Life is Sweeter with Chocolate

Nestlé

NestleTitle

Recipes and photos courtesy of Nestlé USA,
www.NestleUSA.com and www.VeryBestBaking.com.

Not only is chocolate good at Valentine’s Day, but a little piece of chocolate can make any bad day better. Nestle’s mission of “Good Food, Good Life,” not only exudes who they are as a company, but also portrays how a little love in your life in the form of a bit of chocolate can take you to a place that no green juice can. Not only has Nestle been committed to making the best chocolate for its consumers for more than a century, they also are recognized as a leader in nutrition, health and wellness. Nestle’s products nourish your body, raise your spirits, delight your taste buds and help you celebrate with the people you love.

The following recipes showcase the delectability of Nestle chocolate, and prove how easy it can be to take something as simple as a chocolate bar and turn it into something spectacular. These recipes are guaranteed to be irresistible for Valentine's big and small because life is definitely sweeter with chocolate.

CocoRedVelvet

Cocoa-Kissed Red Velvet Pancakes

10 min. prep | 20 min. total | 10 servings

Show your affection with a plate of colorful Cocoa-Kissed Red Velvet Pancakes 
featuring rich 100% cocoa, buttermilk and fresh berries. Take heart-shaped cookie 
cutters out of hibernation for a special touch.
Ingredients

1 cup all-purpose flour

¼ cup granulated sugar

3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

1 cup reduced-fat buttermilk or lowfat milk

2 tablespoons unsalted butter, melted

1½ teaspoons vanilla extract

1 teaspoon red food coloring

Heart-shaped pancake cutters or cookie cutters (optional)


Optional garnishes: butter, powdered sugar, maple syrup and fresh berries

COMBINE flour, sugar, baking cocoa, baking powder, baking soda and salt in large 
bowl; stir well. WHISK egg, buttermilk, butter, vanilla extract and food coloring together 
in large bowl. Add to flour mixture; stir to combine. Allow mixture to sit for 5 minutes (this 
produces more tender pancakes). HEAT nonstick skillet or griddle over medium heat. Brush with 
a little oil or butter. Add about ¼ cup batter to skillet. Cook for about 2 minutes or until bubbles 
start to form on top. Flip and cook for 1 to 2 minutes or until bottom is lightly browned. Serve 
immediately with butter, powdered sugar, syrup and berries. Cook’s Tip: If using pancake or 
cookie cutters, be sure to coat with a little oil so the pancakes don’t stick. Place cutters in skillet and 
pour batter into cutters. Remove cutters before flipping.

This recipe and photo is made available as a courtesy by Nestlé USA and www.NestleUSA.com.

CaramelMacchaitoIceCreamPie

Caramel Macchiato Ice Cream Pie

20 min. prep | 295 min. total | 10 servings | Pictured on pg. 21

As the Nestlé Kitchens Pie Recipe Contest winner, this Caramel Macchiato Ice Cream Pie is a refreshing summer treat. This recipe uses Dreyer’s or Edy’s Grand Coffee Ice Cream to create a delightfully grown-up taste.

Ingredients

CRUST:

9 graham crackers

1 cup finely chopped almonds

¼ cup granulated sugar

4 tablespoons butter, melted


FILLING 1 container (1.5 quarts) DREYER’S or EDY’S Grand Coffee Ice Cream, softened

½ cup NESTLÉ LA LECHERA Dulce de Leche

1 tub (8 ounces) frozen whipped topping, thawed

½ cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, chopped, divided
½ cup sliced almonds, toasted

FOR CRUST: PREHEAT oven to 325° F. ADD graham crackers to a food processor and pulse until crackers resemble fine crumbs. Add crumbs to bowl along with chopped almonds, sugar and butter; stir to combine. Press into bottom and up sides of 9-inch deep-dish pie plate. BAKE for 5 minutes. Remove from oven and cool completely.

FOR FILLING: SPREAD ice cream into cooled pie crust, smoothing out over bottom of crust. Sprinkle with half of the chopped morsels. HEAT dulce de leche in microwave-safe bowl on HIGH (100%) power for a few seconds to soften; stir. Pour over chocolate morsels, spreading as evenly as you can. SPOON whipped topping over dulce de leche, covering entire surface of pie. Sprinkle with remaining chopped morsels and sliced almonds. FREEZE for 30 minutes. Remove pie from freezer and cover with foil. Place back in freezer for at least 4 hours or until pie has set. Remove from freezer 10 minutes before you are ready to serve. Store any leftovers covered in freezer.

This recipe is made available as a courtesy by Nestlé USA and www.NestleUSA.com.

