Dove Chocolate Recipes (2024)

Preheat the oven to 325 degrees F. Line an 8x8 inch brownie pan with parchment paper. Grease the pan with butter or baking spray.

Heat the Dark Chocolate and butter together in a large heatproof bowl set over a pot of simmering water and stir until smooth. Remove the pan from the heat.

Add the sugar and whisk until smooth. Whisk in the jam, followed by the eggs and vanilla. Stir in the flour and salt.

Pour the mixture into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the brownies to come to room temperature before slicing into squares.

Cream the butter, sugar and salt in a stand mixer with the paddle attachment until light and fluffy, approximately 5 minutes.

Add the vanilla and peppermint extracts and then lower the speed. Slowly add the flour until the dough is evenly combined. Briefly mix with a spatula to make sure all of the flour has been incorporated.

Roll the dough tightly in plastic wrap, flatten and chill in the fridge for at least an hour or the freezer for 20 minutes, until the butter is firm.

Roll out the dough to around 1/2 inch thick between 2 sheets of parchment paper. Using a small round cookie cutter (1 1/2 - 2 inches), cut the dough and then place the cookies on a baking sheet covered with parchment. Roll the excess scraps in a ball and repeat the process until all the dough is used. Chill for at least 30 minutes.

Preheat the oven to 350 degrees F. Spread the cooking at least 1 inch apart (2 baking sheets might be required). Bake for 10-15 minutes or until lightly golden on top. Allow the cookies to cool to room temperature.

Melt the Dove Mint Chocolate in a heatproof bowl over a saucepan of simmering water, stirring until melted. Using a pastry brush, spread a thin layer of chocolate on top of each cookie. Alternately, you can dip the top of each cookie into the chocolate.

If using, sprinkle finely chopped Dove Mint Chocolate on top of each cookie. Allow the chocolate to set before serving.

Heat the Dark Chocolate and cream together in a small heatproof bowl set over a pot of simmering water, stirring until smooth.

Spoon 1 teaspoon of melted chocolate into each phyllo shell.

Heat the cherries and sugar in a sauté pan over medium heat, swirling the pan frequently to prevent the cherries from burning. If the cherries aren’t very sweet, add an additional 2-3 tablespoons of sugar.

One the cherries have darkened slightly in color and released some of their juices, remove from heat. Place one cherry in each tart shell.