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

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. 
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


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
You can learn more about our group and how to join in the fun over at this site.


Be sure to check out the other Fantastical "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:
Inlinkz Link Party

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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.
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 

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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Chocolate Brownie Cake#BakingBloggers

In this brownie cake there is no baking powder. Made this cake for a  birthday of daughter's  friend, who is an ardent brownie lover. He was so happy to receive this brownie cake.
175 Grams Unsalted Butter
150 Grams + 50 Grams Dark Chocolate - chopped
200 Grams Caster Sugar
3 Eggs - separated
75 Grams All Purpose Flour
50 Grams Walnuts - chopped


Heat oven on 180 degree C. Grease and line 6.1/2 inch loose bottom pan.
Place 150 grams chocolate and butter in a pan and heat gently until melted, Keep aside till it come to room temperature or microwave on high for a minute, pausing after 30 seconds stirring.
Beat egg whites till stiff, Keep aside.
In another bowl add sugar and egg yolks and beat, then add flour, nuts, chopped chocolate , mix these well, then fold in the egg whites gently.
Pour this batter in the prepared tin bake in the center of the oven for about 35 to 40 minutes, until crusty on top. Leave it to cool. Dust with icing sugar and serve with ice cream.
Got these remaining pieces to enjoy. 

Labels : Brownies, Cakes, Baking Bloggers, Chocolate, Walnuts

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

Take a look at these wonderful Brownie Bakes:

Black Forest Brownies by The Redhead Baker
Chocolate Brownie Cake by Sneha's Recipe
Chocolate Butterscotch Caramel Pecan Bars by Kelli’s Kitchen
Cream Cheese Brownies starting with a Box Mix by A Day in the Life on the Farm
Dark Magic Brownies by Culinary Adventures with Camilla
Easy Salted Caramel Brownies by Cindy's Recipes and Writings
Egg-Less, Butter-Less, Chocolate Ragi Brownie by Cook with Renu
Frosted Sugar Cookie Bars by Food Lust People Love
Lemon Bars by Family Around the Table
No Bake Reese’s Bars by Jonesin’ For Taste
Oreo Cheesecake Brownie Bars by Cookaholic Wife
Peppermint Patty Brownie Bites by Karen's Kitchen Stories
Pineapple Bars by Simply Inspired Meals
S'Mores Bars by Palatable Pastime
Soft & Dreamy Nougat Brownies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Triangle Delights by Sid's Sea Palm Cooking

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Alcohol Chocolate Fruit Mini Bundts#BundtBakers

To day is our posting for Chocolate Bundt Cakes an Event for Bundt Bakers, hosted by Sue Lau. Thanking you Sue for hosting this month's event.

Makes 8 bundts


150 Grams All Purpose Flour
150 Grams Butter
150 Grams Caster Sugar
3 Eggs
1/2 Teaspoon Baking powder
A pinch of salt
1/2 Teaspoon Mixed Fruit Essence
200 Grams Mixed Fruits
1 Tablespoon All Purpose Flour
1 Tablespoon Alcohol
1/4 Teaspoons Cake spice
100 Grams Semi Sweet Chocolate - melted
1 Tablespoon Coconut Milk - Can use normal Milk 


These fruits are soaked in alcohol for year, whatever alcohol - can use what alcohol you wish. I soak 800 grams of mix fruits ( cranberries, cherries, mixed peels, black raisins, sultanas and prunes) in alcohol mix of rum, whisky, beer , vodka , bourbon. If you can't soak for a year then it should kept in alcohol for at least a month.

Before using this fruit mix, drain all the alcohol and then add 100 grams each of cashew and almonds chopped. Mix it well. Took 200 grams from this mix.

Grease the bundts molds well. Keep aside
Mix the drained fruits with a tablespoon of flour and mix well keep aside.

Sieve the flour, salt, cake spice and baking powder well . Keep aside.  In a bowl break the eggs and keep aside.

Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add an egg at a time and continue beating till all the eggs are incorporated. Now add the essence, melted chocolate and coconut milk continue beating. Add the sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the alcohol, fruits and fold in with a spatula gently till the fruits are well mixed into the batter. 
Pour this into the prepared bundt molds,  bake in a pre heated oven at 180 degrees for 20 to 25 minutes or till a skewer comes our clean.
When the cake is out of the oven immediately take a tablespoon of the drained alcohol pour it over every bundt. Let them cool completely and then un-mold. Sprinkle them with icing sugar.  

 Enjoy these yummy bundts.
 Can serve these as a dessert too with a scoop of your favorite ice cream.. yum yum... 

Labels : Bundts, Bundt Bakers, Chocolate, Mixed  Fruits, Alcohol, Eggs, Coconut Milk, Sweets & Desserts

Come see what we have baked up for you this month!

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Dream Delight Cupcakes#BakingBloggers

Seriously, these wonderful cupcakes are super moist and have chocolate oozing out. These I, carried for a party with friends, made double this recipe and they were gone in a dream. So I called them dream delight cupcakes. I do not enjoy frosted cakes, very rarely frost my cakes. But if you wish you could always frost them with chocolate butter cream frosting.
Makes 12 Cupcakes
2 Cups Self-rising Flour 
1 Cup Heaped Caster Sugar 
2 Tablespoons Heaped Cocoa Powder 
1/8 Teaspoon Baking Soda
200 Grams Butter 
200 Ml Cola Drink 
100 Ml Buttermilk 
2 Eggs 
1½ Teaspoon  Chocolate or Vanilla Essence
100 Grams Milk Chocolate (chopped) 
Pre heat oven to 180 degrees.
Grease and line a cupcake  tray. 
Sieve together flour, baking soda and cocoa in a bowl then add in sugar and mix well. 
Melt the butter and cola drink gently in a pan. Heat it only till the butter melts.  When cooled, add the milk, eggs and  essence . Mix all the ingredients with beater on low speed.  
Stir well and immediately add this to the dry ingredients and again beat on low speed till mixed.  Pour a tablespoon of the batter in each cup cake liner. Place a piece of chocolate in it cover with another tablespoon of batter and  bake them for 18 to 20 mins. 
Lables : Cakes, Cupcakes, Chocolate, Kids delight, Baking Bloggers
These are going to our Baking Bloggers event the theme for the  month are Cupcakes.

Baking Bloggers


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Homemade Chocolate Praline Easter Eggs #Foodieextravaganza

Easter and no Easter eggs that's not possible! When I was small my mother use to make marzipan Easter eggs for us. Now the trend is changing, children prefer chocolate Easter eggs.
150 Grams Milk Chocolate150 Grams Dark  Chocolate
1 Teaspoon Unsalted Butter
For the Praline
1/2 Cup Sugar
1 Cup Almonds


To make the Praline

Oil a plate / tray well and keep aside.

In a pan on low flame heat melt the sugar till it starts to caramelize, when the sugar fully melts and turns golden add the almonds and immediately with a wooden spoon give it a quick stir and pour this on the oiled tray.  Let this cool completely.  When  cooled , take this out on to zip lock bag and bash it till it is coarsely powdered.  Ta.. da praline is ready.

To make the eggs

To temper the chocolate you will need a, a heat-proof bowl and saucepan of hot water. Break the chocolate into small, even pieces and melt gently in a bowl over a saucepan of hot, not boiling, water, till the chocolate melts.  Take off the heat and add the butter and stir it well to make it smooth.  Now it is ready to use.  

When lightly cooled  take half of the chocolate into another bowl and add 2 to 3 tablespoons full of praline mix it well.
Pour spoonfuls of the chocolate praline into each mold.  Cover it with the other chocolate. Draw a clean ruler or the flat edge of a knife across the chocolate mold to ensure a clean edge.  This is important so that the two sides of the egg stick together evenly.Leave to set,  in a refrigerator for 15 to 20 minutes .  Fill each mold in the same way. 
   Carefully un-mold the egg halves and place on a clean surface taking care not to handle the chocolate too much as it will start to melt from the heat of your hands.

