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.