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Dark Chocolate Pinspiration!

Written by Jenny -

Dark Chocolate Pinspiration

If you have been looking for some new dark chocolate recipes to prepare, have we got some to share… ten decadent, super indulgent Nestlé® Toll House® Dark Chocolate Morsel recipes! We handpicked 10 bloggers to come up with tantalizing dark chocolate recipes with photos to match and did they deliver. Talk about amazing, creative and delicious recipes. Those trying them out in the kitchen had a hard time putting their forks and spoons down (present company included)! We sampled cookies, cupcakes, truffles, ice cream, panna cotta, pots du crème, bread pudding, ice cream cake. It was a tough job but glad we got to do it! All the recipes showcased our dark chocolate morsels very well.

Now it’s time for you to be the judge in this blogger competition. You can vote for any recipe on the Nestlé® Toll House® Dark Chocolate Pinspirations Board by “liking” them or repining from the board. Also, you may pin them to as many of your Pinterest boards as you would like. The blogger with the most likes and pins wins $5,000.

Here are the ten blogger entries… drum roll please!

Dark Chocolate Double Coconut Cookies

1. Dark Chocolate Double Coconut Cookies from Christina G. of dessertfortwo.com

Salted Caramel Dark Chocolate Cookies

2. Salted Caramel Dark Chocolate Cookies from Sally M. of Sally’s Baking Addiction

Dark Chocolate Mint Cupcakes

3. Dark Chocolate Mint Cupcakes from Erin S. of Dinners Dishes and Desserts

Dark Chocolate and Raspberry Panna Cotta

4. Dark Chocolate and Raspberry Panna Cotta from Josie T. of Daydreamer Desserts

Delicious Dark Chocolate Java Infused Cupcakes

5. Delicious Dark Chocolate Java Infused Cupcakes from Robin C. of Type-A Baker

Chocolate Amaretto Bread Pudding with Raspberry Cream Sauce

6. Dark Chocolate Amaretto Bread Pudding with Raspberry Cream Sauce from Anna H. of My Feelings Taste Like Cupcakes

Raspberry Dark Chocolate Ice Cream with Brownie Chunks

7. Raspberry Dark Chocolate Ice Cream with Brownie Chunks from Annalise S. of Completely Delicious

Dark Chocolate, Caramel, and Pretzel Crunch Ice Cream Cake

8. Dark Chocolate, Caramel, and Pretzel Crunch Ice Cream Cake from Lindsay S. of Life & Kitchen

Dark Chocolate Raspberry Pots de Crème

9. Dark Chocolate Raspberry Pots de Crème from Megan G. of What Megan’s Making

Dark Chocolate Toffee Truffles

10. Dark Chocolate Toffee Truffles from Jamie L. of My Baking Addiction

I hope you are as impressed with these photos as I was. Which one will be your favorite or will they all be? The last day to vote is 3/31, so get pinspired!

Dark chocolate recipes from verybestbaking.com:

Dark Chocolate Ganache Brownie Cakes  Dark Chocolate Cherry Fudge
Dark Chocolate Ganache
Brownie Cakes
Dark Chocolate
Cherry Fudge

Guaranteed Chocolate Craving: Oh Henry! Baby Cakes

Written by Liz -

Oh Henry! Baby Cakes recipe

I’m happy to announce the first runner-up to our All Things Chocolate recipe contest, and not surprisingly, it happens to be another chocolate/peanut butter/cream cheese combination! I’d also like to take a moment to thank those who submitted chocolate/peanut butter/cream cheese recipes; we had multiple submissions using those ingredients and it was a spectacularly delicious day in the test kitchen (just wait until we post about another amazing chocolate/peanut butter/cream cheese recipe that was cake frosting; it will be your new best frosting ever).

Believe me, this year the decision was tough! First place went to Peanut Butter Cookie Dough Chocolate Cheesecake, and this Oh Henry! Baby Cakes recipe came in a very close second. I was lucky enough to get the assignment to make these little baby cheesecakes, and they are now one of my favorite things I’ve ever baked. Congratulations to Dawn Myers Moore from Youngsville, PA for her delectable combination of vanilla cookies, chocolate, peanut butter, cream cheese, cream and Oh Henry! candy. See how easy it is in the video below.

And I also thank you Dawn, for this persistent craving for chocolate/peanut butter/cream cheese desserts I’ve had over the last 3 weeks!

