Truffles To Cold Cocoa: Check These 6 Recipes That Give Chocolate A Decadent Twist | Food News

Last Updated:July 07, 2025, 17:17 IST

On World Chocolate Day, these indulgent bites and sips will change how you choose to eat and also drink your chocolate.

Indulgent, sophisticated, and endlessly creative, chocolate continues to be the world’s most beloved ingredient. Whether it’s crafted into a decadent cake, swirled into a cocktail, or infused with unexpected flavours like saffron or pistachio, chocolate’s versatility makes it a favourite canvas for culinary innovation.

On World Chocolate Day, check this curated collection of recipes. From luxurious truffle cakes and boozy espresso cocktails to delicate tartlets and velvety mocha custards, these dishes bring together the artistry of top chefs and mixologists who are reimagining chocolate in ways that excite, comfort, and inspire.

Chocolate Truffle Cake

Crafted by: Ramachandra Ganeshan, Executive Sous Chef, ITC Maurya

Ingredients:

• Dark Chocolate – 200 g
• Heavy Cream – 200 g
• Butter – 100 g
• Sugar – 150 g
• Eggs – 4
• All-purpose Flour – 100 g
• Cocoa Powder – 50 g
• Baking Powder – 1 tsp
• Vanilla Extract – 1 tsp
• Salt – A pinch

Method:

1. Preheat oven to 350°F (175°C).

2. Melt dark chocolate and butter in a heatproof bowl over simmering water.

3. In another bowl, whisk sugar and eggs until light and fluffy.

4. Gradually stir in the melted chocolate-butter mixture.

5. Sift flour, cocoa powder, baking powder, and salt together. Fold into the batter.

6. Add vanilla extract and mix just until combined.

7. Pour batter into a greased and lined baking tin.

8. Bake for 25–30 minutes or until a skewer inserted comes out clean.

9. Cool completely on a wire rack.

10. For the truffle topping, heat cream until just boiling and pour over remaining dark chocolate. Stir until glossy.

11. Spread truffle layer over the cooled cake.

12. Garnish with a chocolate band, gold dust, and a chocolate feather.

Chocolate Espresso

Ingredients:

• Smoke Lab Classic Vodka – 45 ml
• Chocolate Liqueur – 15 ml
• Fresh Espresso – 1 shot
• Butterscotch Ice Cream – 1 scoop
• Chocolate Bitters – 2 drops

Method:

1. Add all ingredients into a shaker filled with ice.

2. Shake well and fine-strain into a chilled martini glass.

Glass Prep: Rim the glass with chocolate syrup and dust with cocoa powder.

Garnish: Top with a chocolate ball.

Kunafa

Ingredients:

• Smoke Lab Saffron Vodka – 45 ml
• Chocolate Liqueur – 15 ml
• Pistachio Paste – 2 bar spoons
• Chocolate Bitters – 2 drops
• Dairy Cream – 15 ml

Method:

1. Add all ingredients to a shaker with ice.

2. Shake vigorously and fine-strain into a chilled coupe glass.

Glass Prep: Rim with pistachio paste and coat with crushed roasted pistachios.

Garnish: Top with Kunafa chocolate.

Mocha Pots de Crème with Caramelised Filo

Crafted by: James Wierzelewski, Senior Director, Culinary Development & Operations, Norwegian Cruise Line

Mocha Pots de Crème – Ingredients:

• Eggs – 4
• Milk – 500 ml
• Cream – 250 ml
• Sugar – 100 g
• Mocha Paste – as needed
• Salt – a pinch
• Vanilla – 1 tsp

Method:

1. Preheat oven to 350°F (177°C).

2. Lightly whisk eggs.

3. Heat milk, sugar, mocha paste, and salt in a saucepan until sugar dissolves.

4. Stir in vanilla.

5. Temper eggs with a little hot milk, then combine both mixtures.

6. Pour into ramekins placed in a baking pan. Add 1 inch of hot water to the pan.

7. Bake for 35 minutes. Cool and chill for 8 hours or overnight.

Caramelized Filo – Ingredients:

