From wholesome to sinful, recipes for World Chocolate Day


For the time-sensitive cook, the best recipes consist of five ingredients and take no longer than 30 minutes. Food blogger Mish Sen, who believes in straightforward cooking and is working on a book of Indian recipes for novice cooks, shares three chocolate recipes with Lounge.

Energy balls without baking


1 cup of oatmeal

Two-thirds cup of peanut butter

Half cup of flaxseed

Half cup of dark chocolate chips

3 tbsp honey or maple syrup


Mix all ingredients well.

Chill for 10 minutes.

Then take the mixture out of the refrigerator. Divide it into laddoo-sized portions and roll them into balls with your hands.

You can keep them in the refrigerator for 5-7 days.

Note: You can also use ground flaxseed. Some say it is easier to digest. And if you can find sprouted ground flax seeds, even better.

Chocolate Bark

1 packet of cream crackers or savory biscuits

230 g or 2 sticks of butter

1 cup of sugar

113 g semi-sweet chocolate chips

For garnish (optional)

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

1 tbsp crushed mint


Line a baking sheet with parchment paper.

Place the cream crackers or savory biscuits on top.

Melt the butter and sugar in a bowl until the mixture boils.

Now pour the mixture evenly over the crackers.

Bake for 10 minutes (350F or 180C).

Take the buttered crackers out of the oven. Scatter semi-sweet chocolate chips over the top. Let the chocolate melt. Avoid contact.

Spread the chocolate evenly with a spatula.

Top with sunflower and pumpkin seeds. You can also top with crush mints. Or leave out the toppings. Store in an airtight container.

Oreo truffles


1 can of oreo biscuits, crushed

225 g cream cheese

300 g white chocolate chips

150 g semi-sweet chocolate chips


Mash the oreo in a blender.

Mix with soft cream cheese and work into a dough.

Divide the mass, roll into balls and freeze for 20 minutes.

Melt white chocolate chips in a double boiler or in the microwave in 30 second increments.

Dip frozen oreo truffles in the white chocolate to coat.

Melt semi-sweet chocolate chips in a double boiler or in the microwave in 30-second increments.

Drizzle over the truffles.

Freeze for 15 minutes and they are ready to be devoured.

Also read | In the world of Indian craft chocolate