Chocolate Velvet Cream Recipes

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SOUTHERN RED VELVET CAKE



Southern Red Velvet Cake image

This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and buttery frosting instead of the usual cream cheese. It's a little time consuming but totally worth the effort!

Provided by FTWRTHDAVIS

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h45m

Yield 16

Number Of Ingredients 20

½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
3 tablespoons cocoa powder
½ ounce red food coloring
2 ½ cups all-purpose flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
½ cup butter
1 cup white sugar
½ cup shortening
2 teaspoons vanilla extract
2 teaspoons butter flavored extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
  • Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 49.4 g, Cholesterol 40.3 mg, Fat 19.9 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 7.3 g, Sodium 369.1 mg, Sugar 32.9 g

CHOCOLATE VELVET DESSERT



Chocolate Velvet Dessert image

This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups semisweet chocolate chips
6 large egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Steps:

  • In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE VELVET



Chocolate Velvet image

Provided by Food Network Kitchen

Categories     beverage

Time 2m

Yield 1 drink

Number Of Ingredients 4

Semisweet ground chocolate (optional)
2 ounces chocolate stout, preferably a robust one (recommended: Young's)
2 ounces Prosecco
Serving suggestion: chilled champagne flute

Steps:

  • If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer rim edge of the champagne flute in the chocolate.
  • Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink.

CHOCOLATE VELVET ICE CREAM



Chocolate Velvet Ice Cream image

Yield Makes 1 quart

Number Of Ingredients 6

6 ounces fine-quality bittersweet chocolate (not unsweetened)
1 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 cups heavy cream
1 cup milk
3 large egg yolks

Steps:

  • Chop chocolate. In a heavy saucepan whisk together sugar and cocoa powder until combined and whisk in cream and milk. Bring mixture just to a boil, stirring occasionally. In a bowl beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F. Remove pan from heat and add chopped chocolate, whisking until melted. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
  • Transfer custard to bowl of a standing electric mixer and beat just until thick and fluffy. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

HOME



Home image

Categories     Pies & Tarts

Yield 8

Number Of Ingredients 8

●1 prepared 8-inch (6 ounces) chocolate crumb crust
● 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
●1 package (8 ounces) cream cheese, at room temperature
●1 teaspoon vanilla extract
●1 cup heavy whipping cream, whipped
●Sweetened whipped cream (optional)
●NESTLÉ® TOLL HOUSE® Chocolate Curls
●Chopped nuts (optional)

Steps:

  • Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
  • Beat cream cheese and extract in a large mixing bowl until light in color. Fold in whipped heavy cream. Spoon into crust. Refrigerate for at least 2 hours or until firm. Top with sweetened whipped cream, chocolate curls and nuts.

CHOCOLATE VELVET ICE CREAM



Chocolate Velvet Ice Cream image

If you like chocolate ice cream you'll love this ice cream reminiscent of a frozen mousse. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by JKINFLA

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 1h

Yield 8

Number Of Ingredients 5

⅔ cup white sugar
⅓ cup unsweetened cocoa powder
3 egg yolks, beaten
2 ⅔ cups heavy cream
⅓ cup semisweet chocolate chips

Steps:

  • In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
  • While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 25.5 g, Cholesterol 184.3 mg, Fat 33.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 20.4 g, Sodium 34.6 mg, Sugar 20.7 g

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