CHOCOLATE COVERED STRAWBERRIES

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I’ve got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.

Who doesn’t like chocolate covered strawberries? I haven’t met anyone that would turn down one of these beauties! They are perfect as the ending to a romantic dinner, a yummy treat for the kids, or just because you are craving chocolate covered strawberries!

With only a few simple ingredients, you’ll be indulging in no time at all. Keep reading for all my tips and tricks for perfect, gorgeous-looking chocolate covered strawberries!

WHAT KIND OF CHOCOLATE IS BEST TO USE:

Whenever you melt chocolate for dipping, it is always best to use baking chocolate bars found in the baking aisle. They melt so much smoother than chocolate chips, and you will end up with chocolate that has a better consistency for dipping. Chocolate chips contain stabilizers that prevent them from melting into the correct consistency for a smooth coating when dipping.

When choosing your melting chocolate, whether dark, semi-sweet, or white chocolate, you should look for cocoa butter in the ingredients. This helps the chocolate to have a smooth, shiny finish when set.

TOPPING SUGGESTIONS:

Toppings are optional, but they are a fun way to spruce up your chocolate covered strawberries. So don’t be afraid to get creative with your strawberries!

Here are my favorite topping ideas:

crushed Oreos
crushed graham crackers
finely chopped nuts (pistachio, almonds, pecans, or hazelnuts)
finely shredded coconut
sprinkles
melted white chocolate for drizzling
melted semi-sweet or dark chocolate for drizzling

TIPS FOR DIPPING STRAWBERRIES

STEP 1. Wash the strawberries

Wash and thoroughly dry the strawberries. Chocolate will not stick to wet strawberries.

STEP 2. Melt the chocolate and prepare the toppings (optional)

Begin by chopping the chocolate into smaller pieces to speed up the melting process. Next, add the chocolate to a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow it to cool slightly before dipping the strawberries.

Alternately, you can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan, so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Prepare any toppings that you plan on using before you dip the strawberries (Oreos, nuts, sprinkles, coconut, etc.)

Step 3. Dipping the strawberries

Line a baking sheet with parchment paper.

Work with one strawberry at a time. Grab the leaves of the strawberry and dip in the chocolate, rolling it to coat evenly. Allow the excess chocolate to drip off the strawberry. Tapping your hand holding the strawberry gently against the bowl helps to get the excess chocolate off. Gently wipe the bottom of the strawberry on the side of the bowl and place it on the parchment paper.

STEP 4. Decorating the Strawberries

Immediately after dipping each strawberry in the chocolate, sprinkle on the topping of your choice while slowly turning the strawberry.

I find that sprinkling the topping on the chocolate covered strawberry works better and yields a prettier result than dipping the strawberry in the topping.

If you are drizzling chocolate over the strawberries, allow the chocolate to set up first before adding the drizzle. To speed up the process, you can place the dipped strawberries in the refrigerator for 20 minutes to harden the chocolate. Then add melted chocolate to a small ziplock bag and snip off a tiny bit of the corner. Drizzle the chocolate over the dipped strawberries in a back and forth motion.

STORING CHOCOLATE COVERED STRAWBERRIES:

Once dipped, store the strawberries in an airtight container in the refrigerator, preferably in a single layer.

Chocolate covered strawberries are best eaten the same day. The chocolate will begin to sweat if left longer than that.

You shouldn’t freeze chocolate covered strawberries. As the strawberries thaw, they release moisture that ruins the chocolate coating.

Chocolate Covered Strawberries

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I've got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.

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Prep Time 10

Cook Time 5

Chill Time 20

Course Dessert

Servings large strawberries

Ingredients

1 pound (16-ounces) fresh strawberries
8 ounces semi-sweet chocolate baking bars (not chocolate chips)**

Optional Toppings:

melted white chocolate for drizzling
melted semi-sweet or dark chocolate for drizzling
crushed Oreos
finely chopped nuts (pistachios, almonds, pecans, hazelnuts)
sprinkles
crushed graham crackers
finely shredded coconut

Instructions

Start by washing the strawberries and pat dry (the chocolate will not stick to wet strawberries).
Line a baking sheet with parchment paper.
If you are going to dip your strawberries in Oreos, nuts, graham crackers, or coconut, prepare them now. The easiest way is to pulse them a few times in a small food processor or mini blender.
Chop the baking chocolate into smaller pieces to help it melt quicker. Place in a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow to cool slightly before dipping the strawberries.
You can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Dipping Strawberries:

Work with one strawberry at a time. Grab the leaves of the strawberry, then dip and roll in the chocolate until evenly coated. Allow the excess chocolate to drip off the strawberry by taping the hand holding the strawberry gently against the bowl. Then lightly wipe the bottom of the strawberry on the rim of the bowl and place on the parchment paper-lined baking sheet.
*If using toppings on your strawberry, do it now while the chocolate is moist (see below).

