COFFEE TRUFFLES

These coffee centred morsels are simplicity itself to make. The perfect way to end a meal.

Preparation Time : 10 mins.

Cooking Time : 10 mins.

Makes 15 truffles.

For the coffee truffle

1 cup (125 grams) milk chocolate, finely chopped
1/2 cup (100 grams) cream
2 teaspoons instant coffee powder
For the chocolate covering
250 grams dark chocolate
Method

1. Heat the cream in a non-stick pan and bring it to a boil.

2. Remove from the fire, add the coffee powder and chocolate and mix well to get a smooth mixture.

3. Refrigerate till it sets (approx. 30 to 40 minutes).

4. Divide into 15 equal parts and shape into even sized rounds.

5. Refrigerate for another 20 minutes.

For the chocolate covering

1. Chop the chocolate into small even-sized pieces and put it in a bowl.

2. Place the bowl on top of a double boiler, taking care to see that the base of the bowl is not in
contact with the water in the double boiler.

3. Once the chocolate starts melting, stir continuously till the chocolate melts completely and
resembles a smooth sauce [(about 42°C (108°F)].

4. Immediately remove from the double boiler and pour onto a clean, dry marble surface or your
kitchen platform.

5. Cool the chocolate to room temperature using a palette knife by using the flat side in an up and
down motion, so that the chocolate cools evenly and no lumps remain [approx. 26°C (80°F)].

6. At room temperature, the chocolate will neither be warm nor cool. To test the temperature of the
chocolate, touch it with the back of your finger.

7. Put the chocolate back into the bowl with the help of your palette knife or dough cutter.

8. Use this melted chocolate immediately.

How to proceed

1. Fill the depressions in the chocolate mould with melted chocolate using a tablespoon and tap the
chocolate filled mould gently so that the chocolate coats the depressions evenly and no air gaps
remain.

2. It is advisable to use chocolate moulds which have depressions of about 12 mm. (1/2") depth.

3. Overturn the mould and tap it lightly on your kitchen platform or a marble surface so that all the
excess chocolate gets poured out and only a thin layer of chocolate coating the depressions of the
mould (i.e. the chocolate shell) remains.
CHOCOLATE SAUCE

Cooking Time : 10 min.

Preparation Time : 10 min.

Makes about 3 teacups.

Ingredients
100 grams (4 oz.) plain or milk chocolate, broken into small pieces
1 tablespoon plain flour (maida)
1/2 teacup milk
3 teaspoons cocoa (approx.)
200 grams (7 oz.) beaten cream
4 to 5 tablespoons sugar
1/2 teaspoon vanilla essence
1 tablespoon butter
Method

1. Melt the butter and fry the flour on a slow flame for 1/2 minute.

2. Add the milk, chocolate pieces, cocoa, cream, sugar and 1 teacup of water. Go on stirring and
cooking on a slow flame until the mixture becomes thick.

3. Stir in the essence.

CHOCOLATE VELVET CAKE

Velvety smooth in touch and taste.

Cooking Time : 20 min.

Preparation Time : 20 min.

Serves 6 to 8.

For the cake

1 three-egg fatless chocolate sponge cake mixture
1 teaspoon vanilla essence
To be mixed into a soaking syrup (for the cake)
1/2 teacup water
3 teaspoons powdered sugar
Other ingredients
200 grams (7 oz.) fresh cream
3 tablespoons powdered sugar
50 grams (2 oz.) grated chocolate
1 teaspoon butter
2 tablespoons chopped walnuts
For the cake

1. Add the essence to the cake mixture. Pour into a well-greased and dusted 200 mm. (8")
diameter tin and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. The cake is
ready when it leaves the sides of the tin and is springy to touch.

2. Cool the cake and divide into 2 parts horizantally.

3. Sprinkle the soaking syrup on both the cake parts.

How to proceed

1. Beat the cream with the sugar until thick.

2. Spread a little sweetened cream over one cake part and put the other part on top. Spread the
remaining cream on the top and sides.

3. Melt the chocolate with the butter and 1 teaspoon of water on a slow flame. Trickle this melted
chocolate all over the cake.

4. Sprinkle walnuts on top.

5. Cut into slices and serve cold.

CHOCOLATE CHIP COOKIES

Chocolate chips make all the difference.

