Here are Some Delicious Nut-Free Chocolate Recipes, so You Don't Have to Worry About Mishaps

Nuts, while delicious additions to desserts, can also be deadly for many. To make things easier, here are some simple chocolate recipes without nuts.

Be it cakes or brownies, nuts are a great addition to any dessert, adding a crunchy texture, a bite, and some savory notes to your desserts. But they can also be risky, especially when baking for a large group of people. There’s a high chance that someone might have a nut allergy and your party could take a drastic turn south. To prevent all that, here are some delicious chocolate recipes without the nuts.

Chocolate Mousse

Ingredients:

• - 2 tsp unflavored gelatin
• - 2 tbsp cold water
• - 1/4 cup boiling water
• - 1/2 cup sugar
• - 2 tbsp cocoa powder
• - 1 ½ cup heavy cream
• - ½ cup Irish Cream
• - 1 tsp vanilla

Instructions:

• - In a bowl, sprinkle gelatin over cold water and stir. Then let it stand for one minute to soften.
• - Add boiling water and stir until the gelatin is completely dissolved. Set aside to cool.
• - In a bowl, add the sugar and cocoa, and then the heavy cream. Beat until stiff peaks form.
• - Slowly pour in the Irish cream, vanilla, and the gelatin mixture, beating continuously at high speed until soft peaks form.
• - Let it stand for 5 minutes so it can thicken.
• - Spoon the mixture into serving dishes and place them in the refrigerator to chill.
• - Top with whipped cream and serve cold.

Whoopie Pies

Ingredients

For the pies:

• 3 cups sugar
• 1 cup butter
• 4 eggs
• ½ cup vegetable oil
• 1 tbsp vanilla extract
• 6 cups all-purpose flour
• 2 cups unsweetened cocoa powder
• 1 tsp baking powder
• 1 ½ tbsp baking soda
• 1 tsp salt
• 3 cups milk

For the filling:

• 1 ½ cups shortening
• 3 cups confectioners' sugar
• 1 ⅓ cups marshmallow topping
• Dash salt
• 1 tsp vanilla extract
• ½ cup milk

Directions:

• Preheat the oven.
• In a bowl add the sugar, butter and eggs, and beat until well combined. Then add the oil and vanilla and beat again.
• In another bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat until blended. Add 1 ½ cups milk and beat again.
• Add the remaining dry mixture and beat until incorporated. Add the remaining 1 ½ cups milk and beat until blended.
• With a large spoon, scoop out an even number of circles of batter onto a baking sheet. Bake for 10 to 12 minutes and set aside to cool.
• In a bowl, add all the ingredients needed for the filling except for the milk and beat. Add only enough milk so that the frosting has a creamy consistency.
• Spread the filling onto half the pies and top with the rest of the pies. Serve with ice cream.

Chocolate Cream Pie

Ingredients

For the crust

• 1 ½ cups all-purpose flour
• ½ tsp salt
• ¼ cup vegetable shortening
• 4 tbsp unsalted butter, cold
• ¼ cup ice water

For the filling

• 2 tbsp unsalted butter
• 1 ⅓ cups semisweet chocolate, chopped
• 1 tsp vanilla extract
• ⅔ cup granulated sugar
• 3 tbsp cornstarch
• 2 tbsp unsweetened cocoa powder
• 1 tsp espresso powder
• ⅛ tsp salt
• 3 egg yolks
• 1 cup heavy cream
• 2 cups milk

For the topping

• 1 cup heavy cream
• ¼ cup confectioners' sugar
• ½ tsp vanilla extract

Directions:

For the crust:

• In a bowl, whisk together the flour and salt. Slowly add the shortening until it forms small sized lumps.
• Add the butter into the mix and then add water 2 spoons at a time, mixing continuously.
• Once the dough is moist enough that it holds together when squeezed, and no floury patches or bits of dry pastry are there at the bottom of the bowl, transfer it to a lightly floured work surface. Fold it over four times and pat it into a disk.
• Wrap the pastry in plastic and refrigerate it for 30 minutes before rolling.
• Preheat the oven and grease a pan.
• Roll the pastry into a circle and transfer it to the prepared pan, crimping the edges. Put the pie pan in the refrigerator to chill for 10 minutes.
• Line the crust with parchment paper and fill it with dried beans. Bake for 20 minutes. Remove the beans and bake for 20 more minutes. Remove the crust from the oven and let it cool completely.
• In a bowl, put the butter, chopped chocolate, and vanilla extract. Mix and set aside.
• In a pan, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Add the heavy cream, whisking until the mixture is smooth and lump-free.
• Whisk in the egg yolks.
• Bring it to a boil, whisking constantly as the mixture thickens.
• Pour the mixture over the chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth.
• Chill the mixture.
• Mix the heavy cream, sugar and vanilla and whip until the cream forms peaks.
• Assemble the pie: pour the filling into the crust and spoon the whipped cream mixture on top.