This chocolate ricotta cake comes together in about an hour with just 10 minutes of prep time! Whole milk ricotta gives this cake a soft, tender, and moist crumb while cocoa powder and semi-sweet chocolate pack in a rich, chocolatey flavor. This single-layer chocolate cake can be served as-is or with a dollop of whipped cream and fresh berries. It’s perfect for satisfying your cake craving without the worry of assembling layers. 

Hey there, and welcome back, friends.

You are in for a treat!

Sometimes you just want a simple chocolatey cake! No layers, no having to frost it, just simple but big on flavor!

I could make a huge list of reasons why you should make this chocolate ricotta cake immediately, but besides it being a simple cake that takes 10 minutes to prep, the number one reason you need to make it is that it’s the kind of recipe you need in your back pocket when the chocolate craving hits!

A good chocolate cake flavor comes from carefully selected ingredients. I like to use Dutch-process cocoa powder and a dark chocolate bar to create a deep, rich chocolate base. 

It’s important to use Dutch process cocoa here, since the recipe’s leaveners are specifically balanced for it. Natural cocoa powder won’t react the same way and can affect both the texture and rise of the cake.

This is no ordinary chocolate cake; it’s one made with whole-milk ricotta, to be exact! I’ve been busy in the kitchen testing which kind of ricotta would give it a moist crumb, and whole milk ricotta consistently produced a richer flavor versus part-skim ricotta. 

So I highly recommend using the full-fat version for the best results. The ricotta keeps the cake delicate and moist.

You can melt the chocolate and butter using a traditional double boiler as I do in the instructions, but if you’re short on time, the microwave works perfectly well. Add both ingredients to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring between each, until fully melted.

You know I’m all about the flavor, and I’m always thinking of ways to add more. For an even more complex chocolate flavor, add a small amount of espresso powder. It makes a big difference. I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder added depth and produced a more balanced chocolate flavor.

Let’s talk about baking pans because they make a big difference. You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.

One easy way to tell if the cake is ready is to gently wiggle the pan. If the center still jiggles or wobbles, it needs a bit more time in the oven.

Sometimes life is busy, and we don’t have time or the energy to frost a whole cake. This cake is very forgiving. You can dress it up with a dollop of whipped cream and fresh berries for something a little more special. 

This homemade chocolate cake is rich, moist, deeply chocolatey, and incredibly easy to pull together, which makes it one of those recipes I know you’ll come back to again and again.

Ingredients

• all-purpose flour
• Dutch process cocoa powder
• espresso powder
• baking powder
• sea salt
• semi-sweet baking chocolate, or dark chocolate
• unsalted butter
• a few large eggs
• whole milk ricotta cheese
• granulated sugar
• vanilla extract 
• Optional for serving: whipped cream and fresh berries

How to Make Chocolate Ricotta Cake

Preheat the oven and grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper. 

Sift the flour, cocoa powder, espresso powder, baking powder, and salt together into a bowl, then set it aside.

Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous. 

Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium-low until fully combined and smooth. This takes about two minutes. 

Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl.

Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.

Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan on a wire rack for about 15 minutes before removing just the ring. Then, allow the cake to cool completely before serving.

Once cool, carefully separate the cake from the bottom of the pan and place it on a platter.

Serve slices with a dollop of whipped cream and a few fresh berries if desired. 

How to Store

Store leftover chocolate cake in an airtight container and enjoy it within 2-3 days for the best flavor and texture.

More Chocolate Cake Recipes

• Classic Chocolate Cake Recipe
• Molten Chocolate Mocha Cakes
• Chocolate Cake with Vanilla Buttercream
• Chocolate Cake with Salted Caramel Frosting
• Homemade German Chocolate Cake

What do you think of this delicious chocolate ricotta cake recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Chocolate Ricotta Cake Recipe

Print

Yield: 8-10 servings

Chocolate Ricotta Cake

This chocolate ricotta cake comes together in about an hour with just 10 minutes of prep time! Whole milk ricotta gives this cake a soft, tender, and moist crumb while cocoa powder and semi-sweet chocolate pack in a rich, chocolatey flavor.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup Dutch process cocoa powder
• 1 tablespoon espresso powder, optional
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• 4 ounces semi-sweet baking chocolate, or dark chocolate, roughly chopped
• ¾ cup unsalted butter
• 3 large eggs, at room temperature
• 1 ½ cups whole milk ricotta cheese, at room temperature
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla extract
• Optional for serving: whipped cream and fresh berries

