World Chocolate Day: Celebrate The Richness Of Cocoa With These Delicious And Easy-To-Cook Recipes (2024)

Chocolate has been around since before 450 BC. At one point, Aztecs used it as a currency and the beans were considered to be a gift from the God of Wisdom. Humans have had the wisdom of taking these beans to every corner of the world and now every country, every tribe has created their iconic culinary dishes with the infusion of chocolate and offered something new to the world.

On International Chocolate Day, we owe it to the Theobroma cacao tree to honour its fruit by making something delicious and soul-satisfying out of it. Here are five tasty recipes to get you started.

Chocolate Brownie with Madeira Gelato and Madeira Veil

Created by the fan favourite Reynold Poernomo of MasterChef Australia Season 7, this dessert isn't only easy on the eyes, but it's heavy on the taste buds, with rich and vibrant flavours and textures.

INGREDIENTS

Maderia Gelato: 500g milk, 100g caster sugar, 75g thickened cream, 25g Base 50, 150g Madeira

Chocolate Cake: 200g caster sugar, 80g cocoa powder, 45g plain flour, 1 tsp baking powder, 250g butter, 150g 54.4% dark chocolate callets, 4 eggs, a room temperature

Salted Caramel: 150g caster sugar, 40g unsalted butter, 100g thickened cream, salt

Madeira Veil: 200g Madeira, 100g water, 85g caster sugar, 3g agar agar, 2g lota

STEPS

• Prechill ice cream machine. Preheat oven to 160C.
• For the Madeira Gelato, place milk, sugar, cream and Base 50 into a blender and process until smooth. Transfer to a saucepan and stir over medium heat until mixture reaches 85C. Remove from the heat, add Madeira and blend with a stick blender.
• Strain mixture through a fine sieve and set aside to cool over an ice bath.
• Once cool, pour into ice cream machine and churn according to manufacturer’s instructions. Set aside in the freezer.
• For the Chocolate Cake, grease and line a 30cm x 15cm baking tin and set aside.
• Combine dry ingredients in a bowl and set aside.
• Place butter and chocolate into a glass bowl. Cook in the microwave in 30-second bursts, stirring in between until just melted. Add eggs to the chocolate mixture and beat with a spatula to combine. Fold in dry ingredients.
• Pour mixture into a tray and bake for 20-24 minutes. Remove from oven and allow to cool. Cut into elliptical shapes 6cm long and 4cm wide.
• For the Salted Caramel, place the sugar into a frypan and cook over low heat until melted and deep amber in colour. Whisk in butter then cream and add salt. Remove from the heat and set aside to cool.
• For the Madeira Veil, place Madeira, water and sugar into a saucepan and whisk in agar and iota. Bring mixture to the boil, whisking continuously. Once boiled, pour a thin layer onto a large baking tray and tilt the tray until a thin sheet is formed. Set aside to cool and set then cut into 7cm rounds.
• To serve, place Chocolate Cake into the centre of each serving plate. Top with a quenelle of Madeira Gelato. Create a well in the gelato and fill with Salted Caramel. Cover with a round of Madeira Veil.

Chocolate Souffle

Created by Callum Hann, this super quick and easy, warming chocolate dessert is perfect for the colder nights!

INGREDIENTS

Chocolate Souffle: canola oil spray and ¼ cup caster sugar to prepare ramekins, 6 egg whites, 3 tbsp caster sugar, Chocolate Crème Patisserie, Dutch cocoa, for dusting

Chocolate Crème Patisserie: 250ml milk, 1 vanilla bean, split lengthways, 2 egg yolks, 2 tbsp caster sugar, 2 tbsp cornflour, 150g 80% dark chocolate callets, 100g 54% dark chocolate callets

