Happy Chocolate Day! Here Are 3 Recipes For Melt-in-Your-Mouth Dishes You Can Whip Up At Home
Who says Chocolate Day is just about store-bought sweets when you can whip up something unforgettable at home? Whether you’re celebrating with a loved one or simply indulging yourself (because why not?), there’s something special about the smell of cocoa filling your kitchen.
This Chocolate Day, we’re taking inspiration from ‘The Tastes of India Podcast’ on Audible: a flavourful corner of the internet where home-style recipes come alive with heart and innovation! Hosted by Puja Darshan, the podcast brings you step-by-step cooking that feels like your favourite chef is guiding you. We’ve picked out a few rich, chocolate-y gems that are easy to make and absolutely worth the treat. So put on your apron, hit play, and get ready to stir up something deliciously memorable!
Chocolate Pizza
Ingredients:
- All Purpose Flour: 1½ cups
- Milk: ½ cup, warm
- Yeast: 2 tsp
- Sugar: 1 tbsp
- Milk Powder: 1 tbsp
- Water: ⅓ cup, lukewarm
- Butter: 1 tbsp
- Maize Flour: as required, for dusting
- Chocolate Spread: as required
- Dairy Milk Silk Chocolate: as required, grated
- Strawberries: as required, sliced or halved
- Strawberry Wafers: as required, crushed
- Chocolate Kisses: as required
Method:
- In a bowl, dissolve 1 tbsp sugar in ½ cup warm milk. Add 2 tsp yeast and let it rest until frothy (about 10 minutes).
- Add 1½ cups all-purpose flour, 1 tbsp milk powder, and ⅓ cup lukewarm water to the yeast mixture. Mix until it forms a sticky dough.
- Transfer the dough to a clean surface and knead by stretching and folding for 10–15 minutes, until it becomes soft and elastic. Add 1 tbsp butter and knead for another 2–3 minutes.
- Grease a bowl and the dough lightly with butter. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch the dough to release air. Sprinkle some maize flour on the surface and knead for 2 minutes. Divide the dough in a 60:40 ratio.
- Take the smaller portion and roll it to about 90% the size of your pizza tray. Lightly roast this base on a tava for 1 minute.
- Roll the larger dough ball to about 110% the tray size. Place it on a greased pizza tray and prick it with a fork. Spread a generous layer of chocolate spread over it.
- Place the roasted base on top of the chocolate-covered one. Seal the edges by brushing water along the sides and pressing gently.
- Bake in a preheated oven at 240°C for 12 minutes. Remove and top with grated Dairy Milk Silk chocolate, then bake again for 3 more minutes until gooey and melty.
- Top with crushed strawberry wafers, fresh strawberries, a drizzle of chocolate sauce, and a few chocolate kisses. Serve warm and dig into the chocolatey goodness!
Eggless Chocolate Truffle Cake
Ingredients:
- All-Purpose Flour: 1 cup
- Powdered Sugar: ⅔ cup
- Baking Powder: 1 tsp
- Baking Soda: ½ tsp
- Coffee Powder: 1 tsp
- Cocoa Powder: ¼ cup
- Curd: ½ cup
- Refined Oil: ½ cup
- Milk: 1/2 cup
- Dark Chocolate: 1 cup, chopped
- Fresh Cream: ½ cup
- Butter: 1 tsp
- Dark Chocolate: ¼ cup, sliced
- Sugar Syrup: 2 tbsp
Method:
- Take a 5-litre pressure cooker. Add salt and spread it evenly across the base. Close the lid (without whistle or gasket) and preheat on medium flame for 6–7 minutes.
- While the cooker heats, whisk curd and oil in a large bowl for 2–3 minutes.
- In a separate bowl, sift in all-purpose flour, powdered sugar, cocoa powder, coffee powder, baking powder, and baking soda.
- Gradually mix the dry ingredients into the curd mixture using the cut-and-fold method.
- Pour in the milk and beat gently for 3–4 minutes — do not overmix. Your batter is now ready.
- Grease a cake tin with oil. Dust it with flour and shake off the excess to ensure even coating.
- Pour the batter into the prepared tin and level it out.
- Place the tin on a stand or plate inside the preheated cooker. Cover (again, no whistle or ring) and bake on low flame for 40–45 minutes.
- Check doneness with a toothpick — if it comes out clean, the cake is baked. If not, bake for another 5–6 minutes.
- Once done, let it rest for a few minutes. Loosen edges with a knife, invert onto a plate, and let it cool completely.
- Warm the fresh cream slightly. Add chopped dark chocolate and butter to it. Stir continuously for 2–3 minutes until smooth and glossy. Set aside.
- Slice the cooled cake into two layers using a thread.
- Sprinkle 1 tbsp sugar syrup on each layer.
- Spread a layer of ganache on the bottom half and place the second half on top, soaked side facing up.
- Cover the top and sides of the cake with the remaining ganache using a palette knife. Decorate with sliced dark chocolate and chill the cake in the fridge for 2 hours to set!
Eggless Chocolate Glucose Biscuits No Bake Cake
Ingredients:
- Glucose Biscuits: 63–64, crushed + extra whole biscuits for layering
- Milk: 250 ml
- Chocolate: 150 gm, melted
- Cashew: A handful, roughly chopped
- Raisins: A handful
- Powdered Sugar: As needed, for dusting
- Colored Vermicelli: For garnish
- Chocolate Sauce: For garnish
Method:
- In a large mixing bowl, add 63–64 crushed glucose biscuits.
- Pour in the milk and mix well to form a thick, smooth paste.
- Dust a baking tin with powdered sugar and tap to coat the base and sides evenly.
- Spread half of the biscuit paste into the tin, pressing it down to form the first layer.
- Pour a layer of melted chocolate over it, then sprinkle some cashew and raisins.
- Add the remaining biscuit paste to create a second layer.
- Top with more melted chocolate, followed by another sprinkle of nuts and raisins.
- Arrange a layer of whole glucose biscuits on top. Finish with a final drizzle of melted chocolate.
- Place the tin in the freezer and chill for 2 hours.
- After freezing, let it sit at room temperature for about 15 minutes.
- Dust the top with powdered sugar, then decorate with colored vermicelli and a drizzle of chocolate sauce. The dish is ready to serve!