New Delhi: World Chocolate Day, celebrated every year on July 7, is a delightful occasion for chocolate lovers across the globe. Whether you’re a fan of dark, milk, or white chocolate, this day is all about celebrating the sweet, indulgent treat that brings joy to every age group. In 2025, the charm of chocolate continues to reign strong, not just in desserts but also in creative culinary innovations that blend tradition with modern flair.
There’s something magical about making chocolate-based recipes at home. From the aroma of freshly baked brownies wafting through the kitchen to the satisfaction of preparing a silky mousse or a fun fusion creation like Jalebi White Chocolate Bark, homemade treats add a personal touch to the celebration. Not only are these recipes delicious, but they are also easy enough to try, even if you’re a beginner in the kitchen.
Truffle cake recipe
Here is an easy and super delicious recipe by Ramachandra Ganeshan, Executive Sous Chef, ITC Maurya, to try at home today.
Ingredients for truffle cake
To prepare this cake, gather the following ingredients:
- Dark Chocolate – 200 g (for the cake) + an extra 200 g (for the truffle layer)
- Heavy Cream – 200 g
- Butter – 100 g
- Sugar – 150 g
- Eggs – 4
- All-purpose Flour (Maida) – 100 g
- Cocoa Powder – 50 g
- Baking Powder – 1 teaspoon
- Vanilla Extract – 1 teaspoon
- Salt – A pinch
Method to prepare:
- Preheat the oven to 350°F (175° C).
- Melt the dark chocolate and butter together in a heatproof bowl over simmering water.
- In a separate bowl, whisk together the sugar and eggs until light and fluffy.
- Gradually add the melted chocolate mixture to the egg mixture, stirring constantly.
- Sift together the flour, cocoa powder, baking powder, and salt. Fold into the chocolate mixture.
- Add the vanilla extract and mix until just combined.
- Pour the batter into a greased and lined baking tin.
- Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
- Allow the cool in the tin before turning onto a wire rack.
- For the truffle layer, heat the heavy cream until just boiling and pour over the remaining dark chocolate. Stir until smooth and glossy.
- Spread the chocolate truffle mixture over the cooled cake.
- Garnish with a chocolate band, gold dust, and a chocolate feather before serving.
Chocolate Cheese Centre recipe
This super chocolaty recipe shared by Chef Divij Malhotra, Sous Chef, Taj Mahal, New Delhi, to make at home.
Ingredients
For the Mousse (Ganache Base):
- 300g Callebaut Dark Chocolate
- 150g Amul Cream
- 100ml Milk
- 5g Gelatin
- 200g Elle & Vire Whipped Cream
For the Insert:
- 150g Crème Brûlée Mix
- 50g Parmesan Cheese (grated)
For the Rocher Glaze:
- 100g Milk Chocolate
- 100g Cocoa Butter
- 50g Feuilletine
For Garnish (optional):
- Pecan Praline
- Raspberries
- Orange Segments
- Hazelnut Praline
Method for Mousse:
- Bring the cream and milk to a boil.
- In a bowl, measure out the dark chocolate and pour the warm cream and milk mixture on it. Let it rest for 2 minutes.
- Bloom the Gelatin in cold water and let it sit for 2 minutes.
- Mix the ganache. Melt the bloomed gelatin and add it to the Ganache.
- Whip the cream until it reaches soft peaks and fold it into the ganache mixture.
- Mix together the Crème Brûlée mix and grated Parmesan cheese.
- Flatten this mixture onto a tray lined with butter paper and let it firm up in the freezer.
- To assemble, pipe or pour the mousse mixture into the designated mould.
- Cut and insert into thin strips before placing them on the mousse inside the mould.
- Once the insert has been placed, fill the tops and set the mousse in the freezer.
- Once frozen, remove the mousse from the mould and cover it with the Rocher Glaze while it is still frozen.
Method for Rocher Glaze:
- Melt milk chocolate and cocoa butter separately, and then mix.
- Add the Feuilletine and use it as required.
Rose and Dark Chocolate Shrikhand Cannoli
This super-easy recipe by Chef Arjyo Banerjee, Chief Culinary Officer, Compass Group India, is a delight for your taste palate.
Ingredients:
- Refined flour – 150 g
- Cocoa powder – 15 g
- Butter – 25 g
- Sugar – 15 g
- Vinegar – 1 tsp
- Water– as needed to knead
- Oil – for deep frying
- Dark chocolate – 100 g
- Coconut oil – 1 tsp
- Hung curd – 250 g
- Icing sugar – 50 g
- Rose water – 1 tsp
- Saffron strands – few (soaked in warm milk)
- Cardamom powder – ½ tsp
- Pistachio (finely chopped) – 20 g
- Dried rose petals – for garnish
Method to prepare:
- Combine all shell ingredients and knead into a smooth, firm dough. Rest for 15–20 minutes.
- Roll out the dough thinly and cut into circles. Wrap each around a metal cannoli tube, sealing the edges well.
- Deep-fry the shells until golden and crisp. Cool completely, then gently remove from moulds.
- Melt dark chocolate with a little coconut oil until smooth and shiny.
- Dip both ends of the cooled cannoli shells into the melted chocolate. Let them sit on parchment paper.
- In a bowl, whisk together hung curd, powdered sugar, rose water, saffron milk, and cardamom until creamy.
- Fold in half the chopped pistachios for crunch and flavour.
