Celebrate International Chocolate Day by traveling the world through flavour, all without leaving your kitchen. Chefs share a range of international desserts that can be prepped at home in no time
Every year, International Chocolate Day is observed on September 14. Photo Courtesy: Special Arrangement
On this International Chocolate Day, we're taking a global journey through some of the world's most loved desserts. From the elegant simplicity of French classics to the comforting decadence of American favourites, chefs from across India are sharing their secrets to recreating these international delights at home. Each recipe is a passport to a different culinary tradition, offering a taste of history and culture with every single bite. Get ready to indulge in a world of flavour, right from the comfort of your own home.
Chocolate Truffle Balls
Chocolate truffle balls have become a global staple but have origins in France. The dessert gets its name owing to the resemblance to the edible truffle fungi. "I wanted to create something that highlights the versatility of chocolate—layered, textured, and refined, yet simple enough to enjoy anytime,” says Santosh Sakpal, executive chef at Fort JadhavGadh.
Ingredients
Chocolate sponge 100 gm
Milkmaid (sweetened condensed milk) 15 gm
Chocolate ganache 50 gm
Dark and white choco chips 20–30 gm
Chocolate essence 1 drop
White chocolate (for coating) as required
Dark chocolate (for coating) as required
Method
Prepare the base
1. Crumble the chocolate sponge in a mixing bowl.
2. Add Milkmaid, chocolate ganache, and chocolate essence.
3. Mix well until the mixture comes together into a soft, pliable dough-like texture.
Add texture
1. Fold in the dark and white choco chips for a delightful crunch in every bite.
Shape
1. Divide the mixture into small bite-sized portions and roll them into smooth truffle balls.
Coating
1. Melt white chocolate and dark chocolate separately.
2. Dip half of the prepared truffle balls in white chocolate and the remaining in dark chocolate, ensuring an even coating.
3. Place them on butter paper to set.
Finish and serve
1. Once the coating sets, garnish with a drizzle of contrasting chocolate or edible gold dust for a refined look.
2. Serve as a decadent chocolate truffle ball treat.
Hazelnut and Chocolate Mud Pie
A decadent, mud pie with a crunchy hazelnut crust and a rich, creamy chocolate filling is all you need on a gloomy day. “This Hazelnut and chocolate mud pie is a sinful symphony of dense chocolate. We’ve tried to marry intensity with elegance in this indulgent treat,” reveals Ajay Anand, head chef at 1932 Trevi.
Ingredients
Unsalted butter 750 gm
Chocolate dark 750 gm
Sugar 500 gm
Refined flour 340 gm
Egg whole 14 no
Egg yolk 16 no
Hazelnut paste 600 gm
Whole hazelnut 600 gm
Gelato 2.1 kgs
Method
1. Grease the bowl with unsalted butter. Dust it with refined flour.
2. Put the greased bowl in the fridge for setting.
3. Melt the unsalted butter, mix in with dark chocolate.
4. Mix the said amount of whole egg and egg yolk in a bowl and then mix in the sugar.
5. Now combine the chocolate mix with egg mix and now fold in the refined flour.
6. Now pour the set mix in the bowl which was set with butter and flour.
7. Preheat the combi oven at 180 degrees Celsius. Bake the mud pie for 7 minutes.
8. Serve hot with a scoop of gelato.
Spiced hot chocolate cake
If you like your chocolate warm, this comforting cake combines the rich flavour of hot chocolate with spices like cinnamon. “The Spiced hot chocolate cake is my way of bringing warmth, nostalgia and indulgence together on a plate. Infused with aromatic spices and rich chocolate, it’s a dessert that not only comforts but also excites the palate,” tells us Kathiresan, pastry chef at Sheraton Grand Chennai.
