Indulge In Irresistible Chocolate Desserts That Will Leave You Craving More

International Chocolate Day is celebrated every year on September 13th to honour American chocolatier and businessman Milton Hershey, whose efforts made chocolate widely accessible to everyone.

Today, while we recognize his contribution, it has become a tradition to celebrate our collective love for chocolate on this day.

Even if you’re not a chocolate lover, this day could mean a lot to your loved ones. So, here are some irresistible chocolate dessert recipes you should try, either for yourself or to delight someone special and leave them craving more.

Oreo Pie

Ingredients
1 (19.1-oz.) package of chocolate sandwich cookies, such as Oreos (family size), divided
5 Tbsp. salted butter, melted
1 c. heavy whipping cream
8 oz. cream cheese, room temperature
1/4 c. sour cream, room temperature
3/4 c. powdered sugar
1 tsp. vanilla extract
Whipped cream, for serving

Directions

Step 1:  Place 25 cookies in the bowl of a large food processor. Process until finely crushed, about 1 minute. Add the melted butter and pulse to combine. Press the Oreo mixture firmly into the bottom and up the sides of a buttered deep-dish, 9-inch pie plate. Place in the freezer while you make the filling (at least 15 minutes).

Step 2: In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, 1 to 2 minutes. Transfer the mixture to a large bowl and set aside.

Step 3: In the same bowl used to beat the cream (no need to wipe it clean), combine the cream cheese, sour cream, powdered sugar, and vanilla. Using the paddle attachment, beat on medium-high speed until light, fluffy, and smooth, about 1 minute, scraping the sides and bottom of the bowl as needed. Transfer the mixture to the bowl with the whipped cream and fold to combine.

Step 4: Reserve 8 of the remaining cookies and place the remaining 9 cookies in a zip-top plastic bag. Tap the bag with a rolling pin to lightly crush the cookies. Add to the cream cheese mixture and fold to combine.

Step 5: Transfer the mixture to the chilled pie crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.

Step 6: Just before serving, press 8 cookies flat into the top of the pie. Slice and serve with dollops of whipped cream and a sprinkle of any extra cookie crumbs.

Note: Try chocolate whipped cream as a topping for this pie!

Homemade Choco Tacos

Ingredients

For the Taco Shells

1 egg
2 egg whites
1/2 c. + 1 tbsp. granulated sugar
3 Tbsp. salted butter, melted and cooled slightly
3 Tbsp. heavy cream
3/4 tsp. vanilla extract
3/4 c. all-purpose flour
Pinch of kosher salt

For the Tacos

1/2 gal. fudge swirled ice cream (like Breyer's), softened
8 oz. semi-sweet chocolate, chopped
1 1/2 tsp. coconut oil
1/2 c. dry roasted peanuts, chopped

Directions

Step 1: For the shells: Whisk together the egg, egg whites, and sugar in a medium bowl until pale and fluffy, 3 to 4 minutes. Add the melted butter, heavy cream, vanilla, flour, and salt and whisk until smooth.

Step 2: Prop either end of a wooden spoon between two cans or loaf pans. Preheat a waffle cone maker (at least 6 inches in diameter). Spray both sides of the waffle cone maker and add 1 tablespoon of batter to the center before closing. Cook the waffle until golden brown, about 2 minutes. Gently lift the waffle cone with a small offset spatula and drape it over the wooden spoon handle to form a taco shell. Let cool before setting aside on a parchment-lined sheet tray.

Step 3: To assemble: Gently fill the taco shells with ice cream using an ice cream scoop. Place the tray of tacos in the freezer until the ice cream has refrozen, about 45 minutes.

Step 4: Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place the chocolate in a heat-proof bowl that is slightly larger than the saucepan and set over the water. (The bowl should sit on top of the pan without its bottom touching the water.) Heat the chocolate, stirring occasionally with a dry rubber spatula, until mostly smooth and melted, 3 to 5 minutes. Remove the bowl from the saucepan; continue stirring until completely smooth. Stir in the coconut oil.

Step 5: Dip the round edge of the taco in a rolling motion into the chocolate to coat the ice cream completely. Immediately sprinkle with chopped peanuts. Set on a sheet tray lined with parchment paper and return to the freezer. Once completely frozen, store in an airtight container for up to 1 week.

Chocolate Pie

Ingredients

1 1/2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3 c. whole milk
4 egg yolks
6 1/2 oz. bittersweet chocolate, finely chopped
2 tsp. vanilla extract
2 Tbsp. butter
1 pie crust, baked and cooled (or can use Oreo or graham cracker crust)
Whipped cream, to serve

Directions

Step 1: In a medium saucepan, stir or whisk together the sugar, cornstarch, and salt. Pour in the milk and egg yolks, whisking to combine. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6 to 8 minutes (maybe less, maybe more; just watch it). The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

Step 2: Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge, uncovered, to chill for 4 hours.

Step 3: Cut it into slices and serve with whipped cream!

(Recipes credit: thepioneerwoman.com)