(Makes almost 4 cups of fudge sauce)

Ingredients:

270 grams (1 and 1/2 cups) Cocoa Metro Organic Belgian Hot Drinking Chocolate

210 grams (1 scant cup) Granulated Sugar

460 ml (2 cups) Heavy Whipping Cream

40 grams (3 tablespoons) Unsalted Butter

9 grams (2 teaspoons) Cocoa Metro Chocolate Vanilla Extract

pinch (1/8 teaspoon) salt*

*Only use the pinch of salt IF you use unsalted butter. If you only have salted butter, do NOT add the salt separately.

Instructions:

Mix the drinking chocolate, sugar, and salt in a bowl. Set aside.  

In a saucepan, over medium-low, heat whipping cream and butter together, stirring frequently, until the butter is melted, steam is rising and small bubbles are beginning to form. (Increase temperature slightly if necessary).

Add the sugar/drinking chocolate mixture 100 grams or 1/2 cup at a time and whisk to make sure they mix smoothly. Heat until all sugar is dissolved, and fudge sauce is smooth and all chocolate bits are melted. Remove from heat and add chocolate vanilla extract, stir until well mixed.  

Pour into glass jars, or storage containers, let cool completely before adding the lids to the containers. Store in the fridge.

When you are ready to use, you can reheat in the microwave (remove lid) or on the stove, in a saucepan. (Again, heating is NOT required, you can always just eat it with a spoon.)

(Makes 4-5 servings)

Ingredients:

118 ml (1/2 cup) Milk

141 grams (3/4 cup) Granulated Sugar

2 pinches (1/4 teaspoon) Salt

150 grams (9 tablespoons) Cocoa Metro Organic Belgian Hot Drinking Chocolate

230 ml (1 cup) half and half

6 grams (1/2 tablespoon) Cocoa Metro Chocolate Vanilla Extract

460 ml (2 cups) Heavy Whipping Cream

Instructions:

In a heat-resistant bowl mix sugar, salt, and drinking chocolate well with a whisk. Set aside.

Pour milk in a small saucepan, over medium-low heat, scald the milk. (Bring it close to boiling, so bubbles are around the edge, but it is not a full boil). Please do not skip this step, it helps make the ice cream have a richer flavor.

Pour the hot milk over the chocolate/sugar mixture and mix with the whisk until the sugar is dissolved. (The chocolate chips in the drinking chocolate may not melt all the way, this is ok!) After the sugar is dissolved, add the half and half, chocolate vanilla extract, and whipping cream to the mixture, stir with the whisk until well mixed. Place the entire bowl in the fridge for at least 30 minutes, to let the mixture cool.*

Pour the mixture into the ice cream maker and follow the instructions for your ice cream maker.

This makes a rich, creamy, chocolatey ice cream that is soooo delicious straight from the ice cream maker.

NOTE: This recipe fits a 1.5 quart ice cream maker. It can easily be doubled if you have a larger machine or want to make a double-batch. Not sure if you want to double? TRUST ME, you want to double!

Feel free to add any toppings or mix-ins you may desire: berries, whipping cream, chocolate sauce, fudge sauce, caramel sauce, peanut butter, sprinkles, whipped cream, peanuts, walnuts, pecans, cherries, etc.

*Interesting fun fact about this ice cream. If you leave in fridge overnight (instead of just the 30 minutes as per the recipe) the chocolate chips will completely dissolve. If you don’t want the little chunks of chocolate surprises, make the mixture a day ahead and leave in the fridge.

Ingredients:

354 ml (1.5 Cups) Whole Milk Divided*

135 grams (9 tablespoons) Cocoa Metro Organic Belgian Hot Drinking Chocolate

27 grams (1.5 tablespoons) Granulated Sugar

540 grams (about 4 cups) ice

Instructions:

In a saucepan or microwave-safe bowl, heat 118 ml (1/2 cup) milk until just before it boils. Combine the drinking chocolate and sugar and add to the hot milk. Stir for a few minutes until all chocolate and sugar are dissolved.

Slowly add the remaining (236 ml - 1 cup) milk while stirring. Pour hot chocolate milk mixture into a blender, add ice and blend until texture is slushy … taking care to blend up all ice cube chunks.

