Classic Chocolate Cupcakes (No Mixer)

These chocolate cupcakes are soft, velvety, moist, and decadent! They’re so easy to make, they’re practically foolproof and you don’t even need a mixer!

three chocolate cupcakes with dark chocolate frosting

Nothing beats a classic chocolate cupcake, especially when there’s a luscious swirl of frosting on top! Who could possibly resist??!!??

This is a recipe that WORKS! You can whip these chocolate cupcakes up in no time, too! All you need is a whisk – NO MIXER!

unwrapped chocolate cupcake with dark chocolate frosting and chocolate sprinkles

And, in case you were wondering…

NO…, that’s NOT too much frosting! There is never too much frosting, right?!?!

My Classic Chocolate Cupcakes are …

  • rich in chocolate flavor! (keep reading to find out my secret tip!)
  • INSANELY moist! Forget dry, dense, and crumbly cupcakes!
  • great for newbie bakers! This is a clear, easy-to-follow recipe and no mixer required, not even for the frosting!
  • yummy on their own, but absolutely AMAZING with dark chocolate frosting that has a wonderful consistency for piping gorgeous swirls – perfect for parties or special occasions! 

WHAT YOU’LL NEED TO MAKE MY CLASSIC CHOCOLATE CUPCAKES:

Just a few basic pantry ingredients are all you need!

  • Flour:  I use all-purpose flour.
  • Unsweetened cocoa powder:  I use dutch-processed, but natural cocoa powder works fine, too. 
  • Coffee:  I use a cup of strong brewed coffee. 
  • Bittersweet chocolate:  I use dark couverture chocolate with 54% cocoa because it’s not overly sweet and it’s perfect for baking. 
  • Sugar:  I use regular white sugar. 
  • Leaveners:  I use baking powder and baking soda to help the cupcakes rise. 
  • Salt:  I use a tiny amount to bring out all the flavors. 
  • Oil:  I use a light vegetable oil. 
  • Egg:  You only need one egg for this recipe. 
  • Buttermilk:  I make my own buttermilk (included in the recipe card below) because I like the tang it gives.

MY SECRET TIP FOR THE BEST CHOCOLATE CUPCAKES

I love using a technique called “blooming” because it really intensifies the flavor of the chocolate. Blooming basically refers to mixing unsweetened cocoa powder with a hot liquid and allowing it to sit for a few minutes. This enhances the chocolate and heightens its flavor, but don’t worry, you don’t taste the coffee in the cupcakes at all! I use this technique for my Sugar Free Whole Wheat Cupcakes  and my Easy Vegan Fudge Brownies. I have made these cupcakes without blooming the cocoa, but I found that they weren’t as chocolatey.

HOW TO MAKE CLASSIC CHOCOLATE CUPCAKES:

steps 1 to 4 for chocolate cupcakes

 

steps 6 to 8 for chocolate cupcakes

After that, I like to pour the batter into a small pitcher and then pour it into the cupcake liners.

Then you just bake, cool, and frost!

DARK CHOCOLATE FROSTING

For this recipe, I’ve included an INCREDIBLE dark chocolate frosting! It’s low-sugar, but extremely rich in chocolate! 

This frosting is not the classic buttercream frosting where you beat the butter with a lot of powdered sugar, and it’s not a classic ganache, either, since ganache is just chocolate and cream.

This dark chocolate frosting is somewhere between ganache, chocolate buttercream, and fudge!  

I use dark couverture chocolate with 54% cocoa. The result is amazing! It’s not as sweet as the traditional buttercream frosting, and I think it’s perfect for these chocolate cupcakes. AND YOU DON’T NEED A MIXER TO MAKE IT!

If you decide to make this frosting, just keep in mind that it needs to firm up in the fridge for about 30-50 minutes, so make it first before making the cupcakes.

TIPS FOR SUCCESS

  • Make sure you measure the flour  properly for consistent results. Too much flour can make the cupcakes dry.
  • I also suggest using the best quality cocoa powder you can get. If you’re not sure what kind of cocoa powder to use (dutch-processed or natural), check out this post for a more detailed explanation. Both dutch-process and natural cocoa powder work for this recipe.
  • For light and fluffy cupcakes,  don’t overmix the batter, as this will make them dense.
  • For moist cupcakes, I use vegetable oil instead of butter. I think that together with the buttermilk, they really help the cupcakes stay moist longer.
  • The batter for these cupcakes is different compared to my Classic Vanilla Cupcakes in that it’s thin and more liquidy. To make it easier to fill the cupcake liners, I like to pour the batter into a small pitcher and then pour it into the liners. That way I don’t drip the batter all over the place while I’m filling the liners.
  • Fill the liners halfway, otherwise the cupcakes will overflow. They’ll still taste great, but they won’t be that pretty.
  • This recipe makes 14 cupcakes. Instead of lining another cupcake pan with just 2 liners, I use silicone cupcake liners and put them in the oven next to my cupcake pan. To make the silicone liners sturdier since they’re not placed in a pan, I use 2 liners for each cupcake. That way I avoid using another cupcake pan.
  • The dark chocolate frosting can take up to an hour to thicken in the fridge. It will depend on the chocolate and the cream you use and how much fat they have. Check on it every 15 minutes or so until it’s thick enough to spread or pipe. If you leave it in the fridge for too long, though, it will be too thick to pipe.
  • The frosting is enough for 14 cupcakes, but if you want to pipe large swirls on each cupcake, you’ll probably need to double the frosting recipe.
  • The frosting on the cupcakes will firm up once refrigerated. To soften the frosting up, just let the cupcakes come to room temperature.

FREEZING & STORING OPTIONS

Frosted cupcakes can be stored in an airtight container in the fridge for about a week.

These cupcakes freeze really well. If you want to freeze them, just wrap each one individually without any frosting and then put them in a freezer bag in a single flat row before popping them in the freezer. They can be frozen for up to 2 months. To thaw, just put them in the fridge overnight. You could also thaw them at room temperature, which takes a couple of hours.

Other Cupcake Topping Ideas

Like I said, these cupcakes are delicious plain, but a cupcake wouldn’t really be a cupcake without a delicious topping!

Sometimes, though, I like to switch things up a bit and try something other than dark chocolate frosting! Here are a few ideas you may want to try:

Vanilla buttercream – The all-time classic which is amazing with these chocolate cupcakes! I use vanilla buttercream for my classic vanilla cupcakes. Check out this post for the recipe. You could also adapt it and make chocolate buttercream frosting, too. Just follow the recipe and add ½ cup unsweetened cocoa powder.

Powdered sugar – Dusting them with powdered sugar is great for those who aren’t crazy about frosting. You could use stencils to create designs, too, which would look great on chocolate cupcakes 

Marshmallows – You could add a big marshmallow on top of the cupcakes while they’re in the oven one or two minutes before they’re done. The marshmallows will melt and create a luscious topping.

