CHOCOLATE FROSTY DOUBLE LAYER

Ingredients for chocolate layer:
Milk ½ cup
Chocolate syrup 3 tbsp
Ice 1 cup
Sugar 2 tbsp
Chocolate essence few drops
Chocolate ice cream 3 scoops

Ingredients for vanilla layer:
Milk ½ cup
Sugar 2 tbsp
Vanilla essence few drops
Ice 1 cup
Vanilla ice cream 3 scoops


Method:

1. Blend all the ingredients of chocolate layer
2. Then blend all the ingredients of vanilla layer
3. Put the blended chocolate frosty in a glass top with vanilla frosty, again with chocolate and again with vanilla
4. Sprinkle chocolate chips and serve

CHOCOLATE GANACHE BLENDER CUP CAKES

Ingredients

Flour 1 cup
Coco powder ½ cup
Sugar 1 cup
Baking soda ½ tsp
Salt ¼ tsp
Hot water ¾ cup
Oil ½ cup
Egg 1
Vanilla 1 tsp

Method
Put altogether in a blender and blend for 2 minutes, put in a cup cake tray with liners, bake on 190 degrees for 15 minutes.
Ingredients for chocolate ganache
Cream ¾ cup
Chocolate grated 8 ounces
Butter 1 tbsp
Method
Scald cream in a sauce pan add grated chocolate and butter, do not stir for 10 minutes, mix until chocolate melts, cool and use over cup cake

HOT BUTTER CARAMEL ESPRESSO

Ingredients:

1 tbsp brown sugar
1 tsp softened butter
1 cup hot water
1 cup milk
4 tbsp caramel syrup
3 tbsp coffee matte
2 tbsp white chocolate chips
1 tbsp coffee


Method:

Heat milk, choco chips, butter for 5 mins
Put in a blender with coffee matte, coffee, caramel syrup. Blend well
Serve in mugs with a a swirl of fresh cream

CHOCOLATE SOUFFLE PUDDING

Ingredients

Milk 1 cup
Eggs 4 separated
Sugar 3 + 3 ounce
Coco powder 1 tbsp heaped
Gelatin powder 2 tbsp
Water ¼ cup
Vanilla essence ½ tsp
Fresh cream whipped 8 ounces

Method

In a pan mix 4 egg yolks with 3 ounces of sugar, 1 tbsp coco powder and 1 cup milk cook on low flame stirring continuously till mixture thick, remove add in dissolved 2 tbsp gelatin and ½ tsp vanilla essence, beat egg white very stiff with reaming 3 ounces of caster sugar and very lightly fold in the chocolate custard, also fold in the 8 ounces whipped cream, mix all very lightly, set in a mold for 2 hours in freezer. 

MOCHA CREAM CAKE

Ingredients for cake

Flour sieved 2 cups
Caster sugar 1 cup
Brown sugar 1 cup
Coco powder 6 tbsp
Baking soda 1 ½ tsp
Baking powder 1 ½ tsp
Salt ½ tsp
Sour cream ½ cup
Eggs 3
Mayonnaise 1 cup
Oil ¼ cup
Hot water 1 cup mixed with 2 tsp coffee
Vanilla essence 2 tsp
Chocolate grated ½ cup

Method

Mix all the dry ingredients, flour, sugar, brown sugar, soda, baking powder, salt and coco in a bowl. Add in 3 eggs, sour cream, mayonnaise, oil, vanilla essence, hot water with coffee. Lastly add grated chocolate, beat for 2 to 3 minutes, pour into two 8 inches butter paper lined well greased sandwich pan. Bake for 30 minutes on 180 degree C.

Ingredients for frosting

Fresh cream whipped 400 gm
Icing sugar 4 ounces
Vanilla essence 1 tsp
Coffee 1 tsp dissolved in 1 tbsp milk
Coco powder 2 tsp

Method
Beat all together well.
To assemble
Put a layer of cake in a platter, spread with icing, and cover with 2nd layer, top cake and sides with icing, decorate with chocolate decorations.

CHOCOLATE HAZELNUT CARAMEL CHEESE CAKE

Ingredients for base

Digestive biscuit 200 gm
Butter 100 gm melted

Ingredients for cheese cake filling
Cream cheese 200 gm
Whipped cream 300 gm
Caster sugar 4 tbsp
Butter scotch essence 1 tsp
Gelatin 2 tbsp
Nutella ½ cup
Caramel sauce ½ cup
Ingredients for caramel sauce
Brown sugar ½ cup
Butter 2 ounces
Cream ½ packet

Method

Cook altogether till thick.
Method
Make base with biscuits, chill until firm.


For filling

Dissolve gelatin, beat cream cheese with caster sugar, nutella add butter scotch essence, fold in whipped cream, gelatin and caramel sauce 3 tbsp , put to set until done, remove, spread with remaining caramel sauce, put to set decorate with piped cream.

YUMMY MOCHA SHAKE

INGREDIENTS

Milk 1 cup
Vanilla ice cream 4 scoops
Drinking chocolate 3 tbsp
Instant coffee 1 ½ tsp
Sugar 2 tbsp
Black cookies crushed 6 to 8


METHOD

Blend altogether.

Serve chilled.

SUNFLOWER NUTELLA BREAD

INGREDIENTS:

Flour 3 cups
Sugar 3 Tbsp
Instant Yeast 2 tsp
Salt 1/2 tsp
Butter 3 Tbsp melted
Milk 1/4 cup
Egg 1
Powdered milk 2 Tbsp
Warm water as required to make dough
Nutella as required

Honey Saffron Glaze:
Sugar 1/4 cup
Water 1/8 cup
Honey 1 tsp
Saffron a pinch

METHOD:

Knead soft dough and let it rise for about 1 1/2 hours. Punch down and then divide the dough into two equal balls. Roll one ball into a circle of about 1/4 " thickness. Spread with Nutella leaving about 1/2 an inch around the edges. Put water on the edge and cover with the second rolled out dough of the same size and thickness as the first one. Now with the help of a pie cutter or a pizza cutter put 8 cuts along the outer margin in such a way that the inner circle of dough in intact. Now put a diagonal cut in each previously cut part and pass the tip through the cut potion and spread slightly. Repeat this process with all the cuts. Next put longitudinal cuts near the intact circle and open slightly. Let it stand for about 15 minutes until slightly risen. Apply egg wash and bake in a pre heated oven at 180 c until golden. Take out from the oven and immediately apply already prepared cooled Honey saffron glaze. To prepare he honey saffron glaze cook sugar, water, honey and saffron together until slightly thickened.

UNIQUE SOFT CHOCOLATE CUP CAKES

Ingredients for filling

Dark chocolate chopped 100 gm
Cream  100 ml
Ingredients for cup cakes
Flour 1 ¾ cup
Baking powder  1 ½ tsp
Baking soda 1 ½ tsp
Salt ½ tsp
Oil  ½ cup
Water  ¼ cup
Caster sugar  2 cups
Coco powder ½ cup
Eggs 2
Milk 1 cup
Vanilla essence 2 tsp
Ingredients for frosting
Butter 100 gm
Icing sugar  2 cups sieved
Coco powder 2 tsp
Vanilla essence 1 tsp
Milk as required 4 to 5 tbsp

Method for ganache


In a sauce pan scald cream, add to it grated chocolate, remove and keep aside, after 10 minutes, and mix with spatula, put in fridge for 30 minutes.
Method for cup cake
In a bowl add flour, salt, sugar, baking powder, baking soda, oil, vanilla, eggs, milk, warm water, mix all the ingredients, beat for 2 minutes, put in a muffin tray, line with paper cases, bake on 180 degree C for 20 minutes.
Method for frosting
Melt butter mix in coco, vanilla gradually add icing sugar and beat, add milk until piping consistency is okay, fill in piping bag, remove cup cake, fill center of cup cake with ganache, pipe top with frosting.