Cooking Time : 20 min.

Preparation Time : 20 min.

Makes 20 pieces.

Ingredients
170 grams (6 oz.) plain flour (maida)
115 grams (4 oz.) butter
CHOCOLATE FACES

Children will just gobble up these yummy cakes.

Preparation Time : 20 mins.

Cooking Time : 40 mins.

Makes 25 faces.

Ingredients
1 three-egg Victoria sponge cake mxiture
1 small slab milk chocolate
2 teacups sieved icing sugar
1 teaspoon vanilla essence or 1/2 teaspoon lemon essence
vanilla butter cream or a few colourful sweets and decoration balls
Method

1. Add the essence to the cake mixture.

2. Arrange baking cases on a baking dish.

3. Put 1 tablespoon of the cake mixture in each baking case.

4. Bake in a hot oven at 400°F for 20 minutes.

5. Cool and keep aside.

6. Melt the chocolate slab (without adding any water) in a double boiler and add the melted
chocolate to the icing sugar. Add a little water if required.

7. Spread this icing over the cakes.

8. Pipe a little butter icing on each cake to make eyes and nose. Alternatively, make eyes and nose
using sweets and decoration balls.
Tips
VARIATION : CHOCOLATE FACES (EGGLESS)
Proceed as above using eggless chocolate sponge cake mixture instead of for Victoria sponge cake
mixture

WHITE CHOCOLATE PISTACHIO TRUFFLES

These delicious creamy white chocolate truffles will testify that nothing is as nice as home-made
chocolates.

Cooking Time : 5 mins.

Preparation Time : 10 mins.

Makes 30 truffles.
For the white chocolate truffle
1 cup (125 grams) white chocolate, chopped
1/3 cup fresh cream
a few drops coconut essence
To be mixed into a topping
3 tablespoons coarsely powdered pistachios
3 tablespoons desiccated coconut
For the white chocolate truffle

1. Heat the cream in a broad pan and bring it to a boil.

2. Remove from the fire and add the white chocolate and coconut essence. Mix well to get a smooth
mixture.

3. Refrigerate until firm.

How to proceed

1. Divide the white chocolate truffle into 30 equal portions.

2. Shape into even sized rounds.

3. Evenly coat the pistachio and coconut topping on the truffles by rolling them in the topping
mixture.

4. Refrigertate until firm.

5. Serve chilled.
Tips
Use 1 tablepsoon Malibu (coconut flavoured liqueur) instead of coocnut essence to get a better flavour.
CHOCOLATE TRUFFLE CAKE

An all time favourite. Rich chocolate truffle layered between chocolate sponge cake is truly a chocolate
lovers delight.

Cooking Time : 10 mins.

Preparation time : 15 mins.

Makes 1 cake

Ingredients
1 (150 mm. (6") diameter) chocolate sponge cake
For the chocolate truffle icing
2 cups (300 grams) dark chocolate, chopped
1 cup (200 grams) cream
To be mixed into a soaking syrup
2 tablespoons sugar
¼ cup water
2 tablespoons rum (optional)
For the garnish
¼ cup fresh cream, whipped
½ cup chocolate curls
Method

1. For the chocolate truffle icing

2. Put the cream in a saucepan and bring it to a boil.

3. Add the chocolate and mix well using a whisk till it resembles a smooth sauce. Remove from the
flame.

4. Stir over a bowl of ice to cool quickly.

How to proceed

1. Slice the chocolate cake horizontally into two equal parts.

2. Place one half of the cake on a serving plate and sprinkle half the soaking syrup in order to make
the cake moist.

3. Spread half of the truffle over the cake layer and sandwich with the other half of the cake.

4. Moisten this cake layer with the remaining soaking syrup.

5. Spread the remaining of the truffle on top and sides.

6. Serve chilled, garnished with swirls of whipped cream and grated chocolate.
Tips
VARIATION : MANGO TRUFFLE CAKE
Add finely chopped mango pieces of 1 mango at step 3 along with the truffle and garnish with mango
slices.

QUICK CHOCOLATE MOUSSE CAKE

This mousse cake makes a perfect end to a special family meal.

Preparation Time : 8 mins.
Cooking Time : 7 mins.

Serves 6 to 8.

