When the weather turns chilly, few things are as comforting as a steaming mug of hot cocoa. I absolutely love hot chocolate and have shared my decadent hot chocolate recipe already. But sometimes you can’t beat the ease of a powdered mix. So now I’ve gone and made my own homemade hot cocoa mix recipe.

There’s something incredibly satisfying about preparing your own blend from scratch. You know what’s inside it and can ensure that it’s rich, creamy, and perfectly sweetened to your taste. I honestly had no idea what made hot cocoa mix before looking into making this recipe.

I love the fact that I can choose high-quality ingredients. Especially since I am a chocolate fiend. And many times those store-bought mixes just don’t seem to have that deep cocoa flavor I want. Using a good brand of cocoa and upping its ratio in the recipe makes this homemade hot cocoa mix really stand out from the rest.

The goal is deep, chocolatey flavor with a rich and creamy texture. By following this guide, you’ll be well on your way to concocting the best homemade hot cocoa mix that will become a staple in your kitchen every winter.

Ingredients for Homemade Hot Cocoa Mix

Creating your own homemade hot cocoa mix is not only easy but also allows you to customize the flavors to suit your preferences. Let’s dive into the essential and optional ingredients that will make your powdered milk hot chocolate recipe stand out.

Essential Ingredients for this Hot Cocoa Mix Recipe

Unsweetened Cocoa Powder – The backbone of any hot cocoa mix is the unsweetened cocoa powder. This ingredient provides the rich, chocolatey flavor that makes this drink what it is. Opt for a high-quality cocoa powder to ensure a deep, robust taste. I highly recommend both Valrhona Cocoa Powder and Rodelle Baking Cocoa as high-quality cocoa for this recipe. When making this recipe I used Valrhona.

Powdered Milk – Powdered milk is an essential component in a homemade hot chocolate mix. It adds creaminess and richness to your drink without the need for fresh milk, making your hot cocoa mix shelf-stable and convenient. By volume, this is actually the largest portion of the mix.

Powdered Sugar – For sweetness, powdered sugar is the best choice. It dissolves quickly and evenly, ensuring that your hot cocoa is smooth and free of granules. Adjust the amount of powdered sugar according to your sweetness preference.

Salt – A small pinch of salt may seem insignificant, but it plays a crucial role in rounding out the flavors. It enhances the chocolate’s depth and balances the overall sweetness of your hot cocoa mix recipe.

Optional Ingredients

Vanilla Powder – Vanilla adds a great, subtle flavor. But it is hard to add vanilla extract to a dry mix. So, try using some vanilla powder to add the flavor while keeping the mix dry. Adding a hint of vanilla powder can elevate your hot cocoa mix to new heights.

Mini Marshmallows – Who can resist the charm of mini marshmallows floating on top of hot cocoa? They add a fun, nostalgic touch and melt slightly to create an extra layer of sweetness and texture. I mostly wanted to add these to mimic the store-bought mixes that come with mini marshamallows. I bought an irrationally large amount of dehydrated mini marshmallows from Amazon.

Cinnamon – For a cozy, spiced twist, a dash of cinnamon can work wonders. It pairs beautifully with chocolate, adding warmth and a subtle complexity to your homemade hot chocolate mix. It will make your mix more akin to Mexican-style hot chocolate like from the brand Abuelita.

Candy Cane Bits – A festive addition that adds a refreshing, minty burst of flavor that contrasts wonderfully with the rich chocolate. Perfect for holiday treats or whenever you’re in the mood for something different.

By combining these essential ingredients with your choice of optional add-ins, you can create a homemade hot cocoa mix that is not only delicious but also tailored to your preferences. Whether you’re making a big batch to store for the winter or putting together a thoughtful gift for friends and family, this hot cocoa mix recipe is sure to impress.

Step-by-Step Guide to Making the Best Homemade Hot Cocoa Mix

Creating the best homemade hot cocoa mix is simpler than you might think. It starts with the right ingredients and techniques. Follow this powdered milk hot chocolate recipe to ensure your homemade mix is creamy, chocolatey, and absolutely delightful.

Measure out the ingredients – Accurate measurements are key to getting the perfect balance of flavors in your homemade hot cocoa mix. Measure out all of your ingredients. Depending on your taste preference, you can adjust the sugar quantity slightly, but sticking to my tested ratio will yield great results. Note that you can wait to measure out the larger mix-ins like dehydrated marshmallows since they can’t be sifted in the next step.

Sift everything together – Sifting is an important step that should not be overlooked. Cocoa powder tends to clump, which can result in a lumpy hot cocoa mix if not properly addressed. Use a fine-mesh sieve to sift all but the larger ingredients into a big mixing bowl. This process will break up any clumps and ensure a smoother consistency in your final mix. Break apart any larger clumps and force them through the sieve.

Mix everything thoroughly – With your ingredients sifted together, it’s time to stir them into a cohesive mix. Use a whisk to evenly mix the ingredients together. For a super smooth consistency, you could also use a food processor to combine the ingredients. I think it’s a bit of overkill but to each their own.

Add in larger mix-ins – Stir in any larger mix-ins like the dehydrated marshmallows or candy cane pieces.

Following these steps will help you create a rich, creamy, and delicious homemade hot cocoa mix that’s perfect for cozy winter nights.

Storing This Hot Cocoa Mix Recipe

When you’ve crafted the perfect homemade hot cocoa mix, you’ll want to ensure it stays fresh and flavorful for as long as possible. Proper storage is key to maintaining the quality of your mix, so let’s dive into the best practices for storing your homemade hot cocoa mix and understanding its shelf life.

Best Practices for Storing the Mix

1. Airtight Containers: Keep it in an airtight container. Exposure to air can lead to the mix absorbing moisture and clumping, which affects both texture and flavor. Mason jars with tight-fitting lids, vacuum-sealed bags, or any airtight plastic or glass containers are excellent choices.
2. Cool, Dry Place: Store your homemade hot chocolate mix in a cool, dry place, away from direct sunlight, heat, and humidity. A pantry or cupboard is ideal. Avoid storing near the stove, dishwasher, or any area with fluctuating temperatures.
3. Labeling: Always label your container with the date you made the mix. This is a simple yet effective way to keep track of freshness and ensure you’re using the mix within a suitable time frame.
4. Avoid Contamination: Use clean, dry utensils every time you scoop out some mix to avoid introducing moisture and contaminants that can ruin the homemade hot chocolate mix.

Shelf Life of Homemade Hot Chocolate Mix

When stored correctly, homemade hot cocoa mix can have a relatively long shelf life, making it a convenient and delightful treat to have on hand.

Typically, a homemade hot cocoa mix will last anywhere from 3 to 6 months when stored properly. The longevity depends on the ingredients used, especially the powdered milk.

Even if the mix is within the expected shelf life, it’s a good practice to give it a quick quality check before use. Look for signs of moisture, clumping, or any off smells. If in doubt, it’s best to err on the side of caution and discard any mix that seems compromised.

By following these storage tips and understanding the shelf life of your homemade hot chocolate mix, you can ensure that every cup you make is as delicious and satisfying as the last. So go ahead, whip up a batch, store it right, and enjoy the cozy comfort of homemade hot cocoa whenever the mood strikes!

Making a Drink with Your Homemade Hot Chocolate Mix

With our hot cocoa mix recipe made, it’s time to put it to use. To savor a steaming cup of hot chocolate, follow these simple steps using your homemade hot cocoa mix. This method ensures your drink is rich, creamy, and utterly satisfying.

Heat the Water or Milk – Decide whether you want to use hot water or milk to prepare your hot chocolate. Using hot water is quick and convenient, but using hot milk will yield a creamier and richer drink. I always prefer using milk as the base. Heat your chosen liquid until it is just below boiling point. You can heat it on the stovetop or directly in a mug in the microwave. Stir occasionally to avoid scorching if using milk.

Measure the Mix – Typically, 1/4 cup of our homemade hot cocoa mix per cup of liquid will give you a perfectly balanced hot chocolate. For a more intense chocolate flavor, feel free to add an extra spoonful. Adjust it to your liking. Add the hot milk or water and the cocoa mix into a mug together.

