Chocolate Delight Recipe Paula Deen: Easy 5 Freezing Ideas

Chocolate delight recipe Paula deen is a sweet dish that has been around for many years, but it’s a popular choice among Paula deen fans because they love to make this recipe.

As delicious as it is, chocolate delight is not difficult to make. You can use any white chocolate you like, but the creamier, the better.

You’ll need bottomless metal pans and heavy-duty aluminum foil to make this recipe run smoothly. Use the foil to make packaging for your finished desserts and make it more sanitary than plastic wrap.

This recipe is easy, but follow these steps exactly, or it might not be easy to get the chocolate ready to go in the pan. Enjoy.

How To Make A Chocolate Delight Recipe Paula Deen?

Chocolate delight recipe Paula deen is easy to make and delicious when done. Chocolate Delight Recipe Paula Deen is a great starter recipe that you can use to start making your cuisine at home.

It can be used in different ways, and the ingredients are available at any time. So what are you waiting for? Let’s go and enjoy!


  • 1/4 cup corn syrup.
  • 1 cup sugar.
  • 1/2 cup Spanish sweet chocolate.
  • Chopped – 3 egg yolks.
  • 2 cups heavy whipping cream.
  • 2 tablespoons butter (optional).
  • 1 teaspoon vanilla extract.


1. Preheat the oven to 300°F. Line two 12-inch round baking pans with heavy-duty aluminum foil, leaving a few inches empty at the top of each pan so you can pierce the foil to vent it while baking.

2. To make the chocolate mixture, combine the corn syrup, sugar, chopped chocolate, and just enough water to cover in a large saucepan. Stir over low heat until smooth and melted. Remove from heat and cool slightly. Add the egg yolks to a large bowl and whisk in the cooled chocolate mixture. Set aside until you finish making the whipped cream layer below.

3. Take a third of the chocolate mixture and add it to another bowl, mixing in the butter if you use it. Add another third of the chocolate mixture to a third bowl and mix in 1 teaspoon vanilla extract. This will be your white chocolate layer.

4. In a large bowl with an electric mixer, beat the heavy cream until soft peaks form. By hand using a spatula to fold the rest of your chocolate mixture into the whipped cream until there are little streaks left, but it is mostly blended.

5. Fold the white chocolate mixture into the whipped cream until blended. Spoon the chocolate mixture into each pan in even portions.

6. Cover each pan with foil, covering the top and sides, so there is no possible way for vapors to escape while they are in the oven. Bake until firm but still moist on top, about 50 minutes. Place pans on racks to cool completely before removing them from the pans.

7. Cover and chill the chocolate delight until ready to serve.

Nutrition Fact Of Chocolate Delight Recipe Paula Deen

Calories: 9494KCAL
Total Fat 13g
Cholesterol 23mg
Sodium 3g
Total Carbohydrate 9g
Sugars 5g
Dietary Fiber 2g
Protein 4g

Is It Suitable For Diabetic Patients?

Yes, it is also good for diabetic patients. You can substitute sugar with honey and corn syrup with maple syrup to make it suitable for a diabetic diet.

Easy 5 Freezing Ideas Of Chocolate Delight Recipe Paula Deen

1. Put it into the freezer for about 3 hours (very important) to let it firm up.

2. Put it in ice flower and puree at the back of your blender.

3. Pour it into ice cube trays and wrap them in plastic wrap to prevent them from freezing together and letting them stick when you are ready to use them later on.

4. Put it into a thermos for a cold summer day (extremely important).

5. Make a cake out of it, which is great for a special occasion.


I hope you enjoy Chocolate Delight Recipe Paula Deen. Chocolate Delight Recipe Paula Deen is an excellent recipe for an unforgettable experience.

While you are preparing it yourself, you will experience and enjoy the true taste of the chocolate delight recipe Paula deen.

You will discover that the preparation and cooking process is not difficult with almost no learning curve. Thanks for reading this article.

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