HOT CROSS CHOCOLATE BUNS

INGREDIENT:

milk 300ml

flour 400g

coca powder 50g

caster sugar 50 g

yeast 7g

cinnamon 1tsp

egg 1

chocolate chips 100g

white chocolate 50 g

METHOD:

take a bowl add coca powder,flour,yeast,cinnamon,sugar,beat egg and add in warm milk and pour it into the bowl and mix all the ingredients and make dough and knead it for ten min after that rest the dough in a greased bowl for 1 hour.

 

pre heat oven to 190 degree C ,divide the dough into 12 balls and place it on large greased baking tray leaving space between the balls and made a cross on the top with spoon tip and bake until get double in size then place the bun on serving tray and add melted white chocolate on the top in cross & enjoy

CHOCOLATE MARSHMALLOW POPS

INGREDIENTS:

2 cup chocolate chips

1 pack regular size marshmallow

1 tsp oil

1 pack sprinkles

1 pack straw

METHOD:

 In a micro safe bowl put chocolate chips and microwave it for 1 min until completely melt then add oil & mix well

Set up marshmallow on straw and dip it in melted chocolate half a way

Add sprinkles and enjoy

Chocolate and Ginger flapjacks

 

INGREDIENTS:

6 oz - Margarine

6 oz - Sugar

100 gm - Chocolate chips

2 Tbsp - Golden syrup

8 oz - Porridge Oats

1 Tsp - Ginger chopped

DIRECTION:

Pre- heat the oven at 160 degree C.

Take a sauce pan on low heat.

Add margarine, syrup and sugar in it and stir until margarine melts.

take off the pan from the heat and add oats, ginger and chocolate chips in it.

Mix it well that all will combined perfectly.

Grease the baking dish and pour all the mixture in it.

Press and smooth it with the help of spoon and bake it for 25 minutes.

Take out from the oven and cut into pieces.

Let it be cool and serve.. !!

Chocolate Lava Cake

 

INGREDIENTS:

100 gm - Butter

100 gm - Bitter sweet chocolate

100 gm - Semi sweet chocolate

1.25 Cups - Powdered sugar

2 - Whole Eggs

3 - Egg Yolks

1 Tsp - Vanilla

1/2 Cup - All purpose Flour

Vanilla Ice cream - For serving

DIRECTION:

Pre-heat the oven at 220 degree C.

Melt butter in a double boiler.

Add bittersweet chocolate, sugar and semi sweet chocolate in butter and beat till chocolate gets melt.

Beat eggs, egg yolks and vanilla into better.

Add all purpose flour and mix well until well combined.

Take a cup cake baking dish and grease it with small amount of oil.

Pour the mixture into the cups and bake for 13 minutes.

Remove the dish from oven and let it be cool.

Dish out the cake into plate and serve it with the vanilla ice cream.

Enjoy.. !!

Chocolate Cherry Cookies

INGREDIENTS:

1/2 Cup - Butter

1 Cup - Sugar

1 - Egg

1 Tsp - Vanilla Extract

1.5 Cup - All Purpose Flour

1/2 Cup - Coca Powder

1/4 Tsp - Salt

1/4 Tsp - Baking Soda

1/4 Tsp - Baking Powder

1 Can - Preserved Cherries

1/2 Cup - Condensed Milk

1 Cup - Chocolate Chips

DIRECTION:

Pre-heat oven at 180 degree C.

Take a large bowl and beat butter and sugar in it.

Add egg and vanilla and beat again.

Add flour, coca powder, salt, baking powder, baking soda, and stir well.

Make balls of mixture and place it on baking dish.

Press the center with your thumb to make a hole.

Drain the cherries and put it in the holes of cookie.

Take a sauce pan and heat condense milk and chocolate chips until melt.

Mix 4 teaspoon of cherry juice (drained from cherries).

Pour 1 teaspoon mixture on each cookie dough.

Bake for 10 minutes.

Remove from the baking dish and let it be cool before serve.

Gluten-Free Chocolate Cake

 

INGREDIENTS:

50 gm - Coca Powder

1/2 Tsp - Baking Powder

1 Cup - Caster Sugar

1/2 Cup - Boiling Water

150 gm - Coconut Oil

3 - Eggs

1 pinch - Salt

DIRECTION:

Pre heat oven at 170 degree C

Mix coca powder and boiling water together and set aside.

Beat sugar, oil and eggs for approx 3 minutes to be well smooth.

Now add baking powder and salt into it and beat again.

Add coca mixture init and beat on medium low speed.

Pour the batter into the baking dish and bake for 40 to 45 minutes.

Let the cake to be cool and then release it from the dish to serving platter.

Serve chill.

