I have been craving chocolate…craving for a while now. Not a bar or two. Not even a cake or an ice cream. A wicked craving. Shut myself away from the world, sitting with knees folded on the couch, my favourite music playing in the background, a rich..luscious..sinful dessert in my hands, savoring each mouthful.

I have been trying to put away this chocolate hankering for a long time now…saving it for the orange hued months that are to follow. I can only blame it on summer…I have been trying too hard to take advantage of the beautiful summer fruits. It almost saddens me to think that summer is officially over. Berries..no berries..

A little note from a cousin along similar lines was enough to ignite the fire..or should  I say an explosion. Before I could gather my thoughts together, I was weighing, whisking, stirring, piping with a vengeance. A self-proclaimed Pastry chef and Chocolate..its a bittersweet symbiotic relationship.

Shut myself away from the world, sitting with knees folded on the couch,my favourite music playing in the background, a rich..luscious..sinful dessert in my hands, savouring each mouthful.

Double Chocolate Brownie (adapted from here)

Preheat oven to 180C.

In a small saucepan or a bowl in the microwave, melt the chocolate and butter over low heat. Stir until smooth and if you used a pot, pour into a bowl.

Stir in the sugar, vanilla and eggs; blend well. Add the flour, cocoa and salt and stir just until blended.

Spoon the batter into buttered ramekins, filling them about half. Bake for 15-20 minutes or until just set. (A toothpick inserted will come out with lots of moist crumbs sticking to it.) Cool completely before removing from the pan.

Once completely cooled cut out the tops to get a even surface. Then refrigerate till needed.

Yields 6-7 truffles

50 g Dark chocolate
60 g Milk Chocolate
60 ml (about 1/4 cup) whipping cream
1 tablespoon unsalted butter cut into small pieces
6-7 whole toasted hazelnuts.
1 cup chopped, toasted hazelnuts or any nut of your choice for coating.

Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn’t melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water,just until melted). Cover and place in refrigerator until the truffle mixture is firm.(This may take several hours).

Place the chopped nuts for coating on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller or a small spoon drop 3/4 inch mounds on a parchment lined baking sheet. Place one hazelnut in the centre of each mound and roll mounds into smooth balls. Immediately roll the truffle in the chopped hazelnut coating and place them back on the baking sheet. Cover and place in the refrigerator till firm. Bring them to room temperature before serving.

Serves 4-5

I followed David Lebovitz technique for caramelising the white chocolate. The process has been explained very well and produces consistent results every time. Recipe here. Yields about a cup.

3 Egg Yolks
¼ Cup Sugar(or to taste)
1 teaspoon vanilla extract
½ Cup heavy cream for the custard (Crème Anglaise)
5 tablespoons of the caramelised white chocolate
2 teaspoons powdered gelatine
¾ Cup Heavy Cream for whipping

Soak gelatine in 1 tablespoon room temparature water. Heat the ½ cup cream and caramelised white chocolate in a saucepan. Beat the egg yolks,sugar and vanilla extract together in a bowl. When the cream reaches boiling point take it off the heat and slowly pour it over the egg mixture whisking constantly. Add the gelatine (which by now should have bloomed). Return the egg-cream mixture to the pan.

Heat the mixture under a medium-low flame, whisking constantly till the mixture thickens enough to coat the back of a spoon.

Remove from heat and pass it through a sieve into another bowl. Cool to room temperature.

While the custard is cooling, whip the remaining ¾ cup cream to stiff peaks. Store in the refrigerator till needed.

When the chocolate mixture has cooled down completely add it to the whipped cream gradually & fold in till no white streaks appear. Refrigerate till set, about 4 hours or longer.

To Assemble