Ingredients
1 (150 mm. (6") diameter) chocolate sponge cake
1 packet china grass (chocolate flavour)
2½ cups (500 ml.) milk
¼ cup cocoa powder
200 ml vanilla ice-cream
For the garnish
½ cup dark chocolate, grated
Method

1. Cut the cake horizontally into half.

2. Let the ice-cream soften a little by leaving it at room temperature for 10 minutes.

3. Heat the milk with the china grass, stirring till it dissolves. Add ¼ cup cocoa powder. Heat for
some more time. Strain and let it cool.

4. When the milk mixture comes to room temperature, whisk in the ice-cream.

5. Pour half this mixture over one half of the sponge which is placed in the tin.

6. Place the other half on top and pour the remaining mixture on it.

7. Refrigerate till firm. Serve chilled garnished, with the grated chocolate.
HOT CHOCOLATE

A delicious and simple chocolate treat for everyone who loves chocolate.

Preparation Time : 5 mins.

Cooking Time : 5 mins.

Serves 2.

Ingredients
1 cup milk
½ cup water
¼ cup grated chocolate
To serve
2 teaspoons whipped cream, (optional)
Method

1. Mix all the ingredients together.

2. Heat the mixture, while stirring continuously ensuring the chocolate melts and no lumps remain.

3. Strain the mixture into 2 cups and serve immediately topped with the whipped cream.
Tips
VARIATION : SPICED HOT CHOCOLATE
Add ¼ teaspoon cinnamon powder in step 1 to get an aromatic spiced hot chocolate.

EGGLESS CHOCOLATE SPONGE CAKE.

Cooking Time : 30 min.
Preparation Time : 10 min.

Serves 4 to 6.

Ingredients
1/2 can (400 grams for full can) condensed milk
125 grams self raising flour
2 tablespoons cocoa powder
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
60 ml. melted butter or margarine
1 teaspoon vanilla essence
Method

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

2. Mix the condensed milk, flour mixture, 100 ml. of water, the vanilla essence and melted butter
thoroughly.

3. Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6" or 7") diameter tin.

4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature
to 180 degree C (350 degree F) and bake for a further 15 minutes.

5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, takeout
from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.

6. Cool the cake.

Tips
To test if the cake is done, pierce a wooden tooth-pick through it. If it comes out clean the cake is done.
Bake the cake in the middle of the oven as this corresponds most exactly with the dial setting.
Always let the cake cool slightly before removing from tin
CHOCOLATE CAKE

A rich dark chocolate cake.

Preparation Time : 5mins

Baking Time : 20 mins.

Ingredients
2 tablespoons cocoa powder
1 cup plain flour (maida)
1 teaspoon baking powder
1/2 teaspoon soda bi-carbonate
1/2 can (400 grams for full can) condensed milk
1/2 cup melted butter
1 teaspoon vanilla essence
Method

1. Sift the cocoa powder, flour, baking powder and soda bi-carbonate.

2. Combine all the ingredients together with 1/2 cup (100 ml.) of water in a bowl and mix well using
a whisk.

3. Pour this mixture into a greased 150 mm. (6") diameter baking tin.

4. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife inserted into the cake
comes out clean.

5. Unmould and cool on a wire rack.

6. Cut into 1" squares and serve or use as required.

CHOCOLATE TRUFFLES

Easy to make rum and coffee flavoured chocolate truffles rolled in castor sugar, cocoa powder and
walnuts.

Cooking Time : 5 min.

Preparation Time : 15 min.

Makes 30 truffles.

Ingredients
250 grams chocolate, grated
1/2 cup unsalted butter
1 cup icing sugar
1 teaspoon coffee
2 tablespoons rum (optional)
For the garnish
castor sugar and cocoa powder
2 tablespoons walnuts, chopped
Method

1. Mix the coffee with 2 tablespoons of hot water.

2. Melt the chocolate and butter in a pan. Add the sugar and coffee liquid.

3. Beat lightly. Add rum if desired and remove from the fire.

4. Cool and refrigerate till firm.

5. Roll into small balls and keep-aside.

For the garnish

1. Mix the cocoa powder, castor sugar and chopped walnuts in a plate.

2. Roll the truffle balls in this mixture.

3. Serve in small paper cups.

Tips
Cook the chocolate on very low heat as it tends to burn very quickly leaving an unpleasant taste.
If refrigerated, these could be stored up to a fortnight.
CHOCOLATE SAUCE (QUICK AND EASY)

Preparation Time : 5 minutes

Cooking Time : 10 minutes.