Dark Chocolate Creme Brulee-Edited

Dark Chocolate Crème Brûlée

20 min. prep | 50 min. cooking time | 6 servings

Treat yourself and your loved one to the smooth chocolaty taste of this truly luxurious Dark Chocolate Crème Brûlée dessert. With a sophisticated combination of vanilla and rich dark chocolate and topped with caramelized sugar, this romantic indulgence is the perfect ending to a special evening.

Ingredients

1 cup whipping cream
1 cup half-and-half
½ teaspoon vanilla extract
1 bar (4 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into small pieces or ⅔ cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
4 large egg yolks
½ cup granulated sugar
6 teaspoons granulated sugar, divided

PREHEAT oven to 300°F. PLACE cream, half-and-half and vanilla extract in large saucepan. Bring to a boil; remove from heat. Add chocolate; whisk until melted and smooth. WHISK egg yolks and ⅓ cup sugar in large mixer bowl. Gradually whisk in chocolate mixture. POUR mixture through fine sieve into six 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1-inch depth. BAKE for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle. Remove custards from water; refrigerate for 2 hours. Cover with plastic wrap; continue to refrigerate for several hours or overnight. PREHEAT broiler. Sprinkle 1 teaspoon sugar over tops of each custard. Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch. Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.

Molten Chocolate Cakes-edited

Molten Chocolate Cakes

20 min. prep | 12 min. cooking time | 6 servings

Enjoy these delicious molten cakes with a deep, rich chocolate center. Sprinkle 
with powdered sugar or add a dollop of whipped cream or ice cream for a 
truly elegant dessert.

Ingredients

2 tablespoons plus ¾ cup (1½ sticks) butter, divided
2 bars (8 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into pieces
3 large eggs
3 large egg yolks
¼ cup plus 1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Powdered sugar

PREHEAT oven to 425° F. Generously butter six 6-ounce ramekins or custard cups with two
tablespoons butter. STIR ¾ cup butter and chocolate in medium, heavy-duty saucepan over
low heat until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla extract in large mixer bowl until thick and pale yellow, about 8 minutes. Fold ⅓ of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place on baking sheet. BAKE for 12 to 13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack. TO SERVE, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Sprinkle with powdered sugar. Serve immediately.

This recipe and photo is made available as a courtesy by Nestlé USA and www.VeryBestBaking.com.

 

PB CookieDough Pie

Peanut Butter Cookie Dough Chocolate Cheesecake

20 min. prep | 325 min. total | 16 servings

The winning recipe from Nestlé's “All Things Chocolate” contest features cookie dough balls between layers of rich and velvety smooth chocolate cheesecake batter. Thanks and congrats to Rebecca Brooks for her culinary imagination.

Ingredients

1 cup (16 to 18 crackers) round snack crackers (such as Ritz), finely crushed

1 cup pecans, finely chopped

2 tablespoons butter or margarine, melted

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
4 packages (8 ounces each) cream cheese, at room temperature
½ cup granulated sugar

4 large eggs

1 package (16 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Peanut Butter Chocolate Chip Cookie Bar Dough

PREHEAT oven to 350° F. COMBINE cracker crumbs, pecans and butter in large bowl; mix well. Press onto bottom of 9-inch springform pan. Bake for 8 minutes. PLACE 1⅔ cups morsels in medium, microwave-safe dish. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. BEAT cream cheese and sugar in large mixer bowl for about 3 minutes or until completely smooth and creamy in texture. Beat in eggs one at a time, beating well after each addition. Fold melted chocolate into cream cheese mixture and continue folding until mixture is uniform in color. SPOON approximately ⅓ of cream cheese mixture into springform pan; spread mixture evenly over crust. Cut 10 cookie dough bar squares in half; roll into balls. Place 12 around 1 inch from outer edge, 6 in the middle and 2 in the center. Spoon remaining batter gently over dough balls; smooth down top. BAKE for 45 minutes or until edge is set but center still moves slightly. Refrigerate for at least 4 hours or overnight. CUT remaining cookie dough squares in half; roll into balls. Bake to desired doneness. Melt remaining ⅓ cup morsels and spread or drizzle over top of cheesecake. Garnish each cheesecake slice with a cookie or crumble the cookies and sprinkle around edge of the cheesecake.

This recipe and photo is made available as a courtesy by Nestlé USA and www.NestleUSA.com.

Chocolate Satin Pie-edited

Chocolate Satin Pie

10 min. prep | 5 min. cooking time | 10 servings

For an after dinner surprise, try the Chocolate Satin Pie. One bite and the smooth chocolate richness will have your loved ones asking for more.

Ingredients

1 prepared 9-inch (6 oz.) graham cracker crust
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 large egg yolks
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Whipped cream
¼ cup chopped nuts

WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth. POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.

This recipe and photo is made available as a courtesy by Nestlé USA and www.VeryBestBaking.com.

 

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