Recipes

Frozen Blender Chocolate

Make great frozen blender drinks at home using Holy Chocolate. A bit of whipped cream on top is a good finishing touch.

Ingredients
1 packet or scoop of Holy Chocolate
5 ounces cold whole milk or hot coffee
12 ounces ice

Optional ingredients
1 banana
1 chocolate sandwich-style cookie
1 tablespoon peanut butter

Directions

1. Pour the milk into the blender and add the Holy Chocolate. Add any additional ingredients.
2. Blend for 20 seconds
3. Add ice and blend until smooth.

Makes 1 serving

Calories (no optional ingredients)
210 calories if made with coffee
300 calories if made with milk

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Old Fashioned Fudge

Real homemade fudge made with Holy Chocolate is perfect for special occasions. Of course, any occasion with fudge is special.

Ingredients
7 packets or scoops of Holy Chocolate
1 cup boiling water
3 1/3 cups white sugar
1 cup milk (whole or 2%)
1/2 cup (1 stick) butter (no margarine)
1 teaspoon real vanilla extract

Optional Tools
Candy Thermometer

Directions

1. Grease a 13 by 9 baking dish with butter (do not use shortening or flour)
2. Thoroughly mix the Holy Chocolate and hot water in a bowl. Let stand a few minutes while you get the rest of the ingredients together.
3. Combine Holy Chocolate syrup, sugar, milk, and butter in large sauce pan, and place on medium heat. (Warning: this mixture will at least double in volume while it boils, so be sure to use a large saucepan.)
4. Bring to a slow boil, and reduce heat if mixture boils too much. Stir occasionally to keep sugar crystals from forming on the side of the pan.
5. Test doneness (soft ball stage on a candy thermometer), or with a cup half full of cold tap water. If a small amount of the mixture dropped into the water holds together and forms a “soft ball”, then remove the mixture from the heat. Do not overcook!
6. Stir until mixture cools slightly. Mix in the vanilla. Continue stirring until the mixture cools, thickens and becomes difficult to stir. When the fudge becomes glossy, it is ready to pour into the buttered cake pan.
7. Slice the fudge while it is still warm. Allow to cool to room temperature.

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Chocolate Pudding

This recipe comes together in no time in your microwave. Great for when you’re craving a quick chocolate fix.

Ingredients
3 packets or scoops of Holy Chocolate
1/4 cup white sugar
3 tablespoon cornstarch
2 cups cold milk (whole or 2%)
2 teaspoon real vanilla extract

Directions

1. In a microwave safe bowl, blend the Holy Chocolate, sugar, and the cornstarch. Blend in the milk a little at a time, whisking to eliminate any dry lumps.
2. Place in the microwave and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 minutes. Repeat until the pudding is shiny and thick. Stir in the vanilla.
3. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

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Brownie Bliss

With a few packets of Holy Chocolate, even the lowliest store-brand boxed brownie mix can taste like the finest gourmet recipe. This recipe works great with any of the Holy Chocolate varieties, but the European, Mint and Amaretto really add something special.

Ingredients
1-3 packets or scoops of Holy Chocolate
2 tablespoon boiling water for every packet or scoop of Holy Chocolate
Boxed brownie mix (and ingredients as listed on the box)

Directions

1. Follow any pre-heating instructions on the brownie mix.
2. Combine the Holy Chocolate and the hot water in a separate bowl. Mix thoroughly and set aside to cool and thicken.
3. Prepare the brownie mix as instructed on the box.
4. Blend the Holy Chocolate syrup into the brownie batter.
5. Bake the brownie batter according to the mix directions. You might have to add a few minutes to the cooking time, to adjust for the added water.

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Homemade Gelato

Now you can easily make professional quality gelato at home without any special equipment. All you need is a refrigerator, a bowl, and a fork.

Ingredients
2 packets or scoops of Holy Chocolate
4 tablespoons hot water
Optional – spices, dried fruits or nuts

Directions

1. Mix the Holy Chocolate the hot water. It should make a thick paste. Cover and refrigerate for at least 6 hours. This step is critical, so the chocolate can cure.
2. Blend in 1 tablespoon of hot water or cream. Now would be the time to add the optional ingredients.
3. Put into the freezer for at least 2 hours. It will keep up to 3 days in the freezer.
4. Use a small ramekin or make it in a larger tray and scoop it to give the “scoop look”. Use your imagination!