Makes 1 cup.

Ingredients
2 tablespoons grated chocolate
2 tablespoons cocoa powder
2 tablespoons brown sugar or plain sugar
2 tablespoons cornflour
1 tablespoon butter
Method

1. Mix all the ingredients with 2 teacups of water and cook on a slow flame till the mixture is slightly
thick.

MEXICAN HOT CHOCOLATE

This cinnamon flavoured chocolate makes a nourishing and delightful nightcap.

Cooking Time : 10 mins.

Preparation Time : 10 mins.

Serves 4.

Ingredients
1 tablespoon cocoa
1 tablespoon sugar
1/2 teaspoon powdered cinnamon
a pinch salt
4 teacups milk
3/4 teaspoon vanilla essence
100 grams fresh cream
Method

1. Mix the cocoa, sugar, cinnamon and slat in a small bowl.

2. Heat 1 teacup of the milk in a vessel. When it starts boiling, add the cocoa mixture and beat until
the mixture is very smooth.

3. Add the rest of the milk and heat on a slow flame.

4. Stir in a vanilla and add the cream.

How to proceed

1. Just before serving, beat with a rotary beater till frothy.

BLACK FOREST

Another version of the famous Schwarzwald cake.

Cooking Time : 20 mins.

Preparation Time : 30 mins.
Serves 8 to 10.

Ingredients
1 three-egg fatless sponge mixture
1 small can (450 grams) cherries
1 tablespoon red jam
300 grams fresh cream
4 to 5 tablespoons powdered sugar
1 recipe shortcrust pastry (using 55 grams plain flour and 25 grams
cold butter)
2 tablespoons rum or brandy or kirsch
grated chocolate for decoration
Method

1. Stone the cherries. Keep aside 3 tablespoons of the syrup and add the rum to it.

2. Bake the sponge mixture in a well-greased and dusted 175 mm. (7") diameter tin.

3. Cool the cake and trim form the top and bottom.

4. Cut the cake into 2 horizontally.

5. Sprinkle the syrup over the cake parts. Allow to soak for 10 minutes.

6. Roll out the shortcrust pastry dough to 175 mm. (7") diameter and bake in a hot oven at 450°F
for 10 minutes.

7. Cool the pastry.

8. Apply a thin layer of jam over the pastry.

9. Put one part of the cake over the pastry.

10. Beat the cream with the sugar until very thick.

11. Spread a little cream over the cake, arrange the cherries on top and spread a thick layer (at least
12 mm. (1/2")) of cream over the cherries. Chill in the freezer compartment of a refrigerator for
10 to 15 minutes.

12. Put the other cake part on top, spread the remaining cream and decorate with grated chocolate
and cherries.

13. Chill the cake.

14. Serve cold.

Tips
VARIATION : BLACK FOREST (EGGLESS)
Proceed as above using eggless chocolate sponge cake mixture instead of fatless chocolate sponge
mixture.

CHOCOLATE WALNUT FUDGE

A rich chocolate walnut fudge. Great to serve with a glass of milk.

Cooking Time : 15 mins.

Preparation Time : 5 mins.

Serves 4.
Ingredients
1/2 can (400 grams for full can) condensed milk
1/3 cup cocoa powder
1/2 teaspoon vanilla essence
1 tablespoon plain flour (maida)
1/2 cup (60 grams) butter
1/2 cup chopped walnuts
Other ingredients
oil for greasing
Method

1. Combine all the ingredients except the walnuts in a heavy bottomed saucepan and cook over a
medium flame, stirring continuously.

2. Cook till the mixture thickens and starts leaving the sides of the pan (approx. 10 minutes).

3. Add the walnuts and mix well.

4. Put into a 100 mm. x 100 mm. (4" x 4") greased square tin and allow it to set at room
temperature.

5. Cut into squares and store in an air-tight container.

Tips
You can use cashewnuts instead of walnuts.

CHOCOLATE TRUFFLE ICE-CREAM

A rich and creamy frozen dessert.

Cooking Time : 10 mins.

