Top 10 Delicious Chocolate Dishes You Should Try

Ingredients:

• 3 cups unsweetened almond milk (Breeze Almondmilk Cashewmilk)
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• A pinch of kosher salt (for dietary purposes)
• For garnish: whipped cream, shaved dark chocolate

Instructions:

• Heat the almond milk in a small saucepan over medium heat, stirring occasionally.
• Add the cocoa powder, maple syrup, vanilla, and salt. Stir well to combine.
• Taste and adjust sweetness to your preference.
• Pour the chocolate milk into cups. Let it cool slightly before adding whipped cream and a sprinkle of shaved dark chocolate on top.
• Enjoy while still warm!

Ingredients:

• 500ml whole milk
• 5 egg yolks
• 5g salt
• 70g sugar
• 30g cornstarch
• 15g cocoa powder
• 140g dark chocolate
• 65ml heavy cream
• 15g butter
• 6ml vanilla extract

Instructions:

• Start by heating the whole milk and salt in a saucepan over medium heat, stirring occasionally until it begins to simmer and bubble along the edges.
• While the milk is heating, whisk the egg yolks and sugar in a bowl at high speed for 2 minutes until the mixture turns pale yellow.
• Next, add the cocoa powder to the egg mixture and blend well.
• Gradually pour the hot milk into the egg mixture while whisking continuously.
• Once the milk is fully incorporated, strain the mixture to remove any lumps.
• Return the mixture to the stove and cook over low heat, stirring constantly with a whisk to prevent burning.
• Continue cooking until the mixture thickens. Then, remove from heat and stir in the dark chocolate until fully melted and smooth.
• Add the butter, heavy cream, and vanilla extract, mixing until the ingredients are fully combined.
• Your chocolate pudding is ready to enjoy! It can be served warm or chilled in the fridge for a cooler treat.

Ingredients:

• 200ml heavy cream (you can use fresh cream or whipping cream)
• 500g raw chocolate (the kind used for baking, already sweetened)
• 100g unsalted butter (the kind used for baking)
• Cocoa powder for dusting

Tools Needed:

• 1 square container (plastic or food storage box)
• Sieve, egg whisk
• Wax paper or plastic wrap
• Grater.

Instructions:

• Step 1: Prepare the ingredients for the Nama Chocolate. Grate the chocolate finely. If you're using chocolate chips, you can leave them as is since they're already small. Line a square container with wax paper or plastic wrap.
• Step 2: Cooking: Whip the cream by heating it over high heat until it starts to simmer, then whisk continuously. Remove from heat and immediately stir in the grated chocolate until it melts. Add the butter and whisk again until the mixture is smooth and well-combined. Pour the mixture into the prepared container, smoothing the top with a layer of wax paper or oil blotting paper. This tip helps smooth the surface of the chocolate better. Place it in the fridge.
• Step 3: Dusting with cocoa powder: Once the chocolate has hardened, take it out and dust the top with cocoa powder using a sieve. Your Nama Chocolate is now ready to enjoy with its creamy, rich flavor.
• Notes: You can also dust the chocolate with matcha powder or lemon powder instead of cocoa. If you refrigerate the chocolate in the freezer, let it set for about 2 hours; if you use the fridge, leave it overnight. Nama Chocolate has a smooth, slightly sweet flavor, with the perfect balance of chocolate richness.

Ingredients:

• 2 ripe bananas, sliced
• 6 ripe strawberries
• 6 small apples
• 10 red cherries
• Wooden skewers
• 500g dark and white chocolate

Instructions:

• Step 1: Preparation:
  • Wash and dry the strawberries, apples, and cherries, keeping the stems intact.
  • Peel and slice the bananas into approximately 1 cm thick rounds.
  • Use the pointed end of a skewer to pierce the stems of the strawberries, apples, and cherries.
  • Place the chocolate in a microwave-safe bowl, heat it for 40-60 seconds, then stir until smooth. If you don't have a microwave, place the bowl over a pot of simmering water and stir until melted.
• Step 2: Dipping:
  • For strawberries, apples, and cherries: Hold the skewered fruit and dip it gently into the melted chocolate, turning to coat evenly. You can sprinkle colorful candy bits or shredded chocolate on top for added decoration. Place the fruit upright in a cup to keep the chocolate from dripping.
  • For bananas: Dip each slice individually into the chocolate, gently stirring with a fork to coat, then place on a separate skewer. You can also add shredded coconut, colorful candy bits, or chocolate sprinkles before serving.
  • Chill the dipped fruits in the fridge for 5-10 minutes to set the chocolate.
• Result and Tips: The slightly bitter chocolate pairs wonderfully with the sweet, juicy fruits for a refreshing and delicious treat. Once you try a bite, you’ll want to keep eating more. To prevent the chocolate from hardening too quickly, keep the bowl of chocolate over warm water while dipping. Enjoy your chocolate-dipped fruits!

Whether it's a hot summer day or a chilly winter evening, chocolate ice cream is always a treat that’s hard to resist. Making chocolate ice cream at home is simple, and you'll be enjoying it in no time.

Ingredients:

• 400g whipping cream
• 140g sweetened condensed milk
• 60g pure cocoa powder
• A mixing bowl, whisk or electric mixer

Instructions:

• Start by chilling the 400g of whipping cream. Then, pour it into a large bowl. Whisk or use an electric mixer to beat the cream until it reaches soft peaks, with the peaks slightly curling over when you lift the whisk.
• Add the 140g of sweetened condensed milk and 60g of cocoa powder to the whipped cream. Gently fold the mixture together with a whisk, but be careful not to over-mix to prevent the mixture from separating. The ideal consistency should be smooth, thick, and creamy.
• Once well-mixed, pour the mixture into a mold, tray, or bowl. Use a spatula to evenly spread it out. Cover the surface with plastic wrap and place it in the freezer for about 4 hours.
• After 4 hours, remove the ice cream from the freezer and it's ready to serve. For an extra treat, enjoy the ice cream with a crispy cone or some chocolate sprinkles on top.

Chocolate cookies are a perfect treat for family and friends to enjoy during weekend gatherings. With their tempting appearance, balanced sweetness, buttery flavor, and crispy texture, they’re sure to be a hit.

Ingredients:

• 300g all-purpose flour
• 150g powdered sugar
• 1g salt
• 2.5g baking soda
• 10g cocoa powder
• 185g unsalted butter
• 2 egg yolks
• 100g chocolate chips

Instructions:

• In a bowl, sift together 300g of flour, 150g of powdered sugar, 1g of salt, and 2.5g of baking soda. Then, add 10g of sifted cocoa powder and mix well.
• Soften the 185g of butter and mash it until smooth. Add 2 egg yolks and 7.5ml of vanilla extract, then mix thoroughly.
• Gradually add the dry flour mixture into the butter mixture, stirring with a whisk. Once incorporated, use your hands to knead until the dough comes together, being careful not to overwork it.
• Add 100g of chocolate chips to the dough and mix evenly.
• Roll the dough into balls, adjusting the size to your preference. Flatten each ball slightly, and sprinkle a few more chocolate chips on top for decoration.
• Preheat the air fryer at 160°C for 15 minutes. Arrange the cookies in the fryer basket and cook for 15 minutes. Once done, remove the cookies and enjoy!

Ingredients:

• 50g almonds
• 50g chocolate
• 30g powdered sugar
• 20ml cooking oil

Instructions:

• Step 1: Toast the almonds for about 10 minutes until they’re perfectly roasted.
• Step 2: Melt the chocolate using a pot or double-boiler method. If you want a creamier texture, you can add a few tablespoons of heavy cream to the chocolate.
• Step 3: Stir in the powdered sugar and mix until fully dissolved, blending with the chocolate. Add the almonds and stir to combine, ensuring the mixture has a good binding consistency.
• Step 4: Prepare a sheet of foil and quickly spread the almond-chocolate mixture evenly on it. Let it cool and solidify. Once the chocolate has hardened, store the pieces in a glass jar and keep them in the refrigerator for later use.