Instructions

1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with cooking spray, then line the bottom with a round of parchment paper. 
2. Sift together the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl. Set aside.
3. Add the chocolate and butter to a double boiler and melt fully. Remove from the double boiler and whisk until smooth and homogenous. 
4. Add the eggs, ricotta, sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium low until fully combined and smooth, about 1-2 minutes. 
5. Mix in half of the flour and cocoa mixture on low until just incorporated. With the mixer running on low, slowly pour in the melted butter and chocolate mixture. Mix until just combined, then scrape the bottom of the bowl. Return the mixer to low and add the remaining flour and cocoa mixture, mixing until just combined. The batter should be smooth and thick.
6. Pour the batter into the prepared pan and smooth out the top into an even layer. Bake on the center rack of the preheated oven for 40 to 50 minutes until a tester inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan on a wire rack for 15-20 minutes before removing just the ring. Then, allow the cake to cool completely before serving.
8. Once cool, carefully separate the cake from the bottom of the pan and place it on a platter. Serve slices with a dollop of whipped cream and a few fresh berries if desired. 

Notes

• Store leftover cake in an airtight container and enjoy within 2-3 days for the best flavor and texture.
• You can use a 10-inch springform pan, but I do not recommend using an 8-inch pan as the batter will fill too much of the pan and cause issues with baking. If you are using a 10-inch pan, start checking for doneness around 30 to 35 minutes.

Recipe Tips and Testing Notes

• A quick way you can tell if the cake is fully baked or not is by giving the pan a gentle wiggle. If the center of the cake wobbles or jiggles, it’s not ready yet! 
• I tested the cake with and without the espresso powder. Both versions were delicious, but the espresso powder gave more depth of flavor and produced a more balanced chocolate flavor.
• During testing, whole milk ricotta yielded richer results and a less crumbly texture than part-skim ricotta. I highly recommend using whole milk ricotta for the best flavor and texture. 
• Don’t skip out on sifting the dry ingredients! Cocoa powder and espresso powder tend to be lumpy, so sifting will result in a smoother batter. 
• You can use semi-sweet baking chocolate or 4 ounces of a dark chocolate bar here. I do not recommend using chocolate chips or bittersweet chocolate. 
• Make sure that your eggs and ricotta are at room temperature before making the cake batter. This will prevent the batter from seizing up once the melted butter and chocolate mixture are added and will allow the cake to bake and rise evenly in the oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch
• 
  Cuisinart FP-8SV Elemental 8-Cup Food Processor, Silver
• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 352Total Fat: 25gSaturated Fat: 15gUnsaturated Fat: 11gCholesterol: 103mgSodium: 323mgCarbohydrates: 21gFiber: 5gSugar: 1gProtein: 9g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Ricotta Cake appeared first on A Classic Twist.

This blog post was first published on Jan 11, 2016, and has been republished with new photos and information.

Hey there, and welcome back, friends.

You are in for a sweet treat!

If you haven’t tried a chocolate scone, this is your sign that you need to! Chocolate takes these scones to the next level. Chocolate with strawberries is a match made in food heaven.

Scones are irresistible. They’re so buttery and tender. I love biting into them. They are a fun weekend treat. Biting into one makes me forget about everything else in life.

In those few minutes when I am enjoying a scone, I forget about life stresses, relax, and recharge. These chocolate strawberry scones are simple, hearty, and delicious (warm) with a cup of tea.

Ingredients

• all-purpose flour
• whole wheat pastry flour or whole wheat flour
• rolled oats
• granulated sugar
• baking powder
• salt
• cold butter
• Greek yogurt
• semisweet chocolate chunks
• fresh strawberries
• a little bit of milk
• Turbinado sugar for garnishing

How to Make Chocolate Strawberry Scones

Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together both flours, rolled oats, sugar, baking powder, and salt.

Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone.

Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form.

Stir in the chocolate chunks and chopped strawberries.

Gently mix to combine the ingredients.

Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into a circle about 1 inch high. If the dough is sticky, use more flour.

Using a sharp knife, slice the dough into 8 equal triangles.

Transfer each to the prepared sheet. Chill the triangles in the freezer for a few minutes. Meanwhile, preheat the oven.

Brush triangles lightly with milk and generously sprinkle turbinado sugar over the scones.

Bake scones until golden brown.

Remove from oven and let cool. While warm, enjoy the scones immediately. For an extra indulgence, drizzle the scones with melted chocolate.

How to Store

Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months. Unthaw the scones on a plate at room temperature.

More Sweet Breakfast Recipes

• Lemon Scones with Mascarpone Cream and Honey Drizzle
• Raspberry Sweet Rolls with Lemon Glaze
• Strawberry Ricotta Pancakes
• Blueberry Lemon Sweet Rolls
• Blueberry Lemon Dutch Baby Pancake

What do you think of this amazing strawberry scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Chocolate Scone Recipe

Print

Yield: 8 scones

Chocolate Strawberry Scones

Flaky and tender chocolate strawberry scones made with whole wheat, Greek yogurt, and chocolate chunks. They are perfect with a cup of tea.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour or whole wheat flour
• 1/2 cup rolled oats
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter, cut into pieces
• 3/4 cup Greek yogurt
• 1 cup semisweet chocolate chunks
• 1/2 cup fresh strawberries, chopped

Topping

Toggle ingredient group

• 1 tablespoon milk
• Turbinado sugar

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flours, rolled oats,  sugar, baking powder and salt. Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone. Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form. Stir in the chocolate chunks and chopped strawberries.
3. Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into an 8-inch circle about 1-inch high. If the dough is sticky, use more flour.
4. Using a sharp knife, slice the dough into 8 equal triangles. Transfer each to the prepared sheet. Chill the triangles for 15 minutes in the
   freezer.
5. Meanwhile, heat the oven to 400 degrees F.
6. Brush triangles lightly with milk. Generously sprinkle turbinado sugar over the scones.
7. Bake scones until golden brown, about 25-30 minutes.
8. Remove from oven and let cool. Enjoy scones immediately while warm. Optional: top scones with a chocolate drizzle.

Notes

Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 271mgCarbohydrates: 75gFiber: 6gSugar: 24gProtein: 12g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Strawberry Scones appeared first on A Classic Twist.

Indulge in the delightfully layered combination of cubed angel food cake, sweet strawberries, and a creamy vanilla pudding filling, making it a delightful and crowd-pleasing treat.

Hey there, and welcome back, friends.

You are in for a treat!

Airy cubed angel food cake with tender strawberries and creamy vanilla pudding filling. This strawberry trifle dessert is the epitome of an indulgent dessert but without a lot of effort! Each bite of this dessert is full of texture and flavor that melts in your mouth.

I adore trifles. They are no-bake. They use simple ingredients. They are visually stunning! They look like you put in a lot of effort, but you didn’t. The freshness of the berries, in this case, strawberries, combined with angel food cake, is pure heaven!

This dessert is much more than food; it’s a whole experience! Trifles are perfect for many occasions, or you can make them for your family. This trifle, with its vibrant red color, makes me think of serving it on Valentine’s Day. It’s also great for wedding showers, baby showers, and Mother’s Day.

Ingredients

• angel food cake
• fresh strawberries
• granulated sugar
• strawberry preserves
• heavy whipping cream
• instant vanilla pudding mix
• whole milk
• cream cheese
• some lemon zest
• fresh mint, to garnish

How to Make a Strawberry Trifle

First, cube the angel food cake into bite-sized pieces and set it aside.

Wash the fresh strawberries, quarter them, and transfer them to a bowl.

Add the sugar and strawberry preserves, toss the strawberries, and set aside.

In another bowl, add the heavy cream and whip it until stiff peaks form using a hand mixer. Once done, refrigerate the bowl for later use.

