Chocolate in all its forms is irresistible. But when it’s your own labour of love, it tastes extra special. This World Chocolate Day, we’ve curated recipes ranging from simple to intricate for all the passionate bakers out there! Scroll down to see the most
mouth-watering desserts and its recipes.
Decadent Spiced Hot Chocolate
By Chef Harsh Shodhan, Executive Chef, founder of The Gourmet Kitchen & Studio
Ingredients: – 50 g couverture chocolate (do not use compound chocolate)
– 50 g dairy fresh cream
-100 g milk
– 1 tbsp sugar (optional)
– 1/2 tsp 5 spice powder
– 1/4th tsp orange rind
– Marshmallows or a dollop of whipped cream for topping (optional)
Method: – Heat the milk, cream along with the orange rind and five-spice mix on low heat in a saucepan.
– If you like it richer, reduce the quantity of milk.
– Let it come to a slight boil and you see bubbles around the rim.
– Pour this over the chocolate and let it melt. Give it a good mix.
– Serve hot in a mug and top with marshmallows or a dollop of whipped cream.
Flourless Chocolate Cake
By Rachi Gupta, Executive Chef & Founder of The Bread Bar
– 225g bittersweet chocolate (72%)
– 225g butter
– 280g sugar
– 6 large room temperature eggs, separated
– 70g cocoa powder
– ½ teaspoon salt
– 1 teaspoon vanilla extract
– 1 plus 1/3 cup (8oz/225g) bittersweet chocolate (72%)
– 1 cup (8 floz/250ml) cream
– Preheat the oven to 180 C. Butter a 9-inch springform pan and line with parchment paper.
– In a large microwaveable bowl, melt the chocolate and butter together. You can do this over a bain-marie or gently in the microwave.
– When the chocolate has cooled, whisk in sugar, then add egg yolks, one at a time. Add in the vanilla extract.
– Sift cocoa and salt over the chocolate mixture and whisk to combine.
– In a stand mixer (or using a hand mixer) beat the egg white at medium-high speed until peaks form and it becomes stiff.
– Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called ‘introducing’. It will loosen up the chocolate mixture. Then follow in with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.
– Pour the batter into the prepared pan and bake for 40-45 min or until it is just set. Take care not to over bake or it will not be as moist.
– To make the ganache: Heat the cream in a heavy-bottomed saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.
– Drizzle the ganache over the chocolate cake. It drips over the sides. This is an easy way to decorate a cake, or you could simply dust it with some icing sugar.
Dark Chocolate Pudding
By Chef Santosh Rawat, Executive Pastry Chef JW Marriott Mumbai Sahar
For chocolate mixture:
– 5 egg yolks
– 5 eggs
– 138 g castor sugar
– 250 g unsalted butter
– 250 g 54.5% dark chocolate
– 25 g refined flour
For chocolate fudge sauce:
– 188 g 35% fat cream
– 1g vanilla bean
– 88 g brown sugar
– 225 g 54.5% dark chocolate
– Heat the butter to 70°c and add the chopped dark chocolate to dissolve.
– Add sugar and egg, stir with the help of a whisk and lastly add the refined flour.
– Mix, but do not over mix.
– Grease the mould with butter and dust with flour. Remove excess flour.
– Bake at 180°c for approximately 15 minutes. De-mould when still warm.
– The centre of the pudding will still be soft.
– Serve warm with chocolate fudge sauce and vanilla ice cream or chantilly cream.
By Juliano Rodrigues, Chef & General Manager, Out of The Blue
For the Base:
– 1/4 cup Digestive biscuit crumble
– 2 tbsp butter
– 1 tbsp chopped hazelnut
– 1/4 cup 70 % chocolate ganache
Mix all the above ingredients and put in ring mould and flatten the base evenly. Allow to set in refrigerator for 2 hours.
Mousse for filling:
– 1/2 cup 70 % ganache
– 2 tbsp chopped hazelnut
Mix both the ingredients well and set aside.
For the Coating:
– ½ cup milk chocolate
– ¼ cup 48% cream
– ¼ cup whipped cream
– 3 tbsp chopped hazelnut
In double boiler mix the above ingredients and allow it to cool, should be pouring consistency
1) To the base in the mould add the Chocolate mousse. Allow it to set.
2) Once set, remove the ring mould, and cut into even portion.
3) Pour the prepared coating and allow it to set.
4) Serve cold and garnish.
Hazelnut and Chocolate Honeycomb
By Chef Prateek Bakhtiani, Head Chef, Ether Atelier
– 100g water
– 400g glucose
– 100g sugar
– 100g multiflora honey
– 20g bicarbonate
– 1g salt
– 200g hazelnut butter*
– 150g milk chocolate
– 2g sea salt *Use any nut butter to make that nuts version of this treat! Peanut works especially well.
– Bring water, sugar and glucose to a boil. At 140c add the honey and cool to 150c.
– Add in the bicarbonate and watch it puff. Working quickly pour out as desired and sprinkle with salt.