Ingredients
Water 125 ml
Sugar 225 gm
Butter 450 gm
Dark chocolate 450 gm
Egg 8 nos
Cinnamon powder 5 gm
Boil Water 125 ml
Sugar 225 gm
Method:
1. Melt butter and dark chocolate in different bowls and mix them.
2. Once the mixture cools down and add eggs to the mixture.
3. Bake it using the double-boiling method at 180 degrees Celsius for 25 minutes.
4. Once done, remove and let it cool.
5. Add a little hot chocolate and cinnamon powder to finish.
Mud and Bloom: Chocolate cheesecake with vanilla ice cream
This creamy, indulgent dessert is a modern take on a classic. While cheesecake itself dates back to ancient Greece, the addition of chocolate became popular in the United States. “This dessert is inspired by the balance of richness and freshness — the deep, indulgent notes of chocolate cheesecake paired with the light elegance of vanilla ice cream. It’s a recipe that plays with contrasts, where tradition meets modernity,” says Arvind Bharti, chef at Farzi Cafe, Connaught Palace, New Delhi.
Ingredients
For mini chocolate cheesecake
Cream cheese 60 gm
Dark chocolate 50 gm
Fresh cream 25 ml
Sugar 25 gm
Egg 1/2 (beat 1 egg and use half)
Vanilla extract 1/4 tsp
Cocoa powder 1/2 tsp
For choco dirt pile
Oreo biscuits (cream removed) 3 to 4 pcs
Butter (melted) 1/2 tbsp
Use a scoop of good quality vanilla ice cream
For garnish
Edible flowers (like dianthus, pansy, or marigold petals)
Chocolate shard 1 to 2 pcs
Icing a pinch
Method
Prepare mini cheesecake
1. Preheat oven to 160 degrees Celsius.
2. Melt dark chocolate and let it cool slightly.
3. Beat cream cheese with sugar until smooth.
4. Add half an egg, cream, vanilla, and cocoa powder.
5. Mix in the melted chocolate.
6. Pour into a greased ramekin or small mould.
7. Bake for 20–22 minutes, until edges are set but centre still slightly soft.
8. Cool and refrigerate for at least 2 hours.
Prepare choco dirt
1. Crush Oreos into fine crumbs.
2. Mix with melted butter until it resembles moist soil.
Assemble and serve
1. On a plate, spread the choco dirt.
2. Place a slice of cheesecake.
3. Add one scoop of vanilla ice cream.
4. Garnish with edible flowers, chocolate shards, and a dusting of icing sugar.
Choco Mirage: Chocolate Mousse
This light and airy chocolate mousse is believed to have been invented in 18th-century France. A hit among those seeking a medley of textures, the classic chocolate mousse has amassed fans. “Making Choco Mirage feels like building a little secret in every glass. You start with a crunchy base, hide away the gooey ganache, then gently fold in the fluffy mousse. It’s simple steps, but when it all comes together, the surprise inside makes it worth every bit of love you put in,” shares Rajeev Thakur, executive chef at The Orchid Hotel, Chandigarh.
Ingredients
Dark chocolate 150 gm
Whipping cream 200 ml (chilled)
Condensed milk 3 tbsp
Butter 1 tbsp
Instant coffee 1/2 tsp (optional, enhances chocolate flavour)
Mini marshmallows – 8–10 (for “cloud” texture)
Crushed biscuits/cookies – 1/2 cup (any digestive or Oreo without cream)
Method
Prepare base
1.Crush biscuits into fine crumbs.
2. Mix with melted butter and press lightly into serving glasses/bowls.
Make chocolate ganache lava
1. Melt 100 gm chocolate with 2 tbsp condensed milk in a microwave or double boiler.
2. Stir until smooth and glossy.
3. Pour a spoonful of this ganache over the biscuit base (this will become the hidden “lava”).
Whip the cream
1. In a chilled bowl, whip cream until soft peaks form.
2. Fold in melted chocolate (remaining 50 gm), coffee powder, and 1 tbsp condensed milk.
Assemble
1. Add a layer of the mousse on top of the ganache.
2. Mix marshmallows into the mousse layer or place some on top for a “cloud” effect.
Chill and serve
1. Refrigerate for at least 2 hours.
2. Garnish with cocoa dust, chocolate shavings, or a drizzle of chocolate syrup.
Subscribe today by clicking the link and stay updated with the latest news!" Click here!
