Rabadi & White Chocolate Truffle

 

Rabadi & White chocolate Truffle

Today is the world chocolate day for all chocolate lovers to indulge in their treat without any quilt . 

Since, my coconut milk truffle most viewed post so thought of posting one more truffle recipe but this time desi version using rabadi & white chocolate combo, This is another experiment project , it turned out very delicious . For rabadi recipe check here

Ingredient

Dark chocolate – 120 gms melted for coating ; home made rabadi – 1/8 cup ; white chocolate – 160 gms melted ;

To the melted white chocolate add the rabadi mix slowly until to get smooth and homogenous mixture and allow to cool at room temperature and transfer to the fridge for about four hours.

using a small ice cream scoop or a tablespoon , form the chocolate into round (bite-sized) shape. Place them onto the baking sheet and transfer to fridge allow the truffles to harden.

Black & White cookies ( gluten free version using rice flour )

 

Black & White cookies ( gluten free version using rice flour )

Just wanted to break the routine, at the same time don’t want to overshoot my blood sugar / insulin. Hence, baked “limited edition” cookies to satisfy my (also my son) sweet tooth. For me, baking is a relaxation and Cookies are my favourite choice to bake. This “limited edition” cookies were a “kind of” experiment, using rice flour and rice flour is gluten free and it turnout to be good.

Ingredients : 113 gms – butter ; 1/2 cup – granulate sugar ; 1/2 cup – cane sugar ; 1 egg ; 1/2 tsp – vanilla essence ; 1 & 1/4 cup – rice flour ; 2 tbsp – cornflour or tapioca flour ; pinch of salt ; 1/4 cup – chopped white chocolate ; 1/4 cup – dark chocolate chunk.

Beat the butter along with sugar, cane sugar, egg & vanilla essences kept aside. Mix all the dry ingredients rice flour, corn flour & salt ,keep aside .

Add the dry ingredients to the wet ingredients and mix well. ( If need add more FLOUR UNTIL THE DOUGH PULLS AWAY from sides ) separate the dough into two equal portion then add 1 & 1/2 tbsp of coco powder to the one part of the dough then add chopped white chocolate chunk keep aside .

Then add chopped dark chocolate chunk to the another half of dough Scope the plain cookie dough & chocolate cookie dough together using ice cream scoop and arrange it in the greased baking tray. 
In to the pre heated oven for 180 degree and bake the cookies for 12 min.

Mawa Mug Cake & Chocolate Mug Cake

 

Mawa Mug Cake & Chocolate Mug Cake

Chocolate is everyone's favourite, I ‘m sure most of us would agree that it is one of the best treats to indulge in. Having sweet tooth is quite common. But chocolates can make you addictive and it become a personal weakness sometimes😌

Double chocolate mug cake ( Gluten-free )
Ingredient : 56 gms - dark chocolate (70 %) ; 45 gms - butter ; 2 tbsp - milk ; Egg -1 ; 1 tbsp - amaranth flour or rice flour ; 1 tbsp -coco powder ; 1 or 2 tbsp - sugar ; 3 tbsp - chocolate chips ; dash of vanilla essence

Melt 56gms of dark chocolate with 45 gms of butter, let it cool. mix coco powder & amaranth flour separately and kept aside.

Whisk sugar, egg & milk add this to the chocolate mixture and add dash of vanilla essence. whisk further until the mixture become smooth. Then add flour & chocolate chips, beat well without any lumps. Pour the mixture into a microwave safe mug, Microwave it for about 2 -3 minutes, depending on your microwave power setting.

Mawa chocolate Mug Cake (Mawa/Koya = Milk solids) - Egg less & Gluten free version.

Ingredient : 2 tbsp – home-made mawa ; 2 tbsp – melted butter ; 3 tbsp – warm milk ; 1 tbsp – sugar ; 1 tbsp – brown sugar ; 1 tbsp – chocolate chips for topping ; 2 tbsp – jowar atta ; 2 tbsp – coco powder

mix mawa, milk & sugar keep aside, mix all the dry ingredient and add to the wet mixture beat well without any lumps. Pour the mixture into a microwave safe mug, Microwave it for about 2 -3 minutes, depending on your microwave power setting.

Chestnut flour chocolate chip cookies

Chestnuts are belongs to Fagaceae family. It’s a starchy, sweet, edible nuts of northern hemisphere. I usually buy chestnuts and chop them into small pieces, roast and sprinkle on the breads top. But last week, I found the flour on the super market shelf and thought of bake a cookie and it turns out pretty good and here, is the recipe.

