Category Archives: Chocolate

Delicious Puddings for Valentines Day

Valentine Puddings for Your Sweetheart

Image by LenM
Image by LenM

Valentine’s Day is only a few days away. I know, I know…. my focus is primarily on healthy foods, but there are a few occasions when sweets are appropriate – and Valentine’s Day is one.  Make your Valentine dinner especially romantic with a delicious homemade Valentine’s Day Pudding.

To make it easy for you, I have collected six yummy recipes. Choose one, or make several and have a pudding feast.



  • ½ cup honey
  • 6 ounces bread crumbs
  • ½ cup milk
  • ½ teaspoon ginger
  • 1 whole lemon rind (grated)
  • 2 eggs (separated)
  • 2 tablespoons butter (melted)


    1. Separate the eggs.
    2. Place the egg whites in a small bowl and set aside.
    3. Place all ingredients except butter and egg whites in a mixing bowl.
    4. Whip until thoroughly mixed.
    5. Stir in the softened butter.
    6. Beat the egg whites until frothy.
    7. Gently blend egg whites into the mixture.
    8. Pour a little honey in the bottom of the pudding mold.
    9. Gently transfer the pudding into the mold (should be no more than ¾ full).
    10. Cover and seal with a piece of foil.
    11. Using a large lidded saucepan, bring water to a boil and carefully set pudding dish in the pan.
    12. Cover and steam it for about 2 hours, check occasionally to make sure it does not boil dry.
    13. For more detailed directions, go to: How to Steam a Pudding



  • 1 cup sugar
  • 4 tablespoons unsweetened cocoa
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 3 eggs, separated (set whites aside for meringue)
  • 2 cups whole milk
  • 1 teaspoon vanilla
  • 2 tablespoons butter (not margarine)


  1. Preheat oven to 350°F
  2. Mix together: sugar, cocoa, flour and salt in a medium saucepan, stir until well blended.
  3. Separate the eggs, reserving whites for meringue.
  4. Whisk egg yolks into the milk in a separate bowl.
  5. Add milk and egg mixture to dry ingredients and whisk to blend until smooth.
  6. Place saucepan over medium heat.
  7. Bring to a simmer, stirring continuously as mixture thickens.
  8. When mixture is thick enough to coat a spoon, remove from heat.
  9. Add vanilla and butter – stir to blend.
  10. Pour into casserole (or soufflé) dish.
  11. Bake for 20 minutes – or until pudding is set.
  12. During last few minutes of baking, make the meringue.
  13. Remove pudding from the oven and increase temperature to 400° F.
  14. Top with meringue (directions below).

Meringue Ingredients

  • 3 egg whites (from above)
  • ¼ teaspoon cream of tartar (optional)
  • 6 tablespoons sugar


  1. Stir cream of tartar into the sugar – set aside
  2. Place egg whites in mixing bowl.
  3. With an electric mixer, beat at high speed until stiff peaks form.
  4. Using medium speed, add one spoonful of sugar at a time to the beaten egg whites.
  5. Increase mixture speed to high and continue to beat until sugar is completely dissolved.
  6. Spread meringue carefully over the top of the pudding.
  7. Bake in pre-heated oven (400° F) for ten minutes, or until meringue is golden brown.
  8. Serve warm or chilled.

Serves 4 – 6



  • 2 cups of fine stale English biscuit or bread crumbs
  • 1 cup rich milk (add a little half-and-half to make it richer)
  • 5 eggs (separated) and both beaten very lightly
  • ½ teaspoon soda stirred in small amount of boiling water
  • 1 cup sweet jelly, jam or marmalade.


  1. Scald the milk and pour over the crumbs
  2. Beat until cool.
  3. Stir in the beaten yolks – then, add the whites.
  4. Stir in the soda/water mixture.
  5. Fill large pudding cups half full with the batter.
  6. Bake in a quick oven (375° – 4.00°) for 30 minutes.
  7. When done, turn out quickly and carefully.
  8. With a sharp knife make an incision in the side of each pudding.
  9. Pull each one partly open, and put a liberal spoonful of the conserve inside.
  10. Close the opening by pinching the edges with your fingers.
  11. Eat warm with lightly sweetened whipped cream.