Peanut butter – Melt some peanut butter  in the microwave and spoon it over cupcakes. Delish!

Chocolate sauce You could drizzle some chocoalte suace on top and then add some chopped nuts.

Jam or marmalade You could melt the jam  or marmalade and spoon it over the cupcakes as a glaze. It adds a nice, fruity flavor.

Whipped cream – A dollop of whipped cream is all you need! You could dust some cocoa powder on top, too!

Nutella – Nutella is SO good with these cupcakes! 

Dulce de leche – Spread some dulce de leche on top of the cupcake. Divine!

I hope you enjoy these classic chocolate cupcakes! 

Happy Baking! 

~Voula

classic chocolate cupcake with dark chocolate frosting in a white wrapper

Let me know how these classic chocolate cupcakes turn out for you in the comments below! I’d love to hear from you!

Classic Chocolate Cupcakes (No Mixer)

These chocolate cupcakes are soft, velvety, moist, and decadent! They’re so easy to make, they’re practically foolproof and you don’t even need a mixer!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American
Keyword: classic, chocolate, cupcakes, no mixer, easy, moist, soft
Servings: 14

Ingredients

For the cupcakes

  • ½ cup (50 g / 2 oz) unsweetened cocoa powder
  • 1 cup (250 ml / 8.5 fl oz) strong brewed coffee
  • 1 cup + 6 tablespoons (175 g / 6 oz) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼  teaspoon salt
  • 1 cup (200 g / 7 oz) sugar
  • ½ cup (125 ml / 4 fl oz) buttermilk at room temperature (or see the NOTES below on how to make your own)
  • 1 egg at room temperature
  • 7 tablespoons (100 ml / 3.4 fl oz) light vegetable oil

For the dark chocolate frosting

  • ¼ cup (28 g / 1 oz) powdered sugar
  • ¼ cup (28 g / 1 oz) unsweetened cocoa powder
  • 3.5 oz (100 g) bittersweet chocolate, chopped (I use dark couverture chocolate with 54% cocoa)
  • ½ stick (57 g / 2 oz) unsalted butter
  • a pinch of salt
  • 7 tablespoons (100 ml / 3.4 fl oz) heavy cream

Instructions

Make the cupcakes

  • Preheat the oven to 350°F (175°C).
  • Line a 12-cup pan with cupcake liners and prepare 2 more liners (this recipe makes 14 cupcakes). Set aside.
  • Whisk together the hot coffee and cocoa powder until smooth. Set aside.
  • In another bowl, sift the flour, baking soda, baking powder and salt together. Add the sugar and whisk until combined. Set aside.
  • In another bowl, add the buttermilk, oil, and egg and whisk everything together until well combined.
  • Add the coffee mixture to the oil mixture and whisk until it's just combined.
  • Add the flour mixture and whisk until combined, but don't overmix.
  • Pour the batter into the cupcake liners halfway full (I like pouring the batter into a pitcher first to avoid making a mess).
  • Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean.
  • Cool completely before frosting.

Make the dark chocolate frosting

  • Sift the powdered sugar and the cocoa powder into a saucepan.
  • Add all the remaining ingredients and stir continuously over low heat until everything melts.
  • Pour into a bowl and let it cool for about 10 minutes at room temperature.
  • Put it in the refrigerator for about 30-50 minutes, until it thickens and becomes spreadable. Check on it every 15 minutes or so.
  • Frost the cooled cupcakes.
  • Enjoy!

Notes

How to make your own buttermilk for this recipe:
Add 1/2 tablespoon vinegar to half a cup of milk and stir well. Let it sit for 5-8 minutes before using. 
Frosted cupcakes can be stored in an airtight container in the fridge for about a week.
The frosting on the cupcakes will firm up once refrigerated. To soften the frosting up, just let the cupcakes come to room temperature.
These cupcakes freeze really well. If you want to freeze them, just wrap each one individually without any frosting and then put them in a freezer bag in a single flat row before popping them in the freezer. They can be frozen for up to 2 months. To thaw, just put them in the fridge overnight. You could also thaw them at room temperature, which takes a couple of hours.
© Pastry Wishes

 

 

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The Difference Between Dutch-processed Cocoa Powder and Natural Cocoa Powder

Ever wonder what the difference is between Dutch-processed cocoa powder and natural cocoa powder? Learn the differences in this post for better baking results.

natural and dutch processed cocoa powder

When I first started baking, I thought all cocoa powders were the same and that they differed mainly in price and country of origin. When I discovered the difference, though, I realized how wrong I was!

Natural cocoa powder vs. Dutch-processed cocoa powder 

Natural cocoa powder refers to cacao beans that have been roasted and then finely ground into a powder. It has a light brown color and it’s quite bitter and acidic.

Dutch-processed cocoa powder is treated with an alkali solution to neutralize the acidity. This process creates a darker color and it results in a wonderful, smooth flavor. That’s one of the reasons why I use Dutch-processed cocoa powder when I make my easy vegan chocolate truffles or garnish desserts, because it’s not as bitter as natural cocoa powder.

Why is it called Dutch-processed cocoa powder?

In the 19th century, a Dutch man named Coenraad Van Houten developed a process to remove the bitterness in cocoa solids and make it easier to mix with water. Today, this process is called “Dutching” and it produces a darker cocoa powder with a mild taste (hence the term “Dutch-processed”). By the end of the 19th century, Van Houten was synonymous with high quality cocoa powder. It’s actually my favorite Dutch-processed cocoa powder. 

Can both be used interchangeably?

It depends. Most recipes use natural cocoa powder unless they specify Dutch-processed.  

According to Fine Cooking recipes using natural cocoa powder often include baking soda as well. Both the baking soda and acid react and allow baked goods to rise. Baking soda is also an alkaline, so it also neutralizes the acidity in natural cocoa powder. 

On the other hand, Dutch-processed cocoa powder is usually combined with baking powder as it’s already neutral.

So, depending on what you have, you’ll be using either baking soda or baking powder. If a recipe doesn’t have any baking powder or baking soda, you can either natural cocoa powder or Dutch-processed.

Also, since natural cocoa powder is more acidic, baked goods are somewhat drier.  Dutch-processed cocoa, on the other hand, is less acidic, resulting in a fudgier product. For an excellent scientific explanation, Cooks Illustrated has a great article.  

What if you don’t know which cocoa powder a recipe is referring to?

What I usually do is look at whether the recipe has baking soda or baking powder and then I use the cocoa powder that pairs best with either one.  

So, in a nutshell:

Natural Cocoa Powder + Baking Soda

Dutch-processed Cocoa Powder + Baking Powder

If a recipe doesn’t have any baking powder or baking soda, I use whatever cocoa powder I have on hand.

