coffee and dessert — if you didn’t necessarily want a full caffeine jolt at the end of your day, then reach for one of these brownies instead! You’ll get your coffee fix, and probably fall asleep even sooner than predicted with a fully belly! 😉

One-bowl recipe — as with all of my brownies on this site, you only need one mixing bowl and a rubber spatula to make this recipe a reality.Ingredients and Variations

Ingredients and Variations

These espresso brownies don’t require any special ingredients to be delicious! Some notes on a few key elements:

Premium chocolate — For the best chocolate flavor and the most amazingly fudgy center, melt down one of your favorite chocolate bars and it to the batter.

Powdered sugar — I find that powdered sugar readily dissolves in sugar better than other varieties for those crackly tops.

Whole eggs — the egg whites provide structure to the brownies while the fat from the yolks lend to the rich, fudgy texture.

Semi-sweet chocolate chips — incorporating chocolate chips into brownie batter gives some textural variety in this fudgy chocolate brownie. You can also substitute chopped walnuts or pecans for a crunch that still complements the espresso flavor.

Tips for Success

For those amazingly crackly tops, make sure that the sugar dissolves in the hot butter; you can tell it’s done when the sugar transforms to a smooth, homogenous mixture.
Allow for the brownies to fully cool before removing them from the pan cutting into them. Doing so prematurely can result in the brownies not having fully set, making for a messy situation.
If you find that your brownies are still under-baked after the allotted cooling time, for food safety reasons, do NOT put the entire batch into the oven to bake again. Instead, you can microwave individual portions to your desired level of doneness, so long as you eat the brownie right away. Oh, darn…
Do not overmix the batter, otherwise the gluten in the flour will develop and you will have tough, dense brownies. During mixing, gently fold all of the ingredients together until just combined.
I recommend using the specified amount of espresso powder in this recipe. Any less, and the espresso flavor won’t come through. Any more, and it will feel like you’re eating your next cup of coffee. Oof.

Espresso brownies next to a bowl full of fresh espresso beans.

Storage and Reheating Instructions

Store brownies in an airtight container in a cool dry place for 5-7 days.

These brownies are fudgy enough to be eaten as-is, but if you want that straight-from-the-oven feel, pop a brownie in the microwave and heat for 15-30 seconds, or until it is heated to your liking.

Espresso Brownies

For the coffee lover in your life, especially if that's you! Rich, fudgy brownies full of chocolaty sweetness expertly balanced with an effervescent espresso taste. Now you can have your coffee fix any time of day, especially at night!

mixing bowl
rubber spatula
small microwave-safe bowl
sifter
8×8 brownie pan
sheet parchment paper

227 grams butter, melted
215 grams confectioner's sugar
2 whole eggs
1 egg yolk
2 teaspoons vanilla extract
4 ounces premium dark chocolate, chopped
135 grams all-purpose flour
2 teaspoons espresso powder
1 teaspoon baking powder
1/2 teaspoon salt
200 grams semi-sweet chocolate chips

Preheat the oven to 350 ℉. In a large mixing bowl, add the powdered sugar and pour the melted butter overtop. Stir to dissolve the sugar for 1 minute.
Meanwhile, in a separate bowl, melt the chopped dark chocolate in the microwave in 30-second intervals, stirring in between, until fully melted. Pour into the mixing bowl along with the vanilla extract, whole eggs, and egg yolk, and stir until combined.
Sift in the flour, espresso powder, baking powder, and salt, and gently fold in until just combined–do not overmix! Gently fold in the chocolate chips.
Grease and line an 8×8 brownie pan with nonstick cooking spray, then lightly spray the parchment paper. Scrape the brownie batter into the pan and spread into a smooth, even layer. Bake for 30-35 minutes; the center will still jiggle, but a toothpick will only have a few wet crumbs. Allow the brownies to fully cool in the pan on a wire cooling rack, then lift out of the pan by the parchment paper and cut into desired serving sizes.

Double Chocolate Chip Cookies

June 6, 2025 by Abigail Leave a Comment

My #1 favorite cookie recipe, as it is the definition of decadence. Chewy double-chocolate cookies with gooey, fudgy centers and packed with chocolate chips and dark chocolate chunks.

Gooey center of a double chocolate chip cookie.

This is my all-time FAVORITE cookie recipe to make. Seriously, I ate four of these cookies during the photoshoot you see pictured here. In quiet moments, you can actually hear the faint rustle of the remaining cookies quaking on the counter.

These cookies are the ultimate treat. Warm, gooey, fudgy, chocolaty…what more spectacular words do you need?! I specially designed them to be as gooey as possible in the middle, too, so that they were very reminiscent of fudgy brownies, or “brownie cookies,” as some call them. Get in the kitchen and try them for yourself!

Why Chocolate Lovers Make This Recipe

Chocolate heaven — every morsel of this cookie drips with chocolate, making this an exceptional recipe for when you REALLY need a cocoa fix.
Chewy and gooey — to me, these are the two most comforting characteristics of certain foods, whether sweet or savory. Time simply stops after taking a bite; a momentary reprieve from the day’s troubles.
Crowd-pleasing — this is the baked good that produces the biggest smiles on my friends’ faces whenever we get together for homemade meals. Don’t be surprised if you receive a text from your friends and family a few hours later letting you know that they are already all gone!

Ingredients and Variations

While this recipe contains a multitude of ingredients, it is incredibly simple to prepare in a matter of minutes. Some notes on a few ingredients below:

Ingredients for double chocolate chip cookies.

Dark brown sugar — not only does dark brown sugar add a depth of flavor with more caramel notes, but it also increases the moisture in baked goods.

Egg yolks — egg yolks contain mostly fat, which helps enrich the texture and flavor of baked goods. The more fat in a recipe, the fudgier the consistency– precisely what we’re after in this recipe!

Bread flour — responsible for the delicious chewiness of the cookies, rather than using all-purpose flour.

Dutch-processed cocoa powder — as with most of my recipes, I opt to use Dutch-processed cocoa powder for it’s deeper chocolate flavor. You can also substitute with unsweetened cocoa powder without needing to change anything about the recipe.

Espresso powder — an optional ingredient, but espresso and chocolate share the same flavor compounds, meaning that adding just a dash will help bring out deeper, richer cocoa notes.

Tips for Success

While these cookies can be baked immediately, I found that chilling the batter for one hour hydrated the flour enough for the fudgiest centers– exactly what I was looking for.
If you like your cookies less gooey in the middle, you can either bake for slightly longer, or only include on extra egg yolk instead of the two listed in the original recipe.
While not required, placing a few extra chocolate chips into the cookies as soon as they come out of the oven gives a more aesthetic appearance, as is sprinkling a few granules of finishing salt for a little crunch that ties the whole cookie together.
I found that my ideal texture of cookies is achieved after exactly 11 minutes in my oven. However, as oven temperatures and heat distribution vary widely, experiment with the times to achieve the texture you most prefer. Perhaps your oven needs ten minutes, twelve, or even fifteen…so get experimenting to see what works best for you!
Wait for the edges of these cookies to finish cooling on the baking tray before transferring to a wire rack. These cookies are so soft straight out of the oven that any attempt to move them straight away will just have them tear apart.

Storage and Reheating Instructions

Store these cookies in either an airtight container or a resealable bag and keep in a cool, dry place for up to one week.

To return cookies to their first-day glory, simply wrap in a damp paper towel and microwave for 15-30 seconds. Allow to cool for a minute or two, then relish in gooey excellence.

Double Chocolate Chip Cookies

My #1 favorite cookie recipe, as it is the definition of decadence. Chewy double-chocolate cookies with gooey, fudgy centers and packed with chocolate chips and dark chocolate chunks.

electric standmixer
rubber spatula
sheet cling film
baking sheets
sheets parchment paper
wire cooling racks
spatula

227 grams unsalted butter, softened
150 grams granulated sugar
150 grams dark brown sugar
2 teaspoons vanilla extract
1 whole egg, chilled
2 egg yolks, chilled
300 grams bread flour
35 grams Dutch-processed cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon baking espresso
200 grams chocolate chips (plus more for garnish)
50 grams dark chocolate, chopped
finishing salt, for garnish (optional)

In a mixing bowl, combine the bread flour, Dutch-processed cocoa powder, baking soda, espresso powder, and salt and whisk to evenly distribute. Set aside.
In the bowl of a stand mixer fixed with the paddle attachment, cream together the butter, granulated sugar and dark brown sugar on medium speed until light and fluffy, 3-4 minutes.
Add in the vanilla extract and whole egg, then gently mix until incorporated. Add the egg yolks one at a time, mixing in between until each yolk is fully incorporated.
Slowly sprinkle in the dry ingredients in thirds, pausing in between until no more raw flour is visible. Manually fold in the chocolate chips and chocolate morsels. Cover the bowl with cling film and chill in the fridge for at least 1 hour and up to overnight.
Allow the dough to warm on the counter for a few minutes. Meanwhile, preheat the oven to 350℉. Roll individual cookies into ~50g balls, then line on a prepared cookie sheet, leaving 1-2 inches of room in between to account for spreading. Bake the cookies for 11 minutes.
Give the tray a few gentle smacks on the counter, then place the tray back on the stovetop and garnish with more chocolate chips and finishing salt. When the cookies have cooled enough after ~3 minutes, gently transfer them to a wire cooling rack and allow to cool completely.

Edible Cookie Dough

June 5, 2025 by Abigail Leave a Comment

A thoughtfully-developed edible cookie dough recipe that prioritizes food safety without sacrificing taste! Classic, nostalgic chocolate chip cookie dough made with an exceptionally creamy finish and an abundance of chocolate chips comes together in just 15 minutes.

In our increasing world of instant-gratification, why spend nearly an hour baking cookies (or longer, if the dough has to chill) when you can have cookie goodness in fifteen minutes?

This isn’t rhetorical; seriously, why would you? I mean, don’t get me wrong, I love me some chewy chocolate chip cookies or double chocolate chip cookies during INTENSE chocolate cravings, but it’s hard to beat that in the time it takes you to shower, you could be scooping heaps of this creamy, nostalgic treat into your mouth with reckless abandon.

Edible Cookie Dough and Food Safety

CAUTION!!! Working with and consuming raw egg and/or raw wheat flour can lead to contracting foodborne illnesses such as E. coli and Salmonella, among others.

While many other edible cookie dough recipes advise to either pasteurize raw eggs in the microwave and/or heat treat flour before use, both processes are very scientific and need proper time and temperature control to work, and these are easy to mess up in a home environment.

To make the best informed decision for you and your household, you can read about the FDA’s guidance around egg safety and Purdue University’s findings about the risks and low efficacy around heat-treating flour at home.

This recipe makes appropriate adjustments that significantly reduce the chances of getting sick, primarily through using pasteurized liquid eggs whites in place of whole, raw eggs, and coconut flour as opposed to raw or heat-treated wheat-based flour.

A macro shot of a scoop of edible cookie dough.

Why Chocolate Lovers Make This Recipe

Safe to eat — while many other raw cookie dough recipes include heat treatments and pasteurizing eggs at home, this recipe eliminates all uncertainty from the beginning by making sensible substitutes for the riskiest ingredients of raw eggs and raw flour.
Quick and easy — with even less time and ingredients needed than baking regular chocolate chip cookies, this recipe fits into even the busiest schedule. And dare I say, this may be the best few minutes you spend all week. 😉
Gluten-free — coconut flour is naturally gluten-free, taking the guesswork around making any swaps or adjustments to this recipe. Just prepare as-is and enjoy!
Make ahead — cookie dough is a trusty friend throughout many of life’s ups and downs, from breakups, to fun with kids and friends, to much-needed moments of unapologetic self-indulgence. As such, you can easily make this recipe ahead of time and store in either the fridge or freezer so you stash is ready at a moment’s notice.

Ingredients and Variations

This scrumptious cookie dough comes together with just a few common ingredients at your local grocery store. Key notes on some of the ingredients include:

Butter — the quantity of butter in this recipe helps dissolve the amount of sugar through the creaming method. Using less butter runs the risk of having a much grainier final product.

Granulated and brown sugars — incorporating both white and dark brown sugars imparts that warm, classic cookie dough flavor with just the right amount of sweetness.

Liquid pasteurized eggs — pasteurized eggs are sanitized so that they can be safely consumed raw. While you can pasteurize eggs at home, I find this process both finicky and risky if done incorrectly. Thus, I opted to use pre-pasteurized egg whites from the store. However, you can also purchase whole pasteurized eggs at some grocery store– the carton should explicitly be labeled as “pasteurized”–at which point, you can use the entire egg, and can eliminate the whole milk in this recipe.

Whole milk — because the liquid eggs above are only the egg whites, adding whole milk provides that full fattiness that would have been derived from yolks to yield the same textural results, but without any of the risk.

Coconut flour — nut flours are considered by the FDA to be safe to consume raw, and you need only a fraction of coconut flour as opposed to all-purpose flour, allowing for this cookie dough to maintain it’s creamy deliciousness. Additionally, using a small amount of coconut flour

Tips for Success

During the baking process, the sugars in cookie dough naturally dissolve once exposed to heat. Since edible cookie dough skips this baking step, some graininess from the sugars should be expected. However, you can greatly reduce this graininess by creaming together the butter and sugar for the time listed in the recipe to help the sugars dissolve in the butter, resulting in much more pleasing texture.
You only need 1/4 the amount of coconut flour to all-purpose flour, which means you can use a lot less and still achieve amazing results. Plus, coconut flour is safe to eat raw without any heat treatment required.

Storage and Reheating Instructions

If you (somehow) happen to have any leftovers, store the cookie dough in an airtight container in the fridge for 3-5 days. Alternatively, you can freeze the dough for up to 3 months.

When ready to eat, simply allow for the dough to sit out on the counter for 10-20 minutes until softened.

Edible Cookie Dough

electric stand mixer
rubber spatula

227 grams butter, softened
100 grams granulated sugar
100 grams dark brown sugar
1 tablespoon vanilla extract
3 tablespoons pasteurized liquid egg whites
3 tablespoons whole milk
45 grams coconut flour
1/2 teaspoon salt
175 grams semi-sweet chocolate chips

In the bowl of an electric stand mixer fixed with the paddle attachment, cream together the butter, granulated sugar, and dark brown sugar on low speed until light and fluffy, 2 minutes. Once fluffy, increase the speed to medium-high and continue mixing for another 5 minutes, scraping down the sides of the bowl occasionally.
Add the vanilla extract, pasteurized liquid egg whites, and whole milk and mix until combined. Sift in the coconut flour and salt and mix until incorporated. Fold in the chocolate chips.

Snack

Jumbo Double Chocolate Muffins

June 3, 2025 by Abigail Leave a Comment

These jumbo, bakery-style muffins are rich and moist in the center with tender tops dotted with melted chocolate and crunchy sugar. Indulge your chocolate cravings early in the morning, or grab one as a satisfying afternoon snack that will instantly make your day better.

Jumbo double chocolate muffin in bakery-style wrapper.

I’m admittedly on a muffin kick right now. There is something so freeing and exciting about going from craving to satisfaction in 30 minutes, and all freshly homemade.

So much of baking needs more premeditation, but I love that I can tear into a gooey, chocolaty muffin fresh from the oven whenever the mood strikes. The same can be said for my Banana Chocolate Chip Muffins, which have the added benefit of using up any overripe bananas lying about.

Why Chocolate Lovers Make This Recipe

Quick and easy — this recipe is so forgiving. While muffins bake best after the batter has chilled overnight, there is something splendid about spontaneity. Whether you only have twenty minutes in your busy morning or you are hit with a sudden midday craving, this recipe works effortlessly within your schedule.

One bowl — quick breads are one of my favorite things to bake, chiefly due to the speedy cleanup that using just one bowl and one rubber spatula provide.

Make ahead — don’t need these muffins right away, or have too many leftovers? No worries! You can easily make these a day or two in advance, and as long as they are properly wrapped, can be frozen for up to three months!

Moist and decadent — these muffins are rich in chocolate flavor, yet light enough that you can easily (and happily) finish one without it ever becoming too much.

Tender cross section of a double chocolate muffin.

Ingredients and Variations

If you have 10 ingredients and 20 minutes, then these muffins will be on your counter within the hour! Some notes on key ingredients:

Ingredients for jumbo chocolate muffins.

Melted butter — incorporating melted butter keeps each muffin fluffy and flavorful, while also helping to dissolve the sugar for more defined tops (that are everyone’s favorite part, anyway)!

Whole eggs — the egg whites provide structure and lift to the muffins, while the egg yolks add fat and moisture, making for a wetter, richer interior.

Buttermilk — using real buttermilk adds a distinct, “breakfast-y” flavor, as many quick breads and griddle cakes rely on buttermilk for added richness. If you don’t have buttermilk on hand, stir together 1 cup of milk with 1 tablespoon of vinegar or lemon juice and allow to sit for 5-10 minutes, or until the milk has visibly curdled and is then ready to use.

Cake flour — cake flour, also known as “pastry flour,” is perfect for making muffins due to its low protein content, which means the muffins’ crumb will remain light. However, overmixing the batter will eventually develop the gluten in the flour, resulting in a gummy, dense final bake.

Tips for Success

For the tallest muffins, allow for the batter to rest in the fridge overnight. Allowing for the batter to rest for any given time helps hydrate the flour, creating a taller, more tender crumb.
Do not overmix the batter, otherwise the muffins can turn out dense and gummy due to gluten-development (although the use of cake flour in this recipe helps mitigate this risk, to an extent).
Only cool the muffins in the tin for 5-10 minutes, otherwise, the excess trapped steam will cause the sides and bottoms to become soggy.

Double chocolate muffins arranged on a cooling rack.

Storage and Reheating Instructions

For best results, wrap each muffin individually in a sheet of cling film, then store in either a resealable bag or in an airtight container for 4-5 days.

While you can eat these muffins straight from storage, I found that placing them in the microwave for 10-15 seconds gave that fresh-from-the-oven feel, especially when the chocolate chips just start to melt. Simply irresistible!

Six double chocolate muffins in a muffin tin.

