Mocha
Truffles
Makes:
800 g
Time
required:
30 minutes plus chilling
time
2/3
cup cream
2
tbsp instant coffee powder
1
tsp vanilla essence
600
g milk or dark chocolate, melted
Chocolate
as required
Heat
the cream in a pan over medium heat. Stir in the coffee powder and vanilla
essence. Add this mixture to the melted chocolate, all at once, stirring until
smooth. Chill in the refrigerator until candy is firm, but pliable. Beat with
mixer until candy is light and fluffy. Chill again until firm. Shape the mix
into small balls. Dip each in chocolate and chill for 30 minutes.
Serves:
Four
Time
required:
30 minutes plus chilling
time
For
the vanilla pudding:
3
tbsp corn flour, 1 1/2 cup thick milk
4
tbsp granulated sugar, 1 tbsp vanilla essence
1/2
cup whipped fresh cream
For
the chocolate pudding:
3
tbsp corn flour, 3 tbsp hot water
4
tbsp granulated sugar, 3 tbsp cocoa powder
1
1/2 cup thick milk, 1 tbsp vanilla essence
For
the assembling:
3
tbsp chopped cashew nuts or almonds whipped cream as desired chocolate
vermicelli as desired
To
prepare the vanilla pudding:
In
a bowl, dissolve the corn flour in 1/2 cup milk.
In
a saucepan, heat the remaining milk and sugar and add the corn flour mixture.
Stir continuously over medium heat, until it thickens and comes to a boil. Stir
in the vanilla essence. Pour into a serving bowl. Cool slightly. Press plastic
wrap directly on surface (to prevent the skin from forming) and refrigerate
until thoroughly chilled. Remove, stir in the whipped cream and chill for one
hour.
To
prepare the chocolate pudding:
In
a bowl, combine the sugar, cocoa powder and hot water and stir until smooth and
shiny. Mix the corn flour in 1/2 cup milk until smooth.
In
a saucepan, heat together the remaining milk and add the corn flour mixture,
over medium heat. Keep stirring the pudding continuously, until it thickens.
Stir in the vanilla essence. Pour into a serving bowl. Cool slightly. Press
plastic wrap directly on surface (to prevent the skin from forming) and
refrigerate until thoroughly chilled. Remove after half an hour and stir in the
whipped cream and chill for one hour.
To
assemble the puddings:
In
a tall parfait or dessert glass, place three tablespoons of the vanilla pudding
first. Top with three tablespoons of the chocolate pudding. Sprinkle a few nuts
over. Repeat the layering twice with the puddings and nuts.
To
garnish, decorate with a little whipped cream and or chocolate
vermicelli.
Makes:
10 brownies
Time
required:
30 minutes plus baking
time
1
cup butter or margarine
8
tbsp unsweetened chocolate
1
1/2 cups sugar
4
eggs
1
cup flour (maida)
1
tsp baking powder
2
tsp vanilla essence
1
cup chopped walnuts
1
cup semi-sweet chocolate pieces
Melt
the butter (or margarine) and unsweetened chocolate in a pan over low heat.
Transfer the chocolate mixture to a large mixer bowl. Add the sugar, mix well,
and add the eggs, one at a time, beating till just blended. Set
aside.
In
a mixing bowl, sift together the flour and baking powder. Add this to the
chocolate mixture along with the vanilla essence and mix well. Pour the batter
onto a greased and floured baking pan (13 x 9 x 2 inch). Sprinkle with the
chopped walnuts and chocolate pieces. Bake in an oven at 325 deg F for about 45
minutes or till done. Let cool on a wire rack. Cut into squares.
Serve.
Makes:
15 pieces
Time
required:
30 minutes plus baking
time
For
the mix:
3
cups sugar
2
cups flour
1
1/3 cup unsweetened cocoa powder
2
tsp baking powder
2
tsp salt
1/4
cup sour milk (1/4 cup milk+1 tbsp vinegar) or buttermilk
1/8
pinch soda bicarb
1
cup vegetable shortening (or 1/2 cup butter and 1/2 cup margarine)
To
make the brownies:
2
eggs
1
tsp vanilla essence or orange extract
4
tbsp melted butter or margarine
1/2
cup chopped nuts
To
prepare the mix:
Put
all the ingredients, except the shortening in a large bowl. Mix with a spoon
until uniformly blended. Cut in the shortening, using either a pastry blender or
your fingertips until the mixture looks like chocolate cornmeal. This makes
eight cups of mix; enough for four pans of brownies. Seal tightly in a plastic
bag or jar and store at room temperature.
To
make the brownies:
Put
the eggs and vanilla essence in a mixing bowl; beat slightly. Stir in the
butter. Lightly spoon two cups of the mix into the mixing bowl; do not pack the
mix when measuring. Beat well with a spoon to make a somewhat smooth batter;
stir in 1/2 cup chopped nuts, if using. Spread onto a greased and floured (8 x 8
x 2 inch) pan. Bake in a preheated 350 degree F, oven for 30 to 35 minutes or
until a knife inserted in the centre comes out clean. Cool in the pan, then cut
into squares.
Makes
70 to 80 lollipops
Time
required:
60 minutes
500
g sugar
250
ml cream
100
g butter
450
g roasted almonds or cashew nuts, chopped
800
g large marshmallows
70
to 80 lollipop sticks
milk
chocolate, melted
soft
fondant, for decoration (optional)
Heat
the sugar in a pan until well dissolved and light brown in colour. Remove the
pan from heat, add the cream and butter and stir to mix well. Heat again for a
few minutes, till you obtain a slightly thick consistency. This is the caramel.
Place
two or three marshmallows on a stick and dip in the hot caramel at approximately
160 degree F. Roll them in a bed of chopped almonds. Repeat till all
marshmallows are used up.
When
cool, dip in melted milk chocolate and decorate if desired.
Makes:
35 cookies
Time
required:
20 minutes
3/4
cup flour (maida)
1/4
tsp baking soda
1
pinch salt
1/3
cup butter or margarine
2/3
cup castor sugar
2
eggs
1
tsp vanilla essence
1/3
cup sour cream or yoghurt
1/2
cup shredded or flaked coconut
1
1/2 cup chocolate chips
Preheat
the oven to 350 degree C. Lightly grease two baking sheets or line
with butter paper.
In
a bowl, combine the flour, baking soda and salt until thoroughly mixed (or sieve
twice). Set aside.
Beat
the butter in a large bowl until creamy, with an electric mixer at medium-high
speed and add the castor sugar, eggs, and vanilla, and beat until creamy. Add
the flour mixture alternately with the sour cream, beating until just blended.
Stir
in the coconut and then the chocolate chips, and mix till both are evenly
distributed throughout the batter.
Drop
the batter with a heaped measuring tablespoon onto the prepared baking sheets,
spacing the drops about 5 cm apart. Bake for about 10 minutes just until set,
but still fairly soft when lightly pressed with a finger. Alternate the baking
sheets on the racks and from front to back once during baking. With a wide
spatula, transfer the cookies immediately to wire racks to cool
completely.
Store
in a tightly covered container.
