Everyone loves chocolate, the difference is some prefer dark and bitter while others smooth and sweet. Whether it’s used to coat other candies and nuts, melted over fruit, or shaven over a gourmet dessert, chocolate always hits the spot – a reason why the world is celebrating it!

Yes, 7th July is World Chocolate Day and the event is dedicated to all things cocoa-based. So indulge yourself, share with others these delicious, mouth-watering, melting desserts that we’ve compiled from various sources so that everyone in your family both young and old can enjoy a nibble of it.

 

1. Easy Chocolate Soufflé

By MAKINZE GORE

 

Serves 4

Ingredients:

• 1/2 c. (1 stick) butter, cut into tablespoons, plus more for dish
• 6 tbsp. granulated sugar, plus more for dish
• 8 oz. semisweet chocolate, roughly chopped
• 1 tsp. pure vanilla extract
• 1 tsp. kosher salt 
• 4 large eggs, separated 
• Powdered sugar, for serving

 

Directions:

1. Preheat oven to 375°. Grease the inside of four 6-ounce ramekins well with butter including the top of the outside rim. Sprinkle a little sugar in each and tap it around to coat the inside well. Dump out any excess sugar. Place on a small baking sheet. 
2. Create a double boiler by placing a large bowl over a pot of simmering water, ensuring that the bottom of the bowl does not touch water. Add chocolate and butter to bowl and stir until completely melted. Remove from heat and stir in vanilla and salt. Let cool while you whip egg whites. 
3. Add egg whites to a medium bowl and beat with a hand mixer. Once at soft peaks start adding sugar slowly, 1 tablespoon at a time. Continue beating until egg whites reach stiff peaks. 
4. Add egg yolks one at a time to cooled chocolate, whisking well after each one. Add about ½ cup of whipped egg whites to chocolate and stir until just combined. Add the remaining egg whites in 2 batches, gently folding in after each addition just until no white streaks remain.
5. Gently pour batter into prepared ramekins, filling just below the top rim and smooth tops.
6. Bake until soufflés have risen tall and are just slightly wobbly, about 20 minutes. 
7. Dust with powdered sugar and serve immediately.

 

2. Double Chocolate Mousse Cake

By PHOEBE WOOD

 

Serves 10

Ingredients:

• 500g chocolate fudge brownie packet mix
• 400g CADBURY Baking Dark Chocolate 70% Cocoa, chopped
• 400g CADBURY Baking Milk Chocolate, chopped
• 6 eggs, separated
• 1.5 titanium-strength gelatine leaves
• 900ml thickened cream
• 1/2 cup (110g) caster sugar

 

Directions:

1. Preheat oven according to brownie packet instructions. Grease a 23cm spring form cake pan and line base with baking paper. Prepare brownie mix according to instructions and spread into prepared pan.
2. Bake according to instructions, removing 5 minutes before cooking time so it is slightly undercooked. Cool completely (the brownie will pull away from edge of pan). Grease sides of pan and line with the acetate around the brownie and about 5cm above the pan.
3. Place chocolates in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted and smooth. Cool slightly, then beat in egg yolks. Set aside.
4. Soak gelatine in cold water for 5 minutes to soften. Place 200ml cream in a small saucepan over low heat and bring to a simmer. Squeeze excess water from gelatine and stir into cream until melted and combined. Set aside to cool, then beat into chocolate mixture.
5. Whisk remaining 700ml cream to stiff peaks in a bowl and set aside. Place egg whites in a stand mixer and whisk to stiff peaks. Add sugar, 1 tbs at a time, and beat until sugar is dissolved and mixture is glossy. Fold whipped cream into chocolate mixture, then, in 2 batches, fold in egg whites. Pour over brownie base and chill overnight until set.
6. Warm outside of pan with a hot cloth, then gently release cake from pan to serve. Cut into slices and serve.

