The Best Chocolate Recipes Ever!

Chocolate is the ultimate indulgence and The Chocolate Lovers Cook-Book is the ultimate chocolate cookbook.

Here You Will Find more than 600 of the best recipes from cookies and cakes to candies and truffles, it is just pure chocolate satisfaction for chocolate lovers everywhere.Read More

The diversity of the recipes make this the perfect cookbook for any chocolate fanatic! Order Now

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½ Cup unsalted butter
2 1/3 C confectioner's sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.
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1/3 c Butter or margarine, softened
3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if desired
1/2 c Buttermilk

Preheat oven to 350 degrees F. Cream butter and sugar. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and floured loaf pan (9 x 5 x 3 inches). Bake for 65 minutes, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf.

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4 oz Unsweetened baking chocolate
3/4 c Butter or margarine
2 ts Vanilla
2 c Sugar
4 Eggs
1 1/2 c All-purpose flour, sifted
1 c Pecans, chopped
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Preheat oven to 375 degrees F. Butter a 12"x8" pan. Melt chocolate with butter over low heat, stirring constantly; or melt in microwave bowl, HIGH for 1-1 1/2 minute. Remove from heat and stir in vanilla. Set aside.

In large bowl, cream sugar and eggs about 5-6 minutes until sugar is dissolved. Fold chocolate, flour and nuts into sugar mixture, just until well blended. Pour into prepared pan. Bake for 25-35 minutes. Cool. Frost with your favourite frosting. Refrigerate about 1 hour; cut into squares. Garnish with pecans if desired. Store in refrigerator


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2 c Flour
2 c Sugar
1/2 c Shortening
3/4 c Water
3/4 c Buttermilk
1 ts Baking soda
1 ts Salt
1 ts Vanilla
1/2 ts Baking powder
2 Eggs
4 oz Unsweetened chocolate,
Melted and cooled Fudge frosting-see below

Heat oven to 350 degrees F. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s). Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min, remove from pans.Cool completely. Frost.

Fudge Frosting
2 c sugar
1/2 c shortening
3 oz unsweetened chocolate
2/3 c milk
1/2 t salt
2 t vanilla

Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water.Beat until frosting is smooth and of spreading consistency; add vanilla.

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3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz)evaporated milk
32 large marshmallows,
halved 2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each),
broken 2 squares (1 oz each) semisweet baking chocolate,
chopped 1 tsp. vanilla extract
2 C chopped pecans

Makes about 5 1/2 pounds

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for
5 minutes, stirring constantly. Remove from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted.

Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan.

Chill until firm. Cut into squares.

Image by dogfrog

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