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When you are on a diet, what is that one thing you find hard to resist? I think all hands will go up together and everyone will say in “Chocolate.” Your heart melts at the sight of a brightly packaged, deliciously irresistible chocolate, and when you bite into one, you simply cannot stop before you devour the whole bar.
Now that’s a bit of a problem because chocolate is laden with calories. So should you keep away from them? Not really, if you nibble on the dark variety of chocolates. It has a slightly bitter aftertaste, and can be labeled as something of an acquired taste. But once you are drawn to it, there is no looking back. It helps that it has loads of anti-oxidants and other benefits as well.
Benefits of Dark Chocolates
When you are down and out, a bar of chocolate can give you solace when nothing else can. It’s a stress-buster for sure, but you need to eat the ones with a cocoa percentage of 70% or higher to reap the benefits of dark chocolate. Here are some medically proven facts to show you why you can eat dark chocolates without harboring an iota of guilt.
- It is great for your heart- Dark chocolate helps in restoring flexibility to the arteries. A recent study has found that dark chocolate also prevents white blood cells from sticking to the walls of blood vessels. Both of these are common causes of artery-blocking.
- It slashes the risk of stroke- Research has substantiated the fact that it can reduce your risk of strokes by a whopping 17%. It has been substantiated by human testing, and the results are indeed staggering.
- It boosts your skin health- The flavanols in dark chocolate help protect your skin from the damaging effects of the sun. Don’t let go of your sunblock just yet though, just stock on more dark chocolates in your refrigerator.
- It reduces your bad cholesterol- Consuming more dark chocolate also means reducing the levels of bad cholesterol in your blood stream and simultaneously raises the levels of good cholesterol, thus, significantly reducing the risk of cardiovascular disease.
- It can prevent diabetes- It sounds too good to be true, especially for diabetics who have to sacrifice sweets to keep the blood sugar spikes in control. So, dark chocolate in moderation is okay, and may also prevent the onset of diabetes.
- It helps you lose weight- You have heard of many celebrities vouching for the fact that they consume dark chocolate every day and may have always rolled your eyes in disbelief. But that’s true in a way, dark chocolate may be one of the reasons which help them maintain their ripped shape. It can help you feel fuller and hence stops you from snacking.
- It is good for the mothers and their babies- Expectant mothers who chomp on dark chocolates are in a much better mood than their non-chocolate eating counterparts. Chocolates help you smile more. Now, why aren’t we surprised?
- Chocolates are beneficial for the brain- Chocolates induce a chemical in the brain known as phenylethylamine (PEA), which evokes feelings similar to the feelings when you fall in love. It also releases endorphins, which are feel good hormones.
12 Best Healthy Dark Chocolate Recipes
So, dark chocolate is being favored over other sugary desserts for health reasons. It does a lot of good things for your body, since it’s rich in nutrients. There is also a world of possibilities to explore when it comes to dark chocolate recipes. There are lip-smacking recipes which send your taste-buds to a dizzy, evoking all kinds of chocoholic dreams.
Every time your eyes somersault at the sight of dark chocolate, remember that your heart too does a silent jig in response. So it’s only fair we give you more reasons for your heart to rejoice. Check out these sinful desserts; they are truly what luscious and scrumptious dreams are made of.
1. Dark Chocolate Cupcakes
Dark chocolate recipes are easy to make and you can use them with the simplest ingredients available. Studded with dark chocolate chunks, these cupcakes are seasoned with powdered and you are sure to enjoy a terrific holiday treat with your mates.
- All purpose flour- 1 cup
- Unsweetened Cocoa- 1/3 cup
- Baking soda- 1tsp
- Salt- 1/8 tsp
- Granulated sugar- 2/3 cup
- Softened Butter- ¼ cup
- Egg substitute- ½ cup
- Vanilla- 1tsp
- 1 % Low fat buttermilk- ½ cup
- Dark chocolate (finely chopped)- 1 ¼ ounces
- Powdered Sugar- 2 tbsp
- Preheat oven to 350°.
- Spoon the flour into a dry measuring cup and evenly level the flour with a knife.
- Combine flour, cocoa, salt, baking soda and stir the mixture well.
- Take a large bowl and place the granulated sugar and butter; beat with a mixture for about 3 minutes until well combined.
- Beat well by adding vanilla and egg substitute.
- Add butter milk, and flour mixture to the granulated mixture alternatively and fold in chocolate.
- Spoon batter into the muffin cups lined with muffin cups liner.
- Bake at 350° for about 18 minutes and see to that wooden pick inserted in centre comes out clean.
- Remove the cups from pan and cool completely on a wire rack.
