World Chocolate Day or International Chocolate Day is observed every year on 7 July. The day is dedicated to all the chocolate lovers of the world. On this special occasion, chocolate lovers from around the world unite to savor the decadent delights that this beloved treat has to offer. To make your World Chocolate Day celebrations even more memorable, we've curated a list of five must-try classic chocolate desserts along with their preparation times. Whether you're a seasoned baker or a novice in the kitchen, these delectable creations are sure to satisfy your chocolate cravings.
# Chocolate Lava CakeChocolate lava cake is a timeless dessert that never fails to impress. With its gooey, molten center and delicate outer crust, this dessert is a chocolate lover's dream come true. This easy-to-make dessert combines the richness of dark chocolate with a warm, molten center that oozes out upon the first bite. The best part? It requires minimal preparation time, making it a perfect choice for those seeking a quick and satisfying chocolate fix.
Ingredients 4 ounces (113 grams) of dark chocolate
1/2 cup (113 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
2 large eggs
1/4 cup (30 grams) all-purpose flour
Pinch of salt
Powdered sugar (for dusting)
Vanilla ice cream or whipped cream (optional, for serving)
Preparation Time: Approximately 30 minutes
Method - Preheat your oven to 425°F (220°C). Grease and lightly flour individual ramekins or custard cups.
- In a microwave-safe bowl, melt the dark chocolate and butter together in short intervals, stirring well after each interval until smooth and fully melted. Set aside to cool slightly.
- In a separate mixing bowl, whisk together the granulated sugar, eggs, and a pinch of salt until well combined.
- Gradually pour the melted chocolate mixture into the egg mixture while whisking continuously. Ensure the mixture is thoroughly combined.
- Sift the all-purpose flour into the chocolate mixture and gently fold it in until no streaks of flour remain. Be careful not to overmix.
- Divide the batter equally among the prepared ramekins, filling each about three-fourths full.
- Place the ramekins on a baking sheet and bake in the preheated oven for approximately 12-14 minutes, or until the edges are set but the centers are still soft and slightly jiggly.
- Remove the ramekins from the oven and allow them to cool for a couple of minutes. Carefully run a knife around the edges of each cake to loosen it from the sides, then invert the cakes onto serving plates.
- Dust the tops of the lava cakes with powdered sugar. Serve them immediately with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
# Chocolate MousseSilky smooth and heavenly light, chocolate mousse is a French delicacy that deserves a place on your World Chocolate Day menu. With its velvety texture and indulgent flavor, chocolate mousse is a timeless dessert that never fails to impress. The best part? This recipe requires minimal preparation time, making it a perfect choice for those who crave a quick and satisfying chocolate treat.
Ingredients 8 ounces (227 grams) of dark chocolate
1 cup (240 ml) heavy cream, chilled
4 large eggs, separated
1/4 cup (50 grams) granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Whipped cream and chocolate shavings (for garnish, optional)
Preparation Time: Approximately 20 minutes (+ chilling time)
Method- Melt the dark chocolate in a heatproof bowl set over a pot of simmering water. Stir occasionally until smooth and fully melted. Remove from heat and let it cool for a few minutes.
- In a separate bowl, whip the chilled heavy cream using an electric mixer until soft peaks form. Set aside.
- In another bowl, whisk the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until pale and creamy.
- Gradually pour the slightly cooled melted chocolate into the egg yolk mixture, whisking continuously until well combined.
- In a clean and dry bowl, beat the egg whites using an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture until no streaks remain.
- Add one-third of the beaten egg whites into the chocolate mixture and fold gently to lighten the mixture. Then, add the remaining egg whites and fold carefully until fully incorporated.
- Divide the chocolate mousse among individual serving glasses or bowls. Cover and refrigerate for at least 2-3 hours, or until set.
- Before serving, garnish with a dollop of whipped cream and sprinkle with chocolate shavings, if desired.
# Chocolate BrowniesNo chocolate dessert list would be complete without the mention of classic chocolate brownies. These dense and fudgy delights are perfect for those who enjoy a rich chocolate experience.
