Tag: chocolate

Desserts

Mini Chocolate Fudge Tarts

by Mary LentzLeave a Comment on Mini Chocolate Fudge Tarts

Today I’m showing you how to make this delicious pie-tart crossover. If you’re a decadent chocolate lover, you’re gonna love these mini chocolate fudge tarts.

mini fudge chocolate tarts

Welcome, friend! I hope you’re enjoying some of my chocolate themed recipes. The first time I ever had chocolate tarts was in France. Oh my Lord, do the French know how to do desserts. I’ve had many varieties of chocolate pies and chocolate tarts throughout the years. I’m always in the market for a new or different recipe. Today, I’m sharing my recipe for mini chocolate fudge tarts.

Jump to Recipe

Personally, I love making these for dinner parties. They seem really fancy, because tarts sound fancy. But honestly these are very easy to whip up. I love them because I can keep the frozen tarts in the freezer and if I’m called to make a dessert to take somewhere I almost always have the ingredients I need sitting in my pantry.

Ingredients

If y’all have followed my recipes in the past, y’all know I’m a sucker for dark chocolate. I know. I hear some of you out there going, “ewww!” Hear me out. I prefer using semi-sweet or dark chocolate because you can control how sweet you make it by adjusting the sugar you add. If you want it sweeter, you can add more sugar, but the secret to really rich chocolate desserts is by starting with dark chocolate.

As I’ve mentioned in previous recipes, you want to use a good quality dark chocolate like Ghirardelli, but there is certainly nothing wrong with using Nestle Toll House morsels of whatever you have on hand. Chocolate should always be melted in a double broiler. A double broiler is just one pot stacked inside another. The bottom pot holds water. This allows chocolate, butter and other sensitive ingredients to melt slowly and reduces the risk of scorching. They sell double broilers in stores, but you can just as easily make your own using nested pots.

Also, if you want, you could also make your own tart shell. I have some great pastry and tart shell recipes, but for this recipe which calls for mini shells, I typically use frozen ones. It cuts a lot of time and expense out.

pie shells

Serving and Storing Mini Chocolate Fudge Tarts

If you want to keep these tarts extra fresh, I recommended storing in the fridge or a cool, dry place. Chocolate and heat don’t do well together.

When you are ready to serve, I recommend them being at room temperature. There are lots of ways you can serve these tarts.

  • Whipped Cream
  • Sprinkle confectioner’s sugar
  • Caramel drizzle
  • Caramel drizzle & sea salt
  • Fresh raspberries
  • Fresh strawberries

I kept it simple for the purpose of taking photos. I wanted you to be able to see the tarts themselves, but you can dress these tarts up with any garnish you want.

mini chocolate fudge tarts

Mini Chocolate Fudge Tarts

Mary Lentz
Fudge meets pie in this delicious, personal sized, chocolate tart recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Chill 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 Tarts

Equipment

  • Double Broiler
  • Spatula

Ingredients
  

  • 12 oz Semi Sweet Chocolate Chips
  • 1 Cup Heavy Whipping Cream
  • 1/2 Cup Granulated sugar
  • 1 oz Butter
  • 8 Mini Tart Shells Such as Dutch Ann
  • 1 Tsp Vanilla Extract

Instructions
 

  • Preheat oven to 325 degrees
  • Place frozen tart shells on light colored baking tray and bake for 30-40 minutes or until golden brown. You can prepare the chocolate while the tarts are baking.
  • In a double broiler, on medium heat, melt butter.
  • Add cream and vanilla.
  • Slowly add the chocolate chips, stirring well as they melt.
  • Once chocolate is completely melted, stir in sugar.
  • Remove shells from oven. Let stand for 10 minutes.
  • While still warm, pour chocolate mixture into tart shells.
  • Place the tarts in the fridge for 1 ro 1.5 hours until they firm up.
  • Enjoy with whipped cream, sea salt, or caramel drizzle.
Keyword baked goods, chocolate, chocolate dessert, chocolate desserts, chocolate fudge, chocolate pie, chocolate tart, dark chocolate, easy desserts, fudge, fudgy, mini pies, mini tarts, pastry, personal pies, pie, pie crust, tarts

If you’re a chocolate lover, you need to take a look at some of my other recipes like The Best Crockpot Hot Chocolate and Rich Fudgy Scratch Brownies.

Don’t forget to pin this recipe for later and as always, don’t forget to subscribe to my blog, so you never miss a post or a recipe. Thanks for reading!

By clicking submit, you agree to share your email address with the site owner and Mailchimp to receive marketing, updates, and other emails from the site owner. Use the unsubscribe link in those emails to opt out at any time.

Processing…
Success! You're on the list.
Desserts, Recipes

Rich Fudgy Scratch Brownies

by Mary Lentz1 Comment on Rich Fudgy Scratch Brownies

If you’re a decadent chocolate lover, you’re going to love these rich fudgy scratch brownies! Learn how to chocolatey pieces of heavenly goodness in this simple recipe.

Rich fudgy scratch brownies

Hey there, friends! Boy do I have a treat for you. Literally and figuratively! Today I’m sharing my favorite recipe for the fudgiest, richest, most delicious brownie you’ve ever had. I’m gonna show you how to make rich fudgy scratch Brownies.

For years I relied on boxed brownie and cake mixes. That is until I realized how easy it is to bake from scratch. I was shocked to learn this recipe is only about 5 minutes longer than using a boxed mix, but the taste from scratch is unbeatable.

Jump to Recipe

Making Rich Fudgy Scratch Brownies

Tools of the Trade

First, brownies are cooked on a low heat, similar to cake. The difference is that brownies will appear under baked, but will cool to firmness. I recommend moving the oven racks down so that the brownies will be in the dead center of the oven. This recipe makes 9 brownies in an 8 x 8 pan. I recommend using a glass baking dish or light colored pan. If you are using a dark metal pan, you’ll need reduce the cook time. It still isn’t ideal though. That’s because dark metal absorbs more heat than light colored pans. That means that dark metal pans brown cake and pastries too quickly on the sides before it is baked through in the middle. Dark pans are better for baked goods where crispiness (or firmness) is what you want, like pizzas, cornbread, and flatbreads.

Ingredients

Butter

I recommend using unsalted butter. You will melt the butter in a double broiler, with the cocoa powder. A double boiler isn’t anything fancy. Fill up a pot with hot water on this stove. In a smaller pot, add your butter and place that pot in the water of the bigger pot. This allows you to melt the butter without scorching it. Butter will brown when scorched. Once the butter is melted you can add our cocoa powder a little at a time. Then add your vanilla and sugar slowly as you continue stirring. This process is what makes the beautiful crackle top we love on brownies.

Double broiler

Cocoa Powder

Part of making the best brownies is using quality chocolate and cocoa powder. This is where the richness of the chocolate really shines. Will Hershey’s be okay? Sure. If that’s what you have you can use it. However, I recommend using a high quality powder like Ghirardelli or Dutch-process cocoa powder and should be 100% Unsweetened (don’t worry, we’ll sweeten it up plenty!) Using this ensures the deep, decadent chocolate flavor we’re looking for. Once combined, remove from the heat. Continue adding your ingredients including the vanilla extract and salt.

Double broiler

Flour & Eggs

I recommend only using two eggs. Some recipes call for three eggs in brownies, but it’s makes it more cake-like and less fudgy. I also recommend adding your eggs one at a time to make sure it’s fully emulsified into the batter.

Prepping brownie batter

Unlike a cake, you don’t need a mixer for brownies. I recommend stirring/folding about 30 to 40 times to make sure everything is good and mixed. It’s normal for brownie batter to be a little gritty. At this time you can also add walnuts (optional) or chocolate chips. I love adding chocolate chips and I prefer to add semi-sweet, but you can milk chocolate if you prefer.

Spread the batter in a greased pan. The batter will be very thick and you’ll need make sure it is spread evenly by working it away from the middle and towards the sides.

Checking For Doneness

As I mentioned before, brownies are appear under-baked. That is what is contributes to the rich fudginess. But how do you know you aren’t eating raw batter? The edges of the brownie will become firm and pull away slightly from the pan. If you insert a toothpick in the center you should have some wet crumbs, but it shouldn’t be runny. If you need to err on the side of caution, it’s better to be slightly under-baked than over-baked. Over-baking will ruin the entire pan of brownies. Let the brownies cool completely before cutting.

Rich fudgy scratch brownies

Rich Fudgy Scratch Brownies

These melt-in-your mouth brownies are rich in fudgy goodness. Once you try this easy scratch recipe, you won’t want to use the boxed stuff again!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 Brownies

Equipment

  • 8×8 baking pan
  • Double Broiler
  • Mixing Bowl

Ingredients
  

  • 10 Tbsp Sweet Cream Butter, unsalted
  • 7/8 Cup 100% Unsweetened or Dutch Process Cocoa Powder
  • 1 Tsp Vanilla
  • 1 ¼ Cup Granulated Sugar
  • ½ Cup All purpose Flour
  • 2 Eggs Large
  • â…“ Cup Chocolate Chips (Milk or Seemi-Sweet) or Walnuts Optional