Stir to Perfection – Stir continuously for about 30 seconds to ensure the mix dissolves completely. If you notice any clumps, continue stirring or use a small whisk to break them up. Your basic hot cocoa is now ready to enjoy. And you made it all from scratch, well done!

Variations to Try

While the basic preparation is delightful on its own, there are numerous ways to elevate your homemade hot chocolate mix into a gourmet treat. Here are some variations you can experiment with:

• Peppermint Hot Chocolate: Add a drop or two of peppermint extract to your hot chocolate for a refreshing twist, or crush a candy cane and stir it into the mix.
• Mexican Hot Chocolate: Sprinkle in a pinch of cayenne pepper and a bit of cinnamon to add warmth and a slight kick to your drink.
• Salted Caramel Hot Chocolate: Drizzle in a bit of caramel sauce and a tiny pinch of sea salt to balance the sweetness with a hint of savory.
• Spiced Hot Chocolate: Add a dash of ground ginger, cloves, allspice, nutmeg, or cardamom for a spiced, aromatic beverage.

Feel free to get creative with toppings as well – whipped cream, marshmallows, chocolate shavings, or a sprinkle of cinnamon can turn your hot cocoa into a decadent dessert.

By following these steps and exploring these variations, you’ll transform your homemade hot cocoa mix into an enjoyable and personalized drink experience. Whether you stick with the classic preparation or venture into new flavor territories, each cup will bring warmth and comfort, perfect for any occasion.

Homemade Hot Cocoa Mix as a Gift

When it comes to giving gifts, nothing says cozy and heartfelt like a jar of this homemade hot cocoa mix. Perfect for the holiday season, a thoughtfully gifted homemade hot chocolate mix can warm up anyone’s day. Here are some creative ideas to make your homemade hot cocoa mix gift-ready:

Creative Packaging Ideas

• Mason Jars – A classic choice for a good reason. They’re practical but also visually appealing, showing off the delicious mix you’ve made. Layer the ingredients inside for a beautiful striped look, and let them mix it together themselves.
• Glass Tubes – For a more elegant presentation, consider using glass test tubes or spice jars. These are perfect for smaller portions and look stunning when grouped together in a gift basket. Bonus points if they fit a perfect single-serving amount.
• Cellophane Bags – If you’re going for a simple look, cellophane bags tied with decorative ribbons or twine can be an excellent option. They are also cheap and easy to transport.
• Vintage Tins – Scour thrift stores or online marketplaces for vintage tins. These unique containers not only add a touch of nostalgia but are also reusable, making your gift more sustainable.
• Gift Basket – Store the mix in any of the above containers, then add it to a gift basket along with some candy canes, mugs, marshmallows,

Personalized Labels and Tags

Personalizing your homemade hot chocolate mix gift with custom labels and tags will elevate it from a simple treat to a memorable keepsake. Include a small recipe card with instructions on how to prepare the hot cocoa mix. This not only adds a thoughtful touch but also ensures that the recipient knows exactly how to enjoy their gift. Here are some ideas to get you started:

• Printed Tags – Utilize online design tools or templates to create your own printable tags. You can find various free designs that suit any theme, from festive Christmas styles to minimalist, modern looks. I have also made my own fun printable PDF with instructions and ingredients listed out that you are free to use if you’d like.
• Handwritten Labels – Add a personal touch by handwriting labels on kraft paper or cardstock. Include the recipient’s name, a special message, and the ingredients list. Use a calligraphy pen for a more artistic look.
• Stamped Tags – For a more hands-on crafting experience, use rubber stamps to create unique designs on blank tags. You can find stamps with holiday motifs, personalized messages, or even cocoa-themed illustrations. I’ve never done this myself but I have seen some amazing creations.
• Chalkboard Labels – Chalkboard labels are both trendy and functional. Write the details with a chalk marker, and attach the label to your jar or bag.

Making your own hot cocoa mix is about enjoying homemade goodness. By creating your powdered milk hot chocolate recipe from scratch, you control the ingredients. Each cup reflects the care you’ve taken in making it by yourself.

So, gather your ingredients, mix a batch, and relish the process of making hot cocoa. Each mugful will remind you of simple pleasures and the unique taste of something made with care. Cheers to warm moments and delicious sips!

How did yours turn out?

I’d love to hear when you try out this homemade hot chocolate mix! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Homemade Hot Cocoa Mix

Recipe by Marc PetersonCourse: Drinks, DessertDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

Indulge in the warmth and comfort of homemade hot cocoa mix. Use this easy recipe to make your own delicious hot chocolate mix today!

Ingredients

• 1 3/4 cups milk powder

• 1 1/2 cups powdered sugar

• 1 cup unsweetened cocoa powder

• 1 teaspoon cornstarch

• 1 teaspoon fine sea salt

• 1 tablespoon vanilla powder (optional)

• 1/3 cup dehydrated marshmallows (optional)

Directions

• Making the Powder Mix
• In a wide fine sieve set over a large mixing bowl, add the milk powder, powdered sugar, cocoa powder, cornstarch, fine sea salt, and vanilla powder
• Sift everything through the sieve, breaking up any clumps
• Using a whisk or a spoon, mix all the dry ingredients together until they are well combined and there are no clumps – if using dehydrated marshmallows, mix them in at this time
• Transfer the cocoa mix to an airtight container and store it in a cool, dry place for up to 6 months
• Making a Drink
• In a small saucepan or the microwave, heat your water or milk until it is hot but not boiling
• In a mug, stir 1/4 cup of the cocoa mix per cup of water or milk until fully dissolved

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The post How to Make the Best Homemade Hot Cocoa Mix appeared first on Do You Roux?.

The idea for this chocolate dessert pizza comes by way of a local restaurant chain called Pizzeria Limone. They offer something similar to this recipe named the Divino pizza. It is delicious in its own right (and so are a lot of their other offerings – try it if you’re ever in the Salt Lake City, Utah valley area). It’s a great way to end a meal and treat yourself.

I hadn’t ever considered making it myself until we had a pizza night at our house one day. There was a small amount of extra dough and our group was discussing what pizza type to make. I was generally thinking of pepperoni or our cheesy garlic bread pizza. But my sister (who loves the Divino pizza) suggested a small dessert pizza.

So I took what I had in the pantry and made it work. And it turned out to be a sumptuous sweet treat to end the meal. I decided right then and there that I needed to go all in and make my own version of a delicious chocolate caramel dessert pizza.

And it doesn’t have to take a lot of effort either. This is a delicious, easy-to-make, and fun dessert that is sure to impress everyone who eats it.

What Is A Dessert Pizza?

Put simply, a dessert pizza is some kind of flat base with sweet toppings. Basically, a pizza but with sweet instead of savory toppings.

A lot of dessert pizzas use different bases instead of your typical pizza dough. I’ve seen cookie, graham cracker, and pie crust bases used for the crust in dessert pizzas. But regular dough or sweet roll dough are also common.

To fully fulfill the dessert part of a dessert pizza, you’ve got to fully load it with sweet toppings. These can include sliced fruits, chocolate, caramel, cookies, marshmallows, candy, peanut butter, Nutella, icing, cinnamon, and so much more.

Anything with a sweet flair could be a candidate for addition atop a dessert pizza. If you’re looking to create your own version of a dessert pizza, just let your inner child free.

How to Make A Sweet Pizza From Scratch

To make this pizza from scratch, we’ll go through the whole process from start to finish. Starting with making the dough to pre-baking then topping and finishing the chocolate dessert pizza. If you really want to speed things up, just buy some dough or a crust from the store and skip straight to prebaking and topping.

Just know that it won’t be quite the same experience as making dough from scratch.

As noted above, dessert pizzas can have many different things as their crusts. I decided to go with a kind of sweet roll dough that you might find with a cinnamon roll. This makes a rather sticky and at times kinda hard to work with dough. But trust me, it is worth it.

Begin by activating the yeast with the sugars and warm water. This will get the yeast all excited and ready to be the leavening agent in the dough.

Mix in milk, olive oil, and salt. Then add in the flour and mix it up. I used my KitchenAid stand mixer to whip together this batch of dough and used the dough hook attachment specifically to help mix and knead the dough. I just let the mixer run for a few minutes after everything had fully combined to knead the dough.

