Chocolate Desserts

Chocolate Desserts

Take chocolate. I can tell you of chocolate dishes until you are tired hearing— dishes for the family table, little dinners and at home. And in her most superior and pitying manner, we present to you these delicious Chocolate Dessert recipes.

From Chocolates and Cocoa Recipes – 1916


Baker's Chocolate "Divinity"

  • 1-1/2 cups of brown sugar
  • 1 cup of maple syrup
  • 1/2 cup of glucose pure corn syrup
  • 1/2 cup of water
  • 1/4 teaspoon of salt
  • The whites of 2 eggs
  • 1 cup of nut meats, chopped fine
  • 2 squares of Baker's Chocolate, broken in pieces
  • Let the sugar, syrup, glucose, and water stand on the back of the range, stirring occasionally, until the sugar is melted, then cover and let boil five minutes
  • Remove the cover and let boil to soft crack, 287 deg. F., or, until when tested in water a ball that rattles in the cup will be formed
  • Add the salt and chocolate and beat over the fire, until the chocolate is melted
  • Then pour in a fine stream onto the whites of eggs, beaten dry, beating constantly meanwhile
  • Add the nuts and pour into a pan lined with waxed paper
  • In about fifteen minutes, lift the candy from the pan (by the ends of the paper left for the purpose) and cut it into small oblongs or squares
  • The candy must be stirred constantly during the last of the cooking
  • In cooking without a thermometer, one is liable to remove the candy from the fire too soon--if this happens, return, egg whites and all, to the saucepan, set this into a dish of boiling water and stir constantly until the mixture thickens, then pour into the pan lined with paper
  • On no account let even a few drops of water boil into the candy


Chocolate Butter Creams

  • 2-1/2 cups of sugar
  • 1/2 cup of water
  • 1/4 cup of glucose
  • 1/4 cup of butter
  • 2-1/2 oz. of Baker's Premium Chocolate
  • 2 teaspoons of vanilla
  • 1/2 pound of Baker's "Dot" Chocolate


  • Put the sugar, water, glucose, and butter over the fire; stir until the sugar is melted, then cook to the soft ball degree, or 236 deg. F.
  • Pour on a damp marble and leave until cold
  • Then pour on the Premium Chocolate, melted over hot water, and with a spatula turn to a cream
  • This process is longer than with the ordinary fondant
  • Cover the chocolate fondant with a bowl and let stand for thirty minutes
  • Knead well and set over the fire in a double boiler; add the vanilla and stir until melted.
  • The mixture is now ready to be dropped into small impressions in starch; when cold and brushed free of starch dip in "Dot" Chocolate
  • When dropping the chocolate mixture into the starch, it should be just soft enough to run level on the top. If too soft, it will not hold its shape in the coating.


Plain Chocolate Caramels

  • 2-1/2 cups of sugar
  • 3/4 cup of glucose, (pure corn syrup)
  • 1/2 a cup of butter
  • 1/8 a teaspoon of cream of tartar
  • 2-1/2 cups of whole milk, (not skimmed)
  • 2-1/2 squares of Baker's Chocolate
  • 1 teaspoon of vanilla extract


  • Put the sugar, glucose, butter, cream of tartar and one cup of the milk over the fire, stir constantly
  • When the mass has boiled a few moments, gradually stir in the rest of the milk
  • Do not let the mixture stop boiling while the milk is being added
  • Stir every few moments and cook to 248 deg. F., or, until when tested in cold water, a hard ball may be formed
  • Add the chocolate and vanilla and beat them thoroughly through the candy, then turn it into two bread pans
  • When nearly cold cut into squares


Chocolate coconut Cake

  • 2/3 a cup of granulated sugar
  • 1/4 a cup scant measure of water
  • One cup, less one tablespoon of glucose
  • 1/2 a pound of desiccated coconut
  • 1/2 a pound or Baker's "Dot" Chocolate
  • Heat the sugar, water, and glucose to the boiling point
  • Add the coconut and stir constantly while cooking to the soft ball degree, or, until a little of the candy dropped on a cold marble may be rolled into a ball
  • Drop, by small teaspoons, onto a marble or waxed paper, to make small, thick, rather uneven rounds
  • When cold coat with "Dot" Chocolate melted over hot water and cooled properly
  • These cakes are very easily coated


Chocolate Dipped Peppermint

  • (Uncooked Fondant)
  • Prepare green, white, pink and chocolate colored mints as per the recipe above.
  • After they have dried off a little run a spatula under each and turn to dry the other side.
  • Coat with Baker's “Dot” Chocolate.