Ingredients :  60 gms of butter     ;    1 Egg    ;    1/8 cup of brown sugar + 2 tbsp    ;     1/3 cup of chestnut flour       ;     1/2 cup of all-purpose flour    ;     1/2tsp of vanilla essence;     1/4 tsp of baking powder  ;     pinch of salt       ;      ½ cup of chocolate chip 

Mix all the dry ingredient (using the sieve) like, all-purpose flour, chestnut flour, salt, baking powder and keep aside.

Using the electric hand mixer beat butter with sugar till it turns into pale in color. (Avoid to over beat) Add egg, vanilla essence and beat until all combine well.  

Add the dry ingredients into the butter-egg mixture and beat well until the mixture become uniform. Finally, add the chocolate chips and mix well with a wooden/plastic stick. Scope the cookie dough (using ice cream scoop) and arrange it in the greased baking tray. 

Transfer the baking try into the 180◦c pre-heated oven and bake the cookies at 200◦c for 2 -3 minutes and reduce the temperature to 180◦c and bake further about 20 – 25 min. This helps to keep the cookies in shape. Otherwise, it may spread and loose the shape.

Cottage Cheese (paneer) Chocolate Bar

Usually the chocolate - nuts or chocolate - dry fruit combo’s are quite popular. But, I wanted to try chocolate, nuts and cheese combination. I tried to eat different kind of cheese cubes along with chocolate and found our paneer is the perfect combination. 

After a couple of tries, I could make a perfect choco cheese nut combo and I’m glad to share. Trust me; Cottage Cheese (paneer) Chocolate Bar won’t disappoint you.  It can be served as a dessert or snack. 

Ingredient – 150 gms of dark chocolate (70 % coco) melted      ;      1 cup of crumbed Indian cottage cheese (paneer)    ;      2 tbsp of sugar      ;     1 tbsp of butter ;     ¼ cup of chopped nuts (walnut, almond & cashew)

Place the fry pan on a medium flame and add cottage cheese, butter, sugar stir it till cheese become yellowish then add nuts fry till cottage cheese become caramelized. Turn off the flame and allow it to cool.

Melt chocolate by double boiler or in microwave oven then pour chocolate in rectangular pan, which is linen it with parchment paper. Then sprinkle evenly the caramelized cottage cheese and nut mixture. Transfer the pan into refrigerator to set.

Chocolate roll cake

Last Mothers day, my mother was here with me. But, this year she is in Chennai, so I want to treat her, visually with this rich and lavish cake as mother’s day special. (Needless to mention, she is also sweet toothed like me) 

This is my very first attempt to make a rolled cake & chocolate rose with nail piping. The rose piped, separately by using Ateco 127 rose tip and placed on the cake. (It’s not that bad, isn’t ?)  

Ingredient for Chocolate cake  :     3 eggs       ;        ½ cup of sugar      ;      1/2 cup of all purpose flour        ;       ¼ cup of coco powder        ;           1 tbsp of hot water

Ingredient for Whipped Cream Filling:      ½ cup of heavy cream       ;     2 tsp of icing sugar        ;        1/2 tsp of vanilla essence

Ingredient for Chocolate Ganache  :     150 gms of dark chocolate        ;          100ml heavy cream

Ingredient for chocolate leaves and procedure from here  

Ingredient for chocolate rose, as same as Chocolate Ganache (as above) and procedure from here

In a bowl mix all purpose flour with coco powder keep aside. Add the eggs and sugar large bowl and beat (using electric hand mixer) till it became pale in color. Gradually add the flour into the egg mixture and beat well to get right consistence of the batter. If required add hot water mix.

Transfer the batter into greased shallow baking pan and spread the batter evenly and bake in 180° pre heated oven for about 15 – 20 minutes or until it done.

Remove the pan from the oven and loosen edges with a sharp knife. Sift the icing sugar over the top of cake layer and cover the top with towel and let stand for about 5 minutes. Invert the cake onto the towel and gently roll the cake up in the towel while it’s still hot (Don’t worry about the layer breaks) it should hold together when rolled.) Leave it for about 30 - 40 min

Meanwhile, let’s prepare the Whipped Cream Filling. Beat the heavy cream with vanilla essence & icing sugar until it becomes soft peaks consistency.

Unroll the cake and spread the cream all over and leaving about one inch border all around the edges. Roll the cake again and keep it in the fridge for 30 min.

Meanwhile, let’s prepare the chocolate Ganache. Microwaving the chocolate and cream until it melt and combine. Allow it to cool to room temperature.

Finally, remove the cake from the fridge and pour the ganache on the cake and keep it in the fridge for 30 minutes. Then, using offset spatula shape it to create the wooden log effect. Transfer to the fridge again and serve chill.

I dedicate this cake dessert to all, those who are celebrating their motherhood.