Everyone loves chocolate so National Chocolate Day is a day to celebrate America’s favorite treat. Celebrate National Chocolate Day on Oct. 28 by enjoying chocolate cake, chocolate ice cream, chocolate candy or chocolate of any kind.
Whether you like your chocolate rich and full of yummy goodness or low-fat and guilt-free, these recipes will help jump-start your National Chocolate Day celebration.
These treats from Yoplait Yogurt offer quick and easy chocolate delight to enjoy without the guilt of many calorie-laden desserts.
Chocolate Banana Soft Serve Parfait
2 medium bananas, peeled, sliced and frozen
1/3 cup creamy peanut butter
1 tablespoon unsweetened baking cocoa
2 tablespoons milk
1 container (5.3 oz) Yoplait Greek 100 vanilla yogurt
1/2 cup Nature Valley oats ‘n dark chocolate protein granola
In food processor, place frozen banana slices, peanut butter, cocoa powder and milk. Cover; process 2 to 3 minutes or until mixture is smooth and looks like soft serve ice cream, scraping down sides as necessary.
Use ice cream scoop to scoop mixture into 2 parfait glasses. Top with yogurt and granola. Serve immediately.
Chocolate Cherry FroYo Sandwiches
1 container (5.3 oz) Yoplait Greek 100 black cherry yogurt
12 chocolate sandwich cookies
Remove cover from yogurt; stir well with spoon. Recover and place in freezer, stirring every 15 minutes until consistency of soft serve ice cream, 30 to 45 minutes.
Scoop 1 level tablespoon yogurt on bottom of 1 cookie. Top with second cookie, and squeeze gently. Carefully wrap cookie if desired, and freeze 15 minutes to set.
Chocolate Malt Yogurt Cup
1 container (6 oz) Yoplait Original 99% Fat Free French vanilla yogurt
2 tablespoons chocolate milk
2 teaspoons instant chocolate malted milk powder
Eat a tablespoon or two of yogurt out of the yogurt cup. Stir chocolate milk and malted milk powder into yogurt with a fork until smooth. Add a straw and serve in the yogurt cup.
Chocolate Souffle Cakes
1 oz sweet baking chocolate
1 tablespoon margarine or butter
1 teaspoon instant espresso coffee (dry)
2 egg whites
2 eggs, separated
1 cup Yoplait 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup Gold Medal all-purpose flour
1/4 cup baking cocoa
1/4 teaspoon ground cinnamon
1/4 cup chocolate-flavored syrup
4 teaspoons powdered sugar
1/2 teaspoon instant espresso coffee (dry)
Frozen (thawed) fat-free whipped topping, if desired
Heat oven to 375 F. Spray bottoms only of 8 jumbo muffin cups with cooking spray. In 1-quart saucepan, heat chocolate, margarine and 1 teaspoon coffee over low heat, stirring constantly, until melted and smooth; cool slightly.
In medium bowl, beat 4 egg whites with electric mixer on high speed until stiff peaks form; set aside.
In another medium bowl, beat egg yolks and yogurt on medium speed until blended. Gradually beat in granulated sugar, brown sugar and chocolate mixture. Stir in flour, cocoa and cinnamon just until blended. Fold in egg whites. Spoon into muffin cups.
Bake 20 to 22 minutes or until firm to the touch. Cool 5 minutes (centers of cakes will sink slightly). Remove from muffin cups to cooling rack. Cool 15 minutes.
In 1-quart saucepan, heat syrup, powdered sugar and 1/2 teaspoon coffee over low heat, stirring constantly, until smooth.
Place cakes on individual plates. Drizzle with topping. Serve with whipped topping.
If you like your chocolate rich and don’t care about the calories, you’ll love these family favorite recipes from our family’s cookbook.
1 cup milk chocolate chips
2 tablespoons milk
1 1/4 cups miniature marshmallows
Mix chocolate chips, milk and 1 cup of the marshmallows in a saucepan. Stir constantly over medium heat until melted smooth. Scrape into small casserole dish. Top with the rest of the marshmallows. Place under broiler 60 seconds until started to brown. Serve warm with graham cracker sticks for dipping.