Chocolate Hearts

  • Melt, by standing over hot water, three ounces of unsweetened chocolate;
  • Add a pound of sifted powdered sugar and mix thoroughly;
  • Work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less), adding vanilla to flavor.
  • If the paste seems too soft, add more sugar.
  • Break off in small pieces and roll out about one-fourth of an inch thick, sprinkling the board and paste with granulated sugar instead of flour.
  • Cut with a tiny heart-shaped cake cutter (any other small cake cutter will do), and place on pans oiled just enough to prevent sticking.
  • Bake in a very moderate oven.
  • When done, they will feel firm to the touch, a solid crust having formed over the top.
  • They should be very light and will loosen easily from the pan after being allowed to stand a moment to cool.
  • The success of these cakes depends upon the oven, which should not be as cool as for meringue, nor quite so hot as for sponge cake.
  • If properly made, they are very excellent and but little labor. Use the yolks for chocolate whips.


Chocolate Jelly

  • 1 pint of boiling water
  • 2 pinches of salt
  • 1 1/2 squares of Baker's Premium No. 1 Chocolate,
  • 1/3 of a package of gelatin
  • 2 level tablespoons of sugar
  • 1 teaspoon of vanilla
  • Put the water, salt, and chocolate in a saucepan.
  • Cook, stirring until the chocolate melts, then let it boil for three or five minutes.
  • Soften the gelatin in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar and vanilla.
  • Pour into a mold and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.


Peppermint, Chocolate Mints

  • (Uncooked Fondant)
  • White of 1 egg
  • 1 or 2 squares of Baker's Premium No. 1 Chocolate
  • 2 tablespoons of cold water   
  • Sifted confectioner's sugar   
  • Green color paste
  • 1/2 teaspoonful of essence of peppermint or a few drops of oil of peppermint
  • Pink color paste
  • Beat the egg on a plate, add the cold water and gradually work in sugar enough to make a firm paste.
  • Divide the sugar paste into three parts.
  • To one part add the peppermint and a very little of the green color paste. Take the paste from the jar with a wooden toothpick, add but a little.
  • Work and knead the mixture until the paste is evenly distributed throughout.
  • Roll the candy into a sheet one-fourth of an inch thick, then cut out into small rounds or other shape with any utensil that is convenient.
  • Color the second part a very delicate pink, flavor with rose extract and cut out in the same manner as the first.
  • To the last part add one or two squares of Baker's Chocolate, melted over hot water, and flavor with peppermint.
  • Add also a little water, as the chocolate will make the mixture thick and crumbly.
  • Begin by adding a tablespoonful of water, then add more if necessary, knead and cut these as the others.


Chocolate Molasses Kisses

  • 2 cups of coffee A sugar
  • 1/3 cup of glucose, (pure corn syrup)
  • 2/3 cup of water
  • 1 cup of molasses
  • 2 tablespoons of butter
  • 1/4 teaspoon of salt
  • 4 ounces of Baker's Premium Chocolate
  • 1 tablespoon of vanilla extract, or
  • 1 teaspoon of essence of peppermint
  • Put all the ingredients, save the salt, chocolate, and flavoring, over the fire
  • Let boil rapidly to 260 deg.F., or until brittle when tested in cold water
  • During the last of the cooking, the candy must be stirred constantly
  • Pour onto an oiled platter or marble; pour the chocolate, melted over hot water, above the candy; as the candy cools on the edges, with a spatula or the fingers, turn the edges towards the center
  • Continue this until the candy is cold enough to pull
  • Pull over a hook until cold; add the flavoring, a little at a time, during the pulling, cut in short lengths and wrap in waxed paper.


