Tag Archives: Dream Treat

One-Bowl Caramel Skillet Brownie


I believe my heart sunk right into this skillet’s fudgy middle even before it was cool enough to cut a square. These are brownies that satisfy like no other; they’re intensely chocolatey, chewy yet still fudgy, and made even more decadent with swirls of gooey caramel sauce and a healthy sprinkle of flaky sea salt.


4 ounces bittersweet chocolate (60 to 70% cacao), finely chopped
8 tablespoons (1/2 cup) unsalted butter, cut into small cubes
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon fine salt or 1/2 teaspoon kosher salt
2 heaping tablespoons good-quality caramel sauce
1/4 teaspoon flaky sea salt


1. Arrange a rack in the middle of the oven and heat to 350°F. Place the chocolate in a large bowl.

2. Melt the butter in an 8- or 9-inch cast iron skillet over medium heat. Pour the melted butter over the chocolate, leaving a film of butter on the pan. Set the pan aside. Let the mixture sit for a minute, then stir to evenly combine — the chocolate should be melted and the mixture should be smooth.

3. Add the sugar and whisk to combine. Whisk in the eggs, one at a time, followed by the vanilla. Whisk vigorously for about 1 minute. Stir in the flour and salt.

4. Transfer the batter to the skillet and spread into an even layer. Drop dollops of the caramel sauce all over the top. Using a butter knife, gently swirl the caramel sauce into the batter, running the knife lengthwise and crosswise. Sprinkle the top evenly with the flaky sea salt.

5. Bake until a tester inserted in the center comes out with just a few crumbs, 25 to 30 minutes. The edges should look firm and well-baked, the center should be moist but not gooey, and the caramel sauce should be bubbling.

6. Cool completely in the skillet on a wire rack. Cut into squares and serve.


Chocolate Mousse Torte


This is possibly my favorite Chocolate Mousse Tart and people just can’t seem to get enough of it. Decorated with melted chocolate and Chocolate Almond Pinecones make it delicious and beautiful!

Chocolate Mousse Torte

Total Time: Prep: 30 min. + freezing
Yield: 16 servings


1-1/4 cups chocolate wafer crumbs (about 25 wafers)
1/4 cup sugar
1/4 cup butter, melted

4 ounces bittersweet chocolate
1/2 cup plus 2 tablespoons milk chocolate chips
4 ounces white baking chocolate
1 tablespoon unflavored gelatin
1/4 cup water
5 egg yolks
1/4 cup sugar
1 cup half-and-half cream, warmed
1-3/4 cups heavy whipping cream
Semisweet chocolate chips, melted and Chocolate Almond Pinecones, optional


1. Combine the first three ingredients; press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes. Cool. Place each flavor of chocolate in a separate bowl; set aside. In another bowl, sprinkle gelatin over water; let stand for 1 minute or until softened.

2. In a small bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored. Gradually whisk in half-and-half.

3. Transfer to a large saucepan; cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 3 minutes.

4. Remove from the heat; stir in gelatin until dissolved. Immediately pour a third of the egg mixture over each flavor of chocolate; quickly stir each until melted. Cool for 10 minutes.

5. In a large bowl, beat whipping cream until stiff peaks form. Fold a third of the whipped cream into each bowl. Pour bittersweet chocolate mixture into prepared pan. Freeze until firm, about 15 minutes. Repeat with milk chocolate mixture, then white chocolate mixture.

6. To serve, carefully run a sharp a knife around edge of pan to loosen. Remove side of pan. Garnish if desired by drizzling with melted chocolate to create pine boughs and topping with chocolate Almond Pinecones.

Chocolate Almond Pinecones

Total Time: Prep: 25 min. + standing
Yield: 6 servings


1 tube (7 ounces) almond paste
4 ounces sliced almonds
1-1/4 cups semisweet chocolate chips
1 tablespoon shortening


1. Divide almond paste into six equal portions. Form each into a cone shape, about 1-1/2 in. tall and 1 in. in diameter. Beginning at the base, insert pointed end of almonds into paste to resemble a pinecone.

2. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Insert a toothpick into bottom of each cone. Holding over bowl, spoon melted chocolate over almonds (if needed, use another toothpick to spread the chocolate to completely cover almonds). Place on a wire rack over waxed paper; let stand until firm.