Decorating Strawberries:

Sprinkle on nuts, Oreos, graham crackers, sprinkles, or coconut immediately after dipping each strawberry, while the chocolate is still wet so it adheres.
Allow the chocolate to set before drizzling with melted white or semi-sweet chocolate.
*To set the chocolate quicker, place dipped strawberries in the refrigerator for 20 minutes. Then drizzle melted chocolate over the strawberries.
Store strawberries in a single layer in an airtight container in the refrigerator. For best results, eat within a day.

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CHOCOLATE HAUPIA BARS

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.

I love creating desserts that combine haupia with other desserts. Haupia is so versatile and goes well with so many different flavors. I’ve made a Chocolate Haupia Cream pie, which this dessert is based on, and a Pumpkin Haupia Pie. But, of course, haupia is delicious enough as a stand-alone dessert.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or served with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

How to Make Chocolate Haupia Bars?

You start with the amazing macadamia nut crust. The crust is a shortbread crust with chopped macadamia nuts added. You’ll need:

sugar
flour
macadamia nuts
butter

I like to use a nut chopper to chop my nuts. It can be quicker than using a knife, and you will have more uniform pieces. You also often have a measuring cup built into the chopper, so it is easy to tell when you’ve chopped enough.

To make the crust, combine the sugar, flour, and chopped nut. Add the melted butter and stir with a fork until evenly moist.

Press the crust into a parchment paper-lined 9×13-inch pan.
Bake at 350°F for 15 to 20 minutes. The edges should be golden brown. Allow the crust to cool before adding the haupia filling.

Making the Haupia Filling

Combine the cornstarch and water, stirring until smooth. Set aside.
Chop up 8 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.

In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes!

Remove from the heat and stir in the coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it’s completely melted and smooth.

Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, with no more streaks of white.

Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.

Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.

Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, add cool whip or whipped cream, and a little shaved chocolate.

Chocolate Haupia Bars

4.89 from 9 votes

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Prep Time 15

Cook Time 40

Chill Time 4

Total Time 5

Course Dessert

Servings servings

Ingredients

Crust

½ cup granulated sugar
1¾ cups flour
1 cup finely chopped macadamia nuts
¾ cup butter, melted

Haupia

¾ cup + 3 tablespoons cornstarch
⅔ cup water
3 cups milk
2 - 14 ounce cans coconut milk, full fat
¼ tsp salt
2 cups sugar
1 tablespoon coconut extract
8 ounces semi-sweet bakers chocolate, (do not use chocolate chips)

Garnish

whipped cream or cool whip
shaved chocolate

Instructions

Crust

Preheat the oven to 350°F.
Prepare the 9x13-inch pan by lining it with parchment paper. Leave enough overhang on the ends to be able to lift the finished bars out of the pan.
Mix together the sugar, flour, and chopped macadamia nuts in a medium bowl. Add the melted butter and stir with a fork. Mix until the crust ingredients are evenly moist.
Add the crust to the prepared pan and press into the bottom of the pan.
Bake for 15 to 20 minutes or until the crust begins to lightly brown around the edges.
Allow the crust to cool while you prepare the haupia.

Haupia

Chop up 8 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
Combine the cornstarch and water, stirring until smooth. Set aside.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat. Give the cornstarch one more quick stir, then pour it slowly into the coconut milk mixture, whisking as you pour. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes; even if it thickens up before then time is up!
Remove from the heat and stir in the coconut extract. Allow it to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, and you do not see any white streaks. Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.
Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.
Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, wiping the knife after each cut. Add cool whip or whipped cream and a little shaved chocolate.

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NO-BAKE COOKIES

These delicious classic no-bake cookies are incredibly easy to make with only a few ingredients. Loaded with the perfect combination of cocoa powder, peanut butter, and oats, you’ll find yourself reaching for seconds…or thirds.

These classic no-bake cookies are amazing! Something about the combination of chocolate, peanut butter, and oatmeal makes these hard to resist. This is definitely one of those cookies that you can’t have just one of, which makes them dangerous! They are also my husband’s favorite cookie. I know this because he tells me that a lot. I think it’s his way of hinting that he is craving them. But I am happy to oblige because they are so easy to make!