- Season it with sugar powder before serving.
2. Dark Chocolate Souffle Cake
This chocolate cake tastes incredible and is so indulgent that it weighs around 6 grams with 200 calories of fat per serving.
- Granulated sugar- ½ cup
- Packed Dark Brown sugar- ½ cup
- Water- ¾ cup
- Instant Espresso- 1tbsp/ Instant Coffee granules- 2tbsp
- Unsweetened Cocoa- 2/3 cup
- Salt- ¼ tsp
- Semi Sweet Chocolate (chopped)- 2 ounces
- Unsweetened Chocolate ( chopped)- 2 ounces
- Kahlua- 2 tbsp
- Egg yolks- 3
- Sifted Cake flour- 1/3 cup
- Egg whites- 6
- Cream of tartar- ¼ tsp
- Granulated sugar- 1/3 cup
- Powdered sugar- 1tbsp
- Raspberries- ¼ cup
- Cooking spray
- Chocolate Curls (optional)
- Preheat oven to 300°.
- Take a 9- inch springform pan and coat it with cooking spray and set it aside.
- In a large sauce pan combine it espresso, granulated sugar, brown sugar, water stir well and bring it to boil.
- Remove from heat and add cocoa, salt and chocolates and stir with a whisk until chocolate melts.
- Stir in kahlua, egg yolk and flour and let the mixture cool at room temperature.
- Beat egg whites and cream of tartar until foamy at a high speed and add 1/3 cups of granulated sugar, 1 tbsp at a time and beat it until stiff peaks form.
- Fold one- fourth of mixture into chocolate mixture and repeat the procedure with the remaining egg white mixture one- fourth at a time.
- Spoon the mixture into the prepared pan.
- Bake at 300° for about 1 hour or until the inserted wooden pick comes out of centre clean.
- Cool the dish completely on a wire rack, remove sides from pan and sprinkle powdered sugar on cake.
- Garnish the recipe with chocolate curls if desired.
3. Classic Fudge Pops
Relish your choice by dipping chilly chops in a dark chocolate that equally rewards you with nutritional benefits.
- Dark chocolate (coarsely chopped)- 4 ounces
- Milk- 2 ¾ cups
- Sugar- ¾ cup
- Cornstarch- 3 tbsp
- Unsweetened Dutch process cocoa sugar- 2 tbsp
- Sea Salt/ kosher salt/ dash sugar salt- 1/8 tsp
- Vanilla- 1 tsp
- Finely crushed shortbread cookies (optional)
- Take a medium saucepan, cook and beat dark chocolate over low heat until melted.
- Gradually whisk in milk and in a medium small bowl stir together sugar, cornstarch, cocoa powder and salt.
- Now, whisk sugar mixture into chocolate mixture.
- Cook and stir over medium heat until thickened and cook and stir for 2 minutes more.
- Remove from heat, cool for 45 minutes and whisk mixture until smooth.
- Spoon the mixture into frozen pop moulds, add sticks and cover and freeze for 3 to 4 hours until firm.
- Unmold them after 10 minutes and if desired dip pops in melted dark chocolate and shortbread cookies.
4. Dark Chocolate Chip Cookies
Nothing beats a good old fashioned dark chocolate recipe. Preparing dark chocolate chip cookie is a timeless classic and is worth to be said as an iconic dessert.
- Dark Chocolate- 125 grams
- Plain flour- 150 grams
- Cocoa Powder- 30 grams
- Bicarbonate of soda- 1tsp
- Salt- ½ tsp
- Soft butter- 125 grams
- Soft light brown sugar- 75 grams
- White sugar- 50 grams
- Vanilla extract- 1 tsp
- Large Egg- 1
- Dark chocolate chips- 350 grams
- Preheat oven to 170°C / 325°F and melt the dark chocolate either in the microwave or in the heat proof dish over a pan of simmering water.
- Place the flour, cocoa, bicarbonate of soda and salt into a bowl.
- Cream the butter and sugars in another bowl and add the melted chocolate and mix it well.
- Beat the egg and vanilla extract and mix the dry ingredients and stir in the chocolate chips/ morsels.
- Scoop out 12 mounds of same size and place them on a lined baking sheet about 6cm apart with an ice cream scoop and a palette knife.
- Do not flatten them.
- Cook for about 18 minutes and test it with a cake tester to make sure whether it comes out semi clean.
- Remain it cool slightly on a baking sheet for 4-5 minutes and transfer them into a cooling rack to harden.
5. Dark Chocolate Orange Pudding
The combination of dark chocolate and orange makes your taste buds go sing. Choose a high quality chocolate like Scharffen Berger Chocolate for rich flavorful chocolate pudding.
