RECIPES

 INGREDIENTS   

PREPARATIONS

2-ingredients chocolate souffle 

• ½ cup chocolate hazelnut spread
• 2 eggs

1. Preheat the oven to 375˚F (190˚C).

 2. Separate the egg yolks from the egg whites and place into two bowls.

 3. Mix the chocolate hazelnut spread into the bowl with the egg yolks.

 4. In the second bowl, whisk 2 egg whites until stiff

 5. Preheat oven to 325°F (160°C).

 6. Combine the cookie dough, marshmallows, and graham crackers until evenly distributed.

 7. Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.

 8. Bake for 14 minutes.

 9. Enjoy!

             peaks form.

1. 5. Fold ⅓ of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth.
2. 6. Pour the mixture into a greased ramekin. Clean the rims so the soufflé rises evenly, and bake for 15-17 minutes.
3. 7. Serve immediately.
4. 8. Enjoy!

chocolate chip skillet cookies

• 24 oz cookie dough
• 8 oz chocolate, broken up into chunks
• ice cream, to taste
• caramel sauce, to taste

 1. Preheat oven to 325°F (160°C).

 2. Press ⅔ of the cookie dough into the bottom and up the sides of a small skillet or a small cake pan.

 3. Place the chocolate chunks in the middle of the cookie dough, then place the other flattened ⅓ of the cookie dough on top.

 4. Crimp the edges of the dough together to seal in the chocolate.

 5. Bake for 35-40 minutes.

 6. Serve warm with ice cream and caramel sauce.

 7. Enjoy!

s'mores cookies

• 16.5 oz cookie dough
• ½ cup mini marshmallow
• ½ cup graham cracker, broken into small chunks

 1. Preheat oven to 325°F (160°C).

 2. Combine the cookie dough, marshmallows, and graham crackers until evenly distributed.

3.  Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.

4. Bake for 14 minutes.

5. Enjoy!

 salted caramel hot chocolate

• 400 mL (1 ¾ cups) whole milk
• 100 g (¾ cup) dark chocolate
• 1 tablespoon caramel
• ½ teaspoon sea salt

GARNISH

• whipped  cream, to taste
• caramel sauce, to taste
• dark chocolate shard, to taste

1. Gently heat the milk in a saucepan over a medium heat.

2. Stir in the dark chocolate, caramel, and sea salt.

 3. Take off the heat and pour into a tall glass.

 4. Top with whipped cream, caramel sauce, and dark chocolate shards.

 5. Enjoy!

 hot chocolate 

• 400 mL (1 ⅔ cups) whole milk
• 100 g (⅔ cup) dark chocolate
• 1 tablespoon caramel
• ½ teaspoon sea salt

GARNISH

• whipped cream
• caramel sauce
• dark chocolate shard

 1. Gently heat the milk in a saucepan over a medium heat.

 2. Stir in the dark chocolate, caramel, and sea salt.

 3. Take off the heat and pour into a tall glass.

 4. Top with whipped cream, caramel sauce, 5. and dark chocolate shards.

5. Enjoy!

paleo chocolate mousse 

• 6 oz unsweetened chocolate, cubed
• 12 oz , refrigerated overnight
• 4 oz all natural coconut milk
• ⅓ cup unprocessed organic honey
• 1 teaspoon pure vanilla extract.

1. In a small microwave-safe bowl, microwave chocolate on medium-high heat in 30-second intervals, stirring in between, until chocolate is melted. Let cool.

 2. In a medium-size bowl, add the coconut cream, coconut milk, honey, and vanilla. Whisk until incorporated.

 3. Fold in the melted chocolate.

 4. Divide evenly among ramekins. Refrigerate for 1 hour.

 5. Garnish to your liking.

 6. Enjoy!

S'mores french toast

• 4 slices bread
• 1 tablespoon butter
• 4 crackers graham cracker, crushed

EGG WASH

• egg, 4
• 1 cup milk
• 1 tablespoon vanilla
• 1 tablespoon cinnamon

FILLING

• 2 tablespoons chocolate, or chocolate-hazelnut spread, melted
• 2 tablespoons marshmallow fluff

GARNISH

• mini marshmallow
• chocolate syrup
• mini chocolate chip, optional

 1. Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.

 2. Crush graham crackers into crumbs.

 3. Dunk bread in egg wash then cover in crumbs until evenly coated.

 4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid.

 5. Once you flip them over once spread fluff on one slice and melted chocolate on the other.

 6. Press slices together and stack.

 7. Garnish with mini marshmallows, mini chocolate chips (optional) and chocolate syrup.

 8. Enjoy!

chocolate hazelzut mug cake 

• 4 tablespoons flour
• 3 tablespoons sugar
• 2 tablespoons cocoa powder
• ½ teaspoon baking powder
• 3 tablespoons milk
• 1 tablespoon oil, vegetable or canola
• 1 teaspoon vanilla extract
• 1 tablespoon chocolate hazelnut spread, plus more for topping
• powdered sugar, for topping , optional. 

 1. In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.

 2. Once combined, spoon the chocolate hazelnut spread on top of the batter.

 3. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug).

 4. Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).

 5. Enjoy!

2-ingredients chocolate cake

• 4 eggs, whites and yolks separated
• 9 oz semi sweet chocolate
• powdered sugar, to serve
• vanilla ice cream, to serve
• seasonal fruit, to serve
•  

1. Preheat the oven to 325˚F (170˚C).

 2. Place the chocolate in a microwave-safe bowl and melt completely, about 1 minute.

3. Separate the egg yolks and egg whites. Using a hand mixer, whisk the whites until soft peaks form.

4. Add the yolks, one by one, into the bowl of chocolate, whisking to combine.

 5. Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the yolk and chocolate mixture. Repeat with the remaining egg whites, adding ⅓ at a time.

 6. Pour the batter in a greased 6-inch (15 cm) cake mold.

7. 7. Bake for 30 minutes.

 8. Once the cake is cool to the touch, gently invert it onto a plate.

 9. Optional: Sprinkle with powdered sugar, slice and serve top with ice cream. Serve with seasonal fruit.

1. 10. Enjoy!