STEPS

• Preheat oven to 190C.
• For the Chocolate Crème Patisserie, place milk and vanilla into a saucepan and bring to a gentle simmer. Whisk egg yolks, caster sugar and cornflour in a bowl. Pour hot milk through a fine sieve into the egg mixture and whisk to combine. Return to the saucepan and bring to a simmer, whisking constantly, until thickened. Remove from heat and transfer mixture to a clean bowl. Add chocolate and whisk until smooth. Set aside at room temperature.
• Use spray oil to grease four x 9cm diameter x 6.5cm deep ramekins. Place ¼ cup caster sugar into one ramekin. Turn ramekin to allow the sugar to evenly coat the inside of the ramekin, allowing the sugar to fall out into next ramekin, tapping out any excess. Repeat the process with remaining ramekins and discard any leftover sugar. Place onto a baking tray and set aside.
• Place egg whites into the bowl of an electric mixer and whisk to soft peaks. Gradually add 50g caster sugar, one teaspoon at a time, until firm peaks form. Mix ¼ of the egg white mixture into the chocolate crème patisserie, then another ¼. Fold in remaining
• egg white mixture very carefully, retaining as much air as possible, until combined.
• Divide the mixture between ramekins and tap gently on the bench to remove air bubbles. Place onto a tray and bake until risen by at least 2cm but still gooey in the middle, about 15-20 minutes.
• Remove from the oven and dust with cocoa powder. Serve immediately.

Molten Chocolate Cake

Recipe by Khanh Ong, try this recipe and treat yourself with the best molten lava cake recipe, featuring a gooey centre and a delicious, sticky scotch caramel sauce!

INGREDIENTS

Macerated Berries: 30 blackberries, halved, 20 raspberries, 100ml Scotch whisky, juice 1 lemon, 1 1/2 tbsp sugar, 3 tbsp water

Scotch Caramel: 3/4 cup caster sugar, 1/4 cup thickened cream, 40g unsalted butter, salt, to taste, 1/4 cup Scotch whisky

Chantilly Cream: 300ml thickened cream, 50g caster sugar, 1 tbsp vanilla bean paste

Molten Lava Cake: 200g 70% dark chocolate, roughly chopped, 200g unsalted butter, plus more for greasing, 3 eggs, 150g soft brown sugar, 50g plain flour, 1 tsp vanilla bean paste, salt flakes

STEPS

• Preheat oven to 180C.
• For the Macerated Berries, place the berries into a heatproof bowl and set aside.
• Place the remaining ingredients into a saucepan over low heat and stir until sugar dissolves.
• Remove from the heat and pour over the berries. Stir gently and set aside for one hour.
• Remove the berries and pat dry. Set aside.
• For the Scotch Caramel, place sugar into a small saucepan over medium heat. Allow the sugar to melt until deep amber in colour, swirling pan occasionally for 6-10 minutes.
• Meanwhile, warm the cream gently. Add to the sugar and whisk until combined.
• Add the butter and a couple of pinches of salt until the caramel is bitter and salty in flavour.
• Add the whisky and whisk until combined. Set aside.
• For the Chantilly Cream, whisk the cream to very soft peaks and slowly add the caster sugar. Add the vanilla and whip to stiff peaks. Set aside in the fridge until required.
• For the Lava Cake, grease 10 dariole moulds and set aside on a tray.
• Place the chocolate and butter into a microwave-safe bowl. Melt in the microwave in 20-second intervals, until melted.
• Place the eggs and brown sugar into the bowl of a stand mixer and whisk until combined.
• Add the chocolate mixture and mix on medium-high speed for 2 minutes then stop the mixer and add the remaining ingredients. Mix on high speed for 2 minutes, scraping down the inside of the bowl every 30 seconds.
• Pour the mixture into the prepare moulds and bake for 8 minutes, until cakes have risen with a slight depression in the centre. Remove from the oven and set aside for 1 minute before inverting onto serving plates.
• To serve, add some Macerated Berries and Chantilly Cream to the plates. Pour warm Scotch Caramel over the cakes and serve immediately.

Chocolate Sponge Cake with Earl Grey Ice Cream and Native Marmalade

Reynold Poernomo's chocolate sponge cake, earl grey gelato, native citrus marmalade and milk chocolate ganache is a chocolate and tea lover's dream - who would've thought these flavours would work so well together!

INGREDIENTS

Chocolate Sponge: 125g butter, 120g 54.5% dark chocolate callets, 20g trimoline, 2 egg yolks, 45g plain flour, salt, 2 egg whites, 50g caster sugar, 125ml milk, 2 tsp Earl Grey tea

Earl Grey Gelato: 500ml milk, 105g caster sugar, 75g thickened cream, 25g Earl Grey tea leaves, 25g Base 50, 20g dextrose powder, 15g milk powder

Native Citrus Marmalade: 100g sunrise lime, 100g blood limes, 100g water, 30g caster sugar

Milk Chocolate Ganache: 150g thickened cream, 150g 33% milk chocolate callets, 25g butter diced, 40g creme fraiche, zest 1/2 orange

Chocolate Tuille: 50g caster sugar, 25g glucose syrup, 15g water, 40g 5.4% dark chocolate callets

Garnish: finger lime

STEPS

• Preheat oven to 165C.
• For the Chocolate Sponge, place butter, chocolate and trimoline into a bowl and melt over a saucepan of simmering water. Remove from the heat then whisk in egg yolks.
• Add the flour and good pinch of salt and fold through gently.
• Meanwhile, place the egg whites and sugar into the bowl of an electric mixer and whisk until medium-stiff peaks.
• Gently fold the meringue into the chocolate batter then pour into a 30cm x 16cm shallow baking tray. Bake for 10 minutes then remove from the oven and allow to cool. Flip upside down, remove the paper and cut into 5cm rounds with a ring cutter. Set aside.
• Bring milk to a simmer in a small saucepan. Add tea and remove from heat. Set aside to infuse for 20 minutes. Strain through a fine sieve. Using a pastry brush, lightly and evenly brush the chocolate sponge circles with the infused milk.
• For the Earl Grey Gelato, place ingredients into a food processor and process until combined. Transfer mixture to a medium saucepan and cook over low heat until mixture reaches 85C.
• Remove from the heat and strain through a fine mesh sieve and place into the fridge until chilled. Transfer to an ice cream machine and churn until firm. Place into the freezer until required.
• For the Native Citrus Marmalade, cut the limes into quarters, remove seeds and place each into separate saucepans. Add 50g water and 15g caster sugar to each saucepan.
• Cook over medium-low heat until the skins are tender and not bitter, about 8-10 minutes. Remove from heat and set aside.
• For the Milk Chocolate Ganache, place cream into a small saucepan and bring to a simmer. Pour over the chocolate and butter. Set aside for 1-2 minutes then using a stick blender, process until smooth. Add creme fraiche and blend until combined.
• Stir through orange zest then transfer to a piping bag. Set aside in the fridge.
• For the Chocolate Tuille, place sugar, glucose and water into a saucepan and melt over medium heat to a golden caramel. Remove from the heat. Add dark chocolate and stir vigorously until melted and combined.
• Pour onto a silicone mat and allow to cool and set. Break into shards then place into a food processor and process to a fine powder.
• Sift powder onto a silicone mat and place onto a large baking tray. Bake until melted, about 4-6 minutes. Remove from the oven and allow to cool. Break into shards to serve.
• To serve, pipe a teaspoon of Milk Chocolate Ganache into the centre of each serving plate.
• Top with a piece of Chocolate Sponge. Add some Native Citrus Marmalade and finger lime pulp. Add a rocher of Earl Grey Gelato and finish with a shard of Chocolate Tuille.

Chocolate Mousse, Coconut Gelato with Blood Lime and Cherry Compote, and Native Citrus

Once again from the MasterChef Reynold Poernomo, comes this dessert, rich with a whipped chocolate ganache, cherry meringue and delicious coconut gelato, the flavours will have your taste buds dancing. And if you love cherry ripe chocolates, this dessert is just for you!

