Dairy Milk is a longstanding favorite of chocolate lovers the world over. The milk chocolate is a recognizable go-to option when someone’s craving some good old chocolate. And the Dairy Milk Silk, with its decadence and creamy texture, is an indulgent alternative for those times you’re craving something softer and richer.
While the Dairy Milk squares are great to pop in the mouth as is, and the Silk is indescribably delicious when popped in the microwave for a few seconds—melting across your hand and sticking to your lips—there’s so much more you can do with these chocolates besides just eating them plain. Here’s our roundup of five-ingredient dessert recipes that call for the chocolate and are quick and easy to make.
1. Banana Chocolate Cookies
Ingredients:
- 1 cup mashed bananas
- 1/2 cup Dairy Milk
- 1 cup rolled oats
- 2 tsp vanilla extract
- ¼ cup unsweetened shredded coconut
Directions:
- Preheat the oven. Prepare a baking sheet and set aside.
- In a bowl, add the mashed bananas and oats and mix well.
- Chop the Dairy Milk into small, uneven pieces.
- Add the chopped chocolate and vanilla to the above mixture.
- Use an ice cream scoop to scoop out the mixture and lay on the baking sheet. Flatten the blobs by pressing down with your palm.
- Bake for approximately 10 minutes. Set aside to cool.
- Serve warm or store in an airtight container for up to 2 days.
2. Chocolate Yogurt Dip
Ingredients:
- 150 gm vanilla Greek yogurt
- Half Dairy Milk
- 1 tbsp peanut butter
- 1 tbsp maple syrup
- 1 tbsp chia seeds
Directions:
- Break the Dairy Milk into small pieces. On a double boiler, melt the chocolate. Set aside to cool.
- In a bowl, add the yogurt, cooled chocolate sauce, peanut butter, maple syrup and chia seeds. Mix well together and chill in the refrigerator for 20 minutes.
- Serve the dip with freshly cut fruits or veggies.
3. Chocolate Coffee Shots
Ingredients:
- 4 tbsp coffee beans
- ¾ cup cream single
- 100 gm Dairy Milk chocolate
- 3 tbsp coffee
- 3 tbsp chocolate liqueur
Directions:
- In a small pan, add the coffee beans and cream. Let them simmer for approximately 5 minutes and then turn off the heat.Let it sit for about 20 minutes. Strain and set aside.
- Return the cream to the pan, turn on the heat again, and add the chocolate. Keep stirring until it dissolves. Add the coffee and liqueur.
- Pour the mixture into shot glasses and pop them in the refrigerator to cool.
- Serve them instead of coffee after dinner or as part of an evening refreshment as a cooler.
4. Chocolate Fudge With a Kick
Ingredients:
- 3 bars of Dairy Milk chocolate
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
- ½ chipotle pepper
- 1 tbsp sea salt
Directions:
- Prepare a pan with parchment paper and set aside.
- Put the condensed milk in a pan and let it simmer on low heat.
- Rinse the pepper, chop it, and add to the pan. Stir occasionally for 10 minutes.
- Strain the pepper pieces out and return the milk to the pan.
- Roughly chop the Dairy Milk and add to the pan. Stir frequently until all the chocolate has melted.
- Turn off the heat and add the vanilla.
- Spread the mixture on the prepared pan. Sprinkle the sea salt on top.
- Pop in the refrigerator for at least 2 hours, or until it has set.
5. Chocolate Coconut Truffles
Ingredients:
- ½ cup coconut milk
- 350 gm chopped Dairy Milk
- 1 tbsp coffee
- 1 tsp coconut extract
- ½ cup toasted coconut
Directions:
- Put the chopped Dairy Milk in a glass bowl and set aside.
- In a pan, heat the coconut milk on medium heat, stirring occasionally, until it comes to a simmer.
- Pour the hot coconut milk over the chocolate and let it sit for 3-5 minutes. Then mix until the chocolate is completely melted.
- Add the coffee and coconut extract and let it cool to room temperature.
- Place some of the toasted coconut in your hands and take a spoonful of the mixture. Roll it into a ball. Repeat until all the mixture is turned into truffles.
- Serve the truffles at room temperature, and pop the rest in the refrigerator to store.