Category Archives: Chocolates

Choco Peanut Butter

Unlike the peanut butter cups, where peanut butter is center filled with a chocolate covering, these are totally blended candies with a seriously delicious taste. You could have different shapes by making them in moulds, or you could choose to make them in mini muffin cups.

Ingredients:

  • 1/2 cup (125 gms) peanut butter (creamy)
  • 2 tablespoons unsalted butter
  • pinch of salt
  • 1/2 cup confectioners or icing sugar
  • 100 gms bittersweet chocolate, chopped
  • 100 gms milk chocolate, chopped

Method:

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  1. Place bitter sweet chocolate, milk chocolate, peanut butter, unsalted butter and salt in a heatproof bowl.
  2. Place the heatproof bowl over a saucepan of simmering water and stir until they are melted and well combined.
  3. Pour the mixture into chocolate moulds or mini muffin cups and refrigerate for almost 1 hour.
  4. Once firm, invert the cups/mould and tap to release the chocolates.
  5. They are best when wrapped with aluminium foil and stored in airtight containers.
  6. They keep well for almost 2 weeks.

Hot Chocolate Drink

When its winter time, we would love to drink cold things hot. Delicious chocolate drink with sprinkled chocolate shavings are great to have hot on a cold evening. It is very simple to make and you can get your kids something favourite in minutes!

Ingredients:

  • 50 gms plain chocolate, chopped
  • 300 ml milk
  • chocolate curls, to decorate

Method:

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  1. Place the chopped chocolate on a heat proof bowl.
  2. Place milk in a heavy bottomed saucepan and bring it to boil.
  3. Once the milk starts boiling, pour the hot milk over the bowl of chocolate and leave for 2 minutes letting the chocolate to melt.
  4. Whisk well until the chocolate and milk are combined and smooth.
  5. Pour into warmed mugs or cups and decorate with chocolate curls.
  6. Serve immediately.

Adapted from: Easy Chocolate, Love food

Peanut Butter Cups

Those fond of peanut butter should go delicious with these! The center filled peanut butter cups are so tempting to eat with the sweet chocolate layer outside and the salty peanut butter within. Creamy peanut butter goes well for this type of candy or you might choose to have crunchy peanut butter. The outer chocolate is mostly milk chocolate, but I love the flavour of bitter and milk chocolates combined in equal proportion. They are moulded using chocolate moulds or mini muffin cups could be used to make these cups.

 Ingredients:

  • 1/2 cup (125 gms) peanut butter (creamy)
  • 2 tablespoons unsalted butter
  • pinch of salt
  • 1/2 cup (55 gms) confectioners or icing sugar
  • 200 gms bittersweet chocolate, chopped
  • 200 gms milk chocolate, chopped

Method:

  1. Place the bittersweet and milk chocolate in a heatproof bowl set over a saucepan of simmering water.
  2. Stir until the chocolate is melted and combined well. You could as well melt the chocolate in microwave on high for 30 seconds, take out, stir and microwave again if chocolate is not fully melted. Set aside.
  3. In another microwave safe bowl, add the peanut butter, unsalted butter and salt and microwave on high power for 30 seconds, take out and stir until well combined. Do not let to melt but it should be soft. Add the icing sugar to the peanut butter mixture and mix well.
  4. In chocolate moulds or mini muffin cups, pour the melted chocolate filling 1/4th of the cups.
  5. Using a teaspoon, place a quarter teaspoon of the peanut butter mixture on top of the chocolate filling.
  6. Pour chocolate over the peanut butter, filling the mould/tin completely. Refrigerate for up to an hour.
  7. Invert the mould/muffin tin and tap out to release the chocolates.
  8. Cover each of peanut butter cup using aluminium foil or store them in airtight container. They store well for upto 2 weeks.

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Adapted from: Joyofbaking

Fudge Balls

Here is melting chocolate with butter and condensed milk and imagine how delicious these are going to be. This is not the traditional way of fudge making but are truly amazing with the condensed milk whereas the traditional method uses sugar syrup. The nuts could be of your choice. It would be best to use combination of nuts instead of just one. Cashews, Almonds, Walnuts and Pistachios are best, you could also choose to add pecans, peanuts, hazelnuts etc. Treat yourself!

