We’ve listed 3 easy chocolate desserts that will delight any chocoholic. These are ideal for those looking for a quick snack to fix or something decadent to serve to friends or family.
There’s never a wrong time to indulge in decadent chocolate desserts – chocolate cakes, cupcakes, tarts, some chocolate-coated gingersnap cookies or simple fruits such as strawberries dipped in chocolate.
These are beautiful bite-sized chocolate balls rolled in cocoa powder, walnuts or almonds. Chocolate truffles look so delectable that they’re practically magazine cover-worthy. You’d be hard-pressed to believe that these are easy to make and require only a few ingredients: chocolate, heavy cream and vanilla.
Of course, the best chocolate truffles call for high-quality chocolate.
- 225 g semi-sweet or bittersweet chocolate, 62% cacao or higher, chopped into small pieces
- 20 ml heavy cream
- 1 tsp vanilla extract
- Cocoa powder
- Walnuts, finely chopped
- Almonds, finely chopped
- In a small saucepan, bring heavy cream to a simmer.
- Tip: Stir in other flavourings such as mint leaves, cinnamon and cardamon, amaretto or almond extract.
- Prepare the chocolate in a separate bowl.
- Pour over the cream and add the vanilla.
- Allow the mixture to stand for a few minutes and then mix until smooth.
- Allow to cool and place in the fridge for 2 hours.
- Remove chocolate mixture from the fridge. Using a teaspoon, roll out balls of the chocolate ganaches. Use your hands to roll in your hands them quickly and line them up on a baking sheet lined with parchment paper.
- Keep in the fridge overnight.
- Roll in the coatings and serve.
Chocolate pots look classy served in white cups or bowls. A sprinkle of icing sugar and cream on top complete this easy chocolate desssert.
- 50 g unsalted butter
- 50 g dark chocolate, with at least 50% cocoa solids, broken into small pieces
- A splash of brandy (or rum)
- 1 1/2 tbsp caster sugar
- 1 large egg
- 3 tsp plain flour, sifted
- Icing sugar and crème fraiche or double cream
- Preheat oven to 200 C.
- Lightly grease two oven-proof cups with butter.
- Add butter and chocolate in a bowl. Allow to rest over a pan of simmering water, ensuring that the bowl’s base does not come in contact with the water.
- Turn off the heat and leave the chocolate mixture to melt.
- Remove bowl from the pan. Stir brandy into the mixture until smooth and glossy.
- Allow to cool slightly.
- In another large bowl, whisk together sugar and egg until thick and the consistency of mousse.
- Pour the chocolate mixture into the egg mixture.
- Add sifted flour and mix together gently.
- Pour the mixture into the two greased cups and place them on a baking tray.
- Bake for 10-12 minutes or until edges are firm.
- Serve with a dusting of icing sugar or a dollop of crème fraiche of double cream on top.
Enjoy a unique cappucino flavoured-custard with this crème brulee recipe. Add a teaspoon or two of the espresso coffee granules to bring out more of the coffee flavour.
- 300 g sugar
- 3 tsp instant espresso coffee granules
- 480 ml half-and-half
- 1 tsp vanilla
- 2 eggs
- 6 egg yolks
- 85 g bittersweet baking chocolate
- Preheat oven to 175 C.
- In a large bowl, whisk together sugar, coffee granules, half-and-half, vanilla, eggs and egg yolks until smooth.
- Pour the mixture into 8 ungreased 200-ml ramekins.
- Place the ramekins in a shallow roasting pan filled with hot water halfway up the sides of the ramekins.
- Bake for 30-35 minutes or just until set.
- Transfer ramekins to a cooling rack and allow to cool for about 30 minutes.
- Melt chocolate in the microwave oven set on high for 30-40 seconds, stirring every 15 seconds.
- Spoon melted chocolate over the custards.
- Cover and chill in the fridge for at least 1 hour.