Happy New Year!! Today I am sharing the Top Dozen Chocolate Recipes from The Heritage Cook for 2021 – I know you will fall in love with these wonderful sweet treats! Just click on the links below each image to go to the recipes. Now, let’s dive in …
I think you guys chose some really amazing recipes this year! Each one of these Top Dozen Chocolate Recipes is a treat everyone will love and can be used for special occasions or casual family gatherings. I hope you savor every bite and go back for seconds!
Happy New Year my friends, may all your wishes come true in 2022!
Did you enjoy these recipes? Let me know in the comments, I love hearing from you!
One trick if you are using gluten-free flour to make your desserts is to mix the batter and leave it to rest about 15 to 30 minutes. This gives the flours and starches the opportunity to fully absorb the liquids. Your baked goods will rise a little taller and not have as much of the gritty consistency so common in gluten-free items.
Some Recommended Tools that may help you create these lovely desserts (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Cutting board
- Mixing bowls
- Microplane grater
- Stand mixer or hand mixer
- Instant read thermometer
- 9×13-inch baking pan
- Cookie scoop
If you are baking any of these top dozen chocolate recipes for a large event like a holiday dinner, do as much as you can in advance and pick recipes that will hold well. I like to get the baking done a day ahead, letting me focus on the main course and sides on the big day.
To convert savory recipes to gluten-free, substitute gluten-free ingredients where possible. For baking, use a 1-for-1 style gluten-free flour such as my favorite flour blend. Add 1/4 tsp of xanthan gum or 1/2 tsp of psyllium husk powder per cup of flour if your blend doesn’t already contain it. They both help avoid crumbly baking results.
Weighing your dry ingredients improves your results and gives you recipes that are easy to replicate. If you are using a kitchen scale, spoon your GF flour blend into a cup with straight sides and no spout, until mounded and then use a straight edge to even the top and scrape off excess. Weigh the flour left in the cup and use that as your base weight for the flour measurements.
Let the mixed doughs rest for about 30 minutes before baking, if possible, to let the flours fully absorb all the liquids. If you have questions, you can find a lot of information by clicking on the “Gluten-Free” tab at the top of the page.
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Create a New Tradition Today!