Preparation Time : 5 mins.

Makes 4 scoops.

Ingredients
1/2 cup (60 grams) dark chocolate, chopped
2 teaspoons cornflour
1 cup milk
3 tablespoons castor sugar
1/2 cup (100 grams) fresh cream
Method
1. Heat 2 tablespoons of water in a saucepan and bring to a boil. Remove from the fire, add the dark
chocolate and mix well to get a smooth sauce. Keep aside.

2. Mix the cornflour in 1 to 2 tablespoons of cold water and keep aside.

3. Heat the milk in a heavy bottomed pan. When it comes to a boil, add the dissolved cornflour and
castor sugar and cook for a further 2 minutes, stirring continuously.

4. Remove from the heat and cool completely.

5. Whip the cream till soft peaks form.

6. Gently fold the cooled milk mixture and the melted chocolate into the whipped cream using a
spatula.

7. Pour into a shallow freezer-proof dish and freeze till slushy.

8. Remove from the freezer and beat with a whisk till it is smooth and creamy.

9. Freeze again till firm.

Tips
You can also add white or dark chocolate chips into this recipe at step 8, to get Chocolate Chip Ice-cream.

CHOCOLATE SOUFFLE

Tall, dark and handsome.

Cooking time : 30 mins.

Preparation time : 15 mins.

Serves 8

Ingredients
3 large eggs
1 teaspoon vanilla essence
300 ml milk
6 tablespoons sugar
1 teacup beaten fresh cream
1 packet (11 grams) strong gelatine
2 tablespoons chocolate powder
1 tablespoon cocoa
For decoration
a few walnuts
a little sweetened cream
Method
1. Prepare a souffle dish by tying a band of greaseproof paper.

2. Mix the gelatine in 1/2 teacup of cold water. Warm until the gelatine dissolves.

3. Separate the eggs.

4. Mix the milk, sugar, chocolate powder, cocoa and egg - yolks.

5. Put to cook on a slow flame.

6. Go on stirring until it becomes like a custard.

7. Take off the fire and cool the mixture.

8. Add the gelatine soluttion to the mixture.

9. Put the vessel containing this mixture in a large vessel filled with ice cubes and go on stirring all
the time.

10. When the mixture gets slightly thicker, add the cream.

11. Go on stirring over the ice for 2 minutes.

12. Beat the egg - whites stiffly.

13. Now add the beaten egg - whites and the vanilla essence.

14. Take the vessle off the ice. Mix egg - whites thoroughly into the minxture.

15. Pour the mixture into the prepared souffle dish and put to set in the freezer compartment of a
refrigerator.

16. Just before serving, remove the paper. Decorate with sweetened cream and chopped walnuts.

17. Serve cold.

Tips
You can also set this souffle in any serving bowl and without greaseproof paper.

BALCK FOREST CAKE

A different chocolate cake with a high layer of cream. Be sure to follow the recipe step.

Preparation time : 40 mins.

Cooking time : 20 mins.

Serves 8

Ingredients
2 eggs
85 grams sugar
40 grams self raising flour
15 grams cocoa
1 teaspoon vanilla essence
2 tablespoons powdered sugar for the syrup
3 tablespoons melted butter or margarine
For decoration
 grated chocolate
biscuits crumbs for decoration
For the crust
2 tablespoons melted butter or margarine
1 teaspoon sugar
2 teaspoons melted raspberry jam
6 to 8 Marie biscuits
For the cream
1 packet strong gelatine
2 egg - whites
5 tablespoons powdered sugar
1/2 teaspoon vanilla essence
200 grams fresh cream
For the cake

1. Grease and dust a 175 mm. ( 7") diameter tin.

2. Sieve the flour and cocoa together.

3. Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5
minutes.

4. Add the flour, melted butter, essence and 2 tablespoons of water. Mix with a metal spoon.

5. Pour the mixture into the prepared tin.

6. Bake in a hot oven at 400°F for 10 minutes. Thereafter, reduce the temperature to 350°F and
bake for a further 7 minutes.

7. Cool tbe cake.

8. Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.

9. Make a syrup by mixing 1/2 teacup of water very well with 2 teaspoons of powdered sugar. If you
like, add a little rum or other liquor to the syrup.

10. Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure
that the cakes are moist.
For the crust

1. Crush the biscuits. Add the sugar and melted butter.

2. Apply the jam on the back of the cake.

3. Press the biscuit mixture over the jam.

For the cream
1. Mix the gelatine in 4 tablespoons of cold water. Heat on a slow flame until it dissolves completly.

2. Beat the cream with sugar. Keep aside 2 tablespoons for decoration.

3. Mix the gelatine solution and cream well.

4. Beat the egg - whites stiffly.

5. Mix the beaten egg - whites and vanilla essence.

6. Grease a 150 mm. (6") diameter mould. Pour the mixture into it.

7. Set it in the freezer compartment of a refrigerator.

8. When the cream sets, dip the mould in hot water for a few seconds.
How to proceed

1. Place the sets cream on the thick part of the cake, Put the thin part on the top and press well.

2. Decorate the cake with the saved cream and grated chocolate. Apply a few biscuit crumbs on the
sides of the cream.

3. Store the cake in a refrigerator.

4. Cut into slices and serve

CHOCOLATE CHIP COOKIE ICE-CREAM

Chocolate chip cookies have been thrown into our rich creamy vanilla ice-cream to make this delightful
creamy & crunchy ice-cream.

Cooking Time : Nil.

Preparation Time : 10 mins.

Serves 4.

Ingredients
1 recipe quick vanilla ice-cream
1 cup crushed chocolate chip cookies
¼ cup grated dark chocolate
Method

1. Make the vanilla ice-cream and semi set it once (Steps 1 and 2)

2. After churning it once, add the chocolate chip cookie and the grated chocolate and mix well.

3. Transfer into a shallow container. Cover and freeze till set. Scoop and serve.

CHOCOLATE BROWNIE

A rich, dark chocolate brownie which is ideal for a tea party or even as a dessert if served with a dollop of
vanilla ice-cream.

Preparation Time : 15 mins.

Cooking Time : 5 mins.

Makes 1 brownie (8 pieces).

Ingredients
1 cup plain flour (maida)
½ teaspoon baking powder
½ teaspoon soda bi-carbonate
2 cups (250 grams) dark chocolate, chopped
½ cup butter, softened
¼ cup castor sugar
¼ cup curds, beaten
1 teaspoon vanilla essence
½ cup walnuts, chopped
Other ingredients
1 teaspoon butter for greasing
grease proof paper for lining
Method

1. Grease and line a 150 mm. (6") diameter shallow, microwave safe bowl and keep aside.

2. Sift together the flour, baking powder and soda bi-carb and keep aside.

3. In a microwave safe bowl, add the chocolate pieces and microwave on HIGH for 1 minute.
Remove and stir lightly to get a smooth mixture. Keep aside.

4. In another bowl, add the butter and castor sugar and stir with a wooden spoon till the mixture is
soft and creamy.

5. Add the melted chocolate to the butter mixture and mix lightly.

6. Add the curds, vanilla essence, flour mixture and walnuts and mix lightly.

7. Pour the batter into the greased and lined dish and microwave on HIGH for 3 minutes.

8. Reduce the temperature to 70% power and microwave for another 1 minute. Remove and keep
aside.
Tips
To grease and line is to first grease the bowl with butter or vabaspati and then line with a piece of
greaseproof paper.

WHITE CHOCOLATE FUDGE

The gooey chocolate fudge simply melts in your mouth. You may even use dark chocolate for a sinfully
delicious variation liquid.
Liquid glucose is available at most stores which stock cooking chocolate and is used to help the fudge to
set well and hold shape even at room temperature.

Preparation Time : 5 mins.

Cooking Time : 3½ mins.

Makes 36 pieces.

Ingredients
1 cup white chocolate, chopped
¼ cup softened butter
1 cup icing sugar
½ cup fresh cream
¼ cup walnuts, chopped
1 teaspoon liquid glucose
Method
1. Combine all the ingredients except the chocolate in a microwave safe bowl and microwave on
HIGH for 2 minutes stirring once after 1 minute.

