Chocolate Splurge | Chocolate Cone with Whipped Cream and Fudge

>>  Wednesday, December 26, 2012

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For the final day of Kid's Delight on Desserts, I made this Chocolate Splurge. I saw this being done in one of the cooking contest that I was a judge. I was so impressed with the variety of dishes that the contestants displayed. I had noted down some of them that I wanted to make. This was one of the dish. The lady was quite comfortable making this with the cooking chocolate. 

This was the final dish that I made this weekend and one of the toughest since I had the boys so eager to see what I was making. They were so impatient that I had to give them each one before it could actually got set. The moment they saw me making the paper cones, nothing was more interesting. They wanted to make it themselves and didn't let me do anything. I was feeling so frustrated and with great difficulty managed to make it.

Above all, the whipping cream wouldn't peak and I had to add it almost in a liquid state. I just went ahead making it and set it to freeze. The overnight it took to set, ensured that the cone was done well, including the cream to set as well. As expected, it was there one moment, disappeared the next second. I was glad that I managed to click it when the kids were not so focused on it.

Sending this to Veena who is hosting my Kid's Delight Edition












Chocolate Splurge

Ingredients:

Cooking Chocolate - 75 grams
Rich / Double Cream -  200 ml
Icing sugar  - 15 grams
Chocolate chips - handful
Chocolate Fudge - 2 tbsp
Butter paper for making cones

Method

Cut ten 3 inch circles of baking parchment/ Butter paper. Shape each circle into a cone shape and secure with cello tape.

Melt the chocolate in microwave or double boiler, making sure there is no water coming in contact with chocolate.

Using a brush, dip into the melted chocolate, first coat the bottom of the cone fairly thickly then put some more chocolate and coat the inside of the cone all the way up to the top of the paper. 

Make sure that the inside of the paper cone is well coated with the melted chocolate and you are unable to see any uncoated paper. 

Place the cones in any empty kulfi moulds and put in the freezer for 10 minutes. Carefully peel away the paper. Store the chocolate cones in a container lined with butter paper.

For the filling:

Whip the cream until it forms peak. Put the whipped cream in a piping bag fitted with a star nozzle and pipe the mixture into the chocolate cones, in between add pieces of chocolate chips and chocolate fudge. Decorate with chocolate rice or chips again.

The chocolate cones can be made in advance and kept in refrigerator for upto a week. Do not fill them for more than 2 hours before serving.




Notes:

Other fillings can be Strawberries, Chocolate rice etc


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Bread Pudding Recipe | How to make Eggless Bread Pudding

>>  Tuesday, December 25, 2012

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For the second day of making Desserts for kids, I decided to make this Eggless Bread Pudding that I had bookmarked long ago. I had seen this in Meera's blog and I was taken in by the pictures she had posted of her kid. Those tiny hands crumbing the bread got fixed in mind. Though I always wanted to involve my kids while I was cooking, it ends up being so much of a hassle and a pressure to heart. 

Being prone to short temper, I really couldn't afford to risk that. I actually ended up having them at my foot every other moment, while I was making this, I was thinking either those mothers are saint or their kids angels. Either of that must be true. With us being neither, I safely decided never to attempt such adventure.

Coming back to the recipe, the pudding was awesome and we were reminded of bread halwa, that we remember my elder SIL once making for us. The recipe by itself is foolproof for anybody to easily attempt making it, only in my over enthusiastic tendency, I added half a cup milk more, which resulted in steaming for nearly 40 mins, before being baked for 20 mins. Anyway next time I will simply bake it or else stick to the measurement.

This is again one of those recipes that any normal, non chocoholic kids would love it. My boys are yet to reach that stage, however Konda liked it and so did all the older kids at home!

Sending this to Veena who is hosting my Kid's Delight Edition

















Eggless Bread Pudding

Ingredients Needed

White Bread - 5 slices
Sugar - 1 cup + 1 tbsp for caramel
Milk - 2 cups 
Butter  - 1 tbsp 
Vanilla essence few drops (I didn't add)

How to make Bread Pudding 

Crumble bread slices with hands or mixer.

Bring milk to boil and add sugar. Simmer for 5 minutes. Remove from gas and add bread pieces to the milk. Mix well.

Add butter. Let is stand for 15 minutes. Now add the vanilla essence. Keep aside for another 5 minutes.

Brush pudding pot with some ghee. Add 1 tbsp sugar. Place the pot on gas and cook for about 1 minute or so, till the sugar caramelizes.

Pour bread + milk mixture carefully - without disturbing the brown caramelized sugar coating.

Steam in a pressure cooker for about 30 minutes. When steam starts coming, switch the gas to low and cook till done.


Notes:

You can also use pav bun if you have. If you do not have butter you can go ahead with ghee as well.

The one mistake I made was adding half cup more of milk and I didn't rest it for 15 mins. This resulted in the pudding taking longer time than expected. I ended up baking it for 20 mins at 185 C

I skipped vanilla essence as I am somehow not able to tolerate the flavour.

