Chocolate Recipes Please!

I add extra cocoa to chocolate protein powder and mix it with low-fat natural yoghurt.

Cadbury's Curly Wurly. Only 115 cals :happy:

I have a TON of chocolate recipes. Here are some. I can inbox you more if you'd like.

chocolate coconut meringues
Ingredients
4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon coconut extract or imitation coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar
1/4 cup unsweetened cocoa powder
2 tablespoons semisweet chocolate chips or finely chopped chocolate
2 tablespoons trans-fat-free white chocolate chips or finely chopped white chocolate, such as Sunspire

Preparation
Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes.
Sift cocoa over the mixture and gently fold together with a rubber spatula until combined.
Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a 1/2-inch tip). Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner of the bag. Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.
Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours.
Melt semisweet and white chocolate (see Tip) and drizzle or pipe onto the cooled meringues. Let stand until it sets.

Nutrition
Per cookie: 36 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 8 g carbohydrates; 1 g protein; 0 g fiber; 17 mg sodium
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Chocolate-Mint Cups
1sugar free chocolate pudding mix , 4-serving size
2cup fat free milk
1/4floz frozen low fat whipped topping , thawed
1/8tsp mint extract , more to taste
1/4oz red food coloring , few drops (optional) - I don't bother with the coloring.
1tbsp frozen low fat whipped topping (optional)
1oz fresh mint , sprigs, as garnish (optional)

1 Prepare pudding mix according to package directions using the 2 cups fat-free milk. Set aside. Combine in a small bowl the dessert topping, mint extract, and food coloring to make desired color.
2 In six small dessert bowls layer half the pudding, followed by dessert topping and remaining pudding. Cover and chill for 2 hours or until set.
3 If desired, top with whipped topping and mint.

Calories 37.5, Total Carbs 6.1 g, Sugars 4.1 g
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Chocolate Crepes with Banana-Pecan Topping

1/3 cup white whole wheat flour or all-purpose flour
2 tablespoons packed brown sugar or brown sugar substitute* equivalent to 2 tablespoons brown sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
2/3 cup fat-free milk
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1 teaspoon cooking oil
1/2 teaspoon vanilla
4 medium bananas
Nonstick cooking spray
1/4 cup sugar-free caramel-flavored ice cream topping
1/4 teaspoon rum extract
1/4 cup chopped pecans, toasted

1. For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg, oil, and vanilla; whisk until combined.

2. Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.

3. Peel bananas; halve lengthwise, then crosswise. Lightly coat a nonstick grill pan or large nonstick skillet with nonstick cooking spray. Preheat over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.

4. In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.

5. To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans. Makes 8 crepes.

Servings: 8 crepes Calories155 Total Fat (g)4 Carbohydrate (g)29
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Nutty Chocolate Meltaways

6oz semi sweet chocolate chips
2tbsp agave nectar, all natural
1 3/4cup chopped hazelnuts , fine, skin removed (divided)
6oz dark chocolate bar, 70% to 85% cacoa , shaved or small chunks
12oz heavy whipping cream
1 3/4cup flaked unsweetened coconut (divided)

1 Add 1 cup water to bottom of double boiler. Replace top pan. Bring water to boil over high and reduce heat to medium.
2 Combine chocolate and heavy cream in top pan of double boiler. Heat 5 minutes, stirring constantly until chocolate is melted and cream mixed in.
3 Add agave nectar, 1 cup of hazelnuts, and 1 cup of coconut. Stir until well mixed.
4 Remove from heat and lift top pan out of water. Allow mixture to come to room temperature. Cover and refrigerate for 1 to 2 hours, until chocolate mixture is solid, but pliable.
5 Line 2 baking sheets with parchment paper.
6 Using small ice cream scooper or melon baller, scoop chocolate balls (about 1" diameter) onto baking sheets. Roll into smooth balls with hands.
7 In small shallow bowl, combine remaining coconut and hazelnuts. Roll each truffle to coat completely, and replace on baking sheet. Cover with plastic wrap, and place in freezer for 3 to 4 hours.
8 Store truffles in airtight container in refrigerator for up to 1 week or in freezer for up to 1 month.

