Tag Archives: Chocolate

THE REINTERPRETATION OF AN ORANGE SOUFFLÉ

It has been way too long, since my last post but I am certain that this family recipe will be enough to make up for the lost time. Being a full time student and part time intern this summer definitely played a role in keeping me away from you all but Enough said about that! Coming to this recipe, it has been in my family since I was an infant and while growing up my aversion to all things healthy such as fruits, restricted me to only eat the top layer of this luscious dessert, which was a bed of evenly sized chocolate shavings. However in the past few years, my fondness for this dessert has only grown and I am proud to state that I can easily finish two to three of them at a time and I do not just eat the layer of chocolate on top anymore. I hope you love this dessert as much as I do at the moment.

NO BAKE ORANGE SOUFFLÉ
SERVES – 15 – 20 People
Ingredients-:
* 24 medium sized oranges
* 375 grams of vanilla ice cream
* 1 sachet of orange jelly powder (Royal / Hartley / Bluebird)
* 2 tsp of powdered sugar
* 3 packets of powder gelatin
* 1 large slab of milk chocolate

To make it more systematic, you could prepare the following before you start assembling the dessert.

PREPARATION TIME:
* Wash all the oranges and cut the tops off
* Do not throw away the tops, you will need it in the end

THE ORANGE SHELL MUST LOOK LIKE THIS
THE ORANGE SHELL MUST LOOK LIKE THIS

* Carefully scoop out each orange using a small spoon, without breaking its peel
* Once all the oranges are taken out carefully, make sure all the peels are clean by rinsing them and cover them with a cloth.
* Now take Six oranges and remove its segments
* Start breaking the segments of the six oranges into minute pieces by hand.

TINY SEGMENTS OF SIX ORANGES
TINY SEGMENTS OF SIX ORANGES

* Take out juice from the remaining eighteen oranges.

Method-:
– In a pan place 1 sachet of orange jelly powder and 500ml of orange juice and let it mix well and reduce over a medium heat.

– Once mixed well take it off the heat, it does not need to boil. Once off the heat, allow it to cool by setting it aside.

– On the side, grate your chocolate into shavings

CHOCOLATE SHAVINGS
CHOCOLATE SHAVINGS

– Now in a large bowl take 375 grams of vanilla ice cream and to this add the mixture of orange juice and orange jelly powder once it has cooled down.

* TIP * Wait till the orange jelly and orange juice mixture has cooled down and pass it through a sieve before pouring it on the ice cream. Otherwise the texture of the soufflé could change drastically.

– As the ice cream starts to melt slowly, Take the gelatin powder and soak it in lukewarm water.

– Once the gelatin has almost dissolved in the water add it in the bowl and mix well.

* TIP * You could use gelatin sheets as well as a substitute for the powder. 1 sachet of gelatin powder equals to three to four sheets of gelatin but the gelatin sheets need to be soaked in cold water and heated up afterwards in a pan with little water, in order to clarify it.

– Add in 2tsp of powdered sugar, to the mix in the bowl

* TIP * Incase your oranges tend to be more sour than usual, you could add more sugar according to taste.

– To the mixture now add the tiny bits you broke from the segments of the oranges.

HOW IT WOULD LOOK
HOW IT WOULD LOOK

– Once the ice cream has completely melted and the mix is fluffy and clear, you could start pouring them into each orange shell.
IMG_3325

– But as soon as you pour the mixture, immediately sprinkle a layer of chocolate shavings on the top and cover it with the orange tops you cut at the start.

– Right after your done refrigerate them for 20-24 hours or put it in a freezer for 15-18 hours

– Once they are set, you could take them out and serve them in the orange shells itself.

Eat this fluffy and creamy dessert out of its chilled natural casing. It is 100% yummy and totally worth it!

YOU HAVE TO TRY THIS
YOU HAVE TO TRY THIS

Hope you enjoy this recipe and post ! Thank you 🙂

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BUTTER CUPS WITH CHOCOLATE FUDGE ICING

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Every dessert today comes with an umpteen number of choices of flavours and forms. Somehow I love every form and flavour of cupcakes, they are definitely my weakness. Large, mini, chocolate, red velvet I love them all ! So here is my all time favourite cupcake recipe. Hope you enjoy the moist buttery cup of heaven covered with a thick and decadent chocolate fudge icing.

