News APP

NewsApp (Free)

Read news as it happens
Download NewsApp

Available on  gplay

This article was first published 3 years ago  » Getahead » 5 tempting chocolate desserts you can make at home

5 tempting chocolate desserts you can make at home

By Courtesy Fabelle Chocolate
May 27, 2020 16:00 IST
Get Rediff News in your Inbox:

Say goodbye to your midweek blues with these sinful treats.

1. Chocolate Dalgona

Chocolate Dalgona


  • 60 gm milk chocolate
  • 5 gm instant coffee
  • 5 gm sugar
  • 50 ml milk


  • Heat milk and chocolate in a saucepan over a medium flame
  • Cook the mixture until smooth and creamy, the mixture will slightly thicken as well
  • Once cooked, refrigerate the chocolate drink for 4 to 6 hours until really cold
  • In a bowl, add the coffee, water, and sugar. Whisk it for 10 to 15 minutes until nice and foamy
  • Take the chocolate drink, whisk it once again to ensure the drink is well combined.
  • Pour it into a glass and top the drink with coffee foam. Dust some cocoa powder if you desire.

2. Microwave Chocolate Cake

Microwave chocolate cake


  • 100 gm almond mousse bar (broken into pieces)
  • 100 ml sunflower Oil
  • 175 gm castor sugar
  • 140 gm plain flour
  • 2 tbsp cocoa
  • 3 tbsp baking powder
  • 2 large eggs
  • 1 tbsp vanilla essence

For the chocolate ganache

  • 100 gm almond mousse bar (broken into pieces)
  • 5 tbsp double cream


  • Grease a 22 cm silicon microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom
  • Mix the sugar, flour, cocoa, Fabelle Soft Centre Almond Mousse bar pieces, and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla, and 100 ml hot water until combined
  • Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film
  • Microwave on full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer or fork in the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn it out onto a cooling rack
  • For the ganache, melt the chocolate bar on half power (600 watts) for approximately 2 minutes, stirring every 30 seconds until melted. Add the cream and mix thoroughly until smooth and glossy
  • Once the cake has cooled, spread the ganache over it and scatter the sprinkles
  • The cake can be stored for up to 3 days in an airtight container.

3. Luscious Mousse

Luscious Mousse


  • 120 to 130 gm chocolate bar
  • 100 gm fresh cream
  • 15 gm fresh unsalted milk butter or malai


  • Cut the chocolate bar into 15 mm pieces and place in a round bottom bowl
  • Take 30 ml cream and refrigerate for 30 minutes.
  • Bring remaining 70 gm fresh cream to boil (approx 80 degree C) and add milk butter.
  • Pour over chocolate pieces and allow 5 to 7 minutes to cool
  • Mix and fold with a spatula to melt the chocolate completely, followed by a hand blender for 2-3 minutes
  • Add cold cream
  • Beat for 20 minutes by placing ice pack below the bowl to get enough frothing
  • Once you see a fluffy mass, stop beating and place in the fridge
  • While serving, sprinkle some cocoa powder/coffee powder depending on your mood. Garnish with almond slivers and a slice of strawberry and serve cold

4. Delicious Ganache

Delicious Ganache


  • 120 to 130 gm chocolate Bar
  • 70 gm fresh cream
  • 10 gm unsalted milk butter


  • Cut the chocolate bar into 10-15 mm pieces and place in a round bottom bowl.
  • Boil 70 gm fresh cream at 80 degree C and add milk butter
  • Pour over chocolate pieces’ in the bowl.
  • Let it cool for 5 minutes till 33 degree C.
  • Mix and fold with a spatula to melt the chocolate completely followed by a hand blender for 5 minutes.
  • Pour in a parchment paper-lined tray in about a 15 mm thick slab
  • Refrigerate for 3 hours
  • Remove and dust with cocoa powder.
  • Cut into small cubes, sprinkle additional cocoa powder if you like.

In case you want to make a garnish for your cake, add 30 gm additional cream in your recipe and use immediately after mixing before refrigerating.

5. Vegan Dark Hot Chocolate

Vegan Dark Hot Chocolate


  • 1/4 cup chopped dark chocolate
  • 1 cup soy or almond milk
  • 1/2 tbsp cocoa powder
  • 1/2 tbsp stevia powder (Can be substituted with date or maple syrup)


  • Boil soy/almond milk on medium heat
  • Add the cocoa powder and whisk till it’s smooth. Add the chopped Fabelle dark chocolate pieces
  • Whisk till the chocolate melts and the beverage is creamy
  • Add stevia powder.
  • You may garnish with a little grated chocolate on top and serve hot.

Get Rediff News in your Inbox:
Courtesy Fabelle Chocolate