5 chocolate dessert recipes to try this World Chocolate Day

Shared experiences make for the fondest memories, but there is something to be said about the satisfaction that comes with solitary moments of joy. Instances of unadulterated happiness that we keep to ourselves. Ones that spark joy, even if for a few seconds, every time we look back at them. Think spotting a balloon gone rogue and floating in the sky while being stuck in traffic, chancing upon a scribble in a pre-loved book you picked up during your travels, or impromptu midnight feasts with yourself, where you decide to try your hand at one of your favourite chocolate dessert recipes, and get to make your cake and eat it too.

That’s exactly what we’re celebrating (and encouraging) this World Chocolate Day – the joy of successfully attempting chocolate dessert recipes that you’ve been craving, and subsequently demolishing it all by yourself.

We asked our readers about the chocolate desserts they’ve been craving, and curated simple yet delicious chocolate dessert recipes that they can try the next time they decide to have a chocolatey party for one.

5 chocolate dessert recipes to try this World Chocolate Day

1. Chocolate Hazelnut Cheesecake

 

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A post shared by Kristina Ogorodnik (@_matryoshka_bakery_)

Ingredients:

• 140g unsalted butter
• 300g digestive biscuits
• 500g cream cheese
• 85g icing sugar
• 300ml double cream
• 1 tsp vanilla extract
• 15 hazelnut chocolates
• 4 tbsp hazelnut spread
• 25g hazelnuts

Directions:

1. Melt butter over medium heat crush biscuits to a fine crumb, and mix till it’s well combined. Press it down firmly into the cake tin’s base.
2. Beat the cream cheese and icing sugar to soften.
3. Whisk cream and vanilla in a separate bowl, then fold into the cream cheese.
4. Stir in the chopped chocolate and spoon it over the biscuit base.
5. Set it to chill for at least six hours. Once set, spread hazelnut spread over the top of the cheesecake and decorate with chocolate and hazelnuts.

Source: Bbcgoodfood.com

2. Baked Chocolate Doughnuts

 

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A post shared by Jennifer Switzer (@beyond.the.butter)

Ingredients:

For doughnut batter

• 1 cup flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 large egg
• 1/2 cup granulated sugar
• 1/3 cup milk
• 1/4 cup yoghurt
• 2 tbsp butter
• 1/2 tsp vanilla extract

For chocolate glaze

• 1/2 cup semi-sweetened chocolate
• 3 tbsp heavy cream
• 2 tbsp butter

Directions:

1. Whisk together flour, cocoa powder, baking powder, baking soda and salt in a large bowl.
2. Whisk together egg and sugar. Add milk, yoghurt, melted butter and vanilla extract, and whisk together.
3. Mix both mixtures till a thick batter is formed. Fill up doughnut cavities and bake for 9-10 minutes.
4. Set aside to cool for five minutes and then transfer to a wire rack.
5. Make the chocolate glaze by mixing melted chocolate, heavy cream and butter.
6. Dip the tops of the doughnut into the glaze and place on a rack to set, then enjoy!

Source: Prettysimplesweet.com

3. Chocolate and Chili Tart with Lime

 

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A post shared by Annesha Chakrabarty (@myhappyplace172)

Ingredients:

For pastry case

• 250g of plain flour
• 100g of icing sugar
• 35g of ground almonds
• 125g of unsalted butter, plus more for greasing
• 1 egg
• 1 egg yolk, beaten for egg wash

For chocolate and chilli filling

• 350ml of double cream
• 150ml of milk
• 3/4 tsp chilli flakes
• 400g of 70% dark chocolate, roughly chopped
• 2 eggs, beaten

To serve

• 8 dollops of crème fraîche
• Lime zest

Directions:

1. To make the pastry, sift the flour and icing sugar into a mixing bowl, then stir in the ground almonds. Add the butter and rub together using your hands until the mixture resembles breadcrumbs.
2. Add the egg and mix together, until just combined into a dough. Wrap in cling film and rest in the fridge for one hour.
3. For the filling, heat the double cream and milk to a boil, then add the chilli flakes. Remove from the heat and leave to infuse for one hour.
4. Preheat the oven to 190°C/gas mark five and lightly grease the tart tin. Roll out the pastry to a 3mm thickness and use it to line the tin, pushing it gently into the edges. Line with greaseproof paper and add baking beads.
5. Blind-bake until the pastry is lightly golden, which should take about 10 to 15 minutes. Remove the baking beans and return to the oven for another 10 to 15 minutes until the pastry is golden brown.
6. After removing the pastry from the oven, use a pastry brush to glaze the pastry with the egg yolk and return to the oven for one minute before setting it aside to cool. This will seal the case for the chocolate mixture.
7. Reduce the oven temperature to 150°C/gas mark 2 and place the chocolate in a medium-sized mixing bowl. Pass the infused chilli cream through a sieve into a clean pan and bring to a boil.
8. Once boiled, pour the hot cream over the chocolate and stir until the chocolate has fully melted. Gradually add the beaten eggs and mix well.
9. Pour the mixture into the prepared pastry case and carefully transfer it to the oven. Bake until just set for approximately 15 to 20 minutes, then remove and allow to cool at room temperature.
10. To serve, sprinkle the tart with lime zest, cut with a hot knife and plate with a generous dollop of crème fraîche.

Source: Greatbritishchefs.com

4. Chocolate Lava Cake

 

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A post shared by Kitchen 335 | Ellie Haley (@kitchen335co)

Ingredients:

• 113.39g (4 ounces) unsalted butter, plus more for greasing the ramekins
• 170g (6 ounces) bittersweet chocolate, preferably Valrhona
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• Pinch of kosher salt
• 2 tbsp all-purpose flour, plus more for dusting the ramekins

Directions:

1. Preheat oven to 232.22°C (450°F). Butter and lightly flour four six-ounce ramekins. Tap out excess flour. Set the ramekins on a baking sheet.
2. In a double boiler, over simmering water, melt butter with chocolate.
3. In a medium bowl, beat eggs with egg yolks, sugar, and salt at high speed until thickened and pale.
4. Whisk melted chocolate until smooth.
5. Quickly fold it into the egg mixture, along with the flour.
6. Spoon batter into prepared ramekins and bake for 12 minutes, or until sides of cakes are firm but centres are soft.
7. Let cakes cool in ramekins for one minute, then cover each with an inverted dessert plate. Carefully turn each cake over, let stand for 10 seconds, and then unmold. Serve immediately.

Source: Foodandwine.com

5. Soft and Chewy Chocolate Chip Cookies

 

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A post shared by Tricia Buice (@savingroomfordessert)

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter (melted)
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tbspvanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions:

1. Preheat the oven to 165°C (325°F). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt. Set aside.
3. In a medium-size bowl, mix together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough one-fourth cup at a time onto the prepared cookie sheets. Keep the cookies about three inches apart.
5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Source: Insanelygoodrecipes.com