But this can all also be done by hand. After activating the yeast, just mix everything together until the flour is fully combined. Then pour it out onto a clean surface with a bit of flour and get to kneading by hand. Do so for 5 to 8 minutes.

Preparing the Dough

With the dough kneaded, we’re ready to give it a rise. Add the dough to a lightly greased bowl, loosely cover it with a clean towel, and let it sit in a warm spot for about an hour until it has doubled in size.

Note that if you are lacking a warm spot in your kitchen like I was this winter, turn your oven on for a few minutes and then turn it off. You don’t want it to be hot, but letting the oven preheat for a very short time should get it warm enough to help the dough rise.

After the dough has had a chance to rise, it is time to divide it and start shaping our pizzas.

Preheat the oven to 450°F (230°C). Dump the dough out onto a lightly floured surface. Use a bench scraper or knife to cut the dough into two roughly equal portions.

Shape the two different portions into round balls by folding the edges away from you and pinching them together to create a sort of surface tension on the outside. Keep doing this and lightly rolling them in the palms of your hands until a smooth ball of dough forms.

Now begin shaping the crust for our chocolate dessert pizza by flattening the dough balls. With room to spread out, press down on the center of the dough ball to begin flattening it into a round crust. Then work outwards, pressing and shaping until you get a nice, thin crust.

We’ll be cooking one pizza at a time unless you have two pans and a decent amount of oven space.

Move one of the pizza crusts to a round pizza pan (I absolutely LOVE these pizza pans from Le Creuset) or a baking sheet. Put the pan into the oven and pre-bake the crust for 4 minutes. Especially since we will be working with a lot of sugar in this dessert pizza, we need to pre-bake the crust so that the crust will be fully cooked through and the toppings won’t burn.

Sugar will burn quickly at high heat, so it is very important to partially cook the crust before topping it. After 4 minutes, take the crust out.

Chocolate Dessert Pizza Toppings

After making the dough and pre-baking it, we’re ready to top our pizza with sweet goodness.

Remember that the recipe calls for toppings for two pizzas, so be sure to split the amounts in half for each pizza. To be honest, though, the amounts are mere suggestions. Just top each pizza with as much as feels right for you.

Though do note that pizzas tend to need fewer toppings than it seems. At least for my greedy eyes. Similar to over-filling my burritos, I just want to add all of the toppings onto a pizza. But it can be too excessive. Remember that things will melt and spread as they cook.

Start by placing down the white chocolate chunks, dark chocolate chunks, and mini marshmallows. Just try to get an even spread around the top of the pizza so that every bite is full of chocolatey sweet goodness.

Now, drizzle on the chocolate sauce and the caramel sauce. I usually have my sauces in plastic squeeze bottles for easy drizzling whenever I need it. But you could just as easily use a spoon to pick up some sauce and drizzle it out. Just be a bit careful with the spoon to not drop a ton of sauce in a single spot.

The only ingredient that won’t go on before baking is powdered sugar. This is just for sprinkling on top at the end and is mostly for a fancy look and isn’t really needed. It just gives it that nice extra flair. I put a little powdered sugar into a small mesh strainer and tap it while holding it over the chocolate pizza.

Where to Find Ingredients

Because this recipe is so focused on the toppings (especially the chocolate), I think it is very important to source some quality ingredients.

For the chocolate and caramel sauces, I suggest making your own. I recently made a post on how to make chocolate syrup in preparation for making this chocolate dessert pizza recipe. It is fast and easy. And a while ago I posted my salted caramel sauce recipe that I think works well here.

You could also buy store-bought dessert sauces.

For the chocolate chunks, I admittedly used some very fancy stuff. I used the same Callebaut Belgian white chocolate chunks from my white chocolate chunk cookies. I had leftovers so it seemed like a good use. The Valhrona dark chocolate I used is currently not available but I have also used this fancy Callebaut chocolate before.

You don’t need to use as fancy a chocolate. You could also use some decent-quality white and dark chocolate bars from the grocery store and just chop them up. Just keep in mind that chocolate is the central flavor of this recipe when buying ingredients.

Now that you’ve got all of the necessary ingredients, you can start preparing your dessert pizzas.

How to Cook Chocolate Dessert Pizza

Now comes the final bake of the pizza.

With the toppings perfectly spread out, put the pizza back into the oven at the same temperature. Bake it for 5 to 7 minutes until the dough has cooked through.

The mini marshmallows will puff up and brown, and the chocolate will begin to melt down (though they will roughly contain their shape and not fully puddle down). The edge of the crust should just start to become golden brown.

If anything starts to burn and/or smoke, then remove it from the oven immediately! Sugar is in high danger of getting too hot and burning. When it is finished baking, remove it from the oven and let it cool a little before slicing and serving. Repeat the process with the second pizza.

Remember the sugar will be very hot right out of the oven. Trust me, I’ve been burned.

For an especially delightful presentation, drizzle a bit of chocolate and caramel sauce onto a plate before serving a slice on it.

How did yours turn out?

I’d love to hear when you try out this triple chocolate caramel dessert pizza! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Tempting Triple Chocolate Caramel Dessert Pizza

Recipe by Marc PetersonCourse: DessertDifficulty: Intermediate

Servings

12

servings

Prep time

40

minutes

Cooking time

10

minutes

Rise Time

1

hour 

Total time

1

hour 

50

minutes

For chocolate lovers, this triple chocolate caramel dessert pizza recipe is just what you need! A delicious, decadent, and tempting dessert that you’ll love. Note that this recipe makes two decently sized dessert pizzas.

Ingredients

• Sweet Pizza Dough

• 175 grams warm water (3/4 cup)

• 7 grams active dry yeast (1/2 tablespoon)

• 30 grams brown sugar (3 tablespoons)

• 50 grams honey (2 tablespoons)

• 70 grams milk (1/4 cup)

• 18 grams olive oil (1 tablespoon)

• 4 grams salt (1/2 teaspoon)

• 400 grams flour (2 and 2/3 cups)

• Dessert Pizza Topping

• 1 cup white chocolate chunks

• 1 cup dark chocolate chunks

• 1/2 cup mini marshmallows

• 4 tablespoons chocolate sauce

• 4 tablespoons caramel sauce

• 2 tablespoons powdered sugar

Directions

• Sweet Pizza Dough
• Stir together the warm water, yeast, brown sugar, and honey in the bowl of the stand mixer if you will use that or in a regular mixing bowl if by hand until well combined
• Let the yeast mixture sit for about 10 minutes until the yeast has activated and the mixture has foamed up a bit
• Mix in the milk, olive oil, and salt
• Slowly add in the flour while mixing with the dough hook on a stand mixer or with a mixing spoon by hand – keep adding the flour and mixing until it is all used and fully combined
• Knead the dough in a stand mixer for 5 minutes, or by hand for 8 to 10 minutes
• Pour the dough out into a lightly greased bowl and let rise, covered with a towel in a warm place for about an hour until it roughly doubles in size – then the dough is ready for the next steps
• Dessert Pizza Topping
• Preheat the oven to 450°F (230°C)
• Place the risen dough onto a work surface and use a bench scraper or knife to split it into two roughly equal portions
• Shape both dough portions into balls by pulling the edges towards each other, shaping and pinching them together, and smoothing out the dough into a ball by rolling them in your palms or on the work surface
• With each dough ball, form a flat circle by pressing down in the center of the ball and then slowly pressing down and working from the inside out to get a nice, flat crust
• Place the dough onto a pizza pan or baking sheet and pre-bake the crust for 4 minutes, then remove it from the oven
• Evenly top the pre-baked crust with half of the white chocolate chunks, dark chocolate chunks, and mini marshmallows, then drizzle half of the chocolate sauce and caramel sauce over the toppings
• Place the baking pan into the oven and bake for 5 to 7 minutes until the dough is cooked through and just begins turning golden brown on the edges
• Let it cool for a few minutes, sprinkle the powdered sugar on top for a decorative touch, and then serve
• Repeat steps 5 through 8 with the second pizza

Notes

• It can be helpful to warm the milk for the dough in the microwave for 30 seconds or so before adding it in
• If you need a warm place for the dough to rise, heat your oven for a few minutes and then turn it off before placing the dough inside

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The post Tempting Triple Chocolate Caramel Dessert Pizza Recipe appeared first on Do You Roux?.

