Indulge in irresistible chocolate desserts that will leave you wanting more

International Chocolate Day is celebrated every year on September 13 to honor American chocolatier and entrepreneur Milton Hershey, whose efforts made chocolate widely accessible to everyone.

Today, while we acknowledge his contribution, it has become a tradition to celebrate our collective love of chocolate on this day.

Even if you’re not a chocolate lover, this day can mean a lot to your loved ones. That’s why here are some irresistible chocolate dessert recipes that you should try, either for yourself or to delight someone special and leave them wanting more.

Oreo Pie

Ingredients1 package (19.1 oz) chocolate sandwich cookies, such as Oreos (family size), divided 5 tablespoons salted butter, melted 1 cup heavy whipping cream 8 oz cream cheese, at room temperature 1/4 cup sour cream, at room temperature 3/4 cup powdered sugar 1 teaspoon vanilla extract Whipped cream, for serving

Instructions

Step 1: Place 25 cookies in the bowl of a large food processor. Process until finely crushed, about 1 minute. Add the melted butter and pulse to combine. Press the Oreo mixture firmly into the bottom and up the sides of a buttered 9-inch deep-dish pie plate. Place in the freezer while you prepare the filling (at least 15 minutes).

Step 2: In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream on medium-high speed until stiff peaks form, 1 to 2 minutes. Transfer mixture to a large bowl and set aside.

Step 3: In the same bowl used to whip the cream (no need to clean it), combine the cream cheese, sour cream, powdered sugar and vanilla. Using the paddle attachment, beat on medium-high speed until the mixture is light, fluffy and smooth, about 1 minute, scraping down the sides and bottom of the bowl as needed. Transfer the mixture to the bowl with the whipped cream and fold in.

Step 4: Reserve 8 of the remaining cookies and place the remaining 9 cookies in a resealable plastic bag. Punch the bag down with a rolling pin to lightly flatten the cookies. Add the cream cheese mixture and mix.

Step 5: Transfer the mixture to the chilled pie crust and smooth the surface. Cover and refrigerate for at least 4 hours or overnight.

Step 6: Just before serving, press 8 cookies onto the top of the pie. Cut into slices and serve with dollops of whipped cream and sprinkled with leftover cookie crumbs.

Note: Try chocolate whipped cream as a topping for this cake!

Homemade chocolate tacos

Ingredients

For the taco shells

1 egg2 egg whites1/2 cup + 1 tablespoon granulated sugar3 tablespoons salted butter, melted and cooled slightly3 tablespoons heavy cream3/4 teaspoon vanilla extract3/4 cup all-purpose flourPinch kosher salt

For the tacos

1/2 gallon dulce de leche swirled ice cream (such as Breyer’s), softened 8 oz semisweet chocolate, chopped 1 1/2 tsp coconut oil 1/2 cup dry roasted peanuts, chopped

Instructions

Step 1: For the shells: Beat together the egg, egg whites and sugar in a medium bowl until pale and fluffy, 3 to 4 minutes. Add the melted butter, heavy cream, vanilla, flour and salt and beat until smooth.

Step 2: Place each end of a wooden spoon between two baking sheets or loaf pans. Preheat a waffle cone maker (at least 6 inches in diameter). Spray both sides of the waffle cone maker and add 1 tablespoon of batter to the center before closing. Cook the waffle cone until golden brown, about 2 minutes. Carefully lift the waffle cone with a small spatula and place it on the handle of the wooden spoon to form a taco shell. Let cool before setting aside on a parchment-lined baking sheet.

Step 3: To assemble: Gently fill taco shells with ice cream using an ice cream scoop. Place the taco shell in the freezer until the ice cream has refrozen, about 45 minutes.

Step 4: Fill the bottom of a medium saucepan with about 1 inch of water and bring to a boil over medium-high heat. Place the chocolate in a heatproof bowl that is slightly larger than the saucepan and set it over the water. (The bowl should rest on top of the saucepan without its bottom touching the water.) Heat the chocolate, stirring occasionally with a dry rubber spatula, until almost smooth and melted, 3 to 5 minutes. Remove the bowl from the saucepan; continue stirring until completely smooth. Stir in the coconut oil.

Step 5: Dip the round edge of the taco into the chocolate using a circular motion to completely coat the ice cream. Immediately sprinkle with chopped peanuts. Place on a baking sheet lined with parchment paper and return to the freezer. Once completely frozen, store in an airtight container for up to 1 week.

Chocolate cake

Ingredients

1 1/2 cups sugar 1/4 cup cornstarch 1/4 teaspoon salt 3 cups whole milk 4 egg yolks 6 1/2 oz dark chocolate, finely chopped 2 teaspoons vanilla extract 2 tablespoons butter 1 pie crust, baked and cooled (or you can use Oreo or graham cracker crust) Whipped cream, for serving

Instructions

Step 1: In a medium saucepan, stir or whisk together the sugar, cornstarch, and salt. Pour in the milk and egg yolks, whisking to combine. Stir over medium heat until the mixture barely comes to a boil and thickens, about 6 to 8 minutes (maybe less, maybe more; just watch it). The moment it begins to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is thoroughly combined.

Step 2: Pour the pudding into the pie crust (if there is any leftover, spoon it onto small plates) and place in the refrigerator, uncovered, to chill for 4 hours.

Step 3: Slice it and serve with whipped cream!

(Recipe credit: thepioneeringwoman.com)

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