Best Chocolate Punch Recipes

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE

Steps:

• Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

CHOCOLATE-BANANA PUNCH WITH COFFEE CUBES

Steps:

• For the Ice Cubes:.
• Place in each mold a 3 ?- 4 orange peel, manicured and feathered using a small knife. Place one in each mold coiled up slightly. Top each mold with 2 oz cold brew coffee. Freeze overnight.
• For the Banana Dolphins:.
• Use a sharp knife and cut the stem all the way to the banana and a little past to make a smile, Brush the stem opening with a little lemon juice to prevent browning. Place 2 cloves on each banana where eyes will go and place a brandied cherry in the mouth of each dolphin.
• For the Punch:.
• Stir together punch ingredients in a 2 gallon punch bowl. Place 6 ice cubes in the punch bowl and drape 4 feathered orange peels on top of ice cubes. To serve, add 1 coffee ice cube to your glass. Ladle in punch and garnish with an feathered orange peel.
• **Feather Orange peel. Using a navel orange 5 peels can be expected. Using a kitchen towel hold the orange to give better grip while peeling. Peel at a slight angle to get larger swaths. Once done with 12 peels get a sturdy cutting board and a very sharp paring knife. Begin by trimming the peel into a feather shape, narrow to a point at one end. Flip the peel with the pith, facing you. Beginning at the larger end of the peel make close notches on one side making sure not to cross more than half way through the peel. Do the same on the other side. Flex the peel so the notches separate.

GERMAN CHOCOLATE PUNCH BOWL CAKE

Steps:

• Prepare cake as directed on package and bake in a 9x13 inch pan. Cool.
• In a medium bowl, beat pudding with milk until thick and let set in the fridge.
• Cut cake into small cubes and place half of them in the bottom of a glass punch bowl.
• Make a layer, placing half of the pudding over the cake cubes, cover with half of the crushed candy bars pieces and then with half of the Cool Whip.
• Then make another layer with the remainder cake cubes, pudding, candy bar pieces and cover with Cool Whip.
• Sprinkle pecans or nuts on top and refrigerate at least 8 hours or overnight for better flavor.

CHOCOLATE-ORANGE PUNCH BOWL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• Make and bake cake mix as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
• Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
• Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.

CHOCOLATE-ORANGE PUNCH BOWL CAKE

Steps:

• 1. HEAT OVEN TO 350F. GREASE BOTTOM ONLY OF A 13X9 INCH PAN WITH COOKING SPRAY.
• 2. MAKE CAKE AS DIRECTED ON PACKAGE. RUN KNIFE AROUND SIDES OF PAN TO LOOSEN. COOL COMPLETELY.
• 3. MEANWHILE, IN A LARGE BOWL, MIX MILK AND ORANGE PEEL. WITH WIRE WHISK, BEAT PUDDING MIX INTO MILK MIXTURE ABOUT 2 MINUTES OR UNTIL BLENDED.
• 4. CUT COOLED CAKE INTO 1-INCH PIECES. ARRANGE PIECES IN A 3 1/2 QT GLASS SERVING BOWL, CUTTING PIECES TO FIT SHAPE OF BOWL. DRIZZLE 1/2 CUP OF THE CHOCOLATE FUDGE OVER CAKE; SPREAD WITH 2 CUPS OF PUDDING. RESERVE 1/2 CUP ORANGE SEGMENTS FOR GARNISH; ARRANGE REMAINING SEGMENTS OVER PUDDING. ADD REMAINING CAKE PIECES. TOP WITH REMAINING FUDGE SAUCE, REMAINING PUDDING AND THE WHIPPED TOPPING. COVER AND REFRIGERATE FOR AT LEAST 2 HRS.
• 5. GARNISH DESSERT WITH RESERVED ORANGE SEGMENTS THAT HAVE BEEN DIPPED IN MELTED CHOCOLATE. STORE COVERED IN REFRIGERATOR UP TO 8 HRS.

CHOCOLATE PUNCH

Steps:

• In a large saucepan combine the chocolate and sugar with the hot water.
• Bring to a boil, stirring for 2 minutes.
• Add milk, and continue heating.
• When hot, beat in vanilla extract with a rotary egg beater or whisk.
• Remove from heat.
• Chill, then pour into a punch bowl over ice cream.
• For sparkle, add club soda.
• Top with whipped cream and dust with cinnamon.

CHOCOLATE-ORANGE PUNCH BOWL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• Make and bake cake mix as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
• Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
• Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.

GERMAN CHOCOLATE PUNCH BOWL CAKE

Steps:

• Remove the cake from the pan about 15-20 minutes after coming out of the oven.
• Cool completely.
• Using a long, serrated knife, cut the cake in half, vertically and in half again, horizontally, so that you have 4 squares.
• Line the bottom of a punchbowl with 2 squares of the cake. (DO NOT WORRY if the cake falls apart as you line the bowl ... It will not matter!!)
• Top this first layer of the cake with HALF of the remainder of the ingredients ... in the following order, spreading as you go ...
• pudding,
• Cool Whip,
• Heath bits.
• Then ... Repeat again starting with the remainder of the cake, pudding, Cool Whip and Heath Bits.
• (This recipe originally also called for Kahlua to be sprinkled onto the cake before the pudding! Extra tasty for adults only dessert.)
• Cover with plastic wrap and refrigerate.