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World Chocolate Day will be held on Tuesday, July 7, 2020, and we can’t think of a better way to escape the cold Australian winter for a day than to make some of the best chocolate desserts (or drinks) on the planet, then get under a blanket with a good book or movie.
The origins of World Chocolate Day are somewhat unknown, with the day first coming to prominence in 2009, with many theories suggesting that it is a day to celebrate chocolate being introduced to Europe by Spanish Explorer Don Hernán Cortés in 1550.
Whatever the origin, we think any excuse to have chocolate is a good one, and would love to share the following incredible recipes with you to help you indulge on the day!
Best Chocolate Desserts – Food
Second Nature Chocolate Mug Cake
By Second Nature Dietician Steph Schatz
Our Chocolate Mug Cake has just half the sugar of a normal slice of chocolate cake and it’s ready to eat in just two minutes in the microwave. Perfect for a winter dessert or an indulgent snack.
Mix the almonds and cocoa powder in a large mug until well combined.
Add the rest of the ingredients in order and a tiny pinch of salt, and mix well.
Heat for 50-60secs (watching so it doesn’t rise above the lip of the mug). If it starts to rise to the top, pause the microwave, let it deflate and continue. Heat for a total of two minutes. It should stop rising after the first minute but continue to watch for the final minute.
Enjoy topped with a small handful of strawberries.
Ingredients
Directions
Mix the almonds and cocoa powder in a large mug until well combined.
Add the rest of the ingredients in order and a tiny pinch of salt, and mix well.
Heat for 50-60secs (watching so it doesn’t rise above the lip of the mug). If it starts to rise to the top, pause the microwave, let it deflate and continue. Heat for a total of two minutes. It should stop rising after the first minute but continue to watch for the final minute.
Enjoy topped with a small handful of strawberries.
Notes
KOJA Chocolate Protein Muffins
By KOJA
Muffins make great on-the-go snacks but aren't always made with the healthiest ingredients. These light, fluffy, chocolatey muffins take barely any time to prepare and are packed with nutrients to help keep you full between meals, stabilise blood sugar and give you a natural energy boost. They're also packed with protein, fibre, magnesium and potassium making them an ideal post-workout snack for muscle recovery and brain fuel or make a nice treat for afternoon tea.
Preheat an oven to 180.C (160.C fan-forced).
Empty the bag of KOJA Cacao Protein Pancakes into a bowl and stir in the cacao powder.
In a separate bowl, whisk together the egg, mashed banana, milk, rice malt syrup and coconut oil. Add the wet ingredients to cacao and pancake mix. Stir until combined then spoon into a lined muffin tray.
Bake for 20-25 mins or until firm and a skewer inserted in the middle comes out clean.
Tip: Make them into mini muffins for a fun and healthy snack for the kids. Simply spoon the mixture into a lined mini muffin tray and bake for approx. 10-15 minutes.
About KOJA
Ingredients
Directions
Preheat an oven to 180.C (160.C fan-forced).
Empty the bag of KOJA Cacao Protein Pancakes into a bowl and stir in the cacao powder.
In a separate bowl, whisk together the egg, mashed banana, milk, rice malt syrup and coconut oil. Add the wet ingredients to cacao and pancake mix. Stir until combined then spoon into a lined muffin tray.
Bake for 20-25 mins or until firm and a skewer inserted in the middle comes out clean.
Tip: Make them into mini muffins for a fun and healthy snack for the kids. Simply spoon the mixture into a lined mini muffin tray and bake for approx. 10-15 minutes.
About KOJA
Notes
Plant-Based Oat Milk Chocolate Mousse Tart
By Jenné Claiborne - Califia Farms
What's great about the Plant-Based Oat Milk Chocolate Mousse Tart is it uses no sugar and is 100% plant-based!
Preheat oven to 180° Celsius and line the bottom of a tart pan with baking paper. Place oats into a food processor and blend until it is a coarse meal. Transfer to a mixing bowl and use a wooden spoon to stir in the remaining ingredients.
Pour the mixture into the tart pan and use your fingers to press it firmly down to make a crust. Bake for 15 minutes, then set aside to cool.
Melt the chocolate chips in a double boiler (boil water in a small pot and melt chocolate in a heat safe glass or steel bowl on top of the boiling water).
Place the remaining filling ingredients and the melted chocolate into a food processor or blender and blend until creamy and no lumps are left. Once the crust is cooled to room temperature, pour the filling in and use a spatula to spread it evenly.
Refrigerate and allow it to set for at least 6 hours.
Ingredients
Directions
Preheat oven to 180° Celsius and line the bottom of a tart pan with baking paper. Place oats into a food processor and blend until it is a coarse meal. Transfer to a mixing bowl and use a wooden spoon to stir in the remaining ingredients.
Pour the mixture into the tart pan and use your fingers to press it firmly down to make a crust. Bake for 15 minutes, then set aside to cool.
Melt the chocolate chips in a double boiler (boil water in a small pot and melt chocolate in a heat safe glass or steel bowl on top of the boiling water).
Place the remaining filling ingredients and the melted chocolate into a food processor or blender and blend until creamy and no lumps are left. Once the crust is cooled to room temperature, pour the filling in and use a spatula to spread it evenly.
Refrigerate and allow it to set for at least 6 hours.
Notes
Dairy-Free Chocolate Protein Ice-Cream
By Isagenix
A creamy twist on a chocolatey treat! This ice-cream recipe delivers protein and satisfies your taste buds.
*please note this recipe is for ages 4+
Add bananas, IsaLean Shake Dairy-Free, cashew or almond milk, and cocoa powder to your IsaBlender® and blend for 1-2 minutes.
Place mixture in the freezer for one hour.
Ingredients
Directions
Add bananas, IsaLean Shake Dairy-Free, cashew or almond milk, and cocoa powder to your IsaBlender® and blend for 1-2 minutes.
Place mixture in the freezer for one hour.
Notes
Fermented Chocolate Oats With Quick Chia Jam
By Sarah MacDonald - Sarah's Spoonful
High-protein, veggie-packed chocolate oats! Because a big, chocolatey, insanely healthy hug-in-a-bowl is exactly what we all need in this current climate.
Add the frozen berries to a small bowl and heat in the microwave until soft - about 20-40 seconds. Mash with a fork and add the chia seeds. Stir well and set aside while you prepare the oats.
Add the oats, zucchini, cacao powder, plant milk and 1/2 cup of water to a pan. Bring to a gentle simmer and cook until soft - about 5-10 minutes.
Remove from the heat and stir through the Whole Earth & Sea Fermented Protein & Greens.
Place in a bowl and top with the chia jam. I also added some peanut butter! Enjoy!
Ingredients
Directions
Add the frozen berries to a small bowl and heat in the microwave until soft - about 20-40 seconds. Mash with a fork and add the chia seeds. Stir well and set aside while you prepare the oats.
Add the oats, zucchini, cacao powder, plant milk and 1/2 cup of water to a pan. Bring to a gentle simmer and cook until soft - about 5-10 minutes.
Remove from the heat and stir through the Whole Earth & Sea Fermented Protein & Greens.
Place in a bowl and top with the chia jam. I also added some peanut butter! Enjoy!
Notes
Cardamom Rocky Road
By Ian Hempill - Herbie's Spices
This decadent version of the rocky road was created for Herbie’s 18th birthday party. Filled with pistachios, macadamias, Turkish delight and cardamom-scented chocolate, then topped with a layer of Herbie’s magical spice dust, it is the ultimate indulgence and brings back many memories of the celebration when we make it!
Break the chocolate into small pieces and place in a glass bow with cardamom.
Set the bowl over a saucepan a third filled with water and turn to high heat.
Bring water to the boil then turn off, allowing the residual heat to melt the chocolate. Stir with a spatula for even melting.
Prepare a 20cm square cake tin by lining with baking parchment.
When chocolate is melted, stir through the nuts and Turkish delight until well combined.
Pour into the prepared tin and refrigerate for 4 hours until firm.
Cut into desired size pieces.
Using a small sieve, dust the rocky road with spice dust before serving.
Ingredients
Directions
Break the chocolate into small pieces and place in a glass bow with cardamom.
Set the bowl over a saucepan a third filled with water and turn to high heat.
Bring water to the boil then turn off, allowing the residual heat to melt the chocolate. Stir with a spatula for even melting.
Prepare a 20cm square cake tin by lining with baking parchment.
When chocolate is melted, stir through the nuts and Turkish delight until well combined.
Pour into the prepared tin and refrigerate for 4 hours until firm.
Cut into desired size pieces.
Using a small sieve, dust the rocky road with spice dust before serving.
Notes
Nespresso Chocolate Truffle Balls
By Mitch Monaghan - Nespresso’s Coffee Ambassador
With everyone needing a little cheering up right now, and with winter setting in, World Chocolate Day on July 7th is the perfect opportunity to bring together two great loves: chocolate and coffee!