This is a nice chocolatey drink. However, on days you just need REALLY rich chocolate, feel free to adjust the chocolate amount to your preference. Keep the ratio of chocolate and sugar (5 to 1) the same as you go up or down to get the chocolate just right for you.

*Substitute the whole milk for half and half if you want it to be extra indulgent.

(Makes 8 servings)

Ingredients:

470 ml (2 cups) Heavy Whipping Cream

470 ml (2 cups) Whole Milk

13 grams (4 teaspoons) Cocoa Metro Chocolate Vanilla Extract

140 grams (Scant 3/4 cup) Cocoa Metro Organic Belgian Hot Drinking Chocolate

117 grams (6) Large Egg Yolks (Yolks only – separated from the whites)

38 grams (4 tablespoons) Cornstarch

110 grams (1/2 cup) Granulated Sugar

Instructions:

In a medium-sized saucepan heat cream, milk, and extract over medium-low heat. Stir continuously as you heat the liquid until just before it boils. (Little bubbles will form at the sides of the pan, steam will rise from the milk mixture, but do not let the milk boil) Turn heat off, add drinking chocolate and mix well with a whisk. Set aside.

In a heat-resistant bowl whisk together egg yolks, cornstarch, and sugar. Whisk well, the egg yolks will lighten in color as the sugar begins to dissolve.

Add about 235 grams (1 cup) of the hot chocolate milk mixture VERY slowly to the egg mixture, whisking constantly and vigorously. You do NOT want to heat the eggs too quickly. You are tempering the eggs, so they will mix well. If you add the hot mixture too quickly, you will end up with scrambled eggs in your custard.

Add the egg and milk mixture to the rest of the hot milk mixture in the saucepan. Return to low heat and cook for 8-10 minutes, stirring constantly with a whisk. (Trust me on this, use a whisk, even if you are tempted to use a spatula, your custard will end up much smoother with a whisk.) Stir and cook until thick and creamy (typical pudding texture). DO NOT LET BOIL, once again it will make the eggs clump and scramble, you don't want that!

The custard can then be served warm, if desired. If you want to serve it chilled, place in the refrigerator with plastic wrap touching as much of the surface of the custard as possible, to prevent a film from forming while it cools. Once the custard is chilled, the plastic wrap can be removed and the custard is ready to be served.

This is a rich and creamy custard with amazing chocolate flavor. If you would like more of a 'milk chocolate' feel to your pudding, you may reduce the drinking chocolate to 105 grams (1/2 cup).

(Makes one individual serving)

Ingredients:

54 grams (2/3 cup) Rolled Oats

20 grams (1 1/2 tablespoons) Granulated Sugar

40 grams (3 tablespoons) Cocoa Metro Organic Belgian Hot Drinking Chocolate

3 grams (1 teaspoon) Chia Seeds

1 gram (1/4 teaspoon) Cinnamon

1 pinch (1/8 teaspoon) Salt

1 pinch (1/8 teaspoon) Nutmeg

1 pinch (1/8 teaspoon) Ginger

200 ml (1 cup) Water

Instructions:

Mix all ingredients together in a microwave-safe bowl and let sit, covered, overnight. (This is not absolutely necessary, you can cook this right away, but it helps aid digestion, and lets flavors blend). In the morning, microwave the mixture for 3 1/2 minutes. Add milk, berries, peanut butter, or your favorite oatmeal topping, and enjoy.

This recipe can be multiplied to feed your whole family and put in a saucepan to cook on the stovetop. This is also an adult serving, can be cut in half for kids.

Pick your favorite Pancake mix.

Gather ingredients the package calls for to make the pancakes.

Grab the Cocoa Metro Organic Belgian Hot Drinking Chocolate.

Measure out the dry pancake mix into a bowl first.

Add 28 grams (2 tablespoons) of Cocoa Metro Organic Belgian Hot Drinking Chocolate for every 140 grams (1 cup) of pancake mix the package calls for.

Mix well with a whisk. Please do not skip this step. The drinking chocolate will integrate into the batter easier if you do this first.

Add the rest of the ingredients to make the pancakes. Mix well.

Bake on the griddle as normal.

