Pastry chef Anant Bansod shares recipe for chocolate dessert

Chocolate is one of those decadent desserts that has a rich taste and smooth texture. Chocolate is everyone’s favorite food, and that’s why every year, 7th July is celebrated as World Chocolate Day. From cakes to cookies, it’s a day where we can indulge in chocolate-based desserts, and there’s no stopping anyone.

Video Credit: Chef Kunal Kapoor/ YouTube

Aside from being fun, making chocolate-based desserts at home can also help you hone your baking skills. Chef Anand Bansode, Cluster Pastry Chef, Four Points by Sheraton, Navi Mumbai We’ve shared an exclusive Slurrp dessert recipe that you can recreate to impress guests at your next get-together.

1. Chop the chocolate and set aside. In a separate bowl, mix the cream until well combined.
2. Return the mixture to the saucepan and heat over medium heat, stirring constantly, until the mixture thickens.
3. Slowly pour the hot mixture over the chopped chocolate. Stir until the chocolate is melted and smooth.
4. Blend until smooth and glossy. Cover and refrigerate.
5. Once the chocolate mixture has cooled, beat the remaining whipped cream until stiff peaks form.
6. Add the whipped cream to the chocolate mixture. Mix gently but thoroughly until evenly combined.
7. Put the chocolate mousse into a piping bag and add butter to create biscuit crumbs.
8. Place the crumble into a clear glass, spread with the spread and top with the dark chocolate mousse. Chill in the refrigerator.
9. Once cooled, pour the chocolate sauce over the top, garnish and serve.

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

How to prepare

1. To make the ragi chocolate brownies, first preheat the oven to 180°C.
2. Melt the butter in a saucepan over low heat until melted, but do not allow it to boil.
3. Add the sifted cocoa powder to the butter. Mix until it becomes thick and thick. Add the vanilla extract and remove from the heat.
4. Add the brown sugar and stir until the sugar is slightly dissolved.
5. Sift the flour and baking powder into the mixture and mix well.
6. Beat the eggs with a mixer and add them to the flour.
7. Add the crushed walnuts and mix well. You can add a little milk to give it a smoother texture and consistency.
8. Place the ragi brownies in a greased baking tray and place in the oven to bake for about 25 minutes.
9. Remove from oven and allow to cool completely. Cut into squares and serve.
10. Store the ragi chocolate brownies in an airtight container in the refrigerator for 3-4 days and enjoy as per your taste.

• 200 grams of dark chocolate
• 200 grams fresh cream
• 25 grams granulated sugar
• 50 grams whipped cream
• 10 grams of ground coffee
• 1 gram orange peel
• 2 egg yolks

How to prepare

1. Place the chopped chocolate in a large bowl.
2. In a separate bowl, beat the egg yolks and granulated sugar with a hand mixer on medium-high speed until the mixture is thick, smooth, and a deep yellow color. Set the mixture aside.
3. Heat a saucepan over medium heat and bring the cream to a boil.
4. Remove the saucepan from the heat and slowly whisk half of the hot cream into the egg yolk-sugar mixture, stirring constantly and continuing to add it in small amounts to keep the mixture warm.
5. Slowly add the remaining 1/2 cup cream to the bowl and mix well.
6. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens enough to easily coat the back of a spoon (about 5 minutes). Do not bring to a boil.
7. Slowly pour the hot mixture over the chopped chocolate. Stir until the chocolate is smoothly melted, then whisk in the vanilla, coffee powder and orange zest. Cover with plastic wrap and refrigerate for 1 to 2 hours.
8. Once the chocolate mixture has cooled, beat the remaining whipped cream until stiff peaks form.
9. Slowly add the whipped cream to the chocolate mixture, mixing gently but thoroughly until evenly combined.
10. Spoon the mousse into dessert moulds and serve with the coffee glaze and chocolate garnish.