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5 Easy Chocolate Recipes

As the quarantine goes on, the need for a chocolate goodie gets stronger. Chocolate relieves symptoms of stress and PMS, and when eaten with moderation, it can actually be pretty healthy. So, here is my personal selection of some of my favorite easy chocolate recipes for when you want your snack to be a little fancier.

Italian Hot Chocolate

Even better than the traditional version, the italian hot chocolate is a very thick, soft drink that can almost be eaten as a dessert. As a hot chocolate lover myself, this is THE best recipe that has ever come across my way.


1 cup of whole milk

1 cup of heavy cream

4 tablespoons of granulated sugar

1 ½ teaspoons of cornstarch

128 grams/ 4½ ounces of chopped dark chocolate

Whipped cream for optional decoration


In a medium saucepan, over medium to high heat, whisk together ¾ cup of the milk with the cream and the sugar. Heat, whisking occasionally, until the mixture starts to bubble around the edges.

In a small bowl, whisk together the remaining milk with the cornstarch until well combined. Add the cornstarch mixture to the milk and cream mix, whisking until heated, for about one minute.

Reduce the heat to medium-low and add the chocolate, whisking until completely dissolved.

Remove the hot chocolate from the heat and pour into two average sized mugs. Decorate with the whipped cream if you feel like it and there you have it!

Check the original recipe by clicking here.

Chocolate Fudge Cake

This is the fudgiest chocolate cake ever. This soft and rich recipe can be called a “giant petit gateau” for its smooth and creamy center. The original recipe has a whipping cream frosting, but I prefer using a simple ganache.


1 cup of semi sweet chopped chocolate

1 ¾ cup of flour

⅓ cup of cocoa powder

2 eggs

1 ¼ cup of granulated sugar

⅓ cup of whole milk

⅔ cup of water

1 stick of butter (100g)

⅓ cup of oil

1 tablespoon of baking powder

1 ½ cup of heavy cream

100 grams of semi sweet chopped chocolate

Butter and cocoa powder to grease the pan


Preheat the oven to 320°F/160°C. Butter a round medium cake pan and sprinkle the cocoa powder through it.

In a medium saucepan, melt the chocolate with the sugar, the milk and the water in medium heat, until the liquids are warm and the chocolate is totally melted. Turn off the heat and add the butter in small pieces and the oil, mixing with a whisk to combine. Reserve and leave it to chill a little bit, until it’s lukewarm.

In a large bowl, mix in the flour, the cocoa powder and the baking powder. Add the chocolate mixture, mixing it well with a whisk until smooth. Add the eggs and mix it well with the whisk to combine.

Transfer your batter to the cake pan and take it to the oven for about 40 minutes, until you stick a toothpick on the center of your cake and it gets out completely clean. Take the cake out of the oven and let it chill completely at room temperature.

While your cake chills, prepare your ganache by mixing the heavy cream and the remaining chocolate in a small saucepan, in low to medium heat. When the chocolate is completely melted and the mixture is uniform and shiny, your ganache is ready. When the cake gets to room temperature and the ganache is lukewarm, pour the ganache on top of the cake as desired.

Check the original recipe by clicking here.

Chocolate Mousse

This is the easiest of them all – the hardest part is waiting for it to chill! A chocolate mousse pleases everyone, especially the chocolate lovers. It is a light and airy mousse with lots of flavor.


●1L/ 4¼ cups of whole milk

●100ml/ ½ cup of heavy cream

●50g/ ¼ cup of cocoa powder

●50g/ ¼ cup of cornstarch

●150g/ ¾ cup of sugar

300g/ 1 ½  cup of your preference chocolate (dark or milk chocolate)


Put all the ingredients, except the chocolate, in a saucepan in medium heat, until it thickens.

Add the chocolate and mix well until melted.

Transfer to a tray and take it to the fridge for 4 hours.

Unmold and enjoy!

Check the original recipe by clicking here.

Fudgy Brownies

These are the best brownies I have ever eaten – and that’s a lot when it comes from me. They are very rich, fudgy and dense – perfect when eaten warm. This is a very big recipe, so if you want a smaller amount only for yourself, consider making half a recipe.


1 ⅓ cup of unsalted butter

1 ⅜ cup of chopped dark chocolate

2 ⅓ cups of brown sugar

7 eggs

1 cup of flour

1 cup of cocoa powder

A pinch of salt

1 teaspoon of vanilla extract


Melt the chocolate with the butter in a small pan, in low heat.

When it’s uniform, add the sugar and mix. Turn off the heat and chill it out until it’s lukewarm.

After it’s chilled out, add the eggs one by one, whisking until just combined.

Sift the flour and the baking powder and mix gently. Later, add the salt and the vanilla extract.

Bake your brownies at the oven preheated to 180°C/356°F for about 40 minutes or until you stick a toothpick on the batter and it’s a little bit moist, with a little bit of the dough.

Enjoy with a nice ball of ice cream or as you want!

Check the original recipe by clicking here.

Chocolate Truffles
Uncommon Goods

This is one of the best snacks ever! These truffles melt on the mouth, and have such an intense flavor. And to top it off, it’s one of the easiest recipes on the list! But be warned – they take forever to make, because they need to chill a lot so they don’t fall apart.


500 grams/ 3 cups of chopped dark chocolate

1 cup of heavy cream

1 stick of butter at room temperature

3 tablespoons of brandy

1 cup of cocoa powder


In a big bowl, melt half of the chocolate on the microwave. Add the heavy cream and mix very well.

Add the butter and the brandy. Mix well and let it rest in the fridge for 24 hours.

After the waiting time, take the batter off the fridge, and make small balls with the help of a spoon. Take the balls to the fridge for 1 hour.

Melt the remaining chocolate in the microwave.

Put the cocoa powder in a plate.

Dive the balls into the melted chocolate and take them off with a fork. Let the excess drip well into the chocolate bowl.

Transfer the truffles into the plate with the cocoa powder. When they are firm, roll to coat them with the powder completely. Remove the excess cocoa powder of each one and transfer to a big tray, and let it rest in the fridge for one more hour.

Check the original recipe by clicking here.


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Malu Jansen

Casper Libero '23

A journalism student that probably watches too much reality tv.
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