Jumbo Double Chocolate Muffins

6-cavity jumbo muffin tin
mixing bowl
rubber spatula
muffin wrappers

113 grams melted butter
110 grams granulated sugar
110 grams dark brown suguar
2 teaspoons vanilla extract
2 whole eggs
265 ml buttermilk
200 grams cake flour
55 grams Dutch-processed cocoa powder
2 teaspoons baking soda
200 grams chocolate chips and morsels
turbinado sugar, for garnish

In a large mixing bowl, combine the melted butter and granulated and dark brown sugars and stir for 1-2 minutes, until the sugar dissolves. Add the eggs, vanilla extract, and buttermilk, and stir.
Sift in the cake flour, Dutch-processed cocoa powder, baking soda, and salt. Gently fold together until no raw flour remains visible– do NOT overmix! Gently fold in the chocolate chips and morsels.
(Optional): for the best rise, chill the batter for 8-24 hours in the fridge. Otherwise, proceed to the next step.
Generously grease the muffin tin with nonstick cooking spray, then line each cavity with a muffin wrapper. Lightly grease each muffin wrapper, then fill each cavity all the way with batter.
(Optional): sprinkle a dusting of turbinado sugar overtop each muffin, and dot the tops with more chocolate chips just before baking.
Bake on 350℉ for 15-17 minutes, or until a toothpick inserted in the muffins' centers has a few wet crumbs attached. Allow the muffins to cool in the tin for 2-3 minutes, then turn them out onto a wire cooling rack.

Chocolate Buttercream Frosting

May 31, 2025 by Abigail Leave a Comment

This frosting will reignite your love of American-style buttercream by perfectly balancing sweetness with notes of vanilla and cocoa, whipped into an ethereal texture that makes the best addition to your favorite chocolate cake or cupcakes!

A bowl of chocolate buttercream frosting.

Often infamously referred to as “cloyingly-sweet,” American-style buttercream garners a bad reputation across the world, including those from its country of origin, myself included. Many have openly admitted to avoiding it altogether, while others say they need to scrape it off before eating the cake or pastry underneath. What’s the point in that!?

As such, this recipe focuses on creating a frosting that I, you and others will not only love, but actually begin to crave. Sweetness remains in the background, allowing for the cocoa and vanilla to emerge in a nuanced frosting you simply won’t be able to stop sampling while working with it.

A rose swirl of chocolate buttercream frosting.

Reasons Why Chocolate Lovers Make This Recipe

Ready in minutes — if you have 10 minutes, you have enough time to make an entire batch of homemade frosting, making you ever prepared for that last-minute bake sale at school (and by last-minute, we really mean you remembering last-minute). 😉
Simple and versatile — whether you need to decorate cakes and cupcakes or fill fresh, flaky doughnuts, this recipe is versatile enough to complement any pastry you can bake!
Make-ahead — buttercream frosting stores amazingly well in both the fridge of freezer for weeks to months at a time (see “Storage and Reheating Instructions” for more information), making it work seamlessly into your busy schedule.
Few ingredients — rather than store-bought frostings that are loaded with chemicals and other additives you can’t pronounce, keep frosting as nature intended with just a few ingredients and nothing more.

Ingredients and Variations

Frosting is shockingly easy to prepare and needs only a few pantry staples that I bet you already have on hand, including:

Ingredients for chocolate buttercream frosting.

Butter — as the name suggests, buttercream uses a generous amount of butter (and has the amazing taste to prove it)! This recipe steadily balances the ratio of butter to sugar so that the other flavorings shine through into a complex, delicious frosting. Use softened butter for the best texture. If you don’t have butter, you can substitute with vegetable shortening or margarine.

Confectioner’s sugar — this lightly-textured sugar dissolves wonderfully in the butter, creating a smooth finish with the right amount of sweetness. I wouldn’t recommend substituting with another sugar, otherwise the frosting might turn out too grainy.

Cocoa powder — while unsweetened cocoa powder will work just fine in this recipe, I always opt for the Dutch-processed variety for a more intense cocoa flavor. Sift the cocoa powder and sugar together to prevent lumps in your frosting.

Milk — adding a liquid helps smooth out the frosting in its final stage. Using whole milk or heavy cream, with their increased fat content, add extra silkiness, but you can use evaporated milk or a milk substitute with good success.

Salt — a touch of salt always complements any chocolate recipe, so use a pinch to help tie everything together.

Vanilla extract — chocolate and vanilla are a classic combination, and the vanilla helps dilute the bitterness from the cocoa powder without the need for more sugar.

Chocolate buttercream frosting in a stand mixer.

Tips for Success

The butter’s texture is crucial to the success of the frosting’s final consistency. Do not use room temperature of melted butter, as the frosting will be too greasy. Rather, use butter that maintains your fingerprint once gently pressed, but not so warm that the butter bows and drips under the weight of your finger.
If you are piping the buttercream, fill up the piping bag no more than halfway with frosting to avoid any excess spilling over the top and all over your hands in a proper mess.
To that end, after filling in the piping bag with frosting, squeeze any air out through the top before twisting it closed, otherwise air pockets will pop out through the piping tip and mess up your intricate design work– and we all know how painstaking cake decoration can be already!
If you find your frosting too thin, add more powdered sugar one tablespoon at a time until you reach your desired consistency. If your frosting is too thick, add a splash of milk (or whatever liquid you are using) a bit at a time until thinned to your liking.

Detailed Preparation Instructions

In the bowl of a stand mixer fixed with the paddle attachment, whip butter on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
In a separate bowl, whisk together the powdered sugar and cocoa powder. Pour half of the dry ingredients over the butter and mix on low speed for 30 seconds, then increase the speed to medium-high and mix for another 3-4 minutes, scraping down the sides of the bowl every minute.
Add in the remaining dry ingredients, milk, vanilla extract, and salt, and repeat the same mixing procedure as above for another 2-3 minutes, until the mixture is fluffy and homogenous.

Storage and Reheating Instruction

Wrap any unused frosting in cling film and store in the fridge for up to 3 weeks, or in the freezer for up to 3 months.

As mentioned above, frosting can split into a grainy texture once chilled, but this is easily remedied. When ready to use the frosting, you have a few options for reconstitution.

The easiest way is to simply let it gently warm undisturbed for a few minutes on the counter, then return the frosting to the stand mixer with the paddle attachment. Whip on high speed for another 2 minutes until homogenous again.

Other options for reheating the frosting back to working temperature are gently microwaving in 5-10 second bursts, or even with a hair dryer blowing hot air for a few seconds at a time. If using either of these methods, ensure you gently stir in between for even heating.

Star-shaped chocolate buttercream icing on a cupcake.

Chocolate Buttercream Frosting

electric stand mixer with paddle attachment
rubber spatula

227 grams salted butter, softened (see "Tips for Success")
340 grams powdered sugar
40 grams Dutch-processed cocoa powder
85 ml milk or heavy cream
2 teaspoons vanilla extract
1/8 teaspoon salt

In the bowl of a stand mixer fixed with the paddle attachment, whip the softened butter on medium-high speed until light and fluffy, 3 minutes. Scrape down the sides of the bowl.
In a separate bowl, whisk together the powdered sugar and Dutch-processed cocoa powder. Pour half of the dry ingredients over the whipped butter and mix on low speed for 30 seconds, then increase the speed to medium-high and mix for another 3-4 minutes, scraping down the sides of the bowl every minute.
Add in the remaining dry ingredients, milk, vanilla extract, and salt, and repeat the same mixing procedure as above for another 2-3 minutes, until the mixture is fluffy and homogenous.

Banana Chocolate Chip Muffins

May 28, 2025 by Abigail Leave a Comment

One of my all-time favorite recipes, these muffins are fluffy, tender, and bursting with banana and chocolate flavor. Naturally-sweet brown bananas mix with warm notes of cinnamon, brown sugar, and walnuts for the coziest way to start your morning!

Close up of the turbinado sugar on a banana chocolate chip muffin.

While I am usually a very patient person, I am currently struggling to wait for my bananas to ripen enough to make another batch of these amazingly addictive, tender, chocolaty muffins.

Seriously, these muffins bookend my days: it’s the first thing I eat when I come down in the morning, and a comforting, cozy “nightcap” that hits those sweet, caramel, chocolaty notes just before bed.

The interior crumb is moist yet light and full of natural banana flavor, which means only a minimal amount of sugar is added to this recipe (minus the chocolate chips, of course). The muted presence of chopped walnuts also brings a crunchy contrast while enhancing the sweetness from the bananas.

Serve these during busy school mornings or have these as something to look forward to during afternoon slumps at work. Or, if you’re like me, you’ll also grab one during a midnight Netflix binge session in addition to the aforementioned scenarios, which at that rate, means you’ll be baking these once a week– yes, please!

Methods for This Recipe

This recipe can be made in two ways, depending on the overall ripeness of your bananas:

Option 1 – Yellow/Brown Bananas: As with most banana bread-style recipes, these muffins call for bananas that are still yellow with brown spots (see “Ingredients” for a reference picture). If your bananas are at this stage of ripeness, proceed with the recipe below as written.

Option 2 – All-Brown Bananas: If you bananas are completely browned without any yellow pigment remaining, use 250-300g of bananas (about 1 1/2-2 bananas) and reduce the buttermilk to just 3 tablespoons. The extra natural juices and sweetness from the bananas will only add further depth of flavor and a fluffy interior that you will crave again and again.

A Note on Ripening Bananas

There are many methods that supposedly help bananas ripen faster, either by baking them in the oven, by storing them in brown paper bags, or by simply allowing them to sit and ripen naturally.

It seems that the general consensus is that while some of these other methods will yield similar results, nothing beat the rich banana flavor and moist texture of waiting for the bananas to ripen naturally on the counter. So I will leave it up to you as to which ripening method you prefer, but I strongly recommend the delayed gratification approach; I promise the results will be more than satisfying.

A gooey chocolate chip on a banana chocolate chip muffin.

Why Chocolate Lovers Make This Recipe

One bowl recipe — these muffins require just two dishes–a mixing bowl and a spatula–which means you can reallocate the time it would have taken to clean up to instead accomplish other items on your to-do list, and have delicious muffins afterwards as a reward!
Lower-sugar recipe — as mentioned above, the use of overripened bananas drastically cuts down on the added sugars in the recipe, since browned bananas are full of natural sugars.
Tender and moist — since I’m not really much of a cake person, a muffin must be light and full of moisture, without exception. These muffins contains lots of wet ingredients with just enough flour to bring them together, resulting in a tender, craveable crumb.

Ingredients and Variations

These banana chocolate chip muffins come together with lots of kitchen staples, including:

Ingredients for banana chocolate chip muffins.

Bananas — as mentioned previously, use browned bananas for the sweetest flavor and their high juice/water content, both of which lend to the muffins’ natural flavor and light texture. And if you are just bursting to make these muffins sooner, you can bake these bananas in the oven on low heat (around 300 degrees Fahrenheit for about 20-30 minutes, but know that this caramelizes the bananas instead of ripening them, so the flavor and texture won’t be the same.

Melted butter — incorporating melted butter adds to a richer texture, a more decadent flavor, and tenderizes the interior crumb for an unforgettable bite.

Sour cream — much like melted butter, sour cream adds moisture and fat to the recipe, preventing the muffins’ interior from drying out during baking. You can also substitute 1-1 with plain Greek yogurt.

Buttermilk — using real buttermilk, as opposed to whole milk, adds an acidic depth of flavor that balances the natural sweetness from the bananas and prevents the muffins from becoming too rich. If you don’t have buttermilk on hand, stir together 1 cup of milk with 1 tablespoon of vinegar or lemon juice and allow to sit for 5-10 minutes, or until the milk has visibly curdled and is then ready to use.

Walnuts (optional) — bananas and walnuts have been a signature combination in cooking and baking forever, and this recipe is no exception. Finely chop the walnuts to create tiny pockets of crunch that, in conjunction with the chocolate chips, lend some toothsome-ness to the final product. If you don’t like walnuts, you can substitute with pecans or another type of nut, or omit altogether for those with nut allergies.

Turbinado sugar (optional) — not originally calculated in this recipe’s sugar content, professional bakers often add a light sprinkle of turbinado sugar just before baking for last-minute caramelization and crystalized crunch. Feel free to omit this step, if desired.

Fluffy cross-section of a banana chocolate chip muffin.

Tips for Success

As mentioned throughout this post, I recommend using overripe bananas that are completely brown for their sweetness and higher juice/water content, which creates a more tender muffin. While you can technically bake bananas until they are fully brown, know that this caramelizes them rather than ripens them, so the flavor and texture will still be different than waiting for the bananas to ripen naturally.
Since this recipe uses baking soda to help the muffins rise during baking, do not let the batter sit for any length of time once the baking soda has been added to the batter. Baking soda activates as soon as it is hydrated, and quickly loses its leavening abilities the longer it sits.
Coating add-ins like nuts and chocolate chips in a light dusting of flour prevents them from sinking to the bottom during baking.
Don’t forget to remove the muffins from the tins after their initial cooling time. Leaving them for much longer inside the tins causes the muffins to steam and then become soggy on the sides and bottom.

Storage and Reheating Instructions

For best results, wrap each muffin individually in a sheet of cling film, then store in either a resealable bag or in an airtight container for 5-7 days.

While you can eat these muffins straight from storage, I found that placing them in the microwave for 10-15 seconds warmed the inside enough to melt the chocolate chips, resulting in decadent, gooey goodness.

Video

Banana Chocolate Chip Muffins

large mixing bowl
rubber spatula
12-cavity muffin tin
muffin wrappers
teaspoon
wire cooling rack

300 grams overripe bananas (see "Methods for This Recipe" for more info)
113 grams butter, melted
50 grams granulated sugar
50 grams dark brown sugar
1 whole egg
2 teaspoons vanilla extract
30 grams sour cream
4 ounces buttermilk (see "Methods for This Recipe" for more info)
200 grams all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
55 grams walnuts, chopped
200 grams semi-sweet or dark chocolate chips (plus a few more for topping muffins)
3 tablespoons turbinado sugar

Preheat the oven to 350℉. Grease a 12-cavity muffin tin with nonstick cooking spray, line each cavity with a cupcake wrapper, then grease each wrapper to prevent the muffins from sticking.
Peel the bananas and add to a large mixing bowl. Thoroughly mash the bananas with a fork until they resemble applesauce, then add the melted butter, granulated sugar, dark brown sugar, egg, vanilla extract, sour cream, and buttermilk and stir to combine.
In the same bowl, sprinkle in the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt and fold until just combined– do NOT overmix! Fold in the walnuts and chocolate chips.
Use a teaspoon to neatly scoop the batter into the prepared muffin wrappers, filling each one to the top. Generously sprinkle the turbinado sugar overtop each muffin. Optionally, sprinkle a few more chocolate chips over each muffin, then bake for 18-20 minutes, or until a toothpick comes out with a few wet crumbs. Allow the muffins to cool in the pan for 2-3 minutes before turning out onto a wire cooling rack to finish cooling.

Breakfast, Snack

Peanut Butter Brownies

May 28, 2025 by Abigail Leave a Comment

My fudgiest brownie recipe yet! Gooey, chocolaty brownies swirled with creamy peanut butter and speckled with roasted peanuts for a crunchy contrast. Even those who don’t like peanut butter make an exception for these brownies due to their amazing balance of flavors and irresistible texture!

A close up of two peanut butter brownies.

These brownies know they are good. The batter has a near-constant heavenly aroma of chocolate, and the peanut butter swirls become a work of art in their own right. They bake to the perfect consistency after only thirty minutes, and photograph so effortlessly from all angles. Whether you’re looking for that shimmering gooiness on the sides or the intricate swirl patterns on top, these will certainly grab people’s attention!

Gooey, fudgy centers of peanut butter brownies.

Why Chocolate Lovers Make This Recipe

Classic pairing — just ask Reese’s on how timelessly popular chocolate and peanut butter go together. Plus, you get all of the gratification that you get from a peanut butter cup with this recipe, but with more intense flavors.
Elevated brownies — when was the last time you actually saw or were offered peanut butter brownies, either at someone’s house, at a restaurant, or in a bakery? This has always been curious to me, but all the more excuse to make these and share with the world!
Fulfilling treat — it’s actually really special when you find a dessert that is perfectly-portioned; one that is rich, decadent, and satisfying with every bite, and is already over just before it becomes too heavy.

Ingredients

Brownies are notoriously no-fuss, and this recipe is no exception. Some notes on a few key ingredients:

Melted butter — butter adds fat and fudginess to recipes, and using hot melted butter helps dissolve the sugar enough to generate those flaky, crackly brownie tops everyone knows and loves.

Powdered sugar — I always use powdered sugar in brownie recipes for its superfine texture that more readily dissolves in hot butter, as noted above.

Premium dark chocolate — adding real chocolate helps create fudgier brownies, and using dark chocolate intensifies both chocolate and peanut butter elements.

Creamy peanut butter — the star of this dish. Use Jif, Skippy, or your favorite commercial peanut butter. Natural or organic peanut butter will NOT work in this recipe, as it will cause the batter to split.

Chopped peanuts — adding peanuts to the batter accomplishes two things: it adds even more peanut butter flavor to the brownies, while also giving some textural interest so as to not overwhelm the palate with rich, chocolaty goodness.

Tips for Success

Dissolving the butter and powdered sugar at the beginning helps create those coveted crackly tops, so don’t skip this step!
Organic or all-natural peanut butter won’t work in this recipe due to problems with separation. Instead, use a more processed peanut butter like Jif so the batter stays homogenous throughout baking. And using creamy peanut butter preserves the gooey, smooth finish of the original recipe. However, you can use crunchy peanut butter if you want a far more crunchy peanut butter brownie.
If you find that these brownies are just too fudgy or gooey for your liking, you can also add more flour a tablespoon at a time to the batter until it thickens to your liking.
When creating peanut butter swirls, use singular, deliberate strokes to preserve the aesthetic element after baking. Too many swirls or overcorrecting smudges will result in a blurred, muddied appearance–but will still be just as tasty!
As with any brownie recipe, use all of the willpower you can muster and allow for the brownies to cool completely in the pan before removing. Brownies continue to cook and set as they cool, so you won’t know the final texture until 60-90 minutes after being removed from the oven.
I have found that using a warmed chef’s knife or a plastic knife work best when slicing brownies. If you opt for a chef’s knife, run it under hot water, wipe it dry, then cut into the brownies straight down, then remove the knife by moving it straight back up (as opposed to out, which causes the brownies to smear). Remove any brownie remnants from the knife and repeat until all brownies have been cut.

Peanut butter swirled into brownie batter.

Storage and Reheating Instructions

Store brownies in an airtight container in a cool dry place for 5-7 days.

These brownies are fudgy enough to be eaten as-is, but if you want that straight-from-the-oven feel, pop a brownie in the microwave and heat for 15-30 seconds, or until it is heated to your liking.

Peanut Butter Brownies

My fudgiest brownie recipe yet! Gooey, chocolaty brownies swirled with creamy peanut butter and speckled with roasted peanuts for a crunchy contrast. Even those who don't like peanut butter make an exception for these brownies due to their amazing balance of flavors and irresistible texture!