One of the best parts about these cookies is how easy they are to make. You likely have all the ingredients on hand; if not, they are easy to find. All you need is about 20 minutes to whip up a batch, and then the hard part…waiting for them to cool. Nobody will judge you if you sneak one before they are completely cool though.

The Ingredients:

Butter: I prefer butter in this recipe because it tastes better than margarine. Also, margarine has water in it that could affect the cookie’s ability to set up correctly.
Milk: Any milk will work in this recipe! I typically use 2%, but whole milk, 1%, skim, or even non-dairy milk like almond milk will work.
Granulated Sugar: This sweetens the cookies and helps them set up.
Salt: In small amounts, salt reduces bitterness but increases sweetness, which is desirable for sweet recipes.
Unsweetened Cocoa Powder: This adds a delicious chocolate flavor to these cookies. Natural unsweetened or Dutch-process cocoa powder both work great.
Peanut Butter: I recommend using a no-stir peanut butter like Jif or Skippy. My personal preference is to use crunchy peanut butter; I love the crunch of the peanut chunks, but creamy peanut butter is fine too!
Vanilla Extract: For a bit of flavor.
Oats: I find that quick-cooking or old-fashioned oats work just fine. Many of the recipes will tell you not to use old-fashioned whole oats, but I have used both, and either work for this recipe (more on this below).

The Debate, Old-Fashioned Oats Vs. Quick-Cooking Oats:

So many of the recipes for No-Bake Cookies tell you that you can not use Old-Fashioned oats for this recipe. But you’ll occasionally come across a recipe that tells you that you can use old-fashioned oats and that the cookies are better if you do. It can get confusing! I have used both, and I like both, but I decided to break down the difference for you, and then you can decide.

First, what is the difference between the two types of oats? Old-fashioned oats, sometimes called rolled oats, have been steamed and then rolled flat. They require a longer cooking/baking time and create a chewier texture in baking. Quick oats are rolled oats that have been steamed, rolled flat, and then cut into smaller pieces. They’re more uniform in size than large flake oats, and as the name suggests, they cook more quickly because they’re smaller. However, they provide less texture than large flake oats.

I have made these No-Bakes using both types of oats. With the old-fashioned oats, you will get a slightly chewier cookie with more texture, but not so much that they are unenjoyable. They do take a little longer to set up as the oats take longer to soften and absorb the moisture in the mixture. But you will still have a delicious cookie that’s hard to resist.

Using the quick-cooking oats will yield a less chewy cookie. The oats soften more quickly, which creates a softer cookie with less texture. The cookies also set up a little quicker as the quick-cooking oats absorb the moister more readily.

Overall, either type of oats works well and yields a delicious cookie. I lean a little more towards the quick-cooking oats because of the softer, less chewy texture, but if all I had on hand were old-fashioned oats, I would use those and still be happy with the fantastic results.

Making No-Bakes:

Line two baking sheets with parchment paper and set them aside.
In a medium saucepan, over medium heat, combine sugar, milk, butter, salt, and cocoa. Stir until the butter has melted.

Bring the mixture to a full boil and allow it to boil for 1½ minutes, stirring constantly. This step is what causes the cookies to set up as they cool, so make sure it comes to a full boil and boils for the entire 1½ minutes. Immediately remove the pan from the heat when the time is up.

Add the peanut butter and vanilla and stir until the peanut butter is melted and fully incorporated.
Add the oats and stir to combine. Allow the mixture to cool for 10 to 15 minutes, stirring a couple of times. This allows the oats to absorb some moisture and prevents the cookies from spreading too much on the pan.

Drop cookies onto the prepared baking sheets using a 1.5 tablespoon cookie scoop or a spoon. If desired, flatten the cookies slightly with the bottom of a glass or measuring cup.

Allow to cool completely. The cookies will firm up as they cool.
*To cool quicker, place the pan of cookies in the refrigerator for 30 minutes.
Store in an air-tight container in the refrigerator for up to one week.

No-Bake Cookies

These delicious classic no-bake cookies are incredibly easy to make with only a few ingredients. Loaded with the perfect combination of cocoa powder, peanut butter, and oats, you'll find yourself reaching for seconds…or thirds.

