Relaxing at home on a weekend is the best! What makes it even better is a lot of sinful food because there’s nothing quite like the satisfaction of homemade sinful goodness. Chocolate desserts seem difficult to make but they’re actually quite easy. You can whip up quite a few chocolate desserts at home while you’re still in your PJs. These chocolate desserts seem intimidating, but they’re super easy to make. You can make these for big gatherings or even one individual serving, because such goodness is best enjoyed in peace.

We’ve got the recipes for some delicious but easy chocolate desserts right here. All you need to do is look for or buy some basic ingredients and get cooking!

1. Chocolate Pancakes With Dark Chocolate Sauce

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What you need:

1 cup of atta/maida
2 whole eggs
A pinch of baking powder
3-4 teaspoons of sugar
1/5th teaspoon of salt
A drop of vanilla essence/maple syrup
Milk
Unsweetened cocoa powder
Butter
Cooking oil
Whipped cream

What to do:

Add flour and baking powder in a bowl and mix lightly. Make a well in between the flour mixture and break the eggs in there. The flour should be like a wall for the two eggs. Fold the flour into the eggs and combine it well. The mixture should be like a thick paste at this point. Add sugar and vanilla essence/maple syrup to the mixture. Add 2 tablespoons of cocoa powder to the mix and a hint of salt to enhance the flavour of the chocolate.

Once the mixture is well combined, add milk to thin it out. Pour the milk in slowly and in parts so that you can judge the thickness of the mixture. It should not be runny but it should not be too thick either.

Next, heat butter in a pan on low heat. Add cooking oil to stop the butter from burning. Drop a tiny bit of the pancake batter to see if the butter is hot enough. When it is, take a big scoop of the mixture with a ladle and pour it slowly into the pan. Don’t try to spread it or move it around in the pan.

When it loses its liquid texture, flip the pancake to cook the other side. Repeat till you run out of pancake batter. Stack the pancakes on a plate and put aside.

Next, heat butter on low heat in a saucepan. When the butter melts, add 2 teaspoons of sugar and keep mixing it as it caramelizes. When the sugar starts turning brown, add 1 teaspoon of cocoa powder and mix well. Take it off the heat if you think the pan is getting too hot. Add about 3-4 tablespoons of milk to this mixture. Take it off the heat and keep mixing well till it gets to the consistency of sauce.

Pour the chocolate sauce over the chocolate pancakes and put a dollop of whipped cream on it. You can also add berries or any other garnish to this dish.

2. Chocolate Lava Cake

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What you need:

1 tablespoon of maida
2-3 teaspoons of sugar
1 egg
1/4th teaspoon of baking powder
1 teaspoon cocoa powder
A drop of vanilla essence/maple syrup
1 teaspoon of oil
A piece of dark chocolate
A mug

What to do:

Put the maida, sugar, cocoa powder, and baking powder in a mug and stir to combine. Break an egg into the mixture and stir. Next, add the oil to the mixture. Stir vigorously to ensure that all the ingredients are well combined. Add the vanilla essence/maple syrup and stir again. The mixture should not fill more than 1/3rd of your mug.

Put the mug in the microwave and use the same temperature settings that you would to heat up food. Cook the cake for 1 minute in the microwave and take it out. It should still be gooey but slowly taking on a solid consistency. Take a piece of dark chocolate – size depends on how much lava you want – and push it into the centre of the cake. It doesn’t matter if the cake breaks a bit from the top. Once the chocolate is inside, pop the cake back in the microwave for about 60 to 90 seconds.

The cake should now be done and have a hot, gooey centre. Since it’s only the size of a mug, you can eat it all yourself.

3. Dark Chocolate Mousse

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What you need:

A bar of dark chocolate
2 egg whites
1 teaspoon of coffee
1/2 teaspoon of cocoa powder
2 teaspoons of Irish cream liquor, like Baileys
1/2 tablespoon of sugar
50 gms hung curd
Icing sugar, optional

What to do:

Cut the bar of dark chocolate into small pieces. Make the pieces as small as you can and put them in a bowl. Now, heat water in a big saucepan and put the bowl of chocolate over this pan. Make sure that you use a bowl that will sit on your saucepan without touching the bottom of it.

Melt the chocolate over boiling water and keep stirring till it is liquid. Take it off the heat and set it aside.

Now, break the eggs in a bowl and add sugar. Stir this mixture till it develops a stiff consistency. In a third bowl, add coffee, cocoa powder, and the Irish cream liquor. Mix well and add the melted chocolate to it. Once these ingredients are well combined, add the hung curd to it.

Next, slowly fold in the egg mixture into the chocolate curd. Do this one spoon at a time to maintain the volume of the mousse. When it looks well-combined, pour this mixture into bowls of your choice. We suggest using bigger bowls because no one wants to make the effort of getting up for second helpings.

Refrigerate the mousse for about 2-3 hours before serving. If you do have icing sugar, you can sprinkle some on top as a garnish. You can also use chocolate shavings or whipped cream as a garnish.

4. No-Bake Chocolate Cheesecake

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What you need:

20-30 chocolate biscuits
1 tablespoon dark cocoa powder
1 bar of milk chocolate
Half a bar of dark chocolate
1/2 cup butter
1/2 cup marshmallows
2/3 cup cream cheese
1/4 cup milk
1 teaspoon lemon juice

What to do:

Crush the biscuits into a fine powder in a bowl. Add melted butter and mix this well. Put this mixture into a shallow glass bowl or a round baking dish, if you have one. Press it down hard into the vessel. Make sure the thickness and height of the base is uniform and it looks firm. Refrigerate this base for about an hour.

Next, add marshmallows and cream cheese in a large mixing bowl. Heat it in the microwave for about 30-40 seconds to melt. You can pop it back in the microwave for a few seconds if it hasn’t melted. Mix it together till it looks well combined. Add milk and lemon juice to this mixture, and whisk it well because you need the mix to be smooth and silky.

Now, melt the chocolate bar by placing it in a bowl over boiling water, as explained in the recipe above. Once the chocolate is completely liquid, add it to the cream cheese mix and fold it in gently.

Take the base out of the fridge and check its firmness by poking it gently. If it isn’t firm, pop it back in the fridge for another hour. If it is firm, put the cream cheese mixture on the base, one spoon at a time, and spread it evenly. Refrigerate for one hour.

For garnish, and a little extra zing, grate the dark chocolate bar on the cheesecake to make chocolate shavings. You can also use our good friend, whipped cream, or berries for a fancier garnish.

5. No-Bake Chocolate & Peanut Butter Cookies

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What you need:

1/2 cup honey
1/4 cup cocoa powder
1/4 cup butter
1/2 cup peanut butter
1/4 teaspoon salt
1 and 1/4 cup chopped peanuts

What to do:

Mix honey, cocoa powder and butter in a small saucepan and heat it over a medium flame. Stir till this concoction melts. Let it boil for about 30 seconds and immediately take it off the flame. Add peanut butter and salt without wasting a single second, and stir till this mix is smooth.

Add peanuts and gently fold them into the mixture so that all the nuts are coated. Choose a spoon wisely because its size will determine the size of your cookies. Using this spoon, drop balls of this sticky mixture onto a tray. Flatten the balls a little because you want them to look like cookies in the end.

Chill in the fridge for 1-2 hours to set.

Who says you can’t have dessert for breakfast, lunch and dinner? If it’s one of these easy, delightful beauties, we recommend indulging as much as you can.