Life is Sweeter with Chocolate

Explore the Sweeter Side of Nestle

Nestle Cover 1017

Not only is chocolate good, but a little piece of chocolate can make any bad day better. Nestle’s mission of “Good Food, Good Life,” not only exudes who they are as a company, but also portrays how a little love in your life in the form of a bit of chocolate can take you to a place that no green juice can. Not only has Nestle been committed to making the best chocolate for its consumers for more than a century, they also are recognized as a leader in nutrition, health and wellness. Nestle’s products nourish your body, raise your spirits, delight your taste buds and help you celebrate with the people you love.

The following recipes showcase the delectability of Nestle chocolate, and prove how easy it can be to take something as simple as a chocolate bar and turn it into something spectacular. These recipes are guaranteed to be irresistible because life is definitely sweeter with chocolate.

Caramel Macchiato Ice Cream Pie
Prep Time: 20 mins  |  Total Time: 295 mins  |  Servings: 10  |  Pictured Above

As the Nestlé Kitchens Pie Recipe Contest winner, this Caramel Macchiato Ice Cream Pie is a refreshing treat. This recipe uses Dreyer’s or Edy’s Grand Coffee Ice Cream to create a delightfully grown-up taste.

9 Graham crackers
1 cup Almonds, finely chopped
¼ cup Granulated sugar
4 Tbsps Butter, melted

1 container (1.5 quarts) DREYER’S or EDY’S Grand Coffee Ice Cream, softened
½ cup NESTLÉ LA LECHERA Dulce de Leche
1 tub (8 oz.) Frozen whipped topping, thawed
½ cup NESTLÉ® TOLL HOUSE® Semi-Sweet
Chocolate Morsels, chopped, divided
½ cup Almonds, sliced and toasted

FOR CRUST:  PREHEAT oven to 325° F.  ADD graham crackers to a food processor and pulse until crackers resemble fine crumbs. Add crumbs to bowl along with chopped almonds, sugar and butter; stir to combine. Press into bottom and up sides of 9-inch deep-dish pie plate.  BAKE for 5 minutes. Remove from oven and cool completely.
FOR FILLING:  SPREAD ice cream into cooled pie crust, smoothing out over bottom of crust. Sprinkle with half of the chopped morsels.  HEAT dulce de leche in microwave-safe bowl on HIGH (100%) power for a few seconds to soften; stir. Pour over chocolate morsels, spreading as evenly as you can.  SPOON whipped topping over dulce de leche, covering entire surface of pie. Sprinkle with remaining chopped morsels and sliced almonds.  FREEZE for 30 minutes. Remove pie from freezer and cover with foil. Place back in freezer for at least 4 hours or until pie has set. Remove from freezer 10 minutes before you are ready to serve. Store any leftovers covered in freezer.
This recipe is made available as a courtesy by Nestlé USA and

Peanut Butter Cookie Dough Chocolate Cheesecake

Prep Time: 20 mins  |  Total Time: 325 mins  |  Servings: 16

The winning recipe from Nestlé's “All Things Chocolate” contest features cookie dough balls between layers of rich and velvety smooth chocolate cheesecake batter. Thanks and congrats to Rebecca Brooks for her culinary imagination.

IngredientsNestle 1 1017
1 cup (16-18 crackers) Round snack crackers (such as Ritz), finely crushed
1 cup Pecans, finely chopped
2 Tbsps Butter or margarine, melted
2 cups (12 oz. pkg) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
4 pkgs (8 oz. each) Cream cheese, at room temperature
½ cup Granulated sugar
4 large Eggs
1 pkg (16 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Peanut Butter Chocolate Chip Cookie Bar Dough

PREHEAT oven to 350° F.  COMBINE cracker crumbs, pecans and butter in large bowl; mix well. Press onto bottom of 9-inch springform pan. Bake for 8 minutes.  PLACE 1⅔ cups morsels in medium, microwave-safe dish. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.   BEAT cream cheese and sugar in large mixer bowl for about 3 minutes or until completely smooth and creamy in texture. Beat in eggs one at a time, beating well after each addition. Fold melted chocolate into cream cheese mixture and continue folding until mixture is uniform in color.   SPOON approximately ⅓ of cream cheese mixture into springform pan; spread mixture evenly over crust. Cut 10 cookie dough bar squares in half; roll into balls. Place 12 around 1 inch from outer edge, 6 in the middle and 2 in the center. Spoon remaining batter gently over dough balls; smooth down top.   BAKE for 45 minutes or until edge is set but center still moves slightly. Refrigerate for at least 4 hours or overnight.  CUT remaining cookie dough squares in half; roll into balls. Bake to desired doneness. Melt remaining ⅓ cup morsels and spread or drizzle over top of cheesecake. Garnish each cheesecake slice with a cookie or crumble the cookies and sprinkle around edge of the cheesecake.

This recipe and photo is made available as a courtesy by Nestlé USA and

Nestle Salted 1017Salted Dulce de Leche Chocolate Tart
Prep: 25 mins  |  Cooking Time: 40 mins  |  Standing Time: 90 mins  |  Servings: 8-10

Enjoy this Salted Dulce de Leche Chocolate Tart after a special meal with friends or your significant other. This tart combines the decadent, yet simple, flavors of dark chocolate, caramel and sea salt and is surprisingly easy to make.