INGREDIENTS

Coconut Dacquoise: 100g egg whites, 120g caster sugar, pinch salt, 100g fine desiccated coconut

Cherry and Blood Lime Compote: 250g pitted cherries, 80g blood limes, quartered and deseeded, 70g caster sugar, 100g water

Coconut Gelato: 500g frozen coconut puree, thawed, 100g thickened cream, 5g salt, 2.5g Base 50, 100g caster sugar

Cherry Yoghurt Snow: 50g milk, 1/2 sheet titanium gelatine, soaked in cold water, 250g Greek yoghurt, 80g caster sugar, 100g thickened cream, Juice 1/2 lime, 20g freeze-dried cherries, crushed

Whipped Chocolate Ganache: 180g Callebaut 70.4% Ecuador single origin dark chocolate, 350g thickened cream, 1 sheet titanium gelatine, soaked in cold water

Cherry Meringue: 100g egg whites, 100g caster sugar, 10g freeze-dried cherries, crushed

To serve: dessert limes

STEPS

• Preheat oven to 170C.
• For the Coconut Dacquoise, place egg whites into the bowl of an electric stand mixer and whisk to soft peaks. Gradually add sugar and then salt and continue to whisk until stiff and glossy peaks form. Remove bowl from stand and fold coconut through.
• Place onto a lined 23.5cm x 33.5cm baking tray until 1.5cm in thickness and bake in the oven for until golden, about 15-20 minutes.
• Remove from the oven and flip the dacquoise onto a clean chopping board. Remove the baking paper and cut 4 rounds using an 8cm cutter. Using a 2cm cutter, cut and remove the centres to make rings. Set the rings aside.
• For the Cherry and Blood Lime Compote, place ingredients in a small saucepan over low heat. Simmer, stirring occasionally until almost jammy, about 30 minutes. Remove from the heat and set aside.
• For the Coconut Gelato, place ingredients into a blender and blend until smooth. Pour into a saucepan and cook over medium heat until mixture reaches 85C. Remove from the heat and allow to cool.
• Once cooled, churn gelato mixture in an ice cream machine or using liquid nitrogen in a stand mixer. Place gelato into the freezer until required.
• For the Cherry Yoghurt Snow, place milk into a small saucepan and bring to a simmer. Remove from the heat, add the drained gelatine and stir until melted. Add the remaining ingredients, except the cherries, and use a stick blender to blend until smooth.
• Pass through a sieve into the canister of a siphon gun. Charge twice with cream chargers, shaking canister well between additions.
• Carefully dispense mixture into a bath of liquid nitrogen, while crushing with a slotted spoon to a fine crumb. Remove the snow with a slotted spoon and place into a metal bowl. Quickly stir through the freeze-dried cherries and place into the freezer until ready to serve.
• For the Whipped Chocolate Ganache, place chocolate and 175g of the cream into a microwave-safe bowl and microwave, in 30-second bursts, until chocolate has melted. Add the drained gelatine and stir until dissolved. Allow to cool to 35-40C then add the remaining cream and mix with a stick blender until combined and smooth. Pour mixture into a shallow tray and place into the fridge to set.
• Once set, transfer to a stand mixer with a whisk attachment and whisk until stiff peaks. Transfer into a piping bag and return to the fridge until needed.
• Decrease oven to 100C.
• For the Cherry Meringue, place egg whites into the bowl of a stand mixer and whisk until medium peaks then slowly add sugar while continuing to whisk until sugar is dissolved and the mixture looks glossy. Spread very thinly over a silicon mat and place onto a baking tray. Bake in the oven until dry, about 20-25 minutes.
• Once dried yet malleable, peel the meringue and bend into curves while still hot. Once the meringue has set and cooled, sprinkle crushed freeze-dried cherries on top of the meringue.
• To assemble, place a dacquoise ring in the middle of each serving bowl and place a spoonful of compote into the middle. Place an 8cm ring cutter over the dacquoise and pipe in the whipped ganache until ¾ filled. Arrange desert limes around the top of the ganache. Using a blow torch, slightly heat the ring cutter to release. Place 3 small dollops of compote on top of the ganache. Repeat for each serving bowl.
• When ready to serve, refresh Cherry Yogurt Snow with nitrogen then place over the chocolate ganache and around the plate to cover. Place a large rocher of coconut gelato onto the middle and then place shards of the meringue directly on top of the gelato.

If you wish to check out more such recipes, watch MasterChef Australia Season 10 and 11 on Star World.