  • 1 quart apples (pared and quartered)
  • ½ cup water
  • ½ cup sugar (white or brown)
  • 2 tablespoons butter
  • 1 whole lemon rind (grated and juiced)
  • 2 cups fine bread crumbs
  • 2 tablespoons flour
  • 2 eggs (well-beaten)
  • Hard Sauce (optional)


  1. Preheat the oven to 350° F.
  2. Generously butter a pudding baking dish.
  3. Place apples and water in a large heavy saucepan.
  4. Bring to a boil, reduce to a simmer and cook until soft.
  5. Remove from heat and add sugar, butter and the grated rind and lemon juice.
  6. Stir in the bread crumbs and flour.
  7. Stir in the two well-beaten eggs.
  8. Scoop batter into the buttered baking dish,
  9. Bake for 45 minutes in the preheated oven.
  10. Serve with sugar and heavy cream or hard sauce.



  • 1 cup whole milk
  • 5 tablespoons butter
  • 3½ cups bread crumbs
  • ½ pound cheese, grated
  • 1 pinch of salt
  • 4 eggs, well beaten


  1. Pre-heat oven to 375° F.
  2. Place milk and butter in a sauce pan over medium heat until butter is melted.
  3. Place bread crumbs and grated cheese in large bowl
  4. Pour milk/butter mixture over breads crumbs and cheese – soak for twenty minutes
  5. Add the well-beaten eggs and a pinch of salt – stir until well mixed.
  6. Pour the mixture into a well-buttered dish.
  7. Bake up to 40 Minutes – until set.



  • 1½  cup chopped dates
  • 1 cup chopped walnuts
  • 1 cup sugar
  • 2 eggs
  • 4 tablespoons milk
  • ¾ teaspoon vanilla extract
  • 4 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • Dash salt
  • 2 tablespoons butter


  1. Pre-heat the oven to 325° F.
  2. Sift all dry ingredients together and set aside.
  3. Chop the dates and the nuts.
  4. Place both in large mixing bowl.
  5. Stir in the sugar and mix well.
  6. In a separate bowl, whip together the egg, milk and vanilla.
  7. Add to the date/nut mixture.
  8. Stir in the dry ingredients
  9. Pour batter into a generously-buttered 2-quart baking dish.
  10. Dot with the 2 tablespoons of butter.
  11. Bake in pre-heated oven for ~30 minutes, until knife inserted in the center comes out clean.
  12. Serve with whipped cream, ice cream or hard sauce.


Serves 4 – can easily be cut in half for two servings.

ENJOY! Happy Valentine’s Day!

Chocolate Mousse Pie – Recipe of the Day

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#47270b”]Chocolate Mousse Pie – A Chocolate Lover’s Dream[/typography]

Chocolate Mousse Pie
Image by Artie Hakuryuu

Chocolate Mousse Pie is perfect for holiday entertaining or as an elegant treat for unexpected guests.  With chocolate crust, milk chocolate coating, fluffy chocolate filling, all topped with whipped cream and chocolate drizzle – no one will be able to resist.


  • 1 cup graham cracker crumbs
  • 1/3 cup cocoa
  • ¼ cup sugar
  • 1/3 cup melted butter
  • 2¾  cups (16 oz.) semi-sweet chocolate chips, divided – ½ cup, 2 cups, and ¼ cup
  • 2 cups heavy whipping cream, divided ¾ cup and 1¼ cups
  • 2 teaspoons powdered sugar
  • 1 teaspoon vanilla


Preheat the oven to 350° F.

Make the Chocolate-coated Crust

  1. Mix together the graham cracker crumbs, cocoa and sugar in a medium-sized bowl
  2. Add melted butter to the mixture and stir until well-blended.
  3. Place the mixture in a 9”pie plate and press into the bottom and up the sides of the plate.
  4. Bake for 8 to 10 minutes – until fragrant.
  5. Remove from the oven and sprinkle ½ cup chips over bottom of hot crust.
  6. Let stand for 10 minutes or until all chips are semi-melted and shiny.
  7. Spread chocolate over bottom and up side of crust. Cool to room temperature.

Make the Filling

  1. Place 2 cups of chocolate chips and ¾ cup cream in a large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute.
  2. Remove from the microwave and stir.
  3. Microwave the mixture at 10 to 15-second intervals, stirring after each heating, just until all the chips are melted and mixture is smooth.
  4. Cool to room temperature.

