4 Scrumptious Recipes to Satisfy Your Festive Sweet Tooth

From homemade mousse to red wine hot chocolate — it's beginning to taste a lot like Christmas.

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Chocolate Mousse

This silky, dairy-free mousse comes together easily and is perfect for all chocolate lovers.

Makes 3–4 servings

Ingredients:

6 ounces semi-sweet baking chocolate

1 cup oat milk

4 egg yolks

2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 cup white sugar

1 cup dairy-free whipped cream

Instructions:

In a mixing bowl, combine the sugar and egg yolks and mix with a hand mixer.

In a saucepan, warm up the oat milk and salt. Do not let it boil.

Pour the oat mixture into the mixing bowl slowly, whisking it continuously. Transfer this back into the saucepan and cook it over medium-low heat until it starts to thicken to a custard-like consistency.

Add the chocolate and vanilla and stir until the chocolate is melted. 

Transfer to a bowl and cover with plastic wrap. Refrigerate immediately for about an hour.

Fold in the whipped cream, and rechill until ready to eat. Top with more whipped cream.

Chocolate Hazelnut Bread Twist

Chocolate Hazelnut Bread Twists are made with a homemade dough filled with chocolate chips and hazelnuts, then baked to perfection. Top with powdered sugar for the perfect finish.

Makes 2 twists

Ingredients: 

2/3 cup oat milk

1 packet instant yeast

2 tablespoons sugar, divided

1 3/4 cup bread flour

1 egg yolk

1/4 cup softened vegan butter

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup Nutella 

1/4 cup dark chocolate chips

*egg wash optional 

powdered sugar to top

Instructions:

In a saucepan, warm the oat milk to about 105 degrees. Add it into a large mixing bowl with the instant yeast and 1 tablespoon sugar and stir to combine. Let it sit for five to 10 minutes.

Add the softened butter, egg yolk, vanilla extract, salt, and remaining 1 tablespoon sugar. Mix with a dough hook attachment until everything is incorporated. Slowly add the flour and form into a ball. 

Transfer the dough to an oiled bowl and let it rise for one hour.

On a lightly floured surface, roll out the dough into a rectangular shape. Spread the Nutella, then add the chocolate chips. Roll the dough lengthwise, then slice in half crosswise. 

Cut through each roll lengthwise, then form an X with the two pieces. Twist the pieces over and under each other until no dough remains. Repeat with the other roll. Brush the tops with an egg wash if using.

Place on a parchment-lined baking sheet and preheat the oven to 350 F. Let the twists proof until the oven is preheated. Bake for 25 minutes 

Dark Chocolate Peppermint Bark

White and dark chocolate layered seamlessly and topped with crushed mints and chocolate cookies make this peppermint bark a sweet, tasty treat.

Makes 6–8 servings 

Ingredients:

1 1/2 cup quality dark chocolate chips 

1 1/2 cup quality white chocolate chips

1/4 cup crushed peppermint

1/4 teaspoon peppermint extract

1/4 cup crushed chocolate cookie *optional, to top

Instructions:

Line a baking sheet or square pan with parchment paper. Set aside.

Using the double-boiler method, fill a large pot with about 2 inches of water and bring to a low simmer. In a metal or glass bowl, fill with dark chocolate chips and place on top of the pot. Slowly whisk the chocolate consistently until it melts. Add the peppermint extract and stir. Remove from heat.

Pour the chocolate onto the baking sheet and evenly spread into a thin layer. Let it set at room temperature for about 10 minutes.

Meanwhile, melt the white chocolate using the same double-boiler method. Pour on top of the dark chocolate layer and smooth out. Immediately top with crushed peppermints and chocolate cookies, if using.

Let the chocolate layers set at room temperature for at least an hour before breaking into pieces. 

Red Wine Hot Chocolate

Red wine and hot chocolate are combined to create a luxurious and rich holiday drink.

Makes 20 ounces

Ingredients: 

1 1/2 cup oat milk

3/4 cup dark chocolate

1 1/4 cup red wine

1/2 teaspoon vanilla extract

Pinch of salt 

Instructions:

In a saucepan warm the oat milk. 

Add the dark chocolate and whisk until melted. 

Take off from heat and add in the red wine, vanilla extract, and salt. 

Stir to combine.