20 Best Chocolate Recipes

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20 Best Chocolate Recipes

If you begin drooling as soon as you overhear the word “Chocolate” then folks, you’re in for a delight. A beverage made from roasted ground cacao beans, usually sweetened and eaten as dark brown solid confectionary, that’s chocolate for you. Over the years chocolate has become exceptionally popular food merchandise since zillions luxuriate in it every day, cheers to its distinctive and sweet taste. So the next time you eat chocolate, you don’t have to feel guilty about the weight gain because there also are a number of health benefits related to it. Google the health benefits and meanwhile chuck onto this list of 20 best chocolate recipes for the chocolate-devotees out there!  

1 Chocolate Toffee Cake

Sweet tasting, creamy cake filled up with heath toffee and chocolate chips, then crowned with vanilla ice cream, caramel, and chocolate syrups and complemented with some more Heath Toffee bits. That’s what you’ll discover in Toffee Cake. Dig in guys!  

Ingredients:

  • Chocolate Cake Mix – 1 Packet
  • Butter –2 sticks
  • Eggs – 4
  • Cream Cheese – 8 ounces
  • Vanilla Extract – One Tablespoon
  • Semi-Sweet Chocolate Chips – 1 cups
  • Heath Toffee Bits – 1 cup
  • Powdered White Sugar – 16 ounces
  • Vanilla Ice Cream
  • Chocolate Syrup
  • Caramel Syrup

Instructions:

  1. In a bowl, combine the chocolate cake mix, one stick of butter, one egg and thoroughly blended to form a thick mixture. Heat up the oven to 350 degrees F.
  2. Pour the mixture on a muffin compartment of a large muffin pan and set aside.
  3. In the meantime, in another bowl, add butter and cheese and combine the mixer. Crack the remaining three eggs and pour them in this mixture, add in vanilla extract and continue stirring the mixture.
  4. Pour powdered sugar and shake until a thick consistency forms.
  5. Finally, transfer the semi-sweet chocolate chips and Heath toffee bits in the bowl and keep on stirring the mixture.
  6. Pour this mixture over the cake mixture that was prepared earlier on the muffin compartment of the large muffin pan and spread evenly.
  7. Place the muffin pan in the oven and bake for 35 minutes until muffins are formed. Cool it at room temperature after removing it from the oven, 30 minutes before topping it with ice cream.
  8. Finally, when the muffins cool down, scoop out a spoon full of vanilla ice cream and place it on the top of the muffin, pour caramel and chocolate syrups as much as you wish and finally, garnish with Heath toffee bits.
  9. Serve the Toffee Cake and enjoy!
Chocolate-Toffee-Cake

2 Chocolate Mousse

A rich, foamy, creamy dessert made with whipped eggs, chocolates, and heavy cream, sure to thrill all the chocolate followers in your family!

Ingredients:

  • Dark Chocolate – 300 grams
  • Cream – 300 ml
  • Sugar – 55 grams
  • Egg – 3
  • Cocoa Powder – One Tablespoon

Instructions:

  1. Place the dark chocolate in a hot vessel over a pot of moderately boiling water (avoid the vessel to be in contact with the water). Continue stirring until the dark chocolate melts completely. Remove the vessel from the heat and set aside to cool down at room temperature.
  2. Whisk the eggs and sugar in a medium sized bowl for five minutes, add cocoa powder and the dark chocolate and continue stirring until a thick and smooth mixture forms.
  3. Whisk the cream in another bowl, add this to the chocolate mixture and continue stirring until a foamy and creamy mixture forms and the white cream disappears into the chocolate.
  4. Pour it into small serving bowls or cocktail glasses and store it in the refrigerator to settle down for at least one hour.
  5. Remove from the refrigerator 15 minutes early and garnish the top either with grated dark chocolate or a scoop of whipped cream.
Chocolate-mousse

3 Chocolate Cobbler

If you manage to find the finest cocoa powder because here it sure creates a difference then confidently you’ll amaze your guests and finally garnish the top with a vanilla ice cream for a beautiful look because certainly, first impression is the last impression!

