Are you tired of the same, old chocolate-y clichés at your gatherings? Bland brownies, predictable chocolate cakes, and those ‘meh’ chocolate fountains that are more like ‘choco-fountains of snooze’? Well, it’s time to banish the chocolate-y doldrums, as we’ve got just the ticket to electrify your next party. Step into the world of extraordinary chocolate desserts that will add an extra twinkle to your soirées, leaving your taste buds wondering if they’ve just stumbled upon Willy Wonka’s secret stash.
Chocolate Dessert Recipes
From M&M’s Pizza to Snickers popcorn, these are not your regular chocolate treats; these are confections that put the ‘sparkle’ in sparkling conversation. So, grab your forks, and let’s embark on a cocoa-laden adventure that’s as unique as it is delectable!
Family of Rosa, Recipe by Chef Amit Shetty of Cafe Noir, Lower Parel
For The Mousse
- 400 gm Whipping Cream
- 200 gm Mascarpone Cream Cheese
- 300 gm Pear
- 50 gm Castor Sugar
- 1 stick Rosemary
- Vanilla Pod
For The Vanilla Base
- 200 gm Flour
- 80 gm Icing Sugar
- 4 gm Baking Powder
- 2 gm Baking Soda
- 60 gm Milk Powder
- 120 ml Water
For The Chocolate Glaze
- 200 gm White Chocolate
- 60 ml Oil
- Begin by sifting and thoroughly combining all the dry ingredients. In a separate bowl, whisk the milk until it’s smooth and free of any lumps.
- Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit).
- Pour the prepared sponge batter into a suitable baking dish and bake for approximately 20 minutes until it’s light and spongy. Set aside to cool.
- To craft the flavorful mousse, first cook the pears along with sugar, infusing them with the aromatic essence of rosemary. Add a teaspoon of water and simmer for 6 to 8 minutes, then remove the rosemary stick. Allow the pear mixture to cool.
- Soften some mascarpone cheese by gently folding it with a spatula. Gradually fold in the whipped cream and vanilla until the mixture is well combined.
- Choose a pear-shaped mould for your dessert creation. Begin by applying a layer of the mascarpone mousse to the mould.
- Add a layer of the prepared vanilla base on top of the mousse.
- Carefully pour a generous layer of the pear compote over the vanilla base, ensuring an even distribution.
- Pipe a thin layer of the mousse on top of the pear compote.
- Finish the assembly by adding the final layer of the vanilla base.
- Place the assembled dessert in the freezer and let it set for approximately 2 hours.
- Melt white chocolate, and to achieve a glossy glaze, incorporate a small amount of oil. For a decorative touch, add green or pear-coloured food colouring to the mixture.
- Once the dessert has set in the freezer, carefully remove it from the mould.
- Finish your pear-shaped creation by drizzling it with the prepared chocolate glaze, creating a delightful and visually appealing dessert.
Snickers Sweet and Salty Popcorn by Mars Wrigley
- 8 cups Lightly Salted Popcorn
- 2 oz Dark Chocolate, melted
- 2 bars (50g each) Snickers Original, chopped
- 1 cup Pretzel Twists
- 3/4 cup Salted Peanuts
- 1/2 cup Butterscotch Chips
- Begin by placing your ready-to-eat popcorn into a generously sized mixing bowl.
- Drizzle the melted chocolate over the popcorn and gently toss the popcorn to ensure an even coating of chocolate.
- Once the popcorn is well coated, spread it out on a parchment paper-lined baking sheet in an even layer.
- Allow the popcorn to sit for approximately 8 to 10 minutes to give the chocolate time to set and harden.
- After the chocolate has fully set, break the popcorn into bite-sized pieces, creating a delightful crunchy base.
- To add a variety of flavours and textures, toss the chocolate-coated popcorn with chopped Snickers Original bars, pretzels, peanuts and butterscotch chips.
- If you prefer a sweeter twist, you can substitute milk chocolate for the dark chocolate in the recipe, tailoring it to your taste preferences.
