With Easter approaching, it’s time to start planning those irresistible desserts that will delight the whole family. When it comes to celebrating this sweet date, nothing combines better than chocolate. So to make your celebration even more special, check out 7 practical desserts with chocolate!

Chocolate muse cake

Ingredients

• 200 g de cookie chocolate
• 100 g of melted butter
• 300 g of chopped milk chocolate
• 500 ml of fresh cream
• Raspberry and icing sugar to decorate

Preparation mode

Make chocolate cookies in a food processor until a consistency of thin crumbs. In a container, mix the cookie biscuits with the melted butter until a wet crumbs. Then press this mass firmly in the bottom and sides of a pie shape. Melt the chocolate in a water bath or in the microwave and set aside.

In the mixer, beat the fresh cream until firm peaks. Gently incorporate the melted chocolate into the beaten cream. Pour the mixture of chocolate mousse over the base of cookie. Smooth the surface and refrigerate for at least 4 hours, or until the mousse is firm. Garnish with raspberries and icing sugar and serve then.

Ingredients

• 1 cup of wheat flour
• 2 Eggs
• 1 cup of milk tea
• 2 tablespoons chocolate powder
• 2 tablespoons of sugar
• 2 tablespoons of melted butter
• 200 g of melted dark chocolate
• Chopped strawberry to taste
• Coconut oil

Preparation mode

In a bowl, mix the flour, eggs, milk, chocolate powder, sugar and melted butter until homogeneous mass. In a lightly greased nonstick skillet with coconut oil, over medium heat, pour a portion of the dough and spread, forming a thin crepe. Cook both sides until lightly golden. Repeat the process until the whole dough is finished. Then spread the melted dark chocolate and strawberry over each crepe. Fold and serve next.

Chocolate truffle

Ingredients

• 200 g of dark chocolate
• 100 ml of sour cream
• 1 teaspoon of essence of almonds
• Cocoa powder to decorate
• Coconut oil

Preparation mode

In a pan, heat the cream over low heat until it begins to boil. Chop the dark chocolate into small pieces and place in a bowl. Pour the hot cream over the chopped chocolate and stir until the chocolate is completely melted and the mixture is homogeneous. Add the essence of almonds to the mixture and stir well. Cover the bowl with filme plastic and refrigerate for about 2 hours, or until the mixture is firm enough to shape. With your hands slightly greased with oil, shape small balls with the chocolate mixture. Role the molded truffles in the cocoa powder to decorate. Store the truffles in the refrigerator until the time to serve.

Ingredients

• 200 g of milk chocolate
• 200 ml of sour cream
• 1 tablespoon café soluble
• 300 g of champagne cookie
• 1 cup of express coffee tea
• Chocolate shavings to decorate

Preparation mode

In a container, melt the chocolate with the cream in a water bath or in the microwave, stirring until smooth. Add the soluble coffee to the mixture and stir until smooth. On a platter, make a layer of champagne cookie soaked in the Express Café.

Cover the cookies with a layer of prepared chocolate cream. Repeat the layers until all ingredients are used, ending with a layer of chocolate cream. Decorate the surface with chocolate shavings. Refrigerate for a few hours and serve then.

Chocolate cake

Ingredients

• 2 cups of wheat flour tea
• 1 cup of cocoa powder
• 1 1/2 cup sugar tea
• 1 tablespoon of baking powder
• 1 teaspoon of baking soda
• 2 Eggs
• 1 cup of milk tea
• 1/2 cup of vegetable oil
• 1 teaspoon vanilla essence
• 1 cup of warm water
• Whipped to decorate
• Wheat flour to flour
• Grease oil

Preparation mode

In a large bowl, sift the flour, cocoa powder, sugar, baking powder and baking soda. Mix well. In another bowl, beat the eggs lightly. Add milk, vegetable oil and vanilla essence, mixing well. Pour the liquid ingredients into the dry ingredients mixture and stir until smooth.

Add the warm water to the dough and stir until well incorporated. The mass will be liquid, but it is normal. Pour the dough into an oil -greased pan and floured with wheat flour. Bake in preheated medium oven for 35 minutes. Remove from oven and let cool in the pan for a few minutes before unmolding and transferring to a grid to cool completely. Decorate the cake with the whipped cream. Serve next.

Chocolate pudding

Ingredients

• 395 g of condensed milk
• 200 g of sour cream
• 1 cup of milk tea
• 1/2 cup chocolate powder
• 12 g of flavorless gelatin
• 5 tablespoons of water
• Strawberry to decorate

Preparation mode

In a container, mix the gelatin with the water and microwave for 15 seconds. In a blender, put condensed milk, sour cream, milk, chocolate powder and dissolved gelatin. Beat for 2 to 3 minutes until smooth. Pour into a pudding form and refrigerate for at least 4 hours or until completely firm. Unmold and decorate with the strawberries. Serve next.

Italian straw

Ingredients

• 395 g of condensed milk
• 2 tablespoons of butter
• 4 tablespoons of chocolate powder
• 150 g de cornmeal
• Icing sugar to bread

Preparation mode

In a pan, put the condensed milk, butter and chocolate powder. Mix well. Bring to medium-low heat, stirring constantly, to the firmer brigadeiro point. Break the cookies with your hands into medium pieces. Mix the pieces to the brigadeiro, with the fire off. Line a baking sheet with parchment paper. Pour the mixture, spread well and tighten with a spatula to level. Refrigerate for at least 2 hours. Unmold and cut into squares. Pass every little piece in the icing sugar. Serve next.