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

Chocolate Coffee Ice Cream Sandwich#Foodieextravaganza

For Foodie Extravaganza this month our host is Camilla of Culinary Adventures, challenged us to created Ice Cream Sandwiches.  Making ice cream sandwiches is easy, but, to keep them frozen, even to take a pic is a real challenge, since my city weather conditions do not permit it, the ice cream starts to melt immediately, my great worry was that the cookies will turn soggy.  But this recipe I, can guarantee that they will not turn soggy even if you freeze them, but the use of vegetable shortening is a must. They are crisp and delicious.
Makes about 18 to 20 Sandwich Cookies depending on the size of the cutter
2 Tablespoons Melted Chocolate 
100 Grams Unsalted Butter
100 Grams  Vegetable Shortening
15 Grams Condensed Milk 
100 Grams  Caster Sugar 
2 Egg Yolks Only 
40 Grams  Almond Meal 
20 Grams Cocoa powder 
340 Grams All purpose flour
20 Grams Corn Flour 
2 Grams Salt

Sieve the flour, cocoa, salt, keep aside.
Melt the chocolate in the microwave and keep aside. 
Beat the butter and the vegetable shortening till creamy add half the melted chocolate and beat add sugar and beat. Now add egg yolks one at time and beat till both are incorporated. Add the sieved flour, almond meal and knead it lightly to make a dough.  Place this in a cling wrap and make it into a square and refrigerate it for 30 minutes.  Divide into two equal parts and roll between two parchment sheets.  
Cut with a cookie cutter, place them in a baking tray. Bake in a preheated oven at 180 C for 12 to 15 minutes.  
Cool them in a cooling rack completely and store it airtight container.
Quick & Easy Coffee Ice Cream
75 Grams Condensed Milk
100 Grams Fresh Cream
1 Tablespoon Instant Coffee
2 Tablespoons Hot Milk

Chill the Condensed Milk, fresh Cream for 3 hour's in the freezer. The beat it for a good 15 minutes till it starts to become fluffy. Add the coffee mixture and cling wrap it along with the beater in the freezer for another 30 to 45 minutes.
Remove it from the freezer and place this on ice filled bowl and again beat till it doubles in volume and is fluffy.
Pour this into a air tight container and cling wrap it. Freeze it overnight or till set.
Delicious ice cream is ready.  
To Assemble The Cookies

Take the ice cream and  cut it with the same sized mold as the cookies. 
Take one cookie, place the ice cream and sandwich with another cookie.  Like wise make all.  Place it in a airtight container and freeze them until the ice cream hardens for at least  4 hours.  
Enjoy these chilled. Mine were melting since the weather here is hot.  The great thing about these ice cream cookies are that even though you freeze them they do  not soften.  We enjoyed them as a dessert after our meal.

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Mocha Bundt With White Chocolate Glaze#BundBakers

For bundt bakers event  -  our theme this month is  
“Dress up your Bundt” and our host is Sandra of Sweet Sensations.   
Made this mocha bundt with white chocolate glaze.  
This cake is dry so a frosting or glaze is a must.   This is also a no fuss bundt, just  hand whisk mixing and it's done.

1 Cup All Purpose Flour
¾ Cup Caster Sugar
4 Tablespoons Level Coco powder
2 Tablespoons Level Instant Coffee
½ Teaspoon Baking soda
½ Teaspoon Baking powder
¼ Teaspoon Salt
¾ Cup Milk
1/3 Cup Oil
1 Teaspoon Vanilla Essence
1 Large Egg
For the White Chocolate Glaze 
100 Grams Grated White Chocolate
40 Grams Unsalted Butter
1 Cup Whipping Cream
Sprinkles for decoration

For the White Chocolate Glaze 
Melt grated chocolate with butter on a double boiler, remove from heat, add in whipping cream. Mix it well, then again heat it on a double boiler to make it a pouring consistency. Keep this aside
For the Cake Grease a 7" bundt pan.  
 Mix  the instant coffee in 2 tablespoons hot milk and keep it aside.
In a mixing bowl mix flour, sugar, cocoa, baking powder, soda and salt, add milk, milk mixed with coffee, oil, egg and vanilla, beat with a hand whisk till well, it forms  a smooth batter.
Pour batter into prepared pan, bake in a pre heated oven for 30 - 35 minutes at 180°C.  Cool it overnight.  
The next day un mold it 
Pour the white chocolate glaze over cooled cake. 
Decorate it with hundreds and thousands sprinkles.
Let the chocolate set, slice it.
Enjoy with your cuppa or tea or coffee.

Labels : Bundt, Bundt Bakers, Chocolate, Coffee, White Chocolate, Whipping Cream, Sprinkles

See the other bakes of “Dress up your Bundt” event.

Boozy Orange Ginger Bundt from Passion Kneaded
Candied Meyer Lemon Almond Bundtlets from Food Lust People Love
Chocolate Peanut Butter Bundt Cake from Making Miracles
Million Dollar Bundt Cake from Sweet Sensations
Mocha Bundt with White Chocolate from Sneha's Recipe
Triple Oreo Bundt Cake from Simply Veggies
Whipped Cream Bundt Cake from I Love Bundt Cakes
White Chocolate Mocha Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

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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.  


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


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. 
8 - 10 - Homemade Wonton Wrappers
Chocolate Sticks as required - chilled
Vegetable Oil for deep frying as required


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.


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

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. 

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

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.

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

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!
14 Oz One Tin  Coconut cream (cream NOT milk ).
1/4 Cup  Melted Chocolate
2 Tablespoons Cocoa powder 

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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