8×8 brownie pan
sheet parchment paper
mixing bowl
rubber spatula
microwave-safe bowl
teaspoon
offset spatula or butter knife

227 grams butter, melted
225 grams powdered sugar
2 whole eggs
1 egg yolk
5 ounces premium dark chocolate, chopped
110 grams all-purpose flour
55 grams Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
100 grams creamy peanut butter
55 grams roasted peanuts, chopped
50 grams semi-sweet chocolate chips

Preheat the oven to 350℉. Pour the sugar into a mixing bowl and drizzle the melted butter overtop. Stir for 1-2 minutes to help the sugar dissolve. Stream in the vanilla extract, eggs, and egg yolk, and stir until combined.
In a microwave-safe bowl, heat the chocolate in 30-second intervals, stirring in between, until fully melted. Add the chocolate to the wet ingredients and stir.
Sift in the flour, cocoa powder, baking powder, and salt and fold together until no raw flour remains visible. Gently fold in the chocolate chips and chopped peanuts until evenly distributed. Pour the batter into a prepared baking pan and smooth into a single layer with the rubber spatula.
Using a teaspoon, drop dollops of peanut butter around the pan. Insert the tip of an offset spatula or butter knife to gently twist and swirl the peanut butter and chocolate batter together. Keep it to 1 swirl; overengineering creates a muddled look, so keep your strokes minimal and intentional.
Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few wet crumbs. Allow the brownies to fully cool in the pan on a wire cooling rack, then remove from the pan and cut into squares.

Dessert

Chocolate-Covered Pretzels

May 20, 2025 by Abigail Leave a Comment

Arguably one of the most addictive chocolate confections ever created! Large, crunchy, salted pretzels dipped in an assortment of chocolate and coated in rainbow sprinkles and a contrasting chocolate drizzle. This recipe is the ultimate test in willpower not to eat them all at once!

A half-dipped chocolate-covered pretzel with rainbow sprinkles.

Despite the best of intentions, chocolate-covered pretzels do not last more than a couple of hours in anyone’s home, probably because they are comprised of two of the most addictive things: salty snacks and chocolate.

Seriously, you will surprise (disappoint?) yourself with how quickly your willpower devolves around these pretzels. And who could blame you with them being crunchy, salty, chocolaty, and topped with your favorite nuts or candy? Just think about the last time you purchased a bag from a convenient store or Trader Joe’s, even just the plain ones. They didn’t even make it to the third traffic light on your way home, did they?

And if you thought that was rock bottom, wait until you catch your family on the phone with the producers from A&E scheduling your Intervention episode after they found you delirious in bed with chocolate smeared on your face and sprinkles crushed between the sheets.

Gift-wrapping chocolate-covered pretzels.

Why Chocolate Lovers Make This Recipe

A chocolate classic — this timeless pairing of sweet and salty makes chocolate-covered pretzels one of the most popular confections.
Great gifts — package a few of these pretzels for a personal and luxurious homemade gift perfect for practically any occasion!
Ready in minutes — a bulk supply of delicious chocolate pretzels, made exactly as you like, in less than half an hour…need I say more?!
Minimal ingredients — these are a healthier alternative to the ultra-processed, commercial versions that often use cheaper chocolate made with vegetable or seed oils.

Ingredients and Variations

As their name implies, chocolate pretzels in their simplest form contain just two ingredients:

Ingredients for chocolate-covered pretzels.

Premium chocolate — whenever I have recipes that involve enrobing in chocolate, I always recommend using premium chocolate for the smoothest finish. Coverture chocolate, in particular, contains a higher amount of cocoa butter that creates a glossier, creamier final product. However, since coverture chocolate can be more expensive, you can easily substitute with your favorite chocolate bar– just be sure the ingredients list “cocoa butter” specifically. You can also use chocolate chips or melting wafers, but know that this will alter the final texture and taste, as well as necessitate the pretzels to be stored in the refrigerator to prevent the chocolate from melting.

Pretzels — use whichever size or style of pretzel you like for this recipe. Professional chocolate shops usually sell larger pretzels like the ones featured here, but you can use smaller ones to create homemade Flipz, for instance, or use peanut butter filled pretzels for an extra special treat.

Toppings — chocolate pretzels are positively delicious on their own, but can be topped with a contrasting chocolate drizzle, sprinkles, M&Ms, coconut shavings, chocolate chips, or toffee bits…there really isn’t a limit to the amount of ways you can customize these!

Milk and white chocolate pretzels on a pink napkin.

Tips for Success

For best results, I recommend using tempered chocolate whenever possible, and have included my complete tempering guide to help you create flawless confections every time.
Chocolate pretzels come either half-dipped or fully enrobed in chocolate. Keep in mind that if you want to fully coat each pretzel in chocolate, you will need dipping forks for their small surface area and added benefit of creating patterns and designs, if desired. I use these dipping forks for every enrobing application on this site and have been incredibly pleased with their quality. However, if you are only half-dipping the pretzels, you can simply use your hands (and lick off any chocolate you get on them in the process, oh darn…). 😉
Apply hard toppings like sprinkles and candy as soon as pretzels have been dipped. If using chocolate drizzle, you can either drizzle before the chocolate sets to create a marbled effect, or wait until the chocolate sets and then drizzle to create more defined lines and layers.

Storage Instructions

If using tempered chocolate, you can store the pretzels in a cool, dry place in either an airtight container or resealable bag for up to 3 days.

However, if you opt to use melted chocolate instead, keep the pretzels refrigerated for up to 3 days.

Chocolate-Covered Pretzels

microwave-safe bowl
rubber spatula
food thermometer
baking sheet
sheet parchment paper

12 large salted pretzels
600 grams premium chocolate or chocolate chips
150 grams seed chocolate (only if using premium chocolate)
various toppings, if desired

In a microwave-safe bowl, fully melt or temper the chocolate. If tempering, once the chocolate is melted, add the 150g of seed chocolate and gently stir until a food thermometer reaches 80F. Gently warm the chocolate in the microwave in 5-10 second intervals until the temperature reads 84-86℉ for white and milk chocolate and 86-88℉ for dark chocolate. (See "Tips for Success" for a complete tempering guide).
Use your hand to dip the pretzels halfway into the chocolate, or use a dipping tool to fully immerse the pretzels. In either case, tap the pretzel against the surface of the chocolate a few times to avoid chocolate drippings, then lightly scrape the underside of the pretzel against the side of the bowl to remove any excess.
Sprinkle toppings over the pretzels to coat while the chocolate is still wet, then place on a prepared baking sheet. Repeat until all of the pretzels have been enrobed. Chill in the fridge until fully set.

Chocolate Chip Bagels

May 13, 2025 by Abigail Leave a Comment

For those mornings where you simply MUST have a New York-style bagel. A golden, crispy exterior gives way to the chewy, fluffy center filled with gooey chocolate chips. Serve by itself for a perfect breakfast-on-the-go, or smear on some butter, cream cheese, jam, or your favorite bagel spread for a decadent way to start the day!

A chocolate chip bagel with hazelnut spread and strawberry jam.

The Northeast region of the United States has undoubtedly mastered one culinary achievement: crusty, artisan-style bread. Believe me, having moved to the Midwest– where they steam their bagels to soggy oblivion— I set out to replicate the same puffy, chewy bagels with crispy, aerated crusts from back home.

The golden crusts are dotted with tiny air bubbles that provide a crispy contrast to the warm, fluffy interiors speckled with gooey chocolate chips, making these bagels unique to the Tri-State Area.

Chocolaty cross section of a chocolate chip bagel.

How to Serve

These bagels are divine on their own, especially when lightly toasted and the chocolate chips melt slightly into pools of chocolate– yes, please!! Otherwise, pair these bagels with salted butter, cream cheese, your favorite jam, marmalade, or even Nutella for a unique dessert!

Why Chocolate Lovers Make This Recipe

Sweet and savory — the sugar from the dough and the chocolate chips are the only “sweet” elements, making this recipe perfect for those with a more savory palate.
Breakfast for the week — while there is nothing like a fresh bagel right from the oven, these bagels actually last between 5-7 days; just run the entire bagel under cold water for a few seconds before toasting on low heat to return them to their Day 1 glory.
Perfect pairings — chocolate has timeless pairings with all sorts of coffee and tea blends. Next time, put the kettle on before sitting down to enjoy these scrumptious bagels to really start your day right. And if you’re looking for toppings, butter, nut butters, cream cheese, marmalade, and several fruit jams all take these bagels to the next level (though I actually prefer these on their own, they’re that good ;)).
Great for kids — serve these at your next picnic, or pop these bagels into your kids’ lunchboxes for a lunchtime treat.

Ingredients

This recipe comes together with just a handful of simple ingredients, keeping your weekend morning easy and fun. Some key ingredients include:

Bread flour — bread flour contains the most protein for proper gluten formation. While you can technically use all-purpose flour instead, know that the bagels won’t rise as much or have the correct structure as pictured above.

Yeast — no matter what type of yeast you use in this recipe, ensure it is still active so that the bagels properly rise. See “Tips for Success” if you need help determining the activity of your yeast.

Barley malt syrup — often confused with molasses, this syrup is the secret ingredient used in New York-style (or Jersey-style, in my case 😉 ) bagels. It has a similar flavor profile to molasses, but far less sweet, and you can definitely taste the difference in the final product if you choose to omit it. I couldn’t find a jar in stores around me here in the Midwest, but I found Eden Organic Traditional Barley Malt Syrup on Amazon and have since exclusively used this in all of my bagel recipes.

Baking soda — do not eliminate! Baking soda is what gives the bagels those crackly air bubbles that are characteristic of bagels.

Chocolate chips — I used semi-sweet chocolate chips so they paired well with the rest of the savory ingredients, but you can use milk or dark chocolate morsels if you wish.

Tips for Success

To test your yeast, fill a measuring cup with 100ml (1/2 cup) warm water, 1 teaspoon of sugar, and 7g (1 packet) of yeast. Stir, wait 10 minutes, and if the mixture has frothed and doubled in size, the yeast is still good to use.
Salt kills yeast, so ensure these ingredients are far apart from each other when you initially make the dough.
You can knead the dough either by hand or in a stand mixer with the dough hook attachment. Knead for about 10 minutes; the dough will be smooth and elastic, and stretch instead of tear when pulled apart. Check the stretchiness of your dough periodically so as to not underwork or overwork the dough, which will negatively impact the end result.
Knead in the chocolate chips after the dough has fully come together (you don’t want to add water directly onto chocolate chips)! Waiting too late to add the chocolate chips, like when the bread if proofing, runs the risk of unevenly distributing the chips throughout each bagel.

Storage and Reheating Instructions

Store the bagels in a paper bag either on the counter, in the microwave, or in a bread box for 5-7 days. To reheat, run the bagels under cold running water for a few seconds before heating in the oven (or toaster oven) on ~250 F until crispy.

Chocolate Chip Bagels

digital scale
electric stand mixer
large mixing bowls
bench scraper or sharp knife
dish towel
plastic wrap
large pot
spider strainer
baking sheet
sheet parchment paper
wire cooling rack

4 pounds bread flour
28 grams yeast
4 teaspoons salt
2 tablespoons granulated sugar
1 quart cold water
80 grams semi-sweet chocolate chips
170 grams barley malt syrup
1 tablespoon baking soda
2 eggs for egg wash

Measure out flour in a large mixing bowl. Pour salt on one side of the bowl, and the yeast on the other. Add three-quarters of the water and use your fingers to bring a "shaggy" dough together.
Lightly flour your work surface and turn out the dough. Dust your hands with flour and begin kneading for about 10 minutes (or use your stand mixer with the dough hook attachment for 7-10 minutes). At the 2-minute mark, add the chocolate chips and continue kneading. Lightly grease another mixing bowl, place the dough in the center, cover with cling film, and let rest on the counter for 1 hour.
Turn the dough out onto your work surface and knead for another 10-15 seconds. Cut the dough into balls measuring 200g each and assemble on a prepared baking sheet. Cover with a dish towel and let stand for 10-15 minutes.
Poke a hole in the center of the dough ball and spin it around on your fingers to widen. Return the bagels to the prepared baking sheet and cover with the towel for another 20 minutes.
During this final rise, bring a pot of water to the boil and pour in the barley malt syrup and baking soda before reducing to a simmer. Boil the bagels ~15 seconds per side, then return to the baking sheet.
Whisk the eggs together and brush over the tops of each bagel, then bake at 475℉ for 15-17 minutes, rotating the pan at the 10-minute mark for even baking. Remove when the bagels are dark golden brown and transfer to a wire cooling rack.

Breakfast

Boozy Moose Munch

April 11, 2025 by Abigail Leave a Comment

Sweet, crunchy, and chocolaty– this recipe has it all! Freshly-prepared popcorn enveloped in a warm, salty caramel with a gorgeous bourbon aftertaste, finished with a drizzle of decadent dark chocolate.

A piece of moose munch dripping with chocolate.

The smell of freshly-popped popcorn is practically an olfactory mating call. There’s something about that salty, buttery goodness that never fails to get peoples’ mouths watering. Now, combine that with the sweet nuttiness of homemade caramel, and the aromas in your kitchen will be otherworldly.

And that’s even before we add the dark chocolate.

This recipe demands indulgence. Don’t be stingy with either the caramel or chocolate coatings, as each bite of popcorn should contain the cool, bitter notes from the chocolate that gradually give way to the sweetness of the caramel and finishes with the warmth from the bourbon.

Simply put, this recipe is drama on every level.

Streams of dark chocolate drizzled over caramel popcorn.

What is Moose Munch?

This recipe is a boozy version of Harry and David‘s classic Moose Munch formula. The addition of bourbon accentuates both chocolate and caramel notes while creating a sophisticated aftertaste that immediately compels you to reach for another handful.

Why Chocolate Lovers Make This Recipe

Timeless classic — I don’t believe there will ever be a time where chocolate and caramel are a bad idea.
Customizable — maybe you want to use white or milk chocolate instead of dark, incorporate nuts or pretzels, or you like a boozier kick. Whatever you prefer, this recipe is forgiving enough for you to experiment and make it your own.
Tasty perfection — all of your snack cravings, condensed into a single recipe that ticks all of the boxes: sweet, savory, crunchy and creamy.
Makes a great gift — bake a big batch for a unique and elevated gift idea for family, friends, or coworkers that they will request again and again.

Ingredients

This recipe might seem complex, but uses only a handful of ingredients, all of which I guarantee you have in your pantry. Some notes on the key ingredients:

Unpopped popcorn kernels — Using unpopped kernels allows for you to control the exact flavoring and sodium level of the popcorn. Coat the bottom of the pan with a flavorless oil like avocado or vegetable oil to avoid impacting the final result.

Lemon juice — add an acid like lemon juice is a professional baker’s tip and takes all of the guesswork out of preventing crystallization in your caramel.

Butter — butter adds a luxurious, velvety texture, while the touch of salt lends to a more nuanced flavor.

Bourbon — this recipe is versatile enough so that you can use whichever bourbon is your favorite. I recommend using two tablespoons for a light, boozy note, but you can increase this to three tablespoons if you prefer a stronger kick.

Caramel drizzling off of a spoon onto freshly-popped popcorn.

Tips for Success

Use unpopped popcorn so you have complete control over the flavor and saltiness of the final product.
As mentioned above, use an acid like lemon juice to naturally prevent your caramel from crystallizing. No more fretfully hovering over your pot of caramel, diligently brushing the sides and worrying about the final texture.
While you can technically use melted chocolate for this recipe, I found that the chocolate made the popcorn soggy and it smeared all over my hands every time I touched it. To avoid this, temper the chocolate for easier handling and to preserve the popcorn’s addictive texture. Plus, tempered chocolate is more shelf-stable that melted chocolate.
Add the bourbon once the caramel has fully come together. Incorporating it too early will cause the alcohol to burn off and reduce its overall potency.

Storage Instructions

Once chocolate has fully set, store in an airtight container for two weeks.

Bourbon Moose Munch

high-sided, heavy-bottomed saucepans
large baking sheet
sheet parchment paper
tablespoons
wooden spoon
microwave-safe bowl
rubber spatula
digital thermometer

For the Popcorn

1 tablespoon unpopped popcorn kernels
4 tablespoons avocado or vegetable oil

For the Bourbon Caramel

250 grams white granulated sugar
240 ml heavy cream
60 ml water
2 tablespoons lemon juice
56 grams salted butter
1 tablespoon vanilla extract
1/2 teaspoon salt
2 tablespoons bourbon

For the Chocolate Drizzle

12 ounces dark chocolate

For the Popcorn

Drizzle avocado oil into a large, high-sided pan. add unpopped kernels and cover with continuously shake pan to help coat oil and prevent burning. once all kernels have popped, remove from heat and uncover to cool.

For the Bourbon Caramel

In another heavy-bottomed, high-sided saucepan, add the sugar, water, and lemon juice and heat on medium-low. Allow to sit undistributed until the mixture starts to produce dark-tinted bubbles; about 7 minutes.
Stir sugar mixture until it turns a deep amber color and registers 220 Farenheit on a candy thermometer. This temperature should be a guideline; you should constantly monitor your caramel’s appearance and smell. If it looks too dark or smells burnt, it probably is, and you will have to start over.
Once the temperature is 220 Farenheit, carefully add the heavy cream and stir continuously until the bubbles settle down. Stir in the butter, salt, and vanilla extract and heat for another 1-2 minutes. Pour in the bourbon and continue to cook for 5 minutes.
Preheat the oven to 250 degrees. Arrange the popcorn in a single layer on the baking tray. Bake for 45-60 minutes, stirring every 15 minutes for even cooking. Allow to cool completely on the baking tray.
Line a baking sheet with parchment paper. Pour out the popcorn kernels and group them close together. Drizzle caramel over all of the kernels, covering as much surface area as possible. Grab the other tablespoon and toss the kernels and caramel until each one is completely coated. Set aside to cool.

For the Chocolate

Temper the chocolate. Drizzle all over the kernels and allow to set at room temperature for 15 minutes before chilling in the fridge until set.

Snack

chocolate gift ideas, chocolate snacks

Chocolate Granola Cereal

April 2, 2025 by Abigail Leave a Comment

That rare moment when you want to eat healthy food. Crunchy oat clusters baked together with nuts and dried fruit to a golden brown with a touch of honey for natural sweetness. Swirl around in dark chocolate to complement the warm cinnamon and nutmeg notes for the perfect year-round treat.

Chocolate granola in cereal bowls with milk and a side of fresh fruit.

I had chocolate cereal for breakfast every single morning for 25 years. Cocoa Puffs was the kingpin and yes I did taste the difference when General Mills switched to 100% whole wheat. Others included Nesquik, Cocoa Pebbles, Cocoa Krispies, Chocolate Honeycomb, Cap’n Crunch Choco Donuts, Mud n’ Bugs, Chocolate Lucky Charms…you get the point.

So when my husband pointed out to me that I was somehow–get this–too old for sugary cereal, I set out to make a nutritious yet super-chocolaty “adult” cereal. Yes, spite is a beautiful thing.