For the vanilla pudding filling, in a separate bowl, add the instant pudding mix and milk. Mix with a fork or hand mixer and let it set for a minute. Add the cream cheese along with the lemon zest and whisk for 2 minutes until smooth.

Gradually add the prepared whipped cream in batches, folding it into the pudding mixture slowly. Reserve ½ cup of whipped cream for later use.

To assemble the trifle, use a large trifle bowl. Fill the bottom layer with cubed angel food cake.

Followed by a layer of strawberry mixture.

And a layer of prepared pudding mixture.

Repeat these layers until all ingredients are used.

Refrigerate the trifle for at least an hour. Before serving, top the trifle with the reserved whipped cream and garnish with fresh strawberries and mint.

Scoop a spoonful of the strawberry trifle and serve it chilled.

How to Store

You can store a homemade trifle in the fridge for up to 4 days.

More Strawberry Recipes

If you’re craving strawberries, try out these delicious desserts.

• Strawberry Shortcake Cupcakes
• Strawberry Cheesecake Bars
• Strawberry Cake Balls
• Strawberry Cake
• Strawberry Bundt Cake

What do you think of this amazing Valentine’s trifle recipe? What would you serve with a scoop of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Trifle Recipe

Print

Yield: 8-10 servings

Strawberry Trifle

Indulge in the delightfully layered combination of cubed angel food cake, sweet strawberries, and a creamy vanilla pudding filling, making it a delightful and crowd-pleasing treat.

Prep Time 30 minutes

Chilling Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 1 (14 ounces) Angel food cake
• 4 cups fresh strawberries
• ⅓ cup granulated sugar
• ¼ cup strawberry preserves
• 1 ½ cup heavy whipping cream
• 1 pack (3.4 ounces) instant vanilla pudding mix
• 1 ½ cups whole milk
• 4 ounces cream cheese, at room temperature
• 1 teaspoon lemon zest
• Fresh mint, to garnish

Instructions

1. First, cube the angel food cake into bite-sized pieces and set it aside.
2. Wash the fresh strawberries, quarter them, and transfer them to a bowl. Add the sugar and strawberry preserves, toss the strawberries, and set aside.
3. In another bowl, add the heavy cream and whip it until stiff peaks form using a hand mixer. Once done, refrigerate the bowl for later use.
4. For the vanilla pudding filling, in a separate bowl, add the instant pudding mix and milk. Mix with a fork or hand mixer and let it set for a minute. Add the cream cheese along with the lemon zest and whisk for 2 minutes until smooth.
5. Gradually add the prepared whipped cream in batches, folding it into the pudding mixture slowly. Reserve ½ cup of whipped cream for later use.
6. To assemble the trifle, use a large trifle bowl. Fill the bottom layer with cubed angel food cake, followed by a layer of strawberry mixture, and a layer of prepared pudding mixture. Repeat these layers until all ingredients are used. Refrigerate the trifle for at least an hour.
7. Before serving, top the trifle with the reserved whipped cream and garnish with fresh strawberries and mint. Scoop a spoonful of the strawberry trifle and serve it chilled.

Notes

1. Ensure uniformity in cubing the cake and layering to create a visually appealing and evenly textured trifle.
2. The addition of lemon zest to the cream cheese brings a refreshing citrus note, balancing the sweetness and enhancing the overall flavor profile so dont miss that step.
3. Allow sufficient chilling time for the trifle to set and for flavors to meld. Refrigerate for at least an hour before serving.
4. Instead of angel food cake, you can also use pound cake.
5. Opt for a clear and decorative trifle bowl to showcase the beautiful layers. Alternatively, consider using small glass jars to layer individual portions.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Porcelain Souffle Dishes, Ramekins - 8 Ounce - Set of 6, White

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 317Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 225mgCarbohydrates: 34gFiber: 2gSugar: 29gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Strawberry Trifle appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a special treat!

This dessert checks all the boxes and makes creating a dessert for that special night easy. Plus, I love that you can serve this dessert individually or in one big dish; it’s up to you.

You can enjoy this raspberry mousse any time of the year. Its vibrant pink color makes me think of it as a Valentine’s Day dessert. Its low effort makes it a winner for me!

