5 Innovative Dark Chocolate Uses in Desserts with a twist

If you are looking for innovative ways to use dark chocolate in desserts, look no further, as we have some unique dessert recipes that are easy to make. Some of these require baking and some a little melting, blending, and assembling. These recipes are the best dark chocolate uses you’ll ever try and if healthy is your way to go, you must try the dark chocolate energy balls and also the dark chocolate smoothie bowl.

1. Dark chocolate energy balls

Ingredients

• 90 gm instant oats
• 130 gm peanut butter
• 85 ml honey
• 2 tbsp Cadbury cocoa powder
• 170 gm Cadbury Bournville 70% Dark Chocolate, melted
• 2 tsp salt

Instructions

1. Add the oats, peanut butter, honey, cocoa powder, salt and melted dark chocolate to a large bowl.
2. Use your hands or an electric mixer to mix until you have a sticky mixture that holds.
3. Take small portions and roll them into balls, 1-inch, give or take, in diameter.
4. Line a baking sheet with parchment paper and place the balls on the prepared sheet.
5. Refrigerate for one to two hours to allow the ingredients to set.

2. Dark Chocolate Shell Strawberry Smoothie Bowl

Ingredients

• 30 gm Cadbury Bournville 70% Dark Chocolate
• ½ tbsp coconut oil
• 300 gm frozen strawberries
• 60 ml milk
• Honey, to taste

Instructions

1. Add frozen strawberries, milk, and honey to a mixer grinder and blend until smooth.
2. Pour the smoothie into a bowl and smooth the top.
3. Next, break the chocolate into small pieces and add it to a microwave-safe bowl with coconut oil.
4. Microwave in 30-second intervals, stirring after each, until fully melted.
5. Pour the melted chocolate over the smoothie, tilting the bowl to coat the surface evenly.
6. Place the bowl in the freezer for 5-10 minutes to harden the chocolate shell.
7. Remove from the freezer, crack the shell with a spoon, and enjoy!

3. Walnut orange dark chocolate cookies

Ingredients

• 170 gm butter, softened
• 215 gm brown sugar
• 100 gm granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 3 eggs
• 2 tsp orange zest
• 1 tsp vanilla extract
• 225 gm Cadbury Bournville 70% Dark Chocolate, melted and cooled
• 80 gm whole wheat flour
• 30 gm flax seed meal
• 85 gm all-purpose flour
• 300 gm Cadbury Bournville 70% Dark Chocolate, broken to bits (adjust to taste)
• 75 gm chopped walnuts, toasted

Instructions

1. Preheat your oven to 180°C.
2. Beat the softened butter with an electric mixer, in a bowl, for 30 seconds.
3. Add the sugars, baking soda, and salt. Beat on medium speed for two minutes, scraping the bowl as needed. Beat in the eggs, orange zest, and vanilla until combined well.
4. Add the melted chocolate and beat, then mix in the whole wheat flour and flax meal.
5. Follow with slowly adding the flour, mixing until exactly combined.
6. Fold in the chocolate chunks and toasted walnuts.
7. Drop tablespoon-sized portions of dough onto cookie sheets, spacing them five cm apart.
8. Bake for 8-10 minutes until puffed and just set on top (avoid overbaking).
9. Cool on the cookie sheet for two minutes, then transfer to wire racks to cool completely.

4. No Bake Peppermint Sandwich Cookies

Ingredients

• 120 gm powdered sugar, unsifted
• 115 gm unsalted butter
• 1 tbsp milk
• ¼ tsp peppermint extract
• Red food coloring gel
• 2 packs of 225 gm chocolate wafer cookies
• 680 gm Cadbury Bournville 70% Dark Chocolate
• 20 ml coconut oil
• Crushed hard peppermint candies

Instructions

1. Beat powdered sugar, butter, milk, and peppermint extract with an electric mixer, on medium speed, until smooth.
2. Add a tiny drop of red food coloring and beat to distribute the color evenly. Add more if you want a deeper shade.
3. Transfer frosting to a piping bag or a ziplock bag with a small corner snipped off.
4. Arrange half the wafer cookies upside down on a clean surface.
5. Pipe about two teaspoons of frosting onto each upside-down cookie.
6. Top with remaining cookies, right side up. Lightly press to spread the filling.
7. Melt chocolate and coconut oil in a microwave-safe bowl, stirring every 30 seconds, until smooth, about three minutes.
8. Dip each sandwich cookie in melted chocolate using a fork and let the excess drip off.
9. Place dipped cookies on a parchment-lined baking sheet and immediately sprinkle with crushed peppermint candies.
10. Chill for 30 minutes to set. Store in an airtight container in the refrigerator for up to five days.

5. Molten Peanut Butter Dark Chocolate Cake

Ingredients

• Butter, for greasing
• 30 gm all-purpose flour
• 2 tbsp Cadbury Cocoa Powder
• ½ tsp salt
• ½ tsp instant coffee powder
• 210 gm Cadbury Bournville 70% Dark Chocolate
• 225 gm unsalted butter, cubed
• 4 eggs, room temperature
• 150 gm granulated sugar
• 135 gm creamy peanut butter
• 3 tbsp roasted salted peanuts, chopped
• Vanilla ice cream, for serving (optional)

Instructions

1. Preheat oven to 180°C and coat an eight-inch square baking dish with butter.
2. Sift flour, cocoa, salt, and instant coffee powder in a small bowl. Set aside.
3. Microwave the dark chocolate with butter in a medium bowl for one minute. Stir, then microwave in 30-second intervals, stirring each time, until fully melted about two minutes.
4. In a big bowl, beat eggs and sugar with an electric mixer on high speed until pale and fluffy.
5. Beat in the flour mixture on low speed until just combined.
6. Gradually beat in melted chocolate mixture until no dry streaks remain.
7. Pour half the batter into the prepared dish. Spread out the peanut butter, then top with the remaining batter. Sprinkle peanuts over the top.
8. Bake for 30-35 minutes until edges start to pull away but the center still jiggles slightly.
9. Serve immediately, with vanilla ice cream on top.