Ingredients:

  • Sugar – ¾ cup + ½ cup
  • Flour – 1 cup
  • Cocoa – Two Tablespoons + ¼ cup
  • Milk – ½ cup
  • Butter – Three Tablespoons
  • Brown Sugar – ½ cup
  • Vanilla Extract – One Tablespoon
  • Hot Water – 1 ½ cups

Instructions:

  1. Heat up an oven to 350 degrees F.
  2. Mix ¾ cup sugar, flour, two tablespoons cocoa powder, milk, butter and vanilla extract in a large container until a thick cake mixture forms.
  3. Pour this mixture on a nine by thirteen-inch baking dish and spread evenly.
  4. Bake it in the oven until a soft chocolate cake forms. Prick it with a fork to check whether the inside is well-baked or raw. Cool it at room temperature.
  5. In a small bowl, whisk together the remaining half cup sugar, brown sugar, ¼ cup cocoa powder and gently pour the hot water. Stir until thick syrup forms.
  6. Pour it over the chocolate cake and scoop out one spoon of vanilla ice cream over the top. Enjoy the hot and cold Chocolate Cobbler.
Chocolate-cobbler

4 Dark Chocolate Disc With Rose Petals

This is indeed chocolaty. The fullness of the bitter tasting dark chocolate is compensated by the salt which does a divine thing to the taste buds. If you can’t find crystallized rose petals you can use candied peel likewise both will savor delightful.

Ingredients:

  • Dark Chocolate – 100 grams
  • Almonds – 1 packet
  • Sugar – ½ cup
  • Pista – 1 packet
  • Crystallized Rose Petals
  • Salt

Instructions:

  1. Place a grease proof sheet over a platter. In a saucepan, melt the dark chocolate over moderate heat. Turn off the heat when the dark chocolate melts half and shake the remaining solid portions of chocolate and melt it in the lingering heat so it’s thick but smooth.
  2. In another saucepan pour sugar and chopped almonds. Stir until the sugar melts and the nuts turn slightly brown in color.
  3. Pour the melted dark chocolate on the grease proof sheet over the platter and make circular discs. Top with chopped Pista, sweetened almonds and crystallized rose petals or candied peels and finally sprinkle some salt.
  4. Store it in the refrigerator until the chocolate discs and the nuts are entirely settled.
Dark-Chocolate-Disc-With-Rose-Petals

5 Brownie Bottomed Cheesecake Cups

If you want a brownie and a cheesecake basically a mouth-watering chocolate treat, do follow this recipe, it’s too good to ignore and if overlooked then a huge disappointment.

Ingredients:

  • Brownie Mix – 1 Packet
  • Apple Sauce – ½ cup
  • Sugar – 1 cup + ¾ cup
  • Egg Whites – 5
  • Vanilla Extract – Two Tablespoons
  • Flour – ½ cup
  • Cocoa Powder – 1/3 cup
  • Salt – ¼ tablespoon
  • Baking Powder – ¼ tablespoon
  • Cream Cheese – 2 packages
  • Cream – 1 cup
  • Milk – ½ cup
  • Chocolate Chips – 1 cup

Instructions:

  1. Meanwhile, in a large container, add the brownie mix powder, flour, one cup sugar, three egg whites, vanilla extract, applesauce, cocoa powder, salt and baking powder. Mix these ingredients thoroughly for the preparation of brownies.
  2. After continuous stirring when the mixture turns smooth and thick, pour it into a nine by thirteen-inch baking tray. Place a foil on the baking tray and sprinkle some cooking spray over it before pouring the brownie mixture.
  3. Finally, place the baking tray in the oven and bake for some 20-30 minutes. Prick with a fork to check whether the brownies are entirely baked.
  4. Cool it at room temperature and after sometime cut into circular shape using a circular cookie cutter. Remember to cut the brownies in the same dimension as the muffin cup.Place each brownie in the muffin cups of a big muffin plate and set aside.
  5. Meanwhile, in another large bowl, add cream cheese, sugar, egg whites and vanilla extract. Whisk until the mixture turns smooth and thick for the preparation of cheesecake.
  6. Pour this cheesecake mixture over each brownie in the muffin cup. Make sure to fill the cups completely. Place the muffin plate in the oven and bake them for 20-30 minutes in the oven to 350 degrees F.
  7. Prick with a toothpick to check whether the cheesecake is entirely baked. Cool it at room temperature and then after sometime store them in the refrigerator to chill down for some more minutes.
  8. Now for the preparation of ganache (a filling made of chocolate and cream) heat half cup milk and half cup cream on a medium heat.
  9. Pour the chocolate chips and stir until the mixture turns smooth and thick. Pour extra cream and chocolate chips in case you want your ganache to be thicker in consistency.
  10. Remove the brownie cheesecake from the refrigerator and pour the ganache over the brownie cheesecake and enjoy this chocolate treat!
Brownie-Bottomed-Cheesecake-Cups

6 Chocolate Lamingtons

Light, frothy chocolate dunked bars rolled up in coconut. The mystery to a decent lamington is the chocolate layer. This lamington recipe is simple, succulent and perfect for the afternoon tea. It’s flawless refreshment if you’re crazy about chocolates, and let’s confront it, who isn’t?

