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Chocolate Cheese Mousse Pie Recipe


  • 1/4 c  Skim Milk
  • 1 Envelope Unflavored Gelatin
  • 2/3 c  Skim Milk
  • 2 lg Eggs, Separated
  • 6 tb Sugar
  • 1 tb Unsweetened Cocoa
  • 1 tb Vanilla
  • 1 1/2 c  Low Fat Cottage Cheese
  • 1/3 c  Graham Cracker Crumbs
  • 1/8 ts Cinnamon


  1. Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk; allow to soften for 5 minutes.  Heat 2/3 cup skim milk to boiling point.  Pour into blender bowl and blend until gelatin dissolves. Add egg yolks, 4 tb sugar, cocoa and vanilla.  Blend at medium speed until well mixed.  Add cottage cheese and blend until smooth.
  2. Refrigerate until thick. Beat egg whites; add remaining sugar and fold into chocolate mixture. Mix crumbs and cinnamon.   Place in an 8″ pie pan. Carefully pour in chocolate mixture and refrigerate. \

Only 105 calories per serving.

Chocolate Cheese Pie Recipe


  • 8 Oz Cream cheese,softened
  • 3 Oz Cream cheese,softened
  • 3/4 C Sugar
  • 1/4 C Hershey’s Cocoa
  • 2 Ea Eggs
  • 1 T Vanilla extract
  • 1/2 C Chilled whipping cream
  • 1 Ea 8″ packaged crumb crust
  • 1 Cn Cherry pie filling


  1. Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and sugar; beat well.
  2. Blend in cocoa,scraping sides of bowl and beaters frequently.
  3. Add eggs and vanilla;blend well.Blend in whipping cream.
  4. Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon cooling.Cool to room temperature. Cover and chill several hours or overnight. Garnish with cherry pie filling.Serve 6 to 8.

Mississippi Mud Pie Recipe


  • 2 Sticks butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 1/2 cups cocoa
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 cup chopped pecans — optional
  • Jar marshmallow creme


  1. Mix butter,2 eggs and cocoa together. Then,add and mix in vanilla
    extract, 2 eggs,flour and pecans,if desired. Put into a greased 11 x 14″ pan. Bake @ 350 degrees for 30 minutes. Remove from
    oven. While cake is hot, spread 3/4 jar of marshmallow creme on  top.


  •   1 stick butter
  • 6 tbsp.  milk
  • 1/2 cup cocoa
  • 1 box powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup medium chopped pecans

Mix and spread over marshmallow topping

Super-Thick Hot Chocolate Recipe

This is a great way to warm up as a family after an awesome winter outing.  Or make it up before and pour it in a thermos to keep your warm while out and about.


  • 3 cups whole milk
  • 1 cup evaporated milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • Pinch of ground cinnamon


  1. In a saucepan, combine the whole milk, evaporated milk and vanilla and warm up over low heat.
  2. Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching.
  3. Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick.

Peanut Butter Cheesecake Recipe


Crust Ingredients

  • 2 cups Graham Cracker Crumbs
  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1/3 cup butter, melted

Filling Ingredients

  • 4 packages (250 grams / 8 ounce) Cream Cheese, softened
  • 1 1/4 cup sugar
  • 3/4 cup smooth peanut butter (not natural)
  • 2 teaspoons vanilla
  • 4 eggs

Topping Ingredients

  • 1/2 cup mini Peanut Butter Cups (cut into half)
  • 1/2 cup mini snicker bar bites (cut into half on the diagonal)
  • 1/4 cup peanut butter
  • 1/4 cup chocolate chips
  • 1 cup whipping cream, whipped to soft peaks with 1 tablespoon sugar


  1. Preheat oven to 350.
  2. Combine crust ingredients in order listed. Press into the bottom and onto the sides of a 9 inch springform pan. Set aside.
  3. In a stand mixer, beat cream cheese and sugar until smooth.  Add peanut butter and vanilla and beat together to combine.
  4. Add eggs one a time, beating on low speed until they are all combined.
  5. Pour filling into prepared crust.
  6. Bake for 50 – 60 minutes.  Filling should still be jiggly in the center. 
  7. Remove from oven and cool to room temperature.  Refrigerate until thoroughly chilled.
  8. Remove the sides and base from the cheesecake and place on a serving plate. (It helps to use a cookie sheet that has no sides to slide under the cheesecake to transfer to serving plate)
  9. Place the peanut butter and chocolate chips into separate zip loc bags and melt in the microwave.
  10. Cut the tip of the bags and drizzle over cheesecake. Let set in refrigerator
  11. Cut into serving pieces.  (wash sharp knife off between each cut to keep it neat)
  12. Pipe whipped cream on each piece of cheesecake.
  13. Arrange chocolate bar pieces over each piece.
  14. Chill