– Cool completely.
– Mix well and melt to 45c.
– Temper down to 27c and pout onto the completely cooled honeycomb.
– Optionally decorate with a bunch of hazelnuts and chocolate.
– Allow to set for 30 minutes before serving.
64% Nut Fudge Parfait
By Chef Anil Sharma, Executive Sous Chef, Bombay Baking Company, JW Marriott Mumbai Juhu
– 1 g chocolate pearls
– 1g hazelnut
For praline mousse for hazelnut parfait:
– 562 g whipped cream
– 187 g egg yolks (liquid)
– 187 g castor sugar
– 150 g hazelnut
– 187 g butter
– 375 g 64% dark chocolate Callebaut
For shiny chocolate glaze:
– 1060 ml water
– 960 g whipped cream
– 1440 g caster sugar
– 480 g cocoa powder
– 100 g gelatine
For chocolate chantilly:
– 500 g cream
– 40g cocoa powder
– 90 g sugar
For chocolate sable:
– 285 g all purpose flour
– 450 g cocoa powder
– 1 whole egg
– 450 g granulated sugar
– 450 g butter
For praline mousse:
– Make a pate bomb with egg yolks and sugar.
– Melt the chocolate and butter together then fold through the sifted cocoa powder.
– Semi whip the cream.
– Mix in the pate bomb through the chocolate mixture.
– Mix in the praline paste.
– Fold In the semi whipped cream followed by chopped nuts and fill in the moulds and freeze.
For shiny chocolate glaze:
– Bring water, sugar and cream to a boil.
– Add bloomed gelatine.
– Whisk in cocoa powder.
– Strain and chill.
For chocolate chantilly:
– Whisk the cream until it begins to thicken.
– Mix cocoa powder and sugar together.
– Slowly add cocoa mix while mixing slowly.
– Whip to stiff peaks.
For chocolate sable:
– Allow the butter to soften at room temperature.
– Mix with sugar at low speed with the paddle, scrape twice. Do not incorporate any air into the mixture.
– Add eggs and scrape.
– Add the cocoa, then water, scrape.
– Add the flour and mix until the dough comes together evenly.
– Chill the dough before portioning or rolling.
– Bake at 315F from chilled.
– To produce chocolate dust, make certain the dough has baked and dried all the way through. Grind in robot coupe when cool.
– Store in airtight container.
– Glaze the parfait with the help of a skewer.
– Cover the edges with crushed cocoa nibs.
– Pipe a rosette on top.
– 2 pieces of chocolate crunchy pearls and crushed cashew nuts.
By Chef Sarvesh N. Karandikar, Executive Head Chef, Cococafe Fort
– 150 g raspberries, pureed
– 1 large egg, at room temperature
– 20 g caster sugar
– 1 sheet gelatine (approx. 2g), soaked in cold water for 5 mins and squeezed of excess water
– Heat the raspberry puree in a saucepan until very hot but not boiling. In a small heatproof bowl, whisk the egg, sugar and raspberry powder until very pale and light. Pour the hot raspberry and the framboise into the egg mixture and stir to incorporate.
– Place the bowl over a pan of simmering water and whisk for a couple of minutes until the mixture starts to thicken and hold its shape: avoid overheating.
– Remove from the heat and stir in the gelatine and the milk until they are incorporated. Pour into small silicone moulds, although any shape would do.
– 180 g best quality dark chocolate (70% solids)
– 1.5 sheets gelatine, soaked in cold water for 5 mins and squeezed of excess water
– 180 ml semi-skimmed milk
– 220 ml double cream whipped to soft peak.
– Bring the milk to a simmering point and remove it from the heat. stir in the gelatine. Pour the milk into the chocolate, a little at a time, stirring well to give a shiny mixture.
– Leave to cool but not fully set before folding in the cream.
Chocolate mirror glaze:
– 100 ml semi-skimmed milk or double cream
– 100 ml water
– 90 g caster sugar
– 40 g cocoa powder
– 1 gelatine leaf soaked in cold water for 5 mins
– Put the milk, water, sugar, and cocoa powder into a saucepan and gently heat until the sugar is dissolved, stirring, and let it simmer gently. Let the mixture cool for about 5 mins.
– Squeeze excess water and stir in the mixture. Let the mixture cool at room temperature.
– Place the spherical dome moulds on a baking tray and either spoon or pipe the chocolate mousse into the base of the moulds to about half deep. place the frozen raspberry mousse on top, flat side facing up. gently press it a little into the mousse
– Top with a little more chocolate mousse and lay a piece of liqueur-soaked sponge on top. freeze overnight and remove them from the tray lined with greaseproof paper (you can store the freezer for up to 2 weeks.)
– When the chocolate mirror glaze has cooled and just started to thicken. take the cakes out of the freezer and place them, sponge side down. using a ladle pour over the cooled mirror glaze and carefully put it in the fridge.