Growing up, we would always have a plastic bottle of Hershey’s syrup ready to go. I used to mix it in with milk for a constant supply of quick chocolate milk. I hadn’t done that in a while because my wife grew up with Nesquik powder and that’s what we usually have on hand. So, it was about time for me to make my own homemade chocolate syrup.

I have long established my love of chocolate (see my homemade hot chocolate, dark chocolate ganache, white chocolate chunk cookies, and gooey German chocolate caramel bars for example). And a simple chocolate sauce like this makes it possible to add chocolate to anything!

Amazingly, it only takes 5 simple ingredients to make this syrup. And you will likely have most of them available in your kitchen already. So with just a small amount of time and effort over the stovetop, you can make your own homemade chocolate syrup.

Follow along below for a super easy recipe alternative to store-bought chocolate syrup. It is a delicious treat that everyone will love and it is easy to make!

Hershey’s Chocolate Syrup History

Hershey’s is a famous brand of candies and confections that originated in Pennsylvania. According to Hershey Community Archives, their chocolate syrup was first made commercially available in 1926 to bakers, soda shops, and restaurants. Then in 1928, it was sold for home use.

Originally sold in metal cans, they changed to their iconic plastic bottles in 1979.

According to Hershey’s website, their syrup currently contains the following ingredients: High Fructose Corn Syrup, Corn Syrup, Water, Sugar, Cocoa, Potassium Sorbate, Salt, Xanthan Gum, Mono and Diglycerides, Polysorbate 60, Vanillin.

With some of those complicated ingredients, you may think it is a bit scary to try and make this at home. But the homemade recipe is simpler and doesn’t use anything unique or complicated.

Easy Chocolate Sauce Ingredients

The 5 simple ingredients to make chocolate syrup are water, sugar, cocoa powder, vanilla, and salt. That’s it. Most kitchens will have the majority, if not all, of these ingredients on hand.

Seeing that this is a chocolate syrup, cocoa is the central ingredient for flavor in this recipe. So, while you can use any unsweetened cocoa powder in this recipe, I recommend using one of higher quality for the best results possible. I would suggest either this Valrhona cocoa powder or this Rodelle cocoa powder.

You could also use Hershey’s unsweetened cocoa powder since it is a Hershey’s copycat.

A touch of pure vanilla extract provides a good depth of flavor to the sauce. Many recipes call for this to be added after cooking, but I found that it made no difference to add it before or after. And it is a lot easier to just mix everything together to start. So that’s what I did. Take it or leave it.

For the sugar, we’ll just use simple granulated white sugar. Then finish things off with tap water and fine table salt.

How to Make Chocolate Syrup

Making a delicious dessert sauce isn’t difficult. So, don’t be afraid to give this a try.

When you start thinking about chocolate syrup, you need to understand that there are different kinds of syrups. Some are made with milk and or butter, while others are made without. You can use either kind of syrup in a recipe. However, I choose to use no dairy in this recipe.

It keeps things simple and straightforward with no real chance for mistakes.

Just measure out and mix together all of the ingredients in a medium-sized saucepan. I recommend using a whisk to help get the cocoa powder to stir into the water.

Note that when it is first mixed the cocoa powder will not fully stir into the water. You’ll likely have some dry-looking cocoa sitting on top of your sauce. This is normal. Once it heats up it will fully mix together into a beautiful chocolate syrup.

Put the pan over medium heat and stir it occasionally until it comes to a light simmer. At this point, all of the powder should be mixed in and it should look like a fairly smooth, dark sauce – though with some bubbles on top from stirring and simmering.

Turn the heat to low and let it simmer, stirring occasionally for about 10 minutes. This will let it thicken up a little and make the consistency more like Hershey’s syrup.

After 10 minutes you’ll have chocolate syrup ready to go.

Storing Chocolate Syrup

This recipe makes enough chocolate syrup that you’ll likely not use it all in a single go. If you do, let me know because I’ll be impressed.

So, we need a good way to store it. First off, it needs to be refrigerated and stored in an airtight container. You can use any food storage container or Tupperware to hold the sauce.

Store it in the fridge for up to 2 months.

But, I highly recommend storing this in a squeeze bottle with a cap like these plastic squeeze bottles from Amazon. This lets you store it in an airtight container while also making it very very easy to pull out and squeeze onto whatever your heart desires.

To get it in there you can pour it carefully or use a funnel to easily get the sauce in without spilling.

Using the Chocolate Syrup

Now comes the best part – chocolate syrup at home that is available for whatever you need. Top desserts and breakfasts, or just tip back and squeeze some straight into your mouth. It’s okay, I won’t judge you. Nobody will find out anyways.

As I noted above, my favorite use of this recipe is making quick chocolate milk. Just pour milk into a glass and squeeze or spoon in some chocolate syrup and stir it together. Keep adding the chocolate until it reaches your perfect milk-to-chocolate ratio. Everyone is different. My wife tends to like it with a hint of chocolate, while I tend to aim for chocolate overload. To each their own.

Also, try using this as a topping for any of the following:

• Homemade Crepes
• Fry Bread Scones (they’re basically like unglazed donuts…)
• Homemade or store-bought ice cream
• Pancakes and buttermilk waffles

When drizzling food with this chocolate syrup, also consider using some homemade whipped cream and/or salted caramel sauce for true sugary perfection.

This recipe is the perfect little dessert addition that is great for storing in your fridge for whenever the mood strikes.

How did yours turn out?

I’d love to hear when you try out this simple chocolate syrup recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Easy Chocolate Syrup (Hershey’s Copycat)

Recipe by Marc PetersonCourse: Dessert, CondimentsDifficulty: Easy

Servings

16

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

This recipe makes easy chocolate syrup and it tastes just like Hershey’s Chocolate Syrup. It is so simple, anyone can make it.

Ingredients

• 1 and 1/4 cups water

• 1 and 1/4 cups granulated white sugar

• 1 cup unsweetened cocoa powder

• 1 and 1/2 teaspoons vanilla extract

• 1/8 teaspoon salt

Directions

• Mix together all of the ingredients in a medium saucepan, note that the cocoa powder will not fully mix in until heating
• Put the saucepan over medium heat while stirring occasionally until it just begins to bubble
• Turn the heat down to medium-low and simmer for 10 minutes, stirring occasionally
• Remove the sauce from the heat and let it cool
• After cooling, use it or store it in the refrigerator in an airtight container for up to 2 months

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The post Easy Chocolate Syrup Recipe (Hershey’s Copycat) appeared first on Do You Roux?.

For some reason a few weeks ago I got a hankering for some white chocolate chunk cookies. I probably saw some and then subconsciously needed to eat some. Who knows. But I finally got around to it and came up with this recipe to satisfy my chocolatey sweet tooth.

These homemade white chocolate chunk cookies are absolutely delicious! They’re easy to make and they’ll get you hooked on this multi-chocolate treat. I must admit that I am not the biggest baker, so it feels like a triumph whenever it ends up working out. I felt the same when I made my buttermilk biscuit recipe.

Basically, take your average everyday chocolate chip cookies and turn them up to eleven. Add cocoa to the dough, and substitute some big white chocolate chunks for the regular chocolate chips. And then bam, you’ve got a delicious new cookie to taste.

So what are you waiting for? Go ahead and give these a try!

Equipment to Make White Chocolate Chunk Cookies

Making homemade treats is fun, but sometimes you need equipment that makes the process easier. Here are some tips on how to make delicious, homemade white chocolate chunk cookie dough. The good news is that this recipe doesn’t require any equipment out of the ordinary for a general cookie recipe.

Equipment for baking cookies is generally quite straightforward.

First, we need to have a stand mixer, a handheld electric mixer, or just a mixing bowl and spoon. I prefer the stand mixer. You can definitely mix this together by hand, but it is much easier to mix using one of the electric mixing options.

Second, you’ll need all of the general baking equipment like measuring cups, spatulas, baking/cookie sheets, and an oven.

And finally, you may want a cookie scoop. A cookie scoop works well for scooping out and getting similar-sized cookies. Similar sizes will bake similarly in the oven, which is helpful. But just any regular old spoon can also be used to scoop out cookie dough.

