Mark World Chocolate Day 2022 with seven indulgent recipes

Who doesn’t love digging into an indulgent, chocolate filled/covered/coated dessert? Here, we share recipes for two ways to devour this delicious ingredient.

Black Forest Trifle by Chef Sarah Todd

Masterchef contestant chef sarah todd shares her recipe for world chocolate day 2022.
Masterchef contestant Chef Sarah Todd shares her recipe for World Chocolate Day 2022.


  • 1 kg Sweet black cherries 100g sugar
  • 1 vanilla pod
  • 1 cup water
  • 1 cinnamon stick, broken in 2 Half cup Kirsch
  • 4 whole cloves
  • Whipped cream chantilly
  • 1 tsp vanilla bean paste
  • 50 gm which chocolate melted
  • 200 ml whipping cream, whipped 2 tsp kirsch
  • 250 gm chocolate sponge, pre-made 75g chocolate
  • 300 gm chocolate custard
  • 150 gm cherry compote


  • Using a sharp knife or a cherry pitter, pit the cherries, Discard stalks, and pits. Sprinkle sugar over the prepared cherries; gently stir and cover and leave overnight in a cool place. 
  • Next day, strain cherries and set aside keeping the juices. Add juices into a saucepan and add spices and bring to a boil.
  • Spoon cherries into the sterilized preserving jar. Take the saucepan off the heat and leave for a few minutes before straining the juices through a fine-meshed sieve. Discard the spices.
  • Add 1 cup water and half cup of Kirsch to the juices, stir well and pour over the cherries. Ensure cherries are totally covered by adding more Kirsch if required. Store in a cool, dark place.
  • Arrange the trifle, and sponge on the bottom, and pour over some of the cherry liquid. Layer the rest of the ingredients. 
  • Make all components the day before and a few hours before the guests arrive assemble the trifle.

Souffle by Chef Prakash Pradhan, Yazu Goa

Souffles are amazing at the best times, and even better with some chocolate.
Souffles are amazing at the best times, and even better with some chocolate.


  • 400 gm dark chocolate 
  • 400 gm unsalted butter 
  • 120 gm egg yolk 
  • 400 gm egg whites 
  • 104 gm sugar
  • 20 gm cocoa powder 
  • 20 gm flour


  • Melt the dark chocolate and unsalted butter.
  • Whisk egg yolk lightly. Add to the chocolate and butter mixture.
  • Make a meringue with the egg whites and sugar and fold. Fold the flour and cocoa powder.
  • Grease moulds with butter and castor sugar
  • Pour a 110 grams of the mixture into the moulds and chill.
  • Cover with tin wrap and date tag.

Birds Eye Chilli Brownie by Head Chef Parvez Khan, Wakai

The kick of spice in a lot of indulgent chocolate makes for a complex dessert.
The kick of spice amid indulgent chocolate makes for a complex dessert.


  • 240 gm unsalted butter
  • 80 ml olive oil
  • 630 gm 70% Sao thome chocolate 
  • 380 gm brown sugar
  • 6 whole eggs
  • 180 gm refined flour
  • 30 gm cocoa powder
  • 50 gm birds eye chilli
  • 5 ml vanilla essence


  • Melt 440 gms of chocolate and butter together. In a mixing bowl add sugar, eggs, and vanilla essence and whisk well, till the sugar dissolves.
  • In a pan add oil and chopped chillies and saute. Cool it down.
  • To the egg mixture, add oil, the melted chocolate, and the butter mixture. Combine well. Fold in the dry ingredients.
  • Sift all the dry ingredients, roughly chop the remaining 220 gms of chocolate and add to the dry ingredients.
  • Line a tray, pour the mixture into the tray and bake it at 170℃ for 25-30 minutes. Once the brownie is baked, sprinkle some sea salt on it.

Chocolate & caramel banana marble mousse by Karan Nohria, Founder of Silly, Khar

One ingredient, so many delicious ways and combinations to devour it.
One ingredient, so many delicious ways and combinations to devour it.


For the chocolate base

  • 300 gm dark chocolate
  • 240 gm fresh cream 
  • Salt, as per taste 
  • 8 gm agar-agar

For caramel base

  • 150 gm sugar 
  • 150 gm butter 
  • 200 ml fresh cream 
  • 100 gm whipped cream 
  • 4 gm agar-agar
  • 6 gm gelatin
  • 100 gm whipped cream

For garnishing 

  • 1 pc banana
  • 30 ml chocolate sauce
  • 20 gm chopped pistachios and almonds
  • 30 gm raspberry sauce or coulis 
  • 20 gm chocolate crumbs


  • Heat sugar in a pan till it is light brown, add butter, and a pinch of salt followed by cream to make the caramel sauce.
  • Heat the cream, add gelatin, and agar-agar and stir thoroughly so that it dissolves in the cream. Do not boil the cream.
  • Now fold it with the caramel sauce and pour it into a square tray. Place it in a refrigerator to set and cool.
  • Heat the dark chocolate with cream and add agar, stir till it dissolves completely.
  • Now fold it with whipped cream and set it on top of the caramel base and keep in the refrigerator for 2-3 hours.
  • Cut the set mousse according to your shape and garnish with sugar, flamed banana, pistachio and almond. Drizzle chocolate sauce and raspberry coulis.

