Deliciously Simple Chocolate Recipes

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Deliciously Simple Chocolate Recipes – can you resist!?

Deliciously Simple Chocolate Recipes - It's Not Complicated Recipes #valentinesday #chocolate #chocolaterecipes #deliciousrecipes #chocolate #chocolatedesserts #partyfood

A favourite quote of mine is –
“Chocolate is the answer, who cares what the question is?!”  

It has been a busy few weeks in the It’s Not Complicated Recipes kitchen. We have lots of new and exciting recipes to share with you in the coming months!

In the meantime, I want to share with you all a round-up of some of my favourite, Deliciously Simple Chocolate Recipes.

These delicious sweet treats are all simple to make. So, tell me, which one will you make and enjoy first? Let me know in the comments below!

I hope you’ll love these recipes, and that they’ll become regulars in your household. Then again, I am sure you will enjoy them – I mean, they’re all Deliciously Simple Chocolate Recipes, how could you not!?

Oh, and I just have to share a quote from one of my favourite authors –

“There is nothing better than a friend, unless it is a friend with chocolate.” – Charles Dickens

Enjoy! Alex xx

P.S. Be sure to check out how simple it is to make your own Chocolate Coated Strawberries!

Gluten Free Chocolate Raspberry Tarts - It's Not Complicated Recipes #tarts #raspberry #chocolate #sweet #sweettreats #dessert
Chocolate Raspberry Tarts

In culinary stakes, these Chocolate Raspberry Tarts are worthy of a gold medal. They are easily made, look attractive and taste fantastic. The flavours are classic, utilising the perfect partnership of dense, dark chocolate and tangy raspberry.

Chocolate Raspberry Tarts

These gluten-free mini desserts are quickly and easily made, combining the classical flavours of dark chocolate and raspberry. They are the cutest way to successfully achieve portion control.

Course Dessert
Cuisine Australian
Keyword chocolate, delicious, dessert, easy, individual, mini, raspberry, simple, sweet, tart
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 30 Tarts
Calories 89 kcal
Author Alexandra

Ingredients

  • 60 g rice flour *
  • 25 g cocoa
  • 30 g full fat milk powder *
  • 170 g caster sugar superfine
  • 110 g butter melted and cooled
  • 1 tsp vanilla extract
  • 2 eggs lightly beaten
  • 100 g dark chocolate * finely chopped
  • 125 g raspberries *

Instructions

  1. Preheat your oven to 180 Degrees C (350 F).

  2. Melt the butter.

    Using the butter you have melted, with a pastry brush, lightly grease 30 holes of mini muffin tins.*

  3. Chop the chocolate finely. 

  4. Sift the dry ingredients (including the chocolate) into a bowl and mix well.

    Make a well in the centre of the dry ingredients and pour in the cooled butter.

  5. Add the vanilla and the beaten eggs.

    Stir to combine.

  6. Spoon into the tin, filling about ¾ full.

  7. Gently push 1 raspberry into the centre of the mixture.

    Bake 12-15 minutes.

  8. Gently press the little tarts, they will feel springy when done. You can also test with a fine skewer or toothpick; if it comes out mostly dry but with a very small amount of chocolate the tarts will be done.

  9. Remove from the oven and allow the tarts to cool about 10 minutes.

    Carefully remove them from the tin and place on a cooling rack.

    Do not let them cool completely in the tin – they may be difficult to remove.

  10. Dust with icing/confectioners’ sugar to serve.

Recipe Notes

*I buy packets of rice flour from an Asian grocery – it is very finely ground. Some rice flour in supermarkets is gritty.

*Don’t be deterred by the milk powder, it is used in many recipes for White Christmas and I will be sharing some other recipes which use it.

*Good quality chocolate is essential; I use Lindt 70% dark chocolate.

*This will vary slightly depending on the size of the raspberries.

*The eventual number of tarts will depend on the size of the mini muffin tins. I have 3 trays and they are all different sizes. I made these in the smallest size.

