Chocolate Mania: 2 Recipes By Pastry Chef Govind Chouhan
Image Credit: The Chocolate Dutch Truffle cake is a forever favourite

Who does not like chocolate? Milk, dark, nutty, fruity and every other flavour - chocolate has been with us on lonely nights, during period cramps, seen us through terrible heartbreaks. Chocolate has also rejoiced with us during birthdays, grand proposals, secret gifting moments. A packet full of bliss - chocolate has seen us happy, sad, confident, low, brave and lost. So, if you are in the mood to pay an ode to your forever friend chocolate, we have a delightful couple of chocolate recipes by Govind Chouhan, Pastry Sous Chef at Renaissance Ahmedabad Hotel.

These recipes are simple, yet the perfect tribute to the decadence of chocolate that has had us wrapped around its foil for years. So, here are both the recipes for you to try out.

Ruby Chocolate Ganache Bar

This delicious frozen dessert recipe is perfect to serve after a grand lunch or dinner. With a recipe tat is super easy, we bet it will become a regular at your house if you are fond of chocolates. Follow the recipe by Chef Chouhan to make it perfect, every single time.

Ruby Chocolate Mousse


  • 400 gms Semi whipped cream
  • 200 gms Fresh cream
  • 200 gms Melted ruby white chocolate
  • 25 gms Veg gelatine

Ruby Chocolate Ganache


  • 20 gms Unsalted butter, at room temperature
  • 200 gms Ruby chocolate
  • 30 gms Glucose
  • 90 gms Fresh cream


  • Pipe chocolate mouse in finger shaped mould and keep finger size vanilla sponge in center, let it rest in freeze for a while.
  • By using plain nozzle pipe chocolate ganache on sponge and fill the mould with rest of chocolate mousse.
  • Finish the fingers with sponge. keep the mould in deep freezer for about 6-7 hours.
  • Take out the bar from the mould and glaze them with pink glaze and garnish with cream and chocolate feather and mint.

Chocolate Dutch Truffle Cake

The iconic cake, fit for every occasion - be it a birthday party, an anniversary, graduation or a simple cheat day. This chocolatey indulgence is just perfect if your inner child is craving a rich, melt in the mouth dessert. Here is the recipe to make this sinful dessert.

Chocolate Sponge


  • 400 gms Milk
  • 12 gms Baking powder
  • 300 gms Castor sugar
  • 2-3 drops Vanilla essence
  • 210 gms Flour
  • 3 gms Salt
  • 85 gms Cocoa powder
  • 130 gms Melted butter
  • 3 gms Baking soda

Chocolate Ganache


  • 200 gms Fresh Cream
  • 200 gms Dark Chocolate


  • Mix flour, cocoa powder, baking powder and salt. Sieve them all and add luke warm water, vanilla essence, castor sugar and melted butter.
  • Mix the batter properly to remove lumps. Bake the batter in 1kg cake ring at 180C for 20 minutes.
  • Let it cool at room temperature and then keep in the deep freezer for 20-25 minutes.
  • For the ganache, heat cream and add chocolate chunks. Emulsify ganache with hand blender.
  • Keep aside to set.
  • Cut chocolate spoonge into 3 layers and line a cake with chocolate ganache.
  • Finish the cake with ganache and keep it in deep freezer for 30 minutes to set the ganache.
  • Glaze the cake with dark chocolate glaze and garnish with chocolate.