Ingredients 1 cup (225 grams) unsalted butter
2 cups (400 grams) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (120 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional add-ins: chocolate chips, nuts, or marshmallows
Preparation Time: Approximately 40 minutes
Method- Preheat your oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) baking pan and set aside.
- In a microwave-safe bowl, melt the butter in short intervals, stirring well after each interval until fully melted. Let it cool slightly.
- In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well combined.
- Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- If desired, fold in any optional add-ins such as chocolate chips, nuts, or marshmallows.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want the brownies to be fudgy.
- Remove from the oven and let the brownies cool completely in the pan before cutting into squares.
# Chocolate TrufflesFor those who prefer bite-sized chocolate indulgence, chocolate truffles are the ultimate treat. These small, round confections are made from a ganache center coated in cocoa powder, nuts, or melted chocolate. The ingredients typically include dark or milk chocolate, heavy cream, and various flavorings such as vanilla extract, liqueur, or spices. The best part? This recipe requires minimal preparation time, allowing you to create these heavenly confections in a short span of time.
Ingredients 8 ounces (227 grams) of dark or milk chocolate, finely chopped
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract
Optional flavorings: liqueur, extracts, spices (e.g., rum, almond extract, cinnamon)
Coating options: cocoa powder, chopped nuts, melted chocolate, sprinkles
Preparation Time: Approximately 1 hour (+ chilling time)
Method - Place the finely chopped chocolate in a heatproof bowl and set aside.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
- Pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate.
- Gently stir the chocolate and cream mixture until smooth and well combined. If desired, add the vanilla extract and any optional flavorings, stirring until incorporated.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it becomes firm enough to handle.
- Once chilled, use a spoon or a melon baller to scoop out small portions of the chocolate mixture.
- Roll each portion between your hands to form smooth, round truffle balls. If the mixture becomes too soft, return it to the refrigerator for a few minutes to firm up.
- Once all the truffle balls are formed, you can choose to roll them in cocoa powder, chopped nuts, or any desired coating. Alternatively, you can dip them in melted chocolate for a more indulgent finish. Place the coated truffles on a parchment-lined baking sheet.
- Return the truffles to the refrigerator to set for at least 30 minutes, or until firm.
- Store the chocolate truffles in an airtight container in the refrigerator until ready to serve. They can be enjoyed chilled or at room temperature.
# Chocolate SouffleA chocolate souffle is a classic dessert that showcases the light and airy side of chocolate. This elegant creation requires ingredients like dark chocolate, butter, eggs, sugar, and a dash of salt.
Ingredients 4 ounces (113 grams) of dark chocolate
1/4 cup (56 grams) unsalted butter
1/2 cup (100 grams) granulated sugar, divided
3 large eggs, separated
1 teaspoon vanilla extract
Pinch of salt
Powdered sugar (for dusting, optional)
Preparation Time: Approximately 45 minutes
Method- Preheat your oven to 375°F (190°C). Grease and lightly sugar the insides of four individual ramekins.
- In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water. Stir until smooth and fully melted. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together 1/4 cup of granulated sugar, egg yolks, vanilla extract, and a pinch of salt until well combined.
- Gradually pour the melted chocolate mixture into the egg yolk mixture, whisking continuously until fully incorporated.
- In a separate mixing bowl, beat the egg whites using an electric mixer until foamy. Gradually add the remaining 1/4 cup of granulated sugar while continuing to beat until stiff peaks form.
- Gently fold one-third of the beaten egg whites into the chocolate mixture until no streaks remain. Then, fold in the remaining egg whites, being careful not to overmix.
- Divide the souffle batter among the prepared ramekins, filling each about three-fourths full.
- Place the ramekins on a baking sheet and bake in the preheated oven for approximately 15-18 minutes, or until the souffles have risen and the tops are set with a slight jiggle in the center.
- Remove from the oven and dust the tops with powdered sugar, if desired. Serve immediately while the souffles are still puffed and airy.