 

3. Hot Fudge Ice Cream Bar Dessert

By JONAR

 

Serves 12

Ingredients:

• 1 (16 ounce) can chocolate syrup
• ¾ cup peanut butter
• 19 ice cream sandwiches
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 cup salted peanuts

 

Directions:

1. Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
2. Line the bottom of a 9×13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

 

4. Chocolate Pudding Pie

By  LENA ABRAHAM 

 

Ingredients:

For Graham Cracker Crust:

• Cooking spray, for pan 
• 1 1/2 c. graham cracker crumbs
• 5 tbsp. melted butter
• 1/3 c. packed brown sugar 
• 1/2 tsp. kosher salt

 

For Chocolate Pudding Filling:

• 2 c. whole milk
• 6 oz. semisweet chocolate, roughly chopped 
• 4 large egg yolks 
• 3/4 c. brown sugar
• 1/4 c. cornstarch
• 1/2 tsp. espresso powder
• 1/4 tsp. kosher salt 

For Serving:

• 3/4 c. cold heavy cream
• 2 tbsp. powdered sugar 
• Pinch kosher salt
• Chocolate curls, for garnish 

 

Directions:

1. Spray a 9″ pie plate with cooking spray. In a medium bowl, stir together all crust ingredients until fully combined. (Mixture should be coarse and sandy.) Press mixture into prepared pie dish and refrigerate.
2. In a medium sauce pan over low heat, combine milk and chocolate. Whisk occasionally, until chocolate is fully melted.
3. Meanwhile, in a large bowl, whisk egg yolks and brown sugar until lightened in color and ribbons begin to form, about 3 minutes. Add cornstarch, espresso powder, and salt and beat until combined.
4. Slowly whisk the milk mixture into bowl with egg yolks, whisking constantly until smooth. Return mixture to sauce pan and cook over medium heat, whisking occasionally, until mixture thickens and bubbles begin to form around the edges of the pan, 6 to 8 minutes.
5. Remove from heat and whisk until smooth, then transfer filling into the prepared crust. Press a piece of plastic wrap onto the surface of the pudding and refrigerate until firm, at least 3 hours.
6. When ready to serve, make whipped cream: combine heavy cream, powdered sugar, and salt in a large bowl and beat until stiff peaks form, 2 to 3 minutes.
7. Top pie with whipped cream and garnish with chocolate curls.

 

5. Brownie Lasagna

By MAKINZE GORE

 

 

Serves 12

Ingredients:

For The Brownies

• Cooking spray
• 2 boxes brownie mix, plus ingredients called for on box

For The Cream Cheese Layer

• 2 (8-oz.) blocks cream cheese, softened
• 4 c. powdered sugar 
• 2 tsp. pure vanilla extract
• 1/4 tsp. kosher salt

For The Ganache and Topping

• 2 c. chocolate chips
• 1 c. heavy cream
• 1/4 c. chocolate shavings

 

Directions

1. Preheat oven to 350° and line a 9”-x-13” baking pan with parchment paper and grease with cooking spray. Prepare brownie mixes according to package directions and pour both batters into prepared pan. Bake until a toothpick inserted into the middle comes out clean, 40 minutes. Let cool completely.
2. Make cream cheese layer: In a large bowl, using a hand mixer, beat cream cheese until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and salt and beat until combined.
3. Make ganache: Place chocolate chips in a medium, heatproof bowl. In a small saucepan over medium heat, heat heavy cream and bring to a boil. Pour cream over chocolate chips and let sit 5 minutes then whisk until smooth. Let cool slightly.
4. Remove brownie from pan and cut in half widthwise then cut each piece in half horizontally, to make a total of 4 thin layers. Place one piece of brownie on a platter then spread a thin layer of ganache on top. Add about ⅓ of cream cheese filling then top with another layer of brownie. Repeat layers, topping the final layer of brownie with ganache, reserving some for serving. Refrigerate for 1 hour or until well chilled.
5. Top with chocolate shavings and drizzle with additional ganache before serving.