This recipe boasts a lot of health benefits: protein and healthy fats from the pepitas and almonds, antioxidants from the dark chocolate and cranberries, fiber from the oats, and healthy fats again from the coconut oil. Yet the cocoa powder, cinnamon, nutmeg, and melted dark chocolate chips make this an amazing substitute for my chocolate cereal escapades of yesteryear.

Loophole!!

Chocolate granola clusters on a baking sheet.

What is Chocolate Granola Cereal?

Granola comes together when unflavored rolled oats are coated in a melted fat, like coconut oil, and baked to create crunchy clusters. Popular add-ins can include nuts, seeds, fruit, and chocolate chips. This recipe dives into layered decadence, utilizing warm spices like cinnamon and nutmeg, honey for natural sweetness, and both cocoa powder and melted chocolate chips for intense, chocolaty goodness. Pour yourself a bowl with your choice of milk for the ultimate chocolaty start to your day.

Why Chocolate Lovers Make This Recipe

Suitable for any meal — this granola makes a decadent yet nutritious breakfast, a sweet addition to an afternoon yogurt dessert, or a poppable midday snack.
Healthy — almonds and pepitas are full of protein and healthy fats, while cranberries and dark chocolate are full of antioxidants. Indulge guilt-free!
Customizable — substitute your favorite nuts, seeds, dried fruit, and even the type of chocolate used. Start (or end) the day right with all of your best-loved ingredients.
Fits into your busy schedule — make a large batch and store in an airtight container so you have a healthy breakfast or snack whenever you need.

Close up of chocolate granola in a ramekin.

Ingredients and Variations

This chocolate granola cereal recipe is so easy in that you can swap out whatever ingredients you happen to have on hand– no pressure! However, some key ingredients include:

Ingredients for chocolate granola cereal.

Rolled oats — also called old-fashioned oats, these make up the foundation for granola. Use unflavored, unseasoned raw oats that usually come in a large canister. Instant oatmeal will NOT have the same bake time or the right texture.

Nuts and seeds — I use pepitas and chopped almonds for their mild flavor and protein-rich properties, but you can also use chia seeds, walnuts, pecans, or heck, even omit them entirely for a more intense, classic granola flavor.

Dried fruit — the advantage of using dried cranberries is that they are naturally sweet and tart and go beautifully with dark chocolate. However, you can use raisins, sultanas, or even candied fruit peels. Plus the chewiness from the fruit keeps things texturally engaging against the crunchiness from the nuts and oats.

Honey — honey helps bind the oat clusters together while also providing natural sweetness. You can also use maple syrup instead, but note that this will alter the flavor profile. Personally, I don’t like maple-flavored foods outside of pancakes, but it should be tasty nonetheless. 🙂

Coconut oil — do not omit!! Using a melted fat like coconut oil preserves the granola’s crispiness as it bakes. And don’t worry, if you’re like me and loathe the taste of coconut, this recipe uses so little oil that the flavor is barely perceptible in the final product.

Chocolate chips — while I will never slap premium chocolate out of your hand, this recipe is simple and forgiving enough that chocolate chips are all you need to enrobe each cluster in delicious chocolate.

Tips for Success

For the crispiest clusters, it is imperative that you press the granola on the baking sheet to flatten into a slightly thick, single layer. Also, rotate the pan halfway through baking for even browning.
The amount of melted coconut oil in this recipe has been calculated based on the ratios to the other ingredients. While it might not seem like enough when you first add it to the dry ingredients, I promise that with even stirring and folding, you can easily coat all of the granola for even baking. Using too much oil will create a soupy final product that will never crisp or come together into clusters (ask me how I know…)
While not strictly necessary, blooming the cocoa powder and espresso powder together in the wet ingredients for a few minutes intensifies the flavor of both spices.

Chocolate granola on top of a blueberry yogurt parfait with diced strawberries.

Storage Instructions

Store chocolate granola cereal in a cabinet or pantry in an airtight container for up to 2 weeks.

Chocolate Granola Cereal

mixing bowl
rubber spatula
small saucepan
half-baking sheet
sheet parchment paper

150 grams rolled oats
45 grams pepitas
45 grams chopped salted almonds
125 grams dried cranberries
1/4 teaspoon ground nutmeg
3-4 dashes ground cinnamon
92 grams honey
18 grams coconut oil
30 grams unsweetened cocoa powder
1/4 teaspoon espresso powder
2 teaspoons vanilla extract
1/8 teaspoon salt
200 grams dark chocolate chips

Preheat oven to 300℉. Meanwhile, add the rolled oats, pepitas, almonds, dried cranberries, ground nutmeg, and ground cinnamon to a mixing bowl and mix.
In a small saucepan over medium-low heat, melt the honey and coconut oil. Once completely melted, sprinkle in the cocoa powder and espresso powder and allow them to bloom, stirring occasionally, 4-5 minutes more. Stream in the vanilla extract, stir, then remove from heat.
Pour the honey mixture over the dry ingredients a little at a time, stirring in between to evenly coat. Pour the granola into a single layer on a prepared half sheet pan and firmly press flat with a spatula between 1/4-1/2" thick.
Sprinkle the salt overtop and bake for 20-25 minutes, rotating the baking sheet halfway through for even doneness. Allow to cool completely on the baking sheet before breaking into small clusters.
In a microwave-safe bowl, melt the chocolate chips in the microwave in 30-second intervals, stirring in between. Drizzle the chocolate all over the granola clusters, then toss with two tablespoons to fully coat each cluster. Chill in the fridge until fully set.

cereal, chocolate breakfast, chocolate snacks, fruit, granola, naturally sweetened, nuts, yogurt

Homemade Buncha Crunch

March 9, 2025 by Abigail Leave a Comment

Bring the movie theater snack bar to your home for your next movie night! A homemade version of the popular Nestle candy, silky, tempered milk or dark chocolate combines with crisped rice and broken into bite-sized pieces for handfuls of chocolaty goodness.

Blue bowl of Buncha Crunch with popcorn.

Buncha Crunch are like potato chips: you really can’t have just one. But for fifteen years, the only way you could get your hands on this scrumptious candy was by going to the movies. That is, until Nestle finally knighted grocery stores, deeming them noble and worthy enough to carry this compelling snack.

But why settle for 8-ounce servings when you can make as much as you want, whenever you want, at home?

A macro view of Buncha Crunch clusters in a bowl.

What is Buncha Crunch?

“Buncha Crunch” is Nestle’s twist on their classic Crunch chocolate bar. Rather than an entire candy bar, Buncha Crunch are bite-sized clusters of crisped rice enrobed in milk chocolate. It is a simple yet completely addictive snack that will serve you well during your next home movie night!

Reasons to Make This Recipe Today

Only uses two ingredients — you only need crisped rice and your favorite milk chocolate bar to make this recipe.

More cost-effective — you can make at least double the amount (if not more) by making this recipe yourself versus purchasing Buncha Crunch from your local store. Further, you can skip the pricey snack bar altogether the next time you want to catch a movie.

More natural — making your own at home eliminates some of those additional preservatives in the commercial recipe.

Makes a unique gift — throw a few pieces into a goodie bag for a sweet treat for family and friends!

Ingredients

Premium milk chocolate — using premium milk chocolate offers a better texture and more chocolaty flavor than using chocolate chips or melting wafers. You can substitute with premium dark chocolate, if you prefer.

Crisped rice — you can either use Rice Krispies or generic crisped rice, either of which can be found in the cereal aisle of your local grocery store. Crisped rice is essential since this is what gives this confection its signature crunch.

A close-up of the texture of Buncha Crunch.

Tips for Success

Pour the crisped rice into a bowl and then lightly crush in your hand. You want the cereal to be broken into smaller pieces, but not so much where it becomes powder. If too much powder develops, strain through a sieve to avoid a grainy texture in the final product.
Add the melted chocolate gradually, stirring in between to coat. You are aiming for a 60-40 ratio of chocolate to rice, so take care not to add too much chocolate, or else risk a gloopy mess.
As always, while you can get away with using melted chocolate, I highly recommend tempering the chocolate prior to adding it to the rice. I found that the melted chocolate version smeared in my hands almost immediately, even after being chilled in the fridge for a few hours (something you don’t experience with tempered chocolate). However, this is ultimately up to personal preference.

Homemade Buncha Crunch

digital scale
baking sheet
sheet parchment paper
quart-sized Ziploc bag
microwave-safe bowl
mixing bowl
rubber spatula
infrared thermometer
offset spatula
teaspoon

8 ounces premium milk chocolate
100 grams puffed rice cereal

Pour the puffed rice into a Ziploc bag, seal, and lightly massage between your hands to crush the cereal into smaller pieces. Sift in a strainer to remove gritty powder and then add to a mixing bowl and set aside.
Chop the milk chocolate, setting 2 ounces aside for later. In a microwave-safe bowl, melt the remaining chocolate in the microwave in 30-second increments until the temperature reads 113 ℉. Add the reserved 2 ounces of unmelted chocolate and slowly fold in until fully melted. Continue folding the chocolate until the temperature reaches 80 ℉. Microwave for another 5-10 seconds, until the temperature reads between 87-89 ℉.
Use a tablespoon to drizzle the tempered chocolate over the crushed rice cereal, stirring in between each addition to gauge the level of coverage. Repeat until the cereal is no longer visible through the chocolate.
Spread the chocolate cereal mixture over a prepared baking sheet and chill in the fridge for 15 minutes. Remove the fridge and let stand until fully set. Break the chocolate cereal mass into bite-sized chunks and serve.

Snack

chocolate snacks

Triple Chocolate Brownie Brittle

March 6, 2025 by Abigail Leave a Comment

Add this recipe to your nightly routine. Thin and crispy brownies laced with gooey chocolate chips make for an intense chocolate flavor that will satisfy all afternoon and late-night cravings.

Stacked pieces of triple chocolate brownie brittle.

Tonight marks the third time this week that I find myself with my face flat against the kitchen counter.

Too much to drink? No.

Engaged in a highly-charged romantic encounter? Unfortunately, no (but the night remains young!). 😉

Instead, I’m keenly gauging the thickness of tonight’s brownie brittle batter–the initial working title for Dr. Seuss’ Butter Battle Book, in case you didn’t hear– so that it achieves luscious uniformity for that satisfying crunch.

The cocoa flavor is intense from the start, thanks to using real dark chocolate, followed by the silky texture of the chocolate chips, and finished with the sweetness of the powdered sugar.

So go ahead, cancel your plans for tonight so you can bake this recipe instead. Believe me, your friends will be the ones dealing with FOMO once you send them pictures about how your night went. If it’s anything like mine, you are in for a real treat.

Close up of chocolate chips on brownie brittle.

What is Brownie Brittle?

Sheila Mains created brownie brittle after her sheer love for the crispy edges around her family’s brownie recipe. Brownie brittle forms when brownie batter is spread thinly, baked, and often topped with various ingredients like nuts or chocolate chips. This recipe maximizes pure, uncut chocolate flavor with premium dark chocolate, cocoa powder, and chocolate chips.

Spreading brownie brittle batter into a thin layer on a baking sheet.

Why Chocolate Lovers Make This Recipe:

As mentioned earlier, I am already on my third batch this week because this recipe is…

Addictive — you might think that you’re only going to make one batch. From personal experience, I wish you the best of luck with that.
Made from scratch — this recipe takes only a few more minutes than a boxed brownie mix, but with double the aroma and flavor.
Versatile — snag a piece of brownie brittle when that 2pm chocolate craving hits, or indulge in a decadent midnight snack.
Customizable — add nuts, dried fruit, toffee bits, or other delicious toppings in addition to the chocolate chips for even more deliciousness.

Ingredients

Melted salted butter — this recipe uses butter instead of oil so that the end product isn’t too gooey, while still adding flavor and a touch of salt. Definitely melt the butter to help dissolve the powdered sugar for a flakier result.

Powdered sugar — powdered sugar more readily dissolves than granulated sugar when combined with a hot liquid, resulting in a more textured top.

Egg whites — brownie brittle only uses egg whites to maintain the that signature crispy texture. While using egg yolks will undoubtedly make this recipe no less fudgy and delicious, the brownies will come out too chewy and resemble super thin, regular brownies.

Vanilla extract — naturally flavors and sweetens the batter without needing excess sugar.

Premium dark chocolate — amps up the chocolate flavor and fills the house with a heavenly aroma. You’re welcome. 😉

All-purpose flour — AP flour has the perfect amount of gluten to hold the brownies together without creating a cakey or tough texture.

Dutch-processed cocoa powder — I always prefer to use Dutch-processed cocoa powder whenever possible for its deeper flavor, but you can substitute with unsweetened cocoa powder. If you do use unsweetened cocoa powder, be sure to use baking soda instead of baking powder, otherwise the two won’t chemically react and give proper rise to the brownies.

Baking powder — helps give rise to the brownies for a toothsome bite when paired with Dutch-processed cocoa powder.

Salt — salt naturally enhances the cocoa flavor and counteracts any bitterness from the dark chocolate.

Espresso powder (optional) — while not strictly necessary, a slight kiss of espresso powder creates a layer of depth when added to chocolate.

Milk chocolate or semi-sweet chocolate chips — use high-quality chocolate chips, like Kirkland Signature, Guittard, or Ghirardelli chips for the best flavor results. Alternatively, you can top brownie brittle with any of your favorite ingredients. Feel free to add nuts, dried fruit, toffee bits, sprinkles, or other toppings to make this recipe your very own.

Tips for Success

Use an offset spatula to spread the batter in as thin of a layer as possible. The thinner the batter, the crispier the brittle’s texture. Aim for a thickness between 1/8-1/4″ (3-6mm).
If your brownie brittle comes out thicker, don’t despair, as thicker brittle just means a chewier bite. 🙂 Plus, after a day or two, age and air exposure will naturally create a crispier texture.
As mentioned above, try to use a different brand of chocolate chips than Nestle Tollhouse, as I I find that Nestle chips have too much of a wax coating that I find overpower whatever recipe they are in. Instead, Kirkland Signature chocolate chips, Ghirardelli and Guittard are all delicious substitutes!
As difficult as it is (and I speak from my own personal agony), try to let the brittle cool completely before you break apart into smaller pieces. Any earlier, and the brownies will crumble rather than break apart because they are still too warm.

Storage Instructions

Store leftover brownie brittle in either an airtight container or resealable bag. Keep in a cool, dry place for 5-7 days.

Homemade Brownie Brittle

Add this recipe to your nightly routine. Thin and crispy brownies laced with gooey chocolate chips make for an intense chocolate flavor that will satisfy all afternoon and late-night cravings.

large baking sheet
sheet parchment paper
offset spatula
microwave-safe bowls

100 grams salted butter, melted
180 grams confectioners sugar
2 egg whites
2 teaspoons vanilla extract
4.5 ounces premium dark chocolate, chopped
80 grams all-purpose flour
35 grams Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon espresso powder ((optional))
250 grams semi-sweet chocolate chips

Preheat oven to 325℉. In a microwave-safe bowl, melt the butter completely, then whisk in the powdered sugar to help dissolve. Add the egg whites and vanilla extract and whisk until smooth.
In a separate microwave-safe bowl, completely melt the chocolate in the microwave in 30-second intervals, stirring with a rubber spatula in between to ensure even heating. Scrape the melted chocolate into the bowl of wet ingredients and fold in with the rubber spatula until incorporated.
Sift in the flour, cocoa powder, baking powder, espresso powder, and salt and fold until combined. Do NOT overmix!
Lightly grease a parchment-lined baking tray with cooking spray and scrape the batter into the center of the tray. Use an offset spatula to spread the batter into a single layer,1/4-1/2" thick. (Note: spread to 1/4" for crispy, and 1/2" for chewy). Bake for 25-30 minutes.
Remove from the oven and generously cover with chocolate chips. Press the chips into the brownies with the palms of your hands, then transfer the tray to a wire rack to cool completely. Once completely cooled, break the brittle into pieces as desired.

Snack

brownie brittle, brownie recipe, brownies

Chocolate Crinkle Cookies

February 15, 2025 by Abigail Leave a Comment

One of my all-time FAVORITE recipes! Chewy double-chocolate cookies baked to warm, fudgy perfection with crackled tops that provide just the right amount of crunch. Then, roll and dust with powdered sugar for the ultimate wintery dessert. Don’t be surprised if your entire first batch is snapped up right out of the oven!

A close-up of a crinkle cookie with powdered sugar.

Baking cookies is a staple in many holiday traditions around the world. They are fun and simple to make (especially with family and friends!), and offer a coziness that helps combat the chill of the colder autumnal and wintery months. Sugar cookies are especially popular around Christmas, and now you can add this recipe to your holiday repertoire!

This recipe tastes so much better and fresher than the boxed mix since it uses Dutch-processed cocoa powder and dark brown sugar that creates a depth of chocolaty goodness!

A plate full of crinkle cookies next to a glass of milk.

What Are Chocolate Crinkle Cookies?

A holiday classic, crinkle cookies are chewy and chocolaty with a brownie-like texture, crackled tops, and are rolled in and dusted with powdered sugar.

Why Chocolate Lovers Make This Recipe

Fudgy — chewy cookie lovers, rejoice! These lovelies almost venture into brownie territory with their fudgy centers, yet you never forget you’re eating a scrumptious cookie. Win, win!
Addictive — this is one of those recipes where you should automatically scale up, as the first batch will disappear within minutes. Ask me how I know…
Holiday classic — due to their near-universal appeal (who doesn’t like chocolate and powdered sugar together!?), bake these for your next Christmas party, holiday office potluck, or similar occasion.
Aesthetically-pleasing — these cookies have a lot of visual appeal due to the dark, chocolatey cookie contrasting with the bright powdered sugar that accentuates every crackle you worked so hard to craft!

Ingredients and Variations

These cookies come together so quickly, and with just a few pantry staples. Some notes on a few ingredients below:

Ingredients for chocolate crinkle cookies.

Dark brown sugar — I find that adding dark brown sugar adds another complementary note to cocoa, while prohibiting the cookies from spreading too much in the oven. If you don’t have dark brown sugar, you can substitute 1-1 with light brown sugar.

Whole egg and an extra egg yolk — the combination of a whole egg with an additional yolk ensures these cookies build structure while maintaining their gooey, fudgy interiors.

Bread flour — for the chewiest cookies, use a flour with a high protein content for pillowy cookies with warm, fudgy centers.

Cocoa powder — I always try and use Dutch-processed cocoa powder whenever possible since it has a more intense chocolate flavor. Whichever cocoa powder you decide to use, just make sure it’s high-quality.

Semi-sweet chocolate chips — adds extra texture and gooeyness.