Quality Ingredients for White Chocolate Chunk Cookies

Cookies are one of the easiest desserts to make at home. Just mix the dough, drop them on the baking sheet, and heat them up. But, to make them the best cookies possible, be sure to choose quality ingredients.

For this recipe, I recommend focusing on quality white chocolate first and foremost. Then make sure to have good cocoa and vanilla.

White chocolate can be polarizing – but I think that mostly comes down to people having low-quality white chocolate. White chocolate doesn’t have any cocoa solids that lend chocolate its distinct color but should be made with cocoa butter. A lot of bad white chocolate is made of oils and imitation flavorings instead of actual cocoa butter.

Good quality white chocolate will be smooth and silky in texture with subtle flavors that’ll depend on the manufacturer. If it is truly made with cocoa butter, then ‘white’ chocolate will actually be more of an ivory or pale yellow color. I recommend these Callebaut white chocolate chunks for this recipe. But any quality white chocolate chunks or white chocolate chips will do.

On the opposite spectrum to white chocolate is 100% cocoa powder. Where white chocolate contains no cocoa solids, cocoa powder is just cocoa solids without any cocoa butter. There are a lot of amazing unsweetened cocoa powders out there, and, though they vary in quality, will all work in this recipe if they are 100% cocoa.

I have typically used Rodelle Baking Cocoa or Valrhona Cocoa Powder when baking or cooking.

And finally, for the vanilla be sure to use real vanilla extract and not imitation vanilla.

Method for Mixing the Dough

We’ll use the same method from many cookie recipes – cream butter and sugar, mix in the remaining wet ingredients, mix in dry ingredients, and then add in the white chocolate chunks.

First of all, you need to mix together the butter and both the brown and white sugar. Creaming the butter with the sugar helps the sugar distribute evenly and adds a bit more air to the final dough.

Next, add in the wet ingredients – eggs, vanilla extract, and milk. Mix everything together until just combined.

Now, mix together all of the dry ingredients except for the white chocolate chunks. Then add those ingredients into the mixing bowl and combine until a dough forms.

And lastly, it is time to add the white chocolate – whether chunks or chips – into the dough. Just add them in and get them as evenly distributed as possible.

Make sure that everything is getting evenly mixed throughout the whole process. My mixer tends to have a few spots that need to be scraped or moved into the mix a little to make sure it is fully combined.

Cookie Scooping

Some cookie recipes call for chilling dough before scooping and baking. But I’ve elected not to do that here. Don’t ask me why, it just didn’t feel right. Maybe I was impatient. You can try chilling the dough and then cooking it. If you do, let me know how it goes.

As mentioned in the equipment section, you can use a dedicated cookie scoop or just a regular spoon to scoop out these cookies. In my estimation, a dedicated cookie scoop makes it easier to get similar-sized cookies and usually makes it easier to eject the dough out onto the cookie sheet.

Scoop between 1 and 1/2 to 2 tablespoons worth of dough into evenly-sized cookies onto a greased baking sheet. Leave 2 to 3 inches of space between the cookies for them to spread out while baking.

Gently press down the top of each cookie so that it is no longer a domed shape and is a little bit flatter. I think this helps them cook better.

Now they’re ready to transfer the cookies into the oven.

White Chocolate Chunk Cookies in the Oven

Baking cookies is at the same time very fast and excruciatingly slow.

And it can go from underbaked to burnt in seemingly the blink of an eye.

We’ll start with the oven at the typical 350°F (175°C). This is a great temperature for baking the cookies, giving them time to get crispy on the outside and chewy on the inside.

Let them bake for 9 to 11 minutes until they no longer look doughy or wet.

Remove the cookies from the oven, but don’t immediately remove them from the pan.

Cooling the Cookies

It is tempting to eat the cookies immediately out of the oven. But that is dangerous. Your mouth will pay a price for such a lack of patience.

Plus, this recipe uses a somewhat unique method of baking and cooling.

Leave the cookies on the baking sheet for 2 to 3 minutes after removing them from the oven. This will keep a little more heat on the bottom and help it crisp up nicely.

Gently remove the cookies from the baking sheet to a cooling rack or a plate. The cooling rack will help them get down to safe eating temperatures quickly because it allows for airflow on nearly all outside surface areas of the cookies.

And, once they’re cooled enough to handle, they’re ready to eat! Try eating them with milk or ice cream for an extra-delicious pairing.

Fresh Is Best

I must admit that these cookies are at their best when fresh. Most baked goods are in general, but this is doubly true for these cookies.

When these come out of the oven and cool, they’ll have a crunchy exterior and chewy interior.

When I tried storing them and eating them later they were much less impressive and lost a lot of what made them uniquely scrumptious cookies. So it is important to have them the same day they’re baked.

If you don’t plan on eating all of them at once, I recommend only baking the ones you will eat that same day. Then save the cookie dough in an airtight container in the fridge.

Just remove the dough from the fridge about 30 minutes before you plan to scoop and bake them. With this method, you’ll always have the freshest, tastiest cookies possible.

So, what are you waiting for? Start making some tasty cookies right away!

How did yours turn out?

I’d love to hear when you try out making white chocolate chunk cookies! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Homemade White Chocolate Chunk Cookies

Recipe by Marc PetersonCourse: DessertDifficulty: Easy

Servings

28

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Crunchy, delicious two-chocolate cookies to satisfy any sweet tooth. Homemade white chocolate chunk cookies make the perfect treat for holiday celebrations.

Ingredients

• 1 cup softened butter

• 1/2 cup sugar

• 3/4 cup brown sugar

• 2 large eggs

• 1 1/2 teaspoons vanilla extract

• 1 tablespoon milk

• 1 3/4 cups all-purpose flour

• 2/3 cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cups white chocolate chunks

Directions

• Preheat oven to 350°F (175°C)
• Cream together the butter and both the brown and white sugars in a mixing bowl, stand mixer, or hand mixer until slightly fluffy
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined
• Mix the eggs, vanilla, and milk into the creamed sugar mixture until just combined
• Add the whisked flour mixture to the wet mixture and mix until a soft dough forms
• Mix in white chocolate chunks until evenly distributed, it may be helpful to hand-mix for this stage to get the best results
• Scoop and portion out about 1.5 to 2 tablespoons of dough onto a greased or parchment-lined baking sheet with 2 to 3 inches of space between cookies
• Place the baking sheet into the oven and bake for 9 to 11 minutes
• Remove the cookies from the oven, let the cookies sit on the hot pan for 2 to 3 minutes, and then remove them to a cooling rack

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The post Easy & Delicious Homemade White Chocolate Chunk Cookies appeared first on Do You Roux?.

Hello, my name is Marc, and I am a chocoholic. Just ask my wife. I especially love dark chocolate. And if you are like me, then you will really love learning how to make dark chocolate ganache.

What is chocolate ganache? It’s a delicious mixture of chocolate melted with heavy cream. The basic steps to make ganache are chopping the chocolate, heating up the cream, pouring the cream over the cholate and letting it rest, and then stirring it all together. Use quality chocolate and you’ll have a delicious topping, filling, or dip for your next dessert.

Whether it’s to top a cupcake, coat a cake, or dip fruit in chocolate, ganache is one of my favorite things to make.

Chocolate is one of the world’s greatest gifts. And ganache is one of the best ways to serve it up. For this recipe, I use dark chocolate, but you may want to use semi-sweet chocolate instead. It really depends on how much you like that pure cocoa flavor vs the balanced sweetness of sugar.

I’ve realized that, although I’ve used chocolate creatively a few times (as in my chocolate chipotle chili con carne recipe), I do not have nearly enough chocolate-based recipes on the site. So that will need to be remedied.

For those of you looking to add chocolate to your dessert repertoire, here is the step-by-step recipe for how to make the best dark chocolate ganache you have ever had that is dark, flavorful, rich, and stable.

But First, A Celebration

I am so happy that this is the hundredth recipe that I have posted on the site. Hooray!

I knew I wanted to make ganache, because chocolate. But I also needed to be able to show it off a little bit. So I kindly asked my wife to make some macarons for me. And then I jumped in and topped them with some celebratory sprinkles and filled them with dark chocolate ganache.

And then I decided to try my hand at piping out a fun commemorative 100 in ganache to celebrate.

