Dark chocolate, walnut and date bites

Ingredients

8-10 soft dates, pitted

1/2 cup walnuts

1/2 cup dark chocolate, melted

1 tsp cocoa powder (optional)

Pinch of sea salt

 

How to make it:

Crush the dates and walnuts into a slightly coarse mixture, then stir in the melted dark chocolate, cocoa powder and sea salt. Roll into bite sized balls and chill for sometime before consuming.

 

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Easiest Egg-less Chocolate Brownies

Ingredients

Dark chocolate chopped 120 gm

Oil 50 gm

Butter 50 gm

Pdr sugar 200 gm

Thick curd ½ cup

Ragi flour  60 gm

Whole what flour 50 gm

Cocoa pdr 30 gm

Baking pdr ½ tsp

Baking soda ¼ tsp

Warm milk -3 tbsp or as needed

Vanilla essence 1 tsp

 salt 1/8 tsp

 

Preparations

Pre-heat oven to 175 C / 340 F.

Line an 8” / 20 cm square pan with parchment paper.

Melt the chocolate, butter and oil together in the microwave or over double boiler, cool slightly.

Stir in the pdr sugar, curd, vanilla , mix well.

Sift together ragi flour,,whole wheat flour, salt,cocoa pdr, baking pdr, and baking soda. Mix the dry ingredients gently with the wet ingredients. Add warm milk if the batter feels too thick, it should be of pourable consistency.o

Pour the batter into the prepared pan, tap it  well.

Bake for 22-25 minutes, until a toothpick inserted comes out with moist crumbs.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Chocolate Covered Raspberries

   

 Ingredients

12 ounces raspberries

6 ounces dark chocolate

Instructions

Wash raspberries and pat dry thoroughly with paper towels.

In a microwave safe bowl, heat chocolate at 50% power for 1 minute. Stir. Repeat at 30 seconds intervals until chocolate is completely melted.

Carefully dip the bottom 2/3 of each raspberry into the chocolate, leaving the top of the raspberry exposed. Or cover the entire berry, if you prefer.

Set dipped raspberries on a parchment or wax paper lined baking sheet. Refrigerate until serving.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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Choco Garden Mousse

 Ingredients

1 Paper cup  

50 ml Whipping cream

65 gm Milk/dark chocolate 

2  Oreo biscuits (crushed)

1Strawberry  

10 gm White chocolate

2 drops Orange food colour

 

Preparations

: Make Chocolate Shell

Take milk chocolate/dark chocolate and melt it (microwave in 30-sec intervals or double boiler). Pour melted chocolate into the paper cup. Rotate the cup to coat all sides evenly. Pour out excess chocolate. Keep in fridge for 15 minutes to set. Repeat coating once more (for strong shell). Chill again till fully hard.

Cut the paper cup carefully with scissors. Peel it off slowly? your chocolate cup is ready.

Take melted chocolate and mix with warm whipping cream to make smooth ganache. Whip remaining cream until soft peaks. Gently fold chocolate ganache into whipped cream. Your mousse is ready.

Crush Oreo biscuits roughly (not too fine).

Melt white chocolate. Add 2 drops orange food colour and mix. Dip or drizzle over strawberry. Let it set for 5–10 minutes.

Add biscuit layer. Add mousse. Repeat (biscuit + mousse). Top with crumbs. Place decorated strawberry.

Refrigerate for 30 minutes before serving.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Crinkle Brownie Cookies

  

 

Ingredients

200 gm Finely Chopped Dark Chocolate  

125 gm Butter

150 gm Powder Sugar  

100 gm Brown Sugar

Eggs  2130 gm Maida

3 tbsp Cocoa pdr

1 tsp Baking pdr

1/4  tsp Salt 

2 tbsp Chocolate Chips

 

Preparations

Preheat the oven to 180C.

Place the butter and chocolate into a heatproof bowl and set over a pan and gently simmering water.

Allow to melt, stirring occasionally until fully melted. Remove the bowl from the heat and set aside for the moment.

In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the eggs and sugars, on medium-high speed, for exactly 5 minutes.

Once the eggs have been mixing for exactly 5 minutes pour in the chocolate mixture and mix for a minute or so to combine.

Meanwhile mix together the dry ingredients, sieving the cocoa powder if it has lots of lumps.

Add the dry ingredients and mix very briefly just until combined. Use your spatula to give one last mix, scraping the bottom of the bowl to make sure everything is evenly combined.

Use a ice cream scoop to form the cookies. The batter will be a little on the wet side, so invert the cookie scoop just above the baking tray to avoid spills.

Make sure to leave plenty of space between each cookie as they will spread. Sprinkle each cookie with a little flaked sea salt before placing into the oven and baking for 12 minutes.

The cookies will come out of the oven with that wonderful crinkled look and slightly domed. They will collapse a little as they cool but this helps form that perfect fudgy center.

The cookies will be very soft so allow them to cool on the baking trays for at least 20-30 minutes before removing from the tray to cool completely. These cookies will keep for 4-5 days but will be best within the first 3 days.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Choco Nut Fudge Bombs

 

 

Ingredients

500 gm Dark Chocolate  

250 gm Fresh Cream

1 Cup Chocolate Cake  

25 gm Butter

1/2 Cup Mixed Nuts

Preparations

 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.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Chocolate Dorayaki with Chocolate Ganache Filling

  

Dorayaki, the beloved Japanese confection, gets a romantic chocolatey upgrade with rich, velvety ganache nestled between fluffy cocoa-infused pancakes.

Traditionally, Dorayaki consists of two light and airy pancakes filled with sweet red bean paste, a classic treat in Japanese culture. This version swaps the bean paste for luscious chocolate, making it the perfect sweet indulgence to share with someone special or enjoy as a heartfelt treat for yourself. Soft, chocolatey, and filled with love—this Dorayaki is a Valentine’s delight!

Ingredients

1 Cup Maida  

3/4 Cup Powdered sugar

1/2  tsp Baking pdr 

2 tsp Cocoa pdr

1/2  Cup Milk  

3 tbsp Condensed milk

1 tsp Honey  

1 tsp Vanilla essence

1 tbsp Butter  

11/2 Cups Dark chocolate

1/2  Cup Fresh cream

 

Preparations

Combine the dry ingredients in a bowl and set aside.

Combine all the wet ingredients except butter in a separate bowl.

Sift in the dry ingredients into the wet ingredients and fold them using spatula until well combined and forms a thick but free flowing batter.

Add butter to the batter and mix again using the spatula.

Heat a non-stick pan on a stove on low to medium heat and smoothly pour half cup of prepared batter on the middle of the pan.

Cook the Dorayaki pancakes to a light golden colour from both the sides.

Make all the Dorayaki pancakes in the same way and set them aside.

For the filling, heat the fresh cream in a saucepan and pour it over the chopped dark chocolate and mix together until the chocolate is smooth and melted and set it aside until it comes to room temperature.

Take a prepared pancake and spread the filling even on the inside and cover it with another pancake.

Your Chocolate Dorayaki cakes are ready to serve!

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs