New Delhi, July 7 (IANSlife) Its World Chocolate Day and what better way to celebrate than to relish on a delectable chocolate recipe! Here are some delicious chocolate-based recipes which

is easy to make. COCONUT CRANBERRY CHOCOLATE FUDGE INGREDIENTS 400 GM Condensed Milk 300 GM White Chocolate 100 GM Desiccated Coconut 130 GM Del Monte Dried Cranberries 50 GM Dried Almonds,

Finely Sliced PINCH Of Salt METHOD Layer a baking pan or any square pan with a parchment paper and keep it aside. Remember to leave enough paper on the edges so that you can pull the fudge

out easily once it is set. Spread the desiccated coconut out onto a pan and toast it till it turns golden brown. Pour condensed milk into a saucepan and add finely chopped white chocolate.

pan. Let it set in the refrigerator for 4 hrs and if it’s still not set, leave it overnight. Then cut it into bite-sized squares and store it in an air-tight jar in the refrigerator. MOCHA

TART: INGREDIENTS 60 ml coffee 25 g sugar 3 eggs 60 ml cream 125 g 50% cocoa dark chocolate 100 g flour 20 g cocoa 75 g butter vanilla extract lemon zest METHOD: For Ganache Whisk the two

egg yolks with the sugar until they are pale and creamy. Bring the cream to the boil. Add the whisked yolks and cook up to a temperature of 90eC. Add the coffee and stir well. Pour the

mixture over the finely chopped chocolate. Stir until the chocolate is completely melted. Cool in the refrigerator. For Dough Dice the butter and bring it to room temperature. Make a well in

the flour and cocoa. Put the butter, sugar and egg into the well. Mix the ingredients and then add the flour until you obtain a smooth dough. Refrigerate for one hour. Spread the dough over

the base and up the edges of your cake tin. Use a fork to prick the bottom of the tart. Bake in a non-ventilated oven at 180eC for 18 minutes. Allow it to cool. Presentation Using a piping

bag, fill the tart with the warm Ganache cream. Refrigerate until the cream is completely cool. Sprinkle with icing sugar and serve. CRANBERRY BROWNIES INGREDIENTS e Cup, All-Purpose Flour,

Sifted e Cup, Cocoa Powder, Sifted e Cup, Brown Sugar 3 Medium Sized Eggs TBSP Vanilla Essence 100 Gram Butter e Cup, Del Monte Dried Cranberries 50 Grams, Dark Chocolate, Chopped METHOD

Begin by preheating the oven at 180 degrees centigrade. Take an 8*8 inch square pan and line it with parchment paper. While the oven preheats, melt the chocolate and butter together in the

microwave for a couple of minutes. Carefully take out the molten ingredients and whisk them well. Add a dash of sweetness with sugar and mix. Then add the eggs, one at a time. Finally, pour

in the teaspoonful of vanilla essence and stir everything together. Fold in the flour and cocoa powder and pour the mixture into the lined pan. Now for the game-changer! Add the scrumptious

Del Monte Dried Cranberries to the mix and level the batter evenly to give it a perfect texture. Bake the brownies for 20 to 25 minutes or until skewers come out clean. Let it cool before

cutting the brownies. Drizzle some more chocolate on them and your homemade delights are ready to be relished! CHOCOLATE PRUNE BANANA MUFFIN INGREDIENTS 1e Cup All-Purpose Flour 2 Ripened

Big Bananas (Mashed) Cup Del Monte Prunes 175 G Dark Chocolate e Cup Butter At Room Temperature Eggs e Cup Sugar TBSP Vanilla Essence TBSP Baking Powder e TBSP Baking Soda e TBSP Salt METHOD

Preheat the oven at 170 degrees C. Sift together flour, salt, baking powder and soda. Cream together butter and sugar. Add 1 egg and beat until incorporated well. Add another egg and beat

again. Add vanilla essence and mix. Now add melted chocolate and mix. Add flour mixture in 3 batches and fold it until mixed. Add chopped prunes and fold. Fill the muffin pans, lined with

the muffin liners. Bake them in the preheated oven for 18 to 20 minutes or until skewers come out clean OLIVE CHOCOLATE TRUFFLES INGREDIENTS 175 G Del Monte Olives 300 G Dark Chocolate 3

TBSP Butter e CUP Cream 1 TSP Lemon Zest SOME Unsweetened Cocoa Powder METHOD Let’s start by heating the chocolate and cream together, in a double boiler until it melts. Then take the

mixture off the heat and whisk well to smooth out any lumps. Add some butter to the chocolate and cream mixture with a little bit of lemon zest to give it a subtle zing. Now mix all the

ingredients well. It’s time for hero of the show to make an appearance! Add the Del Monte olives to the mixture and fold it in. Cover the chocolate mixture and let it sit in the refrigerator

for a couple hours. We know the wait is hard. Once the mixture is set, scoop out a spoonful and roll it into a small lemon sized ball. Make these delicious chocolate balls out of the whole

mixture. Refrigerate the prepared truffles for another hour. The wait is almost over, promise! Once chilled dust the truffles with cocoa powder. CHOCOLATE CRANBERRY NUT CLUSTERS INGREDIENTS

75g DEL MONTE dried cranberries 50g walnuts 50g almonds 200g dark chocolate METHOD Chop the walnuts and almonds. Melt the chocolate in a large heat proof bowl in a microwave for one minute.

Stir until smooth. Add the dried cranberries and chopped nuts to the melted chocolate. Stir well so that all the fruit and nuts are coated with chocolate. Lightly grease a baking tray or

plate. Drop teaspoonfuls of the chocolate mix on the tray. Chill for 15-20 minutes until set. Once set, take off tray and store in a cool place. Source: IANS