Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts

Eggless Chocolate Dipped Cookies#FantasticalFoodFight

Was craving for some cookies so I made these.  These cookies look so yummy that one would want to finish them in no time.  They are so addictive.  

Ingredients 

190 Grams All purpose flour
1/2 Teaspoon Baking powder
1/4 Teaspoon Baking soda
 100 Grams Sugar powdered
100 Grams Unsalted Butter
1 Teaspoon Vanilla essence
6 -8 Teaspoons Milk

For Dipping the cookies
1 Cup Chocolate - melted

Method

Sieve the flour, baking powder and baking soda, keep aside

Cream the butter and sugar well till fluffy, add the essence and flour  and mix well till incorporated. Add a teaspoon of milk at a time and from a soft dough.   Roll the dough in a cling film and keep it in the refrigerator to chill for 10 minutes.

In the meantime preheat the oven at 150 degrees.

Roll the dough between two plastic sheet or butter paper about 1/2 inch thick.  With a cookie cutter cut into desired shape and bake for 12 - 15 minutes.  

Let it cool for 3-4 minutes in sheet then remove it on cooling rack and let it cool completely.  Then dip each cookie in the melted chocolate and enjoy. 
Serve with tea or coffee.  Kids will love these dipped cookies. 

Labels: Biscuits & Cookies, Eggless, Fantastical Food Fight, Chocolate, Baked
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Chocolate Wonton Rolls#Choctoberfest

These chocolate wonton rolls are kids’ favorite dessert. Just use your favorite, dark chocolate in the middle of these wontons wrapper and ta..da.. chocolate wonton rolls are ready. 
Ingredients
8 - 10 - Homemade Wonton Wrappers
Chocolate Sticks as required - chilled
Vegetable Oil for deep frying as required

Method

On a clean, dry surface, lay one wrapper down with a point toward you, like a diamond. Place one piece of chocolate near the top end of the wrapper. Brush a very thin layer of the water on the edges of the wrapper. Roll the wrapper to create a long roll and gently press to remove all air from the middle. Press the edges to seal the end. Make sure the wrapper is sealed completely. Repeat with the remaining wrappers and chocolate pieces. Keep the folded chocolate wontons covered under plastic wrap or a damp towel to prevent them from drying.
In a deep frying pan heat oil and gently slide a two or three  chocolate wontons at a time. Make sure you don’t crowd the pan too much. Fry  a minute or 11/2 minutes, then flip and fry another minute until both sides are golden brown and crisp.
Labels : Chocolate, Wontons, Chinese, Choctoberfest, Deep Fried, Dessert, Sweets & Desserts, Kids delight 
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Chocolate Kheer#Choctoberfest

When leftovers than what do you? Rack your brains to use it, that's what I did with leftover rice made this delicious kheer with milk chocolate. 
A quick and easy dessert.

Ingredients  

1 Cup Leftover Cooked Rice
500 ML Full Cream Milk
3 Teaspoons Level Sugar
2 Mini Milky Chocolate Bars - chopped
For Garnishing 
A few nuts and raisins of your choice
Grated Chocolate

Method
Boil the milk, then add the cooked rice, when the milk thickens a little,  then add the sugar. When the sugar melts, reduce the flame to medium low, let it simmer for 5 minutes, keep stirring after a minute. Take off flame. Add the milk chocolate pieces, nuts and raisins. Pour into small khullads/baked clay pots. Garnish with grated chocolate, chopped nuts and raisins. Chill this in the refrigerator. 
Enjoys this cold, makes a perfect dessert if you have surprised guests. 
 Labels : Kheer, Cooked Rice, Leftover series, Chocolate, Raisins, Nuts, Sweets & Desserts, Milk, Khullads, Baked Clay Pots, Choctoberfest
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Eclair Dessert#Choctoberfest

Carried this no-bake pudding dessert, which is creamy, delicious and comforting for a potluck party. All were amazed to see this attractive and beautiful dessert. This is so quick and easy to make.  
This has to made a day before serving, since you have to refrigerate it overnight. 

Ingredients 
100 grams Dark Chocolate - chopped
100 grams Milk Chocolate - chopped
1 Teaspoon Heaped Instant Coffee powder
400 Ml + 100 Ml Whipping Cream
½ Cup Homemade Ready Mix Vanilla Pudding
2 Cups Milk
150 Grams Marie biscuits - coarsely crushed

Method
In a microwave bowl, 400 ml cream, chocolate and coffee together for 30 seconds at a time or to a minute, till you see the cream starts to scald / bubble at the edges. Take the bowl out and mix well, till the chocolate is smooth and creamy. Keep this a side. 
Make the Vanilla Pudding as per this recipe. Set aside.

Whip 100 ml cream till soft peaks are formed. 
In a Pyrex/glass serving dish, place a layer of biscuits. Top it with vanilla pudding, then top with cream and chocolate mixture. Pipe to make a design of your choice on top.
Refrigerate for at least 8 hours or better still overnight.
 Serve chilled.
Lables: Homemade, Vanilla Pudding Mix, No Bake Desserts, Chocolate, Choctoberfest, Sweets & Desserts, Eggless
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Vegan Birthday Chocolate Cake With Coconut Cream Frosting #Choctoberfest

Made this super-amazing, chocolate cake for my vegan daughter's birthday. She was absolutely floored and couldn't believe looking at this vegan decadent frosted birthday cake!
It’s rich, fluffy, moist and very easy to make and moist and even without the use of eggs the rise was excellent and the taste was superb. It’s also a perfect vegan birthday cake! 
I served this cake as a dessert after the dinner party.

Ingredients
300 Ml Vegan 
Almond Vanilla Milk or Soy, etc
A juice of one Lemon
150 Ml  Virgin Coconut Oil
3 Tablespoons Heaped Agave syrup
1 Teaspoon  Instant Coffee powder
275 Grams  Self Raising Flour
175 Grams Caster Sugar
Tablespoons Unsweetened Cocoa powder
1 Teaspoon Level Baking soda
1/4 Teaspoon Level Sea Salt  
Vegan Fluffy Coconut Cream Frosting- see recipe below

Method
Preheat the oven to 180° C. Lightly grease and line two 8 or 9 inch round sandwich baking pans.

Stir the lemon juice into the almond milk and set aside.

In a pan over a medium heat, the virgin coconut oil, syrup and coffee together. Set aside to cool slightly.

Sieve the flour, cocoa, sugar, salt and baking soda into a large mixing bowl. Keep aside

Mix the almond  milk in the 
virgin coconut oil and coffee mix well.  Now mix in the flour mixture and stir well until it becomes a smooth batter. 
Divide the mixture between the two prepared pans and evenly spread them. bake for 25-30 minutes or until an inserted skewer comes out clean.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, to let's make the icing - see recipe and method below 
When the cakes are completely cold (frosted them the next day). On turntable  place one cake and spread the frosting on it.
Sandwich together with half of the frosting. 
Spread the remaining frosting over the top this. 
 Vegan Birthday Chocolate Cake  is ready.. superb!!
Place it in the back of your fridge at least 4 to 6 hours or overnight. It needs to get cold but not frozen.
After its chilled 
For the Vegan Fluffy Coconut Cream Frosting
This is a delicious frosting recipe, taste yum!! It’s not only  absolutely delicious,but,  gluten-free, vegan!
Ingredients 
14 Oz One Tin  Coconut cream (cream NOT milk ).
1/4 Cup  Melted Chocolate
2 Tablespoons Cocoa powder 

Method
Chill the coconut cream can for at least 24 hrs  in fridge or overnight in the freezer. 
In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden.
Once chilled pour the hardened cream mixture into a bowl. Discard the water portion. 
In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn't harden. 
Add the melted chocolate and cocoa powder and mix until everything is thoroughly combined. Cover the bowl with cling wrap and chill the frosting for 2-3 hours until it firms up. 
Then, remove the bowl of frosting from the fridge and whip it until it becomes fluffy.  And it's  done.  
A super easy frosting Use this  frosting  to frost your cake! 
My Notes 
Frosted cakes should be kept in the fridge since they can easily melt in the heat.
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Homemade Moulded Mint Chocolates#FantasticalFoodFight

These chocolates are prefect for gifting or distributing for children birthdays. You can prepare them in flavors that you like. Made these for fantastical food fight event wherein we are asked to make a recipe that contains Mint and Chocolate. 
Ingredients
150 Grams Good Quality Dark Chocolate - chopped
100 Grams Good Quality Milk Chocolate - chopped
3 -4 Drops Oil Based Mint extract or to taste
1/2 Teaspoon Butter
Silicone Chocolate Moulds

Method

Melt the chocolate in a bowl set over a pot of simmering water or in the microwave in 15 second bursts till the chocolate melts. Add the butter to the warm chocolate, stir to combine and smooth. 

Pour into the mould and allow to set until firm, at least 15 to 20 minutes in the refrigerator.
When the chocolates are set, invert onto a parchment- or waxed paper-lined cutting board or a plate.
Wrap them in chocolate wrappers.
Gift them in chocolate boxes or
in a Beautiful Basket.
These will keep in an airtight container at cool room temperature for a month.
Labels : Fantastical Food Fight, Chocolate, Mint, Moulded Chocolates, Kids delight, Sweets & Desserts, Festival Sweets
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Be sure to check out the other Fantastical "food fight" recipes this month !

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Chocolate Raspberry Mini Tarts#Improv

The usual tart pastry uses cold cubes of butter is rubbed into the flour, forming the dough with egg and refrigerating the dough before baking. But this tart shell recipe is the complete opposite — uses oil, doesn’t use any egg and no refrigeration required.
Ingredients
For the short crust pastry
 Cup All Purpose Flour
A Pinch of  Salt 

1 Tablespoon Caster Sugar ¼ Cup  ML Vegetable Oil
¼ Cup Milk  or as required

For the filling:
2 Tablespoons Heavy Cream
1/3 Cup Whole Milk
½  Teaspoon Vanilla essence
75  Grams Dark chocolate - chopped
150 Grams Whipping Cream

Raspberry Preserve as required 

Method 
For the Tart shells
To make the tart pastry, preheat the oven to 180 C .

Mix the flour, salt, oil, sugar and mix well add milk a tablespoon at a time and form a dough. Roll out the dough and cut into the size of your tart shell and press the dough over the base and the sides of the dish. Prick it all over with a fork and place the tart pan(s) on a baking tray.

Bake for 8 to 10 minutes, or until the pastry is golden brown all over. Remove the tart from the oven and cool completely before filling.

For the filling:

Whip the cream till soft peaks form. Refrigerate.

Bring the milk, heavy cream and vanilla just to a simmer. Add the chocolate and let it sit undisturbed for 2 minutes. The hot milk will help melt the chocolate. After 2 minutes, give it a good stir until it’s smooth. Cool this mixture to room temperature.
Gently fold in the whipped cream into the  chocolate mixture. Fill this into a piping bag.
To assemble the tart shells
Place a teaspoon or more of raspberry preserve 
Pipe the chocolate filling on top.  
Drop raspberry preserve  on top  and refrigerate for about an hour or till the filling is set.  
Serve and  enjoy this as a dessert.
Labels :  Tart/Pie/Quiche, Raspberry, Chocolate, Cream, Improv Cooking Challenge, Sweets & Dessert, Baked 

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