Ingredients (for 10 pieces):

• 1 egg
• 130g unsweetened milk (or 185g egg + milk)
• 40g sugar
• 4g instant yeast (sweet yeast)
• 140g bread flour (Type 13)
• 140g all-purpose flour (Type 11) (you can substitute with 280g bread flour or 280g all-purpose flour)
• 2g salt
• 35g unsalted butter (softened to room temperature)
• For decoration: melted chocolate, white chocolate buttons, dark chocolate buttons

Instructions:

• Mix together 130g milk, 1 egg, 40g sugar, and 4g instant yeast. Add 140g bread flour and 140g all-purpose flour, along with 2g salt, into the wet mixture. Use a spatula to stir until the dough absorbs the liquid and forms a cohesive ball.
• Transfer the dough to a floured surface and knead for 15 minutes until the dough is soft, elastic, and smooth. Kneading is like washing clothes: push the dough forward, then pull it back, occasionally slamming it onto the table to build elasticity.
• After kneading for 15 minutes, add 35g softened butter to the dough and knead for another 15 minutes until the dough becomes shiny, smooth, and elastic. If you can stretch the dough without it breaking (windowpane test), that's ideal. Otherwise, just ensure it’s smooth and soft. Form the dough into a ball, place it in a greased bowl (use oil or butter to grease), cover it, and let it rise for 45–60 minutes until it doubles in size.
• Once risen, deflate the dough, divide it into 10 equal pieces (about 50g each), roll them into balls, and let them rest for 5 minutes. Cover the dough balls with a cloth or plastic wrap to prevent them from drying out.
• Lightly dust the dough balls with flour, then roll them out into flat discs. Use a piping tip or any round object to make a hole in the center of each dough disc. Place them on parchment paper and repeat for the rest of the dough.
• Once all donuts are shaped, cover them with a cloth or plastic wrap and let them rise for another 45–60 minutes.
• Heat oil in a frying pan and fry the donuts until golden brown on both sides. Drain the donuts on a rack to remove excess oil, and let them cool slightly. Once cooled, dip the donuts in melted chocolate and decorate with designs of your choice, such as teddy bear faces or any other fun shapes!

And there you have it! Chocolate donuts made just like bread, but fried instead of baked.

If you're a fan of chocolate, you can't miss this rich, soft, and moist Brownie cake. Surprisingly easy to make.

Ingredients:

• 250g dark chocolate
• 150g all-purpose flour
• 250g unsalted butter
• 6 eggs
• 200g white sugar
• 5g salt

Required tools: Whisk, oven, cake pan

Instructions:

• Melting the chocolate: Chop the butter and dark chocolate into small pieces. Place a pot of water on the stove and bring it to a boil. Put a large glass bowl on top of the pot, ensuring it doesn't touch the water, then add the butter and chopped chocolate. Let them melt together using steam until smooth and combined. Remove from heat and let cool completely. Note: Avoid overheating the chocolate, as it will separate.
• Mixing the batter: Using a mixer, beat the 6 eggs and 200g sugar on medium speed until the mixture is well-combined and bubbly. Reduce speed and add the cooled melted chocolate mixture, continuing to mix until combined. Sift in 150g all-purpose flour and a pinch of salt. Stir until smooth and thickened, then stop mixing and prepare to bake. Tip: Ensure the chocolate mixture is fully cooled before adding to the eggs, as hot chocolate will cause the egg proteins to cook, ruining the batter.
• Baking the cake: Pour the batter into a cake pan lined with parchment paper. Spread the batter evenly and bake in a preheated oven at 180°C (350°F) for 20-25 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is done. Let the cake cool in the pan before slicing into bite-sized pieces.
• Result: The Brownie should be dense and moist, with the deep, bitter taste of chocolate perfectly balanced by the richness of the other ingredients. A bite reveals the intense chocolate flavor that no chocolate lover can resist.

These small chocolate mousse cakes are enveloped in a rich, slightly bitter chocolate coating, perfect for chocolate lovers.