Ingredients:

  • Egg – 4
  • Sugar – 2 cups
  • Oil – 1 cup
  • Vanilla Extract – One Tablespoon
  • Flour – 3 cups
  • Baking Powder – One Tablespoon
  • Milk – 1 cup
  • Grated Coconut – 2 cups
  • Salt – ½ tablespoon
  • Powdered White Sugar – 2 cups
  • Cocoa Powder – 1/3 cup
  • Hot Milk – ½ cup
  • Butter – Three Tablespoons

Instructions:

  1. Heat up the oven to 180 degrees C. In a bowl whisk the eggs and sugar until foamy. Add vanilla extract and oil and continue stirring.
  2. Mix in flour and baking powder and pour one cup of milk. Stir the mixture until thick and smooth.
  3. Pour the mixture on a baking tray and place it in the oven. Bake it for 20-30 minutes and prick with a toothpick to check whether entirely baked.
  4. Cool the cake at room temperature. Cut small cubes and place the cubes on another platter.
  5. In another bowl, mix butter, cocoa powder, hot milk and powdered sugar and stir to form a thick mixture.
  6. Dip each of the cake cubes into the chocolate mixture and coat the cubes generously until entirely covered in chocolate.
  7. Roll the lamingtons in the grated coconut and cover up the cubes from each side. Store it in the refrigerator to settle down. Remove from the refrigerator 10 minutes before serving. Enjoy with a cup of tea!
Chocolate-Lamingtons

7 Molten Hot Chocolate

Our very own molten hot chocolate doesn’t need any introduction but certainly many of the good quality chocolates traded at the stores normally contain 50 to 60 percentages of cocoa solids so, if you decide on a chocolate with a greater percentage of cocoa, your molten hot chocolate will be perfectly thick, just the way you want.

Ingredients:

  • Cocoa Powder – Two Tablespoons
  • Milk – 300 ml
  • Chili Flakes – One Tablespoon
  • Brown Sugar – One Tablespoon
  • Dark Chocolate – 40 grams (70 percent cocoa solids)
  • Cinnamon – ¼ tablespoon
  • Vanilla Ice Cream
  • Grated Chocolate Bits

Instructions:

  1. Mix one tablespoon milk with cocoa powder to prepare a paste and then mix another tablespoon of milk to dilute the paste.
  2. In a saucepan, add milk and chili flakes and boil the contents on moderate heat. Let it simmer until the chili flakes infuse with the milk for around five minutes or some more.
  3. In a glass, pour the cocoa paste and hot milk mixture and blend thoroughly. Pour it back into the saucepan, and in mild heat add chopped dark chocolate, cinnamon, and sugar. Boil the contents for some minutes but do not burn it.
  4. Finally, serve it in coffee cups or cocktail glass, top it with cold vanilla ice cream and grate some chocolates.
Molten-Hot-Chocolate

8 Pear And Chocolate Upside Down Cake

The mid-week is precisely a decent time to endeavor this yummy delicacy. The permutation of pears and chocolate makes this cake look precious and of course taste super delicious.

Ingredients:

  • Pears – 5
  • Dark Chocolate – 180 grams
  • Butter – 250 grams
  • Eggs – 6
  • Sugar – 175 grams
  • Almonds – 100 grams

Instructions:

  1. Heat up the oven to 170 degrees C. Lubricate a deep 23-centimeter circular baking tin using oil.  
  2. Remove the peel of the pears, wash them, and chop each of them into eight equal parts. Arrange them circularly into a partially overlapping fan shape at the bottom of the baking tin.
  3. Transfer the chopped dark chocolates and butter in a hot vessel over a pot of moderately boiling water (avoid the vessel to be in contact with the water).
  4. While the chocolates are melting, whisk the eggs and sugar in a medium-sized bowl until the mixture turns fluffy and pale. Pour this into the hot vessel and add in chopped almonds. Stir the contents continuously until thick and smooth.
  5. Pour the chocolate mixture into the tin over the pears and spread evenly. Place it in the oven and bake for 45 minutes. Check with a fork if it’s entirely baked.
  6. Remove it from the oven and pour the sweet liquor all over the cake. Cool it down at room temperature and then place it upside down on a big platter. Let the cake come out so that the pears face the top. Cut it into equal pieces and serve.
Pear-And-Chocolate-Upside-Down-Cake

9 Extreme Chocolate Cheesecake

The best of both worlds, the taste of both chocolate and cheesecake in a single dish, topped with a dash chocolate syrup all of it melting in the mouth.