SWIRLED CHOCOLATE BITES

INGREDIENTS:

Dark chocolate 10 oz
White chocolate 5 oz
Peanut butter 3 tbsp

METHOD:

Melt the dark chocolate and peanut butter together until smooth. In a bowl set on a pan of simmering water, melt the white chocolate. Pour Peanut Butter mixture into a 9 x 9 pan lined with parchment paper. Pour white chocolate over the top and swirl in. Refrigerate overnight, then cut into squares.

PEANUT BUTTER CUPS

INGREDIENTS:

Creamy Peanut Butter: ½ cup
Butter: 2 TBS
Icing sugar: ¼ cup
Strawberry Jam or Jelly: ¼ cup
Toasted peanuts (chopped) for decoration
Melted chocolate for cups
Miniature baking cups or chocolate cups


METHOD:

On a double boiler or in a microwave heat the peanut butter & butter till softened & smooth. Then add in the icing sugar & mix well. Keep aside.
With the help of a brush or a tsp apply melted chocolate on the base & the sides of the cup. Chill till set. Then fill in peanut butter mix. half, then spoon in a little jam. Cover with melted chocolate. Sprinkle chopped peanuts. Chill till set. Then store in the fridge

CAPPUCCINO CHOCOLATES

INGREDIENTS:

White chocolate: 150 gr. (chopped)
Cream: ½ cup
Coffee: 1 tsp
Light corn syrup: 1 tsp optional
Melted white chocolate or milk chocolate for coating, as required.

METHOD:

Prepare white chocolate ganache.
Put chopped white chocolate in a bowl. Heat cream with coffee & pour over the chocolate, add light corn syrup. Let it sit till chocolate softens then stir to mix.
Pour melted white chocolate (or milk chocolate) in the chocolate mold. Tap to take out air bubbles. . Chill for a while then turn over & let the extra chocolate drip out. Chill again till chocolate is hard. Fill in the filling & cover with melted white chocolate. Chill till set. Take out from the mold & store in the fridge.

WARM UP IN WINTER WITH CREAMY HOT CHOCOLATE

INGREDIENTS:
Chocolate: 1 cup melted

Milk: 1 1/2 cup

Sugar: 2 tsp

Cream: 1/2 cup

METHOD:

In a pan add all the ingredients.

Cook for 2 min.

Hot chocolate is ready.

Add more cream topping if you want.

Enjoy

QUICK CHOCOLATE CREAM TRUFFLES

INGREDIENTS:
Chocolate: 1  cup melted

Cream: 1 cup

Biscuit: 1 half roll crushed

METHOD:

In a bowl add biscuit & cream mix well and make small balls.

Dip it in chocolate.

Freeze it for 2 hours.

Enjoy.

EASY CHOCOLATE TACO

INGREDIENTS:

Taco: 1 pack

Chocolate: 2 cup melted

Chocolate ice cream: 2 scoop each

METHOD:

Take a taco & fill it with ice cream

Cover it with chocolate.

Freeze it for 10 min.

Enjoy.

CHINA GRASS CHOCOLATE CUBES

INGREDIENTS:

China grass: 1 sachet

Milk: 1 kg

Sugar: 1 cup

Chocolate: 2 cup melted

METHOD:

In boiling milk add china grass & sugar.

Cook until properly dissolve.

Pour it in bowl and let it cool down on room temperature.

Refrigerate it for 4 hours.

Cut in cube shape & dip it in chocolate

Freeze it for 20 min

Enjoy.

BLUE BERRY CHOCOLATE HOT DRINK

INGREDIENTS:

Blue berry: 1 cup mashed

Milk: 2 cup

Cocoa powder: 1 cup

Sugar: 1 tsp

METHOD:

In a pan heat up milk, add cocoa powder & sugar,mix well

Add blueberries.

Pour it in mug,serve hot.

Enjoy

HEART SHAPE BROWNIE FOR VALENTINES DAY

INGREDIENTS:
Chocolate: 1 cup melted

Butter: 1 cup melted


Sugar: 2 cups

Flour: 1 cup

Egg: 2

METHOD:

Add chocolate,butter & sugar in a bowl,mix well.

Add egg into the mixture & whisk.

Add flour & mix well.

In preheated oven bake it on 176 C for 20 min.

With cookie cutter cut out heart shape.

Enjoy.

VALENTINES DAY SPECIAL

INGREDIENTS:

Cocoa powder: 1/2 cup

Oil: 2 tbsp

Butter: 2 tbsp

Milk: 1/2 cup

Condense milk: 2 tbsp

Melted chocolate: 1/2 cup

METHOD:

Mix all the ingredients & microwave it for 1 min.

Stir well.

Place the mixture in heart shape mold.

Freeze it for 5 hours.

Enjoy.

S'MORES SHOTS

INGREDIENTS:

Chocolate milk: 1 cup

Melted chocolate: 1 cup

Graham crackers: 1 cup crushed

Chocolate ice cream; 1 scoop

Marsh mellow: for garnishing

METHOD:

In a mug add ice cream in bottom.

Add chocolate milk.

Add melted chocolate.

Add crackers.

Add marsh mellow.

Serve chilled.

DELICIOUS NUTELLA POPSICLES

INGREDIENTS:

Nutella: 1 cup

Milk: 2 cup

Cream: 1 cup

INGREDIENTS:

Mix all ingredients & pour into ice cream mold.

Freeze it for 5 hours or overnight.

Enjoy

CHOCOLATE OREO MINT BARK

INGREDIENTS:

Oreo: 1 pack crushed (half for mixing & half for topping)

White Chocolate: 1 cup melted

Pepper mint extract: 2 tsp

Green food color: few drops

METHOD:
In a bowl add all the ingredient, mix well.

Add parchment paper on tray & pour the mixture.

Add remaining  oreo on top.

Freeze for 2 hours.

Break into pieces.

Enjoy.

COZY HOT CHOCOLATE DRINK

INGREDIENTS:


Cocoa powder: 1 tbsp

Milk: 1 1/2 cup

Chocolate: 1 cup melted

Sugar: 1 tsp

Almonds:2 tsp (if you want)

METHOD:

Add milk,sugar and cocoa powder in a pan on low heat.

Stir continuously.

Pour in cup & mix melted chocolate.

Add almonds & stir.

Enjoy.

CLASSIC CHOCOLATE PEAR

INGREDIENTS:

Pears: 2 peeled

Honey:1 1/2 tbsp

Lemon juice: 2 tbsp

Cinnamon stick: 1

Water: 1 cup

Chocolate: 1 cup melted

METHOD:

Add honey & lemon juice in a pan and dissolve honey.

Add water & cinnamon stick & mix well.

Add pears and cook it until the pears get soft, stir occasionally

Dish it out & pour Chocolate on top.

Enjoy.

CHOCOLATE BANANA ICECREAM

INGREDIENTS:



Banana: 4 peeled


Chocolate: 2 cup

Sugar: 4 tbsp

Whipped Cream: 2 cups

Milk:1 cup

METHOD:

In a blender add all the ingredients accept cream,blend well.

In a plastic bowl add mixture & Mix cream into it.

Freeze it for 5 hours or overnight.

Scoop it out & Enjoy.

BANANA CHOCOLATE POPSICLE

INGREDIENTS:


Banana: 4 or how many you want to make

Chocolate: 1 mug { melted }

Sprinkles: 1 pack

METHOD:

Peel bananas & horizontally cut it into half.

Place Popsicle in center of banana.

In a tray add parchment paper place banana and freeze it for 3 hours.

Place chocolate into mug and dip banana into it then in sprinkles bowl.

Coat well and freeze it for 20 mins.

Enjoy.

TRIPLE CHOCOLATE MESS

INGREDIENTS:


1 package chocolate cake mix
one package instant chocolate pudding
four eggs
one cup water
one pint sour cream
3/4 cup Cooking Oil
6 ounces chocolate chips

METHOD:

In a giant bowl stir together the cake mix and the pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and Cooking Oil and stir until smooth.
Add the liquid to the dry ingredients and beat well. Stir in the chocolate chips.
Spray the inside of the crockpot with Cooking Oil.
Pour batter in to crockpot. Place a paper towel over the top of the crockpot and then cover and cook on low for 6 hours. The paper towel absorbs the moisture and keeps it from dripping back in to the pot. Change it one time or two times if it gets wet. Serve the dessert warm in a bowl with ice cream or whipped cream.

