How to make Cold Coffee

How to make Cold Coffee

How to make Cold Coffee

1 tbsp Coffee 

 100 ml Chilled milk 

 2 tsp Hot water 

 1 tsp Sugar 

 Ice cubes

whipped cream (optional)

a good long squirt of chocolate syrups

Method:

• Mix sugar,coffee and hot water. 

• Blend it till it turns foamy. 

• Add chilled milk and chocolate syrup.
               
• Blend in ice and lastly make a layer of whipped cream at the top.sprinkle a dash of cinnamon on
top.serve immediately.

Chocolate Cherry Cups

Chocolate Cherry Cups

Chocolate Cherry Cups

Ingredients:

10 oz (283 g) 70% dark chocolate, chopped

6 oz (170 g) milk chocolate, chopped

1 pkg (200 g) marzipan

1/2 cup (125 mL) glacé cherries

Garnish:

10 glacé cherries, cut in thirds

Preparation:

In heatproof bowl over saucepan of hot (not boiling) water, melt together half each of the dark and milk chocolates until smooth. Pour by about 1 tsp into 1-3/4-inch (4.5 cm) wide candy cups. Refrigerate until firm, about 30 minutes.

Meanwhile, in food processor, pulse marzipan with cherries until smooth paste forms. Roll by fully rounded 1 tsp into balls. Gently press balls into candy cups, flattening tops almost but not all the way to edge.

In heatproof bowl over saucepan of hot (not boiling) water, melt together remaining dark and milk chocolates; pour by 1 tsp over filling to cover, smoothing tops. Refrigerate for 10 minutes.

Garnish: Top each chocolate with 1 cherry piece. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)

Chocolate cheese cake slice

Chocolate cheese cake slice

Chocolate cheese cake slice

Ingredients for base
Biscuit crushed 2 ½ cup
Melted butter 4 ounce
Ingredients for filling
Grated chocolate 100 gm
Cream cheese 200 gm
Eggs 3 separated
Fresh cream whipped 8 ounces
Chopped walnuts ½ cup
Caster sugar 5 ounces
Gelatin 2 tbsp dissolve in ¼ cup water
Method for base
Combine butter and biscuit, press over base of rectangular tin, bake for 10 minutes, remove and cool.
Method for filling
Melt chocolate over hot water, beat cream cheese and sugar add in yolks, gelatin, fold in the stiffly beaten egg white, also fold in the cream whipped with melted chocolate, walnuts, pour mixture on top of the biscuit crumbs, chill for 2 hours, decorate with chocolate decoration and fresh cream cut into slices and serve.

Chocolate Cupcakes

Chocolate Cupcakes

Chocolate Cupcakes

Ingredients

Butter 5 oz
Caster sugar 5 oz
Eggs 2
Flour 4 oz
Baking powder 1 tsp
Cocoa powder 1 tbsp
Ingredients for Ganache
Chocolate 4 oz
Cream 4 oz

Method

Beat butter and sugar and add in eggs and the flour baking powder and cocoa. Bake in a preheated oven at 180 degrees C for 15 minutes or till done. Decorate with ganache and sprinkles.
To make ganache melt 4 oz chocolate with 4 oz cream and let set for a few hours and then pipe on cupcakes.

Chocolate Milk shake

Chocolate Milk shake

Chocolate Milk shake

Ingredients

Chilled milk 2 cups

Chocolate syrup 4 tbsp

Caster sugar 3 tbsp

Chocolate ice-cream 4 scoop

Crushed ice 1 cup

Method

Blend altogether till smooth and thick, serve immeditely

Tiramisu soup

Tiramisu soup

Tiramisu soup

Ingredients
Curd cheese 4 ounces
Cream cheese 8 ounces
Icing sugar 4 tbsp heaped
Fresh cream whipped 8 ounces
Grated chocolate 1 cup
Coco powder to dust
Sponge cake of 2 eggs
Ingredients Coffee liquid
Coffee 2 tbsp leveled
Water 1 cup
Sugar 2 tbsp
Method
Beat both the cheese together with icing sugar till smooth and coffee liquid 2 to 3 tbsp, fold in half cup of fresh cream whipped and ¼ cup of grated chocolate in small individual serving bowl spread 1 layer of sponge, cut with cutter into round, soaked with coffee liquid, spread with cheese mixture, put second layer of cake, drizzle with coffee liquid, then cheese filling, put the 3rd final slice of cake, again drizzle with coffee liquid top with whipped cream, decorate with grated chocolate and dust with coco powder. Serve chilled.

