If you think there’s no such thing as too much chocolate, then you’ve definitely come to the right place. Chocolate is sinful pleasure, celebratory, intoxicating, comforting and all things heavenly! If there is any problem in the world, there is always chocolate to push it to later – and, going by medical research, even solve it! How about using the same chocolate to make yummy dessert recipes for Rakhi?
Fit for a festive day, but made without much sweat! There aren’t too many people who will be able to resist these heart-melting chocolate recipes from Chef Neha Lakhani’s Patisserie Royale!
Get your aprons on and the ovens heated up!
3 Unique dessert recipes for Rakhi:
1. Palet d’Or – Coffee ganache chocolates
These can be enjoyed on their own or used to decorate cakes and other desserts.
1. 200 Grams 72 percent dark chocolate
2. 100 Grams of heavy cream
3. 20 Grams coffee
Tempered dark chocolate
1. Boil the heavy cream and pour over the dark chocolate and mix to make a ganache. Add coffee flavoring according to the desired taste.
2. Let this mixture cool to room temperature and then chill it in the refrigerator for 20 to 30 minutes till it is a little firm.
3. Make balls of 20 grams of this ganache and press them to look like a disc and let them chill again for 30 minutes.
4. On a double boiler, melt the dark chocolate for dipping.
5. Temper the chocolate and then dip each ganache disc into it using a dipping fork and place it on a silicone mat until it sets.
6. Finally, dust some gold shimmer powder on it for final touches. Take care to store in a cool room till you serve.
2. Choco-chip granola
This is an ideal breakfast – More so for fussy kids who drive you nuts over nuts! Make a batch of this and you can store it in an airtight container in the refrigerator.
1. 3 Cups oats
2. Half cup seeds of your choice – pumpkin seeds are a great options. You could also sunflower, flax (for great digestion), and sesame seeds. Just don’t add TOO many different kinds to avoid giving the granola a confusing flavor.
3. 1 Cup nuts of your choice – walnuts, almonds, pine nuts or pistachios
4. 1 Tbs cinnamon
5. 120 Grams honey
6. 2 Tbs oil
7. Half cup brown sugar
8. Half a cup choco chips – you can either use just dark or mix dark and white chips to make it look even more colorful
1. Mix all the ingredients thoroughly in a bowl and put on a baking tray.
2. Bake for 20 minutes till the desired golden color is attained. Let it cool completely.
3. Sprinkle some dried or candied fruit (apricot, peach pieces, or cranberries) and the chocolate chips and enjoy with yogurt or milk or just as a snack.
3. Lemon and Dark chocolate truffles
Chocolate truffles are one of those things that looks really hard to make, but this recipe, that needs five ingredients and about 40 minutes to make, will be your little secret!
Ingredients for the lemon ganache:
1. Juice and zest of 4 lemons
2. Dark chocolate 100 grams
3. Heavy cream 50 grams
Preparation for Ganache:
Boil the cream and add it to the chocolate and mix. Let it cool for a bit. Then add the lemon juice and zest once the ganache is a little cool. Allow it to harden in the refrigerator slightly. Roll this mixture into small balls and refrigerate for another 15 minutes to firm them up.
Ingredients for dipping:
1. 100 Grams dark couverture chocolate, tempered
2. 50 Grams of cocoa powder
Preparation for dipping:
About Chef Neha Lakhani:
With her extremely capable, inventive and passionate stint in leading hotel chains, Chef Neha Lakhani, Founder, Patisserie Royale, brings fresh and innovative culinary skills to the art of baking inspired by classic training and world travels. Neha is known for her distinctive flair for the dramatic and glamorous and has been awarded for her flair for innovations. Drawing inspiration from her mother’s cooking; recipes collected on her jaunts abroad, and a resolve to bring together global influences, Chef Neha is an innovator and baker par excellence. Neha crafts a wide range of chocolates, truffles, alcohol truffles, chocolate showpiece, and delectable cakes. That is when she is not teaching Le Cordon Bleu at GD Goenka School of Hospitality or globe-trotting judging pastry competitions and cook-offs.)
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