Oh Henry! Baby Cakes recipe

Oh Henry! Baby Cakes

Ingredients:

Directions:

PREHEAT oven to 325° F. Line a 12-cup muffin tin with 12 paper baking cups.

COMBINE cookie crumbs, melted butter and Nesquik in small bowl; mix well. Divide crumbs between 12 muffin cups and gently pat down to form a crust.

BEAT cream cheese and peanut butter in large mixer bowl until fluffy. Beat in extract and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in half of chopped candy bars. Spoon cream cheese mixture evenly over the cookie crust in each cup.

BAKE for 40 minutes or until just set. Remove from oven and transfer to a wire rack to cool for 20 minutes. Cover and refrigerate for 2 to 3 hours.

REMOVE papers from cheesecakes and place on a large serving tray or individual dessert plates. Prepare the ganache.

BRING whipping cream to a gentle boil in a small saucepan over medium heat. Remove from heat; stir in morsels. Use a wire whisk to whisk until completely combined and smooth. Let the ganache cool for 5 to 10 minutes.

SPOON ganache over the cheesecakes. Sprinkle with crushed peanuts. Top each with a piece of the remaining chopped candy bar. Return cheesecakes to the refrigerator for 20 to 30 minutes or until the ganache is firm. Remove and serve.

Oh Henry! Baby Cakes recipe

Links:

More chocolate/peanut butter recipes:

Swirled Peanut Butter Chocolate Cheesecake Bars recipe
Swirled Peanut Butter Chocolate Cheesecake Bars
Peanut Butter Cookie Dough Chocolate Cheesecake recipe
Peanut Butter Cookie Dough Chocolate Cheesecake

Grand Prize Winner of our All Things Chocolate Recipe Contest: Peanut Butter Cookie Dough Chocolate Cheesecake

Written by Chris -

Peanut Butter Cookie Dough Chocolate Cheesecake recipe

We did it! We just finished judging the top ten entries to our All Things Chocolate recipe contest (that’s our fantastic team pictured below). Fans were asked to share their best original chocolate recipe for a chance to win $1,000 and a place on Meals.com.

Nestle Kitchens contest judging team

Recipes were judged on their taste, creativity, ease of preparation and visual appeal. It was extremely close, but Rebecca Brooks from Warner Robins, GA pulled off the victory with her Peanut Butter Cookie Dough Chocolate Cheesecake.

Peanut Butter Cookie Dough Chocolate Cheesecake recipe

Rebecca’s unique use of Nestlé Toll House Peanut Butter Chocolate Chip Cookie Dough won us over. She placed cookie dough balls between layers of rich and velvety smooth chocolate cheesecake batter.  The dough-inside-cheesecake was so good, I found myself digging through the cheesecake to get to it! Really — it wasn’t pretty. Once baked and chilled, Rebecca recommends drizzling the cheesecake with melted chocolate, then serving each slice with a baked peanut butter chocolate chip cookie. Wow! Her recipe, as submitted, looks like the image above.

Here is Rebecca’s winning recipe for Peanut Butter Cookie Dough Chocolate Cheesecake.

Ingredients for 16 servings:

Directions:

PREHEAT oven to 350° F.

COMBINE cracker crumbs, pecans and butter in large bowl; mix well. Press onto bottom of 9-inch springform pan (test kitchen tip – a measuring cup works well for patting the crust firmly into the pan!). Bake for 8 minutes.

PLACE 1 2/3 cups morsels in medium, microwave-safe dish. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape.  If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.

BEAT cream cheese and sugar in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Fold melted chocolate into cream cheese mixture (be sure to mix thoroughly or you will have cream cheese specks).

Peanut Butter Cookie Dough Chocolate Cheesecake recipe

SPOON approximately 1/3 of cream cheese mixture into springform pan; spread mixture evenly over crust.  Cut 10 cookie dough bar squares in half; roll into balls. Place 12 around 1 inch from outer edge, 6 in the middle and 2 in the center. Spoon remaining batter gently over dough balls; smooth down top.

Peanut Butter Cookie Dough Chocolate Cheesecake recipe

BAKE for 45 minutes or until edge is set but center still moves slightly. Refrigerate for at least 4 hours or overnight. (I think the cheesecake is absolutely delicious just like this, shown above.)

Peanut Butter Cookie Dough Chocolate Cheesecake recipe

Rebecca’s serving suggestions: Cut remaining cookie dough squares in half; roll into balls. Bake to desired doneness. Melt remaining 1/3 cup morsels and spread or drizzle over top of cheesecake (I decided to spread it, as shown above because I thought it looked pretty).