Ingredients:

  • Chocolate Wafers – 8 ounces
  • Sugar – Three Tablespoons + 1 ¼ cups
  • Butter – Seven Tablespoons
  • Cream Cheese – 24 ounces
  • Semi-sweet Chocolate – 10 ounces
  • Flour – Two Tablespoons
  • Vanilla Extract – One Tablespoon
  • Eggs – 4
  • Salt
  • Chocolate Syrup

Instructions:

  1. Heat up the oven to 375 degrees F.
  2. In the meantime, in a large container, mix three tablespoons of sugar and the crumbs of chocolate wafer, add in the melted butter and stir the mixture until the crumbs turn damp and cluster together.
  3. Transfer the whole mixture to a baking tin. Lubricate the baking tin using oil before pouring the mixture. Deeply press the mixture at the bottom of the tin and place it in the oven.
  4. Bake for 15 minutes until the crust turns slightly dark in color and is sweet-scented. Cool it in the room temperature and meanwhile lower the heat of the oven to 300 degrees F.
  5. Melt the dark chocolate in a saucepan. Add flour, cream cheese, the remaining cups of sugar, a pinch of salt and the molten dark chocolate in another bowl and whisk the ingredients until thick and fluffy.
  6. Whisk the eggs in a container and slowly add it into the chocolate mixture while stirring the mixture continuously.
  7. Also, add in the vanilla extract and keep stirring the mixture gently, without overbeating otherwise the cheesecake will cloud too much and will crack up when cool.
  8. Pour the cheesecake on the crust that was prepared earlier. Place the baking tin into the oven again and bake the chocolate cheesecake at 300 degrees F.
  9. Remove it from the oven when the center of the cheesecake shakes like jelly after an hour. The edges will be puffed up while the center will remain moist like a jelly.
  10. Cool it at room temperature and after that store it in the refrigerator to chill down along with the baking tin for solid 8 hours before serving. You can also store it for 3 days or up to 1 month for better taste.
  11. Remove it from the refrigerator and then slowly unfasten from the baking tin on a platter. Wash a knife under hot water, wipe it clean and slice the cheesecake into equal pieces, washing the knife under hot water and wiping it clean each time before cutting another slice.
  12. Serve it on a plate and garnish the top with chocolate syrup.
Extreme-Chocolate-Cheesecake

10 Chocolate Friands

Oh, how delicious these are! Here is chocolate baked to a crunchy façade and softy center, and extra chocolate on the crest.

Ingredients:

  • Dark Chocolate – 170 grams
  • Butter – 225 grams
  • Sugar – 310 grams
  • Flour – 105 grams
  • Cornstarch – Two Tablespoons
  • Salt – ¼ tablespoon
  • Eggs – 4
  • Cream – 150 ml
  • Semisweet Chocolate -115 grams

Instructions:

  1. Heat up the oven to 180 degrees C. Arrange small muffin container and cover the inner surface with butter and flour, removing out the excess flour from the surface of the containers.
  2. In a saucepan, melt the butter and pour it on the finely chopped dark chocolates in a large bowl. Mix the ingredients thoroughly until thick and smooth.
  3. In another bowl, mix flour, sugar, a pinch of salt and cornstarch. Pour this flour mixture into the chocolate mix, whisking thoroughly while pouring so as to avoid the formation of lumps. Beat two eggs in the chocolate and blend until entirely combined, then again whisk two eggs and continue stirring without overbeating the mixture.
  4. Pour this mixture into the muffin containers, filling only three-fourth of the containers. Arrange them on a baking tray and place them in the oven. Bake for 15 minutes until the muffins start cracking on the upper layer.
  5. Remove from the oven and cool them at room temperature. Now, for the preparation of ganache, in a saucepan, add the semisweet chocolates and pour the cream. Whisk the mixture until the chocolates melt entirely and the mixture forms a thick consistency.
  6. Hold each friand; make sure it is entirely cool before dipping them into the hot ganache. Dip the top of the friand into the ganache and place them back in the muffin cup. Let the ganache cool at room temperature for the smooth look at the top of the friands. Serve them after 1 hour when the ganache is entirely set. Enjoy the tasty treat!
Chocolate-friands

11 Peanut Butter Chocolate Chip Blondies

Savor them with your favorite coffee; you’ll be surprised at this wonderful discovery. Swift to prepare, you’ll experience the flavor of both slushy peanut butter and slushy chocolate in no time.

Ingredients:

  • Butter – ½ stick
  • Brown Sugar – 1 cup
  • Peanut Butter – ¼ cup
  • Egg – 1
  • Vanilla Extract – ½ cup
  • Flour – 1 ¼ cups
  • Baking Powder – ½ tablespoon
  • Baking Soda – 1/8 tablespoon
  • Salt – ¼ tablespoon
  • Milk – ¼ cup
  • Chocolate Chips – 1cup

Instructions:

