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Chocolate but not too...

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Am baking for a friend who loves chocolate but who doesn't like the heavy-duty things made with high percentage ones (he prefers milk chocolate). Nuts and so forth are ok as add-ins. Any ideas for a swell, portable, chocolate but not too chocolate dessert out there?

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  1. How 'bout a nice milk chocolate pudding or milk chocolate bread pudding.

    1. How about a cocoa buttermilk cake? It's moist and travels well, and you can reduce the cocoa powder to make it less chocolatey without compromising anything else.

      1. This may not be what you're looking for, but three things immediately came to mind. Nick Malgieri's chocolate chip poundcake from Chocolate, Jim Dodge's milk chocolate pecan cookies from Baking with Jim Dodge, or any toffee topped with milk chocolate and nuts. Are you looking for snacking type desserts, or something more formal? I'm betting you have those two books.

        1 Reply
        1. re: maxie

          The Nick but not the Jim. Something that would make a nice dessert and then leave the rest at their place, can be fancy or no.

        2. I've had my eye on this for a long time. Milk chocolate tart with espresso and hazelnuts.

          http://www.bonappetit.com/recipes/201...

          A regular pie would be good, and easy to transport, like a french silk pie? I don't find that too heavy in chocolate.

          1. Check out this Crunchy Milk Chocolate Peanut Butter Layer Cake over at Food & Wine

            http://www.foodandwine.com/recipes/cr...

            1 Reply
            1. re: maxie

              Love that crunchy idea, but it's going to be 90 out and this doesn't seem too portable. Sounds great for an in-house dessert.

            2. The Pierre Herme Nutella tart is delicious, portable and not TOO chocolatey, especially if you increase the Nutella and use less of the ganache. I made it into tartlets and the slightly higher proportion of crust to chocolate also kept it from being overwhelmingly chocolatey.

              http://lemonsandanchovies.com/2010/07...

              1. Chocolate truffles with a milk chocolate genache. You could add chopped nuts or raspberries tro the genache. As an alternative, you could make a peanut butter or white chocolate genache and dip the truffles in milk chocolate.

                1. Chocolate éclairs.

                  1. Chocolate Pavlova or macarons.

                    1. Does biscotti count as dessert?

                      2 Replies
                      1. re: souschef

                        Not with this guy, but what were you thinking of?

                        1. re: buttertart

                          The biscotti recipe that I posted that you like. The chocolate inside is dark, but you could always dip half a biscotti in milk chocolate. I wish you could try Felchlin's milk chocolate with 45% cocoa; very nice. Perhaps when it gets cooler........

                      2. I would use a blond brownie base with chocolate frosting.

                        1. How portable does it need to be? Does a bundt cake work? Ina Garten's chocolate orange bundt cake is wonderful. I'm not a chocolate eater but I love it, since I enjoy the orange flavor.

                          1. King Arthur has a Malted Milk Brownie -- you could add as much chocolate as you like.
                            http://www.kingarthurflour.com/recipe...