Yummy Bounty Bites

INGREDIENTS:

1 big bar milk chocolate

2 1/2 cups of coconut

1/2 cup icing sugar

3/4 cup condensed milk

1/4 teaspoon vanilla

DIRECTION:

Melt the chocolate in a bowl and pour a thin layer of chocolate equally in a chocolate bar mold & refrigerator for 2 hours. 

Take a bowl an add coconut powder,icing sugar,condense milk,vanilla & knead by hand and mix well.

Fill the dough on top of the freezed chocolate & press it gently now pour the remaining chocolate on top of coconut dough and smooth it firmly

Refrigerate it for 4 hours then enjoy  

Chocolate Sponge Custard

 

INGREDIENTS:

3 - Eggs

1/4 Tsp - Cream of Tarter

1.25 Cups - Milk

1/3 Cup - Chocolate Syrup

1/4 Cup - All Purpose Flour

3/4 Tsp - Vanilla Extract

DIRECTION:

Separate the egg whites and egg yolks.

Pre-heat the oven at 220 degree centigrade.

Beat egg whites and cream of tarter in a mixing bowl on high speed till became thick and fluffy.

Pour it into a large bowl and put aside.

Now beat egg yolks, milk, chocolate syrup, flour, and vanilla together on high speed until smooth.

Fold egg yolk mixture into the egg white mixture evenly.

Grease the custard cups with vegetable oil.

Pour the mixture into the cups.

Put the cups into the baking dish.

Place a baking dish into the center of oven.

Pour hot water into the dish that 1/2 inch of cups will be in water.

Bake for approx 30 to 35 minutes.

Check weather its done or not with the help of wooden skewer.

When done remove the cups from water and cool it for 10 minutes.

The chocolate sponge custard is ready to serve.

Chocolate Pudding

 

INGREDIENTS:

3 Tbsp - Cornstarch

1/4 Cup - Sugar

2.5 Cups - Skim Milk

1 Cup - Chocolate Chips

1/2 Tbsp - Butter

1 Tsp - Vanilla Extract

DIRECTION:

Take a pan and mix sugar and cornstarch together.

Pour 1/2 cup milk into it and beat until smooth.

Then add remaining milk and beat well.

Put it on a medium high flame and wait for a boil.

Stir and cook for 3 to 4 minutes to be thickens.

Turn off the flame and add vanilla, chocolate chips, butter and beat well until smooth.

Take out in the serving dish.

Serve warm or cold and enjoy.

Chocolate Cream Cheese Frosting

INGREDIENTS:

8 oz - cream cheese

8 Tbsp (1/2 cup) - unsalted butter

3 Cups - powdered sugar

1/2 Cup - unsweetened cocoa powder

1/4 Tsp - salt

1 Tsp - vanilla extract

DIRECTION:

Put cream cheese and butter into the bowl and beat on medium speed for 3 mins.

Add sugar, coca powder and salt in it.

Now blend for another 2 minutes to be well combined.

Add vanilla extract and blend for a minute to be a smooth paste.

Pure the frosting onto the cupcakes and enjoy with friends.

Chocolate Topped Crispy Bars

 

INGREDIENTS:

2 Tbsp - Unsalted Butter

25 gm - Marshmallow

6 Cups - Rice Cereal

12 Ounce - Chocolate

DIRECTION:

Put a large saucepan on medium flame.

Add butter and marshmallows in it to be melted and make a smooth paste.

Now add rice cereal to be combined well enough.

Spread all in the baking dish and set aside.

Melt the chocolate in the double boiler and spread over the rice mixture in the baking dish.

Refrigerate for 1 hour.

Cut into small pieces and serve chilled.

Chocolate Banana Sipper

  

INGREDIENTS:

2 Cups - Skim Milk

1 - Frozen Banana

3 Tbsp - Coca Powder

2 Tbsp - Honey

1 Tsp - Vanilla

DIRECTION:

Take a blender.

Add milk, frozen banana, cocoa powder, honey and vanilla in it.

Blend well until become smooth paste.

Serve chilled. :)

Chocolate Trifle

  

INGREDIENTS:

1 Pack - Chocolate Cake mix

2 Pack - Chocolate Instant Pudding

4 Cups - Cold Milk

2 Cups - Whipped Cream

4 Bars - Chocolate Covered Toffee (finely chopped)

DIRECTION:

Prepare the cake with the help of cake mix as directed on the packet.

Let the cake being cool completely.

Now take a bowl and put the pudding packets into it and add milk into it.

Beat the mixture well or for atleast 2 min.

Cut the cake into 1/2 inches size cubes.

Now take a large bowl and put some cake cubes into it.

Then add a layer of pudding mix and a layer of whipped cream and chopped toffee.

Now repeat the layers until all done.

Served it Chilled to be enjoyed the fullest..