10 Indulgent Chocolate Recipes You Need to Make This Weekend
It's all-chocolate all-day on the Food Network Kitchen app this Sunday.
Matt Armendariz
Get The All-New Food Network Kitchen App
Download Food Network Kitchen now to sign up and take advantage of the latest offer and get 40+ live classes a week, hundreds of on-demand cooking classes, in-app grocery ordering and so much more.
It’s a truth universally acknowledged that nothing says "I love you" like chocolate. And while a box of chocolates is all well and good, why not take things to the next level this Valentine’s Day and make a decadent chocolate dessert? Whether it’s for your sweetheart, galentine or kids, the Food Network Kitchen app has you covered with a full day of all things chocolate this Sunday, February 9, 2020. We’re talking chocolate from morning 'til night, so there’s bound to be something to appeal, however you take your chocolate. Here's what we'll be making LIVE all day — come join us!
Giant Chocolate Lava Cake (above)
Not only is this giant molten chocolate cake a showstopper to present on Valentine’s Day, but it also couldn’t be easier to make, thanks to a secret ingredient: ice cream bars! Tuck a couple of the chocolate-coated vanilla kind into the batter, and you’ll be rewarded with a river of rich, gooey lava when you cut into the finished cake.
Watch LIVE — For Free!
Culinary producer Sarah Holden will make our Giant Chocolate Lava Cake LIVE on the Food Network Kitchen app this Sunday at 1 p.m. EST. Watch and cook along with her!
And that’s not the only thing that will be baking in the Food Network Kitchen ovens: Legendary pastry chef and chocolatier Jacques Torres (Mr. Chocolate himself!) will be whipping up his fabulous flourless chocolate cake. Made with just butter, eggs, sugar and chocolate, the dessert is simplicity at its finest — and just happens to be gluten-free!
On the other end of the spectrum is Chelsey White, aka Chelsweets: she’ll be showing us how to make her four-layer chocolate blackout cake. Filled with chocolate pudding, frosted with milk chocolate ganache, and finished with the most alluring chocolate ganache drip, it's definitely a more-is-more kind of dessert.
Armando Rafael, 2015, Television Food Network, G.P. All Rights Reserved
If you have your heart set on chocolate for breakfast, look no further than these luxe pancakes from Food Network Kitchen. It’s the perfect way to use up that leftover hot chocolate mix lurking in the back of your cupboard since the holidays: the powder is used to flavor both the batter and the syrup drizzled on top. Add a dollop of whipped cream, then treat your sweetheart to this romantic breakfast of champions.
If you're seeking a chocolate treat that can be enjoyed on the go, these oversized muffins from Alejandra Ramos, a chef and the founder of the blog Always Order Dessert, fit the bill beautifully. Naturally sweetened with maple syrup and perfectly moist from cashew butter, it’s like eating a better-for-you brownie for breakfast.
Is your valentine more of a doughnut person? The Kitchy Kitchen’s Claire Thomas will be frying up an irresistible batch of chocolate doughnuts and dipping each one in a ganache glaze.
Should deep-frying not be in the cards for you this Valentine’s Day, Claire will also be sharing the secrets behind her satiny-smooth chocolate mousse. And don’t sleep on her caramel crunch garnish: the jewel-like amber shards elevate the dessert from simple to sophisticated.
Matt Armendariz
Even kids can help with this easy three-ingredient dessert! Let them dip the fruit in the melted dark chocolate, while you handle the final flourish: an artful white chocolate drizzle.
Kelly Senyei, a chef and the founder of the blogger Just a Taste, will show us how to transform store-bought puff pastry into a bakery-worthy treat. All you have to do is schmear the sheets with your favorite chocolate-hazelnut spread, then braid and bake.
If sourcing your shortcut from the bakery is more your speed, might we suggest Kelly’s chocolate croissant bread pudding? It starts with store-bought croissants and requires almost no soaking time for the custard because the pastries are so absorbent. Serve warm for breakfast or dessert after a quick turn in the oven.