Nutrition Facts
Chocolate Raspberry Tarts
Amount Per Serving
Calories 89 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 19mg6%
Sodium 35mg2%
Potassium 61mg2%
Carbohydrates 10g3%
Sugar 7g8%
Protein 1g2%
Vitamin A 115IU2%
Vitamin C 1.2mg1%
Calcium 16mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten Free and Vegan Chocolate Mousse - It's Not Complicated Recipes #mousse #chocolate #vegan #glutenfree #dessert #veganrecipes
Vegan Chocolate Mousse

A five ingredient Mousse, with a hint of orange, which complements the chocolate perfectly. Vegan and Gluten Free, so suitable for many people with different dietary requirements or preferences.

5 from 35 votes
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Vegan Chocolate Mousse

Vegans and non-vegans will love this quickly and easily prepared Chocolate Mousse. Being gluten and dairy free it is ideal for many people with dietary restrictions.

Course Dessert
Cuisine French
Keyword chocolate, coconut, dairy free, delicious, dessert, easy, gluten free, simple, vegan, yoghurt
Prep Time 10 minutes
Cook Time 3 minutes
Chilling Time 1 hour
Total Time 13 minutes
Servings 4 people
Calories 332 kcal
Author Alexandra

Ingredients

  • 170 g good-quality dark chocolate with 70% cocoa finely chopped
  • 120 ml soy milk*
  • 2 tbsp maple syrup
  • 1 tsp orange zest finely grated
  • 1 cup coconut yoghurt*

Instructions

  1. Place the finely chopped chocolate into a medium heatproof bowl.

  2. Over medium heat, in a small, heavy-bottomed saucepan, bring the milk just to a boil. 

    Pour the almost boiling milk over the chocolate and leave it to sit for 1 to 2 minutes.

  3. Stir with a spatula until you have a smooth, glossy ganache. 

  4. Using a spatula, fold the maple syrup, orange zest and yoghurt into the chocolate mixture until thoroughly combined.

  5. Spoon the mousse into four glasses or small serving cups and chill for about one hour until firm.

    The mousse can be made a day ahead and refrigerated, covered with cling wrap.

  6. Refrigerating the mousse produces a firm set. I like to remove the mousse from the refrigerator about a half hour before serving to soften the texture.

    Serve with some berries or coconut yoghurt sprinkled with shaved chocolate if desired.

Recipe Notes

*If you’re vegan, check that the chocolate is suitable. I have used Lindt 70%.

*You can use alternative milk, including dairy if you don’t adhere to a vegan diet.

*Greek yoghurt is suitable for non-vegans.

Nutrition Facts
Vegan Chocolate Mousse
Amount Per Serving
Calories 332 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 9mg3%
Sodium 52mg2%
Potassium 463mg13%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 19g21%
Protein 6g12%
Vitamin A 195IU4%
Vitamin C 3.1mg4%
Calcium 158mg16%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten Free Sour Cream Chocolate Cake - It's Not Complicated Recipes #glutenfree #cake #chocolate #chocolatecake #glutenfreecake #dessertrecipes
Gluten Free Chocolate Sour Cream Cake

I like to call this cake a one bowl wonder! It doesn’t get much easier than this – and the result is a delicious, flavoursome cake, which also happens to be gluten-free!

5 from 84 votes
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Chocolate Sour Cream Cake

Never make a packet cake again. It will not be quicker or easier than this recipe. If you like chocolate cake (and most of us do), you will love this easy, versatile recipe.

Course Dessert
Cuisine Universal
Keyword cake, chocolate, decadent, gluten free, rich, sour cream
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 people
Calories 223 kcal
Author Alexandra

Ingredients

  • 1 cup caster/superfine sugar
  • 1 cup plain/all purpose flour (I used Orgran gluten free)
  • 1/4 tsp salt
  • 3 tbsp Dutch Process cocoa powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 large egg or 2 small
  • 1 cup full fat sour cream

Instructions

  1. Preheat your oven to 180 Degrees C (350 F)

  2. Line the base of a 9” round spring-form tin with baking paper, and grease the sides.

  3. Add all the ingredients to the bowl of a stand mixer or place them in a bowl and use a hand held electric mixer. Mix them all together until the batter is smooth, but do not over beat.

