Hello chocolate lovers, in this time of quarantine we all crave the delicacies & deserts of our favourite cafes & restaurants. Though some cafes have reopened & have started home delivery services, no one can assure 100% safety. So it’s better to treat your taste buds at your home.
Today, we are up with easy no-bake chocolate recipe especially for chocolate lovers, so hang on with us.
1. CHOCOLATE PUDDING
INGREDIENTS:
- 2oz (60g) Dark chocolate
- 2 cups (480ml) Milk
- 1/4 cup (60ml) Heavy cream
- 2 tablespoons (15g) Cocoa powder
- 3 tablespoons (30g) Cornstarch
- 1/2 cup (100g) Sugar
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
DIRECTIONS:
- Chocolate pudding:
- Finely chop the dark chocolate and set aside.
- In a medium saucepan combine sugar, cornstarch, cocoa powder, and salt. Gradually add milk, whisking, until incorporated and smooth.
- Place the saucepan over medium heat. Cook, stirring constantly until thickens. Add heavy cream, chopped chocolate, and whisk until melted and combined. Turn the heat off and add vanilla extract.
- Transfer to serving dishes. Let cool to room temperature, then refrigerate or have it warm.
2. CHOCOLATE TART
INGREDIENTS:
For the crust:
- 24 Oreo cookies
- 1/3 cup (85g) Butter, melted
For the filling:
- 12oz (340g) dark chocolate
- 1 cup (240ml) heavy cream
- 2 tablespoons (30g) butter or coconut oil
- 1 teaspoon Vanilla extract
DIRECTIONS:
- In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.
- Chop dark chocolate and place in a large heatproof bowl. Add heavy cream, butter, and place over a pot with simmering water (double boiler), and melt completely, stirring occasionally. Or melt in the microwave in 30-second pulses.
- Pour chocolate mixture over the crust. Refrigerate for 2-3 hours or until set.
3. CHOCOLATE CHEESE-CAKE
INGRIDIENTS:
For the crust:
- 200g (7oz) Oreo cookies
- 1/4 cup (60g) butter, melted
For the filling:
- 2 cups (450g) Full fat Cream cheese, room temperature
- 9oz (250g) Dark chocolate
- 1 cup (240ml) Heavy cream
- 2/3 cup (83g) Powdered sugar
- 1 teaspoon Vanilla extract
For the ganache:
- 140g (5oz) milk chocolate
- 1/2 cup (120ml) Heavy cream
DIRECTIONS:
- To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
- Chop the chocolate, melt in the microwave in 30-second pulses, or over a double boiler.
- In a large bowl beat cream cheese, powdered sugar, and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
- In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
- Pour the filling into the pan. Place in the freezer while making the topping.
- Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
- Refrigerate for at least 6 hours & enjoy.
So try this delicious no-bake chocolate recipe at home & tell us in the comment section what is your favorite no bake chocolate recipe?
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