Easy Dark chocolate desserts perfect for gifting to the sweet shiers

Dark chocolate desserts are the perfect gift idea for that person in your life or an acquaintance who dislikes anything sweet. Combine that with your love language for baking and there’s a match right there, made in heaven. We’ve got three dessert recipes for you that are delicate but won’t spoil in the little time it takes for the dessert hamper to change hands. Take your pick from dark chocolate truffles, dark chocolate cake pops, and of course, the ever-loved dark chocolate fudge brownies. 

1. Dark Chocolate Truffles 

(24 servings)

Ingredients

• 225 gm high-quality dark chocolate, finely chopped
• 1 tbsp unsalted butter, room temperature
• 120 ml heavy cream
• 60-120 gm assorted toppings (cocoa powder, chopped nuts, shredded coconut)

Instructions

1. Using a sharp knife, chop up all of the dark chocolate into small pieces. Transfer to a medium-sized heatproof bowl and add the softened butter to it.
2. Take a small saucepan, and heat the heavy cream over low heat until it starts steaming, don’t let the cream boil. You can also microwave the heavy cream in 30-second intervals, stirring between each, until it is steaming.
3. Pour the heated cream over the chocolate and butter. Let it sit undisturbed for five  minutes. If desired, add any flavorings at this point. Gently stir with a spatula until smooth and glossy.
4. Add the ganache into a shallow dish for faster setting, or leave it in the bowl. Refrigerate for about an hour or until firm.
5. Line a baking sheet with parchment paper and using a tablespoon measure, scoop out portions of the chilled ganache. Quickly roll each portion between your palms to form smooth balls. (Tip: Wear food-safe gloves or dust your hands with cocoa powder to prevent sticking.)
6. Prepare small bowls with your chosen toppings. Roll each truffle in the desired coating, pressing gently to ensure adherence. Work quickly to prevent the truffles from softening.
7. Store the truffles in an airtight container, separating each layer with parchment paper. 
8. Refrigerate until ready to serve. Before serving, let them come to room temperature for about 15 minutes, before enjoying.

2. Dark Chocolate Cake Pops

(Makes 20 cake pops)

Ingredients

• 200 gm dark chocolate, chopped
• 2 eggs
• 2 tsp baking powder
• 150 gm flour
• 2 tsp Cadbury Cocoa Powder
• 90 gm granulated sugar
• 80 ml vegetable oil
• 80 ml brewed coffee, warm 
• A pinch of salt
• 90 gm chocolate spread

Instructions

1. Take a big bowl, add the eggs and sugar, and whisk with an electric mixer, for five minutes until it turns light and fluffy. Gradually add the vegetable oil and warm coffee while mixing.
2. Sift the flour, cocoa powder, baking powder, and salt into another bowl. Fold the flour mixture into the egg bowl, until just combined.
3. Grease a 9-inch round cake pan with butter, and line it with parchment paper.
4. Pour in the batter and bake at 180°C in a preheated oven, for 20 minutes. A toothpick inserted in the center of the cake will come out clean if fully baked. 
5. Let the cake cool completely in the pan on a wire rack.
6. Once cool, crumble the cooled cake into fine crumbs in a big bowl. Mix in the chocolate spread until the mixture holds together when pressed. Shape into walnut-sized balls and place on a parchment-lined tray.
7. Melt the dark chocolate in a heatproof bowl over simmering water or in 30-second intervals, while stirring in between, in the microwave. 
8. Dip one end of a cake pop stick into the melted chocolate, then insert it into a cake ball. Repeat for all balls.
9. Refrigerate for five minutes to set. Then dip each cake pop into the remaining melted chocolate, allowing excess to drip off. You can sprinkle it with toppings before the chocolate sets.
10. Make the cake pops stand upright in a styrofoam block or cake pop stand to set completely.

3. Dark Chocolate Fudge Brownies 

Ingredients

(Makes 16 brownies)

• 230 gm unsalted butter
• 260 gm dark chocolate chips, divided
• 300 gm granulated sugar
• 150 gm brown sugar
• 1 tbsp vanilla extract
• 1 tsp salt
• 3 eggs
• 155 gm all-purpose flour
• 35 gm Cadbury Cocoa Powder

Instructions

1. Preheat the oven to 180°C, grease a 9-inch square baking pan, and line it with parchment paper, with ample overhanging. 
2. Add the butter and 175 grams of the chocolate chips in a big microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted. Set aside to cool slightly.
3. Whisk in both sugars, vanilla, and salt into the chocolate mixture until combined well. Add the eggs next, one at a time, whisking after each.
4. Sift the flour and cocoa powder over the chocolate bowl and fold until just combined. Stir in the remaining chocolate chips.
5. Pour the batter into the prepared pan, spreading it evenly. 
6. Bake for 35-40 minutes, until a toothpick inserted in the center comes out with moist crumbs.
7. Let the brownies cool in the pan on a wire rack. Then lift them using the overhanging parchment, and to a cutting board. Cut into 16 squares using a sharp knife.