CHOCOLATE DELIGHT
Make and share this Chocolate Delight recipe from Food.com.
Provided by Kilalaflames
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
- Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
- Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
- (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).
MELT IN YOUR MOUTH CHOCOLATE DELIGHT
This is just like its name--it is truly a delight to eat. Making it is really simple, and it doesn't last long once it starts to get eaten.
Provided by southern chef in lo
Categories Dessert
Time 20m
Yield 1 9x11 inch pan
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
- Press into a deep ungreased 9x11 inch pan--crust should be thin.
- Bake until lightly brown; cool completely.
- Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
- Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
- Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
- Top with chopped pecans.
Nutrition Facts : Calories 8980.5, Fat 582.5, SaturatedFat 298.4, Cholesterol 635.6, Sodium 7909.8, Carbohydrate 870.1, Fiber 31.3, Sugar 574.6, Protein 111.5
CHOCOLATE DELITE
Delicious chocolaty, cool dessert that's great for summer gatherings, but is a hit any time of the year. Only downside: never any leftovers! Any pudding can be used; butterscotch is excellent!
Provided by April L.
Categories Desserts Chocolate Dessert Recipes
Time 3h
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour 2 tablespoons pecans into a small bowl; set aside. Stir remaining pecans, flour, and margarine together in a bowl; press pecan mixture into the bottom of a 9x13-inch baking dish.
- Bake in the preheated oven until crust is golden, 15 to 20 minutes. Cool completely.
- Beat confectioners' sugar, 1 cup whipped topping, and cream cheese together in a bowl until smooth; spread mixture over cooled crust.
- Beat milk and pudding mix together in a bowl until thick and stiff; spread pudding over cream cheese mixture. Stir remaining whipped topping and reserved pecans together in a bowl; spread over pudding layer. Sprinkle chocolate chips over the top. Refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 25.2 g, Cholesterol 15.4 mg, Fat 18 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6.2 g, Sodium 322.6 mg, Sugar 17 g
CHOCOLATE DELIGHTS
Easy to make and taste so good.
Provided by J Mayo
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 27m
Yield 34
Number Of Ingredients 6
Steps:
- Put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir. Continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.
- Stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat. Fold marshmallows and chocolate chips into the mixture to coat.
- Spread a sheet of waxed paper onto a flat surface. Drop the mixture by the spoonful onto the waxed paper and allow to cool completely.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 19.7 g, Fat 16.2 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 6.7 g, Sodium 52.5 mg, Sugar 7 g
CHOCOLATE SANDWICH DELIGHT
Whew! Talk about decadent! This is one of the most popular recipes I shared on my social media and after one taste you'll see why. You know I love anything cheesecake, so of course I knew that a brownie-cheesecake combo, with those famous chocolate sandwich cookies, would be a hit.
Provided by Kardea Brown
Categories dessert
Time 4h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
- Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
- Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.
HEAVENLY CHOCOLATE DELIGHT
Steps:
- Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
- In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
- Batter: Preheat oven to 400 degrees F.
- In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halo's.
- Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.
HEAVENLY CHOCOLATE DELIGHT
Steps:
- Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
- In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
- Batter: Preheat oven to 400 degrees F.
- In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halos.
- Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.
CHOCOLATE DELIGHT - HCG - P2/P3/P4
For those on the HCG diet who crave chocolate!! =) Some find that they can eat this in Phase 2, others cannot. If you're curious, about whether or not you can, try making a tiny amount (1 Tbs. coconut oil, 1 Tbsp. cocoa powder & sugar-free sweetener to taste... The more cocoa powder, the more of a 'dark chocolate' taste). Then check your weight the next morning. =) It's not as good as milk chocolate but it's not too bad of a substitute, imo. But I've heard that most people either love it or hate it. =) In P3 and P4 you can add other ingredients... nuts, coconut flakes, etc. Be creative!!
Provided by Cassachusetts
Categories Candy
Time 15m
Yield 16 1 oz. servings, 16 serving(s)
Number Of Ingredients 3
Steps:
- Melt coconut oil (in microwave) for 15-45 seconds, just long enough for it to turn to liquid.
- Add cocoa powder (the more cocoa powder, the more the flavor will taste like 'dark chocolate', so if you don't like dark chocolate, use the lesser amount of cocoa powder) and add sweetener (8 packets or to taste). Mix thoroughly.
- Pour small amounts into an ice cube tray (or similar) and freeze for at least 15 minutes, to harden. Then enjoy! =).
CHOCOLATE DELIGHT RECIPE
Make our Chocolate Delight Recipe! This chocolate delight recipe starts with a shortbread base made with chopped pecans and butter and ends with chocolate pudding and whipped topping.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix flour, nuts, sugar and butter; press onto bottom of 13x9-inch pan. Bake 20 min. or until lightly browned. Cool.
- Beat Neufchatel and 2 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread over crust.
- Beat pudding mixes and 3-1/2 cups milk in large bowl with whisk 2 min. Pour over Neufchatel layer. Refrigerate 4 hours or until firm. Spread top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHOCOLATE DELIGHT
This is sort of like an upside down chocolate cream pie! But it's just as good, maybe even better. Chilling time not included in times.
Provided by Nana Lee
Categories Bar Cookie
Time 30m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Crust:.
- Oven at 375ºF.
- Press mixed ingredients onto the bottom of a 13x9 baking pan.
- Bake for 15 minutes, let cool completely.
- 1st Layer:
- Mix cream cheese, confectioners sugar, and cool whip.
- Pour on cooled crust.
- 2nd Layer:
- Mix chocolate instant pudding, vanilla instant pudding, and milk.
- Combine with a mixer until mixture becomes thick.
- Pour on top of cream cheese mixture.
- Top with Cool whip.
- Chill in refrigerator until ready to serve.
Nutrition Facts : Calories 332.5, Fat 21.2, SaturatedFat 9.5, Cholesterol 37.2, Sodium 433, Carbohydrate 32.4, Fiber 1.5, Sugar 17.8, Protein 4.9
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