Puppet Planet

Where I Get to Pull all the Strings

Chocolate Recipes

These are some of my Favorite Chocolate Recipes!!!

If you want in on the fun, send me (Karen@Karenjhornsby.com) your favorite recipes, and I’ll share them here.

  • Espresso Brownies
  • Molten Cake
  • Dark Chocolate Avocado Cookies
  • Red Wine Chocolate Cake
  • Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
  • Fudge Brownie Pops, 5 Ingredient Cake, Milk Chocolate Creme Brulee and Cookies
  • Five Ingredient Chocolate Cake
  • Milk Chocolate Creme Brulee
  • Double Chocolate Cookies
 Espresso Brownies (Coffee+ Chocolate = a match made in heaven!)  From Real Simple magazine, Sept. 2104, p. 258

Coffee BrownieHands-On Time: 30m Total Time: 2hr 00m Ingredients 3/4 cup (1 1/2 sticks) unsalted butter, plus more for the pan 1/2 cup all-purpose flour, spooned and leveled 1/4 cup natural cocoa powder 1 teaspoon fine salt 1/2 teaspoon baking powder 3 ounces unsweetened chocolate, chopped 1 cup granulated sugar 1/2 cup packed dark brown sugar 3 large eggs 2 tablespoons brewed espresso or extra-strong brewed coffee, at room temperature 1 teaspoon pure vanilla extract 2 ounces bittersweet chocolate, chopped Directions 1. Heat oven to 350° F.

2. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between the pieces to help them stick and leaving an overhang on all sides. Butter the top of the parchment.

3. Whisk together the flour, cocoa, salt, and baking powder in a medium bowl; set aside.

4. Combine the butter and unsweetened chocolate in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Let cool slightly.

5. Whisk in the sugars, eggs, espresso, and vanilla until smooth. Add the flour mixture and mix until just combined. Fold in the bittersweet chocolate. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes.

6. Let cool completely in the pan.

7. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares. *Note: Total Time includes cooling time.

Tip: If you want to use instant espresso, mix 1 rounded teaspoon instant espresso powder with 2 tablespoons water.

lava5 Chocolate Molten Lava Cakes

If you prefer a more soufflé-like cake, add all of the chocolate into the egg mixture during step 3. Use a high-quality chocolate. It will make all the difference. Cooking Light Magazine, OCTOBER 2014

Yield: Serves 10 (serving size: 1 cake)  Hands-on:20 Minutes  Total:2 Hours

Ingredients 3 tablespoons unsalted butter 2 tablespoons canola oil 3 ounces high-quality dark or bittersweet chocolate (60% to 70% cacao), chopped 3 ounces whole-wheat pastry flour (about 2/3 cup) 1/2 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 teaspoon vanilla extract 3 large eggs Baking spray with flour Powdered sugar (optional)

Preparation 1. Combine butter, oil, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir well with a whisk.

3. Place granulated sugar, brown sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Set aside 2 1/2 tablespoons chocolate mixture. Gradually pour remaining chocolate mixture in a thin stream over egg mixture, beating at medium speed. Gently fold flour mixture into egg mixture. Divide batter evenly among 10 (5-ounce) ramekins coated with baking spray. Working with 1 ramekin at a time, spoon 3/4 teaspoon reserved chocolate mixture into center, pushing teaspoon toward center of batter. Repeat with remaining ramekins and chocolate mixture. Arrange ramekins on a jelly-roll pan. Cover and refrigerate 1 hour.

4. Preheat oven to 400°.

5. Let ramekins stand at room temperature 15 minutes. Uncover and bake at 400° for 13 minutes or until cakes are puffy and slightly crusty on top (centers will not be set). Place a dessert plate on top of ramekin. Using a dry kitchen towel to steady ramekin, invert each cake onto plate. Garnish with powdered sugar, if desired. Serve immediately. 

 Published on Greatist (http://greatist.com) Dark Chocolate Avocado Cookies Makes about 12 1-inch cookies.



1/2 cup mashed avocado

1 bag dark chocolate chips (100 grams)

3/4 cup gluten-free flour mix (or whole-wheat flour) 1/2 tsp baking soda 1/2 cup turbinado sugar 2 tsp vanilla extract 1 tsp cider vinegar 1 tsp cinnamon 2 tablespoons unsweetened cocoa powder


Preheat oven to 350 degrees. In the bowl of a food processor, combine the avocado and sugar. Blend until well incorporated. (If you’re short a food processor, go for a good ol’ bowl and mixing spoon. Just mix very very well!) Add the vanilla, cider vinegar, baking soda, cocoa powder, and cinnamon and mix to combine. Add in the flour, and mix until the batter is smooth and the ingredients are evenly incorporated. Take the cookie batter out of the food processor and put into a mixing bowl. Stir in the chocolate chips. (Feeling fancy? Add some chopped roasted nuts, too!) Line a baking sheet with parchment paper (so the cookies don’t stick). Spoon out approximately 1 tablespoon-sized scoops of the dough, and flatten into an even, cookie-like shape (the dough will not spread when it bakes). Bake for 10 minutes, turning the tray around half way through. Allow cookies to sit for 3 to 4 minutes before transferring to a cooling rack.