Meera used a dome-shaped pudding container is that when the pudding is ready, you can invert the container and get a beautiful dome-shaped pudding with a beautiful caramel on top. Since I didn't have a pot like that I used heart baking tray, which though looked pretty on inverting, wasn't that typical domed one.

However the taste will make sure you forget all your complaints.


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Gooey Chocolate Pudding Cake | Eggless Chocolate Pudding

>>  Monday, December 24, 2012

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For the final week of Blogging Marathon # 23, I have taken up Kid's Delight Dessert, hosted by Veena this month. I have been short listing recipes for this edition for a while now. I had planned couple of them and though for the first day I wanted to make share something else, on a short note ended up making this Gooey Chocolate Pudding Cake, which simply turned out awesome.

This recipe I recently saw in NDTV and decided on spur to make. I reduced the proportion to make with just a cup of flour and everything was reduced to meet the requirement. This gooey chocolate pudding turns out with a crisp and crunchy top and soft gooey lower part, which lots of chocolate still in liquied state. I wasn't sure how much my boys would love it, however Konda loved it so much. She said it was simply superb, I guess I need not go further to say how much parents loved it too.

I served it with whipped cream. You can serve it with chocolate sauce or ice cream as well.

Sending this to Veena who is hosting my Kid's Delight Edition this month.









For making the top layer











Gooey Chocolate Pudding Cake


Ingredients Needed

For the pudding:

All purpose flour - 1 cup
Sugar, powdered - 3/4 cup
Cocoa powder - 2 tsp
Baking powder - 1 tsp
Salt a pinch
Milk 1/4 cup
Butter, melted unsalted -  2 tsp
Chocolate essence few drops

For the Topping:

Sugar, powdered - 1/4 cup
Brown sugar 1/4 cup
Cocoa powder - 2 tsp
Hot water 1 cup


Method

For the Pudding:

Preheat oven to 185 degrees C.

Sieve all purpose flour, cocoa powder and baking powder in a bowl. Add the powdered sugar, salt to the same and mix well.

Add milk, butter and chocolate essence gradually in the bowl & whisk well till all is incorporated. It will be thicker than usual cake batter.

Spread the batter in a glass baking bowl / a greased pan.

For making the topping:

In a bowl, whisk brown sugar, sugar and cocoa powder, add hot water to it. Mix well.

Pour this liquid on the batter, making sure not to disturb the batter, let the topping just be there.

Bake for 40 minutes at 185 C and 5 -6 mins at 175 C

The top will set and you will see a brownie like crust which is very crispy

Take it out and let it cool.

Serve with whipped cream or ice cream. This can also be served hot.



Notes:

This takes all of 40 mins, though I baked first for 20 mins, then did for 10 mins in interval.

If you want an individual serving, you can do that as it's easy to manage and serve. This way the gooey chocolate sauce will be all over, with the top very crispy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 23

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Pesara Janthikalu | Moong Dal Muruku

>>  Friday, December 21, 2012

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I have been late for my final post on Christmas special posts. I know most will relate to cakes, rolls when one thinks of Christmas. However I have related to our regional snacks like the previous ones Rose Cookies or the Shells or for that matter, the crispy murukus. 

When it is Christmas time, our Christian friends would be making their versions of murukus and send it across. With Deepavali being celebrated just couple of months back, I remember welcoming this treat again. During Deepavali when Amma used to send sweets and savouries to our friends, they would respond saying they will also be making murukus for their festival. So it happens that we end up enjoying their festivals with savories known to us.

Today's recipe is with Moong dal and rice that were made into Murukus. Actually this was one of the recipe that I wanted to try many months ago when I did the Moong dal theme, so after so many editions later, I finally got down to make it. Though I was being very diligent in making the dishes ahead, somehow this got missed and as a result, I become lazy, toying around thinking when I will get myself make this. So last evening when there was no dinner to be made, this got done.

Step by Step pictures








Pesara Janthikalu


Rice flour - 1 cup
Moong Dal powder (green - 3/4 cup
Red Chili powder -1  tsp
Ajwain seeds - 1/4 tsp
Baking powder - 1/4 tsp
Sal to taste
Ghee - 2 tbsp
Oil for deep frying
Curry leave flakes - 1 tsp (I did't add)

Chakli mould for making the muruku

How to make the murukus

In a wide bowl, take the flours, red chili powder, salt, ajwain and ghee. Crumble well and slowly add water to make a soft dough. Cover it and let it rest for at least 15 mins.

Heat a kadai with oil for deep frying.

Divide the dough in equal balls and fill in the mould. Close and press out murukus on the spatula.

When the oil is hot, gently drop the murukus into the oil. Cook on low heat to make sure the muruku is cooked on both sides.

Drain on a kitchen towel

Notes:


The dough can be rested for over an hour, but 15 mins can be enough.

The ajwain can be crushed well so that it doesn't get struck in the nozzle.

I used one star press and pressed on the spatula that's used for frying.

When you taste the dough, the raw moong dal taste will be more. Cooking it in low flame will make sure the raw smell goes.


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