Tag: ChocolateLover

Caramel Chocolate Almond Clusters
June 26, 2026

Caramel Chocolate Almond Clusters

Salted Caramel Chocolate Almond Clusters are the perfect blend of sweet, salty, and crunchy. Rich chocolate coats roasted almonds and buttery caramel, creating bite-sized treats that deliver layers of texture and flavor in every indulgent bite. Perfect for gifting, sharing, or satisfying a sweet craving. …

Sweet Treat
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by CookDiaries
Nutella Rolls
March 31, 2026

Nutella Rolls

These Nutella scrolls are made with homemade dough and filled with Nutella instead of the classic cinnamon, giving them a slightly more indulgent twist. Trust me, it’s like HEAVEN. Easy to cook and great to enjoy with the kids! Prep Time:25minutes minsCook Time:25minutes minsServings:12 rolls Ingredients Dough Filling …

Nutella
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by CookDiaries
Chocolate Peanut Clusters
March 19, 2026

Chocolate Peanut Clusters

Chocolate Peanut Clusters are the easiest edible gifts to make over Christmas! Slow cooker or stove top methods and only a handful of ingredients!

Prep Time:5minutes mins
Cook Time:10minutes mins
Servings:60 clusters (or more)

Ingredients

  • ▢2 lbs white chocolate melts or almond bark
  • ▢21 oz semisweet chocolate chips
  • ▢14 oz milk chocolate chips
  • ▢13 ounces unsalted peanuts or dry roasted peanuts
  • ▢13 ounces salted peanuts

Instructions 

  • Line 1-2 large baking sheets with parchment paper (baking paper).

STOVE TOP:

  • Throw all of the chocolate into a heavy based pot or pan over low heat.
  • Cook while stirring occasionally until melted and smooth (about 10-15 minutes). Let cool for 5 minutes, then stir in nuts.
  • Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).

SLOW COOKER:

  • Spray a 6 quart (6 litre) slow cooker bowl with nonstick oil spray. Or use a liner. 
  • Throw in all of the ingredients, cover and cook on low for 1-2 hours or until chocolate is completely melted. (Stir occasionally — every 20-30 minutes or so — to avoid burning the chocolate on the bottom of the cooker bowl.)
  • Give the mixture a good stir to combine.
  • Use a cookie scoop or metal spoon to drop the mixture into rounds onto prepared baking sheets. Refrigerate until set (about 1 hour).

Notes

Refrigerate in an airtight container for up to 1 month, or freeze for up to 2 months.

Nutrition

Calories: 244kcal | Carbohydrates: 21g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 42mg | Potassium: 205mg | Fiber: 2g | Sugar: 17g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Simple
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by CookDiaries
Peanut Butter Cup Hot Chocolate
March 16, 2026

Peanut Butter Cup Hot Chocolate

This peanut butter cup hot chocolate is a rich peanut butter and chocolate drink, the perfect cup of hot chocolate for peanut butter cup lovers! Prep Time 2 minsCook Time 2 minsServings 2 Ingredients For Toppings: Equipment Instructions

Sip Fresh
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by CookDiaries
Ferrero Rocher Brownie Cookie
March 14, 2026

Ferrero Rocher Brownie Cookie

Fudgy on the inside; crispy on the outside! A deep dish brownie/cookie full of crushed hazelnuts, stuffed with melted Nutella, hazelnut wafers and whole hazelnuts to recreate the Ferrero Rocher flavours. Prep Time:15minutes minsCook Time:25minutes minsServings:16 slices Ingredients Skillet Brownie Cookie: Additional for Topping: Instructions  Notes Serve with …

Sweet Treat
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by CookDiaries
Salted Caramel Hot Chocolate Bombs
March 10, 2026

Salted Caramel Hot Chocolate Bombs

These Salted Caramel Hot Chocolate Bombs are a perfect blend of caramel hot cocoa, marshmallows, and chocolate – all mixed with hot milk, then you have perfect cup of hot cocoa! 

Prep Time 30 mins
Cook Time 5 mins
Servings 6

Ingredients

  • 12 oz finely chopped high quality chocolate
  • 7.5 oz salted caramel hot chocolate (or 6 individual 1.25oz salted caramel hot chocolate mix packets)
  • mini marshmallows
  • 3/4 cup caramel candy melts (optional)
  • flaky sea salt (optional)
  • sprinkles (optional)

To make the Mug of Hot Chocolate:

  • 8 oz whole milk (per mug/serving)