Each-Calories 91.8 Total Carbs 5.9 g Dietary Fiber 1.1 g Sugars 1.8 g Total Fat 7.2 g Saturated Fat 3.6 g Unsaturated Fat 3.6 g
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Chocolate Custard

2cup whole milk
1/4cup sugar
1/4cup unsweetened cocoa powder
2tbsp cornstarch
3SPLENDA® No Calorie Sweetener packets
2eggs , slightly beaten
1tsp chocolate extract (or vanilla extract)
1/2cup Topping, whipped cream, pressurized

1 In medium saucepan, whisk milk, sugar, cocoa powder, cornstarch, and sweetener until smooth.
2 Over medium heat, cook 6-8 minutes, whisking constantly, until mixture boils and thickens. Remove from heat.
3 In medium bowl, whisk eggs until well blended. Add 1/4 of hot milk mixture to beaten eggs, whisking constantly to prevent curdling.
4 Add remaining hot milk mixture to eggs, whisking continuously to prevent curdling.
5 Pour mixture back into saucepan. Add chocolate or vanilla extract.
6 Cook over low heat, stirring constantly, 2-3 minutes or until custard thickens. Do not let custard come to boil.
7 Pour custard into 8 individual dessert cups or serving bowl and cover. Let cool. Refrigerate at least two hours.
8 Top with whipped cream. Serve.
Makes 8servings
Serving Size: 2 oz
Amount Per Serving

Calories 94.8 Total Carbs 11.6 g Dietary Fiber 0.9 g Sugars 7.9 g Total Fat 4.4 g
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Chocolate Cherry Cookies

8oz fat free chocolate cake mix
3tbsp fat free milk
1/2tsp almond extract
10maraschino cherries , rinsed, drained and cut into halves
2tbsp white chocolate chips
1/2tsp vegetable oil

1 Preheat oven to 350 degrees F. Spray baking sheets with nonstick cooking spray; set aside.
2 In a medium bowl, beat cake mix, milk and almond extract with electric mixer at low speed. Increase speed to medium when mixture looks crumbly; beat 2 minutes or until smooth dough forms. (Dough will be very sticky.)
3 Coat hands with cooking spray. Shape dough into 1-inch ball. Place balls 2 1/2 inches apart on prepared baking sheets. Flatten each ball slightly. Place cherry half in center of each cookie.
4 Bake 8 to 9 minutes or until cookies lose their shininess and tops begin to crack. (Be careful not to overbake). Remove to wire racks; let cool completely.
5 In a small saucepan, heat white chocolate chips and oil over very low heat until chips melt. Drizzle cookies with melted chips. Allow drizzle to set before serving.

Makes 20servings
Amount Per Serving

Calories 50.5 Total Carbs 10.8 g Dietary Fiber 0.1 g Sugars 7.2 g
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Chocolate Truffles (Gluten Free)
20oz Baking Chips, chocolate, semi sweet
2tbsp Butter, unsalted , softened
1cup Cream, whipping, heavy

1 In large bowl, combine 8 oz chocolate pieces and butter.
2 In small saucepan, heat cream over low until simmering.
3 Remove cream from heat and spoon 1/2 cup into bowl with chocolate. Gently stir until chocolate begins to melt and mixture becomes smooth.
4 Slowly spoon remaining cream into mixture and stir until ganache is thick and shiny.
5 Spoon ganache into 2" deep baking dish and place in the freezer until it is the texture of fudge, about 30 minutes.
6 Cover a baking sheet with wax or parchment paper.
7 Remove ganache from freezer. To make truffles, form small balls using a melon baller or small spoon, and place each ball on prepared baking sheet. Balls do not need to be perfect.
8 When baking sheet is full, move truffles to freezer for 15 minutes.
9 Remove truffles from freezer and roll between hands to form even, circular balls. Return truffles to freezer.
10 In heat-safe bowl or top of double boiler, put remaining chocolate chips. Set the bowl or top of double boiler over simmering water. Heat, stirring constantly, until chocolate melted.
11 Remove chocolate from heat, stirring frequently until the chocolate begins to slightly set at the edges of the bowl.
12 Remove truffles from freezer. Carefully dip each truffle in melted chocolate, coating all sides. Remove with fork, letting extra chocolate drip off. Place finished truffles back on wax paper, cover with another sheet, and place in refrigerator for 5 minutes to set.

Finished truffles can be dusted with powdered sugar or cocoa powder, or rolled in finely chopped nuts. Tuffles will keep about 2 weeks, in an airtight container, chilled or at room temperature

Makes 45servings
Serving Size: 1 piece
Amount Per Serving

Calories 39.5 Total Carbs 2.4 g Dietary Fiber 0.2 g Sugars 2 g

Homemade chocolate almond butter (we make it in the blender with a dark chocolate and coconut oil. Tastes heavenly!)