easy chocolate dessert

The richness of a crunchy chocolate crust topped with smooth, silky ganache filling is offset by fabulously fresh berries. Your friends will think you turned into a fancy pastry chef!

Chocolate Tart Recipe - NO BAKE - 4 Ingredients!

Oreo cookies

(1 stick) unsalted butter, melted

chocolate chips

(1 cup) heavy cream

Mixed berries of choice

sugar

Place Oreos into a food processor and blend...

Place Oreos into a food processor and blend until mixture resembles fine crumbs. Pour melted butter over the crushed cookies. Pulse until the butter is evenly distributed. Press cookie mixture into the tart pan using the back of a measuring cup and your fingers. Place in fridge or freezer while you prepare the filling.

In a small saucepan, heat the cream over...

In a small saucepan, heat the cream over medium-low heat until tiny bubbles just start to form around the edges of the pan. Do not boil or even simmer. Remove from heat and pour over chocolate chips. Leave it alone for 2 minutes and then stir until all the cream is blended with the chocolate.

Pour the ganache filling over the crust and...

Pour the ganache filling over the crust and return the fridge. Refrigerate for at least 3 hours or overnight.

Before serving, pop out of edges of tart...

Before serving, pop out of edges of tart pan, place on a plate and top with berries and sprinkle with powdered sugar. Cut into small slices and serve!

https://mediavine-res.cloudinary.com/video/upload/bapdqcsemuw4n9ywjtey.mp4

A chocolate tart recipe that is no bake and only uses four ingredients? It may sound too good to be true, but it is indeed true and my husband even deemed this the best dessert he's ever had! The richness of a crunchy chocolate crust topped with smooth, silky ganache filling is offset by fabulously fresh berries. Your friends will think you turned into a fancy pastry chef!

Chocolate Tart Recipe

One Pan Chocolate Pudding Cake, a fast and easy Chocolate Dessert Recipe.  So yummy, eat warm with a little ice cream.&nbsp;

One Pan Chocolate Pudding Cake

flour

white sugar

cocoa powder

baking powder

salt

milk

vegetable oil

brown sugar

mini dark chocolate chips

vanilla

water

Pre-heat oven to 350°F (180°C) &nbsp;In a 8x8 inch square cake pan, stir together flour, white sugar, 1/4 cup cocoa, baking powder and salt. &nbsp;Add milk and oil and mix well.Sprinkle on top first brown sugar, then cocoa (remaining 1/4 cup), then chocolate chips.In a medium bowl add vanilla to the hot water and&nbsp;1. Pour directly over mixture without stirring (this gives it more pudding)&nbsp;OR&nbsp;2. Stir the mixture and then pour the hot water over.Do not stir the hot water into the mixture, it must sit on top.Bake for approximately 30 minutes, just until the sides start to pull away from the pan and the top starts to crack slightly, the middle will be a little jiggly. &nbsp;Enjoy!

https://embed.mediavine.com/videos/t1t6haolj2unfftbi3wj

One Pan Chocolate Pudding Cake, a fast and easy Chocolate Dessert Recipe. So yummy, eat warm with a little ice cream.

These pomegranate dark chocolate bites are ridiculously simple!

Pomegranate Dark Chocolate Bites

cups pomegranate seeds

(150 grams) high-quality dark chocolate

tablespoon sea salt

Across 12 muffin cups, sprinkle a single layer...

Across 12 muffin cups, sprinkle a single layer of pomegranate seeds.

Melt the dark chocolate in a small bowl...

Melt the dark chocolate in a small bowl in the microwave. Check often to make sure it’s not burning.

Add the melted dark chocolate to a piping...

Add the melted dark chocolate to a piping bag or plastic bag. Snip off the end, so a small stream of chocolate can come out. 

Pipe a crisscross pattern of chocolate across the...

Pipe a crisscross pattern of chocolate across the pomegranate seeds. Add another layer of pomegranate seeds, then more chocolate, and then the last layer of pomegranate seeds. 

Finish with a pinch of sea salt on...

Finish with a pinch of sea salt on each of the pomegranate chocolate bites.

Refrigerate for at least one hour before serving....

Refrigerate for at least one hour before serving. After removing from the fridge, serve immediately.

https://mediavine-res.cloudinary.com/video/upload/uh0rxdb0rwdybsmp0lxh.mp4

This pomegranate dark chocolate bites recipe is ridiculously simple and delicious.

Layered cubed brownies, bits of toffee, chocolate pudding, and cool whip.&nbsp; Most excellent dessert!

Easy Chocolate Brownie Toffee Trifle

ingredients you may need to make the brownies.)

oz bag of milk chocolate chips

Boxes of chocolate instant pudding mix (5.9 oz each)

Milk

Cool Whip

8 oz bag of toffee bits and pieces

m&m candies, crushed oreos,

Pour the brownie mix into a large mixing bowl,  add the chocolate chips to the brownie mix.  Follow the directions and add any additional ingredients called for on the box.  Best to use a 9x13 pan and bake for about 25 minutes.  Cool and then cut into 1-inch squares.