But…sometimes I use BOTH baking powder and baking soda together! Why?

For my Sugar Free Whole Wheat Chocolate Cupcakes, I use buttermilk, because I love the tang. However, buttermilk is acidic and if I ONLY used baking soda, it would neutralize all the acidity and I wouldn’t get the tanginess I love. So, I keep the baking soda, which reacts with the acid to help it rise, and I add the baking powder to retain the tanginess from the buttermilk, killing two birds with one stone! 😉

 “Blooming” cocoa powder 

I absolutely love this technique! Blooming cocoa powder refers to mixing unsweetened cocoa powder with a hot liquid (like boiling water, hot coffee, or hot oil) and allowing it to sit for a few minutes. The cocoa powder dissolves, intensifying the chocolate flavor. If you’re a chocolate lover, this will definitely enhance your chocolate desserts! 

If you want to learn how I use this technique, check out these recipes: 

Sugar Free Whole Wheat Chocolate Cupcakes  

Easy Vegan Fudge Brownies 

~Voula

Here are a few more how-tos and tips:

How to Measure Flour: A Step-by-step Guide

How To Freeze Cookie Dough

How to Make Flavored Sugar 

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EASY HOMEMADE CHOCOLATE SYRUP (WITHOUT CORN SYRUP)

This incredibly easy homemade chocolate syrup is the perfect topping for all your favorite desserts! Make it without any corn syrup in less than 15 minutes! You won’t go back to buying store-bought ever again!

homemade chocolate syrup

Don’t you just want to lick that spoon?!?!?

This homemade chocolate syrup is AMAZING! 

It’s NOT to be confused with hot fudge, which is usually made with butter and cream. This chocolate syrup is like the popular one you would buy in a bottle, only MUCH BETTER!

It’s thick, but pourable!

It’s velvety!

It’s chocolaty!

It’s silky smooth!

It’s sooo delicious and rich in flavor!

AND… 

There is absolutely NO corn syrup in it!

homemade chocolate syrup

I’m not totally against using corn syrup in baking (because there is a difference between corn syrup and high fructose syrup), but I always prefer simple, easier methods, which include few ingredients and produce excellent results.

This recipe is one of them! Perfect, chocolate syrup with basic pantry ingredients!

Why you’ll love this homemade chocolate syrup recipe

  • You know EXACTLY what’s in it! There are only 4 ingredients and NONE of them are artificial!
  • It’s super inexpensive and remarkably easy to make!
  • It tastes so much better than store-bought chocolate syrup!

WHAT YOU’LL NEED

  • Cocoa Powder: I use good quality, unsweetened cocoa powder. I prefer Dutch processed cocoa powder, but you could use natural cocoa powder, instead.
  • Sugar: I use granulated white sugar. You could adjust the sugar by using more or less, depending on your preferences.
  • Salt: I use a pinch of salt to enhance the chocolate flavor.
  • Cornstarch: I use it because I like my chocolate syrup on the thick side, but if you don’t want it too thick, you can omit it altogether. 
  • Water: I use water instead of cream or milk so that the syrup lasts longer.

HOW TO MAKE EASY HOMEMADE CHOCOLATE SAUCE IN 3 EASY STEPS

STEP 1

Whisk together the cocoa powder, sugar, water, and salt over medium high heat. Stir constantly until it begins to simmer.

STEP 2

In a small bowl, whisk the cornstarch and water to make a slurry.

STEP 3

Add the slurry to the saucepan and stir until it thickens.

VARIATIONS

  • Add a shot of your favorite liquor.
  • Use light or dark brown sugar for a more caramel flavor.
  • Add ½ – 1 teaspoon of vanilla.
  • Make it spicy! Add a dash of cayenne pepper for a Mexican twist or a dash of black pepper for an ancient Greek twist.   Yes, you read that right! (Check out my post where I explain it!)

How long does it take to make?

It takes about 10 – 12 minutes to make this chocolate syrup. Then you need to wait about an hour for it to cool down before storing it.

What can you use it for?

There are SO many ways you can use this homemade chocolate syrup. Here are a few of my all-time favorites:

Stir it into hot or cold milk.

Stir it into coffee. 

Dip cookies in it.

Drizzle it over buttered toast topped with cinnamon. OMG! It’s one of my faves for breakfast! 

Drizzle it over your favorite desserts, like ice cream, cheesecake, cinnamon rolls, or warm brownies. 

Drizzle it over pancakes, waffles, or French toast.

Pour it over your favorite fruit salad.

Impress your guests by drizzling some on a plate before serving your favorite dessert for a fancy, gourmet food styling presentation!

 

TIPS FOR SUCCESS

  • Try and get the best quality unsweetened cocoa powder you can!
  • Make sure you stir it constantly to prevent it from burning.

HERE ARE A FEW MORE AMAZING CHOCOLATE RECIPES YOU MAY WANT TO TRY: 

Ouzo-spiked Chocolate Orange Cake 

Cheater’s chocolate Mousse (+ Easy Chocolate Garnishes)

Sugar Free Whole Wheat Chocolate Cupcakes 

~Voula

Let me know how this Homemade Chocolate Syrup turns out for you in the comments below! I’d love to hear from you!

 

homemade chocolate syrup
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EASY HOMEMADE CHOCOLATE SYRUP (WITHOUT CORN SYRUP)

This incredibly easy homemade chocolate syrup is the perfect topping for all your favorite desserts! Make it without any corn syrup in less than 15 minutes! You won’t go back to buying store-bought ever again!
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, easy,, homemade, syrup
Servings: 1 1/2 cups (approximately)

Ingredients

  • 1 cup (110 g) unsweetened cocoa powder
  • 1 cup (200 g) sugar
  • 1 cup (250 ml) water
  • a pinch of salt

For the slurry

  • 2 tablespoons cornstarch
  • 4 tablespoons water

Instructions

  • In a saucepan, whisk together the cocoa powder, sugar, salt, and the cup of water over medium high heat.
  • Stir constantly until it begins to simmer.

Make the slurry

  • In a small bowl, whisk together the cornstarch and water to make a slurry.
  • Add the slurry to the saucepan and stir until the syrup thickens, about 10 - 12 minutes.
  • Serve warm or allow it to cool completely (for about an hour) and store in an airtight container in the refrigerator.

Notes

The chocolate sauce will thicken as it cools.
This homemade chocolate syrup can be refrigerated in an airtight container (like a glass jar) for about 3 weeks.
If you want, you can reheat it over the stove or in 5 minute increments in the microwave, stirring regularly.
© Pastry Wishes
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Easy Vegan Fudge Brownies

Who can possibly resist gooey, fudgy brownies topped with creamy chocolate frosting? These mouthwatering vegan fudge brownies are rich, dense and seriously addictive!

easy vegan fudge brownies

If you’re a brownie fan, you’ll love these vegan fudge brownies – they never disappoint!

