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.

Chocolate Truffles


30-40 pieces
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


  1. In a small saucepan, bring heavy cream to a simmer.
  2. Tip: Stir in other flavourings such as mint leaves, cinnamon and cardamon, amaretto or almond extract.
  3. Prepare the chocolate in a separate bowl.
  4. Pour over the cream and add the vanilla.
  5. Allow the mixture to stand for a few minutes and then mix until smooth.
  6. Allow to cool and place in the fridge for 2 hours.
  7. 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.
  8. Keep in the fridge overnight.
  9. Roll in the coatings and serve.

Chocolate Pots


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


  1. Preheat oven to 200 C.
  2. Lightly grease two oven-proof cups with butter.
  3. 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.
  4. Turn off the heat and leave the chocolate mixture to melt.
  5. Remove bowl from the pan. Stir brandy into the mixture until smooth and glossy.
  6. Allow to cool slightly.
  7. In another large bowl, whisk together sugar and egg until thick and the consistency of mousse.
  8. Pour the chocolate mixture into the egg mixture.
  9. Add sifted flour and mix together gently.
  10. Pour the mixture into the two greased cups and place them on a baking tray.
  11. Bake for 10-12 minutes or until edges are firm.
  12. Serve with a dusting of icing sugar or a dollop of crème fraiche of double cream on top.

Crème Brulee


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


  1. Preheat oven to 175 C.
  2. In a large bowl, whisk together sugar, coffee granules, half-and-half, vanilla, eggs and egg yolks until smooth.
  3. Pour the mixture into 8 ungreased 200-ml ramekins.
  4. Place the ramekins in a shallow roasting pan filled with hot water halfway up the sides of the ramekins.
  5. Bake for 30-35 minutes or just until set.
  6. Transfer ramekins to a cooling rack and allow to cool for about 30 minutes.
  7. Melt chocolate in the microwave oven set on high for 30-40 seconds, stirring every 15 seconds.
  8. Spoon melted chocolate over the custards.
  9. Cover and chill in the fridge for at least 1 hour.
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Recipe Name
3 Easy Chocolate Desserts
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