CHOCOLATE MARSHMALLOW ON STICK

INGREDIENTS:

Cream: 1/2 cup

Condense milk: 1/2 cup

Cooking chocolate: 1 cup melted

Marshmallow: 1 pack

Sticks: 1 pack

METHOD:

In a bowl add cream & condense milk and mix well then add cooking chocolate & mix well.

Take a silicon moulde add the mixture into it and place sticks n middle.

Freeze it for 4 hours.

Take it out and add marshmallow on top.

Enjoy.

CHOCOLATE BARK

INGREDIENTS:

Yogurt: 2 cups

Cooking chocolate: 1/2 cup

Honey: 1/4 cup

Banana: 1 cup mashed

METHOD:
Mix all the ingredients in a bowl.

Take a tray and add parchment paper.

Add the mixture & place in freezer for over night.

Break the frozen bar

Enjoy

CHOCOLATE SMOOTHIE

INGREDIENTS:


Chocolate milk: 2 cups

Banana: 2

Sugar:1 tbsp

METHOD:

Blend all the ingredients & enjoy

CHOCOLATE CARAMEL POPCORN

INGREDIENTS:

Pop corn :1 cup cooked

Sugar: 1/2 cup

Cooking chocolate:1 cup melted

METHOD:

Take a non stick pan and add sugar cook in on low flame,when melted properly,caramel is ready.

Add melted chocolate in hot caramel and mix it.

Add popcorn into that mixture and mix it.

Let it cool down and enjoy.

HOME MADE YUMMY OREO'S

INGREDIENTS:

Butter: 1 cup

Sugar:1 cup

Salt: 2 tsp

Eggs: 2

Flour: 2 cups

Cocoa powder: 1 1/4 cup

baking soda: 1/2 tsp

white chocolate:1 cup

METHOD:
Take a bowl add all the ingredients except white chocolate & beat well, refrigerate it for 1 hour.

Take that dough and roll that with rolling pan and cut in small circle.

Bake it for 15 min on 325 C.

When cool down spread white chocolate on each circle and cover it with another circle.

Enjoy.

DELICIOUS COCO COOKIES

INGREDIENTS:
Cocoa powder: 4 tbsp

Baking powder: 1/2 tsp

Butter: 1 cup

Milk: 4 tbsp

Powder sugar: 1/2 cup

Flour: 1 1/2 cup

Salt: 1 cup

METHOD:

take a bowl add butter and sugar,mix well.

Add all the ingredient mix well and give it your desire shape.

Bake it for 20 min on 160 C.

Wait till cool down & enjoy.

1 MIN YUMMY BOUNTY BOMBS

INGREDIENTS:
Grated coconut: 2 cups

Condense Milk: 3 cups

Cooking  chocolate: 1 cup melted

Oil: 1/2 tbsp

METHOD:
Take a bowl Add coconut into condense milk and mix well.

Apply some oil on your palm so the batter doesn't stick to your hand.

Take small amount of that mixture and make small balls or what ever the size you want to make.

Dip the balls into melted chocolate and cover well.

Freeze it for 10 mins and enjoy.

HOT COCOA

INGREDIENTS:

Hot cocoa: 4 table spoon

White chocolate chips:1 cup

Sprinkles: for decoration

METHOD:

Melt chocolate chip in a bowl and mix well

Take a mug and add prepared hot cocoa then add white chocolate chip on top and add sprinkles ,enjoy hot.

2 MIN CHOCOLATE GANACHE

INGREDIENTS:

Cream: 150 ml

Dark Chocolate:150 grams

Butter:2 tea spoon

METHOD:

Take a pan and add cream on low flame until its simmer

Add chocolate and leave it for 1 min

Then add butter and mix well

Use it as u desire