All things Chocolaty

1. Chocola                                                                    

(Hot chocolate with a dash of coffee flavour topped with vanilla ice cream)

Ingredients:

A cupful of milk

¼ cup water

1 spoon sugar (adjust as per the sweetness you desire)

A pinch of instant coffee powder

¾ tbsp fresh cream or fresh malai

1 tbsp. grated dark brown (bitter) chocolate

A scoop of vanilla ice cream

Cocoa/coffee powder or chocolate sauce for garnishing (optional)

Method:

Heat milk in a vessel, add the water to it. Add sugar and coffee powder.

After ½ minute add the cream/malai and keep stirring continuously for ½ minute. (If using malai, blend it with the back of a spoon till it becomes smooth and runny like fresh cream)

Remove from flame and add the chocolate and gently swirl for a few seconds till the chocolate melts and combines with the milk.

Pour in a wide glass or a large coffee cup and place the ice cream scoop on it.

Garnish with cocoa/coffee powder or with some chocolate sauce.

2. Divine Chocolate Mousse in 7 simple steps

This recipe is simple and the mousse is as yummy and melt-in-your-mouth as the mousse you purchase from cake shops. It is explained in a step by step manner so that you can prepare it in an organized way.

Making chocolate mousse is absolute fun, provided you have the right recipe and collect ingredients exactly as per the recipe. Also, you need to be a bit fast or better, you could have someone to help around since you are using whipped cream, whipped egg yolk and gelatin, and you need to incorporate them into the recipe at the right time.

Use good quality chocolate to make the mousse delicious. It is always preferable to use dark (bitter) chocolate instead of milk one because of the higher density of cocoa solids result in a richer and superior outcome. 

Now, Soya cream is also available which is a better option than double cream since it has fewer calories and can be stored in the freezer for a longer time. It is also healthier as it is made from Soya milk which is high in Protein. In India it is available under the brand name Rich Cream. There is no compromise as far as the taste is concerned.

Ingredients:

200 gms. dark (bitter) chocolate- grated

100 ml. cream (e.g. Amul cream)

100 gms. double cream

1 egg yolk (preferably use a fresh egg bought from the vendor instead of one stored in the refrigerator)

¾ cup castor sugar

1 tsp. gelatine

3 tbsps. water

1 tsp. orange/ vanilla essence (use an oil based essence)

about 100 gms. bitter chocolate chips to be added into the mousse (optional)

a few chocolate curls or chips for garnishing (only if you want to garnish)

Method:

1. Truffle:

Warm Amul cream in a non-stick pan over medium heat and add the grated chocolate to it. Slowly stir with a whisk or a wooden ladle till the chocolate melts completely (it could take about a minute). Shut the gas and let it cool to room temp. This is the truffle which can be made before hand and stored in the freezer for a few days. When using it for the mousse remove it from the freezer (it will have solidified) and let it reach room temperature.

2. Sabayon:

Take a vessel filled about 1/3 with water and heat it on a low flame. In a steel bowl add the egg yolk and the castor sugar and place it above the vessel with water such that the base of the bowl doesn’t touch the water. Now whip the mix with an electric beater till it becomes thick, pale and double the volume (custardy). This is called the sabayon.

3. Hydrate gelatine:

Take gelatine in a small vessel and add 3 tbsps. water. Place this vessel in hot water till the gelatine melts completely. Add this to the sabayon. Let this cool to room temp.

4. Whip the cream:

Meanwhile, whip the double cream to soft peaks.

5. Essence and Truffle into Cream:

Add the essence and the chocolate truffle to the whipped cream. mouth

6. Fold:

Gently fold in the cream mix into the sabayon and add the chocolate chips if you want.

7. Transfer:

Pour this into glasses or bowls or into greased moulds if you want to de-mould them to give fancy shapes. Refrigerate for 3-4 hrs.

Garnish with chocolate curls or chips if you want. Serve chilled.


3. Recipe To Make Delicious Chocolate And Walnut Brownies At Home Easily

What you need:

100 gm butter or margarine
50 gm cocoa powder
2 eggs
200 gm castor sugar
50 gm self raising flour (sieved)
1/2 tsp. vanilla essence
100 gm lightly roasted and chopped walnuts
50 gm chocolate chips/ grated dark chocolate (optional)

Method:

1. Melt the butter or margarine in a heavy bottomed pan on a slow flame. Then stir in the cocoa powder and remove from heat.
2. Beat the eggs and sugar together until light and white and add the butter and cocoa powder mixture to it.
3. Add the flour and mix well.
4. Add the vanilla essence, walnuts and chocolate chips.
5. Place this mixture into a greased and lined shallow cake tin. Bake at 180 deg C for about 30 minutes.
6. Remove from oven and let cool. Cut into 2 cm (1 inch) squares to serve.

Options for serving:

Warm the brownies in a microwave for 20 seconds. Add a dash of chopped walnuts, some chocolate sauce and a scoop of vanilla or coffee ice cream.
or
Pour honey or caramel syrup over it.

Recipe for the chocolate sauce:

1/2 cup cocoa powder
1 1/2 cup sugar
2 cups milk
1 cup water
2 tbsp. butter

Mix the above ingredients in a heavy bottomed pan and heat them on a low flame to thicken. Keep stirring at intervals to avoid forming of lumps. Cook till it is thick and is of the required consistency i.e. of a sauce. Let cool before storing in the refrigerator.

4. Recipe for Basic Chocolate Sponge Cake - Eggless


Some tips to remember when preparing cakes:

When preparing cakes, check to see that all the ingredients are ready in front of you and within easy reach. Make sure scales are accurate in order to weigh the ingredients properly.

It is advisable to never guess the quantities, the time and the temperature while baking.

Sieving the flour is necessary as it helps remove lumps in it.

Make sure that the utensils and equipment used are clean, dry and hygienic.

The ovens should also be at the right temperatures.

Ingredients:

100 gms./ 1 cup all-purpose flour
4 tbsp. cocoa powder
200 gm. Milkmaid (condensed milk)
1/2 tsp. baking powder
1/4 tsp. soda-bi-carb.
50 gms. butter
3-4 drops vanilla essence

Method:

1. Sieve the flour with the cocoa powder, baking powder and the soda-bi-carb.

2. Cream the butter and milkmaid gently with a spatula.

3. Lightly mix in the sieved flour mixture and beat with a beater to get a smooth batter.

4. Add the essence and mix well.

5. Pour the batter in a greased and lined tin.

6. Bake at 180 degrees c for 20-25 mins.

7. Place a wire rack on top of the tin. Invert the tin, remove the cake, separate the lining paper and let cool.

8. Dust with icing sugar if you want a plain sponge cake.

Leave the cake plain if you prefer only a plain sponge cake but if you want it with chocolate cream then follow the method as given below:

1. Overturn the cake and place it on a smooth surface. If it doesn't stand properly slice the base slightly to give it a smooth surface.

2. Cut the cake horizontally into half, sprinkle sugar syrup*all around the lower slice properly to soften the cake.

3, Now pour chocolate sauce* all over and smoothen with a palette knife. Place the other portion of the cake on top and repeat with the syrup and sauce on top and even all around the cake.

It can be decorated in any desired manner.

Recipe for making the sugar syrup:

200 ml. water
60 gms. Sugar

Boil the sugar in the water till the sugar is melted. Cool and use.