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From all the viral reels on Instagram, Twitter, and other social media platforms, it seems like the easiest job in the world is to prepare desserts using chocolate, but nothing can be farther from the truth. You must have precise control over the temperature to prevent the chocolate from burning and possess the knowledge of the ingredients which it pairs well. Ahead of World Chocolate Day on July 7, 2025, Slurrp connected with Chef Ashish Verma, Executive Chef, Ameritalia Pizzeria and Masala Synergy, Gurugram, to bring you recipes that celebrate the bitterness, astringent nature, and floral notes of chocolates. These easy recipes will help you get comfortable working with the ingredients and slowly develop a knack to use it in different ways.
Roasted Chocolate Marshmallow Pizza
Chef Ashish Verma added, "The Roasted Chocolate Marshmallow Pizza is born from this very spirit, a playful dessert that blends the artistry of Neapolitan pizza with the joy of classic campfire indulgence." He said that it is not an ordinary pizza but the one reimagined as an experience—a golden, wood-fired base, topped with melted chocolate, gooey roasted marshmallows, and just a hint of sea salt to awaken every note of flavour.
Ingredients
For Neapolitan Pizza Dough
- 1 kg all-purpose flour
- 600-650 ml of water
- 3 g fresh yeast
- 25 gm salt
For Roasted Chocolate Marshmallow Pizza
- 200 g Neapolitan dough balls
- 50 g dark chocolate chips
- 30 g milk chocolate
- 60 gm marshmallows
- A pinch of sea salt
- Sugar powder and chocolate shavings for garnish
Method
For Neapolitan Pizza Dough
- Dissolve yeast in room-temperature water.
- Add the flour gradually and mix until a shaggy dough forms.
- Add salt and knead for about 10–12 minutes until the dough becomes smooth and elastic.
- Cover and let it rest at room temperature for 2 hours.
- Divide into 200–250 g dough balls, roll, and place in a covered tray.
- Cold ferment in the refrigerator for 18–24 hours.
- Bring to room temperature for 2–3 hours before stretching and baking.
For Roasted Chocolate Marshmallow Pizza
- Stretch the dough into a 9-inch base, keeping the edges slightly raised for the classic Neapolitan puffed crust.
- Scatter dark and milk chocolate over the base.
- Place marshmallows evenly across the surface.
- Sprinkle a pinch of sea salt for flavour contrast.
- Bake in a wood-fired oven at 400–450°C (750–850°F) for 60–90 seconds, rotating halfway through (For home ovens: Bake at 250°C on a pizza stone for 7–8 minutes).
- Finish with sugar powder or chocolate shavings.
Bal Mithai Fondant
Speaking about this traditional sweet of Uttarakhand with a chocolaty twist, Chef Ashish said, "I always look for ways to bring traditional Indian flavours into a modern dining experience. One such creation is the Bal Mithai Fondant—a rich, eggless ragi brownie inspired by the famous sweet from Uttarakhand, Bal Mithai." He further added, "I wanted to take this traditional sweet and give it a new life on the plate—something nostalgic yet modern, healthy yet indulgent."
Ingredients
For Brownie Fondant
- 70 g ragi flour
- 220 g dark chocolate
- 190 g unsalted butter
- 70 gm khand
- 5 ml vanilla essence
- 5 gm salt
For Plating & Garnish
- 35 g pine cone chocolate chocos
- 25 g berry compote
- 20 g brownie crumble
- 10 gm Dulce de Leche Bal Mithai sauce
- 20 g popped amaranth
Method
- In a bowl, melt the dark chocolate and unsalted butter over a double boiler until smooth.
- Mix in the khand (or sugar), vanilla essence, and salt. Stir until well combined.
- Slowly fold in the ragi flour to make a smooth batter.
- Pour the batter into greased moulds or ramekins. Bake at 170°C for about 12–14 minutes until the sides are firm but the centre is still gooey.
- Let it rest for 5 minutes before demoulding.
- Place the warm fondant at the centre of the plate.
- Spoon some dulce de leche Bal Mithai sauce over the top or to the side.
- Add a spoonful of berry compote for tanginess.
- Sprinkle popped amaranth and brownie crumble for crunch.
- Add pine cone chocolate chocos to bring texture and visual interest.