Instructions

  • Add 10 oz chopped chocolate to a medium microwave safe bowl and microwave for 30 seconds. Remove from the microwave, and stir as much as you can. **
  • Continue to microwave in 15 second intervals, stirring fully and scraping the sides of the bowl with a rubber spatula between each time, until the chocolate is almost completely melted. Then continue to stir the chocolate so that it’s continues to melt from it’s own heat until it is fully melted, without over heating it.
  • Once the chocolate is smooth, check the temperature with an instant read thermometer to make sure that the melted chocolate reads between 88 and 90 degrees Fahrenheit (for semi sweet or dark chocolate) If the temperature goes over 90 degrees, stir in an additional ounce or two of chopped chocolate, without reheating to lower the temperature. (If you’re using milk chocolate you want it melted between 86 and 88 F)
  • Spoon about 1 Tablespoon of melted chocolate into each of the hot chocolate molds.Use the back of a small spoon to spread it around. Make sure to get the chocolate all the way to the top of the rim, and to cover any exposed areas.
  • Place the molds on a small baking sheet and refrigerate for 5 minutes.
  • Remove the molds from the fridge and spoon another heaping spoonful of melted chocolate into each half dome. Use the back of the spoon to work the second layer of chocolate around, really building up the edges to make them thicker, to help them not to crack. Repeat with additional half domes.
  • Place the molds into the freezer to chill for 10 minutes.
  • Remove the molds from the freezer and put on food safe gloves to carefully remove the shells from the mold. (The gloves keep the chocolate shells from getting any finger prints on them)
  • Once all 12 shells are made, microwave a flat microwave safe plate for 2 minutes.
  • Place 6 of the shells on the plate, one at a time, and use your gloved hand to gently spin them on the plate, to smooth the edges.
  • Place the round side down in a regular cupcake liner to hold the hot cocoa bombs.
  • Wipe the plate clean.
  • Fill the shells in the cupcake liners with about 1.25oz, or 3 TBS of the caramel hot chocolate mix, and as many marshmallows as you want/can add.
  • Reheat the plate for another 2 minutes in the microwave.
  • Then repeat the process with the remaining 6 shells, and place them on top of the filled halves. Gently press them down to seal them together.
  • Let the hot chocolate bombs set for a few minutes.
  • Add caramel candy melts to a small microwave safe bowl, and melt them in 30 second increments.
  • Add caramel candy melts to a ziptop bag and snip the corner off. Drizzle it over the top of the hot chocolate bombs.
  • Top with sprinkles and sea salt, if desired.

To make the Mug of Hot Chocolate:

  • Add the hot chocolate bomb to a large mug.
  • Heat the milk in a small sauce pan over medium heat, just until the edges of the milk begins to bubble.
  • Pour the hot milk over the hot chocolate bomb.
  • Stir until the chocolate, hot chocolate mix, and milk are fully combined.
  • Enjoy cup of hot cocoa.

Notes

**If you only have one hot chocolate bomb mold holding about 6 half domes, then I recommend melting half the chocolate at a time. Since you will need to chill the molds to let the chocolate harden, with only 1 mold this will take too much time in between making your second set and your white chocolate will get to hard to use. If you have two molds (enough for 12 halves) then you can melt the chocolate all at once.

Nutrition

Calories: 415kcalCarbohydrates: 46gProtein: 8gFat: 32gSaturated Fat: 20gSodium: 611mgPotassium: 471mgFiber: 11gSugar: 24gCalcium: 58mgIron: 13mg

Simple
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by CookDiaries
Chocolate Cake
March 3, 2026

Chocolate Cake

The most amazing, ONE BOWL, Best Fudgy Chocolate Cake is rich and decadent, with the perfect balance of fluffy and fudgy! Prep Time:25minutes minsCook Time:50minutes minsServings:16 people Ingredients CHOCOLATE CAKE: CHOCOLATE GANACHE: Instructions  CHOCOLATE CAKE: CHOCOLATE GANACHE: Notes BAKING POWDER: This cake is meant to be super moist and …

Desserts
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by CookDiaries
Double Chocolate Cherry Cheesecake French Toast
February 14, 2026

Double Chocolate Cherry Cheesecake French Toast

Double Chocolate Cherry Cheesecake French Toast is over-the-top indulgence in the best way. Thick slices of bread are stuffed with a rich cheesecake filling, layered with chocolate and cherries, then cooked until golden and decadent. It’s a show-stopping breakfast or brunch that feels like dessert—perfect …

Desserts
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by CookDiaries
Chocolate Crepes
December 31, 2025

Chocolate Crepes

These chocolate crepes are such a great option for breakfast, or brunch. They’re thin, soft, lightly chocolatey crepes that are so good loaded with fruit, whipped cream, Nutella and more!

Prep Time: 20 mins
Cook Time: 15 mins
Servings: 10

Ingredients

For the Chocolate Crepes:

  • 3 large eggs
  • 1 cup all purpose flour
  • 1/2 cup milk
  • 1/2 cup water
  • 3 TBS unsweetened cocoa powder
  • 3 TBS sugar
  • 2 TBS butter (melted)
  • 1/4 tsp salt

Instructions

For the Chocolate Crepes:

  • Add all the ingredients to a blender. Top the blender with the cover, and blend it all together on low speed until everything is mixed well together.
  • Place the batter in the fridge to rest for at least 15 minutes, up to overnight.
  • Heat a medium sized pan (about 8 to 10 inches) over medium heat. Spray the pan with nonstick spray.
  • Pour about 1/4 to 1/3 cup batter into the pan and swirl the pan around to spread the batter around completely.
  • Cook for about 1 minute, or until bubbles start to form and the surface looks dry.
  • Carefully flip the crepe over and cook for another 20 to 30 seconds.
  • Transfer the crepe to a plate. Cover the top with paper towels while you cook the remaining crepes.
  • Repeat cooking with remaining crepe batter.
  • Serve the crepes with your choice of fillings.

Nutrition

Calories: 112kcalCarbohydrates: 15gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 63mgSodium: 106mgPotassium: 74mgFiber: 1gSugar: 4gVitamin A: 171IUCalcium: 27mgIron: 1mg

Breakfast
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by CookDiaries
Chocolate Chip Banana Bread
September 17, 2025

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread is moist and loaded with ripe bananas, and it’s studded with melty morsels of chocolate chips. You’ll love that it has plenty of banana flavor and stays moist for days. Prep Time: 10 minutes minsCook Time: 1 hour hrServings: 10 slices …

Bread
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by CookDiaries