Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts

December 10, 2018


Plain chocolate - 450 gms
Eggs - 8 (separated)
Orange juice - 2 tbsp
Butter - 25 gms

To decorate:
Chocolate vermicelli,glace cherries or flaked almonds


  • Break up the chocolate and put in a basin over a pan of hot water until melted.
  • Remove from the heat and mix in the egg yolks, one at a time, the orange juice and the  butter. Leave to cool.
  • Whisk the egg whites until stiff and fold them into the chocolate mixture until thoroughly mixed.
  • Spoon into 10 small bowls and decorate.
To Freeze: 
  • Cover the bowls with foil, omitting the decoration. 
  • To serve, thaw in the refrigerator for 2-3 hours and serve chilled, decorated as above.

May 02, 2018


Light soft brown sugar - 100 gms
butter - 100 gms
Golden syrup - 4 tbsp
Madeira cake or other
plain sponge cake - 250 gms (finely crumbled)
Cocoa powder - 50 gms
Walnut pieces - 100 gms (coarsely chopped)


  • Line a 6" square cake tin wit foil, smoothing it well over the base and sides of the tin and well into the corners.
  • Put the sugar, butter and syrup into a saucepan and heat gently, stirring until the butter has melted and sugar dissolved.
  • Remove from the heat and stir in the cake crumbs, cocoa and nuts.
  • Turn the mixture into the prepared tin and smooth the surface with a palette knife.
  • Leave to cool, then refrigerate for 3-4 hours or until the fudge is firm.
  • Cut into cubes, then place in paper sweet cases and serve.

February 21, 2018


Cream cheese - 125 gms
Butter - 60 gms
Castor sugar - 110 gms
Brown sugar - 100 gms (firmly packed)
Egg - 1
Walnuts or pecans - 60 gms (chopped)
Milk - 180 ml
Plain flour - 150 gms
Self raising flour - 50 gms
Cocoa powder - 2 tbsp
Baking soda - 1/2 tsp


  • Grease deep 20 cm round cake pan, line base with baking paper.
  • Beat cheese, butter, sugars, egg in medium bowl with electric mixture until light and fluffy.
  • Stir in nuts, milk and sifted dry ingredients, in two batches.
  • Spread mixture into prepared pan.
  • Bake in moderate oven about 50 minutes.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.

August 28, 2017


Butter- 125 gms
Milk chocolate- 200 gms
Shredded coconut- 70 gms
Coconut macaroons- 90 gms
Glace cherries- 140 gms
White chocolate- 100 gms


  • Grease 20cm*30cm lamington pan, line base and 2 long sides with baking paper, extending paper 2 cm above edge of pan.
  • Melt butter and milk chocolate in heatproof bowl over pan of simmering water.
  • Stir in coconut and macaroon crumbs.
  • Press mixture firmly over base of prepared pan, top with cherries; cover, refrigerate until firm.
  • Cut into squares; drizzle with white chocolate.

May 04, 2017


No sugar chocolate cake mix - 226 gms
Egg - 1
Sour cream - 90 ml


  • Combine all ingredients: mix to blend thoroughly.
  • Chill at least 4 hours. 
  • Drops by teaspoonfuls onto greased cookie sheet.
  • Bake at 350 F for 8 - 12 minutes.
  • Cool slightly; remove from pan.

January 29, 2017


Ratafia biscuits -50 gms
Brandy -1-2 tbsp
Instant coffee powder - 1 tbsp
Plain cooking chocolate - 225 gms
Eggs -3 (separated)
Double cream - 150 ml


  • Divide the ratafias equally between six 150 ml souffle dishes and spoon over the brandy.
  • Add 150 ml boiling water to the coffee and stir until it is dissolved.
  • Grate the chocolate and blend 175 gms into the coffee until smooth.
  • Reserve 50 gms to decorate.
  • Gradually blend in the egg yolks.
  • Whisk the egg whites stiffly and fold into the chocolate mixture.
  • Spoon the mixture into the dishes and place in a refrigerator to set.
  • Whip the cream until stiff.
  • Decorate with piped cream and reserved grated chocolate.

December 20, 2016


Dark chocolate - 100 gms
Fresh coconut - 1/4 cup (grated)
Cornflakes - 1/2 cup (crushed)
Honey - 1/2 tbsp
Butter - 1/2 tbsp


  • Melt the chocolate with butter in microwave for 30 seconds at high.
  • Remove and stir in honey, coconut and corn flakes.
  • Spread the mixture in greased plate.
  • Refrigerate 20 minutes or until set.
  • Cut into bars and serve.

December 19, 2016


Chocolate - 40 gms (grated)
Sugar - 50 gms
Gelatin - 2 tsp
Cream -225 ml
Milk - little


  • Put gelatin in a pan with just enough water to melt it; add chopped chocolate and sugar together with a little milk.
  • Stir the mixture well till dissolved.
  • Whip the cream slightly,mix with chocolate mixture.
  • Pour into mould and freeze to set.

