There is nothing better than chocolate that can uplift your mood when you are sad and emotional. And there is nothing other than chocolate that you want for the company when you celebrate a happy moment. Chocolates are all-season, all-weather and all-mood food.
As people around the globe will celebrate World Chocolate Day (July 7), let’s give you one more reason to pamper yourself with something chocolaty.
So, here are three mouthwatering recipes shared by Chef Sabyasachi Gorai that you can treat yourself to.
Chocolate-Walnut Dipped Strawberry Popsicles
Serving: 9 People
3 cups strawberries, halved and stems removed
2 tablespoons honey
1/2 cup water
DIP & GARNISH
1 cup semi-sweet chocolate chips
2 tablespoons coconut oil
1/2 cup California walnuts, finely or roughly chopped
1. Combine the strawberries, honey, and water in a blender. Puree until smooth, then pour into popsicle molds and freeze for at least 4 hours.
DIP AND ASSEMBLY
1. To make the chocolate dip, combine the chocolate chips and coconut oil in a heat-proof bowl and set over a double boiler. Stir until melted, then remove from the heat.
2. Run the popsicle mold under warm water and remove one popsicle from the mold.
3. Quickly dip it in the chocolate dip, then immediately dip in the chopped walnuts.
4. Set on a plate to harden, then work your way through the other popsicles. They can be eaten immediately, or refrozen.
Chocolate Walnut Snowball Cookies
Serving: 36 People
3/4 cup light brown sugar, packed
3/4 cup unsalted butter, softened
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups California walnuts, roughly chopped
1 cup confectioners’ sugar
1. In a large bowl or stand mixer, add the brown sugar and butter, then cream together until light and fluffy. Add the egg, milk and vanilla extract. Mix until combined and set aside.
2. In a medium-sized bowl combine the flour, cocoa powder, baking soda, baking powder, and salt. Slowly add the dry ingredients mixture to the wet ingredients mixture until combined.
3. Add walnuts to a food processor and pulse until finely ground. Add the walnuts to the dough and stir until combined. Cover the dough and chill overnight.
4. Preheat oven to 350°F. Shape the dough into 1-inch balls and place on two ungreased cookie sheets.
5. Bake for 10-12 minutes or until the tops start to crack, then remove cookies from the oven. Let the cookies firm up on the cookie sheets, about 5 minutes, then transfer them to a rack to cool slightly.
6. Put 1 cup of confectioners’ sugar in a small bowl. Roll the warm cookies in the sugar to coat and return to the rack to cool completely. Roll again in the sugar, then serve.
Caramelised Bananas with Walnut Ice Cream & Chocolate Walnut Sauce
For the ice cream
240 ml cold heavy cream
5 ml pure vanilla extract
300-400 ml can cold sweetened condensed milk
150 gms broken California walnuts
15 ml honey
5 gms cinnamon powder
5 gms coffee powder
For the caramelised bananas
5 bananas firm, peeled and cut into 2 lengthwise
100 gms Sugar
Butter soft unsalted
Vanilla seeds scraped few
15-30 ml Cold water
For the sauce
200 gms dark chocolate
100 ml cream
50 gms unsalted butter
150 gms sugar
1. In a large frying pan, heat the sugar over a moderate heat, after about 1¬2 minutes the sugar will start to caramelize around the edges of the pan.
2. Stir the sugar with a wooden spoon until the sugar has changed to a golden amber colour, continue cooking but be careful not to burn.
3. Remove from the heat and stir in the butter, vanilla seeds and 30 ml of cold water, to stop it cooking any further.
4. Add the bananas cut side down and return to the heat.
5. Cook for 1¬2 minutes and then turn over, the bananas should have taken on the caramel colour.
For the walnut ice-cream
1. In a mixer, whip heavy cream just until it begins to thicken.
2. Add vanilla and whip until soft peaks form. With the mixer running, slowly pour in condensed milk and whip until high peaks form.
3. Add the coffee powder, walnuts & cinnamon powder along with the honey
4. Transfer into a container or bowl for freezing.
5. Freeze at least 4 hours or overnight.
For the sauce
1. Add the dark chocolate, butter into a bowl. Melt it in the microwave oven for 1 minute on high setting.
2. Meanwhile, bring the heavy cream to a simmer for 6 minutes.
3. Take it off the flame. Add the chocolate-butter mixture to the cream.
4. Stir well to mix. Use the sauce as needed.
1. Nicely lay the banana slices on a plate.
2. Top with 2 scoops of the walnut ice cream.
3. Drizzle the chocolate sauce over.
4. Garnish with Chopped walnuts.