Here’s A Roundup Of Our Favorite Quick And Easy 3 Ingredient Recipes Using Chocolate

Chocolate is everyone’s favorite dessert flavor. From cakes to brownies and cupcakes to bars, chocolate comes in many varieties. But most of these desserts are elaborate affairs that take time to make and require pre planning and preparation in terms of arranging ingredients and equipment. But it's important to know of recipes that use chocolate and only 2 other ingredients, and are easy to make and delicious to eat. 

Chocolate Cookies 

Ingredients:

• ¼ cup + 1 tbsp unsweetened cocoa powder
• 1 ½ cups powdered sugar
• 2 large egg whites 

Directions:

• Preheat the oven to 320°F (160°C).
• Line a large sheet with parchment paper or a silicone baking mat. Set aside.
• Add cocoa and powdered sugar to a large mixing bowl. Stir with a whisk until evenly combined.
• Add in the egg whites. Whisk until the batter is smooth and no pockets of powdered sugar remain. It may seem like you don't have enough liquid at first but just keep stirring and as the egg whites break down and get absorbed, you will have enough moisture. The batter should be very thick and sticky and if you scoop some of it out, it should barely move. If your batter appears to be a little runny, add in a little more cocoa powder (about 1/2 to 1 tbsp more).
• Using a 2 tsp cookie scoop, scoop cookie dough and release it onto the prepared cookie sheet, spaced 2 inches apart. Repeat with remaining batter.
• Bake the cookies for about 15-18 minutes or until done. When the cookies are done, they will puff up and have a shiny surface. Let the cookies cool on a cookie sheet and set.
• Store uneaten cookies in an airtight container at room temperature. 

Chocolate pots 

Ingredients:

• 150 ml double cream
• 150 ml whole milk
• 300 gm dark chocolate 

Directions:

• Put the double cream and whole milk in a pan. Place it over medium-low heat and bring almost to a boil.
• Meanwhile, finely chop the dark chocolate and put it in a large bowl.
• When the milk and cream are steaming but not quite boiling, pour the mixture over the chopped chocolate.
• Leave the mixture for 5 mins to melt, then stir gently until smooth and fully combined.
• Pour the mixture into 4-6 small ramekins and chill for 2 hrs.
• Once set, serve with a dollop of whipped cream and a sprinkle of grated chocolate, if desired. 

Chocolate Fudge 

Ingredients:

• 350 gm / 2 cups chopped dark chocolate
• 400 gm condensed milk
• 2 tbsp salted butter, melted
• ¼ cup walnuts, chopped (optional) 

Directions:

• Grease your pan with butter and line it with parchment paper. Set aside.
• Set a double boiler and melt your chocolate while stirring it occasionally. Once all the chunks are melted, take it off the heat.
• In the same bowl, add in the condensed milk and melted butter. Combine everything really well. You will soon have a thick mixture.
• If you want some crunch, add in chopped walnuts or any nuts of your choice.
• Pour in all the fudge mixture into your prepared pan. Refrigerate this for 3-4 hours or until completely set.
• Cut it into squares and dust some cocoa powder on top. Enjoy! 

Chocolate Mousse 

Ingredients:

• 2 cups cool whip
• 2 tbsp cocoa powder
• 2 tbsp semi sweet chocolate chips 

Directions:

• Add the whipped topping to a medium bowl. Sift in the cocoa powder and use a whisk to thoroughly combine it.
• Using a microwave, melt the chocolate chips in 30 second intervals until they are fully melted. Add to whipped topping and whisk until fully incorporated. To ensure that the mousse remains fluffy and creamy, avoid over-whipping. Just whip enough until all ingredients are fully incorporated.
• This mousse keeps well in the fridge or freezer. To thaw, just transfer it from the freezer to the fridge for at least 3 hours. 

Chocolate Cake 

Ingredients:

• 9 oz chocolate chips
• 4 large eggs
• 2 tbsp cream 

Directions:

• Preheat the oven.
• Melt the chocolate chips and cream in the microwave in 30-second increments. Stir the chocolate until it’s smooth.
• Separate the egg yolks from the whites. Beat the whites until they form soft peaks.
• After the chocolate cools, pour the egg yolks into it, stirring continuously.
• Gently fold the yolk and chocolate mixture into the beaten egg whites until you have a uniform color.
• Pour the mixture into a cake pan and bake for 30 minutes.
• Serve and enjoy!