To stick the two edges of an egg together, heat a baking sheet and then place the edges of two halves on it for a few seconds, then gently push the edges together.
Wrap  the eggs in cellophane  or chocolate wrappers and label them to give away or place them in a basket and offer them to guests.
My Notes 
You can make this praline a week ahead and store airtight container at room temperature.

Labels : Chocolate, Festival Sweets, Sweets & Desserts, Foodie Extravaganza Party, Almond, Easter Eggs
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other Chocolate Lover's recipes for today's Foodie Extravaganza hosted by Ellen Folkman:

Brigadeiros by Caroline’s Cooking
Browned Butter Dark Chocolate Marshmallow Muffins by Food Lust People Love
Chocolate Dream Whoopie Pies by Jolene’s Recipe Journal
Chocolate Nonpareils by Family Around the Table
Chocolate Pots de Creme by Palatable Pastime
Chocolate Tart with a Shortbread Crust by Karen’s Kitchen Stories
Dark Chocolate Date-Nut Balls by Reviews, Chews & How-Tos
German Chocolate Macarons by A Kitchen Hoor’s Adventures
Homemade Chocolate Praline Easter Eggs by Sneha’s Recipe
Homemade White Chocolate with Strawberries and Rose Petals by Tara’s Multicultural Table
Sachertorte by A Day in the Life on the Farm
Salted Juniper-Dark Chocolate Panna Cotta by Culinary Adventures with Camilla
Slow-Cooker Sweet Potato Chocolate Mole Soup by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice

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Cream Puffs With Ice Cream And Chocolate #BakingBloggers

Choux paste, is a paste made of flour, water, butter, and eggs — it's slightly thicker than a batter, but not quite as thick as a dough. It's pronounced "shoe pastry," although shoe has nothing to do with it. 

The paste is thick enough that it can be scooped or piped into almost any shape you can think of, from -  puffs to éclairs shells to thin straws. 

On its own without any filling or accompaniment -  Choux is pretty bland to  taste; it's rarely served on its own. Either other ingredients are added to the dough to make it more flavorful like the cheese or the baked puffs get filled with pastry cream, ice cream, lemon curd or another delicious filling. You make any savory filling too, it taste good. The remaining, we had next day filled with jam and that too tasted yum!

I love chocolate éclairs. Since, there was a tub of ice cream in the refrigerator, decide to make ice Cream and chocolate Puffs - which are ideal accompaniments. The only draw back is that when you fill them with ice cream they have to eaten immediately or else the ice cream will start to melt and they will soften. These best to eat - is the day  - they are baked.

Making the Choux Dough

Making the dough is a three-step process: First, the dough is made by adding flour to hot water and butter ; then the dough is cooked on the stove top for a few minutes to dry it out and cook the flour (which makes them taste better); and finally, the eggs are beaten into the dough in a mixer.

The second step is a tricky step - i. e. adding the eggs. Instead of adding all the eggs at once, or just following the recipe, it's important to only add as much egg as the dough will hold. If you add too many eggs, the dough will be too wet, the dough will smell eggy and then to pipe it, will be troublesome and the pastries will have trouble drying out in the oven.

So to avoid this whisk the eggs together — this helps them incorporate more easily and evenly into the dough, and also makes it easier to add just half an egg if you need to. With the mixer running, add the eggs in two or three additions. Stop before the last addition goes in and check the dough — if it's ready, it will hold its shape when scooped, and look soft, creamy and will be  glossy . 

Baking the Choux Pastry
Baking the choux is also a three-step process. You start with the oven at high - i.e.  at 200 degrees temperature-  to help the pastries puff, then after 7 to 10 minutes when you see them puff up - lower the temperature to 180 slightly to help them cook and to give them some golden color, and finally when they are done / baked, you take them out poke the pastries and one end with a toothpick to make sure no steam is trapped inside and lower the oven temperature to 150 or 160 degrees a third time to dry the pastries out.