Garnish each cheesecake slice with a cookie or crumble the cookies and sprinkle around the edge of the cheesecake.  (Rebecca’s recipe called for whole cookies to be placed over each slice, but since I have little cookie monsters in my house, I used what cookies I had remaining and crumbled them around the edge of the cheesecake. I really liked it this way!) Serve immediately.

Thank you, Rebecca for this delicious cheesecake recipe! And congratulations!

Second place went to Dawn Myers Moore from Youngsville, PA for her Oh! Henry Baby Cakes. Liz will be sharing this recipe soon…you are going to love it, I promise!

Third place went to Amy Di from Austin, TX for her Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves. This delicious recipe will be shared soon too.

Thank you so much to all who entered! And a special thank you to our Facebook fans who took the time to vote for their favorite recipe.

Links:

More cheesecake recipes:

Black Bottom Cheesecake recipe
Black Bottom Cheesecake
Chocolate Chip Cheesecake recipe
Chocolate Chip Cheesecake

Recipe Contest: Nestlé Kitchens Seeks Delicious Original Chocolate Recipes

Written by Chris -

Chocolate Recipe Contest

Endlessly versatile, chocolate is a treasured ingredient found in kitchens, desserts and even coffee. In the pantries of the Nestlé Kitchens, everything from baking cocoa to semi-sweet morsels is used to add a special touch to recipes. In celebration of this irreplaceable ingredient, Nestlé Kitchens is hosting a recipe contest to find both sweet and savory entries that highlight chocolate at its best.

Visit the contest on Facebook BY JUNE 8 and share your best original chocolate recipe for a chance to win $1,000 and a place on Meals.com! The winning recipe will also be featured here on the Nestlé Kitchens blog.

Dark Chocolate Bruschetta Recipe

Need a little inspiration? Your recipe can be simple, like this Dark Chocolate Bruschetta (shown above).

Chocolate Buttermilk Layer Cake Recipe

Or perhaps a little more complex, like this Chocolate Buttermilk Layer Cake.

Red Wine-Braised Pork Roast Recipe

Or even savory, like this Red Wine-Braised Pork Roast.

Is your recipe worth $1,000? If you don’t win, guess what? I personally hand-selected my favorite kitchen essentials for the second and third prizes/runners-up! These essentials will be bundled with an assortment of Nestlé baking products (ARV $100 each). So, what are you waiting for, go enter!

Click here for official contest rules.

Announcing our Recipe Contest Winners: Top 10 Holiday Cookie Recipes

Written by Chris -

Triple Chocolate Molten Mint Cookies recipe

We were thrilled with the caliber of recipes that came through – thank you to all that entered!

Grand Prize Winner ($1,000!): Triple Chocolate Molten Mint Cookies by Lindsay Weiss

Congratulations, Lindsay! ALL judges loved this cookie for its intense chocolate flavor and “under-baked” brownie-like texture. If fact, when I was calculating the numbers, this recipe had a near perfect score! One judge commented that this will be her new holiday cookie – that’s quite a compliment seeing how seriously we take our cookies.

We were impressed with how this cookie was not overly sweet. With three kinds of chocolate (Nestle Toll House Dark Chocolate Baking Bars, Nestle Toll House Semi-Sweet Chocolate Morsels and Nestle Toll House Dark Chocolate & Mint Morsels) one would assume it would be very sweet – the flavors were, in fact, very well-balanced.

We also tested this recipe with all chocolate, no mint morsels. Good news, if you are not a mint fan, you can easily use dark chocolate or semi-sweet chocolate in its place.

Triple Chocolate Molten Mint Cookies

Ingredients needed for 20 cookies:

Directions:

PREHEAT oven to 350° F. Line baking sheets with parchment paper.

MELT butter in a double-boiler (or stainless bowl set over – but not touching – simmering water). Once butter is melted, add dark and unsweetened baking bars and stir until melted and smooth. Remove the bowl from heat and let cool slightly.

SIFT flour, baking powder and salt together into a medium bowl and set aside briefly.

BEAT eggs in large mixer bowl until foamy, about 30 seconds. Increase the speed to high and gradually add sugar, then vanilla extract. Continue beating until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the cooled chocolate, making sure it is completely incorporated. Reduce the mixer speed to low and gradually add the flour mixture. Stir in the semi-sweet and dark chocolate & mint morsels by hand.

SCOOP dough using a 2-inch ice cream scoop onto the prepared baking sheets, placing the dough about 1 ½ inches apart.

