Chocolate is more than just a confection; it's a widely loved treat and feeling that has captivated the taste buds of many for centuries. Made from the cocoa bean, the richness, uniqueness, flavours and variety of the chocolate have made it a beloved sweet pleasure.
On the occasion of World Chocolate Day on July 7, let's take a moment to indulge ourselves in the tasty treat of this sweet delight by trying some of the innovative and intriguing chocolate-based recipes shared by renowned Indian chefs.
Biscoff Chocolate Trifle- by Chef Anant Bansode, Cluster Pastry Chef, Four Points by Sheraton
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Biscoff Chocolate Trifle |
Ingredients:
200 Gm Biscoff biscuit crumb
200 Gm Fresh Cream
25 Gm Dark Chocolate
50 Gm Biscoff Spread
10 Gm Whipping cream
20 Gm Soft Butter
Steps to make:
Step 1: Take a chopped chocolate in bowl and add 200ml cream into the bowl and whisk well to combine.
Step 2: Transfer the mixture back to the saucepan and cook over medium-heat, stirring constantly, until the mixture is thick.
Step 3: Slowly pour the warm mixture over the chopped chocolate. Stir until the chocolate is smooth and melted, then whisk until smooth. Cover it and refrigerate until cold.
Step 4: Once the chocolate mixture is chilled, beat the remaining of the whipping cream until stiff peaks form.
Step 5: Fold the whipped cream into the chocolate mixture, mixing softly but thoroughly, until evenly combined.
Step 6: Fill out chocolate mousse in the piping bag.
Step 7: Make biscoff biscuit crumb by adding butter and keep aside.
Step 8: Take desire transparent glass place crumb in the bottom, pipe out biscoff spread ,then pipe dark chocolate mousse and keep in fridge.
Step 9: Once chill pour chocolate sauce on top, serve with the garnish.
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No Bake Chocolate Coconut Date Balls- by Chef Shubham Shirke, Executive Chef, The Pantry
No Bake Chocolate Coconut Date Balls |
Ingredients:
8 pitted Medjool dates
1 Cup whole almonds (unsalted) – 1 Cup
2 Tbsp dark chocolate chips
2 Tbsp oats
2 Tbsp water (to help it stick)
½ Cup unsweetened coconut (for rolling) or roll it in cocoa powder
Steps to make:
Step 1: Pour coconut onto a plate and set aside.
Step 2: Place the rest of the ingredients (except coconut) into a food processor. Process about 30 seconds to 1 minute.
Step 3: Wet hands (do this each time before you form the balls – it will help everything stick) and then form mixture into ball shapes. The recipe should yield about 10!
Step 4: Roll balls in coconut mixture or cocoa powder.
Ragi Chocolate Brownie- by Chef Anant Bansode
Ragi Chocolate Brownie |
Ingredients:
20 Gm Cocoa Powder
240 Gm Brown Sugar (Demerara Sugar)
120 Gm Ragi Flour (Millets)
120 Gm Whole Wheat
200 Gm Butter (Unsalted), softened
2 Whole Eggs
Drop of Vanilla Extract
2 Gm Salt
14 Gm Baking powder
Chopped walnuts to taste
Steps to make:
Step 1: To begin, preheat oven to 180 C.
Step 2: Take a sauce pan and melt butter in really low heat. Wait till it melts, but ensure it doesn't boil. Add sieved cocoa powder to the butter. Stir it into a nice, gooey consistency. Add vanilla essence and take it off the heat.
Step 3: Add the brown sugar and stir well till the sugar has slightly melted.
Step 4: Sieve the flours and baking powder and add to the mixture. Combine well.
Step 5: Whisk the eggs well using a mixer and add it to the mixture. Stir in walnuts and mix well. Add a couple of milk for smoother texture and consistency.
Step 6: Pop the ragi brownie into the oven in a greased baking tin and bake for about 25 minutes. Once baked completed and when a tester inserted in the centre comes out clean, remove from the oven and allow it cool completely and cut into squares to serve.
Step 7: Store the Ragi (Finger Millet) Chocolate Brownie an air-tight container in the refrigerator up to 3-4 days and serve as desired.
Mocha Chocolate Savarin- by Chef Anant Bansode
Mocha Chocolate Savarin |
Ingredients:
200 Gm Dark Chocolate
200 Gm Fresh Cream
25 Gm Castor Sugar
50 Gm Whipping Cream
10 Gm Coffee powder
1 Gm Orange zest
2 Egg yolk
Steps to make:
Step 1: Place the chopped chocolate in a large bowl.
Step 2: In a large-bowl, using a handheld electric mixer, beat the egg yolks and granulated sugar on medium-high speed until the mixture is thick, smooth, and deeply yellow. Set aside.
Step 3: In a medium saucepan over medium-heat, warm the cream just until it comes to a simmer. Remove the pan from heat and slowly whisk half of the hot cream into the egg yolk /sugar mixture, whisking constantly and adding it very gradually, to temper the mixture.
Step 4: Slowly add another half cup of cream (100ml) into the bowl and whisk well to combine.
Step 5: Transfer the mixture back to the saucepan and cook over medium-heat, stirring constantly, until the mixture is thick enough to easily coat the back of a spoon, about 5 minutes (do not bring the mixture to a boil).
Step 6: Slowly pour the warm mixture over the chopped chocolate. Stir until the chocolate is smooth and melted, then whisk in the vanilla, coffee powder, and orange zest. Cover with plastic wrap and refrigerate until cold, about 1 to 2 hours.
Step 7: Once the chocolate mixture is chilled, beat the remaining of the whipping cream with until stiff peaks form.
Step 8: Gently fold the whipped cream into the chocolate mixture, mixing softly but thoroughly, until evenly combined.
Step 9: Spoon the mousse into dessert Savrine Mold, top with coffee glaze and chocolate garnish, and serve.
