3 Dessert Recipes For Your Sweet Tooth

Made from cocoa beans, chocolate is one of the most popular ingredients to prepare desserts. Favoured by children, adults, and elders, it is used to prepare baked goods, beverages, pastries, sauce, frosting, and more. Add chocolate-flavoured muffins or cupcakes to the dessert bar, and witness the entire tray getting empty in a few minutes. Ahead of World Chocolate Day on July 7, every chocolatier and pastry chef is gearing up for the launch of new desserts. It is the perfect day to celebrate the ingredient. Slurrp connected with James Wierzelewski, Senior Director, Culinary Development & Operations, Norwegian Cruise Line, to bring you 3 dessert recipes that you must replicate at home.

Method

For Chocolate Cake

• Sift together the flour, sugar, baking powder, and salt in a bowl and reserve.
• Melt the butter, water, chocolate and cocoa in a heavy saucepan over medium heat, stirring well.
• Stir the sifted dry ingredients into the chocolate mixture.
• Combine the eggs and buttermilk with the chocolate mixture.
• Spoon the cake batter into the prepared pans and bake at 177°C, about 50 minutes.
• Run a knife around the edges, invert and let cool.
• Turn the cake upside down and pour the caramel glaze, let it set and cool for 2 hours.
• Cut the 6 X 14 = 84 portions. Then cut each portion in half, into triangular shapes.

For Dulce De Leche Sauce

• In the heavy saucepan, place the condensed milk can with fresh water and bring to a boil over very low heat for about 5 hours.

For Caramel Glaze

• Caramel the sugar. Add glucose.
• Deglaze with butter and warmed heavy cream.
• Add soft gelatin. Let it cool down a little bit. Add Apricot glaze.
• Mocha Pot De Crème With Caramelised Filo

For Mocha “Pots de Crème”

Ingredients

• 2 large eggs
• 600ml whole milk
• 180gm sugar
• 14gm mocha paste
• A pinch of salt
• A pinch of vanilla extract

For Caramelised Filo

• 1 filo dough sheet
• 156gm butter
• 30gm powdered sugar

Method

For Mocha “Pots de Crème”

• Preheat oven to 177°C. Place eggs in a medium bowl; whisk until the eggs are lightly beaten.
• Combine milk, sugar, mocha paste, and salt in a medium saucepan over medium heat.
• Cook until sugar dissolves, stirring occasionally (about 3 minutes). Add vanilla and stir until combined.
• Gradually add 1/4 cup hot milk mixture to eggs, stirring constantly with a whisk.
• Add egg mixture to the milk in the pan, stirring with a whisk to combine.
• Pour into 8 (8-ounce) square bowls. Place the bowl in a 13 x 9-inch baking pan; add hot water to the pan to a depth of 1 inch.
• Bake at 177°C for 35 minutes or until a knife inserted in the centre comes out clean.
• Remove ramekin from pan, cool completely on a wire rack. Chill 8 hours or overnight.

For Caramelised Filo

• Brush one sheet of the fillo dough with the melted butter and dust with the sugar powder.
• Place the second layer of filo on top, brush with melted butter, and dust with powdered sugar one more time.
• Cut the filo dough the same size as the brulee dish and cut in half.
• Place on a silpat, and place another silpat on top.
• Bake at 177° C until golden brown +/- 10 to 15 minutes.
• Before serving, sprinkle icing sugar and torch it to get more caramelised.

Chocolate Raspberry Tart With Pistachio

Ingredients

For Tart

• 350gm homogenised milk
• 550gm heavy cream
• 130gm granulated sugar
• 200gm fresh egg yolks
• 725gm dark couverture chocolate

For Raspberry Coulis

• 230gm frozen raspberries
• 120gm granulated sugar
• 10gm fresh lemon

For Chocolate Shiny Glaze

• 30gm gelatin
• 70gm dark coverture chocolate
• 275ml water
• 520gm granulated sugar
• 160gm cocoa powder
• 160gm whipped cream

For Caramelised Pistachio

• 145gm granulated sugar
• 30gm corn syrup
• 60gm pistachios

Method

For Tart

• In a heavy saucepan, boil milk, heavy cream and half of the sugar.
• Whisk the remaining half sugar with the egg yolks and temper 1/3 of the hot milk and heavy cream.
• Combine the egg yolk with the hot milk and heavy cream. Continue whisking.
• Add the hot cream mixture to the dark chocolate and leave for a minute.
• Whisk it well to emulsify, and set aside to cool.

For Raspberry Coulis

• Put all ingredients into a saucepan and bring to a simmer, stirring until the sugar has dissolved for 10 minutes.
• Blend the coulis, and put it into a chinois. Cool rapidly.
• Add sugar and/or lemon juice to taste, if necessary.

For Chocolate Shiny Glaze

• Bloom and melt the gelatin.
• Bring the water, sugar, cocoa powder and cream to just below a boil.
• Pour over the gelatin and the chopped chocolate and let stand for one minute.
• Stir to melt and combine.
• Strain it and let it cool down for a bit.
• Can be used right away.

For Caramelised Pistachios

• In a heavy saucepan, add the sugar, corn syrup, and caramel and cook the blend until it turns golden brown.
• Shock the pan in ice water to stop cooking.
• Add the pistachio nuts and stir.
• Spoon the caramelised pistachio in portions on the silpat, and let it cool down enough to hold.
• Pull to make thin caramel sugar.