In a large bowl, blend the pudding mix and the milk for about 2 minutes. A wire whisk works well for this step.  Then fold in about 3 cups of cool whip.

Begin to layer about 1/2 the brownies in the bottom of a large trifle bowl, half of the pudding mixture, about 1/2 cup toffee bits and pieces, and a layer of cool whip.  Repeat with another layer.  Top with remaining toffee bits and pieces.

Add additional candy toppings, if desired.  Cover and store in the refrigerator at least overnight.

This no-bake chocolate lasagna is filled with layers of cream cheese, chocolate pudding, and a luscious whipped cream topping, all nestled on top of an Oreo cookie crust. This easy to assemble no-bake treat is perfect for satisfying your chocolate cravings and impressing guests at any gathering!

Chocolate Lasagna

package of regular Oreos (36 oreos total)

butter (melted)

cream cheese (softened to room temperature)

vanilla extract

chocolate

chocolate chips (or chocolate shavings)

Add Oreos to a food processor and pulse until they form a fine crumb mixture. Add in the melted butter and pulse until the mixture comes together.

Press the crust mixture into the bottom of a 9x13 baking dish, until the flat bottom of a measuring cup or drinking glass to flatten into an even layer.

To make the cream cheese layer, use an electric mixer to beat together cream cheese, sugar, vanilla and milk until smooth and creamy. Fold in the Cool Whip until well combined and pour on top of the crust, smoothing into an even layer.

To make the pudding mixture, whisk together the pudding mix and milk until smooth. TIP: If the pudding mix looks clumpy, transfer to a blender and blend until smooth (10 seconds).

Spread the pudding mixture evenly on top of the cream cheese layer.

Refrigerate for 30 minutes to 1 hour or until the pudding is set. Then, top with the remaining layer of Cool Whip and garnish with chocolate shavings or chocolate chips.

Refrigerate for 2-4 hours to set completely before slicing and serving.

Deep, dark, chocolate chocolate silk pie filling melts in your mouth with each luscious bite. This is much easier than you might think.

French Silk Pie

butter (softened)

eggs

pie crust (9 inch baked or a crumb crust)

Beat butter and sugar until no graininess remains.

Add cocoa powder and beat well.

Add eggs, one at a time, beating several minutes after each.

Beat in vanilla.

Spoon into crust and smooth top. Chill for 3 hours, at least - overnight is recommended.

Serve with whipped cream, chocolate shavings or other garnish.

Spectacular! SO freaking delicious! I’ve been making this pie for a few years, and it’s an absolute home run every time. I make it at least 4x a year: Easter, Thanksgiving, Christmas and the hubs b-day (French Silk is his favorite, and he’s crazy picky about it). This recipe is perfection! I must have tried at least 8 versions of this dessert before I settled on this one. If you’ve never made it before, I have this advice - follow the directions to the letter. It’s a lot of mixing, but SO WORTH IT! Marye, you’re awesome. I can’t thank you enough for sharing this recipe. You rock 😍😍😍! 

Ps - if you’ve never tried this with a chocolate nut crust, you really should consider it!

Since nobody else has answered you... definitely whole eggs, and add them one at a time and beat at least 2 minutes each. As to the pepper, never heard of putting pepper with a chocolate pie and I've been making French Silk for nearly 40 years. So it's either a typo or her own little recipe quirk. The most important part of any French Silk recipe is the butter. If you melt in the micro, your pie will be runny. And if you let it get too soft from room temp - runny pie. It needs to be soft enough to be able to fluff, but not too soft and not warm.

Anyway, good recipe. I couldn't find any unsweetened chocolate so I had to use cocoa. I've made better but this was still mouth-watering good.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1671570761/dlay1wufedvy83duwjgo.mp4

Ultra creamy, decadent chocolate pie that's perfect for the holidays! But it's so easy you can have it anytime!

French Silk Chocolate Pie

This cake is a rich, decadent, crusty-topped chocolate cake that is sprinkled with an orange rosemary sugar, my finest invention to date. What you are left with is a cake that tastes festive, but is supremely simple to make. The best part is it stays moist for days, although I&#39;m sure it will be gone long before then.

Orange Rosemary Chocolate Cake

unsalted butter

dutch-processed cocoa powder

orange (for

heavy cream

almond

Diamond Crystal kosher salt

baking soda

rosemary leaves

turbinado sugar

Vanilla ice cream

Flaky salt

Good olive oil

Position a rack to the center of the oven and preheat to 350°F.

In a heat-proof bowl, combine 113 grams of semi-sweet chocolate, 170 grams of unsalted butter, 165 grams of granulated sugar and 28 grams of dutch-processed cocoa powder.

Place this bowl in a medium pot with a few inches of water in it. Bring the pot to a simmer and use the double boiler method to melt all of the ingredients together. Stir often, and if it looks a bit grainy, don&#39;t worry.

While that is melting, zest as much orange zest as you can and set aside. Add two tablespoons of fresh orange juice to a large bowl. Add the egg, egg yolk, 2 tablespoons of heavy cream and 1 teaspoon of orange zest and whisk together to combine.

When the chocolate mixture is fully melted, pour a few tablespoons into the egg mixture to help temper the eggs so they don&#39;t curdle. Whisk that together, add a few more tablespoons, whisk together again, then pour the egg mixture into the chocolate mixture. Stir to combine.

Add 120 grams of almond flour, 1/2 teaspoon of salt and 1/4 teaspoon of baking soda and stir into a batter.

Chop up the remaining 113 grams of semi-sweet chocolate and add it to the batter. This is crucial for a crispy-crackly top!

Pour the batter into a parchment-lined 9-inch tart pan.

Using either a blender or a spice grinder, pulse 1/4 cup of rosemary leaves into a fine, aromatic powder. This should leave you with about 2 tablespoons of finely ground rosemary.

Add the remaining orange zest, ground rosemary and 2 tablespoons of turbinado sugar to a small bowl. Use your fingers to press the sugar, rosemary and citrus together. It should become a bit more wet and smell amazing.

Sprinkle this sugar on top of the cake.

Bake the cake at 350°F for 25-27 minutes, or until the top appears dry.

Let the cake cool for 20-30 minutes before slicing! Serve with ice cream, salt and olive oil on top (optional, but so so good).

Delicious. Made in a cake pan. Used vegan butter. Turned out perfectly and was a huge hit. Had it with the suggested ice cream pairing the first two nights then ran out of ice cream and realized it was really good without it too.

i don't usually leave reviews, but this was simply incredible!!
gorgeous texture (worth it to buy almond flour), perfect balance of flavours, and not too sweet (tho that may vary a little with your chocolate).
i had to use fresh thyme instead of rosemary, but the extra tanginess was wonderful. i mixed chocolate chips and bars with what i had on hand, and i also added some (maybe a tsp?) of the chopped herb into the batter at the end. but i'm not sure i needed to - the orange-herb sugar was way more flavourful than i thought it would be! 
NOTE: maybe use room temp eggs if you can? when i was first adding some of the melted chocolate-butter mixture into the eggs to temper them, the chocolate got too cold and re-hardened into little spears and crumbs instead of blending smoothly. to remedy this, i just placed my egg mixture onto the double-boiler and warmed up the eggs (while whisking to avoid cooking them!) to slightly above room temp (maybe 35C/90F -ish?). Then i slowly added a few spoonfuls of the chocolate mixture into the eggs and it incorporated much better :)

We had some guests coming over so I decided to bake this cake, and it was amazing! It came together so easily, and everyone loved it. The weather was awful, so instead of ice cream, I served it with a mascarpone cream, which was a delicious addition. 
Thank you for the recipe, I will definitely make it again!!

If anyone else perhaps didn’t read the ingredient list fully before starting, and doesn’t have almond flour on hand, I subbed for regular flour with the same weight and it turned out just fine! I would like to top all my snack cakes with an herbed crumble going forward!

Truly one of the best cakes I have ever made/eaten. I used clementines instead of oranges and cannot recommend enough - the flavour combo was a killer. Also used dried rosemary (that's all I could find) and found that it made the herby crunch delightful.

A relative mate this cake and it was so amazing, I'm going to try this when we are back home. 

Thank you for this!

Texas Trash Pie is a gooey, chocolatey dessert layered with graham cracker crumbs, coconut, pecans, and sweetened condensed milk. Perfect for any occasion!

Texas Trash Pie

unsalted butter, softened

graham cracker crumbs

coconut

pecans

(14 oz) sweetened condensed milk

Preheat oven to 350°F (175°C). Grease a 9&#215;9-inch baking pan or line with parchment paper.

Sprinkle graham cracker crumbs evenly across the bottom of the pan.

Layer shredded coconut, chocolate chips, and chopped pecans on top of the graham crackers.

Pour the sweetened condensed milk evenly over the layers.

Bake for 25-30 minutes, until the top is golden brown and bubbly.

Allow the pie to cool completely in the pan before slicing into squares.

Top 8 easy chocolate dessert recipes from across the web

The most viewed easy chocolate dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Tart Recipe - NO BAKE - 4...

One Pan Chocolate Pudding Cake

Pomegranate Dark Chocolate Bites

Easy Chocolate Brownie Toffee Trifl...

Chocolate Lasagna

French Silk Pie

Orange Rosemary Chocolate Cake

Texas Trash Pie

Top 8 easy chocolate dessert recipes from across the web

The most viewed easy chocolate dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Tart Recipe - NO BAKE - 4...

One Pan Chocolate Pudding Cake

Pomegranate Dark Chocolate Bites

Easy Chocolate Brownie Toffee Trifl...

Chocolate Lasagna

French Silk Pie

Orange Rosemary Chocolate Cake

Texas Trash Pie

The most viewed easy chocolate dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine