Top 10 Irresistible Cocoa Powder Recipes You Must Try

KitKat is a favorite snack for many, but for true chocolate enthusiasts, the petite KitKat bars may not fully satisfy the taste buds. So, why not create a one-of-a-kind KitKat version of your own, with a richer chocolate flavor and less sweetness? Ensure that your homemade treat surpasses the quality of store-bought ones.

Ingredients:

• 50g cocoa powder
• 30g all-purpose flour
• 60g sugar (can be replaced with diet sugar or honey)
• 600ml unsweetened fresh milk
• 10g agar agar powder
• Crunchy biscuits

Instructions:

• Step 1: First, mix cocoa powder, all-purpose flour, and sugar together.
• Step 2: Next, pour 200ml of milk into this mixture and stir well.
• Step 3: Heat the remaining 400ml of milk with agar agar powder until the powder dissolves, and the milk comes to a boil. Turn off the heat.
• Step 4: Add the mixture from step 2 into the hot milk and turn the heat back on to low. Boil for 30 seconds. Stir with a spoon during cooking.
• Step 5: Pour half of the above mixture into a silicon chocolate mold.
• Step 6: Place crunchy biscuit pieces on top, press gently to secure them firmly.
• Step 7: Pour the remaining chocolate mixture into the mold. Tap the mold on the table a few times to flatten the chocolate and refrigerate until the cake sets.

The cake has a rich chocolate flavor and a crispy, delightful layer inside. If you want to intensify the chocolate flavor, you can use chocolate biscuits instead of regular crunchy biscuits.

On these slightly chilly days, the sweet taste of chocolate crinkles cookies paired with the gentle bitterness of a hot cup of tea will be a delightful after-work treat!

Ingredients:

• 60g unsalted butter.
• 220g dark chocolate (75% cacao or higher – if using lower cacao, reduce sugar to avoid excessive sweetness).
• 2 eggs.
• 200g all-purpose flour.
• 50g granulated sugar.
• 2tsp vanilla (optional).
• 1/4 tsp salt.
• 1/2 tsp baking powder.
• Approximately 30g powdered sugar.

Instructions:

• Cut chocolate into small pieces. Melt chocolate and butter together using a double boiler until completely melted. Let it cool to room temperature (about 10 minutes, be careful not to let it sit too long, or the chocolate may solidify).
• Whisk eggs and sugar (you can add vanilla at this stage if using) at the highest speed until the eggs become fluffy, and the mixture is light in color.
• Add the chocolate and butter mixture to the egg mixture at the lowest speed, mix a few rounds until well combined.
• Use a sift to mix all-purpose flour + baking powder + salt. Sift half of the flour mixture into the wet mixture, beat a little to combine.
• Spread the mixture thinly around the bowl or divide it into several portions for quick chilling. Wrap it tightly and place it in the freezer for about 15-20 minutes until the mixture becomes firm and holds its shape.
• Preheat the oven to 165°C. Take the mixture out of the freezer, shape it into small round balls, roll them in a layer of powdered sugar, and place them on a baking sheet. Bake for 10-12 minutes or until the cookies have cracks, and the outer layer looks crisp, but the inside is moist and soft, avoiding overbaking to prevent dryness.
• Once baked, let the cookies cool on a rack to prevent moisture retention. Be gentle to maintain the integrity of the sugar layer for a beautiful appearance. The finished cookies are crispy on the outside, soft inside, and aromatic with chocolate flavor. They are truly beautiful and tempting.

There you have it, we've completed making chocolate crinkles cookies. Remember that the requirement for the cookies is to have a cracked surface to be truly charming. If it doesn't crack, it's not a Chocolate Crinkles Cookie. Remember to use dark chocolate; if you only have sweet chocolate, reduce the sugar accordingly. One more thing, try to roll the cookie balls through the powdered sugar layer neatly, with a thin and even layer, only then will the cookies crack beautifully.

Cocoa-filled mooncake boasts a gentle cocoa flavor, distinct from the intense sweetness of traditional fillings and crusts. This Mid-Autumn Festival, let's learn how to make this delightful cocoa-filled mooncake.

Ingredients:

• All-purpose flour: 130 grams
• Baking syrup: 90 grams
• Vegetable oil: 98 ml
• Milk powder: 10 grams
• Cocoa powder: 35 grams
• Lotus seeds (or green beans): 200 grams
• Sugar: 90 grams
• Glutinous rice flour: 20 grams
• Black coffee: 40ml
• Rum: 30 ml
• Cream cheese: 100 grams
• Egg yolk: 1
• Unsweetened fresh milk: 3 tablespoons

Instructions:

For the crust:

• Combine 1 egg yolk and 3 tablespoons of unsweetened fresh milk in a small bowl, stir well.
• In a large bowl, mix 130 grams of all-purpose flour and 5 grams of cocoa powder.
• In another bowl, mix 90 grams of baking syrup, 18 grams of vegetable oil, and 10 grams of milk powder until creating a smooth, elastic mixture.
• Pour the mixture slowly into the flour and cocoa powder mixture, use a spoon to mix well, then knead the dough until it forms a smooth, cohesive mass.
• Wrap the dough tightly with plastic wrap and let it rest for 30 minutes, then knead it again until the dough is smooth.
• Take out the dough and divide it into 10 pieces, shape them into round balls.