  1. Heat up the oven to 350 degrees F. Oil a baking tray and set aside.
  2. Melt sugar and butter in a medium sized saucepan and stir continuously.
  3. Remove from the heat and pour the peanut butter and continue stirring until smooth and thick consistency forms.
  4. Set aside and cool the mixture at room temperature.
  5. In a large bowl, mix flour, baking soda, baking powder and salt thoroughly.
  6. Whisk the egg in the butter mixture and stir it.
  7. Add Vanilla extract and continue stirring until all the ingredients are entirely mixed in the butter.
  8. Pour the butter mixture into the flour in the large bowl and blend all the ingredients until the flour turns damp and cluster together.
  9. Pour half of the chocolate chips into the mixture and combine.
  10. Transfer the mixture into the baking tray spreading evenly on the tray.
  11. Sprinkle the remaining chocolate chips on the mixture and press the chips lightly.
  12. Place the tray in the oven and bake it for 25-30 minutes until it rises, the top becomes golden and the edges turn slightly brownish in color.
  13. Remove from the oven and cool it at room temperature. Cut it into square pieces and serve them with coffee.
Peanut-Butter-Chocolate-Chip-Blondies

12 Chocolate Éclairs

Éclairs is a long-drawn-out pastry prepared with a puff, packed with cream and outdid with a chocolaty frosting, a classic morsel, treasured by all chocolate enthusiasts! Serve these lip-smacking éclairs for a sweet course or special indulgence.

Ingredients:

  • Butter – ½ cup + Two Tablespoons
  • Water – 1 cup
  • Flour – 1 cup
  • Salt – ¼ tablespoon
  • Eggs – 4
  • Milk – 2 ½ cups
  • Vanilla Pudding Mix – 5.1 ounces
  • Cream – 1 cup
  • Confectioners’ Sugar – ¼ cup + 1 cup
  • Vanilla Extract – One Tablespoon
  • Bittersweet Chocolate – 2 ounces
  • Hot Water – Three Tablespoons

Instructions:

  1. Heat up the oven to 450 degrees F. Mix butter and water in a saucepan and bring them to boil until the butter entirely melts. After some time decrease the heat and add salt and flour. Stir with enough force such that any of the ingredients don’t stick to sides of the vessel.
  2. After some time remove the saucepan from the heat. Beat the eggs one after another in the saucepan and stir continuously until a smooth consistency.
  3. Spray cooking oil on a baking tray and spread it evenly on the surface. Wash an icing bag and dry it thoroughly. Fill the icing bag with the flour mixture and cut off one of the corners. Pipe out 4 inches long & 1 ½ inches wide cylindrical tube in the baking tray. Maintain some space between each tube. Place the tray in the oven and bake for 15 minutes.
  4. Reduce the temperature of the oven to 325 degrees F and bake for 20 minutes. Turn off the heat and cool the puffs in the oven.
  5. Whisk vanilla pudding mix and milk for 2 minutes in a large container. Set aside for 2 minutes until soft and smooth consistency forms. Beat the cream in another container until smooth. Add sugar and vanilla extract and stir heavily. Pour the cream mixture over the pudding mixture and stir continuously.
  6. After the puffs are cool, cut from the middle and fill the cream mixture. Fill each puff with the cream mixture and set aside.
  7. Melt butter and chocolate in a saucepan. Add hot water and sugar and stir continuously until smooth and thick. Remove the saucepan from heat and cool it at room temperature. After some time spread the chocolate mix over the puffs and store them in refrigerator to set for at least an hour or two. Enjoy the delicious chocolaty cream filled éclairs.
Chocolate-Éclairs

13 Double Chocolate, Sea Salt, And Rice Cookies

Cookie Fans around the globe unite! The most effective part about it is not only how delectable it taste but how swiftly it can be prepared in no time. A chewy and crunchy double chocolate cookie outdone with a dash of sea salt, these are unquestionable to fall for.

Ingredients:

  • Rice Flour – 140 grams
  • Gram Flour – 70 grams
  • Polished Flaxseeds – Four Tablespoons
  • Chewing Gum – One Tablespoon
  • Cocoa Powder – 100 grams
  • Sea Salt – 1 ½ tablespoon
  • Baking Powder –One Tablespoon
  • Baking Soda – ½ tablespoon
  • Brown Sugar – 200 grams
  • Dark Chocolate (70 percent) – 200 grams
  • Eggs – 3
  • Vanilla Extract – One Tablespoon
  • Butter – 200 grams
  • Powdered Sugar 150 grams

Instructions:

