Every year on July 7, chocolate lovers around the world are invited to celebrate and relish their love for this delicious treat. It’s World Chocolate Day. So, we’ve curated a list of some interesting and tasty variations of chocolate delicacies for you to try. What could be better than celebrating Sunday Funday as World Chocolate Day!
Here are 4 chocolate recipes you absolutely must try this World Chocolate Day –
Crunchy Chocolate Peppermint Cookies
These cookies have a texture almost like a crinkle cookie, with a soft center and a slightly chewy exterior.
Recipe –
- In a small heatproof bowl, microwave unsweetened chocolate for 15 seconds at a time, or until melted and smooth. Let cool slightly.
- Mix flour, baking powder and salt in a small bowl. Thoroughly whisk eggs, oil and granulated sugar in a large bowl. Add melted chocolate and peppermint extract and stir.
- Carefully incorporate the dry ingredients, mixing them together. Once solid but still salvageable, cover and refrigerate for at least three hours or up to one day.
- Set the oven temperature to 175°C/350°F. Place parchment paper between two large baking sheets.
- Drop about 30 tablespoons (18 grams) of batter, spacing 2 inches apart, onto prepared baking sheets. Bake for 10 to 12 minutes, or until cookies are puffed and slightly cooked around the edges. Let cool completely.
- Melt and smooth the semisweet chocolate in the microwave in 15-second intervals. Each cookie should be half dipped in the chocolate and then sprinkled with candy sprinkles.
Hot Chocolate Bombs
These are chocolate molds filled with a handmade hot cocoa mixture and marshmallows, which burst when placed in hot milk.
Recipe –
- Combine chocolate and oil in a microwave-safe bowl. Melt in microwave in 30-second intervals, stirring after each time.
- Spread a layer of melted chocolate evenly over the 12 sphere molds, making sure there are no thin spots. Freeze for at least 30 minutes, or until the chocolate is solid. Any remaining chocolate should be saved for later.
- Mix together the cocoa powder, icing sugar and milk powder. Remove the chocolate shells from the molds. Place two tablespoons of the mixture and marshmallows in one half.
- Heat a plate for 15 seconds. Close an empty shell by melting its edge on the plate and pressing it onto a filled shell. To fill in any gaps, use additional chocolate. Sprinkles can be rolled to hide the seam if desired.
- Chocolate chips should melt in 30-second bursts while stirring. Pour over sealed bombs and garnish with sprinkles, if desired. Heat 1 cup of milk, pour into a mug, and top with a hot chocolate bomb. Stir until smooth and enjoy!
Chocolate pudding
It’s surprisingly easy and truly rewarding to make pudding from scratch.
Recipes –
- Combine sugar, cornstarch, cocoa powder and salt in a saucepan. Slowly whisk in milk. Place over medium heat and stir until boiling.
- In a heatproof bowl, beat egg yolks until frothy. Add 1/2 cup of the hot cocoa mixture and stir slowly. Pour egg mixture back into saucepan, whisking continuously.
- Return to medium heat and stir until mixture thickens to a pudding-like consistency, about 3 minutes. Remove from heat and stir in butter, chocolate, and vanilla until creamy. If mixture is lumpy, strain.
- Transfer to a bowl, cover with plastic wrap and let cool for two hours. Serve in bowls, garnish with chocolate shavings and whipped cream.
Triple Chocolate Trifle
With a special twist, this triple chocolate trifle transforms from a basic chocolate dessert into a real showstopper.
Recipes –
- Melt chocolate, granulated sugar, and 1/4 cup water in a medium heatproof bowl over a saucepan of simmering water for 3 to 5 minutes, stirring occasionally. Let cool before stirring in salt, oil, and egg yolks.
- Beat the egg whites with an electric mixer. Beat the egg whites until stiff peaks form in a separate bowl, then gently fold them into the chocolate mixture three at a time.
- Beat cream, tahini and brown sugar in a large bowl with an electric mixer on low speed for about two minutes or until thickened.
- Place a chocolate bar and the cookies in a plastic bag, then crush them with a rolling pin into small pieces.
- Arrange half of the chocolate cake in a 3-quart pie dish. Pour in two-thirds of the chocolate mousse, half of the whipped cream and half of the crumbled cookies.
- Continue layering, leaving a 1-inch border of whipped cream on top. Top with crushed cookie scraps and broken chocolate bars.
- Before serving, let stand for at least an hour or up to two days, then enjoy!
