Choc extravaganza

Choc extravaganza

food fix

Chocolate souffle

Ingredients:

2 ¼ cups milk (boiled); ½  cup drinking chocolate; 1 tbsp custard powder; 1 tbsp gelatin; ½ tin condensed milk (200 grams).
Method: Heat 2 cups of milk. When slightly hot, add drinking chocolate powder and stir. In ¼ cup milk, mix in the custard powder. Mix the custard milk with the hot drinking chocolate mix. Stir well so no lumps are formed. Heat some water in a pan and bring it to a boil. Take the gelatin in a small bowl and add about 1 ½  tbsp of the hot boiling water to dissolve it. (Do not allow the gelatin to harden) When gelatin has dissolved, immediately add to the boiling drinking chocolate with the condensed milk. Boil for about 5 minutes. Cool and pour into individual bowls. Garnish with walnuts and sweet cream. Refrigerate for 2 ½ - 3 hours.

Crunchy chocolate roll

Ingredients: 18 Marie biscuits (powdered); ½ tin condensed milk (200 grams); 2 tbsps of cocoa, ¾ cup of mixed nuts (almonds, cashew nuts and walnuts), 2 cups of desiccated coconut
Method: Grease a 12-inch long aluminium foil and keep aside. In a plate, make a soft dough mixture using the ingredients mentioned. Roll it out on the foil with a greased rolling pin. Spread the grated coconut over the rolled out mixture till the brown layer is fully covered. Now, slowly lift the brown layer and roll it tightly (like a Swiss roll). After this, wrap it in an aluminium foil like a toffee. Refrigerate it for 4-5 hours. Open the foil, cut into slices and serve.   

Chocolate fudge squares

Ingredients: 300 grams Marie biscuits (crushed ), ½ cup of raisins, ¼ cup of walnuts, 1 teaspoon of vanilla essence; 200 grams of fresh cream; 400 grams of cooking (milk) chocolate (small pieces).
Method: Crush biscuits and mix with vanilla essence. Add raisins and walnuts. Mix well and keep aside. In a heavy bottom pan, heat cream on very low heat. Add the cooking chocolate to it. Mix well till the chocolate melts. Remove from fire and stir well to make a smooth mixture. Pour a little more than half of the chocolate and cream mixture into the crushed biscuits, just enough to bind the mixture nicely. Line a shallow tin with aluminium foil (greased with butter) and put the mixture into it. Press and level it with your hands evenly.
Keep in the freezer for 10 minutes till set. De-mould the set biscuits and place it in a plate. Heat the remaining chocolate mixture and pour on the set biscuit mixture. Keep it back in the freezer for 10 -15 minutes to set. When set, keep it the refrigerator and just before serving, cut into 2-inch squares.

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