Instructions
 

  • Preheat oven to 325. Grease a 8×8 glass or light metal pan.
  • In medium bowl add butter. In double broiler, on medium heat, melt the butter.
  • Slowly add cocoa powder stirring continually.
  • Add vanilla, salt, and sugar one at a time and continue stirring.
  • Remove from heat. Add eggs one at a time. Stir well to make sure it is fully emulsified.
  • Add flour a little at a time and beat in until fully incorporated (about 30-40 strokes).
  • Transfer to greased 8×8 dish. Using a spatula, work batter towards the edges until evenly spread.
  • Bake for 25 to 30 minutes.
Keyword baked goods, brownie, brownies, brownies from scratch, chocolate, chocolate dessert, fudge, fudgy, scratch recipes

Rich fudgy scratch brownies

I hope you love these brownies as much as my family does. Remember it normally takes a few tries to really perfect a recipe so don’t give up on baking from scratch! If you’re a chocolate lover, take a look at my The Best Hot Chocolate Recipe. I promise you’ll love it.

Before you go, don’t forget to pin this recipe for later. Also, make sure to subscribe to my blog to make sure you never miss a post. I post recipes often! Thanks for reading!

Sign up to get subscriber only giveaways, freebies and your FREE menu planner

Christmas, Decorating, Entertaining

Hot Chocolate Bar

by Mary Lentz3 Comments on Hot Chocolate Bar

A Hot Chocolate Bar is a fun way to entertain and feed your guests at the same time. It’s always a huge hit at my holiday parties. Today, I’m sharing how to create an awesome hot chocolate bar your guests will love. 

Hot chocolate bar

I love entertaining. I love creating a warm, welcoming atmosphere for family and friends to flock to. But even more specifically, I love when people are actually excited to come. When they start asking me months in advance if I will be hosting something, I know they enjoy it. For the last 6 years or so I’ve done a hot chocolate bar during the holidays. I’ve been shocked to learn how much guests love this. They’re talking about it even weeks after the event. So today I’m going to share how I create a hot chocolate bar.

I will share all the things I’ve learned through (mistakes and) the years. Guests naturally want something to do. They enjoy being entertained. Guests also typically wait to be served and even being the first one to slice into a dish can be awkward. So giving them something that they can’t wait to dig into is a great ice breaker. The hot chocolate bar also get your guests to serve themselves and be happy about it! It takes the pressure off you to constantly refresh drinks. I have found the hot chocolate bar is a total win all the way around! Let me show you how to do it!

How To Set Up Your Hot Chocolate Bar

Slow Cooker Recommendations

I recommend using a slow cooker to keep your hot chocolate warm over several hours. The size of the slow cooker is dependent upon how much you are serving.

There are 4 cups to a quart. Consider that one cup is about 8 ounces. Most mugs and disposable coffee cups are typically around 12 ounces which is greater than a cup. Also consider that guests may have more than one cup. Here is what I recommend:

  • 3-4 qt slow cooker for 8-12 cups
  • 5-7 qt slow cooker for 12-20 cups
  • 8 qt slow cooker for 20 or more cups

The slow cooker can hold more than I’ve recommended, but when the contents are piping hot, it is best not to fill the slow cooker to the rim. Always use caution when leaving hot appliances around your guests.

The Hot Chocolate

You may have your favorite hot chocolate recipe. However, if you’re struggling to find a good one, look no further. I have the best hot chocolate recipe you will ever find! It’s creamy and decadent. It’s absolutely delicious and always has rave reviews from my guests. I’m always asked for the recipe, so I’ve shared it here.

I’m going to give you a great tip: Reynolds Slow cooker Liners are the best invention ever! Okay, maybe not the best like electricity or running water, but still amazing. I don’t use a lot of disposable things, but I highly recommend these. They make cleaning your Crockpot a 30 second chore. They fit all slow cookers. No scrubbing or soaking your dirty slow cooker. Just put the liner in like you would a trash bag on a trash can. When you’re done, gather and toss in the trash. Easy! You can find the in the store near the Reynolds wrap and sandwich bags.

Cups and Mugs

For small get-togethers I recommend using glass cups or mugs. In an intimate setting, actual dishes create a cozy, personal atmosphere. Don’t be afraid to pull out your beautiful china that rarely gets used. If you’re saving it for the Queen, I hate to tell you this, but she’s never coming. Don’t save it. The time is now.

Disposable cups are great for large parties. Otherwise you will need to keep a constant supply of fresh cups. If you don’t have many, you’ll end up spending the evening chasing down used cups for washing. After many years of hosting I can tell you, people set their cups down and can’t remember which one was theirs, so they simply grab a new cup. It creates endless work for you if you’re hosting a large party.

If you’re hosting, particularly a large party, prepare yourself for spills. They can and will happen. I highly recommend doing what you can to minimize spills and the ensuing damage they cause. That means, getting disposable cups with lids! They actually do help. I also recommend getting sleeves for cups, because even though everyone knows hot chocolate is hot, burns still occur. Do your part as a host to make things safe. I’ve inserted a link on this page to the ones I use. They aren’t fancy, but the neutral color means I can use the unused cups for any other parties during the year.