2 large Egg yolks
1 Tbsp Heavy cream
½ tsp Vanilla extract
1¼ cups All-purpose flour
½ cup Powdered sugar
¼ tsp Salt
½ cup Heavy cream
Flaky sea salt for sprinkling
½ cup Unsalted butter, chilled  and cut into small pieces
1 can (13.4 oz.) NESTLÉ LA LECHERA Dulce de Leche
1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet or Dark Chocolate Morsels

PREHEAT oven to 350° F. WHISK together egg yolks, 1 tablespoon cream and vanilla extract in small bowl. Place flour, powdered sugar and salt in food processor; pulse one or two times. Add butter; pulse until mixture resembles coarse crumbs. With processor running, add yolk mixture and process until mixture forms a ball. Shape into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
UNWRAP and roll the dough between 2 lightly floured large sheets of parchment or wax paper to a 12-inch round. Transfer the dough into a 9-inch tart pan. Press into bottom and up side, trimming off excess. Line the shell with a piece of aluminum foil; fill with pie weights, dried beans or rice. BAKE for 30 minutes or until pastry is set and the edges are golden. Carefully remove the foil and weights. Bake for an additional 10 minutes or until golden and cooked through. Transfer to a wire rack and cool completely.

SPOON dulce de leche into microwave-safe bowl. Heat for a few seconds at a time just until warm; stir. Carefully spoon dulce de leche into tart shell, spreading evenly. PLACE morsels in medium bowl. Heat ½ cup cream in a small saucepan until bubbles appear around the edge (alternately, heat in medium, microwave-safe bowl until hot). Remove from heat; pour over morsels. Let stand for 5 minutes or until melted. Whisk until smooth. Pour over dulce de leche; spread with offset spatula. Dust with a little flaky sea salt. Refrigerate for 1 hour or until set. Remove side of tart pan and transfer the tart to a serving plate. Cut into wedges.

Molten Chocolate Cakes

Prep Time: 20 mins  |  Cooking Time: 12 mins  |  Servings: 6

Enjoy these delicious molten cakes with a deep, rich chocolate center. Sprinkle with powdered sugar or add a dollop of whipped cream or ice cream for a truly elegant dessert.

IngredientsNestle MoltenChoco 1017
3 large Eggs                    
3 large Egg yolks
¼ cup plus 1 Tbsp Granulated sugar        
1 tsp Vanilla extract
1 Tbsp All-purpose flour
Powdered sugar 2 Tbsps plus ¾ cup (1½ sticks) Butter, divided
2 bars (8 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into pieces

PREHEAT oven to 425° F. Generously butter six 6-ounce ramekins or custard cups with two tablespoons butter.  STIR ¾ cup butter and chocolate in medium, heavy-duty saucepan over low heat until chocolate is melted and mixture is smooth. Remove from heat. Beat eggs, egg yolks, sugar and vanilla extract in large mixer bowl until thick and pale yellow, about 8 minutes. Fold ⅓ of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place on baking sheet.  BAKE for 12 to 13 minutes or until sides are set and 1-inch centers move slightly when shaken. Remove from oven to wire rack.  TO SERVE, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Lift ramekins off of cakes. Sprinkle with powdered sugar. Serve immediately.                 

This recipe and photo is made available as a courtesy by Nestlé USA and

Dark Chocolate Creme BruleeNestle 4 1017

Prep Time: 20 mins  |  Total Time: 50 mins  |  Servings: 6  |  Pictured on pg. 35

Treat yourself and your loved one to the smooth chocolaty taste of this truly luxurious Dark Chocolate Crème Brûlée dessert. With a sophisticated combination of vanilla and rich dark chocolate and topped with caramelized sugar, this romantic indulgence is the perfect ending to a special evening.

1 cup Whipping cream
1 cup Half-and-half
½ tsp Vanilla extract
1 bar (4 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into small pieces or ⅔ cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
4 large Egg yolks
½ cup Granulated sugar
6 tsps Granulated sugar, divided

PREHEAT oven to 300°F.  PLACE cream, half-and-half and vanilla extract in large saucepan. Bring to a boil; remove from heat. Add chocolate; whisk until melted and smooth.  WHISK egg yolks and ⅓ cup sugar in large mixer bowl. Gradually whisk in chocolate mixture.  POUR mixture through fine sieve into six 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1-inch depth.  BAKE for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle. Remove custards from water; refrigerate for 2 hours. Cover with plastic wrap; continue to refrigerate for several hours or overnight.  PREHEAT broiler. Sprinkle 1 teaspoon sugar over tops of each custard. Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch. Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.

This recipe and photo is made available as a courtesy by Nestlé USA and

Chocolate Satin Pie
Prep Time: 10 mins  |  Cooking Time: 5 mins  |  Servings: 10

For an after dinner surprise, try the Chocolate Satin Pie. One bite and the smooth chocolate richness will have your loved ones asking for more.

IngredientsNestle ChocoSatinPie 1017
1 prepared 9-inch (6 oz.) Graham cracker crust
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 large Egg yolks
2 cups (12-oz. pkg) NESTLÉ® TOLL HOUSE® Semi-Sweet
Chocolate Morsels
Whipped cream
¼ cup Nuts, chopped

WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.  POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.

This recipe and photo is made available as a courtesy by Nestlé USA and

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