Rocky Road by Mihir Desai, Founder of Bar Bank Juhu & Powai

How good does that look?
How good does that look?


  • 1/2 cup hazelnuts
  • 8 scoops (about 1 pint) of chocolate ice cream 
  • 4 scoops (about 1/2 pint) of coffee ice cream 
  • 1 cup chocolate sauce
  • 3/4 cup marshmallow sauce
  • 2 1/2 ounces milk chocolate, cut into chunks


  • Melt chocolate in a heatproof bowl over a saucepan of simmering water until chocolate is melted and smooth.
  • Layer biscuit pieces, almonds, marshmallows, cherries, ice cream scoops, and melted chocolate into serving glasses. 
  • Finish with a melted chocolate layer on top. Note: Melt chocolate over simmering water, stirring occasionally as it softens.

Vegan Dark Chocolate Cake by Siya Talreja, Founder of Zinque India

This dark chocolate cake is sure to satiate all cravings, and is vegan to boot!
This dark chocolate cake is sure to satiate all cravings, and is vegan to boot!


For the vegan chocolate sponge

  • 120 gm all-purpose flour
  • 15 gm cocoa powder
  • ½ tsp baking soda
  • ½ tsp instant coffee powder
  • ½ tsp baking powder
  • 100 gm sugar
  • 30 gm oil
  • 60 gm hot water
  • ½ tbsp vinegar
  • ¼ tsp vanilla extract
  • 60 gm soy/almond milk

For the vegan dark chocolate ganache

  • 200 gm vegan dark chocolate (above 55%)
  • 150 gm coconut cream


If things go well in your kitchen, you'll have the most gorgeous looking slice of heavenly chocolate cake.
If things go well in your kitchen, you’ll have the most gorgeous-looking slice of heavenly chocolate cake.

For the vegan chocolate sponge

  • Pre-heat the oven to 160-180℃.
  • Grease and line 3 baking pans (6-inch round) with baking paper.
  • Mix the vinegar with the soy/almond milk and leave aside for the mixture to curdle.
  • Mix all the dry ingredients in a bowl. Add oil, sugar, vanilla, hot water, and curdled milk to the mixture.
  • Whisk to combine all the ingredients together. Distribute the batter evenly in the 3 tins
  • Bake for 15-20 minutes, until a skewer inserted in the centre of the cake, comes out clean.

For the vegan dark chocolate ganache

  • Cut the chocolate into small pallet-sized pieces (if not using pallets).
  • In a pot, heat the cream until it comes to a boil.
  • Pour the hot cream over the melted chocolate, cover and leave aside for 5-10 minutes till the chocolate melts.
  • Once melted, give it a mix till it comes together as a silky-smooth ganache. Refrigerate to cool.

For the assembly

  • Assemble the cake once the sponges have cooled and the ganache has a spreadable consistency
  • Take a layer of the sponge and lather it generously with ganache, use a palate knife or the back of a spoon to spread it evenly.
  • Stack with another layer of sponge and ganache.
  • Add the last layer of the sponge
  • Dress up the cake with even more ganache (as you like it!).

Mocha Truffle Bites by Mahek Sugandh, Founder of The Binge artisan chocolates

Mocha truffle bites are the perfect snack for world chocolate day 2022.
Mocha Truffle Bites are the perfect snack for World Chocolate Day 2022.


For the mocha truffle 

  • 330 gm butter
  • 330 gm powdered sugar
  • 200 gm dark chocolate (melted)
  • 60 gm heavy cream
  • 15 gm coffee
  • 2 gm salt
  • 1 ml vanilla extract

For the chocolate ganache

  • 100 gm heavy cream
  • 100 gm dark chocolate

For the base

  • 90 gm Oreos
  • 20 gm butter (melted)


  • Crush the Oreos and add melted butter to it. Now mix both the ingredients and press them properly to form a base in a dish or a tray.
  • Keep it in the refrigerator for 15 mins
  • Now in a stand mixer add the soft butter and vanilla extract and mix it on high speed.
  • Add powdered sugar to the mixture and mix it on medium speed.
  • Once the sugar is mixed add in the melted dark chocolate, coffee, heavy cream, and salt and mixes it well.
  • Now pour this mixture on the base and refrigerate for half an h
  • Heat cream and pour it over the chocolate for the ganache.
  • Let it rest for 2 mins and emulsify.
  • Once the ganache is made, pour it on the coffee mocha and set it in the refrigerator.
  • Once it is set cut it into squares and serve.

Read more.

U.S. Turkey Kathi Roll Recipe

One chef, one recipe: Mango jamun phirni by Chef Jeethu Thampi Kandathil

One chef, one recipe: Not your ordinary strawberry & cream by Burma Burma