Please forgive my very poor piping abilities. I have not practiced much…

But that does not take away from my excitement about having one hundred recipes live on the site for the world to see! Thanks for enjoying them with me and being a part of it all. Here’s to a whole lot more recipes to come.

Ingredients for Making Dark Chocolate Ganache

Now, back to how to make dark chocolate ganache. Let’s go over the ingredients that make up a dark chocolate ganache.

First off, there is the chocolate itself. This ingredient is what gives the dessert its flavor. Next comes the cream. Cream adds richness to the chocolate, which is great. It also helps create a smooth texture, which is important for a ganache recipe. The final optional ingredient is butter. This can help add shine to the final results and make it a bit more spreadable, but adding it or not is really up to your own preference.

Chocolate

When making chocolate ganache, the most important ingredient to consider is the chocolate.

Dark chocolate contains cocoa solids, cocoa butter, and usually some sugar. Do not use bitter or unsweetened chocolate for this recipe. They contain zero sugar and will not taste good since there is no other sugar being added to the recipe.

Use a chocolate that you enjoy eating by itself. This will make sure that you will enjoy the final flavor of the ganache as well. Dark chocolate is typically classified as chocolate with 60% to 85% cocoa solids. Semi-sweet can usually range anywhere from 35% to 60% cocoa solids.

Make sure to choose high-quality dark or semi-sweet chocolate. Try out this Belgian-made chocolate, or this French-made chocolate. I have bought and used both of these chocolates and they are fantastic. For a cheaper option, you can use some semisweet chocolate chips or plain dark chocolate from your local store.

Heavy Whipping Cream

Most things will taste better with heavy whipping cream added (I have many other recipes that include heavy cream like wild rice soup, crème brûlée, and whipped cream).

In the case of ganache, the cream helps change the texture of the chocolate and to stabilize everything. With the hot cream added, rested, and stirred properly, the ganache won’t separate.

So make sure to use heavy cream for a lusciously creamy ganache that will tantalize your taste buds.

Butter

Butter is an optional ingredient in ganache.

In addition to making the ganache rich and creamy, butter adds more of a shine to the final result. It will also affect the texture, making it a bit creamier and more stable – especially for making whipped ganache.

It’s your choice whether to add the butter to the ganache mixture or leave it out. If you choose to include it, add unsalted butter to the cream to melt before you pour it over the chocolate. If you do add butter, it’s best to add it in small amounts. Too much butter will make the ganache taste buttery. Which in itself isn’t that bad, but not if we are letting it overpower the pure chocolate flavor. Try a tablespoon or two in my 250-gram 1 to 1 ratio recipe.

The Process for How to Make Dark Chocolate Ganache

The process of making ganache is simple, and you don’t really need any fancy equipment to get started.

The most helpful kind of equipment would be a food scale. For this ganache recipe, I like to use a weight ratio of chocolate to cream to get a proper final result. It makes things more accurate than measuring by volume like using a cup.

However, there is no need to heat anything in a double boiler, and no candy thermometers are necessary to make the ganache.

Step 1 – Finely chop the chocolate

When learning how to make dark chocolate ganache, the first step is to finely chop the chocolate. You want to chop the chocolate into small pieces so that it will melt quickly and evenly. We will not be putting the chocolate itself over direct heat, so the hot cream will have to be able to melt it. So, chop the chocolate as finely as possible. If it’s too large, it won’t melt properly and the ganache will be grainy.

I started off my recipe with already small pieces of chocolate. Then I chopped them further to get even smaller pieces. You don’t need it to be chopped so much that it becomes chocolate dust. But aim for pieces no larger than when you would dice an onion.

Step 2 – Heat the cream

Next, you need to heat the cream. You want the cream to be hot enough that it will melt the chocolate. Simply measure out the cream and pour it into a saucepan over medium heat. Heat the cream until it’s just shy of boiling. If it begins to boil, then remove it from the heat and let it come to a rest before moving on to the next step.

If you are including any butter, stir it into the cream before pouring it over the chocolate.

Step 3 – Pour hot cream over the chocolate and let it sit

Slowly pour the cream over the chocolate.

When you pour the hot cream over the chocolate, it will start to melt the chocolate. Once you’ve poured the cream, you need to let it rest. It is tempting, but you should not yet stir together the cream and chocolate. Letting them sit together lets the cream heat the chocolate all the way through. If you don’t let it rest, the ganache will be grainy when you mix it together. It can be saved, but it is best to avoid it in the first place.

Let the cream sit with the chocolate for 7 to 10 minutes before going on to step 4.

Step 4 – Stir the cream and chocolate together

Once you’ve waited for the cream to heat the chocolate, you need to stir it into the cream. I recommend using a good silicone spatula to gently stir everything together. Stir it by hand to make sure that it is not mixed roughly.

Once it is mixed together you can use it immediately or let it cool depending on how you’d like to use it. If storing it for later, let it cool for a few minutes and then place it in the refrigerator for up to a week. The ganache will harden once it has cooled completely. So if you need it to be spreadable, set it out on the counter well before you need to use it so it can warm up.

Ratios for Making the Perfect Ganache

Chocolate ganache is a versatile and delicious addition to desserts. It’s typically used as a filling, frosting, or glaze. But how you plan to use it can affect the ratio you use to make it.

The thickness of your ganache will affect how you can use it. Thin, medium, and thick ganaches all have their own purposes. To make the different thicknesses, just adjust how many parts of cream are added based on the chocolate. All of the ratios are weight-based in my recipe.

Thin Ganache:

Thin ganache is typically used as a glaze, icing, or drizzle.

If you plan to drizzle the ganache over a cake, a pie, or ice cream, you will want to make a thin ganache. This means that the mixture will be thin and spreadable. For the thin ganache, you’ll want to use a ratio of about 1:2, which means that the chocolate to cream ratio is 1 part chocolate to 2 parts cream.

Medium Ganache:

A medium ganache is typically used as a filling, icing, or whipped ganache frosting.

Medium ganache is a bit thicker and has a consistency that’s more like a warm frosting. A medium ganache won’t be runny like a thin ganache but will still be fairly spreadable. Use it as a layer between cakes, as frosting on top of cupcakes, or whip it with a hand mixer to make a whipped ganache.

When you use medium ganache, you’ll want to make sure that the ratio of chocolate to cream is about 1:1.5, which means that the chocolate to cream ratio is 1 part chocolate to 1.5 parts cream.

Thick Ganache:

Thick ganache is typically used as a frosting, filling, or as a base for truffles.

A thick ganache is the thickest possible and will harden into a bit more of a thicker chocolate layer. It won’t have the snap of a candy bar, but it isn’t quite as light as a typical icing.

You can use thick ganache as a frosting or as a topping for cakes or pies. Or use it as a filling in macarons or eclairs.

A thick ganache in my mind is the most common type of ganache. It is thick and full of luxuriously pure chocolate flavor.

When you use medium ganache, you’ll want to make sure that the ratio of chocolate to cream is about 1:1, which means that the chocolate to cream ratio is 1 part chocolate to 1 part cream.

What Is Dark Chocolate Ganache Used For?

While the rich, fudgy chocolate taste will be one of the main reasons for you to make chocolate ganache, there are other uses that can make it a go-to recipe. Use chocolate ganache to make a variety of sweets and confectionary items.

There are many uses for chocolate ganache, but the most popular one in my opinion is in a cake. Use it as a layer between cakes, or as a frosting on top of cakes or cupcakes. A thick ganache can be used to make a variety of delicious truffles.

Or try filling macarons as done in the photo below.

To make a whipped ganache, make the ganache according to the directions below. Then, after you have stirred it together, let it set a bit until it is a little less runny. When it is finally soft but not runny, whip it with a hand or stand mixer for a few minutes on high speed until it is fluffy.

I also recommend trying to use this ganache as a filling for homemade crepes. It is delicious.

Temperature for Using Ganache

The ratio of chocolate to cream is not the only thing affecting the texture of ganache and how you can use it. The temperature of your ganache will affect how thin, thick, pourable, and spreadable it is.

After you have made it, the ganache will be shiny and runny. You just have to cool it down to thicken it to your desired working temperature. Note that as it cools, it loses its shine.

• Warm and runny – Slightly cooled, use it as a dipping sauce, hot fudge, or as a pourable icing. If you want to pour or drizzle the ganache over a cake, pie, or pastry, it should be loose enough to flow but thickened enough not to simply run off whatever you pour it over. Cool any baked goods before pouring ganache or else it will just melt off. Because cooled ganache loses its shine, a mirror glaze can be used on top of a ganache for a nice shiny exterior.
• Almost room temperature – This is when it is most spreadable. It is best to use at this temperature as a spread between cake layers, put into a piping bag to decorate, or whipped into a ganache to be used as frosting.
• Fridge chilled – This temperature allows you to make truffles out of ganache. When refrigerated it will go from soft and malleable to very hard and un-stirable rather quickly. Use a cookie scoop to ball up the ganache and then roll it in whatever you’d like for truffle toppings. If you want something inside the truffles, mix it in before cooling the ganache.

Fixing Ganache Misfires

Everyone’s done it. I did it while making a batch for this post. Sometimes ganache gets messed up in the process. Chocolate can be quite temperamental.

But do not throw away your questionable-looking chocolate concoction just yet. There may be a way to fix it.

If you have a grainy ganache or it looks like oil is separating out of it while stirring, then you may not have waited long enough to begin mixing. This may or may not be the mistake I most often encounter. Something about patience. But the fix for me was simple enough. Heat between 1/4 and 1/2 a cup more heavy cream in the microwave until it begins steaming. Then pour it into your grainy/separated ganache. Let it sit for at least 30 seconds and then stir it together.

If the chocolate is still chunky and not melted, then you may not have chopped it small enough or gotten the cream hot enough. Transfer the ganache to a microwave-safe bowl if it isn’t already in one. Then heat the ganache for 15-second intervals, while stirring briefly between each interval. Repeat until everything is melted and the ganache is smooth. Move to 30-second intervals if it is not melting with the 15 seconds.

How did yours turn out?

I’d love to hear when you try making dark chocolate ganache! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Dark Chocolate Ganache

Recipe by Marc PetersonCourse: DessertDifficulty: Intermediate

Servings

9

servings

Prep time

10

minutes

Cooking time

10

minutes

Resting Time

10

minutes

Total time

30

minutes

Learn how to make dark chocolate ganache in just four steps with a few simple ingredients. Get dark, flavorful, rich, and stable results every time.

Ingredients

• 250 grams dark chocolate

• 250 grams heavy whipping cream

• 2 tablespoons unsalted butter (optional)

Directions

• Finely chop the chocolate and place it in a large, heat-safe bowl, and set it aside
• Add the cream to a saucepan over medium heat and warm it up until just before it begins to boil, stirring occasionally so the bottom doesn’t scald
• Pour the hot cream over the chopped chocolate and let it sit for seven to ten minutes so the cream can warm the chocolate
• Gently stir the cream and chocolate together until all of the chocolate is melted and there are no lumps, use it, wait for it to come to the desired working temperature, or store it in the fridge for up to a week

Notes

• If you have stored it in the fridge, make sure to set it out well before you plan on using it so it can warm up to a working temperature

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The post How to Make Dark Chocolate Ganache – 4 Simple Steps appeared first on Do You Roux?.

Growing up we always called these caramel brownies. But honestly, they aren’t really like brownies in texture at all. The flavor might be similar, but they’re more like German chocolate caramel bars. And so the name has changed to better reflect the true recipe.

The main part of this is much denser than a brownie. And it involves multiple layers. The first layer is a dense German chocolate cake mix which is then topped with chocolate chips and melted caramel and finally topped with another layer of German chocolate cake mix.

At some point in my teenage years, this became the go-to dessert for my family for a while. And then once I left home I kind of forgot about them for a while.

But these were a staple in the house – especially around the holidays when we would make and give them away to friends and neighbors. And, of course, when I say we I really mean my mom and my older sister would tend to make them.

Until now! I have finally learned the secrets. The gooey caramel and chocolate secrets.

Rolling Out the Dough

In order to make this recipe, we’ll start off by melting caramels with sea salt and evaporated milk.

Next, begin mixing the German chocolate cake mixes together with just enough liquid to turn it into a sort of dough. Almost like playdough. Or, to me, it kind of looks like what tootsie rolls would be made of.

This will then be used to make both the bottom and the top layers of the caramel bars. Originally the recipe only called for one cake mix and my mom would just press half the dough into the bottom of the pan. Then for the top layer kind of hand press the dough together and lay it on top in sections.

Now we use two cake mixes and we use parchment paper to help roll both the top and bottom layers of these German chocolate caramel bars.

Just cut out two large pieces of parchment paper, place about half the dough between the two pieces, and then roll and flatten it out. Get it into approximately a rectangular shape about the size of the 9 x 13 baking dish. Place that into the baking dish.

Repeat again for the second half of the dough and use it as the top layer after putting down chocolate chips and melted caramel.

Hints for Chocolate Caramel Bars

It took a long time for me to find the caramels for this recipe. I almost resorted to trying to make my salted caramel sauce and maybe cook it to a different stage to get the right consistency. My mom ended up finding some and bringing them to me. But try looking for caramels in either the candy section or the baking aisle near the chocolate chips.

Or you can even look into buying caramels online.

You’ll want to have milk ready for this.

It is a sugary, gooey, chocolatey treat that just begs to be paired with a glass of milk to wash it down. Trust me. Or, even better, maybe pair warm chocolate caramel bars with creamy vanilla bean ice cream.

And you can add nuts to the caramel bars as an option at the same time as adding the chocolate chips to the baking dish.

How did yours turn out?

I’d love to hear when you try out these German chocolate caramel bars! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Super Gooey German Chocolate Caramel Bars

Recipe by Marc PetersonCourse: DessertDifficulty: Intermediate

Servings

15

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Gooey caramel and chocolate chips layered between German chocolate cake mixes make delicious chocolate caramel bars nobody can resist

Ingredients

• 17 ounces unwrapped caramels

• 1 cup evaporated milk, divided

• 1/2 teaspoon sea salt

• 2 boxes German chocolate cake mix, 15.25 ounces each

• 6 tablespoons butter, melted

• 1 and 1/2 cups semi-sweet chocolate chips

Directions

• Preheat the oven to 350°F (175°C)
• In a small saucepan over low heat, melt together the caramels, 1/3 cup evaporated milk, and sea salt while stirring occasionally until fully melted
• While the caramel is melting, combine both cake mixes, 2/3 cup evaporated milk, and melted butter in a mixing bowl and mix until fully combined into a dough
• Roll out half of the dough between two sheets of parchment paper to about 9×13 size
• Place the rolled out half into the bottom of a greased 9×13 baking dish and bake for about 4 minutes until slightly puffed
• Remove the baking dish from the oven and sprinkle it with the chocolate chips in an even layer
• Pour the melted caramel mixture on top of the chocolate chips as evenly as possible
• Roll out the other half of the dough between two sheets of parchment paper to approximately 9×13 size
• Place the rolled out dough on top of the caramel, put it in the oven, and bake it for an additional 15-18 minutes
• Remove the chocolate caramel bars from the oven and let them cool completely so that the caramel can set before cutting them into squares and serving

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I love chipotle peppers. (Note my chipotle hot honey, chipotle crema, blackened seasoning, and bbq sauce recipes…) I also love alliteration. And so here is my chocolate chipotle chili con carne.

All of the C’s.

It is the time of year for a nice hearty, warm meal and chili fits the bill. The chipotle peppers and adobo sauce add a whole lot of smoky flavor with an added kick of heat to the pot. Warning, there is some spice to this recipe.

Just make sure to consistently stir the pot so that nothing burns to the bottom of your pan. Even though it is stuck at the bottom of the pan, it can ruin the rest of the chili with that burnt flavor.

Also, please do not let the long list of ingredients scare you away from this recipe. A lot of the recipe is simply dumping things into the pot (gently, so there’s no splashing) and stirring them together.

So get to dumping and bring this chili to a table near you.

Chocolate and Chipotle in a Chili?

So I guess chipotle peppers aren’t too strange to add into a chili since peppers are a common ingredient. Though a lot of times plain chile powder, jalapenos, or cayenne are the ones included in recipes. As I stated above, my main pepper of choice here is the chipotle pepper for its smoky flavor. Along with some ancho powder and poblano.

