World Chocolate Day Special: Must Try International Chocolate Delicacies On The Occasion

Chocolate has been a favorite all around the world for centuries. Whether you’re in Belgium or Mexico, there are so many iterations of this one item made with cacao beans. Whether you’re a hardcore chocoholic or just looking for something sweet, on this World Chocolate Day, try these international chocolate dessert recipes that will delight and inspire you!

French Chocolate Soufflé

Ingredients:

• 227 gm Cadbury Bournville 50% Dark Chocolate
• 57 gm room temperature unsalted butter
• 50 gm sugar
• 1 tsp vanilla extract
• ¼ tsp cream of tartar
• 3 egg yolks
• 4 egg whites

Instructions:

• Preheat the oven to 175°C and gather all the ingredients in the above mentioned quantities.
• Lightly butter a baking dish and then lightly layer with sugar. Tap any excess sugar from the dish. This step is crucial to prevent the soufflé from sticking to the sides and the bottom.
• Place this on a baking tray.
• Melt the chocolate along with butter, vanilla extract, and 60 ml of water. You can also do this via the double boiler method.
• After the butter and chocolate have melted, mix well and set aside to cool.
• Incorporate the three eggs into the cooled mixture. The chocolate has to be completely cool otherwise the eggs will cuddle.
• Whisk the egg whites and cream of tartar until you get soft peaks.
• Then add sugar to this and continue whisking to get stiff peaks. This should take you about 5 minutes with an electric whisk.
• Gently fold the egg whites into the chocolate and eggs slowly.
• Transfer the batter to the buttered dish and bake for about 30 to 35 minutes. Once that’s done, the soufflé will puff up.
• Serve instantly.

Brazilian Brigadeiro

Ingredients:

• 400 gm condensed milk
• 4 tbsp Cadbury Cocoa Powder
• 3 tbsp unsalted butter
• 1 tsp vanilla extract
• 100 gm chocolate sprinkles
• Pinch of salt

Instructions:

• Butter a plate and set it aside.
• Bring butter, condensed milk, salt, and cocoa powder to a boil. Then simmer while stirring continuously to reduce its quantity.
• The mixture should come away from the sides of the cooking vessel.
• Take it off heat, then mix in the vanilla extract and Cadbury Cocoa Powder.
• Pour into the buttered plate and let it cool and solidify for 2 hours.
• Grease your hands to scoop out the batter and roll into evenly balls. You can also use a tablespoon to do this.
• Roll into chocolate sprinkles, plate on a lined baking sheet, and let cool once again.

American Brownies

Ingredients:

• 90 gm flour
• 57 gm butter
• 150 gm white sugar
• 175 g chopped Cadbury Bournville 70% Dark Chocolate or use semi-sweet chocolate chips
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tbsp oil
• ½ tsp vanilla extract
• 2 eggs 

Instructions:

• Preheat the oven to 162°C and line a baking tin with parchment paper.
• Then mix all the dry ingredients and set them aside. You can sift them too to remove any lumps.
• Heat butter, oil, water, and sugar in a saucepan, and then immediately add this liquid to the chopped chocolate. Mix well to evenly melt the chocolate and incorporate the wet ingredients.
• Transfer into a large bowl, and the eggs and vanilla.
• Add all of the dry ingredients in batches to the wet ingredients.
• Bake in the oven for half an hour, then insert a toothpick to check for doneness.
• Let the brownies cool, then cut into squares and serve. You can also dust the brownies with some powdered sugar.

Swedish Kladdkaka

Ingredients:

• 265 gm sugar
• 2 eggs
• 60 gm flour
• 30 gm Cadbury Cocoa Powder
• 115 gm melted butter
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

• Preheat the oven to 180°C and lightly grease a round cake tin with some butter and a coating of flour.
• Tap any excess flour and set aside.
• Whisk sugar and eggs until smooth, pale, and creamy.
• Add the Cadbury Cocoa Powder, flour, and a pinch of salt into this, followed by melted butter and vanilla extract.
• Mix well and ensure there are o streaks of flour visible.
• Bake for 20 minutes. The center should be soft and gooey.
• Let the cake cool for about 10 minutes, then garnish with a dusting of powdered sugar.