Ingredients:

• 30g cake flour
• 15g cocoa powder
• 12g gelatin powder
• 1/4 teaspoon baking powder
• 3 eggs
• 50g milk chocolate
• 190g dark chocolate
• 150g sugar
• 15g vegetable oil
• 3ml vanilla extract
• 360g heavy cream
• 75ml fresh milk
• 8ml corn syrup

Required tools: Pot, mixer, strainer, whisk, 6cm cake pan, 18cm cake pan, piping bags...

Instructions:

• Making caramel: In a pot, combine 28g sugar, 8ml corn syrup, 8ml water, and 1 teaspoon salt. Place on low heat, stirring occasionally to melt the sugar. Be careful to stir gently to avoid burning. Cook until large bubbles form and the syrup turns a golden color, then turn off the heat. Gradually add 11ml warm water and stir until the caramel loosens.
• Making the caramel mousse layer: Dissolve 2g gelatin in 10g water and add to the caramel, mixing well. Add 10g condensed milk and stir until smooth. Strain the mixture to remove any undissolved gelatin. Add 85g heavy cream and 5g sugar, mixing gently until the mixture turns a light brown color. Transfer the caramel mousse to a piping bag and fill 1/3 of the 6cm cake pan. Chill in the freezer for 1-2 hours to set.
• Melting chocolate and sifting dry ingredients: In a bowl, combine 20g milk chocolate, 25ml fresh milk, and 15g vegetable oil. Heat over a double boiler, stirring until melted. Sift 30g cake flour, 15g cocoa powder, and 1/4 teaspoon baking powder together and mix thoroughly.
• Making the cake batter: Whisk 2 egg yolks and 15g sugar together until smooth. Gradually pour in the melted chocolate mixture, stirring continuously until fully combined. Sift the dry ingredients into the egg-chocolate mixture and stir gently. Place the bowl over a warm water bath to loosen the mixture.
• Baking the cake: In a separate bowl, beat 2 egg whites at low speed for 30 seconds, then increase to high speed. Gradually add 20g sugar in two parts, beating until soft peaks form. Fold the whipped egg whites into the batter in three additions, mixing gently with a spatula. Line an 18x18cm cake pan with parchment paper and pour in the batter, smoothing it evenly. Tap the pan lightly to release air bubbles. Preheat the oven to 180°C for 10 minutes, then bake the cake at 165°C for 13-15 minutes. Once baked, use a 6cm round cutter to cut the cake into small circles.
• Making the custard: In a pot, combine 1 egg yolk and 20g sugar, whisking until smooth. Add 3ml vanilla extract, 50ml fresh milk, and 48g heavy cream, stirring to combine. Heat the mixture over medium heat, whisking constantly until it reaches 79-80°C, then remove from heat to prevent the egg from cooking.
• Making the chocolate mousse layer: Strain the custard through a fine mesh sieve to remove any egg residue. Dissolve 3g gelatin in 15ml warm water and add to the custard. Melt 95g dark chocolate and 30g milk chocolate, then stir into the custard mixture. Add 220g heavy cream and mix until smooth and creamy. Transfer to a piping bag. Prepare a 7cmx6cm cake pan, lining it with parchment paper and securing it with tape. Pipe the mousse into 1/3 of the pan.
• Making the chocolate sauce: In a pot, combine 57ml water, 60g sugar, and 89g corn syrup, heating over medium heat until it reaches 100-103°C. Remove from heat and stir in 7g gelatin and 50g condensed milk until dissolved. Add 95g melted dark chocolate and stir well. Strain the mixture and whip it with a hand mixer for 20-30 seconds until slightly fluffy.
• Assembling the cake: Remove the caramel mousse layer from the pan and place it on top of the chocolate mousse layer. Continue layering the mousse, followed by a chocolate cake layer. Wrap the cake tightly in plastic wrap and freeze for 2-3 hours to set completely. Once set, remove the cake from the pan and peel off the parchment paper. Flip the cake and drizzle the chocolate sauce over it. For decoration, grate some chocolate and sprinkle with chopped almonds.
• Final result: The cake is coated in a glossy chocolate layer. When sliced, the cake reveals four beautiful layers: soft, fluffy sponge cake alternating with creamy, rich chocolate mousse, offering a delightful contrast of textures and flavors. This cake is sure to win the heart of any chocolate lover!