Toppings

This is where the fun begins. For whipped cream, I just put the can of spray whip in a bowl with ice. The really fun part is watching your guests pile on chocolate mints, peanut butter, or marshmallows. Cherries, nuts, butterscotch and caramel are all great additions. Adults love when you provide liquors along with the toppings. Great options are rum, coconut rum (Malibu), Irish Cream (Baileys), Raspberry (Chambord), Hazelnut (Frangelico) and Coffee (Kahlua). In my Hot Chocolate Bar Printable, I’ve included different pairing recipes!

Here is a tip: I put the toppings in mason jars. This is especially helpful if you’ll be using your hot chocolate bar for several events. Fill your jars with toppings. Label them, so people don’t have to guess or taste test. Make sure to provide spoons or some utensil for serving and to avoid cross contamination. When not in use, pop the lid on and put it away or just leave it on the set up (if it doesn’t need refrigeration).

Decorations

The theme you do is totally up to you. My personal favorite is galvanized metal, buffalo plaid, and kraft paper, but feel free to try things out. If you are super uncreative and have no idea how to pull it together, look no further. I’ve made a Hot Chocolate Bar Printable to help you! Buy it and follow the instructions. Print the sign on photo paper and put it in a document frame or trim it down to size and put it in an 8×10 frame. Print out the labels on full sheet sticker paper. Then cut out and stick them to your favorite container. Pair with red napkins and accessories.

In the Hot Chocolate Bar Printable, I’ve included

  • A Buffalo Plaid Hot Chocolate Bar Sign
  • Labels for Toppings
  • Adult and Child-Friendly Recipes (to encourage creativity)
  • Shopping List

Other Stuff

  • Use a spoon rest to minimize sticky counters. (If you don’t have a spoon rest, a bowl or bread plate works just fine)
  • Always place napkins at your bar. Spills and drips happen.
  • Place coasters where your guests congregate to minimize damage to furniture. (Liquid and heat damages wood)
  • I suggest using stirs for people to stir their mix-ins. They create much less waste than disposable spoons.
  • Paper straws or wooden spoons also add a special touch.

That’s it! I hope this post inspires you to do something fun! I’d love to hear what fun things you do at your parties!

Learn more about the Best Hot Chocolate Recipe you’ll ever find!

If you’re looking for other tools to help you at Christmas, try my Christmas Planner Printable
Continue reading “Hot Chocolate Bar” →

Desserts, Recipes, Slowcooker Favorites

The Best Crockpot Hot Chocolate

by Mary Lentz3 Comments on The Best Crockpot Hot Chocolate

I’m making you a promise. This is the best Crockpot Hot Chocolate you’ll ever make. It’s super rich, chocolatey, and creamy. Best of all, it stays hot in the crockpot so guests can serve themselves all night!

Crockpot Hot Chocolate

Christmas isn’t Christmas without hot chocolate. Today I’m sharing one of my most favorite recipes. I make this all the time during the holidays. Sometimes just for us, but mostly, I make it for parties and get-togethers. It never fails. Someone always asks for the recipe. It’s that good. I promise that this is the last hot chocolate recipe you’ll ever use. This Crockpot Hot Chocolate is very rich because it’s made with milk and heavy whipping cream. Semi-sweet chocolate chips are melted into the hot milk and it’s sweetened with condensed milk. The result is steaming cup of chocolatey goodness.

Later this week, I’ll be sharing how I set up a Crockpot hot chocolate bar to entertain your guests (Sshh….it also gets them to serve themselves – don’t tell anyone). I’ll show you how to set up toppings so that it is a fun, entertaining activity that gives your guests something to do. Here is a preview to my Hot Chocolate Bar Printable available for sale on Etsy and in my blog store.

 

 

Crockpot Hot Chocolate

The best hot chocolate you'll ever make, this easy recipe is made in the crockpot - perfect for entertaining or crowds. 
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Dessert, Drinks
Servings 12 servings

Ingredients
  

  • 1 Condensed Milk 14 oz can
  • 1 1/2 Cups Heavy Whipping Cream
  • 2 Cups Semi-sweet Chocolate Chips
  • 6 Cups Milk
  • 1 Tbsp Vanilla Extract

Instructions
 

  • Combine all ingredients in to a slow cooker. 
  • Heat slow cooker on low setting. Cover and let chocolate melt.
  • Stir frequently until chocolate chips and condensed milk are fully incorporated. Allow 2 hours to reach full temperature
Keyword chocolate, crockpot, entertaining, hot chocolate, slowcooker