Chocolate Nut Caramels

  • 2 cups of granulated sugar
  • 1-1/2 cups of glucose (pure corn syrup)
  • 2 cups of cream
  • 1 cup of butter
  • 3 or 4 squares of Baker's Chocolate
  • 1-1/2 cups of English walnut meats
  • 2 teaspoons of vanilla extract


  • Put the sugar, glucose, one cup of the cream and the butter over the fire
  • Stir and cook until the mixture boils vigorously, then gradually add the other cup of cream
  • Do not allow the mixture to stop boiling while the cream is being added
  • Cook until the thermometer registers 250 deg. F., stirring gently--move the thermometer, to stir beneath it--every four or five minutes
  • Without a thermometer boil until—when tested by dropping a little in cold water--a hard ball may be formed in the water
  • Remove from the fire, add the chocolate and nuts and beat until the chocolate is melted
  • Beat in the vanilla and turn into a biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an inch thick
  • When nearly cold turn from the pan and cut into cubes


Chocolate Peanut Brittle

  • 1-1/2 cups of sugar
  • 2/3 cup of water
  • 1/2 cup of glucose (pure corn syrup)
  • 2 level tablespoonfuls of butter
  • 1/2 pound of _raw_ shelled peanuts
  • 1 teaspoon of vanilla extract
  • 1 level teaspoon of soda
  • 1 tablespoon of cold water
  • 1/2 a pound or more of Baker's "Dot" Chocolate


  • Put the sugar, water, and glucose over the fire; stir till the sugar is dissolved
  • Wash down the sides of the saucepan with a cloth or the fingers dipped in cold water, cover and let boil three or four minutes
  • Then uncover and let cook to 275 deg. F. (when a little is cooled and chewed it clings but does not stick to the teeth) add the butter and peanuts and stir constantly until the peanuts are nicely browned (or are of the color of well-roasted peanuts)
  • Dissolve the soda in the cold water, add the vanilla and the soda and stir vigorously
  • When the candy is through foaming, turn it onto a warm and well-oiled marble or platter.
  • As soon as it has cooled a little on the edges, take hold of it at the edge and pull out as thin as possible
  • Loosen it from the receptacle at the center by running a spatula under it, then turn the whole sheet upside down, and again pull as thin as possible
  • Break into small pieces and when cold coat with "Dot" Chocolate prepared as in previous recipes
  • Half of a roasted peanut may be set upon each piece as coated
  • Note that the peanuts used in the brittle are raw
  • The small Spanish peanuts are the best for this purpose
  • After the peanuts are shelled, cover them with boiling water, let boil up once, then skim out and push off the skin, when they are ready to use.


Chocolate Whip

  • 1 cup of milk
  • 2 eggs (yolks
  • 1 1/2 squares of Baker's Premium No. 1 Chocolate
  • 6 level tablespoons of sugar
  • Pinch of salt
  • 2 teaspoons of vanilla
  • 2 level tablespoons of cornstarch
  • 5 eggs (whites)
  • Put milk, chocolate, and salt in double-boiler;
  • Mix cornstarch in a small quantity of cold milk, and stir into the hot milk when the chocolate has been melted;
  • Stir until smooth, then cook twelve minutes.
  • Mix together the yolks of the eggs and sugar, then pour the hot mixture over it; cook again one or two minutes, stirring.
  • When very cold, just before serving, add the vanilla and fold in the stiffly beaten whites of the eggs.
  • Pile lightly in a glass dish and serve with ladyfingers.
  • A meringue can be made of the whites of the eggs and sugar, then folded in the chocolate mixture, but it does not stand as long.

Bouche au Chocolat

Bouche au Chocolat is neither exactly a chocolate mold nor a chocolate cream, but a little of the nature of both. To be quite correct, it should be molded in a cleaned, empty tin—a jam tin, or a tongue tin, or something of that kind. If you put it into a fancy mold it ceases to look like a real true Bouche au Chocolat.

Grate four bars of the best plain chocolate and melt them in four tablespoonfuls of water. Let the mixture get cold. Now beat up in a basin four yolks of eggs and stir them into the chocolate.

Melt four sheets of white gelatin in the tiniest possible drop of hot water and add them too.

Finally, beat the whites of the eggs to a very stiff froth, adding to them a pinch of salt and a pinch of powdered cinnamon. Fold this froth lightly into the chocolate mixture. Dip your tin box into milk, pour in the cream, and put it away for six hours in a cold place.

Turn it out on a glass dish, and surround it by whipped cream or custard, sprinkled lightly with a very little grated chocolate. Put a circle of sponge fingers standing up on end, so that they stick out like a kind of frill round the dish.

