Choco-Nut Fudge Bombs

 

Ingredients

500 gm Dark Chocolate  

250 gm Fresh Cream

1 Cup Chocolate Cake  

25 gm Butter

1/4 Cup Mixed Nut

 

Instructions

To prepare the ganache

In a vessel, bring fresh cream to a boil using the double boiler method.

Add chopped dark chocolate pieces and butter to it, keep it for 2 minutes. 

 

After 2 minutes, with a whisk, mix the melted chocolate into the boiled cream to form a smooth paste. Allow it to cool for a few minutes. 

 

Crumble cake slices and set it aside. 

 

Add the cake crumbs into the ganache and fold it in. 

 

Add chopped nuts to this mixture and fold. 

 

In a tray, line butter paper. Scoop out the mixture into balls and place it on the butter paper. 

 

Now, place it in the fridge overnight. 

 

Serve it chilled as dessert, the next day.

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Chocolate Mousse Cake

 Ingredients and prep

 apples 2 peeled, cored and chopped

cook in little water with little sugar

blend with melted chocolate

pour into a tin lined with parchment paper, top with some chocolate chips

Chill in the fridge, cut into pieces and serve. 

 

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Candy & Coffee Custard Trifle

 Ingredients:

1 pack of ladyfinger biscuits
2 cups coffee (brewed and cooled)
1 cup vanilla custard
1/2 cup crushed hard candy (your favorite flavor)

Method:

Dip the ladyfinger biscuits in the cooled coffee and layer them at the bottom of a trifle dish.
Pour a layer of vanilla custard over the biscuits.
Sprinkle a generous amount of crushed hard candy on top of the custard.
Repeat the layers until you fill the dish, ending with a custard layer.
Chill in the refrigerator for at least 2 hours before serving.

 

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