- Refrigerate the Shrikhand mixture for 1–2 hours until firm.
- Pipe the chilled Shrikhand into each chocolate-dipped cannoli shell.
- Sprinkle with remaining pistachios and dried rose petals for a festive and elegant finish.
Jalebi Chocolate Bark recipe
Ingredients
- White chocolate chips – 120 g
- Jalebis – 4 pieces (preferably fresh or day-old)
- Mixed nuts (roasted & chopped) – 25 g
- Dried rose petals – a few
Method to prepare:
- Take a baking tray and line it with parchment paper.
- Place white chocolate chips in a microwave-safe bowl.
- Microwave the chocolate in 30-second bursts, stirring in between, until completely melted.
- Once melted, pour the white chocolate onto the lined baking tray.
- Spread it evenly with a spatula or palette knife to create a smooth layer.
- Quickly place jalebis, chopped roasted nuts, and rose petals on top of the melted chocolate.
- Lightly press them in so they stick well to the chocolate.
- Refrigerate the tray for at least 1 hour, or until the chocolate is firm and set.
- Once set, break into pieces and serve or gift on the occasion of Chocolate Day.
Belgian Chocolate Cake Recipe
Navdeep Verma, Head Chef, Bakingo, is here to share an amazing chocolate cake recipe to try at home.
Dry Ingredients:
- ¾ cup (90 g) All-purpose flour
- ¼ cup (25 g) Cocoa powder
- ½ tsp Baking soda
- A pinch of Salt
Wet Ingredients:
- ½ cup (120 ml) Milk
- ½ tbsp Vinegar or lemon juice
- ½ cup (100 g) Sugar
- ¼ cup (60 ml) Oil (neutral, like sunflower)
- ½ tsp Vanilla extract
For Mousse:
- 1 cup (150 g) Dark Belgian chocolate, chopped
- 1 cup (240 ml) Heavy cream (chilled)
- 1 tbsp Butter (optional)
- ¼ tsp Instant coffee powder (optional)
For Ganache:
- ½ cup (75 g) Dark chocolate, chopped
- ¼ cup (60 ml) Heavy cream
Method to prepare:
- Preheat your oven to 180°C (350°F). Grease and line a 7 or 8-inch cake pan.
- Make buttermilk by mixing ½ cup milk with ½ tbsp vinegar. Let it sit for 5 minutes.
- Sift together ¾ cup flour, ¼ cup cocoa powder, ½ tsp baking soda, and a pinch of salt.
- In another bowl, whisk buttermilk, ½ cup sugar, ¼ cup oil, and ½ tsp vanilla extract.
- Mix wet and dry ingredients until smooth. Pour into the pan and bake for 18–22 minutes. Cool completely.
- For mousse, melt 150 g dark chocolate (with 1 tbsp butter and ¼ tsp instant coffee if using). Let cool.
- Whip 1 cup chilled cream until soft peaks form. Fold into melted chocolate gently to make mousse.
- Spread mousse over the cooled cake. Chill in the fridge for 2–3 hours to set.
- For ganache, heat ¼ cup cream, and pour over 75 g chopped dark chocolate. Stir until smooth.
- Pour ganache over the mousse, spread gently, and chill for 1 more hour before serving.
Eggless chocolate cheesecake recipe
This eggless cheesecake recipe is shared by Dheeraj Mathur, Cluster Executive Chef at Radisson Blu, Delhi NCR
Ingredients
For the Crust:
- 1 ½ cups (200 g) Oreo crumbs (about 24-26 Oreos)
- 3 tablespoons (42 g) butter, melted
For the Filling:
- 3 tablespoons (30 g) cornstarch
- 3 tablespoons (45 ml) water
- ¾ cup (180 ml) heavy cream
- 180 – 270 g semi-sweet chocolate, chopped
- 1 teaspoon instant coffee powder (enhances chocolate flavour)
- 650 g full-fat cream cheese (room temperature)
- ½ cup (100 g) granulated sugar
- ¼ cup (28 g) natural unsweetened cocoa powder
- 400 g sweetened condensed milk
- 1 teaspoon pure vanilla extract
Method to prepare:
- Mix Oreo crumbs with melted butter, press into a greased 9-inch springform pan, and bake at 350°F (180°C) for 10 minutes. Cool completely.
- Heat chopped chocolate with heavy cream in the microwave in short bursts until smooth. Stir in instant coffee and set aside.
- Beat cream cheese until smooth. Add sugar and cocoa powder, and mix well.
- Mix in sweetened condensed milk, vanilla extract, and a cornstarch-water mixture until creamy.
- Pour the melted chocolate into the filling and beat until fully combined.
- Wrap the outside of the springform pan in foil to prevent leaks.
- Place the pan in a roasting pan. Pour hot water into the roasting pan until halfway up the cheesecake pan.
- Bake for 40 minutes. Then turn off the oven and leave the cheesecake inside for another 40 minutes with the door closed.
- Let the cheesecake cool at room temperature, then refrigerate (covered) for at least 6 hours or overnight.
- Unmold the cheesecake and serve with whipped cream, chocolate shavings, or berries for an indulgent finish.
This World Chocolate Day, skip the store-bought sweets and experience the joy of creating your own. Whether you’re hosting a chocolate-themed party, planning a cosy dessert night, or looking for a quick fix to satisfy your sweet tooth, we’ve rounded up a selection of irresistible chocolate recipes that you can whip up with minimal ingredients and maximum satisfaction.