Dessert Pizza made with M&M’s Milk Chocolate Candies by Mars Wrigley
For the Cream Cheese Spread:
- 8 oz Cream Cheese
- ½ tsp Vanilla Extract
- 1 cup Powdered Sugar
- 1 tbsp Whole Milk
For the Dessert Pizza:
- 2 tbsp M&M’S Milk Chocolate Candies, ¼” chopped
- 8 oz Sugar Cookie Dough, prepared
- 10-11 Strawberries, sliced
- ½ tbsp Chocolate Sauce, prepared
Cream Cheese Spread:
- Mix all ingredients and combine until smooth. Spread can be made in advance and stored in the refrigerator until assembly of the dessert pizza.
For the Dessert Pizza:
- Preheat the oven to 350°F.
- Prepare sheet trays for baking by lining with parchment paper lightly sprayed with oil.
- Roll out cookie dough to a 9’’ round.
- Bake for 10-12 mins until golden brown.
- Cool completely before assembling dessert pizza.
- To assemble, spread prepared cream cheese onto the cookie, leaving about a 1” edge around the outside.
- Scatter sliced strawberries, chopped M&M’S Milk Chocolate Candies and drizzle with chocolate sauce.
- Serve as shareable dessert pizza or in individual to-go pizza containers.
Buttermilk Donuts Made with Galaxy Fusions Chocolate by Mars Wrigley
For the Donuts:
- 3½ cups All-Purpose Flour
- 1 cup Sugar
- ½ tsp Baking Soda
- 2 tsp Baking Powder
- 1 tsp Salt
- 1½ tsp Ground Nutmeg
- ¾ cup Buttermilk
- 4 tbsp Unsalted Butter, melted
- 2 Eggs
- 1 Egg Yolk
For the Chocolate Glaze:
- 1 cup chopped Galaxy Fusions Chocolate
- 2 cups Confectioners’ Sugar, sifted
- 1 tbsp Light Corn Syrup
- ½ cup Unsalted Butter
- ¼ cup Whole Milk, warmed
- 2 tsp Vanilla Extract
- Begin by preheating your fryer to 375°F (190°C).
- In a bowl, combine 1 cup of flour, sugar, baking soda, baking powder, and salt. Set this dry mixture aside.
- In a separate bowl, combine buttermilk, melted unsalted butter, eggs and egg yolk to create the wet mixture.
- Add the wet ingredients to the dry mixture in a mixing bowl, and mix thoroughly. Gradually add the remaining flour and mix until just combined. The dough should come together.
- On a floured work surface, turn out the dough and roll it to a thickness of about 1 inch.
- Use a floured doughnut cutter to stamp out dough rings, re-flouring the cutter as needed to prevent sticking.
- Carefully drop the dough rings into the preheated fryer, frying four or five at a time, depending on the size of your fryer. Use a slotted spoon to turn the doughnuts as they rise to the surface. Fry the doughnuts until they are golden brown, which typically takes about 50 seconds per side.
- Once fried, drain the doughnuts on a paper towel-lined pan or a wire rack. Repeat the frying process, ensuring the oil returns to the proper temperature between each batch.
- In a saucepan, combine unsalted butter, warmed whole milk, light corn syrup, and vanilla. Heat over medium heat until the butter is melted.
- Reduce the heat to low, add 1/2 cup of chopped Galaxy Fusions Chocolate to the mixture, and whisk until the chocolate is fully melted.
- Remove the chocolate mixture from heat. Gradually add sifted powdered sugar using a hand mixer, beating until you achieve a smooth glaze.
- Place the chocolate glaze over a bowl of warm water to maintain its consistency and dip the donuts into the glaze immediately.
- Allow the glaze to set for approximately 30 minutes before serving.
- After the glaze has set, top the glazed donut rings with the remaining chopped Galaxy Fusions Chocolate to add extra flavour and a touch of decadence.
- Serve and enjoy your delicious Chocolate-Glazed Donuts.