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Quick Fudge Sauce

Holy Chocolate makes a heavenly oil-free hot fudge sauce.

Ingredients
1 packet or scoop of Holy Chocolate
2 tablespoons hot water

Directions

1. Thoroughly mix the Holy Chocolate and hot water in a bowl. Let the syrup stand for a few minutes. The longer you let it stand, the thicker it gets.

Uses
Great ice cream topping
Mix in with your morning coffee and some warm milk for an easy homemade mocha latte.

Optional
Use fresh hot espresso instead of hot water for a great taste. Excellent with European, Mint and Amaretto.

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Quick & Easy Mousse

This quick and easy mousse is a great last minute treat by itself, or an excellent topping for cakes and other desserts.

Ingredients
2 packets or scoops of Holy Chocolate
4 tablespoon hot water 8 ounces tub whipped topping (thawed)

Directions

1. Mix the hot water and the Holy Chocolate, creating a syrup. Let the syrup stand and thicken until it has cooled to room temperature.
2. Empty the whipped topping into a chilled mixing bowl.
3. Working with thirds of the syrup, pour the syrup into the whipped topping, and using a rubber scrapper, fold the syrup in until it has incorporated into the topping. Repeat until all the syrup has incorporated into the mixture.
4. Chill in the refrigerator for an hour to allow the mousse to set, or freeze for 2-3 hours for an ice cream substitute.

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Chocolate Cake Bliss

An ordinary boxed cake mix can be extraordinary with this easy recipe. Any brand of devil’s food cake mix can be used.

Ingredients
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 box plain devil’s food cake mix or devil’s food cake mix with pudding
2 packets or scoops of Holy Chocolate
4 tablespoon hot water
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Directions

1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Mix the hot water and the Holy Chocolate, creating a syrup, and let stand for a few minutes.
3. Place the cake mix, Holy Chocolate syrup, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape the sides of the bowl with a rubber spatula. Increase the blender speed to medium and beat 2 minutes more, scraping down the sides as needed. Divide the batter between the prepared pans, and place side by side in the oven.
4. Bake until the cakes spring back when lightly pressed, 28 to 30 minutes. Remove the pans from the oven and let cool for 10 minutes. Run a dinner knife around the edge of the cake, and invert each cake onto a rack, then onto another rack so the cake is right-side up. Allow to completely cool, about 30 minutes.
5. Frost with your preferred frosting. We recommend the Holy Chocolate Buttercream Frosting or the Holy Chocolate Cream Cheese Frosting.

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Buttercream Frosting

Homemade frosting is a great addition to a cake for a special event. This buttercream frosting is easy to make and will give you a delicious chocolate taste with no artificial harsh taste. Makes 3 cups, enough to frost a 2 or 3 layer cake.

Ingredients
7 packets or scoops of Holy Chocolate
10 tablespoon hot water
1/2 cup (1 stick) butter, at room temperature
3 cups confectioners’ sugar, sifted (plus additional if needed)
1 teaspoon pure vanilla extract

Directions

1. Place the Holy Chocolate in a large mixing bowl and pour the boiling water into it. Stir with a rubber spatula until the cocoa comes together into a soft mass or thick syrup. Add the butter and blend with an electric blender on low speed until the mixture is soft and well combined (about 30 seconds).
2. Place the confectioners’ sugar and vanilla in the bowl, and beat with the mixer on low speed until the sugar is incorporated (about 1 minute). Increase the mixer speed to medium and beat until the frosting lightens and is fluffy (about 2 minutes more). If the frosting is too thick, add 1 teaspoon of boiling water at a time and blend in. If the frosting is too thin, add 1 tablespoon of confectioners’ sugar at a time and blend in.
3. Use the frosting to frost the cake or cupcakes of your choice. We recommend the Holy Chocolate Chocolate Cake Bliss, available where you got this recipe card, or at http://www.holychocolate.com.

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Cream Cheese Frosting

Homemade frosting is a great addition to a cake for a special event. This cream cheese frosting is easy to make and will give you a delicious chocolate flavor with no harsh artificial taste. Makes 3 1/2 cups, enough to frost a 2 or 3 layer cake.