Powdered sugar (along with granulated sugar, if needed) — rolling the dough balls in powdered sugar (and granulated sugar, see “Tips for Success”) creates a beautiful visual contrast of light and dark, with the powdered sugar accentuating all of those beautiful crackles and crinkles on top of each cookie.

The gooey, chocolaty cross-section of a crinkle cookie.

Tips for Success

If you find that your cookies absorbed a lot of the powdered sugar during baking, sift some more powdered sugar overtop and they will look good as new. Additionally, roll any remaining balls of cookie dough in about 1/4-cup white granulated sugar before rolling in powdered sugar. Don’t worry about the cookies becoming too sweet with this extra step– you will find that this step allows for the powdered sugar to remain mostly intact after baking.
Do not overmix the ingredients. Overworking the dough will create dense, unappetizing cookies.
While not inherently necessary, I strongly advise to chill the dough for a few hours (I usually lose patience at the 15-hour mark, but try to go for the full 24 hours 😀 ). The longer you let the dough chill in the fridge, the more time the flour has time to absorb the liquid in the dough, creating the perfect, chewy cookie.
Whether you are using a cookie scoop, a tablespoon, or a digital kitchen scale, you want to roll each cookie into similarly-sized dough balls so that they all bake evenly.
I recipe tested baking these cookies at 10, 11, and 12-minute increments, and found that 11 minutes produced the best results: not too ooey-gooey, but not too “cakey,” either. Of course, every oven is different, so experiment with a few cookies first to see how long your oven takes to achieve the texture you are after.
Allow the cookies to remain on the cookie sheet for about 5 minutes after they first come out of the oven before (gently!) transferring them to a wire cooling rack to cool completely.

Macro shot of crinkle cookie on a blue background.

Storage and Reheating Instructions

Store these cookies in either an airtight container or a resealable bag and keep in a cool, dry place for up to one week.

To return cookies to their first-day glory, simply wrap in a damp paper towel and microwave for 15-30 seconds. Allow to cool for a minute or two, then enjoy!

Chocolate Crinkle Cookies

One of my all-time FAVORITE recipes! Chewy double-chocolate cookies baked to warm, fudgy perfection with crackled tops that provide just the right amount of crunch. Then, roll and dust with powdered sugar for the ultimate wintery dessert. Don't be surprised if your entire first batch is snapped up right out of the oven!

electric mixer or stand mixer
medium-sized bowl
whisk
sheet plastic wrap
small bowls
cookie scoop
baking sheets
sheets parchment paper
small sifter

113 grams salted butter, chilled and cubed
100 grams granulated sugar, plus more for rolling
100 grams dark brown sugar
1 whole egg
1 egg yolk
1 teaspoon vanilla extract
125 grams bread flour, sifted
50 grams Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
200 grams semi-sweet chocolate chips
75 grams powdered sugar, for rolling

In the bowl of a stand mixer, add the butter, granulated sugar, and brown sugar. Mix on low speed until light and fluffy, about 5 minutes, while periodically scraping down the sides of the bowl.
Pour in the vanilla extract and whole egg and mix on low until just incorporated. Add in the additional egg yolk and mix until incorporated. Do NOT overmix.
In a separate bowl, whisk together the bread flour, Dutch-processed cocoa powder, baking powder, and salt until well combined. Add these dry ingredients to the wet ingredients in three stages, rather than adding all at once.
Sprinkle in the chocolate chips and mix until the chips are evenly dispersed throughout the dough. Cover the bowl with plastic wrap and chill for at least 3 hours or overnight. When ready to use, remove the dough from the fridge and allow to come to room temperature, about 20 minutes. Meanwhile, preheat the oven to 350 ℉.
Pour about 50g of granulated sugar in a small bowl and 75g of powdered sugar in another. Use a tablespoon-sized cookie scoop to measure out each dough ball before generously rolling in the granulated sugar, then the powdered sugar, until fully coated.
Place dough balls on a lined cookie sheet, leaving about 2 inches in between. Bake for 10-12 minutes, until centers are fudgy but don't look raw (I had great success at 11 minutes).
Allow cookies to cool on the tray for five minutes before dusting with more powdered sugar. Transfer cookies to a wire cooling rack until cooled completely.

Snack

chocolate cookies, cookie recipe, cookies, holiday recipes

Chocolate Pretzel Bites

December 12, 2024 by Abigail Leave a Comment

Your new favorite treat: chocolate caramel candies melted on crispy waffle pretzels and topped with peanut butter M&Ms. These pretzel bites are everything you want in a sweet and salty snack, and they come together in 60 seconds–seriously!

Chocolate peanut butter pretzel bites on a platter at a party.

Do you need a crowd-pleasing snack, S.T.A.T.? Then this recipe is dedicated to you, the ones whose homes have suddenly been overtaken by raucous middle-schoolers, or who need a midnight snack, in bulk, that hits all of the midnight craving food groups.

I guarantee you have all of these ingredients (or close substitutions, at a minimum) already stockpiled in your pantry. Made from three common pantry staples and with no occasion inconvenient enough to whip these up, what are you waiting for?

If these chocolate peanut butter pretzel bites look familiar, it’s because they are first-cousins with another chocolate and pretzel snack that I turned into Christmas Elf Hats (another 60-second recipe, should the need arise 😉 ).

Chocolate peanut butter pretzel bites on a baking sheet.

What Are Chocolate Peanut Butter Pretzel Bites?

A twist on the widely-popular combination of pretzels, Hershey’s kisses, and M&Ms, these positively addictive snacks amp up the flavor by using Rolos and peanut butter M&Ms for added caramel and peanut butter flavors. Plus, you get the perfect ratio of crispy, chewy, and creamy textures. In short: don’t even try to limit yourself or any family and friends–just enjoy the indulgence.

Why Chocolate Lovers Make This Recipe

Ready in 60 seconds — specifically using the microwave for this recipe enables you to make an entire batch in just one minute. Need I say more?
A multitude of flavors — while not the most sophisticated recipe, I certainly don’t need to be coaxed into an effortless way of enjoying salted caramel, peanut butter, and chocolate all in one bite.
Requires minimal ingredients — I bet these ingredients are already in your regular snack rotation. If not, fear not, for they can all be found in adjacent aisles in your local grocery store.
An instant hit with guests — from personal experience, I encourage you to whip up a few batches as your guests quickly break their promise of having, “just one more”.

Ingredients and Variations

Ingredients for chocolate pretzel bites.

Salted waffle pretzels — using the waffle shape creates a large enough foundation for the Rolo to sit on, without getting too messy after they melt.

Rolos — both milk or dark chocolate varieties work wonderfully in this recipe, and the caramel adds extra complexity to this deceitfully simple snack.

Peanut butter M&Ms — picture biting into a creamy peanut butter center atop a chocolate caramel pretzel. Mhm, I know. But if peanut butter isn’t your jam (uh-huh, I own it, I’ll own that pun), you can swap it with other types of M&Ms or another favorite chocolate candy.

Tips for Success

Don’t microwave the Rolos for any shorter or longer than 25 seconds. Any shorter, and the Rolos won’t melt enough. Too long, and the caramel explodes in a blistering mess. And after not one but two fires from the burnt caramel, I made this a mandatory rule so you avoid the same smoldering fate.
If the caramel does leak out, keep your fingers FAR away from it, since hot caramel will scald your skin and be too sticky to remove quickly.

Storage Instructions

Store leftovers in an airtight container in a cool, dry place for up to 2 weeks.

Chocolate Peanut Butter Pretzel Bites

Your new favorite treat! Chocolate caramel candies melted on crispy waffle pretzels and topped with peanut butter M&Ms. These pretzel bites are everything you want in a sweet and salty snack, and they come together in 60 seconds–seriously!

large microwave-safe plate

50 waffle pretzels
50 milk or dark chocolate Rolos
50 peanut butter M&Ms

Working in batches, place as many pretzels on a microwave-safe plate as you can. Put one Rolo in the center of each pretzel, and microwave for 25 seconds. Put the M&M in the indentation and slowly press down to desired height. Chill for 30 minutes, or until fully set.

Snack

chocolate pretzels, chocolate snacks

Reindeer Chow

December 11, 2024 by Abigail Leave a Comment

The perfect holiday snack for all ages! Crisp rice Chex cereal coated with premium milk chocolate and creamy peanut butter, then doused in powdered sugar and topped with mini pretzels and M&Ms that comes together in just 15 minutes!

A moody shot of reindeer chow in a festive tin.

Introducing someone to the revelation that is Muddy Buddies (a.k.a., “puppy chow”) is a truly special experience. Watch as their perplexed expression converts to sheer joy as their tongue works through each delicious layer: the coolness of the powdered sugar, followed by the sweetness of the chocolate, and finally finished with the nuttiness from the peanut butter.

This recipe is the definition of easy. It will take you all of 15 minutes from start to finish (even in bulk quantities), can be made days ahead of time, and neatly stores in the fridge for about one week. What other dish could possibly fit better into your busy holiday schedule?

Another one of this recipe’s strengths lends to its utilization of real, premium chocolate, instead of melting chocolate chips like in most other recipes. Chocolate chips are made specifically to hold their shape and thus do not contain any cocoa butter.

In contrast, using a premium chocolate bar or baker’s bar that actually contains cocoa butter results in a silkier, more even coating. Using a premium bar also guarantees a superior chocolate flavor than if you were to use chips or melting wafers.

With the cereal prepared, now comes the tantalizing process of selecting the various toppings. For best results, choose those that compliment the salty-sweet combination already provided by the coated Chex mix. This combination is such a smash hit with nearly every person’s palette that these will positively vanish early into your next holiday get-together!

Reindeer chow with a green napkin and red mug of tea in the background.

What is Reindeer Chow?

This recipe is a holiday-themed version of Muddy Buddies, a.k.a. “puppy chow”. Reindeer Chow is rice Chex coated in a blend of chocolate and peanut butter and rolled in powdered sugar. Reindeer Chow supports many sweet and salty toppings combinations — this recipe uses mini pretzels and Holiday Blend M&Ms for the perfect holiday party snack!

Reasons Why Chocolate Lovers Make This Recipe

Great for all ages — whether you serve this at your child’s holiday class party or a festive get-together with friends or family, watch everyone’s eyes light up when you pop the lid!
Nostalgic snack — for me, this recipe brings back fond memories of making sugar cookies and chocolaty snacks with school friends over winter break.
Feed a crowd in minutes — seriously, this recipe is so simple, requires minimal ingredients, and requires NO baking or chill times. Go from prepping to plated or packaged in minutes!

Ingredients

You can easily find all of these ingredients at your local grocery store around the holidays, including:

Rice Chex cereal — I specifically chose the rice variety for its milder flavor that would allow for the chocolate and peanut butter to shine through.

Premium milk or dark chocolate — rather than using melted chocolate chips like most recipes, I use premium chocolate so that the cocoa butter helps coat the Chex pieces.

Creamy peanut butter — don’t use crunchy peanut butter in this recipe since this will greatly impact the overall texture of the final product. Additionally, I don’t recommend using all-natural peanut butter due to the higher oil content.

Powdered sugar — adds a layer of sweetness and a cool sensation on the tongue.

Mini pretzels — pretzels provide the main source of salt in this recipe while exacting a more distinctive crunch! that contrasts the pillowy bite of the coated Chex.

Holiday M&Ms — while not an exact requirement, using only red and green M&Ms provides a festive presentation. I find that including a solid chocolate candy like these helps balance the chocolate-to-peanut-butter ratio.

Bright picture of reindeer chow in a festive tin.

Tips for Success

Drizzle the chocolate mixture over the cereal in stages. If you pour it on all at once, you risk having an uneven coating.
For best results, I recommend using a kitchen scale to weigh the main ingredients of this recipe, excluding toppings. Relying solely on cup measurements can accidentally throw off the ratios and create a final product that is either too dry, too wet, or sparsely coated.
Conversely to the above tip, I prefer to eyeball how many of each topping I want to incorporate, depending on the flavor profile I am trying to achieve. For those wanting a bit more salty contrast, include more pretzels, or experiment with different types of salted nuts for an even crunchier bite.

Storage and Reheating Instructions

Store this recipe in an airtight container and keep chilled in the fridge for up to 1 week. Remove from the fridge and allow to sit at room temperature for about 10 minutes before serving.

Reindeer Chow

kitchen scale
medium-sized mixing bowl
microwave-safe bowl
rubber spatula
gallon-sized resealable bag
baking sheet
sheet parchment paper

174 grams Rice Chex cereal
8 ounces premium chocolate
4 ounces creamy peanut butter
400 grams powdered sugar
mini pretzels
Holiday M&Ms

Add the Chex to a medium-sized mixing bowl.
In a separate, microwave-safe bowl, melt the chocolate in 30-second intervals in the microwave, stirring in between until fully liquid.
Stir in the peanut butter until fully incorporated.
Drizzle the chocolate mixture over the Chex a bit at a time, stirring lightly in between to evenly coat each piece before adding the next coat. Repeat until the chocolate mixture is completely used up and the cereal is thoroughly and evenly coated.
Scoop the coated cereal into a gallon-sized resealable bag and top with powdered sugar. Seal the bag and shake it back and forth to evenly distribute the powdered sugar throughout the bag.
Line a baking sheet with parchment paper and pour the freshly-dusted cereal out onto the tray. Apply more powdered sugar to any bare spots and toss to coat. Add in the desired amount of pretzels and M&Ms, and toss to evenly distribute.
Serve either directly from the tray or scoop into holiday tins for a party or to make great gifts!

Chocolate Irish Coffee

October 19, 2024 by Abigail Leave a Comment

An authentic Irish coffee with a chocolate twist! Melted dark chocolate combines with espresso coffee, brown sugar, and Irish whiskey, and finished with frothed heavy cream. Garnish with and a sprinkle of nutmeg and chocolate shavings around the rim for the ultimate cozy dessert!

Chocolate Irish coffee at the bar next to a bowl of mixed nuts.

The Irish coffee was specifically crafted in Ireland with comfort in mind. Legend goes that a bartender working at one of the country’s major airports was tasked with creating a beverage that would help rejuvenate weary travelers from the whipping rain and wind. And what better way to help bring a jolt of vitality to passengers than by serving them a shot of whiskey and espresso?

By adding a healthy dose of melted dark chocolate, of course!

Now obviously, chocolate wasn’t part of the original recipe, but hey– this is a chocolate blog, after all. Chocolate also shares the same flavor compounds as almost every type of spirit, making it an ideal pairing that elevates many traditional cocktail recipes like this one.

Two chocolate Irish coffees on a wooden table.

What is Irish Coffee?

Irish coffee is a mixture of coffee and Irish whiskey, lightly sweetened with sugar and topped with cream. And while Irish coffee is already considered a classic dessert, this recipe adds an extra layer by first including a healthy dose of melted dark chocolate, and then adorning with a sprinkle of nutmeg. Chocolate, coffee, and nutmeg are all complementary to one another, making this a well-rounded, decadent dessert choice!

Why Chocolate Lovers Make This Recipe

Checks all of the dessert boxes — for those occasions when you can’t decide between chocolate, coffee, or a drink for dessert, now you can have all three in one!
It takes 5 minutes — while foraging in the pantry technically takes less time, are you really going to get the same satisfaction out of, say, a Poptart than a fancier, homemade dessert? Don’t think so!
Readily available ingredients — you might already have all of the ingredients for this recipe on hand. If not, all of them can be found at your local grocery store.
Fun for guests — have you ever noticed that when you’re out to dinner with a group and someone sees an Irish coffee on the menu, that suddenly the entire table orders one as well? That’s because even though they are super simple to make, hardly anyone thinks to make one at home for themselves. Break the mold by being a hero to your friends and family at your next hosting engagement!

Chocolate Irish coffee with a bottle of whisky, a jigger, and piece of dark chocolate.

Ingredients and Variations

This decadent drink comes together with just a handful ingredients from around your kitchen, including:

Dark chocolate — milk chocolate seems to dilute this recipe too much, making it too sweet and diffusing the impact of the deeper notes. Use a premium, unflavored dark chocolate whenever possible.

Dark-roast or espresso coffee — dark-roast allows for the coffee to shine through without becoming too bitter. Again, go for a neutral flavor that will not drastically alter the final product.

Irish whiskey — it wouldn’t be an Irish coffee without it! And don’t use Bailey’s, since the Irish consider that a completely different drink (known as a “Bailey’s Coffee”). To make a true Irish coffee, you must use Irish whiskey.

Demerara sugar brown sugar — provides a more complex sweetness than white granulated sugar. If you don’t have demerara sugar, then light brown sugar is a good substitute.

Double cream or heavy cream — authentic Irish coffee uses double cream, which contains almost 50% milk fat. However, double cream is harder to find in the States, so feel free to substitute using heavy cream (roughly 36% milk fat) to maintain that luxuriously creamy texture.

Garnish: Teeling Whiskey famously uses ground nutmeg in their Irish coffee, while others favor chocolate shavings or even a simple espresso bean in the middle. Mix and match to your palette.

Tips for Success

Don’t worry about combining chocolate and water, as the ratios have been adjusted to prevent the chocolate from seizing. Just keep stirring until the mixture homogenizes.
Use whole nutmeg and grate it fresh for the most intense flavor. Store bought nutmeg loses its potency after about one month.
As mentioned above, froth the heavy cream in a separate mug. Hold a spoon upside down just over the glass so the heavy cream floats on top and doesn’t bleed into the rest of the cocktail.

Close up of chocolate Irish coffee garnished with cocoa shavings.

Storage Instructions

Since this drink can easily be prepared in a couple of minutes, I recommend preparing it on an as-needed basis, rather than making it ahead and storing for later.

Chocolate Irish Coffee

An authentic Irish coffee with a chocolate twist! Melted dark chocolate combines with dark-roasted coffee, demerara sugar, and Irish whiskey, and finished with frothed heavy cream. Garnish with a sprinkle of nutmeg or chocolate shavings for the ultimate cozy dessert!

8-ounce Irish coffee mug
cocktail jigger
handheld milk frother
teaspoon
kitchen scale

1 ounce dark chocolate
4 ounces freshly-brewed dark roast coffee or espresso
1/2 teaspoon demerara sugar, or light brown sugar
1.5 ounces Irish whiskey
1 ounce heavy cream
1 pinch ground nutmeg or chocolate shavings (for garnish)
1 espresso bean (for garnish)

If needed, chop the dark chocolate into chunks. Add the chocolate to a heatproof bowl and microwave for 30-second intervals, stirring in between until fully melted. Scoop into an 8-ounce glass.
Pour freshly-brewed coffee overtop, then add the demerara sugar and Irish whiskey and stir for 30 seconds.
In a measuring cup with a spout, froth the heavy cream using the milk frother until thickened, 15-20 seconds. Hover a teaspoon with the underside facing up over the coffee mixture and pour the cream overtop.
Garnish as desired with either ground nutmeg with an espresso bean, or simply use chocolate shavings and serve immediately.

chocolate beverages, chocolate drinks, coffee recipes

Solid Chocolate Hearts

October 12, 2024 by Abigail Leave a Comment

Make your next anniversary or Valentine’s Day even more meaningful by gifting that special someone with handcrafted chocolate hearts. Temper and pipe your favorite premium chocolate into beautiful heart-shaped molds for the shiniest, silkiest finish your loved ones will request again and again.

