RECIPES

Need a reason to enjoy your favourite chocolates without feeling guilty? Here is the most important one: according to a research published in the journal Food Chemistry, cocoa butter and dark chocolate contain the highest amounts of the sunshine vitamin, followed by milk chocolate, with white chocolate having the least - so pick your choice of chocolates accordingly.

Chocolate cake with coffee

Ingredients

1 cup cream cheese, softened

1 1/2 cup heavy cream, cold

1/4 cup unsweetened cocoa

1 tbsp. coffee powder

1 tsp. vanilla extract

1/2 cup sugar

1 packet chocolate wafer cookies

1/4 cup melted dark chocolate or chocolate of your choice

Directions

1. With mixer on medium-high speed, beat cream cheese, cream, cocoa, coffee powder, and vanilla extract until soft peaks form. Gradually beat in sugar until stiff peaks form.

2. Line 8 1/2"-x-4 1/2" loaf pan with plastic wrap. Line bottom and sides of pan with cookies. Add half of cream mixture to pan; spread into even layer. Top with double layer of cookies. Repeat with remaining cream and another double layer of cookies. (You may not need to use all cookies.) Cover pan with plastic. Refrigerate overnight.

3. Remove plastic from pan. Cover with long serving platter. Invert cake onto platter. Drizzle with melted chocolate. Serve immediately or refrigerate, covered, up to 2 days before serving.

Waffle with chocolate

Ingredients

Waffle cookies

Bittersweet or normal chocolate

Shredded coconut

Directions

1. Dip store-bought waffle cookies halfway in melted chocolate and transfer to a parchment-lined baking sheet.

2. Sprinkle with toasted shredded coconut while wet. Let it set.

Note:

If you can’t get waffle cookies, substitute with cones sans ice cream

Oreos delight

Ingredients

12 Oreos

1 1/2 cups semisweet chocolate chips, melted

2 tsp. coconut oil, optional

1/4 cup white chocolate chips, melted

Directions

1. Line a small baking sheet with butter paper. In a medium shallow bowl, stir together melted semisweet chocolate and coconut oil if using. Dip each Oreo in the melted chocolate, then place on the parchment lined baking sheet. Place in the refrigerator to set for 10 minutes.

2. Use a spoon to drizzle white chocolate onto Oreos. Return to the refrigerator to set, 10 minutes longer.

RECIPES

Hot chocolate

Ingredients

• 2 cups whole milk
• 2 tbsp sugar
• 1 cup chocolate, chopped
• A splash of vanilla extract (optional)
• Whipped cream

Instructions

• Combine milk and sugar in a small saucepan and place on the stovetop over medium heat.
• While the milk is heating, place the chopped chocolate in the microwave and heat for 30 seconds. Take the chocolate out and stir it. Return to microwave and heat for another thirty seconds, remove and stir. Continue to heat and stir the chocolate in 30 second intervals until just melted.
• When you see a few bubbles, turn off the heat and add the melted chocolate, whisking to combine. Add the vanilla extract now, if desired. Top with whipped cream, and enjoy!

Note:

Don’t let the milk boil; stop as soon as bubbles appear.

If your chocolate is sweet enough for you, do away with sugar.

If you like it a bit bitter, use a dark chocolate brand you like. You can add sugar if you want later.

Chocolate and almond clusters

Ingredients

8 oz. semisweet or bittersweet chocolate

1 1/2 cups roasted salted almonds

Directions

1. On large cookie sheet, arrange 48 paper or foil mini-muffin or candy cups in a single layer. (Or, line large cookie sheet with waxed paper.)

2. In large microwave-safe bowl, microwave half of chocolate on high 20 seconds. Stir and repeat until chocolate just melts, about 1 minute 20 seconds total. Stir in remaining chocolate until melted. Cool for 3 minutes (for a shiny finish).

3. Stir in almonds until evenly coated. With measuring teaspoon, drop 1 spoonful of mixture into mini-muffin cup or onto waxed paper. Repeat with remaining mixture and cups.

4. Refrigerate at least 20 minutes or until set. Chocolate clusters can be refrigerated in an airtight container up to 1 month.