  1. Heat up the oven to 190 degrees C. Arrange a parchment paper on a baking tray. Spray some cooking oil on the surface and set aside.
  2. In a medium sized bowl, add rice flour, gram flour, polished flaxseeds, chewing gum, sea salt, cocoa powder, baking soda and baking powder and mix all the ingredients thoroughly.
  3. In another bowl, whisk butter and sugar, add vanilla extract and beat the eggs. Whisk the ingredients thoroughly and pour the flour mixture into it. Add finely chopped dark chocolate pieces and stir the mixture until the ingredients combine thoroughly and form dough.
  4. Scoop out small molds from the dough and cast them into a circular shape. Place them on the baking tray over the parchment paper maintaining 10 centimetres of space between each cookie. Sprinkle some sea salt and powdered sugar over the top.
  5. Place the baking tray in the oven and bake the cookies for 15 minutes until the edges are baked but the core remains soft. Turn off the oven heat; the cookies will bake in the residual heat.
  6. Remove the baking tray from the oven and cool the cookies at room temperature. Store the cookies in the refrigerator. Enjoy whenever you want!
Double-Chocolate-Sea-Salt-And-Rice-Cookies

14 Chocolate And Orange Soufflé

Jam-packed with cocoa powder and a slight tang of orange zest, these chocolate and orange soufflés are slushy, fuzzy, and an absolute melt in the mouth. One piece of advice, store the ingredients at room temperature and butter the moulds appropriately, you’ll definitely reward yourself with a tasty treat.

Ingredients:

  • Butter – Two Tablespoons
  • Confectioners’ Sugar – 90 grams
  • Egg Yolks – 8
  • Orange Zest – ½ tablespoon
  • Egg Whites – 10
  • Salt – ½ tablespoon
  • Dark Chocolate – 1 cup (powdered)

Instructions:

  1. Heat up the oven to 200 degrees C. Butter the interior surface of the soufflé cups properly. Pour sugar in the cups and spread evenly such that the sugar covers the whole interior surface appropriately. Remove excess sugar and set the cups aside.
  2. Beat the egg yolks and 50 grams of sugar in another container until a smooth consistency forms. Add orange zest and cocoa powder to the mixture and stir vigorously.
  3. Whip the egg whites in another container and add a pinch of salt. Stir continuously and then add the remaining 40 grams of sugar. Keep stirring until a soft and firm consistency forms but avoid stiffness.
  4. Pour a quarter of the egg yolk mixture into the egg white mixture and stir continuously. After some times of stirring, add the remaining egg yolk mixture, and mix well. Set aside for some moments.
  5. Fill the mixture into the soufflé cups; jam-pack the cups directly above the rim about one centimeter with the mixture. Avoid the mixture sticking on the edges of the cups otherwise, it’ll not rise.
  6. Place the cups in a roasting container and fill the bottom with warm water about one centimeter. Place the container on the heater and boil the water and then after some time transfer the container to the oven.
  7. Bake the soufflés for 12 minutes while reducing the temperature of the oven to 190 degrees C as soon as the soufflés start rising. When the soufflés rise up entirely, turn off oven heat and remove the cups from the water, dry the bottom surface of the cups and place them on the cup dishes. Garnish the top with powdered dark chocolate and serve hot.     
Chocolate-And-Orange-Soufflé

15 Chocolate Guinness Cake

Want a perfectly antiquated cake? Dig into this magnificent black mistress! This chocolaty treat is simply delightful and there is enough sweetness. A cream cheese decoration echoing at the top of the pastel head makes it more superior.

Ingredients:

  • Guinness Stout – 250 ml
  • Butter – 250 grams
  • Cocoa – 75 grams
  • Castor Sugar – 400 grams
  • Eggs – 2
  • Cream – 142ml
  • Vanilla Extract – One Tablespoon
  • Flour – 275 grams
  • Baking Soda – 2 ½ tablespoons
  • Cream Cheese – 300 grams
  • Icing Sugar – 150 grams
  • Double Cream – 125 ml

Instructions:

  1. Heat up the oven to 350 degrees F. Mix Guinness stout and butter in a saucepan over moderately low heat. Remove the saucepan from the heat after the butter melts and then add castor sugar and cocoa powder and mix the ingredients well.
  2. Beat cream, vanilla extract, and eggs in a medium sized container. Add baking soda and flour and whip all the ingredients until soft. Apply butter on a baking tray and pour the mixture. Place the baking tray in the oven and bake for 1 hour, until the cake rises. Remove from the oven and cool it at room temperature.
  3. Mix icing sugar, cream cheese and double cream in another bowl and beat the ingredients heavily and avoid the formation of lumps.
  4. Whisk the contents until smooth and then top the Guinness cake with the cream mixture so that it bears a resemblance to the foamy top of a renowned pint.
  5. Store it at room temperature for some moments until the cream is set. Enjoy the lovely delight.
Chocolate-Guinness-Cake

16 Chocolate Roulade

Freshly prepared coffee gives this sweet course a delicate mocha essence. This is made without flour so it’s light and feathery. Add berries to the cream filling and enjoy it in your dessert meal.