Two solid chocolate hearts on red fabric.

This past Valentine’s Day, I promised my husband that I was going to make our own box of chocolates and chocolate-covered strawberries rather than purchasing them from a store or online. And you know what?

I’ll never purchase store-bought chocolates again.

Making your own Valentine’s confections is not only more romantic and personal, but helps cut down on waste by only including the types and flavors that your loved one actually like to eat, without throwing the rest away.

Now I know making chocolates at home might seem really intimidating at first, but trust me, it’s way easier than you think, so long as you abide by the cardinal rules of chocolate work (see “Tips for Success” and Perfectly Tempering Chocolate for the best results).

How to Make Chocolate Hearts

Making solid chocolate confections requires pouring tempered chocolate into a prepared mold, vibrating the mold to eliminate air bubbles and help the chocolate settle into the creases, and then allowing them to sit at room temperature for 15 minutes before being stored for 24 hours between 55 and 65 degrees Fahrenheit until fully crystallized and ready to eat.

A milk chocolate heart outside a box of chocolates.

Why Chocolate Lovers Make This Recipe

Budget-friendly — purchasing high-quality chocolates can be quite expensive for a relatively small amount of chocolate. This recipe allows you to make chocolates in bulk for a fraction of the cost.
Customizable — rather than being at the mercy of whatever flavors someone else has included in their commercial-grade gift boxes, mix and match with your favorite types of chocolate! More advanced confectioners can, of course, experiment with adding different fillings or using colored cocoa butter or transfer sheets for eye-catching creations.
Easy to make — this recipe is perfect for the beginner confectioner, as it allows for you to solely focus on achieving the perfect temper without having to worry about fussy fillings or decorations.
Perfect for many occasions — make these for Valentine’s Day, anniversaries, birthdays, Mother’s Day, or as just-because gifts for family and friends.

Ingredients

Premium chocolate pistoles and a chocolate mold with heart-shaped cavities.

Premium chocolate — this is one of those recipes where using coverture chocolate is strongly suggested, since coverture has a higher cocoa butter content that produces a silkier taste and superior shine.

Tips for Success

Only use real chocolate for this recipe, since using compound chocolate (think chocolate chips) will not melt or contract from the molds the same way. I also recommend using coverture chocolate for its higher cocoa butter content that increases shine, but this isn’t mandatory; the most important part is that the chocolate is properly tempered.
To that end, properly temper the chocolate. Not doing so will create many problems like creating a streaky or speckled finish know as “bloom,” low shine on the chocolate’s surface, or that the chocolates will not properly contracts from the molds.
Only fill the piping bag about half full to avoid the filling spilling out the top while you work. Your hands, arms, shirt, and countertops will thank you. 😉
Chocolate completely crystallizes after twenty-four hours, so leave your chocolates undisturbed in the molds for at least that long before unmolding.
If some chocolates are stuck, lightly tap the top edge of the mold against the counter to help them fall out. If, after a few good whacks, you find that the chocolates are still stuck, pop the mold in the fridge for fifteen minutes before repeating the above steps until all chocolates have been removed.
Pour any unused chocolate on a sheet of cling film and wrap tightly. Store in a cool, dry place until you’re ready to use again.

Storage Instructions

Store the chocolates in an airtight container in a cool, dry place. See Tip #6 in “Tips for Success” for how to properly store leftover tempered chocolate.

Rows of solid dark chocolate hearts with one milk chocolate heart.

Solid Chocolate Hearts

Make your next anniversary or Valentine's Day even more meaningful by gifting that special someone with handcrafted chocolate hearts. Temper and pipe your favorite premium chocolate into beautiful heart-shaped molds for the shiniest, silkiest finish your loved ones will request again and again.

large heatproof bowl
rubber spatula
chocolate scraper
pastry bags
polycarbonate or silicone molds with heart-shaped cavities
cotton pad
Everclear

700 grams premium chocolate, any type (reserve 175g for seed chocolate)

Dab a cotton pad with a few splashes of Everclear, then wipe out each cavity in the chocolate mold. Lay out two sheets of parchment paper onto your work surface.
Temper the chocolate. Reference the detailed tempering guide in the "Tips for Success" section, if needed.
Pour the tempered chocolate into a piping bag, snip the end, and pipe into each cavity until slightly overflowing. Repeat until all the cavities are filled.
Holding the chocolate scraper at a 45-degree angle and with one smooth motion, scrape the excess chocolate off of the surface of the mold onto the parchment paper until no chocolate remains between the cavities. Scrape down the sides of the mold to reduce mess.
Vibrate the mold back and forth on the counter to remove air bubbles and help the chocolate set into the fine lines of the design.
Store the mold on a level surface with the filled cavities facing up. Ensure the room temperature remains at 65℉ and let the chocolate set undisturbed for 24 hours.
Place a sheet of parchment paper on your work surface. Gently twist each end of the mold to contract the chocolate, then hold the mold upside down over the parchment and let the chocolates fall out. If any chocolates remain, see "Tips for Success" section.

anniversary, chocolate bon bons, chocolate confections, chocolate gifts, chocolate hearts, Valentine’s day

Double Chocolate Cupcakes

October 12, 2024 by Abigail Leave a Comment

Cake haters, rejoice! These cupcakes are fluffy and moist in the middle with defined tops that offer a tastily toothsome contrast. Pair with my homemade chocolate buttercream frosting for even more cocoa flavor!

Historically, I have never been a cake person. Most cakes, in my experience, are too dry, too crumbly, and/or loaded with overly-sweetened frosting and decorations. So when it finally came time for me to have to make a cake, I set out to craft a recipe that still has a distinct cakey crumb, but not crumb-ly.

I also set out to create a frosting whose sugar was dialed WAY back, and instead prioritized natural vanilla and cocoa flavors; creating a rich, ganache-inspired chocolate buttercream frosting that takes these cupcakes to another chocolaty level!

A glass of milk is an optional (but delicious!) way to enjoy these cupcakes, but by no means mandatory due to the cupcakes’ rich, moist centers.

Enjoy these cupcakes all by yourself, or whip them up for a school function, local bake sale, or for your next birthday party!

Reasons Chocolate Lovers Make This Recipe

The cupcake for cake haters — if cake has never been your thing, then this recipe is dedicated to you, because I get it. It’s cake haters like us who, when we do find that perfectly moist, dare I say fudgy, cake recipe, we hang on to it for dear life. Hopefully this recipe is that for you– let me know in the comments how it turned out! <3
Great for all ages — it’s not secret kids LOVE cupcakes, so these will be an instant hit the next time the grandkids or your nieces and nephews pop by for a visit. Plus, this recipe is easy enough so that kids can help with baking and decorating–and eating, too, of course!
Quick to prepare — if you are in a cake emergency, luckily, these cupcakes come together in about 20 minutes, and you can quickly make your own frosting as they bake– just be sure the cupcakes have cooled enough before adding any frosting.

Ingredients and Variations

These cupcakes require just a few baking staples to come together. A few important notes on some of the ingredients:

Ingredients for double chocolate cupcakes.

Melted butter — fat provides extra flavor in baked goods, and using melted butter contributes to the cupcakes’ moist interior. It is often noticeable, to the pastry’s detriment, when butter is omitted, so I wouldn’t recommend skipping this ingredient.

Whole eggs — eggs provide moisture and structure to baked goods, so using whole eggs will help give rise to the cupcakes while also making them fudgier due to the yolks.

Buttermilk — using real buttermilk adds more fat to the cupcake batter, further creating a fudgier texture. If you don’t have buttermilk on hand, stir together 1 cup of milk with 1 tablespoon of vinegar or lemon juice and allow to sit for 5-10 minutes, or until the milk has visibly curdled and is then ready to use.

Neutral-flavored oil — using a liquid fat like avocado or vegetable oil will add more moisture to the cake, even at room temperature, making it a must for this recipe.

Cake flour — since cakes should always be light and tender, cake flour is imperative to use for its lower gluten content and inability to absorb as much moisture as all-purpose or bread flours. However, if you are in a pinch, you can substitute with all-purpose flour and take extra care not to overmix the batter. You could also add a few tablespoons or milk or hot water if the batter looks too dry.

Dutch-processed cocoa powder — I use Dutch-processed cocoa powder whenever possible for its intense cocoa flavor. If you don’t have any on hand, you can substitute with unsweetened cocoa powder.

Tips for Success

Do not overmix the cupcake batter, otherwise the gluten in the flour will start to develop and create a gummy, dense cupcake.
Be sure to turn the muffins out after 5 minutes of cooling in the tin, otherwise you risk them getting the dreaded “soggy bottom” from trapped steam.
You’ll quickly find that decorating a too-warm cupcake with frosting will result in a runny, liquid mess all over your counter. Wait until they have cooled for a few minutes before letting your creativity run wild with decorating (which we know is everyone’s favorite part ;)).

A macro shot of a double chocolate chip muffin on a cake plate.

Storage Instructions

For best results, wrap each cupcake individually in a sheet of cling film, then store in either a resealable bag or in an airtight container for 3-4 days.

Double Chocolate Cupcakes

mixing bowls
rubber spatulas
whisk
large cupcake tin
tablespoon or ice cream scoop
cupcake wrappers

113 grams melted butter, hot
90 grams white granulated sugar
90 grams dark brown sugar
2 teaspoons vanilla extract
2 whole eggs
240 ml buttermilk
90 ml neutral-flavored oil
225 grams cake flour
55 grams Dutch-processed cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
200 grams semi-sweet chocolate chips

In a mixing bowl, combine the hot melted butter and sugar and stir to dissolve the sugar. Add the vanilla extract, egg, buttermilk, and oil and stir to combine.
In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Form a well in the center and pour in the wet ingredients, then gently fold together until no raw flour remains visible. Gently fold in the chocolate chips.
Preheat oven to 350℉. Lightly grease both the cupcake tin and cupcake wrappers with nonstick spray. Use a spoon or scoop to fill each wrapper three-quarters full with batter. Sprinkle the cupcakes with a dusting of demerara sugar (optional) and bake for 15-17 minutes, until a toothpick inserted in the center comes out with a few wet crumbs attached.
Allow the cupcake tin to cool for 5 minutes before turning out onto a wire rack, then turn the cupcakes out of the tin. Decorate as desired.

Fluffy Buttermilk Chocolate Chip Pancakes

October 12, 2024 by Abigail Leave a Comment

Finally, a pancake recipe that works with your busy mornings! Create an irresistibly tall stack of the most tender and fluffy buttermilk pancakes loaded with chocolate chips in just 20 minutes. Add a sprinkle of powdered sugar, a drizzle of maple syrup, and a dollop of fresh fruit for an even more luxurious start to your day.

A stack of chocolate chip pancakes with a fresh drizzle of maple syrup, served with coffee and slices strawberries.

Despite the best of intentions, making fluffy, homemade buttermilk pancakes completely from scratch often seems too time-consuming for weekday mornings. At best, you feel like you can at least deep into a boxed mix for some time-saving assistance, but what if I told you that you can still make the freshest homemade pancakes in just 15-20 minutes?

These pancakes are so fluffy and tender and modeled after all of the best parts of those found at your local diner: a tall stack of thick pancakes, all uniform in color, and dripping with maple syrup and dusted with powdered sugar.

And of course, I have incorporated copious amounts of chocolate chips, because there’s nothing worse than expecting chocolate chip pancakes only to be presented with 1-3 measly chips resting dead-center on the top pancake. That’s not love where I come from.

So let’s get spontaneous this morning! Throw on a fresh pot of coffee and let everyone else in the house wake up to the wafting aromas of fresh pancakes and chocolate — I couldn’t think of a better way to wake up. 😉

Tall, fluffy chocolate chip pancakes with maple syrup.

Reasons Why Chocolate Lovers Make This Recipe

Better than boxed — while it is arguably more convenient to use popular boxed pancake mixes, nothing compares to the fresh taste of homemade pancakes. Plus, you avoid consuming additives and other nasty chemicals.
Ready in 20 minutes — whether you’re navigating hectic school runs or lazy Sunday mornings, these pancakes go from bowl to table in no time, making them effortless to work into whatever your schedule has in store.
Doesn’t skimp on chocolate — because, from one chocolate lover to another, I know exactly how many chocolate chips you’re looking for in your pancakes. And no, it isn’t three…true story.
Super fluffy — these pancakes meet the definition of “pillowy soft” with just the right amount of chew.

Cross section of a stack of chocolate chip pancakes.

Ingredients and Variations

These pancakes can fit into even the busiest of mornings and use just a simple ingredients. Some key notes below:

Ingredients for fluffy buttermilk chocolate chip pancakes.

Cornstarch — a secret ingredient in most commercial pancake mixes, cornstarch aids in creating fluffy, tender pancakes. Do not omit!

Baking powder and baking soda — the combination of both baking soda and baking powder provides lift to the pancakes without negatively altering their flavor by using too much of one leavener over the other.

Melted butter — butter is a key ingredient whose fat contributes to the pancakes’ overall flavor and texture, creating impossibly tall, fluffy, and tender results.

Granulated sugar — while obviously containing some level of added sugar, this recipe also leans on other natural sweeteners like vanilla extract and buttermilk to balance the flavors.

Buttermilk — using buttermilk in pancakes absolutely transforms their flavor to a new level of richness and sophistication. If you don’t have buttermilk on hand, stir together 1 cup of milk with 1 tablespoon of vinegar or lemon juice and allow to sit for 5-10 minutes, or until the milk has visibly curdled and is then ready to use.

Tips for Success

Do NOT overmix pancakes! This is probably the single most common mistake people make with homemade pancakes. Too much mixing will deflate the batter and begin to develop the gluten in the flour, both of which will result in stumpy, dense pancakes.
To achieve a more uniform color, do NOT apply any sort of fat, including nonstick cooking spray, to your work surface before frying. Instead, ladle the batter directly onto your griddle or in your pan. Using butter, oil, or nonstick spray creates a marbled, bubbled appearance instead of an even golden brown.
To that end, if you have one, I recommend using a griddle for the best results due to its even heating surface. Frying pans on a single burner tend to have hot and cold spots, which can cause uneven cooking and discolored pancakes.
You can either add the chocolate chips to the batter while in the bowl, to individual pancakes while they are in the pan, or both; it’s completely up to your personal preference.
Refrain from turning the pancakes too early. Wait until the edges begin to firm, the batter starts to rise, and small bubbles begin to appear on the surface before flipping.
Much like when baking cookies, it is common practice to make a smaller “test pancake” to help fine-tune the recipe before proceeding to make an entire batch. Perhaps the heat needs to be adjusted, or you’ve discovered that your baking soda is expired. Whatever the reason, a test pancake helps cut down on waste and makes better use of your time you’d otherwise spend on making a whole new batch!

Bites of chocolate chip pancakes on a fork.

Storage and Reheating Instructions

Store leftover pancakes in a resealable bag or airtight container in the fridge for up to 3 days.

To freeze these pancakes, first allow them to cool completely before individually wrapping them in cling film, then stack into a resealable freezer bag. Store for 2-3 months.

When ready to reheat from the fridge, simply microwave on a plate in a single layer for 45-60 seconds, or until heated through. If reheating from the freezer, repeat the same process but heat for 60-90 seconds on both sides, flipping the pancakes halfway in between, or until fully heated through.

Fluffy Buttermilk Chocolate Chip Pancakes

mixing bowl
microwave-safe bowl
whisk
rubber spatula
digital scale
griddle or nonstick frying pan

250 grams all-purpose flour
63 grams cornstarch
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
57 grams butter, melted
1 whole egg, room temperature
4 tablespoons granular sugar
1 teaspoon vanilla extract
512 milliliters buttermilk
100 grams semi-sweet chocolate chips
butter and maple syrup, for serving

In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt. Make a well in the center and set aside.
In a microwave-safe bowl, melt the butter, then add the egg, vanilla extract, and buttermilk and whisk to combine. Pour the wet ingredients into the well in the switch to a rubber spatula to gently fold the ingredients together until no flour remains visible. Do NOT overmix! The batter will be lumpy, but this is okay.
Heat the griddle or nonstick pan to medium-low heat and allow it to get all the way hot. Do not grease the pan. Ladle 1/4-cup of batter in the center of the pan and allow for it to sit undisturbed until the edges firm up and small bubbles appear on the surface. Add 5-6 more chocolate chips, if desired.
Flip the pancakes and continue cooking until golden brown, 1-2 minutes more. Remove from heat and serve immediately with a drizzle of maple syrup and pat of butter.

Breakfast

Chocolate Martini

October 12, 2024 by Abigail Leave a Comment

When you’re looking to shake up your nightly cocktail game, this recipe answers the bell! Creamy chocolate liqueur, vanilla vodka, and Frangelico mix with honey and vanilla syrups to create this indulgent adult dessert. Garnish with chocolate syrup and chocolate shavings for a chocolate celebration all throughout.

If you think that chocolate martinis are little more than boozy chocolate milk, then I am officially excited for you. Rather than seeing this drink as “not a real cocktail,” as some might say due to its covert emphasis on alcohol, I urge adults to reclaim this cocktail for their own!

This recipe gets more imaginative than traditional chocolate martini recipes, leaning in to every scrumptious flavor note, like honey and vanilla, while keeping chocolate at the forefront. Additionally, heavy cream creates a richer mouthfeel that rounds out this decadent dessert cocktail.

What is a Chocolate Martini?

Chocolate martinis are a fun and popular dessert, combining sophistication with a touch of whimsy. Many recipes list chocolate martinis as comprising of equal parts vodka, chocolate liqueur, and Bailey’s Irish cream.

Sprinkling chocolate shavings from around the rim of a chocolate martini.

Why Chocolate Lovers Make This Recipe

Ready in minutes — pop the glass in the freezer before sitting down to dinner and have it ready to go by dessert! After that, it only takes a few moments to shake and pour this decadent dessert cocktail. What more reason do you need?
Simple yet sophisticated — I love that this cocktail can be dressed up or down, depending on the occasion and how much time you have. Use this flexibility to your advantage for delicious results, no matter what.
A chocolate nightcap — for those days when you made the honest mistake of making it all the way through the day without having any chocolate yet. I know, CRAZY, and we’re going to fix that right now.

Ingredients

This recipe effortlessly incorporates many delicious dessert flavors, including:

Vanilla vodka — while you can use unflavored vodka in this recipe, vanilla vodka helps the chocolate flavors pop.

