Best Chocolate Heaven Recipes

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION

Steps:

• Preheat oven to 350 degrees F.
• Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
• Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
• Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
• Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
• Pour batter into cake pan or bundt pan.
• Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
• Note.
• Exchanges per Serving: 2 Starches, 2 Fats.

OREO CHOCOLATE MOUSSE (HEAVEN)

Steps:

• Melt butter.
• Mix Oreo cookie crumbs with melted butter in small bowl.
• In another bowl, whip cream until stiff. Keep chilled.
• In another bowl, whip egg whites until stiff, adding sugar gradually.
• Add chocolate sauce, very gradually, to the egg whites, mixing gently until mixed thoroughly.
• Add whipped cream into mixture gradually, until completely mixed.
• In serving bowl, layer cookie crumbs, then whipped cream mixture for three layers, ending with whipped cream. Or serve in glass parfait style.
• You can dust the top with extra cookie crumbs or add shaved chocolate.
• Refrigerate until ready to serve. I find it is even better the second day.

DIED AND GONE TO HEAVEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
• Dust with flour and shake out excess.
• In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
• Add buttermilk, brown sugar, eggs, oil and vanilla.
• Beat on medium speed for 2 minutes.
• Whisk in coffee until well blended.
• Pour into the prepared pan.
• Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
• Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
• Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• Set the cake on a serving plate and drizzle the icing over the top.

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
• Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
• Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
• Bake for 10 minutes.

DIED & WENT TO HEAVEN CHOCOLATE CAKE

Steps:

• 1. CAKE: Preheat oven to 350 degrees.
• 2. Lightly oil a 12-cup bundt pan or coat it with non-stick cooking spray.
• 3. Dust the pan with flour, shaking out excess.
• 4. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt.
• 5. Add buttermilk, brown sugar, eggs, oil and vanilla.
• 6. Beat with an electric mixer on medium speed for 2 minutes.
• 7. Whisk in hot coffee until completely incorporated.
• 8. The batter will be quite thin.
• 9. Pour the batter into the prepared pan.
• 10. Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean.
• 11. Cool the cake for 10 minutes.
• 12. Remove from pan and let cool completely on rack.
• 13. ICING: In a small bowl, whisk together confectioner\'s sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• 14. Set the cake on a serving platter and drizzle the icing over the top.

GONE TO HEAVEN CHOCOLATE PIE

Steps:

• 1. Bake the pie shell according to package directions; cool.
• 2. In a 2-qt. saucepan stir together sugar, cornstarch and salt.
• 3. In a container with a pouring spout, combine egg yolks and milk.
• 4. Gradually blend milk mixture into sugar mixture.
• 5. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minute; remove from heat. Stir in butter and vanilla. Add 1-3/4 cup chocolate chips and stir until chips are melted and mixture is well blended.
• 6. Pour into prepared pie shell. Press plastic wrap onto filling. Cool. Refrigerate several hours or until well chilled and firm.
• 7. Garnish with whipped cream and remaining chocolate chips.

KAHLUA HOT CHOCOLATE -- HEAVEN SENT

Steps:

• Boil water in microwave or on stove top.
• While stirring, mix cocoa packet with water.
• Add kahlua and stir well.
• Add toppings, if desired.

CHOCOLATE BANANA HEAVEN CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 2 (9-in.) round cake pans.
• Line bottoms of pans with wax paper.
• Stir cake mix and cocoa in large bowl.
• Add eggs, prepared coffee, water and bananas; beat with electric mixer on low speed 30 seconds, scraping bowl frequently.
• Beat on medium speed 2 min; pour evenly into prepared pans.
• Bake at 350°F for 30 to 35 min or until toothpick inserted in centre comes out clean.
• Cool 10 min; remove from pans.
• Immediately remove wax paper.
• Cool cake layers completely on wire racks.
• Dissolve 1 tsp instant coffee in warm milk.
• Beat cream cheese with electric mixer on medium speed until creamy.
• Add milk mixture; beat 2 min, then blend in melted chocolate.
• Add powdered sugar; beat until smooth and fluffy.
• Use to fill and frost cooled cake layers.
• Immediately press pecans into frosting on side of cake.
• Garnish top with chocolate curls.
• To Make Chocolate Curls: Unwrap and heat a square of Semi-Sweet Chocolate for a few seconds in the microwave.
• Holding the square firmly in your hand, draw a vegetable peeler over the flat bottom.

DIED AND GONE TO HEAVEN (AKA CHOCOLATE TRIFLE) RECIPE - (4.6/5)

Steps:

• Mix butter and sugar together in an electric or hand mixer. Add eggs and blend well. Add vanilla, salt, cocoa, and flour. Be sure not to over-beat the batter. Pour the batter into a greased 9 inches x13 inches baking pan. Bake at 350 F degrees for 20-25 minutes or until done. Cool completely. Once brownies are cooled completely cut into 1 inch squares. In a large bowl, mix chocolate pudding mix, water, and sweetened condensed milk. Fold in 8 oucess container of cool whip until there are no streaks remaining. In a trifle bowl or glass serving dish, build the following layers: 1/2 brownies squares 1/2 pudding mixture 1/2 of 12 ounces container Cool whip Remaining brownie squares Remaining pudding mixture Remaining Cool Whip Top with 3 crushed Heath candy bars Refrigerate 8 hours before serving. Enjoy!

GONE TO HEAVEN CHOCOLATE PIE

Steps:

• Bake pie shell; cool.
• Stir together sugar, cornstarch and salt in 2 quart saucepan.
• Combine egg yolks and milk in container with pouring spout.
• Gradually blend milk mixture into sugar mixture.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Boil and stir 1 minute.
• Remove from heat; stir in butter and vanilla.
• Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended.
• Pour into prepared pie shell; press plastic wrap onto filling.
• Cool.
• Refrigerate several hours or until chilled and firm.
• Garnish with whipped topping and remaining chocolate chips, if desired.