December 11, 2016


Single cream - 450 ml
Vanilla essence - 2-3 drops
Egg yolks - 3
Castor sugar - 100 gms
Plain chocolate  -75 gms (broken into pieces)
Orange curacao - 2 tbsp
Double or whipping cream -150 ml
Grated orange rind to serve


  •  Use the single cream, vanilla essence, egg yolks and castor sugar to make a vanilla custard.
  • Pour into a large mixing bowl and allow to cool slightly.
  • Place the chocolate pieces in a small heatproof bowl.
  • Melt the chocolate over a pan of gently simmering water, stirring as little as possible to avoid crystallization.
  • Cool slightly, then stir into the warm custard with the orange curacao. Allow to go cold.
  • Beat the double or whipping cream until it forms soft peaks and fold into the chocolate custard.
  • Pour into a freezer container and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.
  • Sprinkle with grated orange rind before serving.

November 10, 2016


Cocoa or dark chocolate - 100 gms
Sugar - 250 gms
Boiling water - 125 ml
Corn syrup - 30 ml
Mint essence - 2-3 drops
Butter - 30 ml


  • Combine sugar and cocoa or chocolate; add water.
  • Stir over low heat until dissolved; add corn syrup; bring to a boil and simmer without stirring over moderate heat until of syrup consistency (5-8 min); remove from heat; add butter.
  • When cool add the mint essence.

November 09, 2016


Sugar - 250 gms
Cocoa - 100 gms
Boiling water - 125 ml
Corn syrup - 30 ml
Vanilla - 5 ml
Butter - 30 ml


  • Combine sugar and cocoa; add water; stir over low heat until sugar is dissolved; add corn syrup; bring to a boil and simmer without stirring over moderate heat until of syrup consistency (5-8 min); remove from heat; add butter.
  • When cool add the vanilla.

October 25, 2016


Butter - 75 gms
Castor sugar - 75 gms
Egg - 1 (lightly beaten)Flour - 100 gms
Pinch of salt
Baking powder - 1/4 tsp
Dark chocolate - 75 gms
Milk -1 tbsp
Walnuts - 75 gms  (roughly chopped)


  • Cream the butter and sugar together until light and fluffy, then beat in the egg.
  • Melt the chopped chocolate in microwave or using double boiler method and stir in milk.
  • Sift flour together with the salt and baking powder and beat into the mixture, then stir in the melted chocolate and walnuts.
  • Grease the square deep cake tin and pour in the mixture.
  • Bake in a moderate oven for 25-30 minutes or until the skewer inserted in centre of cake comes out clean.
  • Remove from the oven , leave to cool for 10 minutes, then cut into squares while still warm and leave to cool completely.

July 29, 2016


Butter (or) Margarine - 1/2 cup
Sugar - 2 cups
Eggs - 3
Vanilla extract - 1 1/2 tsp
Unsweetened chocolate - 3 squares (melted and cooled)
Cake flour - 2 cups (sifted)
Baking soda - 2 tsp
Salt - 1/2 tsp
Sour cream - 1 cup
Boiling water - 1 cup


  • Beat butter and sugar together in large bowl. Add eggs; Beat until light and fluffy. Beat in vanilla and chocolate. 
  • Sift together dry ingredients. Ad alternately with sour cream to butter mixture; beat well after each addition. Stir in boiling water. Pour into 2 greased and floured 9-inch layer-cake pans.
  • Bake in preheated 350 F oven 35 minutes or until cake tests done. Col in pan on wire racks 10 minutes. Turn out onto racks; cool completely. Fill and frost as desired. 

July 26, 2016


Bitter chocolate - 225 g (broken into pieces)
Water (or) Coffee - 6 tbsp
Butter - 25 g
Rum - 2 tbsp
Eggs - 4 (separated)


  • Melt the chocolate in the water over very low heat. Remove the pan from heat and beat in the butter and rum. 
  • Beat in the egg yolks one at a time.
  • Whisk the egg whites until they are stiff and mix them into the chocolate mixture. 
  • Spoon the mousse into small pots, cover the pots and refrigerate for up to 24 hours before serving.

July 23, 2016


Butter - 1/4 cup
Peanut butter - 1/2 cup
light brown sugar - 1 1/2 cup
All-purpose flour - 1 1/3 cup (sifted)
Eggs - 2
Vanilla extract - 1 tsp
Baking powder - 1/2
Flaked coconut - 3/4 cup
Semisweet chocolate pieces - 150 g


  • Cream butter with peanut butter thoroughly; add 1/2 cup brown sugar gradually, beating until fluffy.
  • Add 1 cup flour in halves, mixing until blended after each addition. Press evenly into greased 9x9x2-inch baking pan.
  • Bake at 350 F 10 to 15 minutes, or until lightly browned.
  • Meanwhile, beat eggs, extract, and 1 cup brown sugar until thick. Add a mixture of 1/3 cup of flour and the baking powder; beat until blended.
  • Stir in coconut and chocolate pieces. Spread evenly over partially baked layer in pan.
  • Return to oven and bake 30 minutes.
  • Cool completely and cut into squares or bars.