  4. Tip the mixture into the prepared tin and smooth the top.

    Bake for 25-30 minutes or until a skewer inserted into the cake comes out clean. A few crumbs are okay but there should not be any batter.

  5. Place the tin on a wire rack and cool for 10 minutes. Remove the side of the cake tin. Cool a further 10 minutes before carefully removing the cake to the rack to further cool.

  6. Dust with icing sugar/confectioners’ sugar and serve as is or with whipped cream and strawberries.

Recipe Notes

If your egg is on the small side it won’t be enough, it is better to use two eggs.

I always use caster sugar for baking, but regular granulated sugar also works.

I use Plaistowe Dutch Processed Cocoa, available in supermarkets. It gives the cake a lovely, rich, chocolatey colour.

We have used gluten free flour in this recipe, but normal is absolutely fine. 

Nutrition Facts
Chocolate Sour Cream Cake
Amount Per Serving
Calories 223 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 35mg12%
Sodium 261mg11%
Potassium 95mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 210IU4%
Vitamin C 0.2mg0%
Calcium 40mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten Free Chocolate Brownies - It's Not Complicated Recipes #brownies #glutenfree #decadent #chocolate #chocolaterecieps #glutenfreerecipes #dessert
Decadent Chocolate Brownies

Probably the most requested dessert in my household! They promise to be as decadent as the name suggests – full of chocolate, fudgy, rich and utterly irresistible!  

5 from 58 votes
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Decadent Gluten Free Chocolate Brownies

Rich and irresistible.. The ideal dessert.

Course Dessert
Cuisine American
Keyword brownies, chocolate, decadent, delicious, dessert, fudge, gluten free
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 people
Calories 462 kcal
Author Alexandra

Ingredients

  • 125 gm dark chocolate I use a 70% cocoa cooking chocolate
  • 150 gm butter
  • 270 gm light brown sugar
  • 3 eggs medium sized and beaten
  • 130 gm white chocolate chips
  • 100 gm milk chocolate chips
  • 1 tsp vanilla extract
  • 50 gm rice flour *
  • 50 gm corn flour

Instructions

  1. Preheat your oven to 180 Degrees C (350 F)

  2. Line a 27cm x 18cm (11″ x 7″) tin with baking paper.

  3. Put the chocolate & butter into a large bowl & place over a pan of barely simmering water. Melt chocolate & butter then remove from heat.

  4. Stir sugar into melted chocolate and butter and mix well.

  5. Add the eggs, 1 at a time, to the mix and mix well. Keep beating until all the eggs are fully incorporated. 

  6. Add chocolate chips & vanilla & mix well.

  7. Sift the flours together and stir them in, making sure all ingredients are combined.

  8. Pour into the prepared tin and bake in the centre of the oven for approximately 40 minutes.

    To check when they are ready, use a very thin skewer or toothpick. You don’t want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The brownie will continue cooking a little further after removing from the oven. Don’t look for the skewer to come out clean; the brownie will be overcooked at that stage.

  9. When cooked, remove the tin from the oven and leave the brownie in the tin until completely cool. Cut brownie into pieces and enjoy!

Recipe Notes

I use rice flour which I purchase from an Asian grocer. It is very finely ground. Some rice flour which is available in supermarkets is very gritty. If in doubt, always sift your flour!

When cooking gluten free goods always check that the cornflour is from maize and not wheat.

The brownie is great served as is – but I also love to zap it in the microwave for 30 seconds and serve with vanilla ice cream.

Nutrition Facts
Decadent Gluten Free Chocolate Brownies
Amount Per Serving
Calories 462 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 85mg28%
Sodium 154mg7%
Potassium 188mg5%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 43g48%
Protein 4g8%
Vitamin A 470IU9%
Calcium 80mg8%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Triple Chocolate Cherry Fudge - It's Not Complicated Recipes #cherry #fudge #desserts #glutenfree #glutenfreerecipes
Triple Chocolate Cherry Fudge

Simple to make, is a great edible gift and wonderful to have on hand for entertaining. Chocolate, cherry and coconut truly are a match made in heaven.

