Best Chocolate Desserts for World Chocolate Day

Plant-Based Oat Milk Chocolate Mousse Tart - perfetc for World Chocolate Day

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.

RatingDifficultyBeginner

Prep Time15 minsTotal Time15 mins

 4 tbsp Ground almonds or fine oats
 1 tbsp Cocoa powder
 3 tbsp Milk
 1 tsp Coconut oil
 1 Egg
 2 tbsp 70-85% large chocolate chips or 3-4 squares, roughly chopped
 ¼ tsp Baking powder
 100 g Strawberries, sliced

1

Mix the almonds and cocoa powder in a large mug until well combined.

2

Add the rest of the ingredients in order and a tiny pinch of salt, and mix well.

3

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.

4

Enjoy topped with a small handful of strawberries.

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Ingredients

 4 tbsp Ground almonds or fine oats
 1 tbsp Cocoa powder
 3 tbsp Milk
 1 tsp Coconut oil
 1 Egg
 2 tbsp 70-85% large chocolate chips or 3-4 squares, roughly chopped
 ¼ tsp Baking powder
 100 g Strawberries, sliced

Directions

1

Mix the almonds and cocoa powder in a large mug until well combined.

2

Add the rest of the ingredients in order and a tiny pinch of salt, and mix well.

3

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.

4

Enjoy topped with a small handful of strawberries.

Second Nature Chocolate Mug Cake

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.

Rating

 1 Bag KOJA Cacao Protein Pancakes
 2 tbsp Cacao powder
 2 tbsp Melted coconut oil
 1 Large ripe banana (puréed/mashed)
 1 Large free-range egg
 ¼ cup Almond or coconut milk
 2 tbsp Organic rice malt syrup (or maple syrup)

1

Preheat an oven to 180.C (160.C fan-forced).

2

Empty the bag of KOJA Cacao Protein Pancakes into a bowl and stir in the cacao powder.

3

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.

4

Bake for 20-25 mins or until firm and a skewer inserted in the middle comes out clean.

5

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

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Ingredients

 1 Bag KOJA Cacao Protein Pancakes
 2 tbsp Cacao powder
 2 tbsp Melted coconut oil
 1 Large ripe banana (puréed/mashed)
 1 Large free-range egg
 ¼ cup Almond or coconut milk
 2 tbsp Organic rice malt syrup (or maple syrup)

Directions

1

Preheat an oven to 180.C (160.C fan-forced).

2

Empty the bag of KOJA Cacao Protein Pancakes into a bowl and stir in the cacao powder.

3

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.

4

Bake for 20-25 mins or until firm and a skewer inserted in the middle comes out clean.

5

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

KOJA Chocolate Protein Muffins

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!

Rating

For the Crust
 1 ¾ cups Oats
 ¼ cup Spelt flour or whole wheat flour
 ¼ cup Maple syrup
 1 tsp Baking powder
 ½ tsp Salt
 2 tbsp Oil
For the Filling
 280 g Vegan chocolate chips (semi sweet if possible)
 3 Ripe avocados (about 2 cups)
 ½ cup Soft pitted dates
 ½ cup Califia Farms Oat Barista Blend

For the Crust
1

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.

2

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.

For the Filling
3

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).

4

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.

5

Refrigerate and allow it to set for at least 6 hours.

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Ingredients

For the Crust
 1 ¾ cups Oats
 ¼ cup Spelt flour or whole wheat flour
 ¼ cup Maple syrup
 1 tsp Baking powder
 ½ tsp Salt
 2 tbsp Oil
For the Filling
 280 g Vegan chocolate chips (semi sweet if possible)
 3 Ripe avocados (about 2 cups)
 ½ cup Soft pitted dates
 ½ cup Califia Farms Oat Barista Blend

Directions

For the Crust
1

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.

2

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.

For the Filling
3

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).

4

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.

5

Refrigerate and allow it to set for at least 6 hours.

Plant-Based Oat Milk Chocolate Mousse Tart

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+

RatingDifficultyBeginner

Prep Time5 minsTotal Time5 mins

 2 Frozen bananas
 ½ Packet Rich Chocolate IsaLean® Shake Dairy-Free
 ¼ cup Unsweetened cashew OR almond milk
 1 tbsp Unsweetened cocoa powder

1

Add bananas, IsaLean Shake Dairy-Free, cashew or almond milk, and cocoa powder to your IsaBlender® and blend for 1-2 minutes.

