Chili Hot Chocolate

You can never fail with hot chocolate, a nice read, and a cozy fireplace. Fall's approaching, and I decided on a new take for my original version of hot chocolate. Stivii was wonderful to gift me their made in Switzerland Chili Dark Chocolate with no added sugar. Because of this, my two favorite tastes- spicy and sweet- found their love in my creamy, chili hot chocolate. 

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Yield: 2 cups


2 cups milk
1- 3.5 oz bar Stivii Chili Dark Chocolate bar
1/2 teaspoon ground cinnamon powder
1/2 teaspoon nutmeg

1/4 cup heavy cream
1 teaspoon sugar
1 teaspoon vanilla extract

2 cinnamon sticks, for garnish


  1. Roughly chop the chocolate bar, and leave some to shave for garnish. 
  2. In a saucepan, heat 1/4 cup of the milk on medium-high until warm. 
  3. Add the chocolate and whisk to melt the chocolate chunks. 
  4. Add the rest of the milk, cinnamon powder, and nutmeg. 
  5. Heat until simmering, whisking occasionally.
  6. Remove from heat. 
  7. In a small bowl, whisk together the chilled heavy cream, sugar, and vanilla extract until stiff peaks form. 
  8. Ladle hot chocolate into two mugs, and top with fresh whipped cream. 
  9. Garnish with leftover chocolate bar shavings, and a cinnamon stick. 
  10. Enjoy!

Chocolate Tart

Indulge in this tart with a creamy chocolate filling and a crunchy chocolately crust. Yummmmy!

Preparation Time:
Prep Time: 15 minutes
Inactive Prep Time: approx. 4 hours

Servings :
12 slices


For the Crust:
½ stick butter at room temperature
10 chocolate graham crackers
3 tablespoons almonds

For the Filling:
¾ cup of heavy cream
1/3 cup honey
½ tablespoon vanilla extract
2 cups (12 ounces) of chocolate morsels/chips


Preheat the oven to 350 degrees F.

Break the graham crackers into little chunks and place into a food processor along with the almonds and butter. Process until the mixture forms into fine crumbs or like powder crumbs.
Butter the bottom of a spring-foam pan. Press the crust mixture into the bottom of the buttered pan until it forms an even layer for the bottom of the tart crust. Bake for 12-15 minutes and then keep aside and cool.

In a small saucepan, whisk the heavy cream, honey and vanilla until everything has been well mixed. Bring the mixture to just below a boil.

Place the chocolate morsels/chips into a medium bowl and pour the hot cream mixture over the chocolate and stir until the chocolate becomes smooth. The heat of the cream will help melt the chocolate into a creamy smooth chocolate sauce. Pour the chocolate filling over the prepared crust and refrigerate for at least 4-5 hours or until the chocolate has set and become firm.

Cut the tart into wedges and serve! Enjoy!

Chocolate Covered Strawberries

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Take a bite into creamy thick chocolate and juicy strawberries. Yummy!

Preparation Time:
30 minutes

15-20 strawberries


1-1 ½ cups (6-9 ounces) semisweet chocolate morsels
½ cup (3 ounces) white chocolate morsels
1 pound strawberries (about 20) with stems
1 teaspoon heavy cream


Put the semisweet chocolate morsels and the white chocolate morsels into 2 separate heatproof bowls. Fill 2 saucepans with water and bring to a simmer/low boil over medium heat. Put the bowls of chocolate over the water to melt the chocolate making sure that the bottom of the bowl is making contact with the water. Stir until chocolate melts and becomes smooth.
An alternative way is to first put the morsels into microwave safe bowls and microwave at half power for 1 minute. Then stir and microwave again until chocolate melts.

Pour the heavy cream into the white chocolate morsels to help melt the white chocolate until smooth and creamy. Stir until white chocolate melts and becomes smooth.

Line a sheet pan with parchment or waxed paper. Wash and dry the strawberries well. Dip a strawberry while holding the stem into the semisweet chocolate, lift and twist slightly, and set on the sheet pan. Repeat until all strawberries have been dipped into the semisweet chocolate.

Dip a fork into the white chocolate and drizzle on top of the dipped strawberries. Set aside in the refrigerator for about 20 minutes until chocolate sets and becomes firm. Serve cold. Enjoy!

Chocolate Chip Cookie Dough Truffles

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Description :

Create bite sized treats filled with moist cookie dough and chocolate! Great for treats and fun to eat! Yummmmy!

Preparation Time :

Prep Time: 10 minutes
Inactive Prep Time: 45 minutes

Servings :

makes about 30 truffles

Ingredients :

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2-cup packed light brown sugar
4 tablespoons (1/4 cup) milk

1 teaspoon vanilla
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 cup chocolate chips

For the coating

1 cup of chocolate morsels to melt
1 teaspoon vegetable shortening (optional)

Directions :

In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). Mix in the milk and vanilla. Add the flour and salt and mix on low until combined. Remove from the electric mixer and fold in chocolate chips with a rubber spatula. Chill the dough in the refrigerator for about 15-30 minutes until firm enough to roll into balls. Roll balls by taking some and rolling between your hands. Place the rolled balls on a wax paper lined baking sheet and place in the freezer for at least 30 minutes till the balls become firm.

In the meantime melt chocolate following instructions on the package. (I used the double boiler method) Add 1 teaspoon of vegetable shortening. Mix until chocolate is smooth. Remove a couple of balls from the freezer and dip in the melted chocolate and let any excess fall off back into the bowl.

Add small sprinkles or nonpareils on top and place on wax paper to set.

Place in the freezer for 5 minutes or leave aside for 10 minutes until chocolate cools and hardens.


Chocolate Strawberry Ravioli

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Description :

Take a bite into crunchy, fried dough and warm, oozing chocolate with sweet strawberries just as it melts into your mouth. Enjoy a super easy and quick dessert! Can it get any better?

Preparation Time :

15 minutes

Servings :

10 raviolis

Ingredients :

10 wonton wrappers
10 teaspoons chocolate hazelnut spread (recommended Nutella)
5-7 strawberries
3 tablespoons lukewarm water
Vegetable oil for frying
Powdered sugar for dusting

Directions :

Fill oil in a deep saucepan and heat over medium-high heat.

Chop strawberries into small pieces.

Place wonton wrapper on work surface and place 1 teaspoon of the chocolate hazelnut spread. Top with 1-2 teaspoons of the strawberry pieces. Do not overfill wonton, as ravioli will break.

Lightly brush the edges with the water. Fold one corner of the wonton over the filling to form a triangle with the opposite corner. Close the ravioli using your fingers to press down and seal.

Fry ravioli in the hot oil, 3-4 at a time, once golden, for about 45 to 60 seconds. Turn ravioli occasionally in oil when frying.

Place on a plate covered with a paper towel to drain off excess oil. Dust with powdered sugar and serve while still warm.

Optional (drizzle with melted chocolate and serve with vanilla ice-cream)