4.82 from 11 votes

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Course cookies

Servings Cookies

Ingredients

1½ cups sugar
½ cup milk
½ cup butter
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
¾ cup chunky peanut butter
2 teaspoons vanilla
3 cups quick-cooking oats or old-fashioned whole oats **See notes

Instructions

Line two baking sheets with parchment paper and set them aside.
In a medium saucepan, over medium heat, combine sugar, milk, butter, salt, and cocoa. Stir until the butter has melted. Bring the mixture to a full boil and allow to boil for 1½ minutes, stirring constantly. Immediately remove the pan from the heat.
Add the peanut butter and vanilla and stir until the peanut butter is melted and fully incorporated.
Add the oats and stir to combine. Allow the mixture to cool for 10 to 15 minutes, stirring a few times. This allows the oats to absorb some of the moisture so the cookies don't spread out too much.
Using a 1.5 tablespoon cookie scoop or a spoon, drop cookies onto the prepared baking sheets. If desired, flatten the cookies slightly with the bottom of a glass or measuring cup.
Allow to cool completely. The cookies will firm up as they cool.
*To cool quicker, place the pan of cookies in the refrigerator for 30 minutes.
Store in an air-tight container in the refrigerator for up to one week.

Notes

Freezing Instructions: Once the cookies have cooled completely, store them in a large freezer bag or freezer-friendly storage container in the freezer for up to 3 months. Thaw the cookies to room temperature before serving. After they have thawed, keep them in the refrigerator for up to 1 week.

Quick-Cooking Oats Vs. Old-Fashioned oats:

I have made these No-Bakes using both types of oats. With the old-fashioned oats, you will get a slightly chewier cookie, but not so much that they are unenjoyable. They take a little longer to set up as the oats take longer to soften and absorb the moisture in the no-bake mixture. But you will still have a delicious cookie that’s hard to resist.

Using the quick-cooking oats will yield a less chewy cookie. The oats soften more quickly, which creates a softer cookie. The cookies also set up a little quicker as the quick-cooking oats absorb the moister more readily.

Overall, either type of oats works well and yields a delicious cookie. I lean a little more to the quick-cooking oats because of the softer, less chewy texture, but if all I had on hand were old-fashioned oats, I would use those and still be happy with the results.

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CHOCOLATE HAUPIA CREAM PIE (TED’S BAKERY COPYCAT)

Smooth, creamy, decadent, and delicious are just some of the words I would use to describe this pie. It has the perfect balance of delicate coconut haupia and rich chocolate; this just might become your new favorite pie!

I was so excited to put this recipe together. It took several tries to get it right, and finally, here it is – Chocolate Haupia Cream Pie. My goal was to recreate the Chocolate Haupia Cream Pie from Ted’s Bakery. If you live on the island of Oahu or even if you have visited, you certainly are familiar with Ted’s Bakery on the North Shore and, more specifically, their Chocolate Haupia Cream Pie, which they are famous for.

If you have never heard of Ted’s Bakery or had Chocolate Haupia Cream Pie, here is your chance to experience this amazing slice of heaven! With the perfect blend of chocolate, coconut, and cream, it just might become your new favorite pie.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

Ingredients:

You only need a few simple ingredients:

One 9-inch pie crust
cornstarch
water
milk
coconut milk, full-fat
salt
sugar
coconut extract
semi-sweet bakers chocolate

Making Chocolate Haupia Cream Pie:

The first step is making a homemade pie crust or using a premade frozen pie crust. Bake the pie crust per the directions and allow it to cool completely.
While the pie crust is cooling, begin making the haupia pie filling
Start by combining the cornstarch and water, stirring until completely smooth. Set aside.
I like to chop up the chocolate ahead of time to get the pie filling put together quickly. Chop up 4 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now. You will melt it later.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes! The cooking time is critical to the haupia setting as it cools. The number one reason haupia fails to set is that it was not cooked long enough. Be patient!
Remove from the heat and stir in 2 teaspoons of coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching of the chocolate). Then stir the chocolate until it’s completely melted and smooth.
Add to the melted chocolate about 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit. If you were to pour the haupia right on top, you would not have nice clean, even layers.

Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
Return the pie to the refrigerator and allow it to chill for at least 4 hours.
When you are ready to serve, top the pie with whipped cream or cool whip and shaved chocolate (optional). **For a more authentic Ted’s Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

Chocolate Haupia Cream Pie

4.95 from 19 votes

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Prep Time 30

Chill Time 4

Course Dessert

Servings servings

Ingredients

1 9-inch pie crust, frozen or homemade

Haupia

6 tablespoons cornstarch
⅓ cup water
1½ cup milk
1 14-ounce can coconut milk, full fat
⅛ tsp salt
1 cup sugar
2 teaspoons coconut extract
4 ounces semi-sweet bakers chocolate, do not use chocolate chips

Garnish

whipped cream or cool whip
shaved chocolate

Instructions

Prebake either a frozen or homemade pie crust. Allow to cool completely.

