Very few people in the world can say no to chocolate and if you are NOT one of them, we have the perfect sweet treat for you. Delicious and as healthy as it can possibly get, homemade chocolates are just the thing you need to tide yourself over the lockdown blues. So, here's how you can pamper your sweet tooth with chocolate recipes to make at home:
No-Bake Vegan Walnut Chocolate Brownie By Chef Sanjyot Keer
1 cup California Walnuts
1 cup pitted dates
6 tablespoons cocoa powder
A pinch of salt
1/4 cup roasted California Walnut chunks
1. Chop the dates into smaller pieces so that it is easy to grind them. Alternatively, soak them in boiling water if they are extra firm.
2. In a mixer grinder add one-cup California Walnuts, cocoa powder and a pinch of salt and give it a blitz until you get a powder-like consistency.
3. Add the dates and grind well to combine everything. Add warm water if it is getting difficult to grind the mixture.
4. Transfer this crumbly dough into a mixing bowl and add chopped roasted walnut chunks.
5. Turn mixture on a parchment paper or a plate and spread it into a large square. Cut into pieces and garnish it with some walnuts. You can also make vegan chocolate ganache with coconut oil and cocoa powder and top it up on your brownies.
6. Chill the brownies in the fridge and serve.
Raspberry Chocolate Tartlets By Chef Sabyasachi Gorai
1 cup coarsely chopped California walnuts, toasted
1 cup puffed brown rice cereal
120g dark chocolate, melted
36 fresh raspberries
6 sprigs of mint
1. Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
2. In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.
3. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a "crust".
4. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint.
5. Refrigerate until firm, about 30 minutes.
6. Remove from the paper liners and place on a serving platter or individual serving plates.
7. Can be made ahead of time and stored in the refrigerator for up to 36 hours.
Dark Chocolate Oat Pudding By Deeba Rajpal
250ml low-fat cream (20%)
75g pumpkin puree
1 teaspoon cinnamon powder
30g cocoa powder
40g quick-cooking oats
150g 52% dark couverture chocolate chopped
75g brown sugar
75g roasted California walnuts chopped
Roasted walnut halves, persimmon slices
Organic rose petals
1. Place all ingredients, except the walnuts, in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
2. Once it becomes as thick as custard, take off heat, allow it to cool.
3. Stir in the chopped walnuts.
4. Allow to cool, then ladle into serving glasses, bowls and chill for 2-3 hours, or overnight.
5. Top with roasted walnuts halves, fresh fruits like figs, persimmons, candied pumpkin or seasonal fruits of your choice.
6. Sprinkle over a few organic rose petals or pomegranate pearls for a pop of colour.
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