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Cocoa

Classic Boston Cream Pie – Christmas Special

This rich and decadent Boston Cream Pie is just what we need on a cozy Christmas dinner night. Go ahead and give it a try!

Yield: 12 Servings

Skill Level: Advanced

Prep Time: 20-25 minutes

All you will need is: 

For the Pie:

2 Eggs

¾ cup Milk

¼ teaspoon Salt

1-¼ cups All-Purpose Flour

⅓ cup Shortening (do not use butter or oil)

1 teaspoon Vanilla Extract

1-½ teaspoons Baking Powder

1 cup Sugar

Also See: Perfect Hot Chocolate – Christmas Special

For Filling:

⅓ cup Sugar

2 Egg Yolks (slightly beaten)

1 tablespoon Butter or Margarine

1 teaspoon Vanilla Extract

2 tablespoon Cornstarch

1-½ cups Milk

For Glaze:

3 tablespoon Water

2 tablespoons Butter or Margarine

1 cup Powdered Sugar

½ teaspoon Vanilla Extract

3 tablespoons Hershey’s Cocoa

All you need to do is: 

For the Pie:

Pre-Heat the oven to 375°F.

Grease and dust a round baking pan and set aside for later use.

In a large bowl, beat in the sugar, eggs, vanilla and shortening until nice and fluffy.

In another bowl, stir in the flour, baking powder and all and add in the shortening mix alternately with milk until the batter is formed.

Now pour the batter into the prepared pan. 

Bake in the oven for about 30 to 35 minutes or until the inserted wooden pick comes out clean. 

Cool for about 10 minutes and transfer from the pan to the wired rack.

Let cool completely.

Using a serrated knife slice the cake horizontally into 2 layers. Place one half on the cake plate.

Spread the filling evenly and then put the next layer of cake (cut side down).

Pour the glaze. Cover and refrigerate.

For Filling:

Stir in the sugar and cornstarch in a saucepan. Now add in the milk and yolks gradually while stirring until blended.

Cook over medium heat and bring the mix to a boil. Remove from heat and add in the butter and vanilla. Cover and chill.

For Glaze:

In a saucepan, heat the water and the butter over medium heat until it boils. Now immediately add in the cocoa.

Slowly add in the sugar and vanilla and beat until smooth. Cool slightly before using.

Merry Christmas!

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Perfect Hot Chocolate – Christmas Special

Afraid of consuming a lot of sugar during the holiday season? Here is what you can start with to start skipping on calories. Try this amazing Hot Chocolate recipe to enjoy on a cold Christmas night.

Yield: 1-¾ Pounds

Skill Level: Intermediate

Prep Time: 5-8 Minutes 

All you will need is: 

1 tablespoon Hershey’s Premium Dark Cocoa

¼ teaspoon Vanilla Extract

Salt

1 cup Non-Fat Milk

Sugar Subs (equal to 2 tablespoons sugar)

Also See: Holiday Pretzel Sandwiches – Christmas Special

All you need to do is: 

Mix the cocoa and the salt in a mug of choice. 

Heat the milk in the microwave for 60-90 minutes until hot.

Now, gradually add the hot milk in the mug to the cocoa and salt mixture.

Add in the vanilla extract and the sugar substitute now.

Serve hot.

Merry Christmas!

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Dark Chocolate Pecan Pie – Thanksgiving Special

The dark chocolate mousse at the center provides the pie with the most Goo-ey texture and makes it the perfect end-of-the-meal dessert. Hershey’s Special Dark Cocoa gives the pie the most decadent flavor.

Yield: 8 servings  

Skill Level: Intermediate

Prep Time: 15 Minutes 

All you will need is: 

For the Crust:

1 Pre-Made Pie Crust (9-inches, unbaked)

1 tablespoon All-Purpose Flour

3 Eggs

⅓ cup Corn Syrup (dark)

2 teaspoons Vanilla Extract

¼ teaspoon Salt

⅓ cup Brown Sugar

1-½ cups Pecans (halved)

1-½ cups Hershey’s Special Dark Chocolate Chips

¼ cup Butter (softened)

Also see: No-Bake Layered Pumpkin Pie – Thanksgiving Special

 All you need to do is: 

Pre-Heat the oven at 375°F.

Use a fork to prick the pie crust at the bottom. Press the crust down with foil filled with beans or rice and bake for about 10 minutes. Now remove the rice and foil and bake for additional 7-8 minutes or until the crust turns pale golden brown.

