Tuesday, October 18, 2011

Chocolate and Apple Desserts!

This is about the time of the year everyone thinks about apples for Halloween, but not only for trick or treaters… they are good at any time!

I’ve found some delicious recipes and I think you should check them out!


Chocolate Covered Apples


6 medium sweet-tart apples, such as Braeburn, Fuji, or Gala

Popsicle sticks

1 pound semisweet chocolate, cut into chunks

1 cup M&M's, chopped pistachios, shredded coconut, toffee pieces, or crushed Oreos


Twist off the stems from the apples and push a Popsicle stick down into the core. Put the apples in the fridge while preparing the chocolate; they'll coat better if they're cold.

Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Remove from the heat and stir until completely melted and warm, not hot. Dunk each apple into the chocolate, allowing the excess to drip back into the bowl. Roll the apples around in the chocolate, turning with the stick, so it's coated all the way up to the top. Use a spoon to baste any hard to get spots.

Put the desired coating in a separate bowl and roll the dipped apple around so it is completely covered. Set the chocolate dipped apples on a cookie sheet lined with wax paper. Refrigerate until the chocolate is set.


Apple-Chocolate Bread Pudding


5 white bread slices, diced

4 apples, peeled and diced

2 tablespoons butter

2 teaspoons ground cinnamon

¾ cup chocolate chips

1 (14 oz.) can condensed milk

1 ½ cups of milk

¼ teaspoon vanilla extract

5 whole beaten eggs

2 tablespoons sugar


Preheat the oven to 375º F.

In a large mixing bowl, whisk together the milk, condensed milk, vanilla, sugar and the beaten eggs and mix well.

Place a medium sauce pan over medium heat and add the butter, apples and cinnamon. Stir and cook for about 7 minutes.

Add bread to milk mixture. Let it stand for about 20 minutes or until bread absorbs most of the mixture.

Add the apples and chocolate chips to the mixture and stir well.

Carefully pour an equal amount of the pudding mixture into the ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.

Place the roasting pan in the oven and bake for 45 minutes. Serve warm.

Yield: 6 servings


Apple Chocolate Chip Dessert Pizza


12 ounces STOUFFER'S harvest apples, defrosted according to directions

1 package 18 oz. NESTLÉ® TOLL HOUSE® refrigerated chocolate chip Cookie dough

2/3 cup quick or old-fashioned oats

2 ounces cream cheese, softened

1/4 cup sour cream

1 tablespoon granulated sugar

1/3 cup chopped walnuts


Combine cookie dough and oats. Press mixture into bottom of heavily greased 10 to 12-inch pizza pan to form crust (9 x 13-inch pan may be substituted).

Bake in preheated 375°F. oven for 10 to 15 minutes or until set. Remove from oven.

Beat cream cheese, sour cream and sugar until smooth in mixer bowl.

Spoon Escalloped Apples on top of crust. Spread with cream cheese mixture; sprinkle with walnuts.

Bake for 25 to 30 minutes or until cream cheese mixture is set in the center. Cool in pan on wire rack. Drizzle with chocolate sauce.

Defrost escalloped apples in microwave on 50% power for 6 to 7 minutes.

Servings: 8


Apple Hazelnut Chocolate Cake

Ingredients for the Apple Hazelnut Chocolate Cake:

1-2 tart and crisp apples           

1/3 cup hazelnuts, chopped

250g bittersweet chocolate, chopped 

2/3 cup heavy whipping cream           

3 yolks from large eggs            

4 tsp. cornstarch                       

3 tbsp. honey                            

3 whites from large eggs          

Confectioner's sugar and ground cinnamon (for dusting)


Use tart apples such as Pippin or Russet. I used Granny Smith apples.

Use 64 to 85 percent for the bittersweet chocolate (the original recipe calls for 66% chocolate). I used 71% chocolate.

Apple Hazelnut Chocolate Cake Instructions:

Preheat Oven to 375ºF/190ºC Prepare an 8-inch or 9-inch springform pan (at least 2 inches deep).

Use nonstick spray or softened butter to grease the bottom and sides of the springform pan.

Peel, core, and slice the apples into 1/2-inch dice and set aside.

In a small saucepan, bring the heavy cream to a boil. Pour over the chopped chocolate and let cool for about a minute.

Using a rubber spatula, slowly mix in the egg yolks and cornstarch until thoroughly incorporated. The mixture will be smooth and slightly thick.

Add the honey to the egg whites and whip to soft peaks.

Using a whisk, add about 1/3 of the whipped egg whites to the chocolate mixture to lighten. Using a rubber spatula, gently fold in the remaining whipped egg whites in two batches, taking care to avoid over-mixing. White streaks of egg white should still be visible in the chocolate.

Deposit the batter into the greased springform pan. Top with the chopped apples and hazelnuts and dust lightly with confectioner's sugar and ground cinnamon.

Place the springform pan on a cookie sheet or sheet pan and bake immediately.

Bake 375ºF/190ºC for 25 to 35 minutes, until a wooden skewer inserted in the middle of the cake comes out clean.

Let the cake cool in the springform pan for at least 15 minutes before unmolding.

Apple hazelnut chocolate cake cooling on a wire rack.

Best served warm shortly after baking.


Apple Caramel Cheesecake Recipe with Chocolate and Vanilla


1 graham pie crust

1 cup milk

1 package vanilla instant pudding

21 oz. can apple pie filling

1 ½ cups whipped cream

8 kiwi fruits

½ teaspoon cinnamon

Caramel ice cream syrup

4 chocolate caramel bars


Spoon the apple pie filling into the pie crust and sprinkle half the cinnamon over it.

Beat the pudding mix, milk, and remaining cinnamon for a couple of minutes with a wire whisk, and then fold in the whipped cream.

Spoon this mixture over the apple pie filling and refrigerate overnight.

Peel the kiwis and slice each one lengthwise into 6 strips.

Arrange the kiwi slices on 8 serving plates and top each plate with a slice of cheesecake.

Break the chocolate caramel bars into pieces and decorate each cheesecake slice with a chunk or 2 of chocolate.

Drizzle the caramel syrup over the top and serve immediately.

Serves 8


Now go and get some apples… because I can see you are c.r.a.v.i.n.g! :)

I’ve got nothing but Halloween treats with chocolate recipes coming up… you don’t want to miss them! See you soon!

Happy chocolate day!

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