Double Chocolate-Chip Cookies

Hello all the chocolate lovers! I am back with some real chocolate treat. Double Chocolate-Chip Cookies. These cookies are the best cookies that can ever be made or had! These cookies are not too tough or not too soft, they are just perfect. Continue reading “Double Chocolate-Chip Cookies”

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Coconut Truffles

Coconut is such a treat when combined with chocolate and Coconut Truffles have always been my favourite. These truffles are easy to make and will make your taste buds tickle.These truffles are one of the easiest truffles and makes people wonder about how you made them in such a short time. Continue reading “Coconut Truffles”

Chocolate Pretzels

Chocolate Pretzels can be defined as a light biscuit with subtle flavour of chocolate.
These can be enjoyed alone or with chocolate sauce.
You can give them any shape, as what really matters is the soft and light chocolate flavour.
You can enjoy them with any beverage or like a dessert (with ice-cream and chocolate sauce)
Hope you will like them.
Here’s the recipe…
 
Ingredients:
All-Purpose Flour: 150g
Cocoa Powder: 25g
Butter, softened: 115g
Caster Sugar: 115g
Egg, lightly beaten: 1
Egg White of 1 egg for brushing and some sugar crystals for sprinkling.
 

 

Method:
       1.    Preheat the oven to 190°and grease 2 baking sheets.
       2.    Sift flour and cocoa-powder together and keep aside.
       3.    Cream butter and sugar till pale, light and fluffy.
       4.    add the egg and beat till well incorporated.
       5.    Add flour and cocoa-powder in 3 batches while beating.
       6.    Gather the dough into a ball and refrigerate for an hour in an air-tight container.
       7.    Roll out the dough into 28 equal sized balls.
       8.    Roll each ball into a rope and arrange it and give the shape of a pretzel.
       9.    Place on the greased baking sheets and brush the pretzels with egg white.
 10.   Sprinkle sugar on top of them and bake for 10-12 minutes.

 

 11.   Transfer to a wire rack to cool.


Announcement:

 
    Its a pleasure to announce that I am linking this recipe with an event hosted by Full ScoopsTaste Of Tropics and also East

Continue reading “Chocolate Pretzels”

Chocolate-Coffee Ganache

Ganache (as described on net) is a “glaze, icing, sauce, or filling for pastries 
made from chocolate and cream. Ganache is normally made by heating 
cream, then pouring it over chopped chocolate of any kind.
I love the silky texture of Ganache and absolutely love all the variations.

The thing I like about Ganache is its versatile texture that can be easily altered according to its use by reducing or increasing the cream content.
Ganache goes well with almost any dessert and its truffles are also amazing.
Ganache can be used as a sauce, filling or a base for frosting or in chocolates. Chocolate-Coffee Ganache or just Coffee Ganache is one of my favourites and I hope you will also like it.

Here’s the recipe…


Ingredients:

Dark Chocolate, chopped: 100g

Fresh Cream: 100g

Instant Coffee Powder: 1 tbsp


Method:
  
        1.    Take cream in a heavy-bottom pan and place it over low heat.

        2.    When bubbles start to appear add coffee powder to it. Stir nicely.

        3.    Add chopped chocolate and take the mixture off heat. stir with a spatula while melting the chocolate.             Keep on low heat again if needed for 20 seconds.

        4.    Mix everything nicely.

        5.    Allow it to cool.


Notes:
    
        1.    Any chocolate can be used (dark, milk or white.)
        2.    Do not overcook the cream.
   3.    Coffee content can be varied as per need.

  Announcement:

       Its a pleasure to announce that I am linking this recipe with an event hosted by Full ScoopsTaste Of Tropics and also East



Red-Velvet Cake-Balls | Red-Velvet Truffles

Red-Velvet Cake-balls are just out of the world. They taste yummy and are visually very appealing. The strong flavour of the glorious red-velvet cup-cakes is balanced perfectly with cream-cheese frosting and also with chocolate coating.


 If you want you can coat these cake-balls with dark chocolate or milk chocolate as well. They will also taste as good as these white ones. You can make a fresh Red-Velvet Cake or Cup-Cakes to make the cake balls or you can use the left over ones. They taste the same. For me it’s a real nice way to use all the left over Red-Velvet Cup-Cakes as the efforts put in making the cup-cakes gets fully and doubly paid…


These truffles are a unique way of eating the delightful red-velvet cake in a different way with chocolate.
If you like red-velvet cake then you will surely thank me for these.



Ingredients:

Red Velvet Cup-Cakes: 2 jumbo cup-cakes

Cream Cheese Frosting: 2 tbsp or as needed to make a firm dough. 

White Chocolate: 80 gm (for double coat) + some extra with red colour.

Method:

       1.    Take the cup-cakes and crumble them with a fork.

       2.    Add Cream-Cheese Frosting and made a bit tight dough.
       3.    Make equal sized balls and refrigerate for at least 20 minutes so that they don’t fall apart while coating.

       4.    Melt the chocolate and dip the cake-balls in it using dipping tools.

       5.    Refrigerate for another 15-20 minutes or until set and coat them again.
       6.    Take some melted white chocolate and add red colour gel to it and fill it in a piping bag.
       7.    Drizzle this chocolate on top to make them look cute.


Notes:
       1.    Double coat the balls as single coat of white chocolate looks a translucent.
       2.    I have used cup-cakes already frosted with cream-cheese frosting. You can use without frosted also.

Announcement:

Its a pleasure to announce that I have been invited to link my chocolate
recipes with an event hosted by Full ScoopsTaste Of Tropics and also East


Chocolate-Oreo Bombs

Chocolate-Oreo Bombs are truly of heavenly flavours. The cream cheese makes the Oreo filling gooey and delicious.

Chocolate-Oreo Bombs are real easy and take very less time to make. These divine bombs leave everyone asking for more and more.

The best part of making these bombs is that this recipe requires only 3 ingredients!

Chocolate-Oreo Bombs are a blissful combination of Chocolate Crème Oreo cookies, cream cheese and dark chocolate.

Here’s the recipe:

Ingredients:

Chocolate Crème Oreo Cookies: 13
Cream Cheese: 25 g
Dark Chocolate: 80 g

Method:

1.    Take 10 Oreo cookies and put them in a zip lock bag. Bash them with a rolling pin so that you get nice medium crumbs of the cookies.
2.    Take rest of the three cookies and split open all three of them. With a knife scrape the chocolate crème in each and add it to the crushed Oreo cookies.
3.    Grind these three cookies in a grinder to get super-fine crumbs.
4.    Add cream cheese to the medium crushed cookies and mix nicely to obtain a rough dense dough.
5.    Make 10 equal sized balls and keep them in fridge for some time.

6.    Melt the dark chocolate and dip all the balls one by one and keep on a plate lined with butter-paper.
7.    Sprinkle the fine Oreo crumbs on the bombs.

Notes:

           1.    For the dough, crush Oreo cookies in the plastic bag only with a rolling pin  and not in a grinder otherwise they will lose the crunchy texture.
           2.    Keep the Oreo and cream cheese dough balls in fridge for a good amount of time otherwise they will break while dipping in the melted chocolate.


Announcement:


Its a pleasure to announce that I have been invited to link my chocolate
recipes with an event hosted by Full ScoopsTaste Of Tropics and also East

Do share your recipes as well!


White Chocolate Coated Strawberries

Being a girl I simply can’t stop myself from complementing and going “awwwwww” over cute and “pink” stuff…

One of such things is a strawberry coated with white chocolate… The Contrast of the colors itself plays the trick.
White Chocolate coated Strawberries are little cute treats that are not only admired by children but also adults. They taste great and are good replacements for heavy and “calorie-packed” desserts. 

Here’s how to make these cute little treats…


Ingredients:

Strawberries: 7-8

White Chocolate: 150 g

Any sprinkles or jimmies (I have used strawberry jimmies and mixed sprinkles)
Method:

      1.   Wash and clean the strawberries with cold water.
     
      2.   Dry them thoroughly*.
  
      3.   Melt White Chocolate
      4.   With the help of dipping tools dip strawberries in chocolate, one at a time.

      5.   Keep the chocolate dipped strawberries on a plate lined with butter- paper.

      6.   Sprinkle the jimmies or the sprinkles over the strawberries.

      7.   Let the chocolate set.
*Notes:

      1.   Dry the strawberries thoroughly otherwise the water in them will spoil the chocolate.

      2.   Make these strawberries fresh. Consume within 1-2 days.

      3.   Keep them refrigerated.


Suggestions:

Strawberries can also be dipped in milk chocolate or dark chocolate or half-half in both also.

Announcement:

Its a pleasure to announce that I have been invited to link my chocolate
recipes with an event hosted by Full ScoopsTaste Of Tropics and also East