Banana Chocolate Chips Muffins

Banana Chocolate Chips Muffins

Banana Chocolate Chips Muffins

ingredients:
3/4 cup Plain Flour
3/4 cup Brown Sugar
2 Bananas
1/4 tsp Cinnamon Powder
1/2 tsp Vanilla Essence
1/4 cup Curd / Yogurt
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Chocolate Chips
Salt
1/2 tsp Baking Powder
Method:
- To make the batter, take smashed banana, brown sugar, melted Butter, vanilla essence, milk, curd in bowl.
- Add flour, cinnamon powder, baking powder, salt in a sieve and sift it through the sieve
- Mix well all the ingredients with a beater till everything mixes well
- Add chocolate chips and mix it as well
- Put paper cups in a muffin tray and fill 3/4 of paper cups with the batter
- Meanwhile pre heat the oven at maximum temperature for 10 mins, put the muffin tray and bring down the temperature to 180C and bake it for 15 - 20 mins
- Take it out and let it cool and its ready to be served.

Homemade White chocolate cheese cake

 White chocolate cheese cake

White Chocolate Cheesecake 

White Chocolate Cheesecake recipe: adapted from shireen anwer recipes

Ingredients

Any biscuit crumbs 2 cups
Butter 4 ounces melted
Eggs 3 separated
Cream cheese 8 ounces
Vanilla essence 1 tsp
Sugar 5 ounces
Gelatin 2 tbsp heaped
Water ¼ cup
White chocolate grated 6 ounces
Fresh cream whipped 12 ounces
Lemon juice 1 tbsp
Method for base
Grease 9 inch loose bottom cake tin, mix biscuit crumbs with melted butter, press on bottom of cake pan bake for 10 minutes on 180 degrees, remove and cool.
Method for filling
Separate eggs, cook yolks and ½ quantity sugar in a sauce pan for 2 minutes melt white chocolate with ¼ cup milk, put in the yolks with dissolved gelatin, beat cream stiff, beat egg white stiff with remaining sugar, fold in the cream in the cheese mixture along with lemon juice, vanilla, also fold in the egg white, mix all well, pour mixture on the biscuit base, set in the freezer for 2 hours, remove and decorate with chocolate shavings, dust top with sieved cocoa powder

Eggless Chocolate Chip Cookies

Eggless Chocolate Chip Cookies

Chocolate Chip Cookies 

ingredients
100 gm. soft butter (room temperature)
1/2 cup icing sugar
1/4 cup brown sugar
1 tbsp. cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla essence
100 gm plain flour
2 tbsp. milk
1/3 cup chocolate chip cookies
method
- In a mixing bowl, take 100 gm. soft butter. Beat it with an egg beater.
- Add 1/2 cup icing sugar. brown sugar, cocoa powder, baking powder, salt, vanilla essence and plain flour. Add the flour slowly.
- Add 2 tbsp. milk. Add 1/3 cup chocolate chips and mix everything with a spatula.
- Line the baking tray with a silicon sheet / butter paper / parchment paper.
- Make dollops with the help of an ice-cream scoop. Keep enough distance between the dollops.
- Press the dollops a bit with a fork.
- Preheat the oven at 130 degree Celsius. for 10 min. Place the cookies and bake for 12-15 min.
- Once out, let the cookies cool down for 5 min.
Recipe by Ruchi Bharani 

Chocolate cake

Chocolate cake

Chocolate cake

Ingredients
Butter 8 ounces
Caster sugar 7 ounces
Flour 6 ounces
Coco powder 2 ounces
Baking powder 2 tsp heaped
Vanilla essence 2 tsp
Eggs 4
Milk ½ cup
Method
Beat butter and sugar till light and fluffy add essence add in 1 egg at a time, alternating with sieved mixture of flour, coco and baking powder till 4 eggs have been added, fold in the remaining flour and coco with ½ cup milk. Line a 10 x 10 inch square pan with butter paper, pour the cake mixture, and bake for 40 minutes on 190 degrees. Remove and cool.
Ingredients for chocolate icing
Butter 6 ounces
Icing sugar 12 ounces
Coco powder 3 tbsp heaped
Hot water 3 tbsp
Method
Beat butter gradually adding in icing sugar and coco alternating with hot water, beat well, ice your cake with this icing, and decorate with chocolate decoration.

