Chocolate Dessert Recipes

Chocolate dessert recipes include a flour-less gluten free chocolate cake recipe.

It can be just as decadent as any luscious chocolate cake that you've eaten at any fancy restaurant.  

And you can make your very own chocolates with just a few ingredients. 

Learn how to make your very own authentic dark chocolates or learn how to make one of America's favorite candy, but only healthier.

Making chocolate dessert recipes can be a lot of fun and helps you eliminate the ingredients that you no longer want to consume.

Chocolate Dessert Recipe
- Flourless Gluten Free Chocolate Cake Recipe

Top this flourless gluten free chocolate cake with a chocolate fudge sauce or chocolate ganache.  Then decorate this chocolate dessert recipe with fresh cut strawberries.

Cake Ingredients:

  • 8 oz. Organic Semisweet Chocolate Chips
  • 6 Tbsp. of Grass Fed Butter or Organic Coconut Oil
  • 6 Large Room Temp. Pastured Organic Eggs (eggs whites and yolks separated)
  • 1/2 cup Organic Coconut Sugar or Other Sugar Alternative
  • 1/2 tsp. Organic Espresso Powder
  • Optional:  Organic Cacao Powder for Dusting Cake

Cake Instructions:

  1. In a heat resistant glass bowl, melt the chocolate chips and butter together over a double boiler.  Be sure that the hot water is not touching the bottom of the glass bowl.
  2. Stir until fully melted.  Then remove from heat and let cool until chocolate reaches room temperature.
  3. Preheat your oven to 300 Degrees F. and grease a 9 inch springform pan with butter.  Optional, line the bottom of pan with parchment paper for easy cake removal.
  4. In a separate bowl, beat the egg whites on medium high speed until soft peaks form.
  5. Slowly add in the sugar while beating, 1 tbsp. at a time until fully incorporated.  Set aside.
  6. To the melted and cooled chocolate (must be at room temp) add the egg yolks and espresso powder.  Stir together.
  7. Add 1/3 of the egg whites to the chocolate and stir to combine to lighten the chocolate mixture.
  8. Then gently fold in the remaining egg whites and try not to deflate the mixture too much.
  9. Pour the cake batter into the greased springform pan and bake for 40 to 45 minutes. 
  10. The cake will rise to the top of the springform pan while baking, but deflate once cooled.
  11. Allow the cake to cool completely, then remove from the springform pan. 
  12. Optional, dust with cacao powder or top with whipped cream before serving.

Chocolate Dessert Recipe
- Bean to Bar Dark Chocolates

Ingredients:

  • 2 Pounds of Raw Fermented & Dried Cacao Beans aka Cocoa Beans
  • Organic Cane Sugar
  • Optional:  Chopped Hazelnuts, Dried Shredded Coconut, or Dried Chili

Make Two Batches of Chocolates

Use a little over 1/2 cup (or 5 oz.) of sugar for every 2 cups (or 10 oz.) of toasted cacao or cocoa beans to end up with a 60 to 70% dark chocolate.

Add in any of the optional ingredients to flavor your chocolates.  Or just stick to a plain dark chocolate treat.

Also, adjust the sugar content up or down to suit your needs.

Instructions:

  1. Pick the bad cocoa beans out and throw them away.  Put the cocoa beans into a heavy skillet to toast them to bring out their chocolate flavor.
  2. Start with a higher temperature and then lower heat when the beans are heated up.
  3. Stir constantly and do not let the beans burn!  This process could take as little as 45 minutes to over an hour.
  4. Check the flavor of the beans periodically, by peeling away the shell.
  5. When the beans have reached a good flavor note, shell the cocoa beans one at a time or crush and winnow the beans.
  6. Combine the sugar and toasted beans in a bowl.  Then put the mixture into the food grinder. 
  7. Keep grinding until the chocolate becomes a chocolate liquor. 
  8. You can now make your chocolates and harden them in the refrigerator - if you decide to skip tempering. 
  9. You will also need to store these chocolate dessert recipes in the refrigerator if you skip that step.

Chocolate Dessert Recipe
- Low Carb Reese's Eggs

Ingredients:

  • 2/3 cup of Organic Creamy Peanut Butter
  • Optional Butters:  Sprouted Almond or Coconut Butter
  • 1 Tbsp. of Grade B Maple Syrup or Organic Raw Honey
  • 1 to 2 Tbsp. of Organic Coconut Flour
  • 3.5 oz. of 72% Organic Dark Chocolate Bar
  • Optional:  Coarse Sea Salt for Sprinkles

Instructions:

  1. In a bowl mix the peanut butter, sweetener, and 1 Tbsp. of coconut flour (add more if needed) together to form a wet cookie dough texture.
  2. Use a cookie scoop to drop 1 Tbsp. of peanut butter mixture onto a parchment lined baking sheet.  Slightly flatten top with your fingertips and freeze for 20 minutes.
  3. In about 20 minutes, melt your chocolate bar using a small double boiler or your preferred method.
  4. Be sure to transfer the melted chocolate to a small glass bowl.  I would temper the chocolate if you want to store Reese's eggs at room temperature.
  5. With a fork, quickly dip each peanut butter scoop into the melted chocolate. 
  6. Coat evenly and sprinkle with salt at this point if you so desire.
  7. Transfer back to parchment lined baking sheet to harden (you can harden in freezer if using chocolate that is not tempered).

How to Temper Chocolate

When you buy a chocolate bar from the grocery store, it is already "in-temper". 

Being "in-temper" means that all of the fat crystals are aligned which gives chocolate bars that perfect snap and shine.

When you melt this chocolate bar, you will be taking it out of temper and it will have a low melting point. 

Thankfully, you can temper melted chocolate to re-align its beta crystals.


Here are a Couple Techniques to Temper Chocolate 

  • You could melt chocolate up to 122 Degrees F and cool it back down to approximately 88 Degrees F while stirring. 
  • You can also seed melted chocolate with some pieces of hard tempered chocolate while stirring to help properly re-align the melted chocolate.

Properly tempering chocolate may require more than 1 chocolate bar - especially if using a double boiler method for melting the chocolate.

However, you can always re-use the extra tempered chocolate for the next recipe.  Just let it harden and store for future use.

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