Ingredients
1 package (8 ounces) cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
5 packets or scoops of Holy Chocolate
1/2 cup hot water
1 teaspoon pure vanilla extract
4 cups confectioners’ sugar, sifted

Directions

1. Place the Holy Chocolate in a large mixing bowl and pour the boiling water into it. Stir with a rubber spatula until the cocoa comes together into a soft mass or thick syrup. Add the cream cheese and butter and blend with an electric blender on low speed until the mixture is soft and well combined (about 30 seconds).
2. Add the vanilla and 3 3/4 of the confectioners’ sugar. Blend with the mixer on low speed until the ingredients are moistened (about 30 seconds). Add more sugar if the frosting seems too thin. Increase the mixer speed to medium and beat until the frosting is fluffy (about 2 minutes more).
3. Use the frosting to frost the top and sides of the cake or cupcakes of your choice. We recommend the Holy Chocolate Chocolate Cake Bliss, available where you got this recipe card, or at http://www.holychocolate.com.

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French Silk Pie

This pie is quick and easy, yet has a creamy silky texture and cool chocolaty flavor that is certain to enrapture. It also freezes well. Just wrap with plastic wrap and put in your freezer, then thaw when you want pie.

Ingredients
1 (9 inch) pie crust, baked and cooled
1 cup (2 sticks) butter
1 cup white sugar
3 packets or scoops of Holy Chocolate
2 teaspoons real vanilla extract
4 fresh eggs (cold)

Directions

1. Cream together butter and sugar until entirely blended. Mix in Holy Chocolate and vanilla. With a electric hand or stand mixer, add one egg and beat at high speed until thoroughly incorporated. Repeat with each remaining egg.
2. Keep mixing at high speed until fluffy. If the mixture has difficulty fluffing up, put the mixing bowl into the freezer for 10 minutes and mix at high speed.
3. Spread in pie crust refrigerate. Let the pie refrigerate to allow the mixture to rest and set, giving a better texture.

Optional
The pie may be topped with shaved or shredded chocolate, whipped topping, or both.

Important
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Egg Beaters™ can be substituted for the eggs.

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Chocolaty Chip Cookies

Nothing says chocolate like warm moist chocolate chip cookies. Nothing says even more chocolate like these moist chocolate chocolate chip cookies.

Ingredients
4 packets or scoops of Holy Chocolate
1/4 cup hot water
1/2 cup (1 stick) butter, softened
2/3 cup white sugar
1 egg
1 tsp vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

Directions

1. Preheat oven to 350º F (175º C)
2. In a large bowl, blend the Holy Chocolate and the hot water into a thick paste, and let stand for a few minutes. Mix in the butter and sugar and cream together until light and fluffy. Beat in the egg, and then stir in the vanilla. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough onto ungreased cookie sheets.
3. Bake 8 to 9 minutes. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.

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Egg Cream

The classic New York treat is now available at home.

Ingredients
1 packet or scoop of Holy Chocolate
1 tablespoon white sugar
2 tablespoons boiling water
1/3 cup cold milk
1 1/2 cup seltzer or sparkling water (not club soda)

Directions

1. In a small cup, mix together the Holy Chocolate and the white sugar. Add the boiling water and stir well until a syrup is formed. Set aside.
2. Put the milk into a tall fountain glass. Slowly add the seltzer water. Stir gently. Drizzle the chocolate syrup into the glass, being careful to disturb the foam as little as possible. Stir gently with a tall spoon. Your drink should be 2-toned, chocolate-brown on the bottom with a white foam on top.

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Chocolate French Toast

The chocolate lover in your family will flip over this breakfast.

Ingredients
3 eggs
3/4 cup milk
1 1/2 tablespoons white sugar
1 packet or scoop of Holy Chocolate
1/4 teaspoon real vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon (optional)

Directions

1. Beat eggs, milk, sugar, Holy Chocolate, vanilla, salt and cinnamon (if desired) in large bowl until smooth.
2. Heat griddle or skillet over medium-low heat. Grease griddle with margarine or butter.
3. Dip bread in egg mixture and let soak for a minute. Place on griddle. Cook about 2 to 4 minutes on each side.

Serving Suggestions
The traditional french toast toppings of butter, powdered sugar, or syrup all work well. Other options would be some berry preserves (raspberry is especially good) heated in a microwave and spooned over the toast. For a delicious dessert, scoop some vanilla ice cream on top with some chocolate syrup.