Recipes of Exotic chocolate desserts for the adventurous

Chocolate in itself is exotic, if you think about it, so we picked the perfect ingredient to base, a few, somewhat familiar chocolate desserts from around the world. It’s the usual cakes, mousses, and truffles with slight variations because of the country that makes them. We have delicious chocolate dessert recipes from Mexico, Brazil, and Italy that are gluten-free and sweet. Try them for your next luncheon or snack to serve to chocolate lovers.

1. Mexican Dark Chocolate Mousse

(Makes 4-6 servings)

Ingredients

Chocolate Mousse

• 480 ml heavy cream, divided
• 3 egg yolks, lightly beaten
• 450 gm Cadbury Bournville Dark Chocolate
• ½ teaspoon cinnamon
• ⅛ tsp cayenne pepper
• 155 ml corn syrup
• 115 gm butter
• 30 gm powdered sugar
• 1 tsp vanilla extract

Toppings: berries, flaked salt, chopped pistachios, and Cadbury Bournville Dark Chocolate

Instructions

1. Measure out 120 ml of the heavy cream, add to a small bowl, whisk with the beaten egg yolks until combined, and set aside.
2. Place a medium saucepan over medium heat and add the chopped chocolate, corn syrup, and butter. Stir to prevent burning, until melted.
3. Sprinkle in the cinnamon and cayenne pepper and stir thoroughly, for three minutes.
4. Keep stirring while slowly pouring the egg-cream mixture into the chocolate. Cook for a few more minutes. Remove from heat and set aside to cool for one hour or so.
5. In a large bowl, add the remaining heavy cream, powdered sugar, and vanilla extract and beat with an electric mixer on medium-high speed, until soft peaks form.
6. Fold 1/3 of the cream into the cooled chocolate mixture. Continue adding the remaining cream in two more additions and fold until no white streaks remain, but don't overmix.
7. Divide the mousse between serving bowls and cover with plastic wrap touching the surface.
8. Refrigerate for six to eight hours or overnight and serve with your choice of toppings.

2. Torta Caprese

(Serves 12)

Ingredients

• 6 eggs, separated
• 225 gm granulated sugar (divided in half)
• 280 gm Cadbury Bournville 70% Dark Chocolate
• 280 gm unsalted butter, room temperature
• 340 gm almond flour
• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 180°C and butter a 10-inch springform pan thoroughly, then coat with cocoa powder.
2. Separate your eggs and put the egg whites in a big mixing bowl. Add half of the sugar, and use an electric mixer to whip on high speed for six to seven minutes until stiff peaks form.
3. Refrigerate until ready to use.
4. Fill a saucepan with 2-3 cm of water and place a heatproof bowl on top, that doesn't touch the water. Add the broken chocolate to the bowl and melt it while stirring. Set aside to cool.
5. In a clean mixing bowl, add butter and remaining sugar and whip on high speed for five minutes until pale and fluffy.
6. Reduce the speed to medium and add yolks one at a time. Wait for each yolk to fully incorporate and scrape bowl sides as needed. You’ll have a smooth liquid.
7. Set aside the mixer, and add the almond flour in three parts, folding with a rubber spatula, with no dry flour streaking visible.
8. Fold in the melted chocolate in a steady stream until fully combined.
9. Take out the meringue from the refrigerator and fold it into the bowl in three parts.
10. Pour batter into the prepared pan and smooth the top with a spatula.
11. Bake for 40 minutes until the cake sets but still slightly wobbly.
12. Remove from the oven, cool for 15 minutes, then dismantle the springform pan.
13. Cool completely on a wire rack, dust with powdered sugar, slice, and serve.

3. Brigadeiro

(Makes 20 balls)

Ingredients

• 400 gm sweetened condensed milk (1 can)
• 45 gm Cadbury Dairy Milk Chocolate or Cadbury Cocoa Powder
• 1 tbsp butter, plus extra for rolling
• Chocolate sprinkles for coating

Instructions

1. Add condensed milk, chocolate, and butter to a saucepan, mix, and place pan over medium heat, while stirring.
2. Cook for about 10 minutes, and wait for it to thicken. Scraping with a spoon at the bottom, you will be able to see the bottom clearly and it should fall softly from the spoon when lifted.
3. To make it thicken for a truffle-like consistency, cook slightly more to make rolling easier.
4. Transfer to a bowl, press plastic wrap directly on the surface, and refrigerate for two to three hours to chill well.
5. After a few hours, Put chocolate sprinkles on a shallow dish, with paper cups and spoons, and scoops nearby.
6. Lightly grease your palms with butter, scoop around 1 tablespoon of the chocolate, and roll between palms until smooth. Work quickly before the mixture liquefies.
7. Drop the ball into sprinkles and roll to coat. Repeat with the rest of the mixture and sprinkles.
8. Place each Brigadeiro in a paper cup and serve right away or refrigerate for later.