Bailey’s Belgian Chocolate liqueur — a relatively new liqueur to the market, this brand uses real Belgian milk chocolate that yields a creamy, irresistibly chocolaty result. If you don’t have it on hand, you can substitute with another chocolate liqueur.

Honey and vanilla syrups — add natural sweetness to the cocktail and helps take the bite out of the vodka.

Heavy cream — add a few splashes of heavy cream to

Frangelico — while not required, I find that a splash of hazelnut liqueur takes a regular chocolate martini to the next level.

Chocolate shavings and chocolate syrup (optional) — these garnishes add a stunning visual to the cocktail while also organically imparting even more chocolate flavor.

Tips for Success

To prevent the chocolate syrup from bleeding down the glass, place the glass in the freezer for five minutes, remove and add the syrup, and then freeze for another five minutes. Proceed to make the cocktail as usual.
When adding the chocolate syrup garnish, work efficiently and with confidence. Hold the glass by the stem on a tilt and spin it between your fingers. In your other hand, firmly squeeze the bottle of sauce so that it creates a crisp line. Start from the center of the glass and work outwards.
As with any cocktail, vigorously shake the cocktail shaker so that all ingredients are evenly cooled and mixed.

Storage instructions

As with most alcoholic beverages, this drink is best when prepared as-needed and served immediately. However, you can garnish and chill the glasses ahead of time and store in the freezer until ready to use.

Chocolate Martini

When you're looking to shake up your nightly cocktail game, this recipe answers the bell! Creamy chocolate liqueur, vanilla vodka, and Frangelico mix with honey and vanilla syrups to create this indulgent adult dessert. Garnish with chocolate syrup and chocolate shavings for a chocolate celebration all throughout.

8-ounce coupe glass
cocktail jigger
shaker
saucepan
rubber spatula

For the Cocktail

1.5 ounces vanilla vodka
1.5 ounces Bailey's Belgian Chocolate Liqueur
2 splashes Frangelico
2 splashes heavy cream
1 squirt honey syrup
1 squirt vanilla syrup
4-6 ice cubes

For the Garnish

chocolate syrup
simple syrup
2 teaspoons chocolate shavings
chocolate pirouette

Drinks

chocolate cocktails

Fudgy Chocolate Brownies

October 12, 2024 by Abigail Leave a Comment

Here’s a recipe you can make tonight! These outrageously fudgy chocolate brownies use real melted dark chocolate and chocolate chips to create brownies with shiny, flaky tops with rich, silky, centers.

Brownies are my dessert of choice for those sudden, intense, often late-night chocolate cravings. They require minimal dishes (because who really wants to clean up after 9pm?), require almost no brain power (again, perfect for when you are drained and questioning every life decision from the past 5 years), and just need to curl up on the couch with a few mouthfuls of gooey chocolate.

These brownies were specifically crafted so that they would turn out as gooey as possible with the use of butter, oil, and egg yolks for a texture reminiscent of creamy ganache. Don’t believe me? See for yourself.

See what people are saying

“This is my dream brownie. A masterpiece. Perfection.” – Top comment from real recipe testers.

Fudgy Versus Chewy Versus Cakey Brownies

Typically, brownie lovers fall into three categories: either you live for the supreme rich, gooey centers of fudgy brownies, or you love a shorter crumb that perfectly dunks into a cold glass of milk, or you fall somewhere in between! The good news: there is no right, wrong, or “best” way to enjoy brownies.

And hey, if fudgy brownies aren’t you thing, I’m currently testing a classically cakey brownie recipe– stay tuned. 😉

But no matter which siren song calls to you, every brownie should have those eye-catching, signature flaky tops that crackle with every bite.

Why Chocolate Lovers Make This Recipe

Ready in no time — as mentioned above, this recipe is great to make whenever your chocolate cravings are suddenly through. the. roof. Heck, it’s 8:30pm at the time of this writing, and I’m just about to pop into the kitchen to make a batch for tonight’s movie night!
Pure chocolate flavor — No peanut butter, no caramel, no marshmallow…this recipe is for those who just need that pure, uncut cocoa fix via premium dark chocolate, Dutch-processed cocoa powder, and chocolate chips.
Great for all occasions — make a batch just for yourself, or pop them in the oven just before heading out to a birthday party or school function. The applications are limitless!
Crave-worthy hot or cooled— while I often struggle to wait long enough for them to cool before diving in fork-first, these brownies are every bit as good at room temperature due to their gooey, fudgy centers.

Ingredients

This recipe utilizes several key ingredients and techniques to achieve the fudgiest, chocolaty texture possible. Some key ingredients include:

Premium chocolate — Melt down your favorite chocolate bar, like Ghirardelli or Lindt, to help create a fudgy center with out-of-this-world chocolate flavor.

Confectioner’s Sugar — the aim in every batch of brownies is to achieve those signature flaky tops, and you can achieve these results every time simply by heating a liquid fat like butter or oil and letting the sugar dissolve. Confectioner’s sugar is super fine and therefore dissolves brilliantly in melted butter.

Whole eggs — the egg whites provide structure to the brownies while the fat from the yolks lend to the rich, fudgy texture.

Neutral-flavored oil — a staple in boxed brownie recipes, using a fat that remains in a liquid state even when cooled is the key to those moist, rich centers.

Semi-sweet chocolate chips — the third component in this “triple chocolate recipe,” incorporating chocolate chips provides textural variety, as they don’t fully melt during the baking process. This helps prevent palette fatigue, allowing you to eat however many your soul demands tonight. 😉

Tips for Success

Allow for the brownies to fully cool before cutting into them so you can best judge their final consistency.
If you find that your brownies are still under-baked after the allotted cooling time, for food safety reasons, do NOT put the entire batch into the oven to bake again. Instead, you can microwave individual portions to your desired level of doneness, so long as you eat the brownie right away. Oh, darn…
Do not overmix the batter, otherwise the brownies will turn out tough instead of gooey and chewy. During mixing, gently fold all of the ingredients together until just combined.

A gooey, fudgy chocolate brownie on a plate.

Storage and reheating instructions

Store leftover brownies in an airtight container in a cool, dry place for 5-7 days.

While these brownies are delicious as-is, I highly recommend treating yourself by gently warming leftovers in the microwave for ~15 seconds to reproduce that fresh-from-the-oven warmth and decadence.

Fudgy Chocolate Brownies

Here's a recipe you can make tonight! These outrageously fudgy chocolate brownies use real melted dark chocolate and chocolate chips to create brownies with shiny, flaky tops with rich, silky, centers.

8×8" metal brownie pan
sheet parchment paper
microwave-safe bowls
fork
medium mixing bowl
whisk
rubber spatula
chef's knife
sheet of paper towels

5 ounces premium dark chocolate
150 grams butter
250 grams confectioners sugar
2 whole eggs, chilled
60 grams vegetable or avocado oil
1 tablespoon vanilla extract
80 grams all-purpose flour
1/4 teaspoon salt
200 grams semi-sweet chocolate chips

Preheat oven to 350 F. Lightly grease an 8×8" metal baking pan with a few drops of oil. Line with a sheet of parchment paper.
Chop the chocolate and add to a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted. Set aside.
Melt the butter in a microwave-safe bowl, then pour into a mixing bowl. Sprinkle in the powdered sugar a bit at a time, whisking in between until dissolved. Repeat until half of the sugar has been added; set the remainder aside.
Add both eggs, vanilla extract, melted chocolate, and avocado oil and whisk to combine. Pour in remaining sugar and whisk; the batter will have some small lumps, but this is okay.
Switch to a rubber spatula and fold in the flour and salt until just combined. Next, fold in the chocolate chips. Do NOT overmix.
Pour the batter into the prepared baking pan, thoroughly scraping down the inside of the bowl to get as much batter out as possible. Smooth out the mixture with the rubber spatula to make an even layer. Bake for 40 minutes, depending on your oven temperature and desired level of doneness.
Allow to fully cool in the pan, 60-90 minutes, then grab either end of the parchment paper and lift to remove the brownies. Cut into 9 squares. Serve either on their own or with a scoop of your favorite ice cream!

Dessert

brownie recipe, brownies, chocolate brownies, fudgy brownies

Chewy Chocolate Chip Cookies

October 12, 2024 by Abigail Leave a Comment

America’s favorite cookie! Fluffy, tender chocolate chip cookies containing chewy centers that give way to crispy edges and absolutely loaded with chocolate chips and dark chocolate. Pair with an ice cold glass of chocolate milk for the ultimate nostalgic treat.

Gooey, chocolaty center of a freshly-baked chocolate chip cookie.

Americans eat about 7 BILLION chocolate chip cookies a year, making it the top-selling cookie in the country. So with this being a chocolate blog, I had to throw my hat in the ring with this deliciously chewy chocolate chip cookie recipe!

There are thousands of different chocolate chip cookie recipes out there, each claiming to the “best ever,” but I’m not out to prove anything. I just made cookies the way I like them: chewy centers, crispier edges, and a whole lotta chocolate. I hope you like them, too. 🙂

And for a twist on a classic, try my Double Chocolate Chip Cookies for even more intense chocolate flavor, or Edible Cookie Dough for another nostalgic snack!

A chocolate chip cookie propped against a cold glass of milk.

Reasons Why Chocolate Lovers Make This Recipe

A classic recipe — almost everyone has nostalgic memories of sinking their teeth into a chewy, chocolaty cookie as a child, and I wanted to harness that essence in this recipe.
Gooey and chewy — I adore chewy cookies for their pleasing texture and lack of mess (as opposed to the crumbs you get from crispier cookies). And the addition of chocolate morsels creates pockets of melted chocolate.
Ready in no time — spontaneously baking cookies whenever the craving strikes is part of the magic and fun. Thankfully, this recipe needs little time to come together, leaving you with a bounty of chocolate chip cookies that…might not see the end of the day, if we’re all honest. 🙂

Ingredients and Variations

Chocolate chip cookies are notoriously easy to make, and require just a few ingredients. Some notes on a few key ingredients below:

Ingredients to make chocolate chip cookies.

Melted butter — I know, pretty unconventional, right? While cookies get natural lift when creaming together butter and sugar, I opt for melted butter since it produces a delightfully chewy cookie.

Dark brown sugar — in my opinion, chocolate chip cookies that only use white sugar are really just sugar cookies with chocolate chips. Brown sugar, and especially dark brown sugar, imparts a rich, caramelized sweetness that is simply a must in this recipe.

Egg and egg yolk — egg whites provide structure and lift, while the yolks impart extra fat for chewy cookies.

Chocolate morsels — when your chocolate tolerance is as high as mine, you’ll find that only using chocolate chips won’t cut it anymore. Include chopped chocolate pieces or commercially-produced morsels for even more chocolaty goodness.

Tips for Success

It’s always a good idea to bake a single test cookie to determine exact baking times with your specific oven and how much the cookies will spread. This information will allow you to calibrate the cookies’ position and level of doneness so you can bake a whole batch with confidence!
To maintain consistent baking across cookies, ensure they weigh around ~60g each.
If you want perfectly round cookies, after the cookies have cooled on the baking tray for 1-2 minutes, use a large, slide a large, round cookie cutter around the cookies and move it in tiny circle to gently reshape the cookie while it’s still soft. I’ve personally used these stainless steel cookie cutters for years with great success, since they come in various sizes and mold to any cookie.
It’s a popular fact that, while not necessary, the best cookies debut after chilling in the fridge for 24 hours due to the marrying of flavors and the flour having a chance to hydrate overnight. I’ve even heard of people who refuse to eat cookies any other way. But if you don’t have that kind of time (or patience), you can achieve some of those same benefits after an hour in the fridge.
If your cookies come out looking too “naked”–lacking in chocolate chips–you can always press more chips or morsels directly into the cookies once they have cooled for 2-3 minutes.
Overmixing the batter will produce dense cookies. To prevent this, mix the wet ingredients per the instructions below, and only mix in the dry ingredients until just incorporated. Fold in the chocolate chips by hand, as well.

Storage and Reheating Instructions

Store these cookies in either an airtight container or a resealable bag and keep in a cool, dry place for up to one week.

To return cookies to their first-day glory, simply wrap in a damp paper towel and microwave for 15-30 seconds. Allow to cool for a minute or two, then remember…no survivors. 😉

Video

Chewy Chocolate Chip Cookies

America's favorite cookie! Fluffy, tender chocolate chip cookies containing chewy centers that give way to crispy edges and absolutely loaded with chocolate chips and dark chocolate. Pair with an ice cold glass of chocolate milk for the ultimate nostalgic treat.

digital scale
baking sheets
sheets parchment paper
electric stand mixer with whisk and paddle attachments
mixing bowl
rubber spatula
whisk
cookie scoop or tablespoon
chef's knife
cutting board

227 grams butter, melted
200 grams white granulated sugar
200 grams dark brown sugar
1 whole egg, chilled
1 egg yolk, chilled
2 teaspoons vanilla extract
360 grams all-purpose flour
1/2 teaspoon salt, plus more for garnish
1 teaspoon baking powder
200 grams semisweet chocolate chips
250 grams chopped dark chocolate morsels

Pour the melted butter into the bowl of an electric stand mixer fitted with the whisk attachment and sprinkle in both white and brown sugars. Whisk on medium-low for 2-3 minutes before adding the egg, egg yolk, and vanilla extract. Switch to the paddle attachment.
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly pour the dry ingredients into the bowl of the stand mixer in three stages, pausing in between until fully incorporated before adding more.
Use a rubber spatula to manually fold in the chocolate chips and dark chocolate morsels. Cover the batter bowl with cling film and chill in the refrigerator for at least thirty minutes up to overnight.
Preheat the oven to 350℉. Using either a tablespoon or cookie scoop, portion out the dough weighing 60 grams each. Line them on a prepared baking sheet, leaving 2 inches in between.
Bake for 10-12 minutes (depending on your oven). If desired, sprinkle fresh salt overtop for garnish and texture. Allow the cookies cool on the tray for 5 minutes before transferring on a wire rack to finish cooling completely.

Snack

Chocolate Bark

October 12, 2024 by Abigail Leave a Comment

The perfect recipe for the beginner confectioner! Tempered milk and dark chocolate pieces topped with nuts, dried fruit, pretzels, and Oreos– but feel free to add your favorite ingredients instead.

Shards of different flavors of chocolate bark.

For fear of sounding like a huge nerd, if chocolate bark can be summed up in one word, it would be exciting. And while I agree that, yes, I do need to get out more, it’s the elegant simplicity that I find so alluring.

This no-fuss recipe is accessible to those of all ages and skill levels, and is fun to make on your own (but an absolute blast to make with family and friends)! Further, if you are seeking opportunities to perfect your chocolate tempering, then this is a a great and tasty way to do so without any added complexities like fillings or extra equipment.

Why Chocolate Lovers Make This Recipe

Easy yet elevated — this type of confection takes mere minutes to make and requires just 2-4 ingredients (depending on your toppings), yet is often sold as a luxury product in major retailers with a huge markup.
Make in bulk — this recipe makes an entire sheet pan of bark that you can then break up into as many pieces are desired. Divide each batch into several flavors, or make one tray your ride-or-die favorite (and then, of course, eat the whole thing in one go).
Customizable — as demonstrated in this recipe, there are endless topping combinations that create truly unique pieces that are all your own. Some other chocolate bark ideas include s’mores, white chocolate raspberry, peppermint bark, and much more!
Adaptable — if doomsday has arrived where you discover that you don’t have any chocolate bars on hand, this recipe works just as well with melting chocolate chips to create the bark. If you do use chocolate chips, just store the bark in the fridge to prevent it from melting.

Ingredients and Variations

As mentioned above, chocolate bark needs just two ingredients: chocolate and at least one topping. However, I encourage you to experiment with different combinations! At minimum, you will need:

Premium chocolate — for the best quality, I recommend using premium chocolate (I use Trader Joe’s Pound Plus chocolate bars for non-coverture recipes), but any chocolate bar will do, so long as it contains cocoa butter that can be tempered to create a shelf-stable final product. Alternatively, you can melt down chocolate chips or even Hershey’s, so long as you store the bark in the fridge.

Toppings — an exercise in creativity! Choose nuts, dried fruit, shredded coconut, cookies, marshmallows, pretzels, peppermints, toffee bits…there isn’t a wrong answer when it comes to topping chocolate bark!

Tips for Success

Reference Tempering Chocolate for in-depth guidance on tempering, if needed.
When tempering the chocolate, ensure you quickly add the toppings once you pour the chocolate onto the prepared baking tray since tempered chocolate sets quickly. Alternatively, using melted chocolate (either bars or chips) allows you more time to add toppings, but then necessitates storing in the fridge. You can even mix in the toppings with the chocolate, if desired.
Pour the chocolate in a thin, even layer on the baking tray for a more uniform appearance and set time. An offset spatula works great, but you can also use a butter knife or a rubber spatula.
If you do choose to temper the chocolate, test your temper by dipping the tip of a knife or an offset spatula into the chocolate and allow it to sit undisturbed for a few minutes. If the temper is correct, the chocolate should set quickly and have shiny, unblemished appearance, and you can proceed to the next step. However, if your chocolate appears streaky, doesn’t set quickly (or at all), or develops a speckled appearance, you will need to re-temper.
Do not choose toppings that would introduce any form of moisture to the chocolate. For instance, choose dried fruits instead of fresh.

Storage Instructions

If you tempered the chocolate, you can store the bark in an airtight container in a cool, dry place like your pantry.

If you used melted chocolate or chocolate chips, then you must store the bark in the fridge either directly on the baking sheet, or (preferably) in an airtight container to avoid absorbing other food smells.

Chocolate Bark

The perfect recipe for the beginner confectioner! Tempered milk and dark chocolate pieces topped with nuts, dried fruit, pretzels, and Oreos– but feel free to add your favorite ingredients instead.

baking sheet
sheet parchment paper
large microwave-safe bowl
rubber spatula
food thermometer

226 grams premium chocolate or chocolate chips (plus 57 grams seed chocolate for tempering (optional))
toppings, as desired

Method #1: Tempering the Chocolate

Finely chop the chocolate and melt in the microwave in 30-second intervals, stirring in between, until fully melted and a food thermometer registers 113℉. Add the reserved seed chocolate and fold in until fully melted. Continue folding the chocolate to help it cool until it registers 80℉, then gently warm to 84-86℉ for white and milk chocolate and 87-89℉ for dark chocolate. (See "Tips for Success" for further tempering guidance).
Pour the chocolate onto a prepared baking sheet and spread in a thin layer with a butter knife or offset spatula. Sprinkle desired toppings all over the chocolate. Allow to set at room temperature undisturbed for 15 minutes, until fully set.