- Sugar- ¾ cups and 2 tbsp
- Cocoa powder- 3 tbsp
- Cornstarch- 3 tbsp
- Salt- 1/8 tsp
- Eggs- 2
- Egg yolks- 2
- Whole milk- 2 ½ cups
- Dark Chocolate (melted)- 4 ounces
- Butter- 3 tbsp
- Vanilla Extract- 1 tsp
- Pure Orange Essential Oil- 4- 6 drops
- In a medium sized sauce pan combine sugar, cocoa, cornstarch and salt.
- Gently whisk the eggs, egg yolks and milk and heat the mixture over medium low heat until bubbling.
- Stir in the dark chocolate and continue to cook over medium heat until the mixture comes to boil.
- Stir the mixture constantly with a whisk and make sure to scrape the sides and bottoms of the pot as you whisk.
- The mixture gradually darkens and thickens as the pudding cooks.
- Reduce the heat to medium low and cook gently by stirring in the wooden spoon.
- See to that after 1-2 minutes the pudding should thickly coat the spoon and stir in the butter, vanilla and orange oil.
- Transfer the pudding to small bowls and cover the surface with plastic wrap as it cools.
- Cool the dish for 30 minutes at room temperature and then transfer to the refrigerator for about an hour.
- Serve the recipe with a dollop of whipped cream and chocolate shavings.
6. Dark Chocolate Martini
Relish on dark chocolate martini shots by following the simplest recipe given below.
- Dark chocolate chips- 8-10
- White crème de cacao- 2 ounces
- Dark crème de cacao- 2 ounces
- Dark Chocolate vodka- 1 ½
- Butterscotch Schnapps- 1/3 shot
- Ice cubes
- Place 4- 5 dark chocolate chips in each of two martini glasses.
- Fill a cocktail shaker halfway with ice cubes.
- Add white and dark crème de cacao, chocolate vodka and butterscotch schnapps and shake the mixture well.
- Strain into the glasses and throw the shot down your throat.
7. Dark Chocolate Cake
Very few of us can refuse a chocolate cake and if it is a dark chocolate cake; all the better, as we can indulge in it totally guilt-free! It is dark, delicious and oh so sinful. Go ahead make one right now, you should never say no to a freshly baked decadent dark chocolate cake.
- Cooking spray
- 3/4 cup powdered sugar
- 3 large eggs
- 2 tablespoons cornstarch
- 3 tablespoons unsweetened cocoa
- 2 tablespoons fresh orange juice
- 1 tablespoon Triple Sec (orange-flavored liqueur)
- 1 tablespoon hot water
- Dash of salt
- 2 ounces bittersweet chocolate, chopped
- Powdered sugar (optional)
- Orange rind strips (optional)
- Preheat oven to 350°.
- Drizzle oil into a pan; line bottom of the pan with parchment or wax paper. Cover the outside of pan with aluminum foil.
- Put 3/4 cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes.
- Blend cornstarch and cocoa in a small bowl; set aside. Then add juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave high 1 minute or till the mixture is melted, Keep stirring every 20 seconds until smooth. After adding the cornstarch mixture, whisk furiously.
- Gently stir one-fourth of egg mixture into chocolate mixture; and ever so carefully fold it into remaining egg mixture. Pour the batter into a prepared pan. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350º for 20 minutes or until the top portion is set.
- Remove cake pan from water; let it cool for 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; let it cool till it reaches room temperature. Cover and let it chill for at least 4 hours or overnight. Sprinkle powdered sugar and rind on the top just before serving, to get that frosty look.
8. Dark Chocolate Biscuit
You always need a chocolate biscuit to nibble on with your hot beverages, but restrain yourself as it is not considered very healthy. But what if you make a healthy batch of your own chocolate biscuits? Nothing is more satisfying than biting into a crunchy chocolate biscuit where all the ingredients are super healthy and need we add, tasty too!
- 9.5 ounces whole-wheat flour (about 2 cups)
- 2 tablespoons flaxseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 2 large egg whites
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2/3 cup dark chocolate chips (such as Hershey’s)
- 3/4 cup unsalted almonds
- Preheat oven to 350°.
- Weigh or pour flour into dry measuring cups; level it up with a knife. Add flour, flaxseed, soda, and salt into a bowl, and stir briskly. Combine sugars, egg whites, and egg in a bowl; beat it up with a mixer at high speed for 2 minutes. Add vanilla and blend well. Add flour mixture to egg mixture; stir until combined. Add in the chocolate and almonds. Divide dough into 3 equal portions. Roll each portion into a 6-inch-long roll. Arrange the rolls 3 inches apart on a baking sheet lined with parchment paper. It should have a 1-inch thickness. Bake at about 350° for 28 minutes or until it is firm.