5 from 58 votes
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Triple Chocolate Cherry Fudge

This delectably rich, easy to make sweet treat is an ideal festive dessert. It makes a wonderful gift and is great to have on hand for entertaining!

Course Dessert, edible gift, Snack, Sweet
Cuisine American
Keyword cherries, cherry, chocolate, chocolate fudge, coconut, delicious, dessert, easy, fudge, simple, sweet, triple chocolate fudge
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings 10 people
Calories 486 kcal
Author Alexandra

Ingredients

  • 200 g dark cooking chocolate good quality (broken into small pieces)
  • 175 g milk cooking chocolate good quality (broken into small pieces)
  • 100 g white cooking chocolate good quality (broken into small pieces)
  • 1/2 cup shredded coconut
  • 1/2 cup desiccated coconut
  • 395 g condensed milk 1 can
  • 150 g glace red cherries chopped in half or quarters

Instructions

  1. Line a 27cm x 18cm (11″ x 7″) tin with baking paper.

  2. Place the coconut in a small heated frying pan over a low heat. Stir until lightly toasted – this takes a couple of minutes. Be careful not to burn. Set aside.

  3. Chop your glace cherries – I like mine halved. You can chop smaller if you wish, or leave whole. 

  4. Combine the dark and milk chocolate and condensed milk in a heatproof bowl. 

  5. Stir bowl over a saucepan of simmering water until the chocolate has melted and the mixture is smooth. 

  6. Add the coconut and cherries to the chocolate and stir. You need to move quickly at this point as the mixture will start to set.

  7. Press the mixture into your lined tin – using the back of a spoon to smooth out.

    Allow the fudge to cool for 10 minutes, before putting in the fridge for 2 hours.

  8. Turn the cooled fudge out onto a board and remove the baking paper.

  9. Place white chocolate in a heatproof bowl, and stir bowl over a simmering pot of water.

  10. Once the chocolate has melted, remove from heat and spread over the fudge.

  11. Using a fork, create a swirl pattern.

  12. Once the white chocolate has set, cut the fudge into slices. Enjoy!

Recipe Notes

* I keep my coconut in the freezer – it keeps it fresh for longer.

* Please ensure you use a good quality chocolate.

* This is an easy recipe to prepare, but make sure you have all of your ingredients ready to go, as once the chocolate is melted, you need to move quickly.

* If you prefer a richer fudge, you can use just dark cooking chocolate.

Nutrition Facts
Triple Chocolate Cherry Fudge
Amount Per Serving
Calories 486 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g100%
Cholesterol 16mg5%
Sodium 79mg3%
Potassium 407mg12%
Carbohydrates 61g20%
Fiber 4g17%
Sugar 50g56%
Protein 6g12%
Vitamin A 115IU2%
Vitamin C 1mg1%
Calcium 152mg15%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten Free Chocolate Muffins - It's Not Complicated Recipes #chocolate #muffins #chocolatemuffins #chocolaterecipes #glutenfree #dessert
The Best Chocolate Muffins

One of my favourite weekend breakfast treats, these Delicious Chocolate Muffins are Gluten-free, moist and so simple to make. They also freeze well – I love to have them on hand!

5 from 58 votes
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The Best Chocolate Muffins

These muffins are delicious – and they also happen to be gluten free!

Course Breakfast, Snack
Cuisine English
Keyword chocolate, gluten free, muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 190 kcal

Ingredients

  • ¼ cup gluten free self-raising flour (I use Orgran)
  • ¼ cup white rice flour
  • ½ cup maize cornflour
  • ½ cup Dutch style cocoa
  • 1 tspn baking powder (gluten free)
  • ½ tspn bicarbonate of soda
  • 125 gm butter cubed, at room temperature
  • ¾ cup caster/superfine sugar
  • 2 eggs
  • 1 tspn vanilla extract
  • ½ cup buttermilk approximately

Instructions

  1. Preheat oven to 200oC/390oF.(3)
  2. Sift together flours, cocoa, baking powder and bicarbonate of soda. Set aside.
  3. In a stand mixer or with hand held beaters cream together butter and sugar until pale and creamy. Occasionally scrape own the sides of the bowl.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add vanilla and then buttermilk. The mixture may appear curdled but don’t worry, it will be fine.
  6. Using a low speed, gently fold in the dry ingredients, and again, scrape down the sides of the bowl to ensure even mixing. Do not overmix as this will result in tough muffins.
  7. Spoon evenly into a well-greased 12 hole muffin tin or into a tin lined with paper cases. (4) Bake for 5 minutes then lower the oven temperature to 180oC/350oF. Bake a further 10-15 minutes.
  8. Test with a skewer which will come out clean when cooked. Cool the muffins slightly (if you can bear to) before transferring to a wire rack to cool.
  9. If you wish, dust with icing/confectioners’ sugar to serve.

Recipe Notes

NOTES: 1. When baking with rice flour, I buy mine from an Asian grocery. It is very finely ground. I have found that some rice flour from the supermarket can be quite grainy. 2. Check that the cornflour you buy is actually made from corn as quite a lot is made from wheat. 3. The initial higher oven temperature causes a faster rise for the muffins, resulting in a more domed result. Don’t forget to lower the temperature after 5 minutes. 4. Once you’ve made the batter, place your muffins into the oven immediately as the baking powder will have begun to work after coming into contact with moisture. VARIATIONS: 1. Prior to baking, when you have filled the muffin tin, make an indentation in the top of the muffin batter and add a teaspoon of raspberry jam. OR 2. I make a cream cheese filling which is delicious. Soften 100 gm cream cheese, add ½ tspn vanilla and 1 tbspn of icing/confectioners’ sugar. Mix well, half fill the muffin tin with the batter. Make an indentation in the batter and divide the cream cheese amongst the muffins. Add the rest of the batter.

Nutrition Facts
The Best Chocolate Muffins
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 50mg17%
Sodium 108mg5%
Potassium 86mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 315IU6%
Calcium 26mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Vegan Chocolate Cake - It's Not Complicated Recipes #vegan #veganrecipes #veganchocolatecake #veganfood #chocolate #chocolatecake #vegandesserts
Vegan Chocolate Cake

This cake does not contain eggs, milk or butter, it is easy to make and is rich, moist and delicious. What’s not to like? (Oh and it’s also gluten free!)

5 from 29 votes
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Vegan Chocolate Cake

This cake does not contain eggs, milk or butter, it is easy to make and is rich, moist and delicious. What’s not to like? (Oh and it’s also gluten free!)

Course Dessert
Cuisine Universal
Keyword cake, chocolate, dessert, gluten free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 295 kcal
Author Alexandra

Ingredients

For the cake:

  • 1 1/2 cups all-purpose gluten free flour I used Orgran
  • 1 cup caster sugar
  • 1/4 cup unsweetened Dutch processed cocoa *
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar or apple cider
  • 1/3 cup vegetable oil I used Grapeseed
  • 1 cup water

For the frosting:

  • 1 1/2 tbsp vegan margarine I used Nuttelex
  • 1/4 cup unsweetened Dutch processed cocoa *
  • 1/4 cup icing sugar confectioner’s sugar
  • 1 1/2 tbsp boiling water approximately
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 180 Degrees C (350 F).

  2. Grease and line the base of an 8” cake tin with baking paper.

  3. Combine flour, sugar, cocoa, salt and baking soda in a large bowl.

  4. In a separate bowl, combine vanilla, vinegar, oil and water.

  5. Add the wet ingredients to the dry ingredients and, using a whisk, mix together until completely combined.

    Pour the batter into the prepared baking tin.

  6. Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean.

  7. Set the pan on a wire rack until the top of the cake feels completely cool to the touch.

  8. Remove the cake from the tin and place on a serving platter.


  9. The cake may be frosted or dusted with icing sugar

  10. For the frosting:

    Combine cocoa and icing sugar. Add the margarine and vanilla. Pour 1 tablespoon of boiling water onto the margarine and mix well. You may not need all the water so start slowly, and add more if you need to, to get a smooth spreading consistency. Spread the frosting on top of the cooled cake.

