Something magical happens every year on July 7. No, I’m not talking about planetary alignment or a global conference. I’m talking about World Chocolate Day. One day, everyone agrees it's ok to worship in a purely hedonistic manner that silky, rich, mood-enhancing miracle called chocolate. Whether you enjoy it in the form of a gooey brownie, a hand-crafted truffle, a bar from your childhood, or simply a spoonful from the jar, we all have a chocolate experience worth relishing.

But what makes chocolate foster such loyalty? Why does this sensuous ingredient seduce our taste buds and emotions, transcending cultures and generations? 

Let’s peel back the layers of this irresistible treat and discover why World Chocolate Day is more than just dessert—it's about connection, creativity, and pure joy. 

Dark Chocolate Mousse with Sea Salt

Ingredients for Dark Chocolate Mousse with Sea Salt:

• 200g dark chocolate (70% cocoa)
• 1 cup heavy cream (chilled)
• 2 tbsp sugar (optional)
• 1 tsp vanilla extract
• Sea salt flakes for garnish

Instructions for Dark Chocolate Mousse with Sea Salt:

1. Melt the dark chocolate in a double boiler or microwave until smooth. Let it cool slightly.
2. In a mixing bowl, whip the chilled heavy cream with sugar and vanilla until soft peaks form.
3. Gently fold the cooled chocolate into the whipped cream to keep it light and airy.
4. Spoon the Dark Chocolate Mousse with Sea Salt into serving glasses.
5. Chill for at least 2 hours.
6. Before serving, sprinkle each Dark Chocolate Mousse with Sea Salt with a few flakes of sea salt.

Pro Tip: 

For the perfect texture in your Dark Chocolate Mousse with Sea Salt, ensure the chocolate isn’t too hot when folding it into the cream.

Chocolate-Covered Strawberries with Crushed Pistachios

Ingredients for Chocolate-Covered Strawberries with Crushed Pistachios:

• 12 fresh strawberries
• 200g dark or milk chocolate
• ½ cup crushed pistachios

Instructions for Chocolate-Covered Strawberries with Crushed Pistachios:

1. Rinse and dry strawberries completely.
2. Melt the chocolate in a bowl.
3. Dip each strawberry into the chocolate, then roll in crushed pistachios.
4. Place the chocolate-covered strawberries with crushed pistachios on parchment paper and chill until set.

Pro Tip:

Make sure your Chocolate-Covered Strawberries with Crushed Pistachios are completely dry to prevent the chocolate from slipping off.

Molten Chocolate Lava Cakes

Ingredients (for 4 cakes) for Molten Chocolate Lava Cakes:

• 100g dark chocolate
• 100g unsalted butter
• 2 eggs + 2 yolks
• ¼ cup sugar
• ¼ cup flour

Instructions for Molten Chocolate Lava Cakes:

1. Melt the chocolate and butter together.
2. In a bowl, beat eggs, yolks, and sugar until pale.
3. Fold in melted chocolate and sifted flour.
4. Pour batter into greased ramekins.
5. Bake Molten Chocolate Lava Cakes at 220°C for 10-12 minutes.
6. Invert gently and serve warm.

Pro Tip:

The key to perfect molten chocolate lava cakes is pulling them out when the edges are set but the centre still jiggles.

No-Bake Chocolate Cheesecake Jars

Ingredients for No-Bake Chocolate Cheesecake Jars:

• 1 cup crushed Oreos
• 2 tbsp melted butter
• 200g cream cheese
• 100g melted chocolate
• ½ cup whipped cream
• 2 tbsp powdered sugar

Instructions for No-Bake Chocolate Cheesecake Jars:

1. Mix Oreos and butter; press into the bottom of jars.
2. Blend cream cheese, chocolate, and sugar, and fold in whipped cream.
3. Spoon into jars over the crust.
4. Chill No-Bake Chocolate Cheesecake Jars for 2 hours.
5. Garnish with grated chocolate or berries.

Pro Tip:

Use good-quality dark chocolate in your No-Bake Chocolate Cheesecake Jars for a richer taste.