Ingredients:

  • 1 1/2 cups nuts, toasted and chopped (Almonds, Walnuts, Cashews, Pistachos)
  • 400 ml sweetened condensed milk
  • 400 gms bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons pure vanilla extract

Method:

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  1.  Add the condensed milk, chopped chocolate and butter in a heatproof bowl.
  2. Set the bowl over a saucepan of simmering water.
  3. Stir until the mixture is melted well. This gives you a thick paste as the condensed milk thickens with the chocolate.
  4. You could as well choose to microwave for few seconds on high power to melt the mixture. Make sure you do not end up burning the mixture, so always microwave for few seconds stir and microwave again if needed.
  5. Once the mixture is melted well, add pure vanilla extract and mix well.
  6. Stir in the chopped nuts into the mixture and mix until well combined.
  7. Wrap the bowl using plastic wrap and refrigerate for about an hour or until the mixture is firm.
  8. Using a spoon or an icecream scoop, roll them into balls and place on a tray lined with parchment paper and chill it again until firm.
  9. If the balls are sticky even after chilling, dip them into melted chocolate and pick them carefully, place them on the tray again and leave the coat to harden.
  10. These stay good for nearly 2 weeks refrigerated.

Chocolate Truffles

Chocolate truffles are delicious and are made from chocolate ganache. Chocolate is blended with cream and butter and then rolled into balls. Traditional type of chocolate truffles are then rolled in cocoa powder, but truffles are also covered with chocolate layer, dusted with confectioners sugar, rolled in  grated nuts or shredded coconut. The outer covering is basically done to ease picking up the extra-creamy truffles. Its a treat for yourself or for your loved ones!

Ingredients:

  • 8 ounces (225 gms)  bittersweet chocolate, chopped
  • 1/2 cup (100 ml) double cream
  • 2 (25 gms) tablespoons unsalted butter
  • 2 tablespoons alcohol (rum or brandy or cognac etc) optional

For outer coat: cocoa powder, melted chocolate, confectioners sugar, toasted and grated nuts, toasted and shredded coconut, grated chocolate

Method:

  1. Place the chocolate in a heatproof bowl.
  2. In a saucepan, melt the butter and cream and bring it to boil.
  3. Remove from heat/fire and pour the cream mixture hot over the chocolate and let stand for 2 minutes.
  4. Mix it slowly using a rubber spatula until the chocolate is melted. Add alcohol if using and mix well.
  5. If chocolate is not fully melted, microwave for 30 seconds, or place over a saucepan of gently simmering water until well melted.
  6. Cover the mixture with a plastic wrap and refrigerate until the mixure if firm. This could take  about 2 hours or more.
  7. Once firm, using an icecream scoop or an ordinary spoon, make balls with your hands.
  8. In a tray spread the choice of outer covering.
  9. Once the balls are ready, coat them with the covering and place them on another tray with parchment paper.
  10. Refrigerate to get firm again. Wrap using aluminium foil to store.
  11. Truffles could be refrigerated and used for about 2 weeks.

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Adapted from: Joyofbaking

Dates Punch

Unique combination of dates, nuts and chocolate. These taste different with three layers innermost nuts. They are very easy to make and it becomes very easy to get dates on kids daily diet. They are soft and chewy outside with a crunchy punch of nuts within. Enjoy!

Ingredients:

  • 50 gms milk chocolate, chopped
  • 50 gms bittersweet chocolate, chopped
  • 100 gms seedless dates
  • 1/2 cup of cashews/almonds/pistachios

Method:

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  1. Line a tray with butter paper.
  2. Place both milk and bittersweet chocolate in a heat proof bowl.
  3. Place the heatproof bowl on a saucepan of simmering water and stir until the chocolate is fully melted.
  4. Split the seedless dates into two. If you have dates with seeds, cut the dates into two vertically and remove the seeds.
  5. Pick one nut and place it carefully on one side of the dates.
  6. Take the other side of dates and place over the dates with nuts and firmly press using your fingers and close both the ends.
  7. Place one nut in each of the dates in similar way and close them all well.
  8. Dip each dates in the melted chocolate and lift it carefully using a fork letting the excess chocolate drip back into the bowl.
  9. Place them on the prepared tray and leave to set. This might take about an hour.
  10. Once firm, store them in airtight container and they keep well for about a month.