Recipe Notes

I use Plaistowe Dutch Processes Cocoa, available in supermarkets. It gives a lovely rich, chocolatey colour and deep flavour.

Australian tablespoons are 20 ml.

Normal flour is fine to use – we have used gluten free on this occasion.

Serve the cake with some berries, accompanied by coconut yogurt, or if you’re not avoiding dairy, with whipped cream or Greek yogurt.

Nutrition Facts
Vegan Chocolate Cake
Amount Per Serving
Calories 295 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Sodium 250mg11%
Potassium 81mg2%
Carbohydrates 48g16%
Fiber 4g17%
Sugar 29g32%
Protein 3g6%
Vitamin A 100IU2%
Calcium 22mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Valentine's Day - Deliciously Simple Chocolate Recipes - It's Not Complicated Recipes #valentinesday #chocolate #chocolaterecipes #deliciousrecipes #chocolate #chocolatedesserts #partyfood
Deliciously Simple Chocolate Recipes - It's Not Complicated Recipes #valentinesday #chocolate #chocolaterecipes #deliciousrecipes #chocolate #chocolatedesserts #partyfood
Deliciously Simple Chocolate Recipes

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About the Author

Alexandra

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I'm Alex – a passionate foodie and writer. I love sharing delicious and simple recipes to inspire you in the kitchen. Try a recipe? I'd love to see your creations! #itsnotcomplicatedrecipes

222 Comments on “Deliciously Simple Chocolate Recipes”

  1. This has officially made me want chocolate right now! The triple chocolate cherry fudge looks so delicious! I love your pictures along with step by step directions. You have given me the confidence to attempt to make this! Maybe for Valentine’s Day!

  2. Wow these chocolate snacks recipe looks so delicious,I was actually thinking about making chocolate soup and after seeing yours recipes I’m so inspired.I’m definitely going to make that chocolate soup today!

  3. Now that I’m craving chocolate, I think this was one of the most delicious posts I’ve ever read. I love raspberry and chocolate combination. I might have to try that recipe first. They all look wonderful, though, so it will be tough to choose. Thanks for sharing all this chocolate goodness.

  4. I would normally always choose brownies over cake but that vegan chocolate cake looks amazing!! I think I have all of the ingredients too. I might try this for Valentine’s Day!

  5. 5 stars
    I agree that chocolate is always the answer! ?? All of these recipes look & sound delicious & I want to try them all. ?

  6. Oh my!! Such amazing recipes and all are for chocolate!! The raspberry chocolate tarts and brownies have got to be my favorites!!

  7. 5 stars
    You’ve hit the nail on the head with these chocolate recipes! I’ve not made chocolate mousse in a long time and you’ve inspire me to do so.

  8. Oh everything seems delicious!! Those are great recipes. I will try to do one of them for Saint Valentine´s. Thanks for sharing.

  9. 5 stars
    Thank you so much for this Chocolate recipes compilation that you share. I love to try the Chocolate Sour Cream Cake and also the brownies.

  10. 5 stars
    So many great chocolate recipes is making me crave sweets. My personal faves would be the mousse, the chocolate cake and the brownies all yummy!!!

  11. Beautiful, and you have gluten free and vegan options, as well! So many good things, and your recipe templates and information is so well organized

  12. I love finding a new chocolate recipe to try. I’m always so scared I am going to mess it up somehow. This looks easy enough for me though. Thanks!

  13. I love all these! Wow! Such great lists of recipes that I can prepare this coming Valentines Day. Thanks for letting us know. Yummy!

  14. I love brownies! And I’m always looking for a new recipe for them. Hopefully I’ll find some free time to try yours – they look delicious! Thank you! 🙂

  15. Omg can we say yum?! Who doesn’t live chocolate?!?! I’m definitely going to need to try a few of these recipes! Delicious

  16. Hi there – I’ve already made one of your easy recipes (the Philo with asparagus inside – yum) so I know you have easy recipes. Thing is I’m on the hunt for tasty carob recipes which is a substitute that is more healthy?