Let’s talk a little bit more about each layer of this mousse. I didn’t want to create the usual chocolate mousse, so I made one with more texture. If you love mousse, you might also like White Chocolate Raspberry Mousse, Coconut Mascarpone Mousse, White Chocolate Mousse with Riesling, and Chocolate Coffee Mousse.

The buttery graham cracker crust is easy to assemble, just like a no bake cheesecake. The raspberry mousse filling is cream cheese, whipping cream, fresh raspberries, and powdered sugar, all whipped together to form a light mousse. The cream cheese helps to stabilize it and gives it a wonderful creamy feel.

I topped the mousse with whipped cream and a fresh raspberry. It looks elegant and yet so easy to do. It’s the ultimate treat and comes together in 15 minutes!

Ingredients

• graham cracker crumbs
• salted butter
• light brown sugar
• cream cheese
• raspberries
• heavy whipping cream
• powdered sugar
• vanilla extract
• mint (optional)

How to Make Raspberry Mousse

In a food processor, add the graham crackers.

Pulse until you have fine crumbs.

Add the butter and brown sugar to the food processor. Pulse until combined.

You will have a coarse sand texture. Set aside.

Add the cream cheese, raspberries, heavy whipping cream, powdered sugar, and vanilla extract in a large bowl. With a hand mixer, mix for a few minutes or until thoroughly combined. Set aside.

To make the topping, add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl with a hand mixer and mix for a few minutes or until you have stiff peaks. Set aside.

Assemble the dessert by placing the graham cracker crumb into the bottom of the serving dishes. Press down softly with the back of a wooden spoon.

Add the raspberry puree on top.

Top with a dollop of whipped cream. Serve immediately, but best served refrigerated for at least 2 hours.

Before serving, top with a raspberry.

And one fresh mint leaf for each mousse.

How to Store

You can keep the leftovers covered in the fridge for up to 3 days.

More Easy Dessert Recipes

• Chocolate Nutella Tart
• No Bake Caramel Pie
• Winter Citrus Tart
• Dark Chocolate Tart
• No Bake Peanut Butter Pie

What do you think of this easy mousse recipe? What would you serve with a bowl of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Raspberry Mousse Recipe

Print

Yield: serves 6

Raspberry Mousse

This raspberry mousse is an easy no bake dessert, ready in 15 minutes, and is bursting with fresh tart raspberry flavor and creamy mousse texture. The bonus is a buttery graham cracker crust that makes every bite taste like a light cheesecake.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

Graham Cracker Crust

Toggle ingredient group

• 1 cup graham cracker crumbs (8 full sheets of graham crackers)
• 1/2 cup salted butter, melted
• 3 1/2 tablespoons packed light brown sugar

Raspberry Puree

Toggle ingredient group

• 8 ounces cream cheese, softened
• 10 ounces raspberries, washed and dried
• 1 cup heavy whipping cream
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

Whipped Cream Topping

Toggle ingredient group

• 1 cup heavy whipping cream
• 1-3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Garnish

Toggle ingredient group

• Mint (optional)

Instructions

1. In a food processor, add the graham crackers. Pulse until you have fine crumbs.
2. Add the butter and brown sugar to the food processor. Pulse until combined. You will have a coarse sand texture. Set aside.
3. Add the cream cheese, raspberries, heavy whipping cream, powdered sugar, and vanilla extract in a large bowl. With a hand mixer, mix for 2-3 minutes or until thoroughly combined.  Set aside.
4. Add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl to make the topping. Mix for 1-2 minutes or until you have stiff peaks. Set aside.
5. Assemble the dessert by placing the graham cracker crumb into the bottom of the serving dishes. Press down softly with the back of a wooden spoon. Add the raspberry puree mousse on top. Top with a dollop of whipped cream.
6. Serve immediately, but best served refrigerated for at least 2 hours.
7. Before serving, top with a raspberry and fresh mint.

Notes

1. This can be made in individual serving sizes or one big dish. An 8x8 or 9x9 dish would work well.
2. Find the darkest raspberries, as they will create a darker mousse. You can use dried raspberry powder or red food dye if you want a darker color for your raspberry moussedried raspberry powder or red food dye.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Porcelain Souffle Dishes, Ramekins - 8 Ounce - Set of 6, White

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Raspberry Mousse appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a sweet treat!

I just love the vibrant red and pink M&M’s used in these Valentine’s cookies! It’s so festive for the occasion.

My kids were thrilled with the bright pinks and couldn’t resist biting into one.

I want to talk a little bit about making a great cookie since I have made many of them over the years. Brown sugar makes cookies makes your cookies spread thin and chewier, which I love. I love the result of using both granulated sugar and brown sugar in cookies.

The cookie dough needs to be cold before it is baked. That is the secret to keeping cookies from spreading. So don’t skip the directions to refrigerate the cookie dough; I promise you will love the results!

Since love is in the air, make a batch of these Valentine’s cookies with M&M’s with your loved ones.

Ingredients

• unsalted butter
• brown sugar
• granulated sugar
• a few eggs
• vanilla extract
• all-purpose flour
• baking soda
• cornstarch
• salt
• milk chocolate chips
• Valentine’s red and pink M&Ms

How to Make Valentine’s M&M Cookies

In a medium mixing bowl with a hand mixer, beat the butter, brown sugar, and granulated sugar until combined.

Add the eggs and vanilla. Mix until combined.

Mix the flour, baking soda, cornstarch, and salt in a separate medium mixing bowl with a whisk.

Add the dry mixture to the wet mixture. Mix with a large spoon until thoroughly combined.

Fold in the chocolate chips and M&Ms.

Cover and chill the dough for at least 1 hour. This will help prevent the cookies from spreading. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Use a cookie scoop to measure 2-3 tablespoons of dough.

Roll into a smooth ball. Place each cookie dough ball 2 inches apart on the cookie sheet. You can press a few extra M&Ms into the top of each cookie dough ball for looks.

Bake for 10-12 minutes or until the edges begin to brown. Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack. Enjoy!

How to Store

Store homemade cookies in an airtight container at room temperature for up to 3 days or keep them fresh longer by storing them in the fridge for up to 2 weeks. You can also freeze cookies for up to 3 months.

More Valentine’s Day Recipes

• Red Velvet Cheesecake Brownies
• Valentine’s Day Chocolate Truffles
• Red Velvet Roll Cake
• Heart-Shaped Red Velvet Cake
• Red Velvet Blossom Cookies

What do you think of this cute Valentine’s cookie recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Valentine’s Day baking, friends!

Valentine’s M&M Cookies Recipe

Print

Yield: 15 cookies

Valentine's M&M Cookies

These Valentine's M&M cookies are the perfect sweet treat to share with your loved ones this Valentine's Day. These chewy chocolate chip cookies have Valentine's Day M&M's sprinkled throughout.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• ¾ cup unsalted butter, melted
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 ⅓ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons cornstarch
• ½ teaspoons salt
• ½ cup milk chocolate chips
• ½ cup Valentines red and pink M&Ms + 2 tablespoons for toppings

Instructions

1. In a medium mixing bowl with a hand mixer, beat the butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla. Mix until combined.
2. Mix the flour, baking soda, cornstarch, and salt in a separate medium mixing bowl with a whisk.
3. Add the dry mixture to the wet mixture. Mix with a large spoon until thoroughly combined.
4. Fold in the chocolate chips and M&Ms. Cover and chill the dough for at least 1 hour. This will help prevent the cookies from spreading.
5. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Use a cookie scoop to measure 2-3 tablespoons of dough.
6. Roll into a smooth ball. Place each cookie dough ball 2 inches apart on the cookie sheet. You can press a few extra M&Ms into the top of each cookie dough ball for looks.
7. Bake for 10-12 minutes or until the edges begin to brown. Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack. Enjoy!

Recommended Products

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  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
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  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  OXO Good Grips Small Cookie Scoop

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 323Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 181mgCarbohydrates: 44gFiber: 1gSugar: 27gProtein: 4g

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The post Valentine’s M&M Cookies appeared first on A Classic Twist.

This no bake chocolate tart is easy to make and delicious too. Perfect for special occasions, a dinner party, or just because you love chocolate!

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The post No Bake Chocolate Tart appeared first on A Classic Twist.