Ah, chocolate. It’s hard to top this delightful sweet treat, so why not just improve on it? For a dessert that doesn’t get much easier, check out these 3-ingredient chocolate dessert recipes. You’ll want to work your way through the entire list. Maybe twice.
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Chocolate-pistachio truffles
Ingredients:
- 1-1/2 cups pitted dates
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup shelled unsalted pistachios
Directions:
- Add dates, cocoa powder and pistachios to a food processor. Blend until a thick paste forms. If too dry, add a bit of water and blend.
- Use a teaspoon to scoop out the mixture and form into 1-inch balls.
- Serve immediately.
Chocolate fruit parfaits
Ingredients:
- 6 ounces chocolate yogurt
- 1/4 cup fresh fruit
- 1/2 cup cubed angel food cake
Directions:
- Alternately layer the chocolate yogurt, fresh fruit and angel food cake cubes in a clear glasses or a Mason jar.
- Serve immediately.
Cookie truffles
Ingredients:
- 1 (14 ounce) package chocolate sandwich cookies
- 8 ounces cream cheese, slightly softened
- 16 ounces chocolate candy discs (for baking)
Directions:
- Crush the cookies into crumbs.
- Add slightly softened cream cheese to the crumbs, and mix well. Form into 2-inch balls.
- Melt the candy discs. Dip each ball in the melted mixture.
- Place on lined baking sheet and refrigerate for about an hour.
Chocolate-peppermint pretzel rods
Ingredients:
- 24 pretzel rods
- 12 ounces chocolate candy discs (for baking)
- 1/3 cup peppermint hard candy, crushed
Directions:
- Crush the peppermint candy and set aside.
- Melt the discs, then remove from the heat. Quickly dip pretzel rods halfway into the melted mixture.
- Quickly roll in the crushed peppermint candy.
- Place on lined baking sheet until firm.
Chocolate-chia pudding
Ingredients:
- 1 cup chocolate soy milk
- 1/4 cup chia seeds
- 1/4 cup plain vanilla yogurt
Directions:
- Mix together the chocolate milk, chia seeds and vanilla yogurt.
- Refrigerate for at least an hour, or up to overnight.
Fancy chocolate-dipped strawberries
Ingredients:
- 24 clean, dry strawberries
- 6 ounces milk chocolate candy discs (for baking)
- 3 ounces white chocolate candy discs (for baking)
Directions:
- Line a baking sheet with waxed paper and set aside.
- Melt the milk chocolate discs over low heat. Remove from the heat and dip the strawberries into the mixture, leaving the tops exposed. Place on the baking sheet and in the refrigerator to harden for about 30 minutes.
- Melt the white chocolate discs over low heat. Remove from the heat and use a fork to drizzle the white chocolate over the chocolate-covered strawberries.
Chocolate fudge
Ingredients:
- 3 cups chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1-1/2 teaspoons pure vanilla extract
Directions:
- Line an 8×8-inch pan with foil and lightly spray it with nonstick cooking spray.
- Melt the chocolate chips with the sweetened condensed milk over low heat.
- Remove from the heat, stir in the vanilla, then pour into the pan.
- Refrigerate for a few hours until firm. Lift out of the pan and cut into cubes.
Chocolate-peanut butter balls
Ingredients:
- 1/2 cup peanut butter
- 1/2 cup confectioners’ sugar, plus 1/4 cup reserved
- 2 cups chocolate candy discs (for baking)
Directions:
- Line a baking sheet with waxed paper and set aside.
- Use a food processor to combine the peanut butter and confectioners’ sugar until it forms a clump. If too soft, add a bit more confectioners’ sugar. If too thick, add a touch of milk.
- Pinch from the mixture and shape into 2-inch balls. Place on the baking sheet and freeze for about 30 minutes.
- Melt the discs over low heat. Remove from the heat and dip each ball into the mixture.
- Place back on the baking sheet and allow the chocolate to harden.
Nutty chocolate croissants
Ingredients:
- 1 (8 count) package crescent rolls
- 1 cup chocolate chips
- 1/2 cup chopped nuts
Directions:
- Lay individual rolls flat, and sprinkle each with equal amounts of chocolate chips and nuts.
- Roll up, and bake according to package directions.
Frozen banana pops
Ingredients:
- 3 whole bananas
- 1/2 cup chocolate chips
- 1/2 tablespoon vegetable or coconut oil
Directions:
- Cut the bananas in half and insert wooden ice pop stick into the flat ends. Freeze on baking sheet.
- Melt chocolate chips and oil over low heat. Remove from the heat.
- Dip bananas in the melted mixture (you may need to use a spoon to help coat the bananas). Refrigerate for 15 minutes until the chocolate has hardened.
This post was sponsored by Green & Black’s Organic Chocolate.
More chocolate dessert recipes
Gluten-free chocolate-chile brownies with chocolate-vanilla drizzle
Chocolate-cinnamon waffles with salted caramel sauce
Skillet brownies with peanut butter sauce
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