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Dark Chocolate Almond Ganache Ice Cream

228E10B3-6F39-4BAC-A45D-830C7C86C6FEI stumbled upon a Chocolate Ganache ice cream recipe at but made a few changes, the biggest being that I added a handful of chopped raw almonds towards the end of the churning time. I hope you enjoy it as much as I do, it’s obviously very rich and a special treat.

Dark Chocolate Almond Ganache Ice Cream

2 1/4 c heavy cream

10 oz dark chocolate chips

3/4 c sugar

3 eggs

1/3 c dark chocolate cocoa

1 1/2 c milk (I use whole milk)

1 1/2 t vanilla

Heat the cream in a saucepan until simmer. Place chocolate chips into a metal bowl and pour the warmed cream over the chocolate and allow to sit for five minutes. Stir till smooth and set aside. (This is classic chocolate ganache).

Mix the sugar, eggs and cocoa until incorporated and set aside.

Bring the milk to a simmer over medium heat and then add to the sugar, egg and cocoa mixture and mix until incorporated. Pour this back into the saucepan and heat through on low, for about five minutes as it thickens slightly. Pour this warmed mixture into the original ganache and stir till smooth and add the vanilla. Refrigerate for two hours to bring the temperature down.

Pour contents into ice cream maker, takes 20 minutes or so to become firm. Freeze for at least two hours before serving. Makes six 8oz servings.




Fallen Chocolate Cake (gluten free)


I wanted to take something deeply chocolate to a friend’s house the other night, and he needs his food to be gluten-free, so it was a good excuse to finally make this cake. I saw it in Bon Appetit magazine a couple of years ago and tucked it away, I really like the idea of it being an obviously fallen cake. It was dense and fudgy, not overly sweet at all, and really needed the whipped cream to offset the richness of it.

Fallen Chocolate Cake

1/2 c unsalted butter

3/4 c plus 2T sugar

10 oz bittersweet chocolate (61-72% cacao), coarsely chopped

2 T oil

6 eggs

2 T unsweetened cocoa powder

1 t vanilla

3/4 t salt

1 c heavy cream

3 T powdered sugar

Preheat oven to 350 degrees. Lightly butter a 9 inch springform pan and dust with sugar.

Combine chocolate, oil and butter in the top of a double boiler, with the bottom pan filled with simmering water and allow ingredients to melt while stirring over medium heat.

In two bowls, separate 4 eggs with whites in one and yolks in the other. To the yolks bowl add cocoa powder, vanilla, salt, 1/4 c sugar, and remaining two eggs and whisk until smooth. Gradually add yolk mixture to chocolate mixture, blending well.

Using an electric mixer, beat egg whites on high until frothy, add 1/2 c sugar and beat until firm peaks form. Gently fold in egg whites into chocolate mixture in two additions and folding only until incorporated. Scrape batter into prepared springform pan and sprinkle with remaining sugar.

Bake 35-45 minutes, until the top is puffed and starting to crack  and cake is pulling away from the pan. Allow to cool completely in the pan, the cake will collapse in the center as it cools. Mix the remaining ingredients on high speed until soft peaks form. Mound the whipped cream in the center of the cake.





Too Much Chocolate Cake


This is a favorite in our house, it is quick and easy to make and it satisfies the most intense chocolate craving. I’m pretty sure we originally found it on and that is where this picture came from. We are most likely to make it for someone else or when a group of people are expected, because it is hard to eat more than one piece of this rich cake.

Too Much Chocolate Cake

1 pkg Devils Food Chocolate Cake mix

1 5.9oz Instant Chocolate Pudding

1 c sour cream (I use greek yogurt)

1 c vegetable oil (I use safflower oil)

4 eggs

1/2 c warm water

2 c semi-sweet chocolate chips

Chocolate Glaze

1 c semi sweet chocolate chips

1/2 stick butter

2 T corn syrup

Preheat oven 350 degrees. Mix all ingredients except the chocolate chips with a mixer. Fold in the chocolate chips. Pour the mixture into a greased bundt pan and back for 35-40 minutes, until the cake springs back. Let cool for an hour before turning the cake out. Make the glaze by heating the ingredients over low heat, pour over cooled cake.