CHOCOLATE JODY - CAKE FROM HEAVEN

Steps:

• Prepare cake according to package directions. This can be baked in either a 9 x 13, 2 - 8 x 8's or a bundt pan. Allow to cool.
• In a microwaveable container, heat cocoa, butter and water for 20 seconds. Stir, then heat for an additional 10 seconds.
• Beat until smooth, using an electric mixer, while adding icing sugar in 1/4 cup increments. Set aside to cool. If once cooled, the glaze is too thick, it may be thinned by stiring in warm water, 1/2 tsp at a time until desired consistancy is reached.
• Add pudding mix to the whipping cream, and beat until firm peaks form. Set aside.
• Cut the cooled cake into layers. (cut the 9x13 in half , to form two 9 x 6-1/2" layers).
• Set aside some of the cream mixture for decorating the top.
• Spread cream mixture on top of bottom layer, top with the second cake layer. If you have more than two layers -- continue in this fashion, ending with a cake layer.
• Spread the chocolate glaze on the top layer. Decorate with remaining cream.

GONE TO HEAVEN CHOCOLATE PIE RECIPE - (4.2/5)

Steps:

• Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1 3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired.

MINI WHITE CHOCOLATE PUDDING PIES (BITE-SIZED HEAVEN!)

Steps:

• Prepare the pudding mix according to box directions - use less milk for a thicker pudding. I used about 1 3/4 cup milk plus added 1 tsp vanilla. Mix all until it thickens, then place in fridge for later.
• Prepare ganache: In saucepan over medium to med-low heat, melt all chocolate with whipping cream, stirring constantly. After chocolate is fully melted you should have a smooth, shiny topping for your pudding. Place in fridge for later. TIP: I just used the white and dark chocolate because it is what I had on hand. Semi-sweet chips work the best, but you can use any combination of chocolates, adjusting cream if necessary.
• Prepare crust: Melt the butter in the microwave. Mix in with the graham cracker crumbs and sugar. You can always add more or less sugar to taste.
• I used a 24-cup mini muffin tin - pat the crust into the bottom and partially up the sides of each well. Bake at 300 degrees for 8 minutes, then cool.
• Place a large spoonful of white chocolate pudding in each mini crust (DON'T do this while crust is still hot!). Place a spoonful of ganache on top, and a spoonful of Cool Whip on top of that. I garnished with white chocolate chips.
• If there are leftovers, chill in fridge.

DIED AND WENT TO HEAVEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°.
• Lightly oil a 12 cup bundt pan or coat it with non-stick cooking spray and dust the pan with flour, and shake out excess.
• In large bowl, whisk together flour, white sugar, cocoa, baking soda, baking powder, salt.
• Add buttermilk, brown sugar, eggs, oil, vanilla.
• Beat with electric mixer on medium speed for 2 minutes.
• Whisk in hot coffee until completely incorporated -- (the batter will be quite thin).
• Pour batter in pan.
• Bake 35-40 minutes.
• Test with toothpick. Cool in pan for 10 minutes.
• Remove and cool completely.
• Icing.
• Mix all ingredients. Put cake on serving dishes and drizzle.

'CHOCOLATE HEAVEN' PUDDING

Steps:

• Mix the box of pudding with milk as directed on box.
• In a separate large bowl, mix whole tub of whipped topping with cocoa powder. More may be added for extra chocolate flavor and a splash of milk might be needed if it becomes too thick.
• Add the prepared pudding to the whipped cream, mix well.
• In another bowl mix the cream cheese & sweetened condensed milk until there are no lumps.
• Combine cream cheese & condensed milk mixture with the pudding & whipped cream mixture.
• Line bottom of a 13x9 pan with chocolate creme sandwich cookies & pour the mixture over. Chill & serve.

DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F
• Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
• In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin).
• Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
• TO MAKE ICING:.
• In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving platter, and drizzle the icing over the top.

CHOCOLATE MISCHIEF GODDESS HEAVEN MILKSHAKES OF CHOICE

Steps:

• Using a blender, blend ice cream, milk, vanilla, and one or any of the optional shake ingredients together until smooth.
• You can add a handful of ice cubes if trying to keep the calories down.
• Top with whipped cream and a Swiss Lindt chocolate shavings.
• Topping with optional cherry.
• Make it a chocolate covered cherry. ;).
• Enjoy!

CHOCOLATE VELVET HEAVEN

Steps:

• Cake: 1. Melt chocolate and butter, stir until smooth. 2. Separate the eggs into yolks and whites. 3. In a separate bowl, beat the egg whites stiff, then gradually beat in the sugar. 4. Mix the flour and egg yolks into the chocolate. 5. Fold the chocolate into the egg whites, blending thoroughly. 6. Pour into a greased and floured pan. 7. Bake at 350 for about 20 minutes, or until tester comes out clean. 8. Cool in pan for 10 minutes. 9. Finish cooling upside down. Icing: 1. Melt chocolate and water, stirring until smooth. 2. Add butter. 3. Cool to thicken. 4. Pour over cooled cake.

CHOCOLATE HEAVEN MARTINI FOR 2

Steps:

• Pour all ingredients into an ice-filled cocktail shaker.
• Shake and pour into 2 chilled cocktail glasses, and serve.

SALTINE CRACKER CHOCOLATE HEAVEN

Steps:

• Boil brown sugar in pan for 10 minutes while stirring Take off heat and pour onto crackers. Put into oven at 400 degrees for 7 minutes. Once out put chocolate on top and add nuts