Chocolate tooth
Eggless Chocolate mousse
We don’t need an excuse but hey today is World Chocolate Day . So dig in to some chocolatey recipes
Eggless Chocolate mousse
INGREDIENTS
300gms Chocolate chips
11/2 tbsp. Golden syrup
¼ cup Water or Orange juice
1cup Fresh cream
Mandarin orange segments to garnish
METHOD
Melt chocolate with golden syrup & orange juice on a double boiler or hot water. Keep aside Whip cream and fold in the melted chocolate Chill and serve. Garnish with Mandarin Orange segments
—Chef Sarab Kapoor
Hot Chocolate Soufflé
Ingredients
45 g cornflour
250 ml of milk
115 g plain chocolate
4 eggs, separated
55 g caster sugar
2 g butter
5 g powdered sugar
Method
Grease the Ramekin with butter and leave it aside. Take the egg whites and add caster sugar to it. Beat the egg whites and caster sugar until they form a soft peak consistency. Meanwhile, heat the milk and add the cornflour to it. Stir continuously to avoid any lumps. Add chocolate and let it melt. Take it off the flame and allow it to cool down. Beat the egg yolks and add it to the milk, cornflour, and chocolate mixture. Gently fold in the egg whites and sugar mixture to the chocolate mixture. Pour the mixture into the greased Ramekin, fill it up to three-quarters of capacity. Now, bake it in an oven for 6-8 minutes at 180 degrees Celsius. Take it out of the oven and dust it with powdered sugar before serving.
—Chef Ishijyot Surri, Executive Chef, SJI Hospitality and Foods Private Ltd, for Femina
Hazelnut and Gianduja Chocolate Petit Gateaux
INGREDIENTS
HAZELNUT DACQUOISE
Whole Egg 422
Castor Sugar 287
Egg White 90
Ground Hazelnut 286
Butter Melted 112
Gianduja creameaux
Gelatin Leaf 5
Amul Cream 310
Gianduja Chocolate 450
Hazelnut praline Paste 100
Dark Chocolate and Gianduja Mousse
Milk 500
Egg Yolk 15 nos
Castor Sugar 75
Single Origin Madagascar
Chocolate 1,000
Hazelnut praline Paste 300
Gelatin 10
Ellen Vire Cream 900
METHOD
For Hazelnut Dacquoise Whisk egg white and sugar to get soft peak meringue then fold in Hazelnut Powder and add melted butter.
Sheet it on parchment paper lined in a tray and bake at 200 degrees Celsius for 10 to 14 minutes.
Gianduja Cremeaux
For Gianduja Cremeaux heat milk in a sauce pan and then add all the ingredients once the mixture reaches 35c then add gelatin, now set the cremeaux in Freezer.
For dark chocolate and Gianduja mousse make anglaise with egg yolk and milk then pour it over chocolate and make a ganache. Then fold in Whipped Cream in it and gelatin.
Assembling”: - Take a silicon mold pour dark chocolate and Gianduja mousse in it then put Gianguja cremeaux as insert, now fill it with mousse and put a sponge at last
Freeze it, then demold and garnish it accordingly.
—Executive Pastry Chef Avishek Singha, Bengaluru Marriott Hotel Whitefield
INGREDIENTS
300gms Chocolate chips
11/2 tbsp. Golden syrup
¼ cup Water or Orange juice
1cup Fresh cream
Mandarin orange segments to garnish
METHOD
Melt chocolate with golden syrup & orange juice on a double boiler or hot water. Keep aside Whip cream and fold in the melted chocolate Chill and serve. Garnish with Mandarin Orange segments
—Chef Sarab Kapoor
Hot Chocolate Soufflé
Ingredients
45 g cornflour
250 ml of milk
115 g plain chocolate
4 eggs, separated
55 g caster sugar
2 g butter
5 g powdered sugar
Method
Grease the Ramekin with butter and leave it aside. Take the egg whites and add caster sugar to it. Beat the egg whites and caster sugar until they form a soft peak consistency. Meanwhile, heat the milk and add the cornflour to it. Stir continuously to avoid any lumps. Add chocolate and let it melt. Take it off the flame and allow it to cool down. Beat the egg yolks and add it to the milk, cornflour, and chocolate mixture. Gently fold in the egg whites and sugar mixture to the chocolate mixture. Pour the mixture into the greased Ramekin, fill it up to three-quarters of capacity. Now, bake it in an oven for 6-8 minutes at 180 degrees Celsius. Take it out of the oven and dust it with powdered sugar before serving.
—Chef Ishijyot Surri, Executive Chef, SJI Hospitality and Foods Private Ltd, for Femina
Hazelnut and Gianduja Chocolate Petit Gateaux
INGREDIENTS
HAZELNUT DACQUOISE
Whole Egg 422
Castor Sugar 287
Egg White 90
Ground Hazelnut 286
Butter Melted 112
Gianduja creameaux
Gelatin Leaf 5
Amul Cream 310
Gianduja Chocolate 450
Hazelnut praline Paste 100
Dark Chocolate and Gianduja Mousse
Milk 500
Egg Yolk 15 nos
Castor Sugar 75
Single Origin Madagascar
Chocolate 1,000
Hazelnut praline Paste 300
Gelatin 10
Ellen Vire Cream 900
METHOD
For Hazelnut Dacquoise Whisk egg white and sugar to get soft peak meringue then fold in Hazelnut Powder and add melted butter.
Sheet it on parchment paper lined in a tray and bake at 200 degrees Celsius for 10 to 14 minutes.
Gianduja Cremeaux
For Gianduja Cremeaux heat milk in a sauce pan and then add all the ingredients once the mixture reaches 35c then add gelatin, now set the cremeaux in Freezer.
For dark chocolate and Gianduja mousse make anglaise with egg yolk and milk then pour it over chocolate and make a ganache. Then fold in Whipped Cream in it and gelatin.
Assembling”: - Take a silicon mold pour dark chocolate and Gianduja mousse in it then put Gianguja cremeaux as insert, now fill it with mousse and put a sponge at last
Freeze it, then demold and garnish it accordingly.
—Executive Pastry Chef Avishek Singha, Bengaluru Marriott Hotel Whitefield