This recipe is SO easy. You won’t find any unusual or hard-to-find ingredients, either.

These vegan fudge brownies are:

incredibly simple to make.

egg free.

dairy free.

tried, tested & trusted.

absolutely delicious!

easyveganfudgebrownies

What you’ll need:

All-purpose flour

Salt

Unsweetened cocoa powder (preferably Dutch-processed) – Read about the differences here.

Baking powder

White, brown & powdered sugar

Vegetable oil

Bittersweet/Semisweet or Couverture chocolate

Walnuts

Vegan butter/Margarine

Almond/Coconut milk

How to melt chocolate without scorching it

  1. Chop the chocolate into small pieces.
  2. Place the chocolate in a heat-proof bowl.
  3. Place the bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn’t touch the water so it doesn’t scorch the chocolate.
  4. Stir the chocolate until it melts.

 TIPS FOR MAKING THESE EASY VEGAN FUDGE BROWNIES

This recipe is practically foolproof! However, there are a few things you should consider to ensure the brownies come out great!

  • Get the best quality chocolate and unsweetened cocoa powder you can find; it makes such a difference. I personally love couverture chocolate because it’s a high-quality baking chocolate.
  • Make sure you melt the chocolate properly.
  • Measure the ingredients well, especially the flour. I use a digital scale to get consistent results each and every time.
  • If you don’t want any chocolate chunks in your brownies, you can just melt all of the chocolate in the recipe and put it into the batter.
  • Don’t overmix the batter.
  • Use the right brownie pan size. For these brownies, I used a 9 X 9 inch (23.5 X 23.5 cm) pan. If you have an 8 X 8 inch pan, the brownies will be a bit thicker, if you use a larger pan, they’ll be thinner. This will also affect the baking time.
  • When you line your pan with parchment paper, make sure you leave about 2 – 2 ½ inches (5-6 cm) hanging over so you can just lift the whole pan of brownies out at once without breaking it.
  • All ovens vary, so start checking the brownies after about 20 minutes. The longer you bake them, the drier they become.
  • Allow the brownies to cool COMPLETELY in the pan before cutting & frosting, otherwise they will fall apart.

easyveganfudgebrownies

I really hope you enjoy these Easy Vegan Fudge Brownies!

~Voula

WANT MORE DELICIOUS CHOCOLATE RECIPES? You’ll love these:

Let me know how these vegan fudge brownies turned out for you in the comments below! I’d love to hear from you!

EASY VEGAN FUDGE BROWNIES

Who can possibly resist gooey, fudgy brownies topped with creamy chocolate frosting? These mouthwatering vegan fudge brownies are rich, dense and seriously addictive!
Prep Time15 mins
Course: Dessert
Cuisine: American
Keyword: EASY, VEGAN, FUDGE, BROWNIES,
Servings: 9

Equipment

  • You'll need a 9 X 9 or 8 X 8 inch square pan ( 23.5 X 23.5 / 20 X 20 cm).

Ingredients

For the brownies

  • 1 cup (127 g / 5 oz) all purpose flour
  • ¼ teaspoon salt
  • ½ cup (45 g / 1.6 oz ) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking powder
  • ¼ cup + 2 tablespoons (75 g / 2.6 oz) granulated sugar
  • ¼ cup + 2 tablespoons (75 g / 2.6 oz) brown sugar
  • ½ cup vegetable oil
  • ½ cup hot water
  • 125 g (4.4 oz) bittersweet/semisweet or couverture chocolate, chopped into small chunks
  • 100 g (3.5 oz) walnuts, roughly chopped

For the frosting

  • ½ cup (113 g / 4 oz) vegan butter/margarine, at room temperature
  • 1 cup (90 g / 3 oz) unsweetened cocoa powder (natural or Dutch-processed)
  • 2 cups (240 g / 8.5 oz) powdered sugar
  • pinch of salt
  • 3-6 tablespoons almond/coconut milk

Instructions

Prep the oven and the pan

  • Preheat the oven to 350°F / 180 °C.
  • Line the baking pan with parchment paper. Make sure to leave about 2 – 2 ½ inches (5-6 cm) hanging over so you can just lift the whole pan of brownies out at once without breaking it. Set aside.

Melt the Chocolate

  • Place half of chocolate chunks in a heat-proof bowl & set aside the other half. Place the heat-proof bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn’t touch the water so it doesn’t scorch the chocolate. Stir the chocolate until it melts. Alternatively, you can melt all of the chocolate chunks, instead of half (* see NOTE below).

Make the Batter

  • In a large bowl, whisk together the flour, granulated & brown sugar, baking powder, cocoa powder and salt.
  • Pour in the melted chocolate, vegetable oil, and hot water and whisk until well combined.
  • Fold in the chocolate chunks and walnuts.
  • Evenly spread the mixture in the baking pan.
  • Bake for 20-30 minutes, until a toothpick inserted in the middle comes out clean**.
  • Let it cool COMPLETELY IN THE PAN. Then use the overhanging parchment paper to lift the brownies out of the pan. Cut into squares & frost if desired.

Make the frosting

  • Using a mixer, beat the vegan butter/margarine until creamy.
  • Gradually add the powdered sugar, cocoa powder, salt and 2 tablespoons of the almond/coconut milk. If you want a thicker consistency, add more powdered sugar. If you want a creamier consistency, add more almond/coconut milk. Spread over the cooled brownies.
  • Enjoy!

Notes

  • * If you don't want to bite into chocolate chunks, you can melt all of the chocolate and put it into the batter.
  • ** All ovens vary, so start checking the brownies after about 15 minutes. The longer you bake them, the drier they become. 
  • Allow the brownies to cool COMPLETELY IN THE PAN before lifting them out of the pan and cutting them, so that they don't crumble apart.
These brownies will keep for about 3 days at room temperature in an airtight container unfrosted, or in the refrigerator for about a week. 
© Pastry Wishes

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Sugar Free Whole Wheat Chocolate Cupcakes

These moist, fudgy cupcakes are delicious and healthier than your average cupcake! They are made with whole wheat flour and stevia and are topped with a decadent whipped chocolate ganache! Get your chocolate fix without feeling guilty!

Sugar Free Chocolate Cupcakes

Stevia is a popular plant-based sweetener and sugar substitute. It’s something I’ve been meaning to experiment with for a while, so I came up with this recipe. I have to say I was quite impressed with the results!

What do these sugar free whole wheat chocolate cupcakes taste like?

The whole wheat flour has a subtle but unique nutty flavor and the stevia isn’t overly sweet, which I love!

What I absolutely love the most, though, is the whipped chocolate ganache! OMG, it’s delicious!

Whipped ganache has a very light, airy, mousse-like texture. It’s silky smooth and rich with a deep dark chocolate flavor. Whipped ganache is great for piping. For these cupcakes, I used a Wilton 1M tip, but you could use a knife or an offset spatula to spread the ganache on top.