Chocolate Chip Pie
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 cup butter, melted and cooled to room temperature
1 cup (6 ounce pack) semi-sweet chocolate chips
1 cup chopped walnuts or pecans (optional)
9-inch unbaked pie shell
whipped cream or ice cream (optional)
Preheat oven to 325. Beat eggs in large bowl until foamy. Add flour, sugar, and brown sugar and beat until well blended. Blend in melted butter. Stir in chips and nets and pour into pie shell. Bake pie at 325 for one hour.
This recipe can be doubled to make two pies. Note: If using a frozen pie shell, use deep dish style and thaw before filling. If using frozen shell, place on cookie sheet and add 10 minutes.
Triple Chocolate Dessert Cups
1 chocolate cake, baked in 13×9 pan and cooled
2 small boxes instant chocolate pudding mix, made as directed on box
2 small boxes instant white chocolate pudding mix, made as directed on box
1/2 cup mini chocolate chips
24 Oreo cookies
24 clear plastic cups
Whipped topping, optional
Cut center of cooled cake into 1-inch squares, reserving the edges. Using an ice cream scoop, place 1 scoop of chocolate pudding mix into bottom of each cup. Layer with 4 squares of cake. Top with 1 scoop of white chocolate pudding mix. Sprinkle with a handful of mini chocolate chips. Add one Oreo cookie on top of each dessert cup. If desired, add whipped topping after pudding and before adding chocolate chips and Oreo.
Makes 24 dessert cups. Save the cake edges for another recipe or use as lunch box or afterschool treats.
These last two recipes are from Pillsbury. We’ve tried both recipes at our house and they are both winners with kids of all ages. Visit the Pillsbury website to find additional chocolate recipes.
Mini Chocolate Chip Oreo Cookie Cups
1 roll refrigerated chocolate chip cookie dough
1 (3.5 ounce) package mini Oreo cookies
1/4 cup semi-sweet chocolate chips, melted with 1/2 teaspoon cooking oil
Heat oven to 350 F. Spray mini muffin pan with cooking spray or line with paper liners. Press small amount of chocolate chip cookie dough into bottom of liners or pan.
Lay a mini Oreo cookie on top. Add more cookie dough to be 2/3 full. Bake approximately 10-15 minutes until puffed and lightly browned.
Let cool slightly, then remove from tins. Melt chocolate chips with 1/2 teaspoon cooking oil and drizzle across the tops.
Peanut Butter Cup Cookie Dough Brownies
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
24 large chocolate-covered peanut butter cup candies, unwrapped
1 box (1 lb 2.4 oz) original supreme brownie mix
Water, oil and eggs called for on brownie mix box
Heat oven to 350 F. Line 13×9-inch pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
Press cookie dough evenly in bottom of pan. Top with single layer of peanut butter cups. Make brownie batter as directed on box. Spread batter on top of peanut butter cups.
Bake 30 to 40 minutes or until brownies are set around sides and toothpick inserted in center of brownies (not candies) comes out clean. Cool in pan 20 minutes. Remove brownies from pan by foil edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
Hershey’s “Perfectly Chocolate” Chocolate Cake is a chocolate dessert that will wow family and friends for any festive occasion. You’ll find many additional chocolate recipes at Hershey’s website.
Hershey’s “Perfectly Chocolate” Chocolate Cake
2 cups sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“Perfectly Chocolate” Chocolate Frosting
Heat oven to 350 F. Grease and flour two 9-inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting.
“Perfectly Chocolate” Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey’s Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.
This cake has been a hit at family celebrations for many years. From start to finish, it will take you about an hour to make Hershey’s “Perfectly Chocolate” Chocolate Cake.
National Chocolate Day only comes around once a year, but chocolate is a timeless treat that’s perfect for dessert anytime at all. Whether you’re celebrating a birthday or anniversary, enjoying a family night dinner or baking an after school treat, chocolate is a great way to make any day special.