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

Ingredients

Milk 500 ml
Cream 500 ml
Caster sugar 7 oz
Vanilla essence ½ tsp
Mint essence 1 tsp
Green food color few drops
Milk chocolate, grated 7 oz

Method

Mix milk, cream, sugar, few drops of green color, mint essence and vanilla essence. Churn ice cream in an ice cream maker till partially frozen. Or freeze for 2-3 hours in an air-tight box. When partially frozen, then stir in grated chocolate. Stir ice cream every hour to break up the ice crystals.

Chocolate fudge Ice-cream

Chocolate fudge Ice-cream

Chocolate fudge Ice-cream

Ingredients:
1 tin evaporated milk (Chilled)
½ tin condensed milk (chilled)
1 ½ cup fresh whipped cream
Chocolate sauce ½ cups
½ cup chocolate chips
Ingredients for fudge sauce:
4 ounce chocolate
Cream 3 tbsp
Butter 1 tsp
Icing sugar 2 ounce
2 tbsp light corn syrup
Method of fudge sauce:
1. Cook all together for 5 mins.
2. Cool and use.
Method for ice-cream:
1. Beat chilled evaporated milk till double.
2. Add in condensed milk, whipped cream, chocolate sauce and tidbits.
3. Put to set till nearly done.
4. Fold in prepared fudge sauce and set until done.

Chocolate chai frappe

Chocolate chai frappe

Chocolate chai frappe

Ingredients:
2 tea bags
½ cup boiled water
2 cups chocolate milk
1 ½ cup ice cubes
2 tbsp sugar
Method:
1. Put tea bags in a bowl and pour hot water in it and leave it for 15 mins till it cools down.
2. Now remove tea bags and put the tea water in a blender with 2 cups chocolate milk, sugar and ice cubes.
3. Now pour it in cold glasses and serve.

Chocolate Mousse

Chocolate Mousse

Chocolate Mousse

Ingredients

Chocolate 8 oz
Cold water 3 tbsp
Gelatin 2 tbsp
Eggs 4
Egg yolks 2
Caster sugar 3 oz
Cream ½ cup
Whipped cream to decorate
Grated chocolate to decorate

Method

Melt chocolate and let cool slightly. Dissolve gelatin in the water and once it is spongy, place pan on low flame and heat till gelatin dissolves. Combine eggs, egg yolks and sugar and put in a large bowl over a pan of simmering water. Whisk till mixture is thick and mousse-like. 
Add in the dissolved gelatin. Fold in the cream and mix all well and pour in a serving bowl and chill till set. Decorate with extra cream piped on top and top with chocolate curls.

Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients

Butter 6 oz
Caster sugar 8 oz
Eggs 2
Flour 12 oz
Baking powder 1 tsp
Chocolate chips 4 oz

Method

Mix butter, caster sugar, eggs, flour and baking powder well, stir in chocolate chips. Put large spoonfuls of the dough onto a baking sheet and press down with a fork, bake at 180 degrees C for 10-15 minutes or till done. Cool on a wire rack.

CHOCOLATE TART

CHOCOLATE TART

CHOCOLATE TART

Ingredients

Pastry:

100gm (4oz) flour

50gm (2 Oz) ground almonds

85 gm. (3 Oz) butter, diced

25gm (1oz) caster sugar

1 egg yolk

Filling:

2 egg whites

100gm (4 Oz) caster sugar

150gm dark chocolate, melted

142 ml cream

1 tbsp. vanilla essence

Method:

Knead flour, almonds and butter to a dough and add in the yolk, sugar and 1 tbsp. cold water. Form dough and wrap in cling and refrigerate for 1 hour. Roll out dough and line a 9” glass pie plate. Bake blind at 190° with butter paper and beans for 15 minutes, then remove the paper and beans and bake further for 7-10 minutes or until crisp and golden. Cool.