BAKE for 17 to 20 minutes or until the cookies are just set (centers may still seem underdone but will firm up upon cooling). Do not over bake. Let cool right on the baking sheets. 

To get the full “molten” effect, serve these cookies warm!

Chocolate and Salted Dulce de Leche Macarons recipe 

Runner up: Chocolate & Salted Dulce De Leche Macarons by Kelly Madey

Macrons and salted anything are very on trend, so when this recipe came through, it caught my eye. Kelly starts by caramelizing Nestle Carnation Sweetened Condensed Milk for the filling, and then finishes it with a few sprinkles of sea salt (I can literally eat this by the spoonful, very dangerous!). The macarons are made with powdered sugar, Nestle Toll House Baking Cocoa, almond flour and egg whites – they bake up beautifully!

Chocolate & Salted Dulce De Leche Macarons

Ingredients needed for 16 sandwich cookies:

FILLING

MACARONS

  • 1 cup powdered sugar
  • 1/2 cup almond flour or almond meal
  • 2 tablespoons NESTLÉ TOLL HOUSE Baking Cocoa (plus extra for optional garnish)
  • 1/8 teaspoon salt
  • 2 large egg whites, at room temperature (reserve yolks for another use)
  • 1 tablespoon granulated sugar

Directions:

FOR FILLING:

PREHEAT oven to 425° F. Fill a 13 x 9-inch baking pan halfway up with water. Pour the sweetened condensed milk in a 1- to 2-quart (8-inch-square) casserole baking dish. Cover with foil and place in the water bath. Bake for 1 hour. Stir. Remove foil and continue to bake for another 15 minutes or until the milk is a medium caramel color. Sprinkle with sea salt. Stir. Let cool to room temperature, then cover and refrigerate. Dulce de leche mixture will thicken as it cools.

FOR MACARONS:

LINE 2 baking sheets with parchment paper.

SIFT together the powdered sugar, almond flour, baking cocoa and salt into a medium bowl; stir. 

BEAT egg whites until soft peaks form. With the mixer running, add the granulated sugar and continue to beat until stiff peaks form. Gently fold the whipped egg whites into the dry ingredients until combined. The mixture will look very dry but it will come together. Keep folding until it resembles a wet cake batter.

PLACE macaron batter in a large freezer bag. Snip ¼ inch off the corner of the bag. Pipe the batter into 1-inch circles spaced about 1 inch apart on prepared baking sheets. Let stand for 30 minutes.

PREHEAT oven to 350° F. Bake macarons one batch at a time for 10 minutes. Macarons will have puffed and look dry on the top. Let cool completely; remove from parchment paper.

PLACE 1 teaspoon of chilled dulce de leche on the bottom of 16 macarons. Place remaining macarons on top making 16 sandwich cookies. Keep refrigerated until ready to serve. Dust with cocoa powder before serving. 

You will not use all of the dulce de leche for this recipe. Refrigerate and reserve for another use (just keep it away from me since I cannot control myself!).

Peppermint Mocha Chocolate Chip Cookies recipe 

Runner Up: Peppermint Mocha Chocolate Chip Cookies by Milisa Armstrong

Milisa knows her way around the kitchen – she was the grand prize winner in our There’s Always Room for Pie recipe contest. Turns out, she makes a mean cookie too!

We really liked the combination of flavors in this cookie. Milisa starts by melting 1 cup of Nestle Toll House Semi-Sweet Chocolate Morsels then follows with adding 2 more cups of morsels to the dough (yum!). The dough is also flavored with a little Nescafe Taster’s Choice Coffee. Each scoop of dough is topped with crushed peppermint candies so this melts right in to the cookie once baked. It makes for a beautiful presentation!

We hope Milisa will continue to enter our recipe contests!

Peppermint Mocha Chocolate Chip Cookies

Ingredients needed for 36 cookies:

Directions:

PREHEAT oven to 375° F.  Grease or line baking sheet with parchment paper.

MELT butter and 1 cup chocolate morsels in medium saucepan over medium heat, stirring constantly, until smooth. 

TRANSFER chocolate mixture into a large mixer bowl; add sugar and beat until combined. Add coffee granules, vanilla extract and peppermint extract; beat just until combined. Beat in eggs. Add flour and baking powder, mixing until all is incorporated. Fold in remaining 2 cups chocolate morsels. 

SCOOP dough onto prepared baking sheet, spacing 2 inches apart, using a medium size cookie scoop. Sprinkle each cookie with a little of the crushed peppermint candies.

