World Chocolate Day 2025: Try these rich, creamy, easy-to-make chocolate recipes

By Saikat Sarkar, Executive Pastry Chef, Pullman and Novotel, New Delhi

Ingredients

• Bitter Chocolate Cremeux: Warm fresh cream, add chocolate and mix thoroughly. Mix castor sugar and agar agar, then add into the ganache. Fold in whipped cream. Pour into desired mold and freeze overnight.

• Rhubarb Gel: Mix castor sugar and agar agar together. Cook with rhubarb puree. Strain and let it cool. Blend until smooth.

• Almond Sable: Cream butter and icing sugar. Mix refined flour, almond powder, and salt. Combine with butter mixture and knead thoroughly. Rest dough in fridge. Then cut into desired shapes. Bake at 160°C on a silicone mat.

• Plating: Use all elements and garnish with fresh blueberries, raspberries, and chocolate pearls. Serve.

Chocolate and Thai Tea Fondant

By Chef Rizwan, CDP (Bakery) at Easy Tiger, New Delhi

• Combine all ingredients, bake until the exterior is set and the center remains molten. Made from strongly brewed Thai tea, it offers deep malty, chocolaty undertones with gentle hints of vanilla and cinnamon.


• Garnish: Chocolate dust and fruit jellies. Serve.

Nutella Pull me up Chocolate Cake

By Chef Vinay Singh, Head Chef, Royal China, New Delhi

Ingredients:

• ⁠Preheat the oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.


• ⁠In a medium bowl, whisk together flour, sugar, baking powder, and salt.


• ⁠In a large mixing bowl, combine cocoa powder and milk. Stir until smooth.


• ⁠Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract.


• ⁠⁠Gradually add the dry ingredients to the chocolate mixture, whisking until smooth.


• ⁠⁠Divide the batter evenly among the prepared pans.


• ⁠⁠Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.


• ⁠Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

• ⁠Beat the butter until creamy.


• ⁠Gradually add the powdered sugar, beating until smooth and creamy.


• ⁠Add the cocoa powder and milk, beating until well combined.

• ⁠⁠Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.


• ⁠Stir in the butter until melted and smooth.

• ⁠⁠Place one cake layer in the bottom of a tall glass.


• ⁠Spread a layer of frosting on top of the cake.


• ⁠Repeat steps 1-2 two more times, ending with a layer of frosting on top.


• ⁠Drizzle the ganache over the top of the frosting.


• ⁠Sprinkle chopped nuts over the ganache.


• ⁠⁠Serve immediately or cover and refrigerate for up to 24 hours.

• ⁠Use a tall glass to showcase the layers of the cake.


• ⁠You can also use a large bowl to make a larger version of this dessert.


• ⁠If you want a stronger chocolate flavor, you can use more cocoa powder or add a teaspoon of instant coffee powder to the batter.


• ⁠⁠You can also add other ingredients to the batter, such as chopped nuts or dried fruit, to give the cake more texture and flavour.

Chocolate Avocado Mousse

By Umesh Kumar S.S, Executive Chef, Niraamaya Life

• Scoop out the avocado flesh and place it in a blender or food processor.


• Add cocoa powder, plant-based milk, maple syrup, vanilla extract, and sea salt.


• Blend until smooth and creamy, scraping down the sides as needed.


• Taste and adjust sweetness or cocoa if needed.


• Spoon into serving bowls or glasses and chill for at least 1 hour.


• Garnish with toppings of your choice and serve cold.