July 22, 2016


Plain flour - 120 g
Caster sugar - 40 g
Butter - 65 g
Egg yolks - 2
Orange rind - 1 tsp (grated)
Plain chocolate - 100 g


  • Sift the flour into a basin or on to a pastry board and make a well in the centre. Put the sugar, butter, egg yolk and grated orange rind in the well and work the mixture together with the fingertips until it forms a dough.
  • Knead lightly, then roll out on a lightly floured surface to 5 mm thickness. Cut out rounds using a 5 cm fluted cutter and place on a lightly greased baking tray. 
  • Bake in a preheated oven for 10 to 15 minutes. Cool on a wire tray.
  • Melt the chocolate in a small bowl over a pan of hot water. When the biscuits are cold spread the top of each with chocolate and make a pattern with a fork.

June 15, 2016


Milk powder - 2 cups
Coffee powder - 1/2 tsp
Cocoa powder - 2 tsp
Castor sugar - 2 tbsp
Almonds - 1/2 cup (crushed)
Cold milk as required


  • Combine milk powder, coffee powder, cocoa powder, castor sugar and almonds in a bowl.
  • Add enough milk to make dough.
  • Place it in the greased tray to set.
  • Cut into desired shapes or squares and keep in the refrigerator.

                       ఆల్మండ్ ఎక్లైర్స్ 

కావలిసిన వస్తువులు:
పాల పొడి - 2 కప్ 
కాఫీ పొడి - 1/2 tsp 
కోకో పొడి - 2 tsp 
పంచదార పొడి - 2 tbsp 
బాదం పప్పు - 1/2 కప్ (చిన్నముక్కలు)
చల్లని పాలు 

  • పాల పొడి, కాఫీ, కోకో, పంచదార, బాదంపప్పు అన్ని ఒక గిన్నిలో కలుపుకోవాలి. 
  • అందులో సరిపడా పాలు పోసి చపాతీ పిండిలా కలుపుకోవాలి. 
  • దీనిని నెయ్యి రాసిన పళ్ళెంలో కొద్దిగా మందంగా, సమానంగా అద్దుకోవాలి. 
  • వీటిని ముక్కలుగా కోసి ఫాయిల్ చుట్టి fridge లో  పెట్టుకోవాలి 

January 21, 2016


Bittersweet chocolate - 225 gms (chopped into very small pieces)
Water - 1 1/2 cups
Sugar - 1/2 cup + 1 tbsp


  • Combine the water and sugar in a saucepan and stir once.
  • Bring to a boil and immediately remove from the heat.
  • Add the chocolate pieces to the sugar syrup without stirring.
  • Cover and let cool for 10 minutes.
  • Gently stir the mixture until smooth.
  • Refrigerate for about one hour, until thoroughly chilled.
  • Pour the mixture unto the container of an ice cream maker and freeze according to the instructions.
  • Serve in chilled wine glasses.

December 10, 2015


Semi sweet or dark chocolate -125 gms
Milk - 1 tbsp
Golden or light corn syrup - 1 tbsp
Unsalted butter - 125 gms
Icing Sugar - 125 gms
Instant coffee powder - 2 tsp
Cocoa powder - 50 gms


  • Put the chocolate, milk and syrup in a small pan, heat gently until melted, then remove from the heat and leave to cool a little.
  • Beat the butter, icing sugar, coffee powder and half the cocoa powder together until light and fluffy, then slowly beat in the melted chocolate mixture and continue beating until the mixture is pale and fluffy.
  • Leave the mixture to set in the refrigerator for one hour, then roll lightly into small balls.
  • Roll them in the remaining cocoa powder.

October 08, 2015


Margarine - 60 ml
Graham crackers - 32 (crumbed)

For Filling:
Skim milk - 310 ml
Low cal chocolate pudding mix - 1 pkt
Cottage cheese (low cal) - 250 ml
Nondairy whipped topping - 250 ml


  • Melt the margarine and mix with the graham cracker crumbs; reserve 1/4th for topping.
  • Press remaining crumbs into the base of an 8" flan ring set on a serving plate. Refrigerate to firm.

For the filling:

  • Combine skim milk and chocolate pudding mix in saucepan. 
  • Cook and stir over medium heat until mixture is thick. Remove from the heat.
  • Turn cottage cheese into blender or food processor and blend to thoroughly creamy.
  • Stir into the pudding. Cool slightly.
  • Fold nondairy whipped topping into pudding.
  • Spoon mixture over crumb crust. Chill until firm.
  • Remove from flan ring and decorate with reserved graham cracker crumbs., pub-6783067284749878, DIRECT, f08c47fec0942fa0