• Filo Dough – 2 sheets
• Melted Butter – as needed
• Powdered Sugar – as needed

Method:

1. Brush one filo sheet with butter, and dust with sugar. Repeat with the second layer.

2. Cut to desired size. Place between silpats and bake at 350°F for 10–15 minutes.

3. Dust with icing sugar and torch for extra caramelization.

Chocolate Raspberry Tart with Pistachio

Crafted by: James Wierzelewski, Senior Director, Culinary Development & Operations, Norwegian Cruise Line

Chocolate Raspberry Tart, Pistachio – Ingredients

• 10 tart shells (4-inch each)
• 145 g red currant jelly
• 145 g frozen whole red raspberries
• 725 g chocolate ganache
• 145 g chocolate shiny glaze
• 58 g pistachio nuts (no shell, finely chopped)
• 100 g pistachio tuile

Tart Base Layering:

1. Brush tartlets with cocoa butter, and let them set.

2. Spoon a mix of currant jelly and raspberry preserves into the base.

3. Add chocolate ganache, leaving room for glaze. Chill for 3 hours.

4. Pour shiny glaze on top and chill for 1 more hour.

5. Rub chopped pistachios around the rim and set aside.

Chocolate Ganache – Ingredients

• Milk & Cream – 1 L (combined)
• Sugar – 100 g
• Egg Yolks – 200 g
• Dark Chocolate – 1000 g

Method:

1. Heat milk, cream, and half the sugar to a boil.

2. Whisk yolks with remaining sugar and temper with hot milk.

3. Combine and whisk into dark chocolate until emulsified.

Raspberry Coulis – Ingredients

• Raspberry – 250 g
• Sugar – 50 g
• Lemon Juice – to taste

Method:

1. Simmer all ingredients for 10 minutes.

2. Blend, strain through chinois, and chill.

Chocolate Shiny Glaze – Ingredients

• Water – 300 g
• Sugar – 300 g
• Cocoa Powder – 100 g
• Cream – 300 g
• Gelatin – bloomed and melted
• Dark Chocolate – 200 g

Method:

1. Bring water, sugar, cocoa, and cream to a boil.

2. Pour over gelatin and chocolate. Stir, strain, and cool. Use warm.

Caramelised Pistachios – Ingredients:

• Sugar – 100 g
• Corn Syrup – 20 g
• Pistachio Nuts – 100 g

Method:

1. Caramelise sugar and corn syrup.

2. Shock in ice water, stir in nuts.

3. Spoon onto a silpat and shape when cool enough.

Pistachio Cold Cocoa

Crafted by: Shivesh Bhatia on behalf of American Pistachio Growers

Ingredients:

For the Pistachio Paste:

• 1 cup pistachios (unsalted)
• 2 tbsp oil

For the Pistachio Cold Cocoa:

• 315 ml milk (1¼ cups)
• 2 tbsp sugar
• 2 tbsp pistachio paste
• 1 tbsp cocoa powder
• 1 tbsp cornflour (cornstarch)
• 45 ml milk (3 tbsp, for slurry)
• 3 tbsp chocolate chips
• Ice cubes (as needed)

For Garnish: Pistachio paste (to rim the glass), and finely chopped pistachios

Method:

1. For the pistachio paste, add pistachios and oil to a blender. Pulse at intervals until a smooth, glossy paste forms. Set aside.

2.  In a saucepan over low to medium heat, add 315 ml milk, sugar, and 2 tbsp pistachio paste. Stir gently until sugar dissolves completely.

3. In a small bowl, whisk together 1 tbsp cornflour with 45 ml milk until smooth to make the slurry.

4. Add cocoa powder, cornflour slurry, and chocolate chips to the saucepan. Whisk continuously until the mixture thickens and just begins to boil. Remove from heat and cool slightly.

5. Rim the serving glass with pistachio paste and coat with finely chopped pistachios. Fill the glass with ice cubes and pour the chilled cocoa over.

6. Serve immediately and enjoy a rich, nutty, chocolatey treat perfect for warm days.

Location :

Delhi, India, India

First Published: