Chocolate Heaven


Molten Chocolate Mug Cake, recipe provided below (adapted from Cleobuttera)


  • ¼ cup flour
  • ¼ cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder (I used Hershey's)
  • ½ teaspoon baking powder
  • Pinch of salt
  • 3 tablepoons (1½oz) melted butter
  • 3 tablespoons whole milk, at room temperature
  • 1 smallish egg, at room temperature
  • ½ teaspoon vanilla extract
  • 1 oz (28 grams) semisweet chocolate, lightly broken up
  • 1 tablespoon water


  • In a 2-cup capacity microwave-safe mug* (see note), whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined.
  • Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
  • Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes. Drizzle the tablespoon of water right on top of the batter.
  • Cook in microwave on full power for 1 minute and 20 seconds to 2 minutes (1 minute and 25 seconds is my magic number), or until the cake rises to the top, the edges look set but the center looks ever-so-slighly wet and shiny but not raw, and sticks slightly to the finger when touched. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.
  • Let it cool for about 5 minutes so you don't burn your tongue, but the waiting also help thicken the sauce in the bottom.

Three Ingredient Nutella Truffles, recipe provided below (adapted from Crazy for Crust)


  • 20 Oreo cookies
  • 5 tablespoons Nutella (or other chocolate spread)
  • 6-8 ounces melting chocolate (such as Candiquik or almond bark)
  • Sprinkles, optional


  • Place Oreos and Nutella in a food processor. Process until a smooth mixture remains and a ball starts to form while the processor is running. This will take at least a minute, depending on your food processor.
  • If truffle mixture is too soft to roll, chill for 15 minutes. Otherwise, scoop 1 tablespoon balls of truffle dough onto a wax paper lined cookie sheet. Chill at least one hour. (I do not recommend chilling the mixture that long until after you’ve scooped the truffles. It becomes hard and hard to scoop, so if you need to chill the dough first, just do it about 15 minutes, then scoop, then chill again.)
  • Melt chocolate according to package directions. I like to use melting chocolate like Candiquik and almond bark because it’s easier to melt and won’t seize like chocolate chips often does. You can find this chocolate in the regular baking aisle. My chocolate melted in about 1-1/2 minutes on high power, and I stirred it every 30 seconds.
  • Dip each truffle in the chocolate, tap off excess, and place back on cookie sheet. Sprinkle with sprinkles, if desired. Chill to set. Store in refrigerator for up to 5 days.

Kit Kat Fudge, recipe provided below (adapted from Crazy for Crust)


  • 3 cups semi-sweet or milk chocolate chips
  • 1 (14 ounce) can sweetened condensed milk (I use fat-free)
  • 1 teaspoon vanilla extract
  • 10-12 Fun Size Kit Kat Bars, broken into sticks


  • Line a 8x8” pan with foil and spray with cooking spray.
  • Melt chocolate and sweetened condensed milk in a medium saucepan over medium-low heat. Stir constantly until the chocolate is melted and smooth. Turn off the heat and quickly stir in vanilla extract. Pour and spread into pan.
  • Working quickly, press each Kit Kat stick into the top of the fudge. Let the fudge cool to room temperature on the counter, then chill to set.
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Triple Chocolate Mousse Cake, a portion of the recipe provided below, for the full recipe visit OMG Chocolate Desserts


  • For the Cake:
    • 10 oz. high-quality semisweet chocolate (chopped)
    • 4 large eggs (room temperature)
    • 1/3 cup sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/2 cup butter (softened at room temperature)
  • For Chocolate Mousse Layer:
    • 10 oz. high-quality semisweet chocolate(chopped)
    • 1-1/2 cups heavy whipping cream
    • 1 teaspoon unflavored gelatin
    • 2 Tablespoons cool water
  • For White Chocolate Mousse Layer:
    • 7 oz. high-quality white chocolate(chopped)
    • 1-1/2 cups heavy whipping cream
    • 1 teaspoon unflavored gelatin
    • 1 Tablespoon cool water