Chocolate Avocado Pudding

pudding2Bon Appetit magazine shared this recipe in the most recent issue, and I have made it a couple of times already. It is smooth like pudding, and satisfying like a dessert should be. I have used Hershey’s cocoa and Special Dark, and prefer the dark chocolate version, but that wasn’t surprising to me. If you leave off the whipped cream, this is vegan, dairy free and sugar free.

Chocolate Avocado Pudding

2 large avocados

1 t vanilla

3/4 c unsweetened cocoa powder

1/2 c pure maple syrup

1/4 c agave nectar

1/4 c fresh orange juice

1/2 t salt

3/4 c hot water

Scoop the flesh of avocados into a blender and add all the ingredients except the water. Blend to a coarse puree and add the hot water and more orange juice until the desired consistency is reached. Divide among 6 ramekins and chill for at least two hours, up to three days covered. Blend 1 1/2 c heavy whipping cream and one tablespoon of powdered sugar until stiff peaks form and dollop over the pudding, sprinkle with cocoa nibs.



Miss Heather’s Bars

IMG_468188056Peanut Butter Bars….the easiest and best bang for your buck. Chances are that you have everything in your pantry already. Our kids discovered these at Heather’s house years ago and ask for them often.

Miss Heather’s Bars

1 c butter, melted

2 c graham cracker crumbs (2 packs of graham crackers)

2 c powdered sugar

1 c peanut butter (I use natural)

1 1 /2 c semi sweet chocolate chips

4T peanut butter


Melt the butter and add the cracker crumbs, powdered sugar and peanut butter and mix together. Press into an ungreased 9×13 pan. Melt the chocolate chips with the remaining peanut butter and spread over the crumb mixture. Refrigerate 1 hour and be the hero.


Mocha Mud Pie

IMG_2328 (2)It was summer of 1990 and my parents and I went out to TGIFriday’s for dessert. This was kind of a big deal in my world, as a family we didn’t go out much, and we certainly didn’t have dessert! I chose the Mocha Mud Pie and was in love, so much so that I had to read all the ingredients and try to make it at home. Not difficult at all, given that it had about five ingredients, but this was my first experiment in deconstructing a recipe, and it’s still a favorite in the heat of the summer.

Mocha Mud Pie

1 package of Oreo cookies

1/2 stick butter

1 quart coffee ice cream (Breyer’s)

1 quart chocolate ice cream (Breyer’s)

1 jar Hot Fudge topping

Slivered almonds for garnish

Set the ice creams on the counter to thaw while making the base layer. Annihilate the cookies in a food processor until you have crumbs. In a bowl, combine the cookie crumbs with melted butter until wet. Set aside 1/3 c of the mixture for later. Spread the cookies in a 13×9 pan to make the base layer. Scoop out the coffee ice cream and spread it over the cookie layer, using the entire quart. Do the same with the chocolate ice cream, spreading it over the coffee layer. Freeze for 1 hour. Pour the remaining cookie crumbs over the top and freeze until ready to serve. Cut into 3×3 inch squares and top with hot fudge and almonds.




Strawberry Chocolate Mousse Dessert

strawberryIt’s officially strawberry season, my daughter and I picked almost 20 pounds of ’em over the weekend! This is one of my favorite summer desserts because it’s light, easy to make and has a great presentation. I found it on at least nine years ago and have made it so many times since then. Make sure you have about a dozen berries that are uniform in size and color.

Strawberry Chocolate Mousse Dessert

1 1/4 c chocolate cookies with cream, ground

3T butter, melted

2 pints fresh strawberries, halved

2 c semi sweet chocolate chips

1/2 c water

2T light corn syrup

2 1/2 c heavy cream, divided (1 pint)

1 T powdered sugar

Combine the cookie crumbs with the melted butter and press firmly into a 9 inch springform pan. Line the pan with the strawberries, standing them with the points up and cut sides out against the side of the pan. Set aside.

Place the chocolate chips into a blender. Put the water and corn syrup on boil in a sauce pan, then simmer for one minute. Pour the mixture into the blender and blend the chocolate until smooth. Pour into a mixing bowl and allow to cool.

In a separate bowl, mix 1 1/2c of the whipping cream until stiff peaks form. Gradually add the cream into the cooled chocolate, folding gently. Transfer the mousse into the pan and smooth the top, the strawberries may be showing still. Whip the remaining 1 c of cream with the sugar and smooth over the top. Refrigerate a couple of hours before serving. Remove the springform sides of the pan before serving.



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