Sugar Free Chocolate Cupcakes

To make these sugar free whole wheat cupcakes, you’ll need:

Whole Wheat Flour: I used a light whole wheat flour, which is milder in flavor than the darker one.

Stevia: I used stevia powder.

Salt: I always use salt to enhance the flavors.

Leaveners: I used both baking powder and baking soda.

Unsweetened cocoa powder: This gives the cupcakes an intense chocolate flavor.

Vegetable oil: I used a light vegetable oil to help keep the cupcakes moist.

1 egg: I use organic eggs.

Buttermilk / Sour Milk: If you don’t have buttermilk, you can add some vinegar to the milk, mix and let it stand for about 5 minutes.

Hot black strongly brewed coffee: This really brings out all the chocolate goodness!

Chocolate: I used good quality bittersweet chocolate with stevia, but you could use unsweetened chocolate which doesn’t contain any sugar.

Whipping Cream: Make sure it contains at least 30% fat, otherwise it won’t whip properly.

sugar free chocolate cupcakes

TIPS FOR PERFECT WHIPPED GANACHE

  • First of all, make sure you whip the ganache right before you want to frost the cupcakes; otherwise it becomes too firm to pipe.
  • Make sure you chop the chocolate into really small pieces so it melts faster. Put the chocolate in a heat-proof (or microwave safe) bowl.
  • When you heat the cream, make sure you don’t boil it. You want to heat it to the point where tiny bubbles appear, but it’s not boiling. When you pour the hot cream over the chocolate, make sure it covers all of the chocolate and then let it sit for about 2 minutes without touching it. Stir the chocolate until it has melted. If you see that there are still a few chunks of chocolate that haven’t melted, put the bowl over a saucepan of simmering water and then continue to mix it until the chocolate has melted completely. You could put it in the microwave, but I prefer melting it over simmering water because it’s the best way to avoid scorching the chocolate.
  • Cover with plastic wrap and let it sit at room temperature for 2-3 hours, until the chocolate has thickened. Trust me, it’s well worth the wait!  If you’re in a rush, though, you could put it in the refrigerator for about 20-30 minutes, but keep an eye on it every 5 minutes or so because it can get firm really quickly and if it gets too firm, you won’t be able to whip it.
  • To whip the chocolate ganache, use a hand mixer or a stand mixer. Whip it for about 3-5 minutes, starting on medium speed and then increasing to high. You don’t want to mix it any longer than 5 minutes because you’ll split the cream, which means it separates and curdles and becomes grainy. If, however, you do split the ganache, don’t panic! Just heat a few tablespoons of milk and whisk it into the chocolate mixture until the ganache comes back together again!

How to store these sugar free whole wheat chocolate cupcakes

I keep them in an airtight container in the refrigerator for up to a week.

I hope you enjoy these sugar free chocolate cupcakes!

~Voula

Let me know how these sugar free whole wheat chocolate cupcakes turned out for you in the comments below!

I’d love to hear from you!

SUGAR FREE WHOLE WHEAT CHOCOLATE CUPCAKES

These moist, fudgy cupcakes are delicious and healthier than your average cupcake! They are made with whole wheat flour and stevia and are topped with a decadent whipped chocolate ganache! Get your chocolate fix without feeling guilty!
Prep Time15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, cupcakes, free, from scratch, ganache, stevia, sugar, wheat, whole
Servings: 12

Ingredients

For the whipped ganache

  • 400 g (14 oz) good quality bittersweet/semisweet chocolate with stevia (or unsweetened chocolate), chopped
  • 200 ml (3/4 cup) whipping cream

For the cupcakes

  • 1/2 cup buttermilk*
  • 1/2 cup (50 g / 2 oz) unsweetened cocoa powder
  • ¼ cup hot black strongly brewed coffee
  • 1 cup (127 g / 4.5 oz) whole wheat flour
  • 1/2 cup (100 g / 3.5 oz) stevia powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¼ cup vegetable oil
  • 1 egg

Instructions

  • Preheat the oven to 180 °C (350 °F).
  • Line a 12-cup muffin/cupcake pan with cupcake liners. Set aside.

Make the ganache

  • Heat the whipping cream (but don’t boil) and pour it over the chopped chocolate. Let it sit for about 2 minutes to melt the chocolate. Whisk the mixture until it’s smooth and the chocolate has melted. Cover with plastic wrap and let it sit at room temperature for 2-3 hours, until the chocolate has thickened.**

Make the cupcakes

  • Whisk together the unsweetened cocoa with the black strongly brewed coffee until combined. Set aside.
  • Whisk together the whole wheat flour, stevia, salt, baking powder, and baking soda. Set aside.
  • Add the egg, buttermilk, and vegetable oil to the cocoa mixture and whisk until combined.
  • Add the dry ingredients and mix until combined. The batter should be thin.
  • Fill the cupcake liners halfway.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool.

Make the whipped ganache

  • Using a hand mixer or a stand mixer, whip the ganache for about 3-5 minutes, starting on medium speed and then increasing to high. Do not overmix.
  • Put into a piping bag and pipe onto the cooled cupcakes.***
  • Enjoy!

Notes

* If you don’t have buttermilk, you can make your own by putting 4 teaspoons of vinegar into a measuring cup and then adding enough milk to make ½ a cup. Let it stand for about 5 minutes before using.
** You could put the ganache in the refrigerator for about 20-30 minutes, but keep an eye on it every 5 minutes or so, because it can get firm really quickly. If it gets too firm, you won’t be able to whip it.
*** I used a Wilton 1M piping tip for the cupcakes in the pictures.
© Pastry Wishes
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Ultimate Chocolate Chunk Cookies (+ A Secret Ingredient)

The epitome of the perfect chocolate chunk cookie: thick and crispy on the outside, soft, chewy and gooey in the middle and packed with oodles and oodles of melted pools of chocolate! These cookies are to die for!

Chocolate Chunk Cookies

Friends, I must warn you! These chocolate chunk cookies are ADDICTIVE!

It took me soooo many trials and errors to finally come up with this recipe, but it was totally well worth it!

These cookies are thick, soft, and chewy. And they’re about 3.5 inches (9.5 cm) in diameter – go big or go home, I always say!

Not only do these chocolate chunk cookies taste phenomenal, but they are also really easy to make – you don’t even need a mixer!

chocolate chunk cookies

Here’s what you’ll need:

Flour: I use all-purpose.

Butter: I use unsalted, but you could use salted butter instead, just omit the salt.

Sugar: I use a combination of granulated sugar, packed light brown and dark, packed brown sugar. The dark brown sugar gives a really nice, caramel flavor!

1 Egg: I use organic.

Salt: I use to enhance the overall flavors, but you could leave it out if you’re using salted butter.

