Pastry Chef Anant Bansode Shares Recipes For Chocolate Desserts

Chocolate is among luxurious desserts with a rich palate and silky texture. It is everyone’s favourite so much that people celebrate World Chocolate Day every year on July 7. From cakes to cookies, it is one day of the year when you can indulge in chocolate-based desserts and no one will stop you.

Video Credit: Chef Kunal Kapur/ YouTube

Not just indulging, you can also elevate your baking skills by making chocolate-based desserts at home. Chef Anant Bansode, Cluster Pastry Chef at Four Points by Sheraton, Navi Mumbai, shared exclusive dessert recipes with Slurrp which you can replicate and impress your guests at the next gathering. 

Chocolate Trifle

Ingredients

  • 200 grams biscuit crumb 
  • 200 grams of fresh cream
  • 25 grams of dark chocolate 
  • 50 grams spread 
  • 10 grams of whipped cream
  • 20 grams of soft butter 

Also Read: Different Types Of Cocoa Bean Confection You Must Know

Method To Prepare

  1. Take chocolate, chop it, and keep it aside. Add cream into another bowl and whisk well. 
  2. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens.
  3. Slowly pour the warm mixture over the chopped chocolate. Stir until the chocolate is smooth and melted.
  4. Whisk the mixture until it smoothens and achieves a glossy finish. Cover it and refrigerate until cold.
  5. Once the chocolate mixture is chilled, beat the remaining whipped cream until stiff peaks form.
  6. Fold the whipped cream into the chocolate mixture. Mix it softly but thoroughly until evenly combined. 
  7. Fill the chocolate mousse in the piping bag and make the biscuit crumb by adding butter. 
  8. Take a transparent glass and place crumb in the bottom, add a layer of spread, and top it with dark chocolate mousse. Refrigerate it.
  9. Once chilled pour chocolate sauce on the top and serve with the garnish.

Ragi Chocolate Brownie

Ingredients

  • 20 grams of cocoa powder
  • 240 grams of brown sugar
  • 120 grams of ragi flour
  • 120 grams whole wheat flour
  • 200 grams unsalted butter
  • 2 eggs
  • A drop of vanilla extract
  • 2 grams salt
  • 14 grams of baking powder
  • Chopped walnuts to taste

Method To Prepare

  1. To begin making the ragi chocolate brownie, preheat the oven to 180 C.
  2. Take a saucepan and melt butter on low heat settings. Wait till it melts, but ensure it doesn't boil. 
  3. Add sieved cocoa powder to the butter. Stir the mixture to achieve a nice and gooey consistency. Add vanilla essence and take it off the heat.
  4. Add the brown sugar and stir well till the sugar has slightly dissolved.
  5. Sieve the flour and baking powder. Add them to the mixture and combine well.
  6. Whisk the eggs using a mixer and add it to the flour concoction. 
  7. Fold in chopped walnuts and mix well. Add some milk to achieve a smoother texture and consistency.
  8. Pop the ragi brownie into the oven in a greased baking tin and bake for about 25 minutes. 
  9. Remove it from the oven, and let it cool completely. Cut it into squares to serve.
  10. Store the ragi chocolate brownies in an air-tight container in the refrigerator for up to 3-4 days and serve as desired.

Mocha Chocolate Savarin

Ingredients

  • 200 grams of dark chocolate
  • 200 grams of fresh cream 
  • 25 grams of castor sugar  
  • 50 grams of whipped cream 
  • 10 grams of coffee powder
  • 1 gram orange zest
  • 2 egg yolks

Method To Prepare

  1. Place the chopped chocolate in a large bowl.
  2. In another bowl, use a handheld electric mixer to beat the egg yolks and granulated sugar on medium-high speed until the mixture is thick, smooth, and deeply yellow. Keep it aside. 
  3. Heat a saucepan on a medium flame, warm the cream just until it comes to a simmer. 
  4. Remove the pan from heat and slowly whisk half of the hot cream into the egg yolk-sugar mixture. Whisk it constantly and keep adding it gradually to temper the mixture.  
  5. Slowly add another half cup of cream into the bowl and whisk well to combine. 
  6. 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 it to a boil. 
  7. 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 for 1 to 2 hours.
  8. Once the chocolate mixture is chilled, beat the remaining whipping cream until stiff peaks form.
  9. Gently fold the whipped cream into the chocolate mixture, mixing softly but thoroughly, until evenly combined. 
  10. Spoon the mousse into the dessert moulds and top with coffee glaze and chocolate garnish before serving.