For this Bouche, as for nearly all other chocolate sweets, good cocoa can be taken in place of grated chocolate. But you should remember to take only two-thirds the amount of cocoa that you would of chocolate and then to add one-third of icing sugar or fine castor sugar, for cocoa is seldom as sweet as chocolate, though the flavor is heavier and stronger.

Creme Marquise

Creme Marquise is a sort of chocolate cream, but there are degrees in chocolate creams, just as their ae in other things, and this concoction is the top degree, I think.

Put into a small pan two bars of grated chocolate and four tablespoonfuls of milk. Stir till the chocolate melts. Beat in the yolks of two eggs. Put all into a basin inside a pan of boiling water and, when the water is boiling fast, stir in a piece of fresh butter the size of an egg, and let it melt and mix well. Have ready the two whites of the eggs, beaten up, with a wee pinch of salt, to the stiffest possible froth.

Empty the chocolate mixture gently into them and mix all lightly but thoroughly. Pour into a glass dish and set on ice or in a very cold cellar till it is wanted.

It is not quite a mousse, and not quite a cream, having, I think, a share of the good qualities of both. If you use cocoa, take just a tiny bit of extra butter.

Creme Russe

Creme Russe is not cooked at all. It is one of those raw-egg sweets so popular in Russia anil so little known elsewhere.

Grate four bars of chocolate, and melt them in the least possible drop of hot water. Take a wooden spoon and work in four yolks of eggs, beating and stirring most thoroughly.

Add two tablespoonfuls of icing sugar. Beat the whites to a very stiff froth, fold the chocolate mixture into them. Pile in a glass dish and set it for three hours in a cold place before serving. Wafers are generally eaten with it, or it is now and then piled in little paper cups and served just like ices.

Gateau Danois

Gateau Danois is a pudding of the kind that would be just right for the Sunday lunch, or something of that kind. It is simple and not expensive, but remarkably good.

Take half a pound of the white of bread and pour onto it one and a quarter pint of boiling milk, into which has been stirred five ounces of sugar. Let the bread soak for two hours, then beat it through a sieve and add to it a quarter pound of grated chocolate and two heaped tablespoonfuls of the best salt butter.

Put all into a pan and cook gently, stirring all the while, till the mixture is quite smooth and creamy—about a quarter of an hour. Let it get cool. Then beat into it three tablespoonfuls of red currant jelly, the yolks of two eggs and their whites beaten to a stiff froth.

Pour all into a buttered mold. Steam it first for two hours, and then slip it into a very hot oven for a few minutes, so that it may be a little colored, without getting hard or tough. Let it cool in the mold. Turn it out and pour a simple custard over it.

Gateau Mexicain

Gateau Mexicain is not a cake, but a delicate cold pudding, rather better than the preceding one. It is convenient as a sweet for lunch parties, because it must be prepared the day before, and is out of the way before the great affair of the lunch comes " on the carpet.''

Weigh four eggs. Take their weight in chocolate and in powdered sugar; the weight of two eggs in both flour and butter. Melt the chocolate in a very little boiling water and let it cool.

Melt the butter in a basin. Cream in first the sugar and then the flour and beat them thoroughly. Now add the yolks of the eggs, beating each in separately, the melted chocolate, and, last of all, the whites of the eggs whipped to a stiff froth.

Butter a mold which is of such a size that the mixture will not fill it more than about half, for it puffs up a great deal, rising like a souffle. Stand the mold in a pan of water and let the water boil round it for one hour, leaving the pan open all the time so that the steam may not fall back into the gateau and make it heavy.

Turn it out while it is hot, but let it get quite cold before serving; and even, if you like, put it on ice for a few minutes. Pour an iced custard round and over it.

Tarteau Chocolat

The distinguishing feature of Tarteau Chocolat is that the filling keeps soft and liquid, so much so that it will only just stand cutting. It is generally made in a square or oblong baking tin, with the sides of the pastry built up to the height of a good two inches, in order to hold the cream filling.

Prepare pastry that you like, then beat up three eggs in a cupful of thick cream, adding three ounces of sugar and two bars of chocolate melted in a very little hot water. Mix the cream well, pour it into the pastry and cook in a brisk oven for half an hour. Let the tart get cold before you eat it.

A little whipped cream piled on it here and there is a pretty addition.

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