Craving patisserie-style decadent chocolate desserts at home? We’ve got a fix for you! An alumnus of Le Cordon Bleu, Paris, Chef Tejasvi Chandela has four heavenly recipes for you to try.
Even though her bakery, Dzurt Patisserie is in Jaipur, she has brought the essence of her creations into these recipes that use the chocolate made by her brand, All Things Chocolates.
You can make these yourself after a long day at work or even for a special date night!
Chocolate Souffle
Now we all know how intimidating making a soufflé can seem if you’re not a pro. But if you follow all the steps mentioned below to the T, it’s going to be a cakewalk for you.
Ingredients:
- Refined flour: 2 tbsp
- Caster sugar: 1/4th cup
- Salt: 1/2 tsp
- Milk: 1/2 cup
- Unsalted butter: 1 and 1/2 tbsp
- All Things Single Origin 64% Malabar Forest Chef’s Chocolate: 1 cup
- Eggs separated (white and yolk): 4
Recipe:
- Start by preheating your oven at 190°C
- Grease six ramekins generously with butter and coat them with a sprinkling of caster sugar. Please remember when you are greasing it with butter, angle the brush upwards as this will help the soufflé to glide up
Chef’s tip: I was given this advice by a French chef who made a fantastic soufflé for my father and me at a restaurant in Paris. I swear by this advice! With the help of your thumb, clean the rim of your ramekin, as this will allow the soufflé to rise above the ramekin.
- Take a saucepan and add flour, 2 tablespoons of sugar and salt. Start pouring the milk very slowly and start incorporating it with the dry ingredients. You want a smooth paste with no lumps. Now place the pan on medium to low flame and start whisking it till it thickens
- Remove it from the heat and add the chocolate chunks. Let the chocolate melt with the heat of the pan without mixing it yet. This will take a min or so
- Once the chocolate has melted start mixing it with a spatula. If you feel the mixture is very thick then just add 3 teaspoons of milk and adjust the consistency. We want a smooth flowy consistency
- Add the yolks to the chocolate mixture and mix with the spatula till everything is well combined
- In another clean large bowl, whip up the egg whites till it has got stiff peaks
- Start by folding 1/3 of the fluffed-up egg whites into the chocolate mixtures and then fold in the rest very gently without knocking out a lot of air from the egg white. Please use a rubber spatula or a metal spoon to do this
- Pour the batter into your greased ramekins and place them on a baking tray
- Bake at 190C for 17 minutes exactly. DO NOT OPEN THE OVEN DOOR while the soufflé is baking
- Once baked, dust some icing sugar on top and serve hot
Eggless Holiday Cheesecake
Making a cheesecake for your party? Why not try this zesty, fruit-accented wonder?
Ingredients:
For cheesecake base:
- Digestive biscuits: 250g
- Unsalted Butter: 75g
For holiday cheesecake batter:
- Cream cheese: 450g
- Icing sugar: 60g
- Ganache: 100g
- Whipped cream: 100g
- Zest of 2 oranges
- Mini marshmallows: 30g
- Almond flakes: 30g
- Hazelnuts: 30g
- Marshmallows ( optional)
- Chocolate chunks
- Orange slices
- Gold dust
For ganache
- Milk chocolate: 80g
- Fresh Cream: 100g
Recipe:
For ganache:
- Place finely chopped chocolate into a heat-proof glass or metal bowl
- Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate
- Let the two sit for a few minutes before stirring
- Stir until smooth
For cheesecake:
- Crush the digestive biscuits
- Add the melted butter and bind it together with the biscuit
- Put it in the base of your springform pan and chill it for 30 mins
- Now start combining the cream cheese with one tablespoon of sugar at a time
- Add the chocolate ganache and start folding the mixture
- Add whipped cream and mix well
- Add the nuts, marshmallows, zest and anything of your liking
- Pour the cheesecake batter into the tin on top of the biscuit base
- Chill it overnight in the refrigerator
- Decorate with chocolate ganache and toasted marshmallows
Brigadeiro/Fudge
This traditional Brazilian confection can be your next go-to cheat snack! It has a luscious, fudge-like consistency and a balanced sweetness.
Ingredients:
- Butter: 1tbsp
- Condensed milk: 400g
- All Things Non Alkalised Cacao Powder: 35g
- Extra All Things Non Alkalised Cacao Powder or any decent cacao powder (for rolling the Brigadeiro in): 100g
Recipe:
- In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
- Pour onto a greased plate, then chill for 1 hour.
- Shape and roll the chilled mixture into balls.
- Roll the balls in cacao powder.
Eggless Chocolate Cupcake
This quick, delicious eggless cupcake is the perfect midnight snack! It needs minimal effort and just a few pantry ingredients.
Cupcake
For batter:
- Curd: 300g
- Castor Sugar: 300g
- Flour: 300g
- Baking soda: 5g
- All Things Non Alkalised Cacao Powder: 20g
- Vegetable oil: 120g
For ganache:
- 64% Malabar Forest Chef's Chocolate Chunks: 200g
- Fresh cream: 200g
Method
For cupcakes:
- Preheat the oven to 180C
- In a large mixing bowl, sieve flour, baking soda, and cocoa powder together
- Whisk together caster sugar and curd for 1 min
- Add the sieved dry ingredients to the sugar and curd
- Mix everything together with a whisk
- Pour oil into the batter and combine everything together, one last time
- Fill 8 cupcake paper ramekins with the cupcake batter
- Bake at 180C for 15 minutes
For ganache:
- Heat the cream in a saucepan over medium heat until it starts to simmer.
- Pour it over the chocolate chunks. Let it sit for 1 minute and then start stirring it with a whisk.
- Let the ganache cool at room temperature.
Frost and decorate the cupcakes how you like and enjoy!