These delicious Eggless Chocolate Muffins are almost the same the Eggless Chocolate Brownie, modified a bit by adding Corn flour to the flour and these muffins turned out even more spongy and moist. Fearing that the batter will overflow, I poured only about 1/2 of the muffin cups. They rose up so well and didn't overflow.
The first batch disappeared before I could even think about it. The chips gave a wonderful taste and you don't require anything to compliment the sweetness. Imagine baking these muffins about three batches and not able to find enough for a picture. Decided to click with the tray as I knew it will disappear before I could arrange the plate.
Eggless Chocolate Muffins with Choco Chips
All purpose flour / Maida - 1 cup
Corn flour / Corn Starch - 1 tbsp
Icing sugar - 3/4 cup
Cocoa - 1/4 cup
Milk - 5 tbsp
Melted butter - 5 tbsp
Curds - 6 tbsp
Baking powder - 1/2 tsp
Soda bicarb - 1/2 tsp
Chocolate Chips - 1 tbsp
Salt a pinch
Grease the muffin tray with butter, dust with icing sugar.
Pre heat the oven at 230 C, then bake the muffin at 230 C for 10 mins, then at 185 for 2 -3 mins.
How to make Eggless Chocolate Muffins
Sieve maida, cocoa, cornflour soda & baking powder in a bowl.
MW the butter to melt. Beat the curds to get uniform consistency.
Add all the wet ingredients to the flour and mix well with a spatula, making sure there are no lumps. finally add some chocolate chip to the bowl, save some for topping
Pour into the greased muffins almost to 3/4ths of the dents, top with chocolate chip.
Bake 230 deg C for 10 mins, then reduce to 185 Deg C for 2 -3 mins.
While I was thinking what different recipe should I post so that I meet both theme requirement, I saw Peddu walking around with the cover of the popsicles that I used for making Kesar Kulfi. He remembers that kulfi all of a sudden and asks me when I was going to make it again for them. That struck that I could very well make it again this time with chocolate flovour as my kids forever love anything chocolate.
First time I went to the supermarket I picked a pack of heavy cream, totally forgetting that I would need unsweetened khova and not cream. Well the day I was making it I realized my mistake and went about so many shops to get hold of the khova, everywhere it's mostly sold as sweetened khova. Finally I found the place that sells wholesale and they won't sell 100 gms. So I convinced them to give me 200 gms and back to making the chocolate flavored kulfis. I also added chocolate chip as extra attraction.
I followed the same recipe as for Kesar Kulfi, adding cocoa powder and chocolate chip to make Chocolate Kulfi with Chocolate Chip.
The kids are having a feast with Chocolate Kulfi and Chocolates. That reminds me that I have to use that cream to make ice cream. Well it's a chocolate heaven at home these days.
Step by Step Picture Recipe
When you see the back of your ladle covered you are done..
Place the chocolate chip on the bottom.
Add the rest to the kulfi mix.
Condensed Milk - 1 tin (400 gms)
Milk - 4 cups
Plain Kova / Unsweetened Khova - 100 gms
All purpose flour / Maida - 1 tbsp
Cocoa powder - 2 -3 tsps
Chocolate Chips - for garnishing
How to make Chocolate Kulfi at home:
In a bowl, take the flour and mix with milk to form a smooth paste. Likewise, blend the cocoa powder to a smooth paste.
In a thick bottom pan, take the condensed milk and milk. Put it in low flame and continue cooking.
Add the flour mix to the pan. Then add grated kova to the boiling mix. At this point the mix might thicken and kova may not mix well. you can remove, strain and pulse the residue for couple of times to get a smooth mix.
Then put it back and bring it to boil, while you are constantly stirring. At this stage add the cocoa mix. Stir well and continue cooking. When it really boils out, simmer and continue stirring for 5 mins in simmer.
Once done, allow it to cool completely. Stir it couple of times to make sure skin is not formed on top.
Wash the moulds, add the chocolate chips to the bottom. Once the chocolate kulfi mix is cooled, mix in chocolate chips.
Transfer to moulds and freeze overnight.
I got to taste this chocolate kulfi just a wee bit and know it was so delicious. If you are a chocolate fan, I am sure you would want to try this!
If you are going to use popsicle moulds like I did, then once it's frozen, dip them into hot water. The kulfi will easily come out.
Overnight is mostly enough, but freeze for some more hours if it's not enough.
One Kesar Kulfi somehow got missed and was in the freezer until couple of months back. I saw and was overjoyed. I enjoyed it all by myself saying I wasn't sure if it was safe for kids as it was kept for 3-4 months, trust me it was simply awesome..:)
I had something ready for today but then I was so tempted to make those Chocolates I used to make during my college days. I remember saying I should check out the recipe and make them again. So when I got a day off middle of the week, what do you expect me to do. I went in search of the old recipe book, while flipping through the handwritten book I was hit with nostalgia on the number of times Amma and I would have sat with it and discussed recipes. The dairy has all hand written recipes that we have collected over years. There were infact three different recipes for homemade chocolates, I remember making with Milk powder and so selected this recipe.
I am sure I will always get another chance to try out the other two recipes. This recipe again is very quick to make and you won't go wrong. I was so glad when Chinnu tasted a tiny bit and said he loves this. I am sure one can't go wrong in making a dish following the recipe, but I realized I can. Instead of getting a sugar syrup, I was in haste to remove some impurities I found in the sugar and completely forgot about cooking the sugar to a thread consistency. Result was, I was chatting with Athamma and before I could even realize I poured the sugar into the milk powder. Anyway I rescued it by cooking it till I felt the consistency was right.
After setting it for over almost 24 hr, I think the chocolate is set in the correct texture. I made this on Thursday late evening and thought overnight refrigeration would be enough. But it took the entire day and this morning to get to the shape. If you followed the sugar thread method, I am sure it will come out quicker. Otherwise it will taste like a fudge.
Step by Step Pictures
Homemade Chocolate Recipe 3
Milk Powder - 2 cups
Sugar - 1 & 3/4 cups
Unsweetened Butter - 1 cup
Cocoa powder - 1/4 cup
Water - 1/4 cup
How to Make Chocolate
In a bowl, mix milk powder, cocoa powder.
Heat a thick bottom pan with sugar and water. Remove impurities if any. Continue cooking till you get a thick sugar syrup.
Then add the milk powder, cocoa powder mix and butter. Mix well and keep blending it till you find the sides leaving.
Have a greased aluminum foil coated square pan, pour the hot chocolate and tap on the floor for air to be removed
Refrigerate till done. It took me about 24 hrs for it to be set.
First time round I made the mistake of straining the sugar directly into the milk-cocoa powder mix and then cooking it. This will also work well. But best will be to get the sugar syrup well and then add the mix.