- Separate rolls from the baking sheet; let it cool on a wire-rack. Cut the rolls diagonally into 30 (1/2-inch) slices. Place on baking sheet, cut sides down. Reduce oven temperature to 325°; bake for 7 minutes. Turn the cookies over; bake for 7 minutes. The cookies will be soft in the center, so leave them to cool and they will harden up. Let them on the wire rack to cool.
9. Choco Pie
This lightened version of the original Choco pie is all things choclatey and decadent. Give yourself an antioxidant boost with this light and fluffy pie! It is your safest bet for all those tea time parties.
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- 1 cup packed brown sugar
- 1/2 cup unsweetened cocoa
- 1 tablespoon all-purpose flour
- 3/4 cup 2% reduced-fat milk
- 1/3 cup light-colored corn syrup
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg whites
- 1 cup frozen fat-free whipped topping, thawed
- 1/2 teaspoon unsweetened cocoa (optional)
- Preheat oven to 350°.
- Make room for the dough into a 9-inch pie plate. Fold edges under; flute. Place the pie plate in freezer till it is absolutely ready for use.
- Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir. Add milk mixture to brown sugar mixture; stir until combined.
- Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; and chill for at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, and it will never fail to entice your guests.
10. Chocolate Shortbread
This rich chocolate shortbread recipe is really easy to prepare and it stays fresh for several days if kept in an airtight container. Just check when the shortbread is baked properly because there are chances that it might get burnt, if kept in the oven for too long.
- 4.5 ounces all-purpose flour (about 1 cup)
- 3 tablespoons unsweetened premium dark cocoa
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 5 tablespoons butter, softened
- 1/4 cup canola oil
- Cooking spray
- Weigh or pour the flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a small bowl, whisk it briskly.
- Place sugar, butter, and oil in a medium bowl; blend well with hands until combined. Add flour mixture, and knead with hands until combined; wrap it in a plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 325°.
- Place dough on a baking sheet smeared with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce the entire surface liberally with a fork. Bake at 325° for 30 minutes or wait until it is set. Cut shortbread into 24 pieces. Cool completely.
11. Dark Chocolate Almond Bar
Give yourself a Choco-almond break with these delightfully nutty bars. It is just perfect for those mid-morning slumps, when you feel cranky and hungry; and need the right foods to lift your spirits and curb your hunger pangs.
- Dark chocolate grated 150 grams
- Almonds 100 grams
- Arrowroot biscuits 100 grams
- Butter 75 grams
- Condensed milk 200 grams
- Walnuts, roughly chopped 50 grams
- Apricot 50 grams
- Crush biscuits in a mixer and put the crushed biscuits into a bowl and set aside. Chop almonds coarsely.
- Heat butter in a non-stick pan. Add the chocolate and let both melt, keep stirring continuously.
- Add condensed milk and blend well. Add almonds and walnuts and mix.
- Take the pan off the heat. Roughly chop apricots and add and mix.
- Add the crushed biscuits and combine well.
- Pour into small rectangular silicon moulds, level the top and put it in the refrigerator to set.
- Wait till it sets and serve.
12. Dark Chocolate Balls
Whip this delicious recipe at the drop of a hat, it’s that easy to make! The fact that it combines yummy ingredients together makes it an absolute winner.
- Dark Chocolate grated 2 cups
- Chocolate sponge cake, crumbled 2 cups
- Cocoa powder 50 grams
- Fresh cream 1/2 cup
- Walnuts crushed 1/2 cup
- Almonds crushed 1/2 cup
- Sieve cocoa powder onto a plate. Crumble the chocolate sponge cake by putting the cake pieces on a sieve and press down the crumbs through the sieve.
- Melt chocolate in the microwave oven on high for one minute. You can also use a double boiler to melt the chocolate, then whisk till smooth. Add fresh cream and whisk till well blended and the consistency becomes thick. Add cake crumbs, crushed walnuts, crushed almonds and mix.
- Knead the mixture in a way that they are shaped into marble sized balls, then roll them in cocoa powder and place them on a plate.
- Keep them in the refrigerator and allow to set.
These recipes are the perfect choices to satisfy your incorrigible sweet tooth, as they are healthy; and the fact that they have dark chocolate as the chief ingredient makes them all the more delicious and nutritious. The next time you feel woebegone, you can find an able ally in these pint-sized, incredibly delicious sweet treats. Make one of these and you will find yourself in a happy state of mind!