(Makes at least 20 pancakes)

Ingredients:

340 grams (1 1/2 cups) package of Ricotta Cheese

465 ml (2 cups) Milk

6 large eggs

100 grams (1/2 cup) Granulated Sugar

260 grams (2 cups) All-Purpose Flour

90 grams (1/2 cup) fine yellow Corn Meal

16 grams (1 tablespoon) Baking Powder

2 Pinches (1/4 teaspoon) Salt

100 grams (5 tablespoon) Cocoa Metro Organic Belgian Hot Drinking Chocolate

113 grams (1/2 cup) Butter, Melted

Note: These turn out better if mixed by hand with a whisk, then the batter is not over mixed.

Instructions:

In a large bowl, mix Ricotta cheese, milk and eggs. Mix well.

In a separate bowl mix sugar, flour, corn meal, baking powder, salt, and drinking chocolate. With a whisk, mix all dry ingredients until it is all a uniform color.

Add the dry ingredients to the wet ingredients and mix with a whisk. Add melted butter and mix until all is incorporated.

Bake on a griddle as normal.

Waffles:

Want to make these Chocolate Ricotta pancakes into waffles? Follow the same recipe but separate the eggs. Put the egg whites in their own bowl and whip them to stiff peaks. Mix the egg yolks in with the milk and the Ricotta cheese. Fold the egg whites in at the very end and stir carefully until there are no streaks. Bake using your waffle iron’s directions and enjoy.

Topping Ideas:

Brownie batter hummus (see the Instant Drink Mix recipes listed below), peanut butter, whipped cream, berries, maple syrup, jam (any flavor), bananas, kiwi, Nutella, Biscoff cookie butter, caramel sauce ... and more.

One more topping idea we love: my kids call 'berry whipped cream'

Berry Whipped Cream:

Ingredients:

Take any berry you want, chopped (No need to chop berries like raspberries, they fall apart on their own). A minimum of 1 cup but otherwise to personal preference.

226 grams (1-8 oz pkg) package of Cream Cheese left out to be soft.

12 grams (1/8 cup) Powdered Sugar

460 ml (2 cups) Heavy Whipping Cream

Instructions:

Whip the cream cheese in a stand mixer or with a hand mixer until creamy soft. Add the powdered sugar and mix until smooth. Add the heavy whipping cream and whip until it becomes light and fluffy (soft peaks). Add the berries and mix until desired consistency is reached. (Don't mix too far or you may end up with sweet berry cheesy butter). The amount of berries just depends on how flavored you would like the cream. IF you use FROZEN berries, please thaw and drain first, or you will lose the fluff of your cream.

(Makes 8-12 pancakes/waffles)

Ingredients:

150 grams (1 1/4 cups) All-Purpose Flour

14 grams (3 teaspoon) Baking Powder

15 grams (1 tablespoon) Sugar

2 grams (1/2 teaspoon) Salt

44 grams (3 tablespoon) Cocoa Metro Organic Belgian Hot Drinking Chocolate

1 large egg (about 51 grams)

314 ml (1 1/3 cups) Milk

33 ml (2 tablespoons) Vegetable Oil

NOTE: The recipe is the same for both pancakes and waffles.

Instructions:

Mix dry ingredients: flour, baking powder, sugar, salt and drinking chocolate in a bowl with a whisk, set aside. In a small bowl mix egg, milk, and oil together until well blended, with a fork or whisk. Add the liquid mix to the dry ingredients and whisk just until all ingredients are moistened (don’t over mix). Bake on a hot griddle or waffle iron.

Serve with your favorite toppings.

Ingredients:

475 ml (2 cups) Heavy Whipping Cream

2 teaspoons Cocoa Metro Chocolate Vanilla Extract

307 ml (14 oz) can Sweetened Condensed Milk

75 grams Cocoa Metro Belgian Chocolate Instant Drink mix (Works great with both the plain and flavored varieties)

Instructions:

Pour the whipping cream into a stand mixer (or use a hand mixer) and whip until soft peaks form. Add extract and instant drink mix. and whip just until incorporated (just a few seconds). The mixture will look pretty thick at this point, because of the reaction with the instant drink mix. SLOWLY pour the sweetened condensed milk into the whipped cream mixture as the mixer is running on medium speed. Continue to whip until the cream reaches firm peaks (just a minute or so more).

Do NOT over whip after adding the milk, if the whipping cream separates and becomes a sweet butter, you can use it on bread as a treat, but it will NOT make good ice cream.

Once mixed, pour into a freezer-safe container and freeze overnight. When ready to serve, let the container sit at room temp for a few minutes, to soften, then serve in a bowl, on cake, in a cone, in a box with a fox…

Ingredients:

340 ml (1 1/2 cups) Heavy Whipping Cream

20 grams (1/8 scant cup) Powdered Sugar

4 grams (1 teaspoon) Cocoa Metro Chocolate Vanilla Extract

55 grams (1/3 cup) Cocoa Metro Belgian Chocolate Instant Drink Mix

Instructions:

Whip heavy whipping cream until soft peaks form, add all other ingredients one at a time, while the mixer is running, whip until desired thickness.

This is rich and creamy—perfect for chocolate lovers who love prominent chocolate flavors. If you’re crazy and don’t want the chocolate flavor quite so strong, reduce the instant drink mix to 40 grams (1/4 cup).

Use ideas: cheesecake, pavlova, hot chocolate, strawberry shortcake, mixed with berries, spread on graham crackers or cookies, on top of an ice cream sundae, on top of any cream or custard pie, on top of steamed milk or hot caramel apple cider drink, on top of iced coffee, crepes, waffles, pancakes, as a donut filling,  or on top of trifle or parfait.

Ingredients:

1 can (15.5 oz can) (439 grams) Chickpeas/Garbanzo Beans

80 ml (1/3 cup) Grade A Maple Syrup

1 pinch (1/8 teaspoon) Salt

68 grams (6 tablespoons) Cocoa Metro Belgian Chocolate Instant Drink Mix

11 grams (1.5 tablespoons) Cocoa Metro Organic Belgian Cocoa Powder

1 dash (1/8 teaspoon) Cocoa Metro Chocolate Vanilla Extract

Instructions:

Drain and rinse can of Chickpeas (once drained and rinsed, they weigh 245 grams if you want to cook your own).

Place all ingredients in a food processor. Pulse until things start to come together, then scrape down the sides and continue to blend for several minutes. Scrape sides as needed to blend everything well. This will allow the hummus to come together and make it a bit smoother.

Really yummy on pancakes, bread, graham crackers, toast, apples, or bananas. Be creative, enjoy.

Ingredients:

110 grams (1/2 cup) unpopped Popcorn Kernels (white popcorn makes for a fluffier result)

113 grams (1/2 cup) Butter

123 grams (1/2 cup) Brown Sugar

80 grams (1/2 cup) Cocoa Metro Belgian Chocolate Instant Drink Mix

20 grams (1 tablespoon) Corn Syrup

138 grams (20 LARGE) Marshmallows

Instructions:

Pop popcorn with an air popper or on the stove. Place in a bowl, and set aside. In a saucepan melt butter then add brown sugar, Instant Drink Mix, and corn syrup. Once it is melted and smooth, add the marshmallows and stir over low heat until it is completely melted. Pour mixture over the popcorn and stir until popcorn is evenly coated. This popcorn will have the slightly sticky texture of caramel popcorn but taste like hot chocolate. YUM!.

This recipe is very versatile. Many Monkey Bread recipes call for biscuit dough, but I personally love the roll dough texture and taste better in my Monkey Bread. You can make your own roll dough, or use frozen ready-to-bake roll dough.*

Here is a super yummy roll recipe to use:

Roll Ingredients:

457 ml (2 cups) warm Water

93 grams (2/3 cup) Powdered Milk

24 grams (2 tablespoons) Dry Yeast

60 grams (1/4 cup) Granulated Sugar

13 grams (2 teaspoons) Salt

75 grams (1/3 cup) Butter

1 large Egg

625 grams (5-5 1/2 cups) All Purpose Flour

Roll Directions:

Put warm water, powdered milk, yeast, and sugar in a stand mixer, mix for a few seconds and let the yeast activate for 10-15 minutes. Once it is nice and bubbly, add the remaining ingredients and mix the dough hook for 8-10 minutes to activate the gluten. Put the dough in a greased bowl and let rise for one hour, or until double in size.

Once the dough has risen, cut the dough into small balls, 13-16 grams each.

*If you use FROZEN ROLL dough, use a 24-ounce bag, or 20-24 frozen rolls. Let them thaw on the counter for a few hours, or in the fridge overnight. Cut each roll into 4 pieces so they weigh 13-16 grams each.

NOW THE FUN BEGINS! After your dough is prepared:

Chocolate Monkey Bread Ingredients:

200 grams (1 cup) Brown Sugar

50-75 grams (2-3 heaping tablespoons) Cocoa Metro Belgian Chocolate Instant Cold Drink Mix (depending on how chocolatey you want it)

4 grams (2 tsp) Cinnamon

170 grams (12 TBSP) Butter Melted

Chocolate Monkey Bread Directions:

Get your bundt pan greased and ready (you can do this in a different pan, but the baking time will change based on the pan you use) and set aside.

Preheat the oven to 350 degrees (325 if you have a dark pan).

In a small bowl mix sugar, Instant Drink Mix, and cinnamon together. The amount of Instant Drink Mix you will use will depend on how much you love chocolate. If you like a milder flavor of chocolate (pfffft, who likes milder chocolate flavor?!) use 50 grams (2 heaping tablespoons), if you want a stronger chocolate flavor use 75 grams (3 heaping tablespoons).

In another small bowl, melt the butter.

Take your small balls of dough (13-16 grams each) and roll them first in the butter, then in the chocolate sugar mixture. Place in layers in the greased bundt pan. You will want each piece of dough completely coated, don’t be afraid to get your hands a little bit messy … it is worth it!!!

Continue until all dough balls are in the pan.

If there is any sugar mix or butter left, go ahead and sprinkle/drizzle it over the top of the dough.

Bake uncovered for 15 minutes, then cover with greased foil and bake 20 minutes. Remove the foil and bake another 5-8 minutes until the bread is done.

Let cool in the pan for 10 minutes, then turn out onto a nice big plate and let it continue to cool.

Once you turn it out, you will see it has a nice chocolate sauce already dripping down the sides, but you can add more if you so desire. Play with it, put marshmallows in between the dough balls, before baking. Drizzle some marshmallow cream over the top as it cools. Drip some caramel sauce, or white chocolate, etc. Anything you like to add to your cup of hot chocolate will work here.

Hint: If your bundt pan is more than 2/3-3/4 full, you may want to (before you preheat the oven) put a cookie sheet on the bottom rack right below the rack you will place your bundt pan on. That way when the butter or sugar drips over the edge, you won't have burned sugar in the bottom of your oven.

Preheat oven to 325 degrees

Ingredients:

8 large Eggs, yolks and whites separated

270 grams (1 1/4 cups) Granulated Sugar

1 gram (1/2 teaspoon) Cream of Tartar

Zest from one large or 2 medium Oranges (1 gram or 1 teaspoon Dried Orange Peel)

114 ml (1/2 cup) Orange Juice

225 grams (1 1/2 cups) All Purpose Flour

90 grams (1/2 cup) Cocoa Metro Belgian Chocolate Instant Drink Mix

Instructions:

Beat egg whites until stiff peaks form. Add 110 grams (1/2 cup) sugar and cream of tartar slowly as you continue to beat the egg whites. Set aside when done.

In another bowl beat egg yolks until they turn a pale yellow. Add 160 grams (3/4 cup) sugar and beat 2 additional minutes. Add orange zest and orange juice and mix thoroughly. Add Flour and Instant Drink Mix and mix thoroughly.

Fold yolk mixture into whites with a wooden spoon or rubber spatula until no more streaks are visible.

Evenly fill an UNGREASED 10-inch tube pan (Angel Food Cake Pan) with the cake mixture.

Bake 1 hour. Remove from oven and invert to cool.

After it is cool, slice and enjoy with whipped cream and strawberries ... or just alone.

Ingredients:

226 grams (one 8oz. block) full fat, softened Cream Cheese

1 stick (½ cup) softened, salted Butter*

170 grams Powdered Sugar

70 grams Cocoa Metro Belgian Chocolate Instant Cold Drink Mix

2 teaspoons Cocoa Metro Chocolate Vanilla Extract

*If you prefer to use unsalted butter, add salt to the frosting to meet your taste.