Let it cool on a wire rack. Now, reduce the temperature of the oven to 300°F. 

In another bowl, mix in the chocolate chips, pecans and flour and set aside for later use.

In a separate large bowl, beat the butter and sugar until blended. 

Now, add in the eggs one at a time and beat well after every addition. 

Now add in the corn syrup, vanilla and salt and beat just until blended (do not over-beat). 

Stir in pecan mix and pour mixture into baked pie crust. 

Bake the pie for about 45 minutes or until the edges are set and the pie is cooked through. 

The center must be jiggly. Let the pie cool on a wire rack.

Cover it and store for up to 2 days at room temperature or refrigerate for storing longer. 

Happy Thanksgiving!

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Turtle Cookies

What is better than these ridiculously cute Turtle Cookies? The simple recipe with a twist of pecans is just what you need to give your usual baking a bit of a kick!

Yield: 30 Cookies

Skill Level: Intermediate 

Prep Time: 20 Minutes

All you will need is:

50 Creamy Caramels in Chocolate Candy  

2 Eggs

⅓ cup Vegetable Oil

1 cup Pecans (chopped)

¾ cup HERSHEY’S Semi-Sweet Chocolate Chips

½ teaspoon Shortening (no butter, margarine or oil)

1 tablespoon Heavy Cream

1 package or approx. 18 ounces Cake Mix 

All you need to do is:

Pre-Heat oven at 375°F. 

Line baking sheets with baking paper and grease slightly. 

Remove the wrappers from the candies and set aside 15 of those candies.

Now combine the cake mix with eggs and oil in large bowl while beating constantly until a blended dough is formed. 

The dough has to be slightly sticky. Divide the dough into 36 equal parts. 

Now flatten the dough balls slightly and shape it around candy pieces and cover the candies completely. 

Also see: Easy Chocolate Espresso Twinkies Recipe!!!

Now roll to make ball and roll the ball in chopped pecans. 

Place the balls on prepared baking sheets.

Bake for about 8 to 10 minutes or until just set (do not over bake). 

Let cool for around 1 minute and then transfer to a wired rack to cool completely. 

Place the chocolate chips and shortening in a small bowl and microwave at for 30 seconds at Medium Heat and stir. 

Microwave at Medium an additional 10 seconds at a time (if necessary) while stirring after each interval until chips are melted and mixture is smooth to stir.

Drizzle the melted chocolate over cookies.

Now place the reserved caramel candies and heavy cream in small microwave-safe bowl and microwave at Medium for about 30 seconds while stirring regularly. 

Now drizzle over the prepared cookies. 

Let the cookies stand until chocolate and caramel drizzles firm. 

 

Recipe Credits: https://www.hersheys.com/kitchens/en_us/home.html

Kudos, Shack-OH-Merry!!

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Chocolate Brain Cupcakes: Halloween Special

Up for this freaky yet amazingly tasty Cupcake Recipe for your Halloween Party? It is definitely the best thing for all the Trick or Treat-ERS out there!!

Yield: 12 Servings

Skill Level: Intermediate

Prep Time: 30-35 Minutes

All you will need is:

1-⅓ cups Self Raising Flour

½ cup Hershey’s Premium Cocoa Powder

130 grams Butter (softened)

¾ cup Caster Sugar

2 Eggs (lightly beaten)

1 teaspoon Vanilla

250 grams Cream Cheese (chopped)

200 grams Hershey’s White Chocolate

⅔ cup Milk

Pink Food Color

Red Icing for Writing (For garnish)

All you need to do is:

Line cupcake liners in a muffin tray and set aside for later use.

In a large bowl, sift the flour and the cocoa. Now add the butter, sugar, eggs, milk and the vanilla to the flour mixture and mix to combine well.

Also see: Chocolate Freak Shakes: Halloween Special

Now spoon the cupcake batter into the cupcake liners.

Bake at 180⁰C for about 20-25 minutes or until a wooden pick inserted comes out clean.

Cool on a rack for about 10 minutes.

Combine the cream cheese and white chocolate in a bowl and melt over a double boiler until smooth.

Allow the mix to cool down until pipe-able through a piping bag.

Now pipe the mixture on each cupcake to resemble two halves of a brain.

Use the red icing to create the blood vessels/veins, etc.

Serve right away or keep refrigerated.