Either finely chop or grate the chocolate into a mixing bowl
Bring cream to a light simmer from low heat
Pour cream, espresso and vanilla extract over the chocolate pieces and mix until combined and smooth
Transfer chocolate mixture to a wide dish and place in the fridge to set for 2 hours
Scoop out 1 tbsp of the mixture and roll with your hands until round, add to a plate and put back in the fridge for another hour to set shape
Remove from fridge and roll with your hands again to smoothen the ball’s surface
Roll in a mixture of 2 tbsp of cocoa powder and the coffee grind from the Nespresso capsule
Ingredients
Directions
Either finely chop or grate the chocolate into a mixing bowl
Bring cream to a light simmer from low heat
Pour cream, espresso and vanilla extract over the chocolate pieces and mix until combined and smooth
Transfer chocolate mixture to a wide dish and place in the fridge to set for 2 hours
Scoop out 1 tbsp of the mixture and roll with your hands until round, add to a plate and put back in the fridge for another hour to set shape
Remove from fridge and roll with your hands again to smoothen the ball’s surface
Roll in a mixture of 2 tbsp of cocoa powder and the coffee grind from the Nespresso capsule
Notes
Chocolate & Raspberry Bread & Butter Pudding
By Kylie Zimanyi - Curated Life Studio
A delicious twist on a classic, this Chocolate & Raspberry Bread & Butter Pudding is fluffy with the perfect balance of sweet gooey chocolate and tart acidic raspberries. Prepared without cream, although the pudding seems decadent, it's a healthy alternative served without guilt. Even the chocolate haters (if there is such a thing) will line up for seconds! 😉
Preheat the oven to 180 degrees Celsius.
Break the bread into small pieces and place in a 20cmx20cm square baking pan and drizzle the melted butter over the toast. Scatter the frozen raspberries over the bread.
Place the milk in a medium saucepan and warm just below boiling point. Take off the heat and stir in 100g of dark chocolate until it dissolves (place back on low heat, if needed).
In a medium mixing bowl, whisk the free-range eggs and raw sugar together, then gradually add the mixture to the chocolate milk and beat until well combined.
Pour the chocolate custard over the bread and allow to sit for 5 minutes until the bread has soaked up some of the bread mixture. Bake in the oven for 40 minutes.
While baking, melt the remaining 80g of chocolate.
Take the Pudding out of the oven and serve with a drizzle of melted chocolate, cocoa nibs, a handful of fresh raspberries and vanilla ice cream.
Ingredients
Directions
Preheat the oven to 180 degrees Celsius.
Break the bread into small pieces and place in a 20cmx20cm square baking pan and drizzle the melted butter over the toast. Scatter the frozen raspberries over the bread.
Place the milk in a medium saucepan and warm just below boiling point. Take off the heat and stir in 100g of dark chocolate until it dissolves (place back on low heat, if needed).
In a medium mixing bowl, whisk the free-range eggs and raw sugar together, then gradually add the mixture to the chocolate milk and beat until well combined.
Pour the chocolate custard over the bread and allow to sit for 5 minutes until the bread has soaked up some of the bread mixture. Bake in the oven for 40 minutes.
While baking, melt the remaining 80g of chocolate.
Take the Pudding out of the oven and serve with a drizzle of melted chocolate, cocoa nibs, a handful of fresh raspberries and vanilla ice cream.
Notes
Best Chocolate Desserts – Drinks
Melbourne Cocoa Dark Chocolate Espresso Martini
This perfectly balanced chocolate espresso martini is so simple and easy and we love making this for our friends and family. It is the perfect way to kick start your weekend and better yet, start off World Chocolate Day the right way.
Add all ingredients to a shaker with a handful of ice and shake until mixed.
Strain drink into a martini glass.
Garnish with shaved Melbourne Cocoa White Chocolate.
Ingredients
Directions
Add all ingredients to a shaker with a handful of ice and shake until mixed.
Strain drink into a martini glass.
Garnish with shaved Melbourne Cocoa White Chocolate.
Notes
Chocolate Mousse Espresso Martini
The Chocolate Mousse Espresso Martini from GoRaw Desserts combines a mousse that you can enjoy as a stand alone dessert but blended to perfect the most delicious Martini!!
Fill shaker with ice cubes
Add all ingredients
Shake and strain into a cocktail glass
*Optional - top with coffee beans
Ingredients
Directions
Fill shaker with ice cubes
Add all ingredients
Shake and strain into a cocktail glass
*Optional - top with coffee beans
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