10 Non-Boring Recipes To Make With Chocolate
Studies have proved that a considerable amount of dopamine (the happy chemical) is released in the brain on the consumption of chocolate. No wonder then that so many of us are addicted to having at least a bite of chocolate every day. Luckily, the world of chocolate go so far beyond your standard chocolate cake, and we’ve rounded up some of the best. From chromo-protein cookies to dark torte, there’s something for everyone, ensuring you never have to end a meal without something sweet. Best part? You can get all your ingredients for the below recipes delivered to your home with bigbasket – put on your chef’s hat right away.
- Sugar – ½ cup
- Milk – ⅓ cup
- Unsalted butter – 2 tablespoons
- Unsweetened cocoa powder – 2 tablespoons
- Vanilla essence – 1 teaspoon
- Salt – one pinch
- Peanut butter – ¼ cup
- Rolled oats – 2 cups
- Place butter paper on a cookie sheet and keep aside.
- Over low heat, in a saucepan, add sugar, milk, butter, cocoa powder, vanilla and salt, and whisk until the mixture is smooth without chunks.
- Now add the peanut butter and mix well until it melts.
- Remove the pan from heat and fold in the oats.
- With a tablespoon, dollop out even sized batter on the cookie sheet.
- Place in the refrigerator and let the choco-cookies chill for half an hour before serving.
- Store the cookies in an airtight jar in the fridge.
- Instant chocolate custard mix – 250 gms
- Milk – 2 cups
- Whipped cream – 2 cups
- Sugar-free crackers – 7-8, crushed
- Marshmallows – if possible
- Make the chocolate custard according to instructions on the pack.
- Once the custard is set, fold in whipped cream.
- Pour chocolate syrup and crushed crackers in two separate bowls. Dip the rim of the bowl in melted chocolate and then in the crushed crackers.
- Now, fill the bowl with the pudding mixture and top with some marshmallows.
- Or, you may simply mix all ingredients and top with the crushed crackers.
- Refrigerate and serve when chilled.
- Desiccated coconut – ½ cup
- Cocoa powder – 20 gms
- Baking powder – ¾ tsp
- Salt – a pinch
- Coconut oil – ¼ cup
- Whole milk – ¼ cup
- Eggs – 4
- Vanilla essence – 1 tsp
- Sugar – 2 tbsp
- Preheat the oven to 175 degrees; line two baking dishes with butter paper and set aside.
- In a bowl, mix the coconut, cocoa powder, baking powder, and salt.
- In another bowl, whisk the coconut oil, almond milk, eggs, vanilla extract, and sugar well.
- Into the bowl with wet ingredients, sift the dry ingredients, and mix until blended well.
- With a large spoon or cookie scoop, portion out equal scoops on the baking sheets.
- Bake until the surface is spongy to touch.
- Let them cool completely.
- Top with the frosting of your choice and serve.
No-Bake Dark Bars
- Rolled oats – 1 and ½ cups
- Nuts – 1 cup
- Chopped almonds – 1 cup
- Dates – 1 cup, pitted and halved
- Salt – 1/3 tsp
- Dark chocolate chips – 1 and ½ cups
- Vanilla essence – 1 tsp
- Preheat the oven to 175 degrees.
- Line two baking sheets with butter paper and spread the oats, nuts and almonds between the two sheets.
- Bake for about 15 minutes to toast and until you can smell the aroma.
- Transfer these toasted ingredients to the mixer on cooling and add dates and the salt, process until the mixture looks coarse and sandy.
- Add the chocolate chips and vanilla essence, and process again until the mixture looks dark brown.
- Place this mixture into butter paper-lined square pan. Press and fill the entire pan and flatten the top with a flat knife or spatula.
- Refrigerate until chilled.
- Slice with a greased knife and store in airtight containers in the fridge.
Dark Chocolate Stuffed Berries
- Raspberries or strawberries – 500 gms, pitted
- Dark chocolate chips – as required
- Place 1-2 chocolate chips inside the cleaned and pitted berries.