Haupia

Combine the cornstarch and water, stirring until smooth. Set aside.
Chop up 4 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes!
Remove from the heat and stir in 2 teaspoons coconut extract. Allow to cool for a few minutes.
While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
Add to the melted chocolate 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit.
Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
Return the pie to the refrigerator and allow it to chill for at least 4 hours.
**For a more authentic Ted's Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

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CHOCOLATE LAVA CAKE FOR TWO

Warm, rich, indulgent lava cake is the perfect dessert to complete any romantic dinner. Easy to make and comes together in just 30 minutes. Top with vanilla ice cream and fresh raspberries for a dessert that’s sure to impress!

I am a chocolate lover through and through! And I absolutely love chocolate lava cake. I remember having my first lava cake at a nice restaurant my husband and I went to on one of our date nights. I thought about making lava cakes myself at home, but I assumed they must be tricky to make. Boy, was I wrong!! These are easier to make than most desserts. So if you have some basic baking ingredients and 30 minutes to spare, you could make these amazing chocolate lava cakes yourself! And trust me, you’ll be glad you did.

Chocolate Lava Cakes Are Easy…

There are no tricks or secrets here, just a simple recipe with delicious results. But I’ll go through the steps.

This recipe is written using 8-ounce ramekin dishes. You could use different-sized baking dishes, but you will need to adjust the baking time. I recommend using something comparable to this 8-ounce size.
- Begin by greasing the ramekin dishes with butter or shortening, then lightly dust them with cocoa powder. This allows the baked cakes to release cleanly from the dish when you flip them over to serve.

Next, melt the butter and chocolate in a double boiler over medium heat. Cut the butter and chocolate into smaller pieces to speed up the melting time. Stir occasionally until the butter and chocolate are completely melted, smooth, and creamy. You could also melt the butter and chocolate in the microwave. Place the cut-up butter into a medium heat-proof bowl, then add the chopped chocolate on top. Microwave on high for 20 seconds, then in 10-second increments, stirring after each until completely smooth. Set aside.
- A note on the chocolate – Do not use chocolate chips. They have an ingredient in them that prevents them from melting smoothly. That is why they hold their shape when used in chocolate chip cookies. When you are melting chocolate, you want to use chocolate baking bars because they are made to be melted and will yield smoother melted chocolate.
Sift together the flour, powdered sugar, and instant coffee. **Instant coffee enhances the chocolate flavor, and I highly recommend using it to get that rich, decadent chocolate flavor.
Whisk the eggs until they are pale and foamy.
Add the chocolate mixture, eggs, vanilla, and salt to the flour mixture. Stir with a whisk until combined.
Pour equal amounts into the prepared ramekin dishes and bake for 10 to 12 minutes. **They will look under-baked. The sides should look done, but the center should still be soft. If you bake these too long, the center won’t be runny like you want it to be.

Allow it to cool for two minutes. Then place an inverted plate on top of the cake, and using a kitchen towel or oven mitts, flip the cake and the plate over. It should release easily from the ramekin.

Lava Cake Toppings:

This is where you can get creative! Once you flip the cakes over, you have all kinds of options for toppings. I typically go with vanilla ice cream, chocolate syrup, and strawberries or raspberries. But you could use any flavor of ice cream you like; chocolate, mint chocolate chip, rocky road, etc…Some other great options are salted caramel, whipped cream, raspberry sauce, sprinkles, or chopped nuts…Let your imagination run wild! Whatever you decide, Enjoy!

Chocolate Lava Cake for Two

Warm, rich, indulgent lava cake is the perfect dessert to complete any special or romantic dinner. Easy to make and comes together in just 30 minutes. Top with vanilla ice cream and fresh raspberries for a dessert that's sure to impress!