Directions:

Whip the softened cream cheese and the softened butter together. Make sure that you get it completely smooth and creamy, with no lumps in sight. Keep the sides and bottom of the bowl scraped clean, to help avoid lumps.

When it is creamy and smooth, add the extract and whip it in.

Slowly add the powdered sugar and Instant Drink Mix and whip it in.

When the frosting is smooth, and all of the ingredients are fully incorporated, frost the cooled cake.

Ingredients:

227 grams (one 8 oz package) softened Cream Cheese

120 grams (½ cup packed) Light Brown Sugar*

1 teaspoon Cocoa Metro Chocolate Vanilla Extract

92 grams (½ cup) Cocoa Metro Orange Instant Drink Mix

OR

44 grams (⅓ cup) Cocoa Metro Peanut Butter Instant Drink Mix

*If the ‘caramel’ flavor is too strong, you can trade the brown sugar for 110-120 grams of granulated sugar

Directions:

Put all 4 ingredients (picking which flavor of instant drink mix you want) in a bowl and mix with hand mixer until smooth.

This is a nice thick fruit dip, if you want it thinner, you can add a little milk or whipping cream and mix a bit longer with the hand mixer.

Use ideas: With Strawberries, bananas, apples, pineapple, marshmallows, or pretzels.

Meringue Crust Ingredients:

6 Egg Whites (from large eggs)

¼ teaspoon Salt

½ teaspoon Cream of Tartar

350 grams (1 ¾ cup) Granulated Sugar

Meringue Crust Directions:

Grease 9x13 pan. Preheat oven to 275F degrees.

Beat egg whites until fluffy. (Either hand mixer or stand mixer, easier in a stand mixer) Add cream of tartar and salt, while beating. Add sugar 1 spoonful at a time while beating on high. Keep beating after all sugar is added until mixture has stiff peaks.

Spread out evenly in prepared 9x13 pan. Bake at 275F degrees for 60 minutes.

Turn oven off, (leaving the door shut) and let the meringue cool overnight (or 10-12 hours) in the oven. It is important to cool it very slowly so that it finishes cooking and achieves the correct texture.

Filling Ingredients:

227 grams (one 8 oz package) softened Cream Cheese

1 teaspoon Cocoa Metro Chocolate Vanilla Extract

86 grams (¾ cup) Powdered Sugar

92 grams (½ cup) Cocoa Metro Instant Drink Mix Flavor (Belgian Chocolate, Orange, Mint, or Peanut Butter) of your choice.

475 ml (2 cups) Heavy Whipping Cream

Filling Directions:

Mix cream cheese and extract, until smooth. Add sugar and your preferred flavor of Cocoa Metro Instant Drink Mix and mix. Add whipping cream and whip until light and thick.

Spread into the shell of the cooled meringue shell and refrigerate for a few hours. Cut and serve. Keep refrigerated in airtight container.

Really delicious served with berries scattered over the top.

Ingredients:

397 grams (14 oz can) Sweetened Condensed Milk

22 grams (3 tablespoons) Cocoa Metro Organic Belgian Cocoa Powder

14 grams (1 tablespoon) Butter (plus more for hands)

1 pinch salt

70-92 grams Cocoa Metro Instant Drink Mix Flavor (Belgian Chocolate, Orange, Mint, or Peanut Butter) of your choice.

Directions:

In a small bowl mix the cocoa powder with water, just enough to make the cocoa powder smooth and dissolved. (DO NOT EXCEED 120 ml or ½ cup of water) Set aside.

Grease a platter or large plate with the butter.

Put the remaining butter, dissolved cocoa, sweetened condensed milk, and salt in a heavy saucepan. Use a wooden spoon or silicone spatula to stir the ingredients over medium-low heat. Keep stirring until the mixture becomes very thick. It will look like a thick brownie batter and if you drag the spoon or spatula across the bottom of the pan, it will take several seconds for the gap to close. This step can take up to 20 minutes, please be patient. I promise, it is worth it in the end.