But chocolate is on the more interesting side of ingredients in a chili.

Honestly, not much cocoa powder is actually added to the chili. It is used more like a seasoning. And I think it adds a subtle depth of flavor and helps round out some of the heat from the peppers.

Also, it isn’t like we’re adding a milk chocolate bar to the chili. It is just a bit of unsweetened cocoa powder. So it will not make the entire pot of chili taste like a weird chocolate soup with meat and beans.

Together the chocolate and chipotle add smoky, roasted, and bitter flavors to the chili. But they aren’t overwhelming. And they complement the meat, beans, and tomatoes.

The goal is a single cohesive dish where all of the flavors work together.

What to Put in Your Chili

I debated with myself before making this recipe on whether I would use dried or canned beans and fresh or canned tomatoes. In the end, the quality, consistency, and ease of the canned goods won out.

In the recipe, I call for one large can of crushed tomatoes. I would also suggest potentially subbing out for canned fire-roasted tomatoes. It will lend even more smoky flavors to the chili. Fire-roasted tomatoes will complement the smoky chipotle peppers.

I think it is important to use a good quality cocoa powder. Higher-quality cocoa will have a lot more depth of flavor. For this chili, I ended up using a Valhrona cocoa powder.

Besides what to put inside your chili, you may want to put some thought into what you put on top of your chili.

Try topping your hot bowl of chili with shredded cheddar cheese, crumbled cotija cheese, chopped cilantro, pickled jalapeno or red onion, sour cream, avocado, and/or chives. It is great to have your toppings set out so that everyone can add their own toppings.

Add more sour cream and stir it in to help temper the spiciness of the chipotle peppers.

Serve this chili with some cornbread or tortillas on the side to make it a full meal.

Chocolate Chipotle Chili con Carne

Recipe by Marc PetersonCourse: SoupsDifficulty: Intermediate

Servings

10

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

2

hours 

20

minutes

Peppers, spices, beans, and meat combine in this chocolate chipotle chili con carne for a deeply smoky, roasted, and spicy stew

Ingredients

• 1 large poblano pepper

• 2 large shallots

• 5 cloves garlic

• 2 tablespoons vegetable oil

• 1 pound ground beef

• 1 and 1/2 to 2 pounds beef chuck roast

• 2 tablespoons red wine vinegar

• 1 cup beef broth

• 1 can (7.5 ounces) chipotle peppers in adobo sauce

• 1/2 tablespoon smoked paprika

• 1 teaspoon cumin powder

• 1/4 teaspoon ground cloves

• 1 teaspoon chipotle powder

• 1/2 teaspoon ancho powder

• 1 can (6 ounces) tomato paste

• 2 bay leaves

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 2 tablespoons honey

• 1 large can (28 ounces) crushed tomatoes

• 2 cans (15.5 ounces) kidney beans

• 2 cans (15.5 ounces) black beans

• 1/2 tablespoon Worcestershire sauce

• 2 tablespoons cocoa powder

• For serving: cheddar cheese, cotija cheese, cilantro, jalapeno, sour cream, avocado, cornbread, tortillas, and/or chives

Directions

• Seed and chop the poblano, chop the shallot, and mince the garlic
• Add the oil, the chopped poblano and onion, and the minced garlic to a large Dutch oven (if using a Dutch oven) or a large frying pan (if using a slow cooker)
• Sauté them over medium heat for 4 to 5 minutes until the shallot becomes translucent
• While the poblano, shallot, and garlic are cooking, cut the chuck roast into 1/2-inch cubes and cut away any extra fat
• When the shallots are cooked, add the chuck roast into the pot/pan and crumble in the ground beef
• Brown the meat on medium heat, stirring until all sides are browned
• While the meat is browning, combine the vinegar, broth, chipotle peppers with adobo sauce, paprika, cumin, cloves, chipotle powder, and ancho powder in a blender and mix together until smooth
• Dutch Oven Instructions
• Pour the blended mixture into the Dutch oven and stir to combine
• Add in the tomato paste, bay leaves, salt, pepper, honey, crushed tomato, kidney beans, black beans, Worcestershire sauce, and cocoa powder to the pot and stir thoroughly
• Cook with the lid on at medium-low heat for at least 90 minutes, stirring frequently enough to make sure nothing burns to the bottom of the Dutch oven
• Once the cubed chuck roast is fork-tender, remove the pot from the heat and serve the chili with your choice of toppings
• Slow Cooker Instructions
• Add the mixture of browned meats, blended peppers/spices, tomato paste, bay leaves, salt, pepper, honey, crushed tomato, kidney beans, black beans, Worcestershire sauce, and cocoa powder to the slow cooker
• Stir everything together until it is thoroughly combined
• Set the slow cooker on low for 4 hours, or high for 2 hours
• Once the cubed chuck roast is fork-tender, turn the slow cooker off and serve the chili with your choice of toppings

Notes

• If the chili ever gets too thick, then add beef broth a half-cup at a time and stir it together until it reaches the desired consistency

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The post Chocolate Chipotle Chili con Carne Recipe appeared first on Do You Roux?.

I love me a simple recipe. Especially when it comes to baking because I am not as well versed in that compared with cooking. Though I have been improving: see my buttermilk biscuits and Irish soda bread. However, my wife taught me to make these super simple pumpkin chocolate chip muffins.

Because it was something that I couldn’t mess up.

And I promise, it really is that easy.

They are a very dense kind of muffin. Plus they are stuffed with chocolate chips. To the rafters. Just look at that photo. So if you aren’t into chocolate chips then you might need to move along from this recipe…

So get ready for a hearty, heavy muffin that will satisfy all of your sweet fall cravings.

Making Pumpkin Chocolate Chip Muffins

Only three ingredients make up the entire recipe for pumpkin chocolate chip muffins.

A boxed cake mix, a can of pumpkin, and lots of chocolate chips. Plus a muffin tin and some liners in which to bake them.

Just stir them all together to get a dense kind of batter (though I recommend doing just the pumpkin and cake mix first, then adding the chocolate chips). You will then have to spoon the mixture into the muffin tin. Just approximate how much you want in each liner.

It isn’t an exact science.

But do note that they will look very similar to however they are spooned in. The batter doesn’t settle to the bottom of the cupcake liner and then puff up as many other muffins would.

They kind of just bake in place, as they are. You can see by comparing my spooned-out muffins below to the recipe card photo of the pumpkin chocolate chip muffins on the cooling rack.

And one of the greatest parts of the simplicity of this recipe is that all of the ingredients can be sitting in your pantry. They are shelf-stable for a fairly long time so that you can make it whenever the craving strikes.

The Cake Mix

My wife would always make this recipe using a spice cake mix as the base.

But this time around we could not manage to find one anywhere. Between three different stores and five total visits, spice cake mix was nowhere to be found.

And so my wife bought a couple of carrot cake mixes to test out.

Wouldn’t you know, the carrot cake mix still worked. There’s a slight difference in taste and I think I do still prefer the original spice cake mix. I think the spice cake flavor makes it that much more of a fall-flavored treat.

So in the recipe, I do still recommend using a boxed spice cake mix. But you can clearly experiment with other flavors and see what happens. Funfetti pumpkin chocolate chip muffins. German chocolate. Butter pecan?!

Let me know in the comments how it goes if you experiment.

Super Simple Pumpkin Chocolate Chip Muffins

Recipe by Marc PetersonCourse: DessertDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

Use just three simple ingredients to make these packed-full pumpkin chocolate chip muffins that will bring autumn flavors to your kitchen

Ingredients

• 1 spice cake mix (15.25 ounces)

• 15 ounce can of pureed pumpkin

• 2 cups chocolate chips

Directions

• Preheat the oven to 350°F (175°C)
• Mix the pureed pumpkin with the cake mix in a large mixing bowl
• Stir in the chocolate chips so they are spread throughout
• Add 12 muffins liners to a muffin tin and distribute the mixture evenly into all 12 liners
• Bake for 30 to 35 minutes until a toothpick comes out clean – besides the chocolate chips
• Remove muffins from the tin and let cool for a few minutes before eating

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