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COCOA vs. CACAO

Cacao and cocoa are kind of the same thing… they’re also very different! We don’t want to confuse you, but we do want you to discover the truth about their differences.

Is There A Difference Between The Two Aside From A Few Vowels?

The studies that boast of chocolate’s amazing health benefits are not referring to your average store-bought chocolate bar (damn misleading researchers). The chocolate that they’re referring to is raw cacao.

Raw cacao is made by cold-pressing un-roasted cacao beans. The process keeps the living enzymes in the cacao and removes the fat (cacao butter).

Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures. Sadly, roasting changes the molecular structure of the cacao bean, reducing the enzyme content and lowering the overall nutritional value.

What Are The Health Benefits Of Raw Cacao?

  • Lowers insulin resistance
  • Protects your nervous system: Cacao is high in resveratrol, a potent antioxidant also found in red wine, known for its ability to cross your blood-brain barrier to help protect your nervous system
  • Shields nerve cells from damage
  • Reduces your risk of cardiovascular disease
  • Reduces your risk of stroke
  • Reduces blood pressure

  • Reduces your risk of cardiovascular disease: The antioxidants found in cacao help to maintain healthy levels of Nitric Oxide (NO) in the body. Although NO has heart benefiting qualities, such as relaxing blood vessels and reducing blood pressure, it also produces toxins. The antioxidants in cacao neutralizes these toxins, protecting your heart and preventing against disease.
  • Guards against toxins: as a potent antioxidant, cacao can repair the damage caused by free radicals and may reduce the risk of certain cancers. In fact cacao contains far more antioxidants per 100g than acai, goji berries and blueberries. Antioxidants are responsible for 10% of the weight of raw cacao.
  • Boosts your mood: cacao can increase levels of certain neurotransmitters that promote a sense of well-being. And the same brain chemical that is released when we experience deep feelings of love – phenyl ethylamine – is found in chocolate.
  • It is rich in minerals: magnesium, iron, potassium, calcium, zinc, copper and manganese.Let’s End With An Interesting Tad-Bit.Research shows that dairy inhibits the absorption of antioxidants from raw cacao.

    So if you’re making a cacao shake you’re better off using a non-dairy milk like almond or coconut in order to reap all of the antioxidant benefits. Fact!

     

    Reference: https://www.foodmatters.com/article/raw-cacao-vs-cocoa-whats-the-difference

 

S’Mores Molten Lava Cake

Give your Molten Lava Cakes a makeover with a twist of S’Mores on it because who does not like S’Mores!!

Yield: 6 Servings

Skill Level: Intermediate

Prep Time: 15-20 minutes

All you will need is:

1 cup and 1 tablespoon Unsalted Butter

4 large Eggs

4 large Yolks

Hershey’s Cocoa for Dusting

¾ cup Granulated Sugar

⅔ Cup Marshmallow Crème

2 tablespoons Heavy Whipping Cream

⅓ cup All-Purpose Flour (sifted thoroughly)

2 Hershey’s Semi-Sweet Chocolate Baking Bars (almost 8 ounces) broken into pieces

1 cup Hershey’s S’Mores Baking Pieces

All You Need to do is:

Preheat the oven to 400°F. Use the 1 tablespoon of butter to coat 8 custard cups. Dust the cups with the cocoa, tapping out any excess. Place on a large baking sheet.

Combine the remaining butter and the chocolate baking bars in a small saucepan and set over low heat. Stir until melted and smooth.

In a medium bowl, combine the egg yolks, eggs and sugar and beat until pale and doubled in volume. This should take about 3-5 minutes with an electric mixer.

Fold the chocolate mixture into the eggs. Add the flour and mix until smooth. Fill each of the prepared custard cups halfway full with the mixture. Add 1 tablespoon of the HERSHEY’S S’Mores Baking Pieces to the middle of each cup, then continue pouring the batter into the cups, filling each cup evenly.

Bake the cakes for 13-15 minutes, or until puffed in the center and set around the sides. If you test them with a toothpick, some of the batter will still show. Once cooked, let the cakes sit for 5 minutes.

While the cakes are cooling, combine the marshmallow crème and the heavy cream and microwave on high for 30 seconds. Mix until smooth.

Also see: Buy Hersheys Cookies N Cream Drop – Pouches in WHOLESALE price. Really Cheap !!!.

Run a small, sharp knife around the sides of the cups. Place a plate over the cup, then flip it over, inverting and releasing the cake.