Cornstarch: I use a tablespoon.

Baking soda: This is needed to leaven the cookie, of course. Make sure it hasn’t expired!

Chocolate: I use good quality dark, semisweet or bittersweet chocolate, cut into chunks instead of chocolate chips.

SECRETS TO MAKING THE ULTIMATE CHOCOLATE CHUNK COOKIE

  • See all those puddles of chocolate in the picture below?

chocolate chunk cookies

You won’t get the same gooey results with chocolate chips; use good quality dark, semisweet or bittersweet chocolate instead. Also, when you chop the chocolate, you have complete control over how big you want your chunks to be! This is important because when the chunks are all different sizes, they make the cookies all gooey, rich, luscious, and chocolaty!

  • My secret ingredient is cornstarch! Using cornstarch helps make the cookies chewy and maintain a soft center. This is something I learned from one of my favorite pastry gurus, Anna Olson.
  • DO NOT OVERMIX THE DOUGH. This could make the cookies hard.
  • DO NOT OVERBAKE. The best time to take them out of the oven is when they still look a bit underbaked – soft in the middle, but brown around the edges.
  • When you take them out of the oven, let them cool on the cookie sheet for about 10 minutes, otherwise they’ll fall apart when you transfer them.
  • Using a cookie scoop ensures that all the cookies are the same size, allowing them to bake uniformly.
  • For an extra chocolate kick, press a few chocolate chunks on top of each cookie as soon as you take them out of the oven. Trust me on this one, guys! It’s unbelievable!

TIPS

  • Before adding the chocolate to the dough, you could sift the chocolate chunks after you chop them if you don’t want the really tiny bits and shards to spread throughout the cookies.
  • You could keep the cookie dough in the refrigerator for up to 3 days.

How to freeze the cookie dough

Use a small cookie scoop or teaspoon to make small balls of dough and then put them on a baking tray lined with parchment paper. Cover them with plastic wrap and put them in the freezer. After about an hour, take the tray out of the freezer and put the frozen dough balls in a freezer bag or other container and freeze for about a month. Defrost them in the refrigerator and then bake as directed or you could bake them frozen; just add a few more minutes to the baking time.

How to store your baked cookies

When the cookies are completed cooled, store them in an airtight container. They will stay fresh at room temperature for about a week.

If you’re looking for some more cookie inspiration, check out my other cookie recipes!

~Voula

Let me know how these chocolate chunk cookies turned out for you in the comments below! I’d love to hear from you!

chocolate chunk cookies

Ultimate Chocolate Chunk Cookies (+ A Secret Ingredient)

The epitome of the perfect chocolate chunk cookie: thick and crispy on the outside, soft, chewy and gooey in the middle and packed with oodles and oodles of melted pools of chocolate! These cookies are to die for!
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: easy, chocolate chunk cookies
Servings: 12

Ingredients

  • 191 g (1 1/2 cups) all purpose flour (+ extra if needed*)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 113 g (1/2 cup) unsalted butter, melted
  • 50 g (1/4 cup) granulated sugar
  • 50 g (1/4 cup) packed light brown sugar
  • 50 g (1/4 cup) dark packed brown sugar
  • 1 egg
  • 150 g (5.3 oz) good quality dark, semisweet or bittersweet chocolate, cut into chunks + 25 g/1 oz extra to top hot cookies (optional)

Instructions

  • Preheat the oven to 180 °C / 350°F.  Line a baking sheet with parchment paper. Set aside.
  • In a bowl, whisk together the flour, cornstarch, baking soda, and salt until combined.  Set aside.
  • In another bowl, whisk together the melted butter with the sugars until creamy.
  • Add the egg & whisk again for a few seconds, until it's well incorporated.
  • Add the flour mixture and mix until combined.
    * If the dough is too wet, add a little bit more flour, one tablespoon at a time, but don't overmix.
  • Fold in the chocolate chunks, using a spatula or wooden spoon (or by hand), until they are evenly combined.
  • Using a cookie scoop or a teaspoon, form dough balls that are about 30 g (1.1 oz) each.  Place them on a baking sheet, about 2 inches (5 cm) apart.
  • Bake for about 10-15 minutes, or until the edges are golden brown.  The centers may look slightly undercooked.
  • Remove the cookies from the oven & immediately press some extra chocolate chunks on top of the cookies, if you like.
  • Allow the cookies to cool on the baking sheet for about 10 minutes or DEVOUR them while they’re still nice and warm! 
  • Transfer the cookies to a wire rack to cool completely.
  • Store the cookies in an airtight container for up to a week.
  • Enjoy!

Notes

 
  • You could keep the cookie dough in the refrigerator for up to 3 days.
  • To Freeze the Cookie Dough: Use a small cookie scoop or teaspoon to make small balls of dough and then put them on a baking tray lined with parchment paper. Cover them with plastic wrap and put them in the freezer. After about an hour, take the tray out of the freezer and put the frozen dough balls in a freezer bag or other container and freeze for about a month. Defrost them in the refrigerator and then bake as directed or you could bake them frozen; just add a few more minutes to the baking time.
 © Pastry Wishes
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Cheater’s Chocolate Mousse (+ Easy Chocolate Garnishes)

This creamy, decadent dessert is a snap to make! Its chocolaty, luscious, silky smooth texture is divine, but not overly sweet! Great for Valentine’s Day!

cheater’s chocolate mousse

This delicious and impressive chocolate mousse is perfect for entertaining or whenever you want a  super quick chocolate dessert that just melts in your mouth!

If you celebrate Valentine’s Day and you’re looking for something quick and easy to make, this no-bake mousse is  for you! But even if you don’t celebrate Valentine’s Day, you will absolutely love this chocolate mousse.

What makes this Cheater’s Chocolate Mousse AMAZING:

It has only 4 ingredients.

It’s made in ONE bowl.

It’s egg-free.

It’s quick.

It’s no-bake.

It’s easy.

It tastes like sheer heaven in a glass.

It’s eye-catching.

This is my kinda dessert!

Cheater’s Chocolate Mousse

What you’ll need :

Heavy Cream: This is also called whipping cream. It helps make the mousse thick and adds to the overall flavor.

Cocoa Powder: I use unsweetened Dutch process cocoa because it has a more intense chocolate flavor. It’s also darker than natural cocoa powder, but you can use either one, as long as it’s unsweetened.

Powdered Sugar: I use just enough to balance out the bitterness from the cocoa powder.

Cream Cheese: I use full fat cream cheese, but you could use low fat varieties.

Chocolate Cookies: I use crushed Oreo cookies, but you could use your favorite chocolate cookies, instead.

Chocolate: I use good quality bittersweet or semisweet chocolate and white chocolate to garnish the mousse with chocolate hearts and shards, however, this is optional.