Chocolate Almond Bark with Berries

Ingredients for Chocolate Almond Bark with Berries:

• 200g dark chocolate
• ¼ cup sliced almonds
• ¼ cup dried or freeze-dried berries

Instructions for Chocolate Almond Bark with Berries:

1. Melt the chocolate and spread it thinly on a lined baking sheet.
2. Sprinkle almonds and berries over the top.
3. Chill until set, then break into shards.
4. Store Chocolate Almond Bark with Berries in an airtight container.

Pro Tip:

Roast the almonds before adding them to your Chocolate Almond Bark with Berries for enhanced flavour.

Chocolate Chai Truffles

Ingredients for Chocolate Chai Truffles:

• 200g dark chocolate
• ½ cup heavy cream
• 1 chai tea bag or 1 tsp chai spice mix
• Cocoa powder for coating

Instructions for Chocolate Chai Truffles:

1. Heat cream and steep with chai tea or spices for 10 minutes.
2. Remove tea/spices and reheat cream slightly.
3. Pour over chopped chocolate and stir until smooth.
4. Chill, then roll into balls and coat with cocoa.
5. Store Chocolate Chai Truffles in the fridge.

Pro Tip:

For spicier Chocolate Chai Truffles, add a pinch of ground ginger and black pepper.

Chocolate Dipped Madeleines

Ingredients for Chocolate-Dipped Madeleines:

• 12 madeleines (homemade or store-bought)
• 100g chocolate (dark, milk, or ruby)
• Optional: sprinkles, nuts, edible flowers

Instructions for Chocolate Dipped Madeleines:

1. Melt the chocolate.
2. Dip half of each madeleine into the chocolate.
3. Decorate immediately and let it set.
4. Serve your Chocolate Dipped Madeleines with coffee or as a dessert centrepiece.

Pro Tip:

Use a cooling rack to set your Chocolate Dipped Madeleines evenly without smudging the coating.

Mini Chocolate Tarts with Ganache Filling

Ingredients for Mini Chocolate Tarts with Ganache Filling:

• 6 mini tart shells (homemade or store-bought)
• 150g dark chocolate
• ½ cup heavy cream
• Optional toppings: sea salt, nuts, berries

Instructions for Mini Chocolate Tarts with Ganache Filling:

1. Heat the cream until just boiling and pour over the chopped chocolate.
2. Stir to form ganache.
3. Fill tart shells with ganache and chill until set.
4. Garnish and serve Mini Chocolate Tarts with Ganache Filling cold.

Pro Tip:

For extra texture in Mini Chocolate Tarts with Ganache Filling, add a layer of crushed cookies or nuts under the ganache.

Chocolate Banana Pops with Toppings

Ingredients for Chocolate Banana Pops with Toppings:

• 3 bananas, halved
• 200g melted chocolate
• Toppings: crushed nuts, sprinkles, shredded coconut

Instructions for Chocolate Banana Pops with Toppings:

1. Insert skewers into banana halves and freeze for 1 hour.
2. Dip frozen bananas in melted chocolate and coat with toppings.
3. Freeze again until set.
4. Serve your Chocolate Banana Pops with Toppings immediately or store chilled.

Pro Tip:

Drizzle additional chocolate over the Chocolate Banana Pops with Toppings for a layered look.

Espresso Chocolate Pots de Crème

Ingredients for Espresso Chocolate Pots de Crème:

• 200g dark chocolate
• ¾ cup hot heavy cream
• 2 egg yolks
• ¼ cup sugar
• 1 shot espresso or 1 tsp instant espresso powder

Instructions for Espresso Chocolate Pots de Crème:

1. Whisk yolks and sugar in a bowl.
2. Slowly whisk in hot cream and espresso.
3. Stir in melted chocolate.
4. Pour into ramekins and chill for 4 hours.
5. Top your Espresso Chocolate Pots de Crème with whipped cream.

Pro Tip:

Use strong espresso for a bold flavour in your Espresso Chocolate Pots de Crème.

So, on this World Chocolate Day, don't just eat chocolates - celebrate it! Try any of these or your version of chocolate - savour it and share it with our Foodism App community by downloading the app now!