Ingredients:

  • Chocolate – 175 grams
  • Castor Sugar – 175 grams
  • Eggs – 6
  • Cocoa Powder – Two Tablespoons
  • Double Cream – 300 ml
  • Icing Sugar
  • Berries (optional – for the cream filling purpose)

Instructions:

  1. Heat up the oven to 350 degrees F. In the meantime, spread cooking oil on a baking tray and spread it evenly on the surface. Set aside for later use.
  2. Place the chopped chocolates in a hot vessel over a pot of moderately boiling water (avoid the vessel to be in contact with the water). Continue stirring until the chocolate melts completely. Remove the vessel from the heat and set aside to cool down at room temperature.
  3. Whisk egg yolks and sugar in another bowl until frothy. Now, add the prepared chocolate syrup over it when it is entirely cool and stir the contents heavily.
  4. In another container, beat the egg whites and stir until firm. Mix a spoonful of the whisked egg whites in the chocolate mixture, stir generously and then pour the remaining egg whites while stirring lightly. Add cocoa powder and continue stirring the mixture.
  5. Pour this mixture into the greased baking tray and evenly spread the mixture on the whole surface. Place it in the oven and bake until stiff to touch.
  6. Remove the tray from the oven after 20 minutes of baking and store it at room temperature to cool down entirely. Place a fresh moist brew towel on the top of the baking tray and leave it overnight.
  7. Whisk the cream and sugar in a container until firm. Add some chopped berries and stir continuously until the berries fuse with the cream entirely. (optional)
  8. Sprinkle icing sugar on a large baking tray, spreading evenly on the surface.
  9. Now, Remove the roulade from that baking tray and place it on this baking tray with icing sugar, pressing the roulade firmly so that it fits on the baking tray.
  10. Top the roulade with whisked cream spreading evenly on the surface.
  11. Gently start rolling the roulade like a Swiss roll, progressing securely by starting from one of its edges.
  12. Don’t fear if the roulade starts cracking while rolling because that is normal and also a charisma of our very own roulade. Press firmly while rolling so that it doesn’t open up and the cream sticks to the surfaces.
  13. Cut it into wide circular pieces after it is rolled and serve with evening tea or coffee. Enjoy the charming treat.
Chocolate-Roulade

17 Hot Chocolate Pudding

This pudding has a splendid rich chocolaty flavor, unified with cream. Swift and easy to prepare, bring the best chocolate from the store and reward yourself with a flavorsome dessert.

Ingredients:

  • Cornstarch – Two Tablespoons
  • Milk – 2 ¼ cups
  • Vanilla Extract – One Tablespoon
  • Sugar – 125 grams
  • Chocolate (70 percent cocoa solids) – 250 grams
  • Salt – 1/8 tablespoons
  • Eggs – 6
  • Cream – 1 cup

Instructions:

  1. Beat the eggs in a container and whisk them until firm and then set aside. Mix sugar, milk, and salt in a large saucepan and bring the contents to boil on moderate heat.
  2. Whisk finely chopped chocolate, sugar, and cornstarch in another container. Add milk in this container and stir till all the ingredients entirely blend.
  3. Pour this mixture into the saucepan containing milk and bring it to boil. Stir the mixture continuously until dense, silky and the chocolate melts entirely leaving no lumps.
  4. Remove the saucepan from the heat after 3 minutes of cooking. Pour one cup of this hot chocolate mixture in the container having whisked eggs. Mix thoroughly and pour this egg mixture into the saucepan.
  5. Cook the contents at moderate heat for 2 minutes while stirring continuously until thick. Avoid boiling and let it steam stirring continuously. Add the vanilla extract and stir for some more minutes.
  6. Finally, when the mixture turns thick and silky, pour it into pudding bowls and store it in the refrigerator.
  7. Whisk cream in another bowl and garnish the top of the pudding with a spoonful of whipped cream. Serve cool or if you wish you can enjoy it hot.
Hot-Chocolate-Pudding

18 Chocolate Cherry Bread And Butter Pudding

Discover the deep vanilla essence playing perfectly with the delicious bread, triple chocolate, fresh beautiful cherries, and almonds. Try this dish with a gentle scoop of whipped cream and you’ll definitely reach the seventh heaven.  