BAKE for 10 to 12 minutes or until cookies are set. Cool for about 2 minutes on baking sheet and then remove to a wire rack to cool completely.

Here are the rest of the top 10 cookie recipes, in no particular order:

We are eagerly working on content for our next contest, so stay tuned!

Links:

Related contest-winning recipes:

Chocolate Cappuccino Decadent Pie recipe
Chocolate Cappuccino Decadent Pie
Brussels Sprout Slaw recipe
Brussels Sprout Slaw

Chocolate Soufflé or Pudding Pie? Peanut Butter Brownie Pudding Pie Recipe

Written by Chris -

Peanut Butter Brownie Pudding Pie recipe

Boy do I have a great recipe to share with you, especially right after National Brownie Day! It’s from a winner of our Nestlé employee pie contest, Tracy Lausman. I already highlighted the winning Chocolate Cappuccino Decadent Pie and Liz highlighted the second place No Fail Sweet Potato Pie. Now it’s time to share the third place pie!

This Peanut Butter Brownie Pudding Pie reminded me so much of my favorite chocolate soufflé recipe. It has somewhat of a molten center and the top is slightly crisp (ok, let’s get real, the top is insane! It’s melt-in-your-mouth good!). The crust is made with peanut butter cookies…chocolate chip cookies work great too! 

Peanut Butter Brownie Pudding Pie

Ingredients for 10 to 12 servings:

CRUST

BROWNIE PUDDING FILLING

  • 1 cup (1/2 pound) unsalted butter, plus extra for buttering the dish
  • 4 extra large eggs, at room temperature
  • 2 cups granulated sugar
  • 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/2 cup all-purpose flour
  • Seeds scraped from 1 vanilla bean
  • Vanilla bean ice cream or gelato (optional)

Directions:

FOR CRUST:

Peanut Butter Brownie Pudding Pie recipe

Bake cookies according to package directions, shown above. Then… these are Tracy’s exact words: “Pour half glass of milk. Dunk 1 peanut butter cookie into milk and eat. Best way to start any baking project.” I already like her!

Peanut Butter Brownie Pudding Pie recipe

Place about 15 peanut butter cookies into a food processor and pulse until crumbled. Stop just before consistency of dust. You need 1 1/2 cups of crumbs so pulse cookies or remove some of the crumbs if needed. (Save remaining cookies for another use or for eating later.) Place cookie crumbs into bowl and pour in melted butter. Mix well. Press mixture onto bottom and up side of 10-inch pie plate to form crust.

FOR FILLING:

Preheat oven to 325° F. Melt 1 cup butter; set aside to cool.

Peanut Butter Brownie Pudding Pie recipe

Beat eggs and sugar in mixer bowl fitted with the paddle attachment on medium-high speed for 5 to 10 minutes until very thick and light yellow (as shown above). 

Peanut Butter Brownie Pudding Pie recipe

Sift cocoa powder and flour together; set aside. When egg and sugar mixture is ready, reduce speed to low and add vanilla seeds and flour mixture, mixing only until combined. With mixer still on low, slowly pour in the cooled butter mixture and mix again just until combined.

Peanut Butter Brownie Pudding Pie recipe

Pour mixture into crust and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the pie plate, as shown above.

Peanut Butter Brownie Pudding Pie recipe

Bake for 1 hour “exactly” – again, these are Tracy’s words and I found her timing to be spot on. The center will appear very under-baked; as she puts it, “this dessert is between a brownie and a pudding”.  The top should look a little like a chocolate soufflé (it will deflate slightly). If you insert a toothpick halfway between the center and the side it should come out a bit wet as shown above. 

Peanut Butter Brownie Pudding Pie recipe

Cool for at least 10 minutes, then slice and serve with ice cream or gelato. You might need a spoon for this pie!

Peanut Butter Brownie Pudding Pie recipe

I included the pie image above so you can see what it looks like the next day. I cooled it completely, covered it, and then placed in the refrigerated overnight. The pie sets up really well as you can see!  So if you prefer a firmer pie, as hard as it is, let it cool completely. If you do refrigerate it, allow it to come to room temperature or gently warm it before serving.

Thank you Tracy for your delicious recipe!

Links:

More pie recipes:

Chocolate Cappuccino Decadent Pie recipe
Chocolate Cappuccino Decadent Pie
No-Fail Sweet Potato Pie recipe
No-Fail Sweet Potato Pie
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