- Refrigerate to chill.
- You may even freeze these.
- Serve cold.
- Biscuits of your choice – 12
- Dark chocolate chips – 1 ½ cups, melted
- White chocolate chips – 1 cup, melted
- Vegetable oil – 2 tsp
- Prepare a baking tray by lining it with butter paper, and keep aside.
- In a bowl, mix well the melted dark chocolate chips and oil.
- Dip each biscuit in the mix and place in the baking dish.
- Refrigerate for 15-20 minutes.
- With a spoon, drizzle white chocolate on the chilled biscuits.
- Refrigerate again for 10-15 minutes.
- Store in the fridge in an airtight jar.
- Sugar – ½ cup
- Cocoa powder – ½ cup
- Cornflour – 2 tsp
- Salt – ½ tsp
- Milk – 2 and ½ cup
- Egg yolks – 3
- Chocolate – 1 cup, chopped
- Butter – 2 tbsp
- Vanilla essence – 1 tsp
- Whipped cream
- Chocolate chips
- Combine sugar, cocoa powder, cornflour, and salt in a saucepan. Add milk gradually whisking to mix.
- Place the pan on medium heat and keep whisking until the mixture comes to a boil.
- Place egg yolks in a bowl and beat until frothy.
- Pour the egg mixture back into the saucepan, whisking continuously.
- Place back on medium heat and keep whisking until it thickens to a pudding-like consistency.
- Remove from heat and add chocolate, butter, and vanilla, while whisking until smooth.
- If the mixture looks lumpy, strain it through a fine strainer.
- Place a plastic wrap directly on the surface of the pudding and refrigerate until chilled or for two hours.
- Serve in pudding bowls topped with whipped cream and chocolate chips.
- Dark chocolate – 1 cup
- Unsalted butter – 4 tbsp
- Eggs – 6
- Sugar – 1 cup
- Almonds – 4 tbsp
- Preheat oven to 175 degrees. Lightly grease a 10-inch cake pan and keep aside.
- In a bowl, over a pan of simmering water, melt butter and chocolate while stirring until they blend well. Keep aside to cool.
- Whisk egg yolks with sugar in a bowl until fluffy.
- Gently pour in the melted chocolate into the egg mixture while stirring. Fold in the almonds and set aside.
- In a large bowl, beat egg whites until stiff. Fold this into the chocolate mix.
- Pour this mixture into the prepared cake pan and bake for about half an hour.
- Ideally, the torte should be very moist in the middle.
- Transfer the torte onto a wire rack and cool completely before serving.
Chocolate Mocha Mousse
- Semisweet chocolate – 2 tbsp, chopped
- Bitter chocolate – 2 tbsp, chopped
- Egg yolks – 2
- Instant coffee powder – 1 ½ tsp
- Heavy cream – 1 ½ cup
- Sugar – 4 tbsp
- Melt the chocolates in a double boiler or microwave. Let it cool slightly.
- Whisk together the egg yolks, coffee powder, sugar, and ½ cup cream.
- Cook over medium heat for 2-3 minutes; do not let the mixture simmer or boil.
- Fold the egg mixture into the cooled chocolate and whisk to blend. Refrigerate for about half an hour.
- Beat the remaining cream and a tablespoon of sugar until stiff.
- Fold this mixture into the chocolate mix.
- Place in serving dishes and refrigerate for 20 minutes.
- Sprinkle chocolate shavings or chips before serving.
- Mixed berries – 1 ½ cup
- Semisweet chocolate – 2 cups, chopped
- Vegetable oil – 2 tbsp
- Line a baking tray with butter paper.
- Combine chocolate chips and the oil in a bowl and melt in a double boiler or microwave, stirring at all times.
- Dip the berries in the chocolate mix and place on the baking tray.
- Refrigerate until the chocolate is firm, for about half an hour.
- Serve chilled, drizzle with cream if desired.