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One of world’s most hedonistic pleasures, chocolate is adored by children and adults alike. Though it tastes just as good individually, chocolate when paired with the right ingredients sends you to heaven with just a spoonful. Here are some decadent chocolate recipes that will definitely have you coming back for more!

Chocolate Mousse with Cinnamon Crumble


For mousse

450 grams dark chocolate

½ cup + 1tbsp hot Water

1 tbsp dark rum

3 egg yolks

5 egg whites

2 tbsp sugar

2 cups whipped cream

For cinnamon crumble

200 grams flour

80 grams butter

150 grams brown sugar

2 tsp cinnamon


1, Melt the chocolate.

2, Beat the eggs whites till stiff.

3, Add hot water and rum to the melted chocolate.

4, Fold in the whipped egg whited and add the yolks.

5, Fold in whipped cream and combine. Refrigerate.

6, For the crumble, mix flour and butter with the help of your fingers and then mix in the brown sugar. Then, sprinkle some cinnamon and bake it in

7, 180 preheated oven fo 15 minutes or till golden brown.

8, To assemble, scoop out some set mousse and add to a stemmed glass half way up. Sprinkle the crumble mixture on top. Serve immediately.

Triple Chocolate Brownie

2 eggs

75 grams unsalted butter

5 grams cocoa

175 grams sugar (powdered)

75 grams flour

1 tsp baking powder

¼ tsp salt

½ tsp vanilla essence

50 grams grated dark chocolate

50 grams Chocolate chips
Preheat oven to 180 C.

Melt chocolate, cocoa & butter in a microwave.

Take pan off heat and stir sugar till dissolved.

Add eggs and beat well with an eggbeater.

Combine flour, baking powder and salt. Sieve flour into the chocolate mixture.

Add vanilla essence and lastly the chocolate chips.

Turn mixture out onto a greased, floured baking dish.

Bake for 30 minutes.
Note- Don’t over bake the brownie. You want the middle to be all soft and gooey!
Ganache Bon Bon

200 grams cooking chocolate, chopped

100 grams cream

200 grams Marie biscuits (crushed into very tiny pieces)

For decoration

Melted white chocolate

Heat the cream on very low heat in a heavy bottomed pan. Add boiling cream to chopped chocolate. Mix it well till chocolate melts.

Add crushed biscuits to ganache to make a dough.

Roll intolemon sized balls and refrigerate. Dip the balls into melted white chocolate and roll over sprinkles.
Mochaccino Double Chocolate Chip Cookies with Coffee Fondant Glaze

Butter 170 Grams

Sugar 200 grams

Light Brown Sugar 50 grams

Eggs 2

Coffee Granules (Instant) 2 tbsp

Vanilla essence 1tbsp

All-purpose Flour 400 grams

Unsweetened cocoa powder 50 grams

Salt 1 tsp

Baking soda 1 tsp Baking powder ½ tsp

White chocolate chips 250 grams

For the Glaze

Icing sugar 1 cup

Hot Water 1 tbsp + 2 tsp

Instant coffee 1 tbsp

1, Preheat oven to 180 C.

2, Sieve Flour, cocoa, salt, soda and powder in a bowl.

3, Cream Butter and sugar in the bowl till the butter becomes light and pale.

4, Add the eggs one by one and then add the instant coffee powder.

5, Add the sieved flour to the mixture and then add the white chocolate chips.

6, Drop a tablespoon full of the cookie batter on a greased baking tray, leaving 1 inch gap between each cookie. Bake for 15 minutes.

7, For the glaze, combine icing sugar and coffee powder. Add hot water and mix. Dip the cookies in the glaze and serve.
Chocolate Cupcakes


Cocoa powder 1 cup

All-purpose flour 1½ cups

Baking powder 1/2 tsp

Salt 1/4 tsp

Butter 225 grams

Sugar 2 + ¼ cups

Eggs 5

Buttermilk ¾ cup

Vanilla essence 1 tbsp

1, Preheat the oven to 175 C.

2, Cream the butter with sugar until light and fluffy. Add eggs, one at a time and beat further.

3, Sieve flour, cocoa, baking powder and salt.

4, Add flour and buttermilk to the butter mixture alternatively, beginning and ending with flour.

5, Scoop cupcake batter into a muffin pan and bake for 20 minutes.
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