Deliciously Simple Chocolate Recipes – can you resist!?
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!
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.
Print Pin RateServings: 30 Tarts
Calories: 89kcal
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
- Preheat your oven to 180 Degrees C (350 F).
- Melt the butter.Using the butter you have melted, with a pastry brush, lightly grease 30 holes of mini muffin tins.*
- Chop the chocolate finely.
- 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.
- Add the vanilla and the beaten eggs.
Stir to combine. - Spoon into the tin, filling about ¾ full.
- Gently push 1 raspberry into the centre of the mixture.
Bake 12-15 minutes. - 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.
- 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.
- Dust with icing/confectioners’ sugar to serve.
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
Calories: 89kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 35mg | Potassium: 61mg | Sugar: 7g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 16mg | Iron: 0.6mg
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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.
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.
Print Pin RateServings: 4 people
Calories: 332kcal
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
- Place the finely chopped chocolate into a medium heatproof bowl.
- 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.
- Stir with a spatula until you have a smooth, glossy ganache.
- Using a spatula, fold the maple syrup, orange zest and yoghurt into the chocolate mixture until thoroughly combined.
- 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. - 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.
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
Calories: 332kcal | Carbohydrates: 30g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 9mg | Sodium: 52mg | Potassium: 463mg | Fiber: 4g | Sugar: 19g | Vitamin A: 195IU | Vitamin C: 3.1mg | Calcium: 158mg | Iron: 5.2mg
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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!
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.
Print Pin RateServings: 8 people
Calories: 223kcal
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
- Preheat your oven to 180 Degrees C (350 F)
- Line the base of a 9” round spring-form tin with baking paper, and grease the sides.
- 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.
- 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.
- 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.
- Dust with icing sugar/confectioners’ sugar and serve as is or with whipped cream and strawberries.
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
Calories: 223kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 261mg | Potassium: 95mg | Fiber: 1g | Sugar: 25g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1.2mg
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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!
Decadent Gluten Free Chocolate Brownies
Rich and irresistible.. The ideal dessert.
Print Pin RateServings: 10 people
Calories: 462kcal
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
- Preheat your oven to 180 Degrees C (350 F)
- Line a 27cm x 18cm (11″ x 7″) tin with baking paper.
- Put the chocolate & butter into a large bowl & place over a pan of barely simmering water. Melt chocolate & butter then remove from heat.
- Stir sugar into melted chocolate and butter and mix well.
- Add the eggs, 1 at a time, to the mix and mix well. Keep beating until all the eggs are fully incorporated.
- Add chocolate chips & vanilla & mix well.
- Sift the flours together and stir them in, making sure all ingredients are combined.
- 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.
- When cooked, remove the tin from the oven and leave the brownie in the tin until completely cool. Cut brownie into pieces and enjoy!
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
Calories: 462kcal | Carbohydrates: 55g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 154mg | Potassium: 188mg | Fiber: 1g | Sugar: 43g | Vitamin A: 470IU | Calcium: 80mg | Iron: 2.1mg
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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.
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!
Print Pin RateServings: 10 people
Calories: 486kcal
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
- Line a 27cm x 18cm (11″ x 7″) tin with baking paper.
- 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.
- Chop your glace cherries – I like mine halved. You can chop smaller if you wish, or leave whole.
- Combine the dark and milk chocolate and condensed milk in a heatproof bowl.
- Stir bowl over a saucepan of simmering water until the chocolate has melted and the mixture is smooth.
- 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.
- 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.
- Turn the cooled fudge out onto a board and remove the baking paper.
- Place white chocolate in a heatproof bowl, and stir bowl over a simmering pot of water.
- Once the chocolate has melted, remove from heat and spread over the fudge.
- Using a fork, create a swirl pattern.
- Once the white chocolate has set, cut the fudge into slices. Enjoy!
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
Calories: 486kcal | Carbohydrates: 61g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 407mg | Fiber: 4g | Sugar: 50g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 3.2mg
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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!
The Best Chocolate Muffins
These muffins are delicious – and they also happen to be gluten free!
Print Pin RateServings: 12 muffins
Calories: 190kcal
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
- Preheat oven to 200oC/390oF.(3)
- Sift together flours, cocoa, baking powder and bicarbonate of soda. Set aside.
- 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.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and then buttermilk. The mixture may appear curdled but don’t worry, it will be fine.
- 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.
- 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.
- 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.
- If you wish, dust with icing/confectioners’ sugar to serve.
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
Calories: 190kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 108mg | Potassium: 86mg | Fiber: 1g | Sugar: 13g | Vitamin A: 315IU | Calcium: 26mg | Iron: 0.7mg
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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!)
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!)
Print Pin RateServings: 8 people
Calories: 295kcal
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
- Preheat your oven to 180 Degrees C (350 F).
- Grease and line the base of an 8” cake tin with baking paper.
- Combine flour, sugar, cocoa, salt and baking soda in a large bowl.
- In a separate bowl, combine vanilla, vinegar, oil and water.
- 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.
- Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean.
- Set the pan on a wire rack until the top of the cake feels completely cool to the touch.
- Remove the cake from the tin and place on a serving platter.
- The cake may be frosted or dusted with icing sugar
- 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.
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
Calories: 295kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Sodium: 250mg | Potassium: 81mg | Fiber: 4g | Sugar: 29g | Vitamin A: 100IU | Calcium: 22mg | Iron: 1.6mg
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Oh gosh these all look amazing, especially the chocolate brownies!!! My kids would love these.
The difficult part is which to try first. Good luck Natalie! 🙂 🙂
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..
That is great Arun, I am so pleased that you like the recipes. Please let me know how you enjoy them. 🙂
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.
This is a terrific cake recipe Joanna. I encourage you to try it. 🙂
I’ve been cutting out refined sugar from my diet, but I might try making the chocolate raspberry bakes with honey instead.
I haven’t tried them with honey; please let me know how it goes. 🙂
I love all of these chocolate recipes! Chocolate and raspberry are an awesome combination too.
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. 🙂
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!
Such lovely comments Katherine, thank you so much. I am delighted that you feel confident to make these recipes. 🙂
You have so many amazing things here to be able to try out. Chocolate mousse is one of my all time favorites!
Thank you Krystle, chocolate is always a winner. 🙂
Recipes that involve chocolate are always something that I love. I am always down to try out some new treats!
There is no doubting the popularity of chocolate; it is always a winner. 🙂
These recipes are a chocaholic’s heaven! Those chocolate covered berries look amazing!
Crystal, the chocolate covered strawberries are always popular; I do hope that you try them. 🙂
This looks so yum! I am not good at baking but I am a try hard baker.
The recipes are not difficult Garf, I do hope that you try them. 🙂