For the filling:

 Whisk the egg whites and sugar in a bowl over a pan of simmering water for 5 minutes until thick and glossy. Remove from heat and whisk for 2 more minutes. Fold in chocolate, cream and essence. Pour into pastry case and chill until set. (Can be served plain or with more cream and fruit)

source:Zarnak Sidhwa In Chocoholics On

DATE & CHOCOLATE PATIES

DATE & CHOCOLATE PATIES

DATE & CHOCOLATE PASTRIES

Ingredients

Puff pastry, as required

Chocolate spread, as required

Dates, 1/3 cup pitted and chopped

Milk chocolate, 1/3 cup cut in large chunks

Hazelnuts toasted and chopped ½ cup (or use almonds)

1 egg

Water 1 tbsp.

Method:

For the egg wash, beat the egg with water and set aside. Roll out puff pastry and cut into 4” squares. On each square put in the center, a tbsp. of choc spread, few dates, nuts and choc chunks. Fold over into a triangle. Brush edges with egg wash and crimp sides with a fork to seal well. (At this stage, the pasties may be frozen in a single layer). Prick top of the pasty with a fork, brush with egg wash. Transfer to a lightly greased tray and bake in a preheated oven for 12-15 minutes or till golden. Serve warm.

source:Zarnak Sidhwa In Chocoholics On

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Ingredients

Dates, pitted     10 Oz

Cream       2 Oz

white or dark Chocolate    4 Oz

Whole blanched almonds    2 Oz

Method:

Boil cream. Remove from heat and add chocolate, stir till it melts. Let it cool and thicken. Put mixture in a piping bag and pipe in the cavity of the pitted date. Top with a whole blanched almond. Refrigerate and serve. 

CHOUX PASTERY

CHOUX PASTERY ( lal recipe )

                                            CHOUX PASTRY 

Ingredients

                                          EASY CHOUX PASTRY 

Unsalted Butter 100 gm.

Plain Flour 150 gm.

Water 250 ml

Salt a pinch

Sugar a pinch

Eggs 4

Fresh cream 1000 gm.

Temper chocolate 1000 gm.

 Method

In a pan, add butter, water salt and sugar then boil. Then Add flour and mix it nicely (there should not be any lumps).Let it cool, and then add egg one by one.Brush a baking tray with oil to lightly grease .Bake on 200 C for 5  minute, then reduce the temperature to 160 C & dry 10 to 12 minute. Remove from the oven and make a small hole in the underside of each bun to release any steam. Set aside to cool on a wire rack.When they are cool, fill it with whipped cream. Decorate it with temper chocolate.

                         EASY CHOUX PASTRY 

Baking Tips.

All the flour must be added at once, so it cooks evenly. Beat vigorously until the mixture is smooth and comes away from the side of the pan. Do not over-beat. The amount of egg required varies with each batch. It depends how big the eggs are and how much egg the flour absorbs. Too much egg will make the choux rise unevenly and spread. Not enough egg and the choux will be stodgy. Set the mixture aside to cool slightly so the eggs don't cook when they are beaten in.Once cooked, it is important to prick the base of each one to release the steam that has helped it to rise. If left to go cold unpunctured, the steam turns back to water resulting in soft or soggy buns.

Chocolate Cup Cake

Chocolate Cup Cake

Chocolate Cup Cake

Ingredients 

CHOCOLATE CUPCAKES:

all  purpose Flour:   170gm
Cocoa powder:   50gm
Boiling water:   1 cup
Egg:   2
Baking powder:   2 teaspoon
Sugar:   200gm
Salt:    1/2 teaspoon
Butter:   110 gm
Vanilla:   2 teaspoon
Chocolate chip: 60gm 

Chocolate Fudge Frosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Method
In a small bowl stir cocoa powder and coiling hot water until smooth and let it cool at room temperature.In another bowl sift together the flour, baking powder and salt.Cream butter and sugar until light and fluffy. Add egg and mix.Add flour mixture and mix nicely.Then add the cooled cocoa mixture and stir until smooth. Fold chocolate chips.Bake @ 160 C for 15-20 minutes.

Chocolate Frosting: 

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

TIPS

Place the pan in the centre for proper and even heating.