    1. Hi Deborah! Thanks for stopping by! I haven’t tried any of these recipes with carob, truth be told. If you did give any of them a try, I would be most curious to know how you find it! 🙂

  17. 5 stars
    Wow you penned down so many chocolate recipes in one post. That’s incredible. All
    Of these recipes are superb and on time for valentine day.

  18. Thank you for the beautiful recipes. This is calling out my sweet tooth already. I would love to try all of them.

  19. Pingback: Chocolate Covered Strawberries - It's Not Complicated Recipes

  20. All of these look so good! I love that you included so many with the vegan and gluten free options. My son has a wheat allergy so he eats gluten free so I will definitely be trying these out for him. Thanks for sharing!

  21. Pingback: Chocolate Leaf Easter Wreath - It's Not Complicated Recipes

  22. 5 stars
    I love a good chocolate mousse! I forget about this as a dessert option, but it’s always so impressive…and not that difficult either. Also, I share your love of serving desserts in martini glasses. 🙂

  23. 5 stars
    Thanks for sharing all these chocolate recipes. I tried many of them but I am curious to try this Gluten Free Chocolate Sour Cream Cake. Thanks for the recipe. Once done wil share you feedback

  24. Every bit of this article is a temptation in itself! I am trying to cut back on chocolate because I tend to eat too much of it. However, I will certainly give the Raspberry Chocolate Tart a try (raspberries happen to be my favourite berries).

  25. Those brownies look absolutely amazing! I definitely have got to try them at some point or another. Thanks for sharing them, and all these other great recipes with us

  26. 5 stars
    Where have you been all my life!!?? LOVE this – all of this – these recipes, your intro, your blog name and tagline. Just brilliant. And that quote – I’m sorry but I will definitely be quoting it numerous times. How true – chocolate IS the answer. No off to secretly indulge in some chocolate while the kids aren’t watching!!

  27. I am drooling big time. I literally had water in mouth reading these tempting chocolate recipes. Definitely trying the Gluten Free Chocolate Sour Cream Cake.

  28. YUM! if only I could have chocolate…lol I’m allergic (yep, that’s right! as of the age of 30). BUT my kids can and so I’ll have to try a few recipes you’ve mentioned.
    thanks!

  29. I like how simple and endulging the recipes are. I think it’s fun to prepare it with children helping. All of them are great.

  30. Chocolate is most definitely the answer! Although I have to follow a low carb/sugar free health diet I still manage to get my chocolate fix – I could probably adapt some of the above I’m guessing?

  31. 5 stars
    Haha I agree, chocolate is the answer most of the time. Haha. I love this recipe it sounds so yummy..!

  32. 5 stars
    Wow..! I definitely would enjoy chocolates more because of this. This sounds perfect for any occasion.

  33. The vegan chocolate cake looks divine! I have my coffee now and I wish I had one slice of delicious chocolate cake with it !

  34. 5 stars
    Dessert is always my favorite part of a meal and this one look fantastic! Glad to pick up from your special notes where to get the proper flour for Chocolate Raspberry Tarts. At least I am aware that it has to be very fine.

  35. Recipes that involve chocolate are always something that I love. I am always down to try out some new treats!

  36. You have so many amazing things here to be able to try out. Chocolate mousse is one of my all time favorites!

  37. I am so glad I read this post! This is the most exciting post I read in a while because it’s about one of my favorite things – chocolate! I am not the best cook, but I have total faith these recipes will help me create these exciting dishes. Thanks for sharing!

    1. I am so pleased that you like the recipes Shannon. And the Chocolate Raspberry Tarts are favourites of mine. I do hope that you try them. 🙂

  38. 5 stars
    I am actually searching for a good chocolate cake recipe, as I am preparing a treat for my boyfriend’s birthday. You gave me some ideas with your post.

  39. I am hooked to your yummy recipes. I love everything chocolate. So guess, who is going to try them all. This girl. I would love the tarts and brownie..

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