– Keep the domes in the fridge until the glaze has set (40-45 mins). Decorate each with a drained framboise soaked raspberry or sprinkle with chocolate soil/edible flower.
By Chef Fotios Kefalakis, Culinary Arts Academy Switzerland
Yields approx. 80 pieces
For cherry jelly:
– 15g sugar #1
– 3g pectin NH
– 45g cherry puree
– 30g water
– 50g sugar #2
– 35g glucose
– 2g citric acid 1:1
– Mix together sugar #1 and pectin.
– Warm up pulp and water, at about 50ºC and sprinkle in, by stirring consistently the pectin and sugar mixture.
– Bring to the boil and add in sugar #2 and glucose.
– Bring back to the boil again for 30 seconds, last stir in Citric acid 1:1.
– Let it cool down.
For cherry ganache:
– 100g cherry puree
– 80g cream 35%
– 12g glucose
– 160g dark couverture 52%
– 40g milk chocolate 36%
– 10g butter (soft in room temperature)
– 4g cherry alcohol
For cherry ganache:
– If the chocolates are in blocks or bars, chop them in small pieces (about 0.5cm thick).
– Warm them up in the microwave to almost half melt stage, pour the glucose on top and set aside.
– Bring the cherry puree and cream to an almost boil. Pour the hot mixture on top of the chopped chocolates with the glucose, in thirds, stirring with a plastic spatula. Using stick blender emulsify the mixture, avoiding air bubbles to form.
– When the ganache turns smooth and shiny, add the butter, liqueur and continue blending until the mixture turns again smooth and shiny. Cover with a plastic wrap, pushing the plastic against the surface of the mixture and use it to fill the pralines when the temperature of the ganache isbelow 28°C.
– Clean and sterilise the mould with cotton and 70% alcohol.
– Colour the mould using air gun and suction technique. In order for the colour to pop more, spray with white colour cocoa butter.
–When the cocoa butter sets, cast the praline mould with tempered dark couverture 52%.
–Wait for the chocolate to set and fill in the jelly and then the ganache using a piping bag.
– Let it rest overnight.
–Seal with tempered dark couverture 52% and let it set.
–De-mould and serve.
– Store in temperature of 20°C and humidity less than 55%, away from foreign odours, for up to 3 weeks.
By Chef Freny Fernandes, Founder Monèr Bistro and Dessert Bar
– 235g heavy cream
– 450g milk
– 220g glucose syrup
– 270g compound chocolate (Pâte à Glacer)
– 510g dark chocolate
– Combine cream, milk and glucose syrup and bring to a boil.
– Pour mixture over both chocolates.
– Stir, blend, cool to about 35C before using.
– 500g cream
– 400g milk
– 400g dark chocolate
– 700g cream
– Boil 500g cream with milk.
– Add gelatine and pour over melted chocolate.
– Cool and mix in the whipped cream.
For Chocolate bisquit:
– 159g AP flour
– 5g baking soda
– 37g cocoa powder
– 167g castor sugar
– 2g salt
– 168g cold water
– 87g canola oil
– 5g vanilla extract
– 12.5g vinegar
– Sift dry ingredients.
– Add wet to dry.
– Bake at 170 C.
For soft caramel:
– 140g sugar
– 90g glucose
– 180g cream 33%
– 95g butter 82%
– 2 nos vanilla
– 1g fleur de sel
– Combine cream, glucose, vanilla, and boil.
– Make dry caramel from sugar, then add the hot cream mix.
– Boil up to115C.
– Remove from heat and add butter, salt and blend.
For chocolate ganache:
– 100g cream
– 200g milk chocolate
– 30g glucose
– 100g passionfruit puree
– Heat cream and glucose.
– Pour over chocolate, add passionfruit puree and blend.
– Make the mousse and pipe into the mould ¾ of the way.
– Pipe chocolate ganache & salted caramel.
– Place the cut bisquit on top. Let it freeze for 24 hours, then de-mould and glaze.
For those who want to satiate their chocolate cravings with a quick cake; check out these no muss cake mixes!
A range of ready-to-bake mixes from the dessert queen herself is a no-brainer for Chocolate Day. Pooja Dhingra’s Bake At Home box has everything you could need for a chocolate overdose, a comfort chocolate hazelnutcake mix, chocolate mug cake mix with dark chocolate & sea salt glaze, classic hot chocolate mix, limited edition Le15 mug and a whisk.
15-year-old entrepreneurs, Veer and Elisha launched Cakeify, a brand that creates eggless DIY cake mix sets. Their kit includes a packet of cake premix, frosting premix, sprinkles, a measuring cup and two pre-lined disposable mouldsfor a fuss-free baking experience. Flavours available include chocolate, red velvet, and vanilla.
Using super grains in all their products, Slurrp Farm has a chocolate cake mix option for health-conscious chocolate lovers. Neither maida, nor eggs, instead the mix is filled with oats, jowar and amarnath. For all those who don’t have an oven, it can be made in a pressure cooker as well!