Serving Glasses: I use liqueur glasses to serve them in, but they also look fantastic in tall wine glasses or small glass pots.

Pastry bag & tip: I use a Wilton 2D tip to make them look fancy! Of course, you don’t have to pipe them into serving glasses, you could just spoon them in.

Heart-shaped Cookie cutter: To make the chocolate cutouts.

How to make Two-toned Chocolate Hearts

I use silicone molds because the chocolates just pop right out without cracking or breaking. To make the chocolate hearts, melt the white chocolate and pour it into a silicone mold halfway, let it cool until chocolate is set and then top it with melted bittersweet chocolate. When it cools completely, gently remove the hearts from the mold. They’re great with cognac or on their own!

Two-toned chocolate hearts

For the Chocolate Shards/Cutouts

Melt the bittersweet chocolate and pour it on a large sheet of parchment paper. Evenly spread it out using an offset spatula or the back of a spoon. Let it cool until chocolate is set. Drizzle some melted white chocolate into lines over the dark chocolate. When it cools completely, cut out chocolate hearts using a heart-shaped cookie cutter or break it into shards.

Store the chocolate hearts, shards or cutouts in the refrigerator until you’re ready to garnish.

Variations 

Instead of crushed cookies or chocolate hearts, you could add grated chocolate, sprinkles, or nuts.

You could also add 1 or 2 teaspoons of your favorite liqueur if you want a boozy boost.

I hope you enjoy this Cheater’s Chocolate Mousse!

~Voula

LOOKING FOR MORE EASY AND DELICIOUS NO-BAKE DESSERTS? 

Check these out:

Let me know how this cheater’s chocolate mousse turns out for you in the comments below! I would love to hear from you!

Cheater’s Chocolate Mousse (+ Easy Chocolate Garnishes)

Prep Time30 mins
Course: Dessert
Cuisine: American
Keyword: easy chocolate mousse no-bake Valentine's Day
Servings: 4

Ingredients

For the mousse

  • ¾ cup (200 ml / 6 fl oz) heavy cream
  • ¼ cup (25 g / 0.9 oz) unsweetened cocoa powder
  • ½ cup (60g / 2.1 oz) powdered sugar
  • 100 g (3.5 oz) cream cheese
  • 2 chocolate cookies, crushed
  • a pastry bag & tip (optional)

For the Two-toned Chocolate Hearts

  • 125 g / 4.4 oz bittersweet or semisweet chocolate, chopped
  • 125 g / 4.4 oz white chocolate, chopped

For the Chocolate Shards/Cutouts

  • 50g / 2 oz bittersweet or semisweet chocolate, chopped
  • 50g / 2 oz white chocolate, chopped

Instructions

Make the Garnishes

  • For the Two-toned Chocolate Hearts
    Place the chopped white chocolate in a heat-proof bowl, preferably glass, and place it over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water or it may burn the chocolate! Pour into silicone molds halfway, and tap gently to even out the mixture, and let it cool until chocolate is set. Melt the semisweet chocolate the same way and pour on top of the white chocolate. Tap gently and allow it to cool completely. Gently remove the hearts from the mold. Refrigerate until you’re ready to garnish.
  • For the Chocolate Shards/Cutouts
    Melt the bittersweet chocolate as mentioned above and pour it on a large sheet of parchment paper. Evenly spread it out using an offset spatula or the back of a spoon. Let it cool until chocolate is set. Melt the white chocolate and drizzle it over the bittersweet chocolate. When it cools completely and has set, cut out chocolate hearts using a heart-shaped cookie cutter or break it into shards.
    Refrigerate until you’re ready to garnish.

Make the mousse

  • Using an electric hand mixer, whip together the heavy cream, unsweetened cocoa powder and powdered sugar until stiff peaks form, scraping the sides of the bowl often.
  • Add the cream cheese and beat until thoroughly combined.
  • Transfer to a pastry bag, fitted with a Wilton 2D tip, and pipe the mousse into serving glasses.
  • Top with crushed chocolate cookies and chocolate garnishes.
  • Enjoy!

Notes

Melting the chocolate: By melting the chocolate over barely simmering water, you prevent the chocolate from burning, which tastes awful. This is another reason why I usually don’t melt chocolate in the microwave, either. It’s best to use a heat-proof glass bowl that fits nicely over a pot of simmering water so that you can see how the chocolate changes as it melts. This is really a fool-proof way of melting chocolate because you have better control over the heat. It’s worth the extra time and effort!
Adapted from https://entertainingwithbeth.com/no-bake-chocolate-mousse/
© Pastry Wishes

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Ouzo-spiked Chocolate Orange Cake 

Anyone for a slice of ouzo-spiked orange chocolate cake? This orange cake is made with a delicious chocolate ganache with a hint of ouzo which gives it a very subtle, yet distinctive flavor. You will definitely impress your guests with this unique cake!

ouzo-spiked chocolate orange cake

I have a confession to make. 

I do not like ouzo! 

If you’re not Greek, you’re probably saying “What?!? You’re Greek!” 

And if you’re Greek, you’re probably saying “What?!? How can you possibly not enjoy a shot of ouzo with a ‘meze’ by a beautiful beachside tavern overlooking the Aegean?”

I know, I know… weird!

I just never liked ouzo. I’m pretty sure I’m the only one in my family that doesn’t like it!  

Having said that, though, I do like ouzo in some desserts. For example, it’s wonderful in Kourabiedes!

If you’re not familiar with Ouzo, it has a unique flavor which I find pairs well with chocolate! It’s not intense, but it offers a very delicate aroma and taste. Together with the orange cake, it’s phenomenal! 

This ouzo-spiked chocolate orange cake is remarkably moist, but not too sweet or rich.

Ouzo-spiked chocolate orange cake

Why you’ll love this Ouzo-spiked Chocolate Orange Cake:

This cake is really easy to make with simple ingredients. It would also make a beautiful gift! 

You could also top the chocolate ganache with some extra orange zest or even chopped nuts! 

Orange + Chocolate + Ouzo = A DELICIOUS COMBINATION!

I really hope you enjoy this cake!

~Voula

Let me know how this Ouzo-spiked Chocolate Orange Cake turned out for you in the comments below! I’d love to hear from you!

ouzo-spiked chocolate orange cake

OUZO-SPIKED CHOCOLATE ORANGE CAKE

Prep Time15 mins
Course: Dessert
Keyword: chocolate orange cake, ganache, ouzo

Ingredients

  • 2 ½  cups (320 g / 11.2 oz) all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • ½ cup (4 oz / 113 g) butter at room temperature
  • 1 cup (200g) sugar
  • Zest of 4 oranges, finely grated (use less if you don’t want an intense orange flavor)
  • Juice from 1 orange (about ¼ cup / 60 ml / 2 fl oz)
  • 3 eggs
  • ½ cup buttermilk (or regular milk plus 1 tablespoon of vinegar or lemon juice)

Ouzo Chocolate Ganache

  • 100 gr (3.5 oz) good quality bittersweet or semisweet chocolate, finely chopped
  • 100 ml (3.5 fl oz) heavy cream
  • ½ tablespoon Ouzo 

Optional Toppings

  • finely grated orange zest or chopped walnuts

Instructions

  • Preheat the oven to 175 °C / 350 °F
  • Grease and flour a (fluted) tube pan or Bundt pan. Set aside.