Ingredients:

  • Cherries – 200 grams
  • Butter – 55 grams
  • White Bread – 12 slices
  • Sugar – 175 grams
  • Chocolate – 175 grams
  • Double Cream – 450 ml
  • Milk – 230 ml
  • Vanilla Extract – One Tablespoon
  • Icing Sugar
  • Whipped Cream

Instructions:

  1. In a bowl, add cherries. Meanwhile, butter four bread slices on one side.
  2. Place the bread slices keeping the buttered side down in an oiled baking tray. Then, arrange half of the chopped chocolates and cherries on the bread slices in an equal layer.
  3. Place an additional coating of bread slices keeping the buttered side downwards and pour the remaining chocolate and cherries.
  4. Arrange the finishing layer of bread slices keeping the buttered side down over the cherry and chocolate layer.
  5. Beat eggs, sugar, double cream, vanilla extract, and milk in a bowl. 
  6. Pour this mixture into the baking tray over the bread slices evenly. Store the baking tray along with the contents in the refrigerator for overnight.
  7. Heat up the oven to 180 degrees C. Place the baking tray in a boiling tin and pour hot water to arise partially on the sides of the baking tray.
  8. Place them in the oven and bake for one hour until the top of the pudding turns golden in color and crunchy in texture.
  9. Turn off the heat and let the pudding rest in the oven for some moments. Remove from the oven and cut it into slices.
  10. Place the slices on a large dish and sprinkle icing sugar on the top. Finally, garnish with large scoops of whipped cream and serve warm. Enjoy the succulent taste of Chocolate Cherry Bread and Butter Pudding.
Chocolate-Cherry-Bread-And-Butter-Pudding

19 Chocolate Fudge and Sea Salt Brownies

Mellowing the butter, chocolate, and sugar together gives thick fudge like smoothness, making this dish a rich chocolaty dessert. This delicacy is easy to make and is loaded with the bulk of almond bits to make it even more delicious.

Ingredients:

  • Butter – 1 ½ cup
  • Chocolate – 2 ounces
  • Cocoa – ¼ cup + Two Tablespoons
  • Sugar – 2 cups
  • Eggs – 3
  • Vanilla Extract – 1 ½ tablespoons
  • Flour – 1 cup
  • Sea Salt – ½ tablespoon
  • Almonds – 50 grams

Instructions:

  1. Heat up the oven to 350 degrees F. Place a foil on a baking tray and cover the edges. Spread butter on the surface of the foil evenly. Chop the almonds into fine pieces and set aside in a small bowl for later use.
  2. Melt chocolate and butter in a large pan over little temperature, shaking occasionally. Remove the pan from the heat and then add sugar, cocoa powder, vanilla extract, flour, eggs and chopped almonds. Mix all the ingredients thoroughly until smooth and firm.
  3. Pour the mixture into the baking tray and evenly spread it over the foil. Sprinkle sea salt over the fudge brownie and whirl the salt using a knife.
  4. Place the tray in the oven and bake for 35 minutes until the edges are baked but the center is still soft. Remove the tray from the oven and cool the fudge brownie at room temperature for an hour.
  5. Now store the fudge brownie along with the tray in the refrigerator for another 1 hour until thick and steady.
  6. Raise the fudge brownies from the pan and remove the foil from the bottom. Place it in another large platter and cut it into square pieces. Serve the fudge brownies and enjoy!
Chocolate-Fudge-and-Sea-Salt-Brownies

20 Chocolate Sandwich Cookies

Crispy chocolate cookies with smooth cream filling are everyone’s adored treat. A perfect balance of aroma and texture in a single cookie sandwich boosted with a touch of nostalgia, this recipe will surely make your heart beat with joy.  

Ingredients:

  • Flour – 3 cups
  • Sugar – 1 ½ cups
  • Cocoa Powder – ¾ cup
  • Salt – ¾ tablespoons
  • Baking Powder – Three Tablespoons
  • Milk – 1 ½ cups + One Tablespoon
  • Eggs – 2
  • Vanilla Extract – Three Tablespoons
  • Shortening – ¾ cup
  • Butter – ¾ cup
  • Sugar – 2 cups
  • Salt – 1/8 tablespoon
  • Marshmallow Crème – 7 ounces

Instructions:

  1. Heat up the oven to 400 degrees F. Mix flour, cocoa powder, sugar, baking powder and ¾ tablespoons of salt in a large container thoroughly.
  2. Add 1 ½ tablespoons of vanilla extract, 1 ½ cups of milk and shortening in the container. Beat the eggs and stir the mixture continuously until a firm liquid consistency forms.
  3. Oil a baking tray and pour the mixture by circular tablespoons on it. Maintain space between each cookie.
  4. Place the baking tray in the oven and bake for 8 to 10 minutes. Remove the tray from the oven after baking and cool the cookies at room temperature.
  5. Beat butter, sugar, salt, marshmallow crème, one tablespoon of milk and 1 ½ tablespoons vanilla extract in a bowl until the mixture is smooth.
  6. Take a spoonful of cream mixture and spread it on one side of a cookie, top it with another cookie in a sandwich style. Set aside in a dish for some moments until the sandwich settles entirely or store all the cookie sandwiches in the refrigerator.
  7. Serve cool and enjoy!    
Chocolate-Sandwich-Cookies