5 from 1 vote

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Prep Time 25

Cook Time 10

Course Dessert

Servings cakes

Ingredients

Preparing Ramekins:

butter or shortening for greasing ramekins
cocoa powder for dusting ramekins

For the Cakes:

4 ounces semisweet baking chocolate, (not chocolate chips)
½ cup unsalted butter
3 eggs
⅓ cup powdered sugar
¼ cup flour
½ teaspoon instant coffee
1 teaspoon vanilla
pinch of salt

Instructions

Preheat the oven to 425°F.
Prepare your 8-ounce ramekins by greasing the bottoms and sides with butter or shortening. Then dust with powdered cocoa, making sure all surfaces are covered. Set aside.
Cut up the butter and chocolate into smaller pieces for quicker melting. Melt the butter and chocolate in a double boiler over medium heat, stirring occasionally. Remove from heat when mostly melted and stir until smooth and creamy.
**Microwave Instructions: Place the cut-up butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high for 20 seconds, then continue in 10-second increments, stirring after each, until completely melted and smooth. Set aside.
Sift the flour, powdered sugar, and instant coffee together into a medium bowl. Set aside.
Whisk the eggs in a separate bowl until pale and foamy. Set aside.
Add the chocolate mixture, the eggs, vanilla, and salt to the flour mixture and whisk slowly until just combined and smooth.
Pour the cake batter into the prepared ramekins, filling almost to the top. Place them on a baking sheet and bake for 10-12 minutes. **Do not overbake! The sides should look done, but the center should still look soft and jiggly. Also, it should look slightly underdone.
Remove the cakes from the oven and let cool for 2 minutes. Then using a kitchen towel or oven mitts, place an inverted plate on top of the ramekin and flip it over. The cake should release easily from the ramekin.
Serve immediately while still warm.
Topping Suggestions: Vanilla ice cream (or other ice cream flavor), chocolate sauce, caramel sauce, raspberries, or strawberries.

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DARK CHOCOLATE MOUSSE

Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn’t get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.

I’ve been thinking about Valentine’s Day and desserts…I think about desserts a lot – but more recently, I’ve been thinking about what desserts would complete a romantic Valentine’s dinner for two. Of course, I always come back to chocolate – chocolate-covered strawberries, chocolate lava cake, chocolate pudding… So I finally decided I wanted to create a chocolate mouse that was as easy as it was delicious. But any day is a good day to eat chocolate, am I right? So if you are craving chocolate, look no further; I’ve got you covered!

You’ll often see mousse made with eggs. Some will even use raw eggs. I wanted to create a version that left the eggs out altogether but still had the rich decadence that mousse is known for. Eggs are used to help thicken the mousse and also add to its richness. I chose instead to use unflavored gelatin to help thicken the mousse. Leaving out the eggs also eliminates the need to cook the mousse, which allows this recipe to come together extremely fast – 10 minutes, to be exact!

For this Recipe:

To start with, you always want to chill your bowl and beaters when you are whipping cream. Cream whips up better when it’s cold, and you don’t want your equipment warming up the cream. You’ll have lighter and fluffier whipped cream if the cream and your equipment are good and cold. The best way to quickly chill your bowl and beaters is to place them in the freezer for about 20 minutes before starting the mousse.
Next, add the unflavored gelatin and cold water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften.
After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside. I use unflavored gelatin in a lot of my desserts. It’s a great way to thicken or stabilize your desserts (whipping cream, pies, puddings, etc.).
Now, this is where things come together super-quick! Add to your chilled bowl the sugar, dark cocoa powder, heavy cream, and vanilla. Beat at medium speed until stiff peaks form. This will take just a few seconds! **I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.
Add in the unflavored gelatin mixture, and beat again at low speed until well blended and smooth.

If the presentation is important, I recommend pipping the mouse into your serving bowls using a large round tip. If it’s not, just spoon it into your serving bowls. Cover and refrigerate for at least an hour to allow the mousse to set up.

A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes.

Top with strawberries or raspberries and whipped topping, serve and enjoy!

Chocolate Mousse

Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn't get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 10

Chill 1

Course Dessert

Servings servings

Ingredients

1 teaspoon unflavored gelatin
3 tablespoons water
⅓ cup granulated sugar
¼ cup dark cocoa powder **see notes
1 cup heavy cream or heavy whipping cream
1 ½ teaspoons vanilla extract

Garnish:

Strawberries or raspberries
whipped cream or cool whip

Instructions

Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools cold.
Add the unflavored gelatin and water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften. After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
In the cold mixing bowl, add sugar, cocoa powder, heavy cream, and vanilla.
Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
Add the gelatin mixture and beat at low speed until well-blended and smooth.
Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
Garnish with whipped cream and fresh fruit.

Notes

**I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.

A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes.

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