 Recipe: Red Wine Chocolate Cake


1 ½ cups whole wheat flour 1/3 cup unsweetened cocoa powder 1 tsp baking soda ¾ cup unrefined cane sugar ½ tsp salt 1 tsp vanilla powder 5 table spoons extra virgin olive oil ¼ cup strawberry jam 1 cup red wine

Preparation: Preheat the oven at 150 degree Celsius.

Combine all the dry ingredients together in a bowl. In a separate small bowl combine the red wine, strawberry jam and olive oil together. Pour the wet ingredients over dry ingredients and stir to combine well.

Pour the batter into a round pan which is greased with olive oil and dusted with cocoa flour. Bake for 45 to 50 minutes or until the toothpick inserted in the center comes out clean.

Let the cake cool well on a wire rack before you cut it.

Recipe: Pumpkin Chocolate Chip Oatmeal Breakfast Cookies

These Cookies from Jessicainthekitchen.com are so healthy they can be eaten as breakfast! They’re super tasty, gluten-free and vegan! Yields: 10 cookiespumpkin oatmeal cookies8 INGREDIENTS 2 cups ¼ cup rolled quick oats ½ teaspoon fine sea salt 1 teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon all spice ¼ cup ground flax seeds ½ cup pumpkin puree ¼ cup organic peanut butter ¼ cup maple syrup ⅓ cup vegan chocolate chips Preparation: Preheat the oven to 325 degrees Fahrenheit.* Line a baking sheet with a SILPAT or other silicone baking mat. Mix all the dry ingredients together, then add in the wet ingredients in order. Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick. Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won’t spread out while baking but will puff up just a little bit). Bake for 15 minutes on the top rack of your oven until tops are golden brown. Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!

From Cooking Light magazine

Photo: Ryan Liebe; Styling: Mary Clayton Carl  

Fudge Brownie Pops

These brownies are incredibly rich and moist, and impossibly easy to make: Just roll ’em, dip ’em, and stick ’em! For easier handling, push the finished pops, standing upright, into Styrofoam, and place in the refrigerator to chill.

Cooking Light NOVEMBER 2014

  • Yield: Serves 16 (serving size: 1 pop)
  • Hands-on: 30 Minutes
  • Total: 1 Hour, 20 Minutes


  • 3 ounces bittersweet chocolate, finely chopped and divided
  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg white
  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 1/2 tablespoons dark corn syrup
  • 16 lollipop sticks
  • 1/4 cup finely chopped roasted almonds


1. Preheat oven to 350°.

2. Combine 2 ounces chocolate and butter in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until mixture melts, stirring after 15 seconds. Add sugar, vanilla, egg, and egg white, stirring until well blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring with a whisk. Add flour mixture to chocolate mixture, stirring just until combined. Scrape batter into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in dish. Crumble brownies.

4. Place crumbled brownies in a food processor; process into fine crumbs. Add corn syrup; process until mixture forms a ball. Scoop about 2 tablespoons brownie mixture with a spoon; roll into a ball. Insert a lollipop stick into center of each ball.

5. Place remaining 1 ounce chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds or until chocolate melts, stirring after 15 seconds. Dip balls into melted chocolate; dredge in nuts, pressing gently to adhere. Refrigerate until chocolate sets (about 20 minutes).

    From Cooking Light Magazine, Nov. 2014

    Photo: Ryan Liebe; Styling: Mary Clayton Carl  

    Five-Ingredient Chocolate Cakes

    This gorgeous dessert uses only five ingredients–sugar, butter, eggs, cake flour, and cocoa (we don’t count water, salt, and cooking spray). The chocolate sauce that tops the individual cakes is luscious, thick, and glossy, with full-on chocolate flavor. Beaten egg whites go into the cake batter for a light, airy texture.

    • Yield: Serves 6 (serving size: 1 cake)
    • Hands-on: 35 Minutes
    • Total: 1 Hour, 30 Minutes


    • Cake:
    • Cooking spray
    • 3/4 cup sugar, divided
    • 1/2 cup water
    • 2 tablespoons unsalted butter, melted and cooled
    • 3 large egg yolks
    • 2 ounces (about 1/2 cup) cake flour
    • 1/3 cup unsweetened cocoa
    • Dash of salt
    • 3 large egg whites
    • Sauce:
    • 1/4 cup water
    • 2 tablespoons sugar
    • 2 tablespoons unsweetened cocoa
    • 1 tablespoon unsalted butter
    • 1/2 teaspoon cake flour
    • Topping:
    • 2 large egg whites
    • 2 tablespoons sugar
    • Mint leaves (optional)


    1. Preheat oven to 350°.

    2. To prepare cake, coat 6 (8-ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess.

    3. Combine 1/4 cup plus 1 tablespoon sugar, 1/2 cup water, 2 tablespoons butter, and egg yolks in a large bowl. Stir with a whisk until completely combined. Weigh or lightly spoon 2 ounces flour (1/2 cup) into a dry measuring cup, and level with a knife. Combine 2 ounces flour, 1/3 cup cocoa, and salt in a medium bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy).