2. Add the chocolate and microwave on HIGH for 1 more minute.

3. Mix well and microwave on HIGH for 30 more seconds.

4. Pour into a greased 150 mm. (6") square tray.

5. Allow it to set for 4 to 6 hours and cut into 25 mm. (1") squares.

6. Serve at room temperature.

EGGLESS CHOCOLATE MOUSSE

Eggless Mousse, surprised! I have used versatile agar-agar to set the mousse instead of fat-laden eggs.
Made in a jiffy, this recipe is sure to hit the list of your favourite chocolate desserts.

Cooking Time : 10 mins.

Preparation Time : 5 mins.

Serves 4.

Ingredients
4 cups low fat milk
10 grams (1 packet) unflavoured agar-agar (china grass)
2 tbsp sugar substitute
3 tbsp cocoa powder dissolved in 2 tbsp low fat milk
1 tbsp low fat cream
Method

1. Mix 1½ cups of water with agar-agar in a non-stick pan and cook on a slow flame until it dissolves
completely and keep aside.

2. Strain the mixture through a muslin cloth and keep aside.

3. In the same pan boil the milk, add the agar-agar, sugar substitute, cocoa powder and mix well.

4. Simmer on a slow flame for 5 to 7 minutes stirring continuously.

5. Remove from the flame, add the cream and mix well.

6. Pour this mixture into 4 long stemmed glasses.

7. Refrigerate for 4 to 6 hours or till the mousse has set.

8. Serve chilled.

DARK CHOCOLATE SAUCE

Ingredients
 1 tbsp grated dark chocolate
2 tbsp cocoa powder
4 tsp low fat butter
1¾ cups low fat milk
2¼ tbsp sugar
1 tsp cornflour dissolved in 3 tsp low fat milk
Method

1. Combine the chocolate, cocoa powder, butter, milk and sugar in a non-stick pan and cook till all
the sugar melts.

2. Add the cornflour mixture while stirring continuously and let it simmer for 5 to 7 minutes on a
slow flame.

3. Remove from the flame and keep aside.

SIZZLING BROWNIES

A rich, gooey, sinful and truly indulgent dessert. Warm, fudgy walnut brownies served with rum marinated
fruits, drizzled with chocolate sauce that is streaked with fresh cream. And what is a brownie served
without the mandatory scoop of vanilla ice-cream. So dig in and indulge.

Cooking Time : 60 mins.

Preparation Time : 15 mins.

Makes 2 brownies.

For the brownies

1 cup plain flour (maida)
¼ cup cocoa powder
¾ cup powdered sugar
½ teaspoon soda bi-carb
½ teaspoon baking powder
6 tablespoons curds
5 tablespoons milk
5 tablespoons melted butter
½ cup chopped walnuts
½ teaspoon vanilla essence
To be mixed together for the marinated fruits
1½ cups mixed fruits (strawberries, grapes, cherries etc.)
1 tablespoon rum
1 teaspoon castor sugar
½ teaspoon lemon juice (optional)
½ teaspoon lemon rind
For the marbled chocolate sauce
1½ cups grated dark chocolate
½ cup cream
Other ingredients
2 scoops of vanilla ice-cream
For the brownies
1. Pre-heat the oven to 180 C (350 F).

2. Mix all the ingredients in a mixing bowl using a wooden spoon, making sure there are no lumps.

3. Pour this mixture into a greased and dusted 200 mm. x 200 mm. (8" x 8") baking tray.

4. Place in the oven and bake for 20 to 25 minutes.

5. Cool and cut into 50 mm. x 50 mm. (2" x 2") pieces. Keep aside.
For the marbled chocolate sauce

1. Keep aside 2 tablespoons of the cream and pour the rest into a pan. Bring it to a boil and remove
from the fire.

2. Add the chocolate and mix well till it is of a sauce like consistency. Keep aside.
How to proceed

1. Lightly heat 2 sizzler plates till they are hot (but not red hot as for other sizzlers) and place them
on their respective wooden trays.

2. Pour some of the chocolate sauce over 1 sizzler plate and drizzle some fresh cream over.

3. Using a toothpick, streak the cream into the chocolate sauce to create a marbled effect.

4. Place half the brownies and then the marinated fruits on the sides. (Reheat the brownies if cold).

5. Serve hot with a scoop of vanilla ice-cream and the chocolate sauce.

6. Repeat with the remaining ingredients to make another sizzler.

7. Serve immediately.
Tips
If you like, soak the brownies with some rum before you place them on the sizzler platter