recipes with Hershey’s Cocoa

Chocolate Reindeer Tart – Christmas Special

This rich and decadent chocolate tart is just what you need to enjoy with your folks and friends this Christmas. So, go ahead and give it a try!

Yield: 8-10 Servings  

Skill Level: Intermediate

Prep Time: 25-30 Minutes 

All you will need is: 

For Crust:

1 teaspoon Vanilla Extract

1 teaspoon Salt

1 cup All-Purpose Flour

¼ cup Hershey’s Special Dark Cocoa

¼ cup Brown Sugar

½ cup Butter (melted)

Also See: Biscuits with White Chocolate Ganache

For Ganache:

½ cup Whipping Cream

⅔ cup Hershey’s Special Dark Chocolate Chips

For Mousse:

1-½ cups Heavy Whipping Cream 

¾ cup Heavy Whipping Cream (additional)

1 teaspoon Vanilla Extract

½ teaspoon Salt

1-½ cups Hershey’s Semi-Sweet Chocolate Chips

All you need to do is: 

For Crust:

Pre Heat the oven to 375°F.

Cream the butter and brown sugar along with vanilla and salt in a bowl and set aside for later use.

Add in the flour and stir until mixed well.

Pour the dough evenly at the bottom of a tart pan and prick the bottom with a fork.

Bake until firm or for about 15 to 25 minutes. Let it cool completely.

Also See: Giant Toffee Gingerbread Cookie – Thanksgiving Special

For Ganache:

Bring the cream to a boil in a saucepan over medium heat.

Now, pour the hot cream over the chocolate in another owl and let sit for 30-45 seconds.

Mix the chocolate with a rubber spatula until it is smooth to stir. 

Take it out in a piping bag and place in refrigerator and chill for about 30 minutes.

For Mousse:

Mix in the chocolate, vanilla and salt in a bowl. 

In another saucepan bring ¾ cup whipping cream to a boil and pour it onto the chocolate chips. Stir well until smooth. Cover the chocolate and chill in refrigerator for 3-45 minutes.

Beat the rest of the whipping cream to soft peaks. 

Loosen the chocolate mixture and fold into the whipped cream. 

Pipe the ganache on to the prepared crust.

Now pour a layer of mousse on the ganache. Let chill in refrigerator for 6-7 hours.

Use pretzels and candy canes for reindeer face. Serve with whipped cream topping.

Merry Christmas!

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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:

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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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