Once thick, pour the chocolate mixture onto the prepared plate/platter and let cool to room temperature (you can speed up the process by putting it in the fridge). When it is cool, grease your hands and form balls with the mixture. Roll in Cocoa Metro Instant Drink Mix, ANY flavor. SO good and creamy!

(Makes approximately 3 dozen cookies)

Ingredients:

1 cup (2 sticks) very soft, salted Butter*

75 grams (¾ cups) Cocoa Metro Organic Belgian Cocoa Powder

300 grams (1 ½ cups) Granulated Sugar

2 large Eggs

2 grams (shy ½ teaspoon) Salt

10 grams (2 teaspoons) Cocoa Metro Chocolate Vanilla Extract

370 grams (3 scant cups) All Purpose Flour**

~36 Truffle-style, soft-centered Hershey kisses – optional (The Mint Truffle and Hot Cocoa kisses are favorites.)

~ ½ cup Powdered Sugar (to roll the warm cookies in)

*If you prefer to use unsalted butter, double the salt in the recipe.

**It is highly recommended to weigh the flour instead of scooping it—too much flour will RUIN these cookies.

Instructions:

Cream the butter and sugar together. Beat in the eggs, salt, and extract. Add the cocoa powder and mix thoroughly. Add the flour and mix until combined. It will be a fairly stiff dough.

Shape into ~1 tablespoon sized balls. I use a medium-sized cookie scoop (#40 size). Mold each cookie dough ball around one unwrapped Hershey’s kiss and place on silicone mat, or parchment paper lined, cookie sheets.

Refrigerate the raw cookies for at least 2 hours (if not overnight) before baking -- (very important). These need to be very firm before baking.

Preheat oven to 375F. Place cookies in the oven, while they are still refrigerator cold.

Bake at 375 degrees for approximately 12-15 minutes (until you start seeing tiny cracks form on the surface of the cookies). Roll in powdered sugar while still warm. Cool and enjoy.

(Makes 1 mug cake)

Ingredients:

41 grams (3 tablespoons) Vegetable Oil

50 grams (1/4 cup) Granulated Sugar

1 large Egg Yolk

3 grams (½ teaspoon) Cocoa Metro Chocolate Vanilla Extract

45 grams (3 tablespoons) Sour Cream

2.4 grams (½ teaspoon) Baking Powder

2 grams (½ teaspoon) Kosher Salt

25 grams (3 tablespoons) All Purpose Flour

15 grams (2 tablespoons) Cocoa Metro Organic Belgian Cocoa Powder

42 grams (3 tablespoons) Semi-sweet Chocolate Chips

1 Scoop Vanilla Ice Cream—for serving

Directions:

Using a fork, stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug. Add and stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.

Stir in the chocolate chips and microwave on high for 1 to 2 minutes. The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.

Let cool briefly— it will collapse a bit—this is normal. The center will be more molten-like than cake-like, very soft, and very hot—be careful! Enjoy ASAP with your favorite vanilla ice cream.

Ingredients:

1 can (15.5 oz can) (439 grams) Chickpeas/Garbanzo Beans

80 ml (1/3 cup) Grade A Maple Syrup

1 pinch (1/8 teaspoon) Salt

68 grams (6 tablespoons) Cocoa Metro Belgian Chocolate Instant Drink Mix

11 grams (1.5 tablespoons) Cocoa Metro Organic Belgian Cocoa Powder

1 dash (1/8 teaspoon) Cocoa Metro Chocolate Vanilla Extract

Directions:

Drain and rinse can of Chickpeas (once drained and rinsed, they weigh 245 grams if you want to cook your own).

Place all ingredients in a food processor. Pulse until things start to come together, then scrape down the sides and continue to blend for several minutes. Scrape sides as needed to blend everything well. This will allow the hummus to come together and make it a bit smoother.

Really yummy on pancakes, bread, graham crackers, toast, apples, or bananas. Be creative, enjoy.

Ingredients:

115 grams (½ cup) softened Butter*

38 grams (⅔ cup) Cocoa Metro Organic Belgian Cocoa Powder

1 teaspoon Cocoa Metro Chocolate Vanilla Extract

345 grams (3 cups) Powdered Sugar

245 grams (¼ cup) Milk

245 grams (¼ cup) Sour Cream

*1 pinch Salt (unless you use salted butter, then omit this)

Directions:

Beat butter until creamy. Add cocoa and extract, continue to beat. Add salt and powdered sugar 1 scoop at a time, beating well between additions. Scrape sides of bowl frequently. Add milk and sour cream and beat well. 1-2 additional minutes.

