DALLAS (CBSDFW.COM) – CBS 11 News stopped by J Dorian Chocilatier in Addison and watched as Doran Isenberg made a solid stacked chocolate Christmas tree and chocolate covered Corn Flakes. J Dorian also offered recipes for Classic Bittersweet Plain Truffles, Soft Chocolate Lave Cake and a very special hot chocolate. Check out all of the recipes below.

Soft Chocolate Lava Cake

Makes 4 individual cakes.


• 8 tablespoons (1 stick) unsalted butter, plus more for molds
• 2 teaspoons all-purpose flour, plus more for dusting molds
• 2 ounces unsweetened chocolate
• 2 ounces bittersweet chocolate
• 2 large whole eggs
• 2 large egg yolks
• 1/3 cup sugar
• ¼ teaspoon vanilla
• 3 teaspoons Kahlua


1. Butter and lightly flour four 4-ounce molds, ramekins, or custard cups. Tap out excess flour; butter and flour them again, and set aside.
2. In the top of a double boiler or heat-proof bowl set over a pan of simmering water, combine butter and chocolate; heat until chocolate has almost completely melted.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs, yolks, and sugar until light and thick.
4. Add melted chocolate mixture, and beat to combine. Quickly beat in flour until just combined. Divide batter evenly among the molds.
5. Preheat oven to 350 degrees. Place filled molds on a rimmed baking sheet, and bake until the sides have set but the centers remain soft, 5 minutes.
6. Invert each mold onto a plate, and let rest 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Classic Bittersweet Plain Truffles

Ganache center

8 oz bittersweet chocolate, chopped finely
4 oz heavy whipping cream


16 oz liquid bittersweet chocolate, tempered
cocoa powder

Place heavy cream in a large pot and bring slowly to a boil over medium heat. Turn off the heat and stir in the chopped chocolate. Let stand for 2 minutes then stir well until smooth. (Stir in the liqueur and/or other flavorings) and let cool until set. Lightly cover and refrigerate the ganache to chill thoroughly

Line a baking sheet with parchment or waxed paper. Using a #100 portion scoop, scoop the ganache and roll into balls and place on the baking sheet. Repeat until all of the ganache is used. Refrigerate until firm.

To coat the truffles, drop a ganache center into a bowl of the liquid tempered chocolate. Using a dipping fork, submerge the center and use the fork to lift the center out of the liquid chocolate. Tap the shaft of the fork on the lip of the bowl to remove any extra liquid coating. Slide the bottom of the fork against the lip of the bowl to remove the excess coating. Drop the coated center into the pan containing the cocoa powder. Shake the pan of cocoa powder to cover the center. Repeat this process until all of the centers are coated and powdered. Frequently shake the pan to ensure an even coating of the cocoa powder until the liquid chocolate coating has hardened slightly.

Remove the truffles from the cocoa powder and place in a strainer. Gently shake or tap the strainer to remove the excess cocoa powder. Place the finished truffles in a parchment lined container to allow the coating to harden completely. Store in a sealed container at room temperature for up to 6 weeks. Truffles do not need to be refrigerated.

Yield: about 30 truffles

Chocolate Corn Flakes


• 4 cups corn flakes
• 16 ounces bittersweet chocolate, tempered


Pour the corn flakes into a large mixing bowl, then pour about half of the bittersweet chocolate over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give it second coat.
Quickly scoop the chocolate corn flakes into small mounds onto a parchment-lined sheet pan. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.
If your kitchen is very hot, you can place the sheet pan in the refrigerator for about 5 minutes to allow the chocolate to harden, however, do not leave them in the refrigerator for more than 10 minutes. If they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air, which will cause the chocolate to turn white. While this doesn’t affect the taste, it does ruin the appearance.

Store in an airtight container in a cool, dry area for up to 2 weeks.

Dorians’ Hot Chocolate


• 3 pounds bittersweet chocolate
• 1 pound 2 ounces whole dry milk powder


Place the milk powder and chocolate in a food processor and combine thoroughly. Spoon the mixture into attractive tins or jars. Label the jar with the following instructions:
Use 1/2-cup of chocolate mixture with each cup of hot milk or water. When making the hot chocolate, be sure to boil the chocolate milk for at least 15 seconds. Use a cinnamon stick or candy cane to stir.

Serving with marshmallows is optional.

More From CBS Dallas / Fort Worth

Drip Pan: CBS Local App
Drip Pan: Weather App

Watch & Listen LIVE