Nothing beats chocolate. If there’s one type of food that will always be in the list of everyone then its most like to be chocolate. Chocolate desserts are heavenly and chocolate snacks are just pure delight. For all the chocolate-y lovers out there, here is a few easy chocolate snacks that you can prepare on your own or hunt down at chocolate cafes and stores.

Ready-to-Go Chocolate Snacks: Chocmod Truffettes de France Natural Truffles, Plain, 1000-Gram Boxes

1.Frozen Chocolate Banana

To make this easy chocolate treat you will need: ripe yet still firm large bananas (2), chopped dark chocolate or semi-sweet chocolate chips (6 ounces), vegetable oil (2 tsbp.) and sprinkles or chopped nuts.

Slightly oil a baking sheet or put a non-stick foil on it. Cut the bananas in half, crosswise and inset Popsicle sticks into it. Line them up on the baking sheet and then freeze them for 15 to 20 minutes.

For the meantime, melt the chocolate that you have. You can do that either with the use of boiling water or the microwave. Constantly stir the chocolates to have a smooth chocolate liquid.

When the chocolate and bananas are ready, carefully roll each banana sticks in the chocolate and then sprinkle them with nuts or sprinkles. When all the bananas are coated and sprinkled, put them back again in the refrigerator until the chocolate sets. After 30 minutes or so, you can serve the frozen chocolate banana to your family and friends.

This easy chocolate snack is a real treat for everyone. This is particularly well liked by the kids and the kids at heart.

2. Chocolate Macaroons

Ingredients:

1 ½ cups semisweet chocolate chips

2 egg whites

¼ teaspoon salt

½ cup sugar

½ tsp. vanilla extract

1 ½ cups sweetened flaked coconut

Parchment paper

Directions: Preheat oven to 325°F. Line a baking sheet with parchment paper. In a microwave safe bowl, melt chocolate chips, stirring occasionally. Optionally, melt over a double boiler. Set aside to cool.

In a separate medium size bowl, beat egg whites to a soft peak. Add vanilla and slowly add the sugar. Continue to beat until thick.

Fold in coconut & melted chocolate. Using a teaspoon for small macaroons or tablespoon for large macaroons, drop one spoon full of batter onto baking sheet for each cookie. Bake for 15-20 minutes or until toothpick inserted into the center comes out clean.

3. Chocolate Espresso Cheesecake

1 1/2 cups chocolate cookie crumbs

6 tbsp melted butter or margarine

2/3 cup sugar

3 eggs

1/3 cup milk

1 1/4 cups Hershey’s chocolate kisses

4 8 ounce packages softened cream cheese

1 tbsp instant espresso powder

1/4 tsp cinnamon

Espresso Cream

Preheat oven to 350°F.

Combine butter and cookie crumbs. Press the mixture onto the bottom and 1 inch of the side of a 9-inch springform pan.

Melt 1 cup Hershey’s kisses over low heat in small saucepan, stirring constantly.

Mix sugar and cream cheese together in a large bowl using an electric mixer on medium speed. Then beat in cinnamon, milk, eggs, and espresso powder until well blended.

Add in the melted chocolate and beat an additional 2 minutes.

Spoon the mixture into prepared crust. Bake for 55 minutes, then cool on a wire rack for 15 minutes and separate cake from the side of pan. The side of the pan can be removed after the cheesecake is completely cool.

Cover and place in refrigerator for at least 4 hours before serving.

Top with remaining 1/4 cup chocolate kisses and Espresso Cream (see below.)

Espresso Cream:  Beat together 2 tbsp powdered sugar, 1 tsp instant espresso powder, and 1/2 cup whipping cream until firm.