Whip the Cream and Assemble the Pie

  1. Place the remaining 1¼ cups heavy cream, powdered sugar and vanilla extract in a chilled small mixer bowl and beat with an electric hand-held mixer until soft peaks form.
  2. FOLD (do not stir) 2 cups of the whipped cream into chocolate mixture.
  3. Spoon chocolate mixture into the crust and finish the top with decorative swirls
  4. Garnish with the remaining whipped cream.
  5. Refrigerate until firm.

When Ready to Serve:

  1. Place the remaining  ¼ cup chocolate chips in a well-sealed heavy-duty plastic bag and microwave for about 30 seconds on HIGH (100%)
  2. Knead the chocolate through the bag until smooth.
  3. Cut a tiny corner from bag and gently squeeze the bag to drizzle chocolate over pie.
  4. Let stand a few minutes before serving.

[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#d61515″][print_link][/typography]

Chocolate Pecan Pie – Recipe of the Day

Chocolate Pecan Pie – A Southern Specialty

Chocolate Pecan Pie

It is said that the French invented pecan pie soon after settling in New Orleans when they were introduced to the nut by Native Americans. Fact or fiction – It is anybody’s guess. However, we do know that the pie has its roots in the South. Traditionally salt and vanilla are used for flavorings, but chocolate (as in this recipe) and bourbon are also common flavorings. Regardless of its roots and the choice of flavorings, it is delicious. This is only one of the many delicious desserts in my cookbookDESSERT – 50 Scrumptious Recipes. Pick up your copy today.


  • 1 9” baked pie shell
  • 4 large eggs
  • 1 cup white or brown sugar, packed (see tips)
  • ¾ cup light or dark corn syrup (see tips)
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla (or 1 tablespoon dark rum)
  • ½ teaspoon salt (adjust to taste)
  • 1 cup pecans
  • 1 cup chocolate chips


  1. Preheat the oven to 425º F.
  2. Be sure the rack is in the center of the oven.


  1. Prepare the pie crust according to the directions – using a glass 9” pie plate.
  2. Finish with a high, generous decorative rim.
  3. Carefully line the pie shell with foil, fill with dried beans or uncooked rice, cover the rim with a strip of foil to prevent excess browning, and bake 15 minutes.
  4. Remove foil with beans or rice (leave the strip of foil on the rim), and return to oven until golden for 5 to 10 minutes longer. Cool on a wire rack.
  5. Reduce the oven heat to 375º F.


  1. Place the eggs, sugar, corn syrup, melted butter, vanilla (or rum), and salt in a large bowl and whisk until completely blended.
  2. Stir in the pecans and chocolate chips and pour the filling into the pie crust.
  3. Bake for 35 minutes in the pre-heated oven – until the edges of the filling are firm and the center is set. It should jiggle slightly (like JELLO) when you bump the pan.
  4. Cool completely on a wire rack for at least 1½ hours.
  5. Refrigerate the cooled pie until cold and firm, then slice.
  6. To serve, bring to room temperature or warm the slices in a 275º F. oven for 15 minutes  – just until the chocolate begins to soften.
  7. Traditionally served with sweetened whipped cream, but is also great with vanilla ice cream.

NOTE:  The pie can be stored in the refrigerator for up to 2 days.

Servings: 12

Recipe Tips


Vary the chocolate flavor by using 2 ounces each: dark, milk, and white chocolate, cut into ¼” chunks in place of the chocolate chips.

Traditional Pecan Pie

  1. Eliminate the chocolate chips and increase the pecans to 2 cups.
  2. White sugar and light corn syrup provide a mild, sweet, buttery flavor.
  3. Light or dark brown sugar combined with dark corn syrup will provide a more caramel-like taste.


Chocolate Ice Cream Pie – Recipe of the Day

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#c93434″]Ice Cream Pie – A Family Favorite for the Holidays[/typography]

Ice Cream Pie is by far the gold star family favorite since a friend introduced it to us over 30 years ago. This should be one of the first on your list to try for the holidays! One of the many delicious desserts in my cookbook, DESSERT – 50 Scrumptious Recipes. Pick up your copy today. 