Once they're dried take out on a cooling rack and then let them cool completely before filling them.

Now let's begin the process.


125 Ml Water
35 Grams Butter
1/2 Teaspoon Salt
1 Teaspoon Sugar
70 Grams All purpose Flour
1/4 Teaspoon Vanilla Essence
2 Eggs

For filling

Melted Chocolate
Vanilla Ice Cream

I have seen many recipes without essence, but I, have added it just to avoid the eggy smell. So this is optional.
In a saucepan combine the butter, water, sugar, essence and salt. Place the saucepan over medium high heat and bring to a rolling boil. The butter should be completely melted by the time the water comes to a boil; if not, reduce the heat until the butter has melted to avoid too much water evaporating, then bring it back to a boil. 
Now take it off flame for a minute and add the flour all at once. Stir vigorously with a whisk to form a dough: Make sure all the flour is worked into the dough and no more dry flour remains. Once ready, the dough will resemble mashed potatoes. 
Now place the pan back over medium heat. Stir the dough, with a wooden spoon or spatula , mashing and flattening it against the sides and bottom of the pan and then gathering it up into a ball again — this dries out the dough and cooks the flour. Continue cooking the dough for 3 to 5 minutes. The dough is ready when it pulls away from the sides of the pan to form a ball, the surface looks shiny and glossy and it's thick enough that you can stand a spoon upright in the middle.

Cool the dough, when the dough still slightly warm with a electric hand blender or a stand mixer with a paddle attachment. 
Start pouring a little of the egg mix and whisk till the egg is fully incorporated and the then add again a little of the egg mix to the dough continue whisking in three separate additions. 
As each addition is worked in, the dough will at first become stringy and and look like curdled milk,but continue whisking then will form back together into a soft dough. Scrape down the sides of the bowl as needed between each addition.
Check the dough: After the third addition, the dough should be soft, creamy-colored, and very smooth. It should also hold its shape when scooped. If you scoop up a little bit with your spatula and let it slide back into the bowl.

Line a grease the baking sheet with parchment paper or foil. 
Transfer the dough to a piping bag with a plain nozzle ( which I did not have ) . I cut the point enough to pipe so that a thick batter is piped. 
Space the puffs slightly apart on the baking sheet. 

Bake for 10  minutes, then turn down the oven temperature as mentioned above. When the pastries look puffed, after 18 minutes or so - exact baking time will depend on the size and shape of your puffs. Bake until the puffs are slightly puffed, golden-brown in color, and dry to the touch. They will detach easily from the parchment and feel hollow and light when you pick them up. 
Then take them out and poke a tooth pick at one end and lower the heat to continue baking. Bake another 5 to 7 minutes or till the puffs  are dried out. If you break one of the puffs open, it should not be wet or eggy on the inside; bake a few more minutes as needed.

Transfer the puffs to a cooling rack.   Cool the puffs completely.   Split each puff in half and arrange them on a plate.

To Serve 
Melt  the chocolate in a double boiler or a microwave.

Place a small scoop of ice cream in the bottom half of each puffs and top with the lid. Drizzle melted chocolate on them.
Enjoy them immediately.. yum yum!

Labels :  Choux Pastry, Cream Puffs, Ice Cream, Chocolate, Baking Bloggers, Baked, Breads, Continental Cuisine

Our theme for BakingBloggers this month is Choux Pastry. Check the blogs of our other baker's :

Boston Cream Puffs by Cookaholic Wife
Burnt Caramel Croquembouche by Culinary Adventures with Camilla
Cannoli Cream Puffs by The RedHead Baker
Cream Puffs with Ice Cream and Chocolate by Sneha’s Recipe
Double Chocolate Cream Puffs by Cindy’s Recipes and Writings
Gougères – French Cheese Puffs by Karen’s Kitchen Stories
Ham Salad Pate a Choux by A Day in the Life on the Farm
Hot Smoked Salmon Choux Bites by Food Lust People Love
Strawberry Cream Puffs by Palatable Pastime

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