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.