Chef Anil Mohan of United Coffee House, suggests 3 melt-in-your-mouth, healthy chocolate recipes
Double chocolate biscotti
- 1 ½ cup whole wheat pastry flour
- 1 ½ cup all purpose flour
- 1/3 cup cocoa powder
- 2 tsp baking powder
- A pinch of salt
- 4 eggs
- 2 egg yolks
- 1 cup sugar (ordinary sugar can be ground to powder in the mixer)
- 1 tbsp vanilla essence
- 150 gm dark chocolate (melted in the microwave)
Pre heat the oven to 175 degrees. Place silicone baking mat on the baking tray. Mix all the dry ingredients — pastry flour, all purpose flour, cocoa powder, baking powder and salt. In another bowl add sugar, eggs and egg yolks and beat with an electric mixer for around two minutes, or till the mixture is pale yellow and thick. Add vanilla essence and melted chocolate. Stir in the dry ingredients. Mix with a wooden spoon and make dough. It will be thick enough to knead. Knead it for around a minute.
Take out the dough and divide it into two. Flatten with hands, making around 4 inch high logs. Flatten lightly with your hands, slightly, so that the height is reduced to around 2 ½ inch from 4 inch.
Place the flattened logs on the silicone mat and bake in the oven for around 20 minutes, till the dough is dark brown and firm. Take it out of the oven. Let it cool for 20 minutes. Slice the logs into ½ thick slices. Bake again from both the sides for around 10 minutes, or till the biscotti are firm and ready to serve.
Picture credit: Cursedthing
- 3 tbsp granulated sugar (divided into two)
- 75 gm bitter sweet chocolate
- 1 egg separated
- 2 egg whites
- 1 tsp all purpose flour
- 1 tbsp heavy cream
- ½ demitasse ground cinnamon
- A pinch of salt
- Little unsalted butter to coat the ramekins
Pre heat the oven to 175 degrees. Take two ten ounce ramekins and lightly coat them with unsalted butter and half the sugar. Melt the chocolate in microwave. Mix egg yolk and sugar in a bowl. Add sugar, melted chocolate, cinnamon and all purpose flour. Mix it well.
Beat the egg white, salt and cream, in a bowl, with an electric mixer on the high speed, until soft peaks form. Beat in the remaining sugar slowly. Beat the mixture till it is stiff and glossy.
Take a wooden spatula, and mix half the egg whites in chocolate mixture, until it is fairly smooth. Add the remaining whites to the mixture. Work softly but quickly, and mix the ingredients well. Divide the mixture into the two ramekins, and place it in the oven. Bake till the mixture is puffed and firm to touch (for around 15 to 18 minutes). Serve immediately.
Grilled chocolate sandwich
- 2 cups of full toned milk reduced to half a cup
- 90 gm dark chocolate, finely chopped
- 2 tbsp butter
- 8 slices of white bread
- 2 tbsp semi sweet chocolate chips
Heat the reduced milk and add chocolate. Mix well on medium heat and then whisk it to make a smooth mixture. Take it off the fire and let it cool slightly.
Spread it on the bread slices, sprinkle the choco chips and make a sandwich. Grill the sandwiches, using the butter, lightly in a non stick pan, over moderate heat, pressing gently with a spatula. Make sure the breads are browned nicely from both sides. Cut and serve warm.