    4. Place 3 egg whites in a large bowl; beat with a mixer at medium speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating mixture at high speed until medium peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place on a baking sheet. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully invert cakes onto dessert plates.

    5. To prepare sauce, combine 1/4 cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2 teaspoon flour in a small saucepan over medium heat. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; keep sauce warm.

    6. To prepare topping, combine 2 egg whites and 2 tablespoons sugar in the top of a double boiler, stirring with a whisk. Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk. Pour mixture into a medium bowl. Beat with a mixer at high speed using clean, dry beaters until stiff peaks form (about 2 minutes). Top each cake with about 1 1/2 tablespoons chocolate sauce and about 1/4 cup meringue topping. Garnish with mint leaves, if desired. Serve immediately.

    From Cooking Light magazine, November 2014

    Photo: Ryan Liebe; Styling: Mary Clayton Carl  

    Milk Chocolate Crème Brûlée

    A splash of nutty amaretto adds an extra layer of elegance to the milk chocolate in this decadently creamy dessert. If you don’t own a kitchen blowtorch, simply sprinkle the chilled ramekins evenly with sugar and place on a baking sheet; broil close to heat source for 1 to 3 minutes or until sugar is melted and caramelized.

    • Yield: Serves 6 (serving size: 1 crème brûlée)
    • Hands-on: 30 Minutes
    • Total: 5 Hours, 20 Minutes


    • 2 cups whole milk
    • 1/4 cup granulated sugar, divided
    • 1/8 teaspoon salt
    • 3 ounces milk chocolate, finely chopped
    • 2 large eggs
    • 2 large egg yolks
    • 1 tablespoon amaretto (almond-flavored liqueur)
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons superfine sugar


    1. Preheat oven to 300°.

    2. Bring milk, 2 tablespoons granulated sugar, and salt to a simmer in a medium, heavy saucepan (do not boil). Remove pan from heat; add chocolate, stirring until chocolate melts. Combine remaining 2 tablespoons granulated sugar, eggs, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur and vanilla. Divide mixture evenly among 6 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 50 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

    3. Sift 2 tablespoons superfine sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from top of each custard, heat sugar, moving torch back and forth until sugar is completely melted and caramelized (about 1 minute). Serve immediately.

    From Cooking Light magazine, Nov. 2014

    Double-Chocolate Cookiescookieschocolate

    With a hint of coffee, these cookies are reminiscent of chocolate-covered coffee beans. Send them to your children who are off at college in the next care package. They will be the best thing going in the dorm during those long “all-nighters”.

    Cooking Light JULY 2014

    • Yield: Serves 30 (serving size: 1 cookie)
    • Hands-on: 20 Minutes
    • Total: 3 Hours


    • 1.3 ounces white rice flour (about 1/4 cup)
    • 1.15 ounces brown rice flour (about 1/4 cup)
    • 1 tablespoon unsweetened cocoa
    • 1 teaspoon xanthan gum
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 3/4 cup semisweet chocolate minichips, divided
    • 1/4 cup non-dairy buttery spread (such as Earth Balance)
    • 2 ounces unsweetened chocolate
    • 1/2 teaspoon instant coffee granules
    • 1 teaspoon vanilla extract
    • 1/2 cup sugar
    • 2 large eggs
    • Cooking spray


    1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, xanthan gum, baking powder, and salt in a small bowl; stir well with a whisk.

    2. Combine 1/2 cup chocolate minichips, buttery spread, unsweetened chocolate, and coffee granules in a small saucepan; cook over medium-low heat 4 minutes or until chocolate melts, stirring until mixture is smooth and creamy. Remove from heat; cool 10 minutes. Stir in vanilla.

    3. Place sugar and eggs in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add chocolate mixture; beat until blended. Add flour mixture; beat until just blended. Fold in 1/4 cup chocolate minichips. Cover and chill 2 hours.

    4. Preheat oven to 350°.

    5. Lightly coat hands with cooking spray; shape dough into 30 (1-inch) balls. Place balls 2 inches apart on baking sheets lined with parchment paper. Flatten cookies slightly with hand. Bake at 350° for 8 to 10 minutes or until edges look cooked. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.