Rocky Roads

When you are passionate about nuts, go for this. Nuts by themselves are highly nutritious and this makes a treat of nuts in the form of chocolate. I bet, your kids who do not love to eat whole nuts are going to go crazy about this.

Ingredients:

  • 100 gms bittersweet chocolate, chopped
  • 100 gms milk chocolate, chopped
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1/2 cup cashews

*Nuts could be any combination of your choice

Method:

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  1. Place bittersweet and milk chocolate in a heatproof bowl.
  2. Place the heatproof bowl over a saucepan of simmering water and keep stirring until the chocolate melts and combines well.
  3. You could as well melt the chocolates in microwave on high power for 30 minutes , take out stir and microwave again for 30 seconds if not melted fully.
  4. Roast the nuts separately.
  5. Put the nuts over the melted chocolate and mix well using a spoon.
  6. Let it stand for sometime, until the chocolate thickens and is not runny.
  7. Take a plate and place butter paper on it.
  8. Using a spoon, scoop out and place heaps of the nuts on the butter paper.
  9. Refrigerate for 10 minutes and remove from butter sheet and store in airtight container.

Recipe adapted from: Easy Chocolate, Love Food

White Chocolate Truffles

White Chocolate truffles are creamy white and it has added butter and cream increasing the flavour of the white chocolate. The trick lies in melting the white chocolate into which the truffles are dipped to give the finishing. You can choose to add the liquer or ignore it from the recipe.

Ingredients:

  • 25 gms (1 oz)  unsalted butter
  • 5 tablespoons double cream
  • 350 gms (12 oz) white chocolatte, chopped
  • 1 tablespoon liquer (optional)

Method:

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  1. Place butter and cream in a heavy bottemed pan and bring to boil stirring continously.
  2. Once it starts boiling remove from heat.
  3. Add 225 gms (8 oz) of white chocolate to the cream and stir until the chocolate is melted.
  4. Add the liquer if using and mix well.
  5. Transfer contents into a bowl and refrigerate for about 2 hours until firm.
  6. Once firm, use a spoon to scoop out the mixture and roll them into balls and place them on a tray lined with parchment paper.
  7. Chill again for 30 minutes.
  8. Place the remaining white chocolate in a heatproof bowl, set over a saucepan of simmering water.
  9. Stir until the chocolate is melted.
  10. You could as well melt using a microwave, set on high for about 30 seconds, stir well and microwave again for 30  more seconds if not melted well.
  11. Dip the chocolate balls in the melted white chocolate and quickly lift them using a fork, letting the excess drip back into the bowl.
  12. Place the truffles on the tray with parchment paper and let it set for about 2 hours to harden.
  13. Serve the truffles on mini muffin paper liners.

Adapted from: Easy Chocolate, Love Food

Chocolate Creams

Chocolate Creams

Chocolate creams are patties and is favourite of any chocolate lover. Cream is blended in the chocolate which makes it more creamy and eating these patties are just enjoyable. Try and Enjoy!

Ingredients:

  • 100 gms plain chocolate, chopped
  • 100 gms bitter sweet chocolate, chopped
  • 1 tablespoon cream
  • 1 cup (100 gms) confectioners or icing sugar

Method:

1. Place the chopped chocolate in a heatproof bowl. Set this heatproof bowl over a saucepan of gently simmering water.

2. Keep stirring until the chocolate is fully melted.

3. Add in the cream and stir until combined and remove from stove.

4. Sift the icing sugar and fold it into the melted chocolate mixture and knead it using your hands to a firm, smooth and a pliable dough.

5. Make balls and flatten it around 2 inches diameter and 1/2 inch thickness, place on a tray lined up with parchment paper and leave to set for nearly 10 to 12 hours.

6. Melt the bittersweet chocolate, using a double boiler as in step 1, or you could as well use a microwave to melt your chocolate.(In microwave, melt the chocolate on high power for 20 seconds, take out stir and if not melted, microwave again for 20 more seconds).

7. Once the chocolate creams are set, dip them in the melted bittersweet chocolate and quickly lift them using a fork, letting down any excess chocolate drip back into the bowl.

8. Then place them again on the parchment paper and let them set again for 1 more hour and your chocolate creams are ready to be  served.

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Adapted from: Easy Chocolate, Love Food