Method #2: Melting Chocolate

Finely chop the chocolate or add chocolate chips directly into a microwave-safe bowl, and melt in the microwave in 30-second intervals, stirring in between, until fully melted.
Pour the chocolate onto a prepared baking sheet and spread in a thin layer with a butter knife or offset spatula. Sprinkle desired toppings all over the chocolate and chill in the fridge until fully set. Use your hands to break into pieces.

Chocolate Covered Oreos

October 12, 2024 by Abigail Leave a Comment

Possibly one of the most addictive and satisfying snacks ever. Mega-Stuf Oreo cookies enrobed in high-quality chocolate and decorated with toppings like sprinkles and chocolate drizzle!

Chocolate-covered Oreos are one of confectionary’s most adaptable sweets. Walk into any chocolate shop and you will immediately find entire displays dedicated to them covered in luxurious chocolate drizzle and beautifully arranged in giftboxes.

Conversely, you can also find 30+ school children swarming the classmate who popped open a piece of Tupperware to reveal their bounty of these cookies. They really are adored by all!

So when you’re in need of a crowd-pleasing treat fit for all ages, these cookies are a sure bet. They absolute explode with chocolate flavor while seamlessly integrating with the rest of your hectic weekday plans. Plus, these cookies are low-maintenance enough to either be made ahead of time, or you can make preparing these cookies all part of the fun with friends and family!

Dunking a chocolate-covered Oreo in milk.

How to Prepare

There are several ways to prepare these scrumptious confections. For my purposes, I hand-dip the cookies into a bowl of tempered chocolate and then leave them to set on a piece of parchment paper to set. If choosing to decorate, be sure to do so before the chocolate completely sets so the toppings adhere properly.

Another popular method uses cupcake molds to enrobe the Oreo cookies. Simply fill a cupcake mold cavity halfway with chocolate, place the Oreo on top, then fill the rest of the cavity with more chocolate. Then, decorate as desired!

A trail of chocolate-covered Oreos leading to a plate.

Reasons to Make This Recipe Today

Great for all ages — whether you’re making these for a school party, a get-together with friends, or for the holidays, these treats are built to please!
Quick to make — with just a few simple ingredients and minimal equipment, you can have one of the most addictive chocolate snacks in this world.
Budget-friendly — make an entire package of chocolate Oreos for under $10!
Fun to make — if you’re in the mood to mess around in the kitchen but don’t want a big baking production, then these are the perfect in-between. Plus, you can enlist the help of your kids or friends for a an afternoon or evening full of laughs and picture-worthy moments.

Ingredients

Melted or Coverture Chocolate, any type — most recipes call for melted chocolate, so feel free to use that if you wish. I always prefer the “snap” and firmer texture of tempered chocolate, with an added bonus of not having the cookie melt in your hand. And for some added color, you can either incorporate colored melting wafers (if already using melting wafers) or colored coco butter (if using real chocolate).

Oreo cookies — use whichever kind and flavor you prefer! For my house, no Oreo under “Mega Stuf” level is allowed inside these walls. It’s the only way Oreos should be!

Toppings — top with sprinkles, M&Ms, chocolate drizzle, or any other decorations you would like to add.

Packaging chocolate-covered Oreos as gifts.

Tips for Success

Melt the chocolate in either the microwave or on the stovetop via a double boiler. If using the microwave, heat the chocolate at 50% power in 30-second intervals, stirring in between, until the chocolate is fully melted. If using a double boiler, ensure the bowl of chocolate doesn’t touch the bottom of the second pan, and that NO water splashes into the chocolate.
For the prettiest final product, don’t use any broken Oreos — save those for Oreo bark instead!
Refrain from touching or handling the Oreos once dipped in chocolate. The more you touch them, the likelier it is to accidentally put fingerprints or streaks across the surface.
Remember to add all decorations, if using, immediately after dipping the Oreos. The decorations will not properly adhere to the cookie once the chocolate has set firm.

Storage instructions

If using melted chocolate, store leftovers in an airtight container and keep in the fridge for up to 2 weeks.

For tempered chocolate, pack leftovers in either an airtight container or resealable bag and keep in a cool, dry place for up to several months. Oreos have a longer shelf life, and tempered chocolate can be stored indefinitely, so there’s no reason to ever go without these in your pantry. 😉

Chocolate Covered Oreos

Possibly one of the most addictive and satisfying snacks ever. Mega-Stuf Oreo cookies enrobed in high-quality chocolate and decorated with toppings like sprinkles and chocolate drizzle!

medium-sized heatproof bowl
rubber spatula
baking sheet
sheet parchment paper

1 pound chocolate
10 Mega-Stuf Oreo cookies
sprinkles and other toppings

Prepare the chocolate using whatever method you prefer (melting vs. tempering).
Place an Oreo flat-side down in the chocolate and gently press down to submerge. Maneuver a fork under the cookie and flip it to enrobe the other side.
Remove the cookie from the chocolate and allow any excess to drip off.
If using very fluid chocolate, scrape the bottom of the fork against the edge of the bowl before placing the cookie onto a prepared baking dish. Repeat the process with the remaining cookies.
Immediately add the sprinkles and M&Ms while the chocolate is still wet. Let stand at room temperature for 15 minutes before refrigerating until fully set.

Best Hot Cocoa Mix

October 12, 2024 by Abigail Leave a Comment

Finally, a traditional hot cocoa mix with no added sugar! Dutch-processed cocoa powder comes together with real Belgian chocolate and naturally sweetened with vanilla for a real European taste. Mix with your favorite milk of choice for a creamy, chocolaty drink without artificial flavors or syrups.

A jar of hot cocoa mix with two drinking mugs and marshmallows.

This hot cocoa mix is based off of my Genuine Hot Cocoa recipe– my homage to that transformational mug at Watersone’s in Trafalgar Square in London those years ago.

And as with the hot cocoa recipe above, I finally got done being frustrated with how most store-bought hot cocoa mixes were loaded with extra sugars; sometimes, sugar was the first ingredient!

So I set out to create a ready-made alternative at home, one that (of course) prioritized chocolate as the primary flavor with a thick, frothy finish. Now, this mix is my go-to for when I want that perfect mug of hot cocoa on a chilly day.

Why Chocolate Lovers Make This Recipe

The perfect gift — this homemade hot cocoa mix makes a great stocking stuffer or your next white elephant gift party at the office!
Two-step recipe — this recipe is the mix version based off of my Genuine Hot Cocoa recipe. Heat your favorite milk of choice, sprinkle in some hot cocoa mix, and enjoy!
When you want something different — change up your normal coffee or tea routine with a special treat of a mug of thick and creamy hot cocoa.

A jar of homemade hot cocoa mix tied with a red ribbon.

Ingredients

This homemade hot cocoa mix comes together with just 5 ingredients! They are:

Premium chocolate — melting a pinch of premium chocolate adds both flavor and creaminess to the end result.

Dutch-processed cocoa powder — I prefer Dutch-processed over regular, unsweetened cocoa powder for it’s deeper, earthier flavor. The warmth from the cocoa blends well with heated milk to give you that classic cozy-all-over feeling.

Vanilla powder — vanilla naturally takes the bitter out of the cocoa powder without the need to counterbalance with sugary syrups.

Cornstarch — cornstarch is a natural thickener that can be added to soups and stews to create a creamier finish. The same principles apply here; add the cornstarch once the milk has been heated through for a texture so far removed from your memories of Swiss Miss.

Mini marshmallows — marshmallows are a classic hot cocoa topping in the States. Topping the jar with a handful or two of mini marshmallows achieves that same visual affect for an adorable addition to your pantry shelf!

Tips for Success

Make sure that the milk has fully come just to the boil before adding the cornstarch, otherwise you risk the cornstarch not fully dissolving in the milk.
While the cocoa mix is layered in the jar for aesthetic reasons, you will get the best results from removing the marshmallows and thoroughly mixing the contents to create the an consistent serving size.
Alternatively, you can mix in the mini marshmallows in the hot cocoa on the stove if you wanted a marshmallow taste– just note that this version of the recipe would not count as “lower sugar”.

Detailed Preparation Instructions

storage instructions

For the easiest storage, keep the entire jar of mix in either your cupboard or pantry. This mix will last for several months, so you might even run out before the season is over!

Best Hot Cocoa Mix

12-ounce jar
digital scale
set of measuring spoons
ribbon or bow

10 ounces premium chocolate, coarsely chopped
20 teaspoons Dutch-processed cocoa powder
10 teaspoons vanilla powder
5 teaspoons cornstarch
mini marshmallows (as desired)

Combine the cocoa powder, vanilla powder, and cornstarch into a bowl and mix to evenly combine. Pour the powdered mixture into the jar.
Layer the chopped chocolate, followed by a layer of mini marshmallows. Tie with a bow or a ribbon (optional).

Milk Chocolate Nonpareils

October 12, 2024 by Abigail Leave a Comment

Looking for that extra special topper to your desserts or a perfectly-portioned sweet snack for your next movie night? This recipe is your answer! Creamy milk chocolate is piped over a bed of rainbow nonpareil sprinkles for the ultimate just-because-you-deserve-it treat!

Tempered milk chocolate nonpareils with vibrant rainbow nonpareil sprinkles.

When it comes to chocolate snacks, there are almost too many options to choose from (and these are the types of problems to have!). If you’re craving crunchy, then try chocolate caramel popcorn or homemade brownie brittle. But if you can’t decide between crunchy or creamy, this recipe is a great all-in-one.

This recipe is SO much better than the nonpareils sold in grocery stores because this uses either premium (including coverture) chocolate–use whichever you prefer. If you’ve read my other recipes, you know that coverture chocolate is my go-to for its higher cocoa butter content. More cocoa butter equals higher quality and a creamier finish.

Callebaut is my favorite coverture chocolate brand, and in my experience, I find that most chocolate shops also use Callebaut callets, with Valrhona as a close second. But if you can’t get coverture chocolate, then using any premium chocolate (i.e., one that includes cocoa butter instead of vegetable or palm oil) is an equally-tasty substitute!

What are Nonpareils?

Nonpareils are flat disks of either melted or tempered chocolate that are piped atop a thick layer of nonpareil sprinkles, hence their name. The type of chocolate varies, but milk and dark chocolate are the most common flavors. Nonpareils that are either green, pink, or yellow are considered “pastel nonpareils” and have a minty flavor.

Why Chocolate Lovers Make This Recipe

Better than any store-bought versions — ever experience the sore disappointment of spending a lot of money on nonpareils at the store, only to find that they are made from cheap chocolate (without much, if any cocoa butter) and are exceedingly bitter? Yeah, me too, and I finally have had enough! This recipe uses premium chocolate for a superior texture and taste.
Make in bulk — this recipe is designed to make a large quantity of candies, making these perfect to have all week long.
They are fun to make — while chocolate work can be more involved, this recipe is super simple and easy to get into a piping rhythm, creating 100+ candies in less than 10 minutes once the chocolate is ready to use!
Perfectly-portioned chocolate treat — these candies will satisfy your sugar craving without involving heavy, overindulgent desserts.
Makes a great gift — chocolate gifts for literally any holiday or occasion. Fill up a box or gift baggie of these tasty confections for a homemade gift guaranteed not to disappoint.

Ingredients

Premium chocolate — do NOT use melting wafers, chocolate chips, or otherwise any compound chocolate that uses vegetable oil, as this will resemble those nasty grocery store versions. Instead, use premium or coverture chocolate for a luxuriously creamy taste perfectly contrasted by the crunchiness of the sprinkles.

Nonpareil Sprinkles — I used rainbow sprinkles for this recipe, but feel free to use whatever colors you like. Dark chocolate nonpareils typically have white sprinkles, for instance, and red and green sprinkles are often used during the holidays for a more festive flair.

Tips for Success

While you can use melted chocolate for this recipe, I usually prefer to temper my chocolate whenever possible so that the candies don’t melt in your hand, and have an overall cleaner, shinier finish.
Spread the sprinkles out into a thick layer — I recommend using a few rimmed paper plates, since they are wide enough while still having a lip to keep the sprinkles neatly contained. If the layer of sprinkles is too thin, the chocolate will seep underneath and blemish the end result.
Nonpareils are typically between the size of a an American nickel and a quarter, but it’s totally up to you as to how big or small you want to make them. Shoot, you could even make Snowcaps (nonpareil-covered chocolate chips) if you’d like!
Freshly-set chocolate is highly susceptible to fingerprints, so I advise to use latex gloves when removing the finished chocolates from the bed of sprinkles.

Storage instructions

Tempered chocolate can be stored at room temperature and lasts indefinitely, so keep these nonpareils in either a resealable bag or airtight container and enjoy whenever the craving strikes for something sweet, crunchy, and chocolatey!

Nonpareils setting on a bed of rainbow sprinkles.

Milk Chocolate Nonpareils

medium-sized heatproof bowl
pot or saucepan
rubber spatula
rimmed paper plates
confectionary funnel

700 grams premium or coverture chocolate (plus 1-2 handfuls for seeding)
14 ounces nonpareil sprinkles (any color)

Pour the sprinkles out onto the paper plates in a thick layer — the more sprinkles, the better!
Melt or temper the chocolate, either by using the microwave or a double boiler.
Scoop the chocolate into the confectionary funnel and hold the tip until it's just over the bed of sprinkles. Squeeze the trigger to allow chocolate to flow, and then release the trigger once you achieve your desired size. Repeat until you can't fit any more candies.
Allow the chocolates to sit undisturbed for 15 minutes at room temperature, and then chill in the fridge for another 15 minutes until fully set.
(Preferably with a gloved hand), carefully remove the chocolates from the plates and place in an airtight container. Repeat the entire process using all of the remaining chocolate.

Chocolate-Covered Strawberries

October 3, 2024 by Abigail Leave a Comment

Everyone’s favorite treat! Fresh, juicy strawberries are enrobed in tempered milk chocolate and are either rolled in candy toppings or coated with melted white and dark chocolate drizzle. This is my all-time favorite, go-to confection and takes mere minutes to make!

Four chocolate strawberries with fresh white chocolate drizzle.

I’m usually a very disciplined person, but I turn into an absolute ANIMAL when I’m making chocolate-covered strawberries.

Positively. Feral.

I can’t even wait until they set — I usually snag one or two as soon as their dipped, smearing chocolate all over my face and hands (up to my wrists) over the kitchen sink. It was truly humbling the first time my husband caught me in said state.

Macro shots of fresh strawberries and tempered milk chocolate.

What Are Chocolate-Covered Strawberries?

Chocolate-covered strawberries are a widely-popular treat across the globe. Strawberries are dipped in different types of chocolate and are usually topped with chocolate drizzle, candies, nuts, or sprinkles. The berries are then left to set at room temperature for 15-20 minutes before being stored in the refrigerator.

How to Make Chocolate Strawberries

Rinse and thoroughly dry the berries as you melt chocolate either in the microwave or in a double boiler. Temper the chocolate according to the package directions and then dip the entire berry (minus the leaves) in the chocolate. Set on a parchment-lined baking sheet and let set.

A big bowl of fresh strawberries and tempered milk chocolate, alongside three bowls of various toppings.

Reasons to Make This Recipe Today

Versatile — there are almost innumerable instances where serving or gifting chocolate-covered strawberries would be a widely-welcomed treat!
Make a great gift — everyone loves to receive a box of chocolate strawberries! Otherwise, there wouldn’t be so many businesses dedicated to them. You can also make them for a special birthday, anniversary, wedding celebration, Mother’s Day, or just about any other occasion!
They are a fraction of the cost of store-bought — a box of 6-12 berries will cost you between $30-50, while you can purchase 1 pound of berries at a big box store for $4.99 and dip them yourself.
They take only a few minutes to make — I’ve made these babies hundreds of times completely on a whim (and can frequently be found with my back half hanging out of the fridge like Winnie the Pooh as I then devour them all).

Ingredients

Coverture chocolate, any type — I usually prefer either milk or dark chocolate in this recipe, but feel free to use any kind you like. I recommend using coverture chocolate specifically since it’s great for tempering and provides a luxe end result.

Strawberries — try to find medium to large-sized strawberries, since using smaller ones look a bit awkward. If you’re in the States, I recommend Gem Packs or Driscoll’s, since these consistently have the sweeter, juicer berries that complement the velvety chocolate.

Toppings — the most classic topping is a white chocolate drizzle that creates a beautiful visual contrast. Or for something more fun, roll the freshly-dipped berries in mini-M&Ms, rainbow sprinkles, nonpareils, chocolate chips, chopped nuts, shredded coconut — the possibilities are endless!

Three chocolate strawberries on a bright red background.

Tips for Success

I recommend using tempered chocolate for this recipe, rather than just melting chocolate, for a superior quality. Learn how to properly temper chocolate if you feel like you need some extra guidance.
Make sure you THOROUGHLY dry the berries individually with a paper towel after giving them a rinse. If the chocolate comes in contact with any moisture, it will seize and be unworkable to properly coat the berries.
If possible, use real chocolate (coverture is best) due to its higher cocoa butter content which provides a more buttery mouthfeel. We do NOT recommend melting down chocolate chips or melting wafers, since these are considered compound chocolates that use extra ingredients to maintain their shape and thus won’t melt properly.
If you’re using a chocolate drizzle on top, no need to temper it first. The drizzle lines will be so thin that you won’t be able to tell they are only melted chocolate.

storage instructions

For the best results, prepare chocolate-covered strawberries no more than a few hours before serving, and keep leftover berries in the refrigerator for 24-48 hours.

Chocolate-Covered Strawberries

Everyone's favorite treat! Fresh, juicy strawberries are enrobed in tempered milk chocolate and are either rolled in candy toppings or coated with melted white and dark chocolate drizzle. This is my all-time favorite, go-to confection and takes mere minutes to make!

microwave-safe bowl
rubber spatula
baking sheet
sheet of parchment paper
collander
paper towels

750 grams premium milk chocolate (reserve 150g for seed chocolate)
1 pound strawberries, rinsed and thoroughly dried
Toppings: melted chocolate drizzle, mini M&Ms, rainbow sprinkles, chocolate chips, chopped nuts, shredded coconut, etc.

Line a baking sheet with parchment paper. Rinse and thoroughly dry the strawberries with a paper towel.
Temper the chocolate.
Hold the berries by the stem and dip the berry into the chocolate. Drag the bottom of the berry against the edge of the bowl to prevent chocolate from pooling around the bottom of the berry. Roll berries in toppings before placing on the baking sheet.
Allow berries to sit at room temperature for 15 minutes, the transfer to the refrigerator until fully set, 15-30 minutes. Store in the fridge until ready to eat.
(Optional): If using a contrasting chocolate drizzle, allow the milk chocolate to fully set first before decorating, allow the drizzle to set for 15 minutes at room temperature, and then store berries in the fridge until ready to eat.

Dessert, Snack

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