Chocolasia-nine out of ten people like chocolates..The tenth person always lies!!

Drinking Chocolate Ice cream - it is delicious!

Cadbury’s Drinking Chocolate - 100 gms

Custard powder - 2 level tbsp

Milk - 2 cup

Sugar - 1/2 cup ( since drinking chocolate is sweet)

Fresh cream - 200 gms

Blend chocolate & custard powder with little milk.

Heat the rest of the milk & when almost boiling, add the mixture.

Bring to the boil on a low flame & stir, adding sugar.

Remove from heat .

Cool & stir in the cream .

Freeze.

 

Chocolate Nutties - very delicious!

Butter - 170 gms

Sweetened condensed milk - 400 gms tin

Cashewnuts, chopped - 170 gms

Maida - 170 gms

Milk chocolate - 1 slab

Vanilla essence 2 tsp

Cream butter & add condensed milk & essence

Stir in sieved maida, chopped cashews, chopped chocolate & mix to a dough.

Form spoonfuls of mixture into balls, flatten slightly & put on a greased baking sheet.

This spreads very well, when baking.

Bake in a slow oven 325 deg F for 20-25 mts till golden brown & crisp.

Makes 40 - 50.

 

Chocolate Pedas - people will think you are a professional chef!!

For SBS photos,please go to Chocolate Peda SBS

All the ingredients should be mixed and cooked on stove-top in a heavy pan
Or
Cooked in the MW.

I used the food processor for mixing all ingredients.

Marie Biscuits - 200 gms (powdered_

Condensed milk - 1 tin (400 gms)

Butter - ½ cup (100 gms)

Sugar - ¾ cup

Cocoa - 6 level tbsp

Mixed, broken nuts - ¼ cup

Raisins - 1 tbsp

Chopped peel - 1 tbsp (optional)

Mix all ingredients.

Cook till thick and dry - it sets very fast, just the blending of everything.
Remove & cool.
Roll into balls and garnish.

I used a shell-shaped ice cube tray after greasing it.
Serve in paper cups.

 

Special Milk Chocolate - announcing my GD’s wedding!!

Butter - 200 gms

Milk powder - 2 ½ cups

Cocoa - 50 gms

Sugar - ½ kg

Sieve milk powder & cocoa ogether.

Add 2 cups of water to sugar.

Simmer it to boil, stirring.

Boil to one string consistency.

Remove from fire.

Add butter & stir till it melts.

Then add milk powder-cocoa mixture & beat vigorously with a wooden spoon.

Pour in a greased tray & cut.

I use chocolate moulds and make shapes.


If preferred, add chopped nuts, before pouring into the greased plate.

This makes 60-70 chocolates.

 

Eggless Chocolate shortbread - makes 3 dozs.

I used the Food processor for this. Can be done without FP also.

Maida - 1 cup

Castor sugar - ½ cup

Cocoa powder - ¼ cup

Butter - ½ cup (1 stick or 120 gms)

Salt – a pinch

Vanilla essence - 1 tsp

White chocolate grated - for topping (optional)

Preheat oven to 300deg F or 160deg C.

Pulse flour, sugar, cocoa powder, and salt in a food processor to combine.

Add butter and vanilla, and process until mixture comes together.

Shape the dough into a ball.

Roll out dough on a lightly floured surface to 1/4 inch thick; cut out shapes with a cookie cutter.

Space 1 1/2 inches apart on greased baking sheets.

Bake cookies until firm to the touch, for about 20minutes, till a nice aroma comes..

Let cookies cool completely on wire racks.

The following is optional.

Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water.

Drizzle chocolate over tops of cookies.
Let set before serving, about 30 minutes.
Cookies can be stored in a single layer in an airtight container at room temperature .

 

Brownie Muffins - Devilish dark chocolate brownies baked in muffin moulds.

Dark chocolate, chopped - 200 gms

Butter - 2/3 cup

Condensed milk - ½ cup

Maida - ¾ cup

Chopped walnuts - ½ cup

Vanilla essence - 1 tsp

Melt the chocolate and butter with 2 tablespoons of water over gentle heat and mix well so that no lumps remain.

Remove from the fire, add the condensed milk and mix well. Cool to room temperature.

Add the flour, walnuts and vanilla essence and mix well.

Spoon 1 tablespoons of the mixture into 25-30 greased and dusted muffin moulds.


Bake in a pre-heated oven at 180°C (360°F) for 10-12minutes or until a knife or skewer inserted into the brownie comes out clean.

Cool on a wire rack and unmould each muffin.



Serve warm with vanilla ice cream.

 

Jiffy Malai chocolate - made with collected malai!

Remove the top of the milk, strain to remove milk & collect in the fridge.

Malai - 1 cup

Sugar - ¾ cup

Drinking chocolate (or Boost) - 2 tbsp

Mix everything in a large MW bowl.

Cook on Hi for 10-12 mts, stirring every 2 mts.

When it becomes a mass & is ready to leave the vessel, remove.

Stir till it becomes like a dough.

Spread in a greased tray & cut.

This is a delicious chewy sweet.

 

Home-made Chocolates - 1

Process:

Take equal amounts of milk chocolate and dark chocolate and boil them using the double boiler method.( Keep a wide mouthed vessel eg: kadai and fill it one-fourths with water and set on a medium flame. Take a vessel that fits into the kadai, but make sure the water does not reach the tip of the vessel. Keep chocolates in the vessel. It is important to make sure water does not get into the chocolates. Keep on a low to medium flame and stir constantly. In minutes you will notice the chocolates melting well. As it becomes into a think liquid consistency, add about one teaspoon of stabiliser. It is fine if you dont have the stabiliser. You just have to store it in a cool, dry place. . Once the chocolate reaches a good sitrrable consistency, and is quite thick - switch off the gas. If required, add nuts and pour into moulds using spoons. Make sure you pour it hot, else it wont set. Keep the moulds the fridge for about 20 - 30 mins in the fridge cabinet ( not in freezer). Then once they are done, just topple them over, and there they are - Amazing Chocolates !

Chocolates used:
Take (roughly) equal amounts of dark chocolate & milk/white chocolate.
Chop into small bits or scrape thin with a sharp kniife.:
Melt in a double-boiler:
It should reach a flowing consistency

 

Home-made Chocolates - 2

Keep the moulds ready & spoon into them.
Some moulds can be half filled & toppings like chopped nuts, ice cream, chopped biscuits can be added. Keep in fridge till set. Pour more topping to cover them & set a second time.

 

Home-made Chocolates - 3

When well-set, just tap them & they will fall down easily. IMMEDIATELY WRAP THEM IN THIN ALUMINIUM FOIL WRAPPERS AND STORE AIRTIGHT.
Chocolates with biscuits between 2 tiers.
Chocolates with ice cream between 2 tiers - best kept in freezer.
Double layered chocolates.
Can there be a more attractive, personalised gift?