2

Place mixture in the freezer for one hour.

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Ingredients

 2 Frozen bananas
 ½ Packet Rich Chocolate IsaLean® Shake Dairy-Free
 ¼ cup Unsweetened cashew OR almond milk
 1 tbsp Unsweetened cocoa powder

Directions

1

Add bananas, IsaLean Shake Dairy-Free, cashew or almond milk, and cocoa powder to your IsaBlender® and blend for 1-2 minutes.

2

Place mixture in the freezer for one hour.

Dairy-Free Chocolate Protein Ice-Cream

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.

Rating

 1 Scoop Whole Earth & Sea Fermented Protein & Greens
 ½ cup Rolled oats
 ½ Small zucchini, grated
 ½ tbsp Cacao powder
 ¼ cup Plant milk (I used oat milk)
 ½ cup Frozen berries
 2 tsp Chia seeds

1

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.

2

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.

3

Remove from the heat and stir through the Whole Earth & Sea Fermented Protein & Greens.

4

Place in a bowl and top with the chia jam. I also added some peanut butter! Enjoy!

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Ingredients

 1 Scoop Whole Earth & Sea Fermented Protein & Greens
 ½ cup Rolled oats
 ½ Small zucchini, grated
 ½ tbsp Cacao powder
 ¼ cup Plant milk (I used oat milk)
 ½ cup Frozen berries
 2 tsp Chia seeds

Directions

1

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.

2

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.

3

Remove from the heat and stir through the Whole Earth & Sea Fermented Protein & Greens.

4

Place in a bowl and top with the chia jam. I also added some peanut butter! Enjoy!

Fermented Chocolate Oats With Quick Chia Jam

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!

Rating

 300 g Milk chocolate
 200 g Dark (70%) chocolate
 ¼ tsp Herbie’s Spices Ground Cardamom
 125 g Pistachios (unsalted, unshelled), roughly chopped
 100 g Macadamias (unsalted), roughly chopped
 200 g Good quality Turkish delight (rose, orange blossom, mint or a combination), cut into 1cm pieces

1

Break the chocolate into small pieces and place in a glass bow with cardamom.

2

Set the bowl over a saucepan a third filled with water and turn to high heat.

3

Bring water to the boil then turn off, allowing the residual heat to melt the chocolate. Stir with a spatula for even melting.

4

Prepare a 20cm square cake tin by lining with baking parchment.

5

When chocolate is melted, stir through the nuts and Turkish delight until well combined.

6

Pour into the prepared tin and refrigerate for 4 hours until firm.

7

Cut into desired size pieces.

8

Using a small sieve, dust the rocky road with spice dust before serving.

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Ingredients

 300 g Milk chocolate
 200 g Dark (70%) chocolate
 ¼ tsp Herbie’s Spices Ground Cardamom
 125 g Pistachios (unsalted, unshelled), roughly chopped
 100 g Macadamias (unsalted), roughly chopped
 200 g Good quality Turkish delight (rose, orange blossom, mint or a combination), cut into 1cm pieces

Directions

1

Break the chocolate into small pieces and place in a glass bow with cardamom.

2

Set the bowl over a saucepan a third filled with water and turn to high heat.

3

Bring water to the boil then turn off, allowing the residual heat to melt the chocolate. Stir with a spatula for even melting.

4

Prepare a 20cm square cake tin by lining with baking parchment.

5

When chocolate is melted, stir through the nuts and Turkish delight until well combined.

6

Pour into the prepared tin and refrigerate for 4 hours until firm.

7

Cut into desired size pieces.

8

Using a small sieve, dust the rocky road with spice dust before serving.

Cardamom Rocky Road

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!

Rating

 40 ml espresso extraction of a Nespresso capsule
 1 tsp Vanilla extract
 90 ml Thickened cream
 1 Block of cooking dark chocolate
 2 tbsp Cocoa powder
 Coffee grinds from an unused Nespresso capsule

1

Either finely chop or grate the chocolate into a mixing bowl

2

Bring cream to a light simmer from low heat

3

Pour cream, espresso and vanilla extract over the chocolate pieces and mix until combined and smooth

4

Transfer chocolate mixture to a wide dish and place in the fridge to set for 2 hours

5

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

6

Remove from fridge and roll with your hands again to smoothen the ball’s surface

7

Roll in a mixture of 2 tbsp of cocoa powder and the coffee grind from the Nespresso capsule

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Ingredients

 40 ml espresso extraction of a Nespresso capsule
 1 tsp Vanilla extract
 90 ml Thickened cream
 1 Block of cooking dark chocolate
 2 tbsp Cocoa powder
 Coffee grinds from an unused Nespresso capsule

Directions

1

Either finely chop or grate the chocolate into a mixing bowl

2

Bring cream to a light simmer from low heat

3

Pour cream, espresso and vanilla extract over the chocolate pieces and mix until combined and smooth

4

Transfer chocolate mixture to a wide dish and place in the fridge to set for 2 hours

5

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

6

Remove from fridge and roll with your hands again to smoothen the ball’s surface

7

Roll in a mixture of 2 tbsp of cocoa powder and the coffee grind from the Nespresso capsule

Nespresso Chocolate Truffle Balls

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! 😉

Rating

 8 Slices day-old bread
 2 tbsp Butter, melted
 ½ cup Frozen raspberries
 2 cups Milk
 180 g 70% good quality dark chocolate (100g and 80g divided separately, chopped into cubes)
 4 Organic free-range eggs
 ½ cup Raw sugar
 1 tsp Vanilla essence
 Cocoa nibs (optional)
 Fresh raspberries
 Vanilla ice cream

1

Preheat the oven to 180 degrees Celsius.

2

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.

3

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).

4

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.

5

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.

6

While baking, melt the remaining 80g of chocolate.

7

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.

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Ingredients

 8 Slices day-old bread
 2 tbsp Butter, melted
 ½ cup Frozen raspberries
 2 cups Milk
 180 g 70% good quality dark chocolate (100g and 80g divided separately, chopped into cubes)
 4 Organic free-range eggs
 ½ cup Raw sugar
 1 tsp Vanilla essence
 Cocoa nibs (optional)
 Fresh raspberries
 Vanilla ice cream

Directions

1

Preheat the oven to 180 degrees Celsius.

2

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.

3

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).

4

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.

5

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.

6

While baking, melt the remaining 80g of chocolate.

7

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.

Chocolate & Raspberry Bread & Butter Pudding

Best Chocolate Desserts – Drinks

Melbourne Cocoa Dark Chocolate Espresso Martini

By Melbourne Cocoa

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.

Rating

 1 ½ Shots Vodka
 ½ Shot Kahlua Coffee Liqueur
 1 Shot Espresso
 2 tsp Melbourne Cocoa Dark Drinking Chocolate
 Ice cubes
 Optional: Melbourne Cocoa White Chocolate, shaved

1

Add all ingredients to a shaker with a handful of ice and shake until mixed.

2

Strain drink into a martini glass.

3

Garnish with shaved Melbourne Cocoa White Chocolate.

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Ingredients

 1 ½ Shots Vodka
 ½ Shot Kahlua Coffee Liqueur
 1 Shot Espresso
 2 tsp Melbourne Cocoa Dark Drinking Chocolate
 Ice cubes
 Optional: Melbourne Cocoa White Chocolate, shaved

Directions

1

Add all ingredients to a shaker with a handful of ice and shake until mixed.

2

Strain drink into a martini glass.

3

Garnish with shaved Melbourne Cocoa White Chocolate.

Melbourne Cocoa Dark Chocolate Espresso Martini

Chocolate Mousse Espresso Martini

By GoRaw Desserts

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!!

Rating

 30 ml goraw Choc Hype mousse
 30 ml Vodka
 30 ml Kahlua
 30 ml Espresso
 Ice Cubes

1

Fill shaker with ice cubes

2

Add all ingredients

3

Shake and strain into a cocktail glass

*Optional - top with coffee beans

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Ingredients

 30 ml goraw Choc Hype mousse
 30 ml Vodka
 30 ml Kahlua
 30 ml Espresso
 Ice Cubes

Directions

1

Fill shaker with ice cubes

2

Add all ingredients

3

Shake and strain into a cocktail glass

*Optional - top with coffee beans

Chocolate Mousse Espresso Martini

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