3 must-try recipes that require ONLY 3 ingredients to make

Enter today's recipes by Food 52.

Let's get cooking!

1. Cookies and Cream Bars

What you need:

- White chocolate chips

- Chocolate sandwich cookies (Oreos would be a good choice)

Directions:

Line a square or rectangular baking dish (8 x 8 for thicker bars, 9 x 13 for thinner ones) with aluminum foil leaving some to hang over.
Smash your chocolate sandwich cookies into crushed, bite-sized chunks.
Melt your white chocolate in saucepan or place it in a microwave-safe bowl and heat it in intervals, stirring after each, until melted and smooth.
Mix the crushed cookies into the melted white chocolate and pour into the prepared baking dish.
Place into the freezer to set for at least 2 hours, then take the pan out of the freezer, remove the bars using the overhanging foil, and allow to sit and warm up for 5 to 10 minutes before slicing with a sharp knife (if you have difficulty cutting it, dip the knife in hot water).
Store the bars in the refrigerator or the freezer and voila! you have your Cookie and Cream bar.

2. Chocolate Mousse

What you need:

- 3/4 cups of water

- Bittersweet chocolate of your choice

- Ice cubes

- Whipped cream (optional)

Directions:

Pour water into a saucepan and over medium-low heat, whisk in the chocolate.
Put the saucepan in a bowl partly filled with ice cubes and then whisk the chocolate sauce, either manually with a whisk or with an electric mixer. If you're using an electric mixer, watch it closely as it will thicken faster.
After a while strands of chocolate form inside the loops of the whisk, pour or spoon immediately into small bowls and allow to set
Just incase your chocolate doesn't contain enough fat (the mixture ideally should be light and fluffy), melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much and it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.
Serve immediately topped with whipped cream if desired or refrigerate.

3. Dark Chocolate Whipped Cream

What you need:

- Semi or bittersweet chocolate

- 1 cup heavy cream

- A pinch of salt (optional)

Directions:

Put the chocolate in a medium bowl.
Gently boil the cream in a large heavy saucepan and pour over the chocolate. Leave it for 30 seconds, then stir well.
Leave for about 15 minutes to finish melting every last speck of chocolate, then stir until the mixture looks perfectly uniform. Allow to cool.
Taste and add salt, if desired.
Cover and refrigerate for at least 4 hours, or until completely chilled
When needed, whip the cream with an electric mixer until it lightens and serve immediately or refrigerate until its needed.