[typography font=”Myriad Pro” size=”20″ size_format=”px” color=”#c93434″]Ingredients[/typography]


  • 1 cup semi-sweet chocolate chips
  • 1 cup evaporated milk
  • 1 cup mini marshmallows
  • 1 dash salt
  • 1 teaspoon vanilla extract


  • 1 gallon rich vanilla ice cream
  • ½ box vanilla wafers
  • ½ cup walnuts, chopped (optional)

[typography font=”Myriad Pro” size=”20″ size_format=”px” color=”#c93434″]Directions[/typography]


  1. Melt chocolate chips, milk, marshmallows, salt and vanilla over medium heat.
  2. Cook until thickened – stirring occasionally to prevent burning.
  3. Set aside to cool – must be cool prior to assembling pie.


  1. Line bottom of pie plate (9” preferable) with vanilla wafers.
  2. Place layer of ice cream over vanilla wafers to form the first layer of ice cream. Ice cream must be just soft enough to work with, but not so soft that it will quickly melt into a mushy mess.
  3. Flatten the ice cream to fill in the gaps and make a solid layer.
  4. Spread ½ chocolate sauce over the ice cream – covering completely.
  5. Place vanilla wafers around the edge of the pie plate to complete the crust (flat side against the pie plate slanted edge).
  6. Build another layer of ice cream (this should use all or almost all of the ice cream).
  7. Cover top with remaining chocolate or to taste.
  8. Sprinkle top with nuts, if desired.
  9. Cover with plastic wrap and place in freezer to set (at least four hours before serving).
  10. Take out of the freezer about 20 minutes prior to serving to facilitate cutting.

Servings: 8

[typography font=”Myriad Pro” size=”20″ size_format=”px” color=”#c93434″]Recipe Tips[/typography]

  • For family dinners I make half of the pie topped with nuts and half without – to meet everyone’s preferences.
  • This is a great holiday or special occasion dessert because it can be made several days ahead of time.
  • Just remember to take it out of the freezer 20 minutes before serving so that it will cut easily.


Chocolate Caramel Shortbread Bars – Recipe of the Day

Chocolate Caramel Shortbread Bars
Image by Lili Chin

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#ab1d1d”] Make Ahead Dessert for the Holidays[/typography]

This is a wonderful dessert that blends smooth chocolate, rich Dulce de Leche and sweet shortbread in one perfect taste. It can be prepared ahead, frozen, and served when you need it – to the delight of family and friends. 

[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#ab1d1d”]INGREDIENTS[/typography]

  • 3 cubes softened butter (not margarine)
  • ½ cup sugar
  • teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 can (13.4 oz) Dulce de Leche (or make your own)
  • ¾ cup whipping cream
  • 6 tablespoons  butter (not margarine)
  • 3 tablespoons light corn syrup
  • 12 ounces semisweet chocolate chips
  • ¾ teaspoon vanilla

[typography font=”Myriad Pro size=”18″ size_format=”px” color=”#ab1d1d”]DIRECTIONS[/typography]

  1. Place butter in a large bowl and beat with an electric mixer on medium to high speed for 30 seconds.
  2. Add sugar and 1½ teaspoons vanilla; beat until combined, scraping sides of bowl occasionally.
  3. Add the flour – beating with the mixer as long as possible and finish mixing with a heavy wooden spoon.
  4. Cover and chill for 30 to 60 minutes or until dough is easy to handle.


  1. Preheat oven to 350º F.
  2. Line a 13” x 9”x 2” pan with foil – wrap the foil over edges of pan.
  3. Press dough evenly into bottom of the foil-lined baking pan.
  4. Bake for 20 to 25 minutes or until top is lightly browned.
  5. Cool in pan on a wire rack.
  6. Spread Dulce de Leche evenly across the top of the cooled crust.
  7. Place the whipping cream, 6 tablespoons butter, and the corn syrup in a medium sauce pan.
  8. Bring to a boil over medium heat, stirring to dissolve syrup.
  9. Remove from heat.
  10. Add chocolate and vanilla to mixture in the saucepan – DO NOT STIR.
  11. Let stand 5 minutes, then, stir until smooth.
  12. Let stand 10 minutes at room temperature to cool slightly.
  13. Slowly pour chocolate mixture evenly over the Dulce de Leche layer.
  14. Cover and chill 1 to 2 hours or until chocolate layer is completely set.
  15. Use the foil to lift uncut bars out of pan.
  16. Cut into bars.

Yield: 48 bars

TO STORE: Layer bars between sheets of waxed paper in an airtight container and cover. The bars can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#ab1515″][print_link][/typography]