Pour some of the marshmallow sauce over the top of each cake, and then top each cake with an additional tablespoon of the HERSHEY’S S’Mores Baking Pieces. Serve warm.

Recipe Credits: https://www.hersheys.com/kitchens/en_us/blogs/smores-molten-lava-cakes.html

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No Bake Fudge (Episode: 02)

Hershey’s Rich Cocoa Fudge:

So here we are! We have come up with the best recipe take on this traditional, rich and heavenly delicious fudge recipe that will satisfy your cravings to the very core. Attention while cooking and right temperatures are very important to pull this recipe off. So let’s get started:

Yield: 60 Pieces

Skill Level: Expert

Prep Time: 10-8 minutes

All you will need is:

⅔ cups Hershey’s Cocoa or Dark Cocoa

1 teaspoon Vanilla

¼ cup butter

1-½ cups Milk

⅛ teaspoon Salt

3 cups Sugar

See Also: Yummy Amazing Fudge recipes without BAKING!!!

All you need to do is:

Line a square pan with foil and cover the edges of the pan with foil too. Now grease the foil with butter.

In a quart saucepan, mix sugar and cocoa. Gradually stir in the milk.

Cook on medium heat until the mixture comes to a boil while stirring constantly. Now, boil without stirring until the temperature reaches 232⁰F on a candy thermometer.

Pro Tip: Another indication of the mixture being ready will be when a small drop of it is dropped into cold water it should form a soft ball that flattens when removed from water.

Remove from heat now and add in the vanilla and the butter without stirring. Cool at room temperate until the mixture is lukewarm.

Take a wooden spoon and beat until the fudge starts to lose its gloss for about 8 minutes. Quickly spread in the prepared pan and let it cool completely. Cut into cubes and store air-tight container at room temperature.

Note: Stick to the recipe and amounts and do not try to double the recipe. Strictly follow the time instructions.

Mocha Cream Frosting

If you want to add a little something extra to your next batch of homemade cake and brownies then this Mocha Cream Frosting recipe is just what you need. Since coffee is always a welcomed addition to any chocolate recipe, this frosting is the most perfect way to incorporate espresso flavors in your treats. So, let’s see how it is done:

Yield: 2 cups Frosting

Prep Time: 5-8 minutes

Skill Level: Beginner

All you need is:

¼ cup Hershey’s Cocoa or Hershey’s Dark Cocoa

6 tablespoons Butter or Margarine (softened)

2-⅔ cups Powdered Sugar

2 tablespoons Milk (warm)

2 tablespoons Instant Coffee or Espresso Powder

1 teaspoon Vanilla Essence

All you need to do is:

In warm milk dissolve coffee and set aside.

Mix powdered sugar and cocoa in a bowl and set aside for later use.

In a separate bowl mix in the sugar and cocoa mixture alternately with milk and coffee mixture while beating to a spreading consistency. Stir in the vanilla and enjoy.

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No Bake Chocolate Cake Rolls

Get hold of yourselves and roll together some of the most amazing ingredients to make this surprisingly easy no bake cake roll. Slice up and enjoy this hybrid dessert between a cream pie and a trifle.

Yield: 12 Servings

Skill Level: Beginner

Prep Time: 30 minutes

All you will need is:

3 tablespoons Hershey’s Cocoa

1 cup Milk

1 pack Instant Vanilla Pudding and Pie Filling

8 ounces Non-Dairy Whipped Cream (Frozen)

1 pack or 10 ounces Chocolate Wafers

Hershey’s Kisses and Hugs Milk Chocolate (for garnish)

All you need to do is:

Combine together 2 tablespoons of cocoa and pudding mix in a bowl.

Add in milk and beat with a hand mixer on low speed until thick and smooth.

Now, fold in 1 cup of whipped topping and stir well.

Take the wafers and spread around 1 tablespoon of pudding mix on top of the wafers. Line together in a stack of 5 or 6.

On a sheet of foil, stand wafers on edges to make on long roll. Wrap tightly and refrigerate for 5 to 6 hours or overnight.

Sift the rest of 1 tablespoon of cocoa over the remaining topping and mix well.

Unwrap your roll and place it on a serving tray. Spread the whipped topping mix on the roll.

Now peel the wrappers off the candies and place on the roll to garnish.

To serve, slice at the angle of 45⁰ to 50⁰ or diagonally.

To save for later use cover and refrigerate.

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