For the filling:

• Rinse lotus seeds (or peeled green beans) thoroughly, add ½ tablespoon of salt, soak them in water overnight. Then, drain and rinse with clean water before cooking.
• Put the lotus seeds into a pot, pour in 1 liter of water, add sugar, stir well. Turn on the heat to medium, bring to a boil, skimming off any foam continuously.
• When there is no more foam, reduce the heat to low, simmer until the lotus seeds are tender (you can use a spoon to crush them). Then turn off the heat, let it cool.
• Put the cooled lotus seeds into a blender, add 200ml of water, blend until smooth. Strain the blended lotus seeds through a filter to remove fibrous residues.
• Pour the strained filling into a pan and cook over medium heat. Stir continuously to prevent lumps. Gradually add vegetable oil until there is only about 1/4 of the oil left.
• Put cocoa powder into a cup, pour in boiling water to create a smooth, liquid mixture. Add Rum and mix well.
• Pour the cocoa mixture slowly into the cooking filling, keep stirring. Stir consistently until the mixture is smooth, and then sift glutinous rice flour into it, mix thoroughly until the flour is fully incorporated into the filling without sticking to the pan, and it becomes smooth. Turn off the heat.
• Let the filling cool, wrap it with plastic wrap, then put it in the refrigerator for at least 30 minutes before taking it out.
• Divide the cream cheese and the filling into 10 portions. Roll out a portion of the filling and place the cream cheese inside, then shape it into a round ball. Continue with the remaining portions.

How to assemble the mooncake:

• Roll out a thin layer of mooncake crust, place a filling ball inside, then shape it into a round ball. Use your hands to pinch the crust tightly to seal the filling completely.
• Put some flour into the mold, then put the crust and filling mixture into it, press firmly and evenly. Then, tap on three sides to easily remove the mooncake.

How to bake the mooncake:

• Preheat the oven to 200°C for 10 minutes.
• Place the mooncakes on a baking sheet, adjust the temperature to 175°C, bake for about 10 minutes, then remove the mooncakes to cool. Brush a mixture of egg yolk and milk on the mooncake's surface.
• Put it back in the oven for a second time at 190°C for 8 minutes. After baking, spray water on the mooncakes to cool them quickly without wrinkling.
• Once the mooncakes are slightly cool, touch them, if they feel warm, brush the mooncakes for the second time, then continue to put the mooncakes in the oven, adjust the temperature to 200°C, and bake for 5 minutes.
• After the third baking, if the crust is completely dry and firm, let the mooncakes cool, then place them in a storage box.
• If the crust is still slightly soft, wait for the mooncakes to cool a bit, then put the tray in the oven, adjust the temperature to 150°C, and bake for about 5 minutes to make the mooncakes firm. The process is complete.

Allow the mooncakes to cool completely. It's recommended to enjoy cocoa-filled mooncakes after about 2 to 3 days, allowing the flavors to soak in and harmonize. Wishing you success!

Continuing our delightful cocoa creations, today I present to you an easy-to-make and mouthwatering treat – Cocoa Muffins. These muffins strike a perfect balance, not overly sweet yet incredibly delicious, and they require simple, readily available ingredients.

• 80g all-purpose flour
• 80g sugar
• 2 eggs
• 4 teaspoons cocoa powder
• 50ml unsweetened fresh milk
• 40ml vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder

Instructions:

• Beat eggs, fresh milk, vegetable oil, and sugar together with a whisk.
• Sift all-purpose flour, cocoa powder, and baking powder into the mixture.
• Quickly mix everything with a whisk until well combined.
• Prepare paper muffin cups.
• Bake at 190°C for 20 minutes, adjusting time based on muffin size.
• Enjoy these soft, moist, and fluffy muffins!

Chocolate donuts first appeared in Western countries and quickly gained popularity worldwide. Making chocolate glazed donuts is easy and will provide a fantastic option for a delightful breakfast or evening snack paired with a delicious glass of milk.

Ingredients:

For Donut Batter:

• All-purpose flour: 250g
• Cocoa powder: 60g
• Baking powder: 4g
• 2 eggs
• Fresh milk: 240ml
• Brown sugar: 225g
• Salt: 2g
• Butter: 75g
• Vanilla: 6g
• Butter (for greasing): 2g

For Chocolate Glaze:

• Powdered sugar: 270g
• Cocoa powder: 36g
• Fresh milk: 80ml
• Vanilla: 1 teaspoon
• Salt: 1/4 teaspoon

Instructions:

• Melt butter until hot, then mix it in a large bowl with brown sugar, eggs, fresh milk, vanilla, and salt until the mixture is well blended, and sugar and eggs are dissolved.
• Sift all-purpose flour, cocoa powder, and baking powder into another bowl, then mix thoroughly to achieve a smooth and even mixture.
• Combine both mixtures by folding clockwise until the mixture is well-integrated, smooth, and without lumps.
• Preheat the oven to approximately 165°C for 10–20 minutes. Grease the donut mold with cooking oil or butter to prevent sticking. Pour the mixed batter into the mold, filling it 2/3 full, and bake for 15 minutes.
• For the chocolate glaze, mix cocoa powder, powdered sugar, salt, fresh milk, and vanilla in a clean bowl until the ingredients are well blended.
• Once the donuts are baked, allow them to cool. Then, dip the donuts into the prepared chocolate glaze and let them set. At this point, you can also use sprinkles to enhance the appearance of the donuts.