Rich and creamy- not too sweet- chocolate frosting.

Ingredients:

397 grams (14 oz can) Sweetened Condensed Milk

22 grams (3 tablespoons) Cocoa Metro Organic Belgian Cocoa Powder

14 grams (1 tablespoon) Butter (plus more for hands)

1 pinch salt

70-92 grams Cocoa Metro Instant Drink Mix Flavor (Belgian Chocolate, Orange, Mint, or Peanut Butter) of your choice.

Directions:

In a small bowl mix the cocoa powder with water, just enough to make the cocoa powder smooth and dissolved. (DO NOT EXCEED 120 ml or ½ cup of water) Set aside.

Grease a platter or large plate with the butter.

Put the remaining butter, dissolved cocoa, sweetened condensed milk, and salt in a heavy saucepan. Use a wooden spoon or silicone spatula to stir the ingredients over medium-low heat. Keep stirring until the mixture becomes very thick. It will look like a thick brownie batter and if you drag the spoon or spatula across the bottom of the pan, it will take several seconds for the gap to close. This step can take up to 20 minutes, please be patient. I promise, it is worth it in the end.

Once thick, pour the chocolate mixture onto the prepared plate/platter and let cool to room temperature (you can speed up the process by putting it in the fridge). When it is cool, grease your hands and form balls with the mixture. Roll in Cocoa Metro Instant Drink Mix, ANY flavor. SO good and creamy!

Ingredients:

230 grams (1 cup) Unsalted Butter - softened

230 grams (1 generous cup) Granulated Sugar

2 large Eggs, slightly beaten

2 teaspoon Cocoa Metro Chocolate Vanilla

310 grams (2 ⅔ cups) All-Purpose Flour

35 grams (6 Tbsp) Cocoa Metro Organic Belgian Cocoa Powder

1 ½ teaspoon Salt (Omit if using salted butter)

350 grams (2 cups) Chocolate Chips of your choice

Directions:

Preheat oven to 350 F degrees.

Cream Butter and sugar together in stand mixer, until light and fluffy. Add eggs and Cocoa Metro Chocolate Vanilla and mix until light in color. In a separate bowl combine flour, Cocoa Metro Cocoa Powder, and salt (if using). Slowly add dry ingredients to the butter mixture with mixer on low. Once mixed, add Chocolate Chips. Be creative in the flavors of chocolate chips you use. Use high-quality, dairy or dairy-free. Milk Chocolate, Dark Chocolate, Semi-sweet, butterscotch, peanut butter, mint…. Go wild.

Spoon out onto cookie sheets and bake in preheated oven for 8-12 minutes. They are done when the top of the cookies appear dull in color and no longer shiny.

(Makes 18 Cups)

Ingredients:

330 grams (1 ½ cups) Granulated Sugar

80 grams (1 cup) Cocoa Metro Organic Belgian Cocoa Powder

340 grams (2 ½ cups) Powdered Milk of your choice (can use reduced fat, regular, coconut, or oat)

2 teaspoon Corn Starch (this adds to the creaminess of the mix, you may omit this, but it will affect the end result)

1 teaspoon Salt (please do not skip this, it enhances the flavor!)

Directions:

This recipe is super simple, and the key to a smooth cup of hot chocolate is; the mixing. Put all of the ingredients in a blender and blend until well mixed. You can mix it together by shaking or stirring, however, the powdered milks cause less clumping, if you use a blender.

This makes about 18 cups of hot chocolate, depending on how many scoops you like to use in your cup. Recommended to start at 3 heaping spoonfuls (¼-⅓ cup) per 8 oz of hot water, and add from there until your desired richness is achieved.

Store in a jar or air-tight container; good for up to 6 months. Ours never lasts that long. We like to make a batch or two when the weather starts to cool off, and make a new batch when we run out.

This is an excellent base recipe, and dairy and non-dairy flavored creamers can be added to make additional flavors….Mmmm try hazelnut or pumpkin.