Make the cake

  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In another bowl, beat the butter with a hand mixer until creamy (about 1-2 minutes).
  • Add the orange zest and sugar and beat until fluffy (about 3 minutes), scraping the bowl frequently.
  • Add the eggs, one at a time, beating on medium speed for about a minute after each addition.
  • Add the flour mixture, the orange juice, and buttermilk alternately to the butter mixture, beating on high speed until thoroughly combined.
  • Pour into prepared pan and bake for 45-50 minutes, or until an inserted toothpick comes out clean. When it’s done, remove the cake from the oven and allow it to cool in the pan for about 15 minutes.
  • Then invert the cake on a wire rack or a large serving plate and allow it to cool completely before adding the Ouzo Chocolate Ganache.

Make the Ouzo Chocolate Ganache

  • Heat the cream until very hot, but not boiling.
  • Pour the cream over the finely chopped chocolate and set aside for about 2 minutes. Stir the chocolate mixture until the chocolate has melted, and then stir in the ouzo.
  • Pour/Spoon the Ouzo Chocolate Ganache on the cooled cake. If you want, decorate with extra orange zest or chopped walnuts.
  • Enjoy!

Notes

If you don’t have buttermilk, just add a tablespoon of vinegar or lemon juice to milk. Stir and let it sit for a few minutes.
© Pastry Wishes

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EASY VEGAN CHOCOLATE TRUFFLES

These vegan chocolate truffles are super rich and decadent! The best part is that they are SO EASY to make, using only 3 ingredients! Get ready to indulge yourself with these chocolaty, velvety, vegan, bite-sized goodies!


Is there anything better than an easy, no-bake, chocolate dessert? Nope.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These truffles are:

vegan.                                                                                                                                                                                                                                                      easy to make.
rich and creamy.
super chocolaty.
intensely delicious.                                                                                                   

 What you’ll need:

good quality bittersweet or semisweet chocolate
raw cashews
water

That’s it! Just 3 ingredients!

Optional Coatings

I love coating these truffles in unsweetened cocoa powder, chopped nuts or shredded coconut. I usually use Dutch-processed cocoa powder, because it’s not as bitter as natural cocoa powder, but feel free to use whatever you like.

Why use bittersweet chocolate?

Bittersweet or semisweet chocolate (also known as couverture chocolate) is a high-quality chocolate with a higher percentage of cocoa solids than a regular chocolate bar. It’s ideal for truffles and has a creamy texture and flavor. It’s also not as sweet as an ordinary chocolate bar.

How to make these luscious little truffles in 5 steps:

STEP 1: MELT THE CHOCOLATE

Place the chopped chocolate in a heat-proof bowl, preferably glass. Put the bowl over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water! Stir the chocolate until melted. Remove the bowl from the pot and set aside to cool.

STEP 2: MAKE VEGAN CREAM

Place the raw cashews and the water in a food processor or a blender. Blend everything until it’s smooth and creamy.

STEP 3: STIR THE MIXTURE INTO THE MELTED CHOCOLATE

Gently stir the vegan cream into the melted chocolate with a spatula or a spoon until combined.

STEP 4: REFRIGERATE

Cover the bowl loosely with plastic wrap and place in the refrigerator overnight.

STEP 5: ROLL INTO BALLS

Wear gloves or dust your hands with unsweetened cocoa powder, if you don’t mind getting a bit messy!  Using a teaspoon, take out a small amount of the mixture and roll into a small ball. Work quickly so the chocolate doesn’t melt. Then roll in unsweetened cocoa powder, shredded coconut, or chopped walnuts.

Please let me know how these vegan chocolate truffles turned out for you in the comments! I would love to hear from you!

P.S. Warning! These chocolate truffles are extremely addictive! You won’t be able to eat just one! You can’t say I didn’t warn you!

vegan chocoalte truffles
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5 from 1 vote

EASY VEGAN CHOCOLATE TRUFFLES

These vegan chocolate truffles are super rich and decadent! The best part is that they are SO EASY to make, using only 3 ingredients! Get ready to indulge yourself with these chocolaty, velvety, vegan, bite-sized goodies!
Course: Dessert
Cuisine: American, Mediterranean
Keyword: EASY VEGAN CHOCOLATE TRUFFLES
Servings: 50 (approximately)

Ingredients

For the truffles

  • 1 ⅓ cups (200 g / 7 oz) unsalted, raw cashews
  • 400 g / 14 oz good quality bittersweet or semisweet chocolate, chopped
  • 1 cup cold water

Optional Coatings

  • unsweetened cocoa powder (natural or Dutch-processed)
  • shredded coconut
  • chopped nuts

Instructions

  • Place the chopped chocolate in a heat-proof bowl, preferably glass, and place it over a pot of just simmering water. Make sure the bowl DOES NOT TOUCH the water or it may burn the chocolate! 
  • Stir the chocolate until melted. Remove the bowl from the pot and set aside to cool.
  • In a food processor or a blender, add the cashews and the water and blend until smooth and creamy.
  • Add the cashew mixture to the melted chocolate and gently mix with a spatula or a spoon until well combined.
  • Cover the bowl loosely with plastic wrap and place in the refrigerator overnight.
  • Wear gloves or dust your hands with unsweetened cocoa powder, if you don’t mind getting a bit messy!  Using a teaspoon, take out a small amount of the mixture and roll into a small ball. Work quickly so the chocolate doesn’t melt. 
  • If you wish, roll in unsweetened cocoa powder, shredded coconut, or chopped walnuts. 
  • Cover tightly and store in the refrigerator for up to a week.
  • Enjoy!

Notes

  • Melting the chocolate: By melting the chocolate over barely simmering water, you prevent the chocolate from burning, which tastes awful. This is another reason why I usually don’t melt chocolate in the microwave, either. It’s best to use a heat-proof glass bowl that fits nicely over a pot of simmering water so that you can see how the chocolate changes as it melts. This is really a fool-proof way of melting chocolate because you have better control over the heat. It’s worth the extra time and effort!
  • Raw cashews: I used raw cashews because they have a very mild flavor that doesn’t interfere with the overall taste.
  • Toppings: Other toppings can also be used, like powdered sugar, sprinkles, or crushed candy! The options are limitless!
©Pastry Wishes

Easy-Vegan-Chocolate-Truffles

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