Five Ingredient Chocolate Recipes

Special Kay Bars
Special Kay Bars. Linda Larsen

Chocolate is essential on Valentine's Day (and any other day, for that matter). So why not make things easy on yourself and make a few of these quick, easy, and delicious chocolate recipes that use five ingredients or less? Just a reminder: my five ingredient recipes don't count flour, oil, water, sugar, seasonings, or leavening ingredients.

You, of course, can add more ingredients if you'd like. But these recipes are really perfect as-is.

When you're starting with such a wonderful ingredient, it doesn't need much help!

Five Ingredient Chocolate Recipes

  • Old Fashioned Chocolate Dessert
    This wonderful no bake recipe is a old-fashioned classic. All you need are some chocolate wafer cookies (find them in the flour aisle of the supermarket), and some whipping cream and powdered sugar.
  • Decadent Chocolate Fudge Cake
    This wonderful recipe turns a two layer cake into a single layer of the most incredibly dense, rich fudge cake you've ever tasted. It's fun to make and so easy.
  • Crockpot Chocolate Fondue
    This fabulous recipe is the perfect ending to any meal. Chocolate fondue is special, but simple enough to make for every day.
  • Easy Tartufo
    If you haven't tried this recipe yet, please do! They are little balls made of chocolate ice cream studded with cherries, rolled in crushed cookies, all enrobed in more luscious chocolate. Yum.
  • Special Kay Bars
    This no bake bar cookie has been a favorite at my house for years and years. There are many similar recipes floating around, but this one is the best. 
  • Chocolate Mousse Pie
    This easy pie is a showstopper. Its ingredients include cream cheese, cocoa powder, heavy cream, and a baked pie crust.
  • Easiest Fudge in the World
    Just five ingredients and a microwave oven (oh, and a pan and spoon) are all you need to make a fabulous creamy fudge. Think about adding other ingredients, like nuts, chopped candy bars, or different types of chocolate to make infinite variations.

    When you're working with chocolate, there are a few rules to follow.

    • Be careful with water when melting chocolate. A little bit of water, from a rinsed but not dried spoon, or from steam, can make chocolate seize, or thicken into an unworkable mass. If this happens, adding a bit of solid shortening (NOT butter or margarine, which contain water) may help smooth it out.
    • Melt chocolate over very low heat. A double boiler is a good way to melt it, but be careful of the steam; keep the water in the bottom pan at a low simmer, not furiously boiling.
    • A microwave is a good appliance for melting chocolate because it prevents scorching. You'll need to stir the chocolate during the melting process, because it will soften but not melt until it is stirred.
    • If you're working with large blocks of chocolate, chop them into smaller pieces using a chef's knife; it will melt more evenly and smoothly.
    • For an easy way to temper chocolate so it stays firm at room temperature, melt 3/4 of the chocolate in the microwave oven and stir until smooth. Then add the remaining 1/4 of the chocolate and stir constantly until smooth. This 'seeds' the chocolate, creating crystals which will form as the chocolate cools.