Dream Treat -Loaded Chocolate Chip Cheesecake


This cheesecake is for chocolate lovers. A chocolate-chip-filled center is surrounded by a a crust of chocolate chip cookies and topped with delicious chocolate shavings. #chocolatefriendsofTenaciousM enjoy!

Serves: 8 Edit

Total Time: 1 hr 10 min
Prep Time: 20 min
Cook Time: 50 min


1 package(s) (16 ounces) chewy chocolate chip cookies

3 block(s) (8 ounces each) cream cheese
3 eggs
3/4 cup(s) sugar
8 ounce(s) semisweet chocolate chips

1 cup(s) sour cream
4 teaspoon(s) sugar
1 teaspoon(s) cocoa

1 bar(s) (4 ounces) semisweet chocolate


1. For Crust: Line the bottom and side of a spring form pan with cookies. Place cookies so the tops of them are facing out.

2. For Cheesecake: Preheat oven to 350°F.

3. Beat cream cheese until smooth. Add eggs and sugar; beat until smooth and fluffy. Add chocolate chips and beat until mixed in well.

4. Pour mixture into chocolate-chip-cookie-lined spring form pan. Bake for 40 minutes (be careful not to overbake), cool, then refrigerate. The cheesecake will thicken in the fridge.

5. For Topping: Mix sour cream, sugar, and cocoa in small bowl. Spread on cheese cake and refrigerate.

6. For Garnish: Make chocolate shavings from chocolate bar. Cover cheese cake, with shavings just before serving.

Chile Chocolate Lime Martini Pudding



Hey #chocolatefriendsofTenaciousM!! It’s 5:00 PM somewhere in the world and chocolate time all day everyday! You will enjoy this Dream Treat. The zesty pudding is topped with tequila lime mascarpone cream to tantalize your taste buds. It’s easy, fun, and flavorful!

Serves: 6 Edit

Total Time: 35 min
Prep Time: 20 min
Cook Time: 15 min

1 cup(s) sugar
1/3 cup(s) cornstarch
2/3 cup(s) cocoa powder
2 teaspoon(s) ground Ancho Chile Pepper, also know as Dark Red Chile Powder (see Tips & Techniques)
3 cup(s) 2% milk
1/4 teaspoon(s) salt
3 tablespoon(s) Cointreau or Citrus Vodka (see Tips & Techniques for Variation)
8 ounce(s) Lime or Key Lime low-fat (not light) yogurt
8 ounce(s) Mascarpone Italian cheese
1 tablespoon(s) tequila, optional
1 tablespoon(s) lime zest
8 slice(s) lime wedges, for garnish

Place 6 to 8 martini glasses or 8 small glass dessert dishes on serving tray.
In large sauce pan, mix sugar, cornstarch, cocoa, chile, and salt; slowly stir milk to combine. Over medium-high heat, stirring constantly, cook until just beginning to thicken, 7 to 12 minutes. Add alcohol, continue to stir, and cook 2 minutes or until smooth. Pour immediately into martini glasses; cover with plastic, refrigerate for at least 10 minutes before spooning with topping.
In medium bowl, with large spoon, beat until smooth yogurt, mascarpone, tequila, and 1/2 zest. Spoon equally on top of chocolate pudding, cover, refrigerate for at least one hour (can be made up to this point one day ahead).
At serving time, top with whip cream, remaining lime zest, slice of lime, and a pinch of chile powder; serve and enjoy!
Tips & Techniques

Note: When it’s time to add the Ancho (Chile Pepper, add 1 teaspoon, then taste for desired intensity before adding more. The chile heat varies by freshness and location of purchase.

Variation: If you don’t have Cointreau or Citrus Vodka, replace with any orange liqueur or 2 teaspoons vanilla extract.

Make-Ahead Tip: Complete steps 1 through 3 up to one day in advance.

The World As Chocolate -Nanaimo Bars Recipe


These chocolate bars are great for entertaining and can be prepared days before your event.

Nanaimo (pronounced nah-NIGH-moe) Bars are a traditional Canadian bar cookie whose origins are said to be from Nanaimo, British Columbia.


Cuisine: British Columbia
Yields: 1 (8-inch by 8-inch) pan
Prep time: 30 min

Bottom Layer – Crust Base:
1 egg, beaten
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
5 tablespoons unsweetened unsweetened cocoa
1 1/4 cups graham cracker/wafer crumbs
1/2 cup finely-chopped almonds or pecans
1 cup sweetened coconut flakes

Custard Filling – Second Layer:
1/2 cup unsalted butter, room temperature
2 tablespoons plus 2 teaspoons heavy cream
2 tablespoons vanilla custard powder (Bird’s Custard Powder is preferred)*
2 cups powdered (confectioners’ sugar)

* Bird’s Custard Powder is widely available in the UK and Canada. However, it is harder to find in other areas of the world. If you are unable to find it, you could substitute instant vanilla pudding or corn starch. It’s not quite the same, but it is a good substitute.

Chocolate Topping – Top Layer:
4 squares (1 ounce each) semi-sweet chocolate or 4 ounces semi-sweet chocolate chips
2 tablespoons unsalted butter

Preparation of Nanaimo Bars:

Line a 8-inch by 8-inch square baking dish or pan with either plastic wrap or aluminum foil. The original recipe does not call for lining the pan, but believe me, this makes for a must neater and easier removal of the finished bars.

Bottom Layer – Crust Base:

Place the beaten egg in a small bowl; set aside.

In a heavy saucepan over low heat, melt the butter, sugar, and cocoa. Whisk a small amount of the hot melted mixture into the egg. Return the egg mixture to the pan, whisking constantly. Cook and stir until mixture reaches 160 degrees F. on your cooking thermometer and begins to thicken. Remove from heat.

Stir in the graham cracker crumbs, almond or pecans, and coconut. Press the cracker mixture firmly into the prepared baking dish or pan. Set aside.

Custard Filling – Second Layer:

In a large bowl of your electric mixer, cream together the butter, cream, custard powder, and powdered sugar until well blended. Spread over the Crust Base. Refrigerate at least 15 minutes or until set.

Chocolate Topping – Top Layer:

In a large saucepan over low heat, melt together the chocolate and butter. Remove from heat and pour the chocolate mixture over the chilled Custard Filling. Refrigerator at least 1 hour or until set.

Nanaimo Bars may be stored in the refrigerator, covered up to 1 month.

Served chilled.

Dream Treat


No-Bake Chocolate Cheesecake with Mixed Berries

Raspberries, strawberries, and blueberries colorfully adorn the top of No-Bake Chocolate Cheesecake with Mixed Berries. DELICIOUS, I promise!


Yield: Serves 14 (serving size: 1 slice)
Total: 6 Hours, 25 Minutes

4 ounces chocolate wafers (such as Nabisco Famous Chocolate Wafers)
1 tablespoon honey
2 teaspoons unsalted butter, melted
3 tablespoons 2% reduced-fat milk
1 1/2 teaspoons unflavored gelatin
10 ounce 1/3-less-fat cream cheese, softened
1 1/4 cups powdered sugar
1 cup plain fat-free Greek yogurt
1/2 cup dark unsweetened cocoa powder (such as Hershey’s Special Dark)
1/2 teaspoon vanilla extract
1 ounce bittersweet chocolate, melted and cooled
1/4 cup whipping cream
1 1/2 cups raspberries
1 1/2 cups strawberries, quartered
1 cup blueberries

Hands On: 25 Minutes
Total: 6 Hours, 25 Minutes
1. Place chocolate wafers in a food processor; process until finely ground. Place ground wafers in a bowl; stir in honey and butter. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan. Cover and freeze 1 hour or until firm. Wipe food processor with a paper towel.
2. Combine milk and gelatin in a microwave-safe bowl; let stand 3 minutes. Microwave at HIGH 15 seconds; stir until gelatin dissolves. Cool slightly.
3. Combine cream cheese and next 4 ingredients (through vanilla) in food processor; process until smooth. Add milk mixture and cooled melted chocolate; process until smooth. Place whipping cream in a clean bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of chocolate mixture into whipped cream. Fold whipped cream mixture into remaining chocolate mixture. Spoon chocolate mixture into prepared crust. Chill 6 hours or until set.
4. Combine berries in a bowl. Top cheesecake with berry mixture.