BUTTER CUPCAKES WITH CHOCOLATE FUDGE ICING

SERVES – 15-20 People

Ingredients-: Butter Cupcakes
* 1½ cups of Butter
* 2½ cups of Castor Sugar
* 5 eggs
* 1 Teaspoon Vanilla Extract
* ¾ Teaspoon No colour Almond Extract
* 3 cups of flour
* ¾ Teaspoon of Baking Powder
* ¼ Teaspoon Salt
* 1 cup of Milk

Ingredients-: Chocolate Fudge Icing
* 2/3 Cups of Butter
* 1 1/3 Cups of Cocoa Powder
* 6 Cups of Icing Sugar
* 2/3 Cup of Milk
* 2 Teaspoons of Vanilla Extract

Method: Butter Cupcakes
– Prepare before hand and pre heat your oven at 180°C.

– In a large bowl cream (mix) 1½ cups of Butter and 2½ cups of Castor Sugar until the mixture is light and fluffy.

– To this mixture add the eggs

* TIP * Add the eggs one at a time and ensure that you keep mixing it well to prevent the cupcake from being undercooked.

– Add 1 Teaspoon Vanilla Extract and ¾ Teaspoon of Almond Extract

– Now in another bowl add 3 cups of flour, ¾ Teaspoon of Baking Powder and ¼ Teaspoon Salt.

* TIP * Make sure to pass the dry ingredients through a sieve to prevent lumps.

– Now add the dry ingredients mixture and the cup of milk simultaneously.

– Once nice ad fluffy pour the mix into your moulds

– Bake them for 20-25 minutes

* TIP * Test if the cupcakes are ready by poking them with a skewer or toothpick, Make sure the skewer comes out clean. That means it’s cooked.

– Once baked remove it and allow it to cool for 10-15 minutes.

Method: Chocolate Fudge Icing

– In a pan add 2/3 Cups of Butter over a medium heat and let it melt.

– Once melted add 1 1/3 Cups of Cocoa Powder and let it start boiling but make sure to always stir it to get a smooth consistency.

– In a big bowl pour the mixture in and allow it to cool until it reaches room temperature.

– Once cool add 6 Cups of Icing Sugar and 2/3 Cup of Milk and keep mixing it well

– Finally add 2 Teaspoons of Vanilla Extract and mix it again voila your icing is ready.

– Now comes the time to decorate !!!

– Cover your buttery cupcakes with fudgey icing.Yum!! and for a garnish add some sprinkles or roasted nuts.

Hope you enjoy this recipe and post !

Thank you 🙂

VALENTINE’S DECADENT CHOCOLATE MOUSSE

The day of romance is approaching! Are you ready to pamper your loved one or ones? If you are still clueless, waiting till the very last-minute or just do not have much time on your hands. The following pointers should definitely help you unveil your romantic side. Even though Valentine’s Day is glorified as the grand day to celebrate love and your loved ones, my advice to you is leave the mainstream stuff for the other days of the year. Do something personal and out of the box and remember to display your love not just on this day, rather all throughout the year.

WOO YOUR VALENTINE
* Plan a treasure hunt! taking a route of familiar places leading to you

* Go for a picnic but in the night!

* Dare date! Plan a series of dares you want to do and take pictures of each dare.

* Name a star after your special someone through Star Registration

* Cook a meal or a dessert

Here is my recipe for a quick and easy Valentine’s Day dessert

DECADENT CHOCOLATE MOUSSE

SERVES- 2 People

Ingredients-:
*1 Bar of Chocolate
*¼ Teaspoon of Instant Coffee Powder
*1 Tablespoon of butter
*2 tablespoons of Castor sugar
*½ Teaspoon Vanilla Extract
*½ Cup of Double Cream
*1 Egg yolk
*1 Egg white
*1 Tablespoon of water

Method:

– In a glass bowl, take the double cream and whip it up, use a hand mixer to save time. Whip it till it has nice stiff peaks.
* TIP * Make sure you take the cream out of the fridge right before you need it, so that it is easy to whip it up.

– Place this whipped cream in the fridge

– In another bowl add the egg yolk and 2 Tablespoons of sugar. Whisk it for 2 minutes till the mixture becomes a nice pale yellow colour.

– To heat the chocolate well you must make a double boiler, take a saucepan with 1 inch of water in it over simmering heat and cover the saucepan by placing a bowl over it.

– Break your bar of chocolate (Dairy Milk/ Galaxy)into pieces and to that add 1 tablespoon of butter,¼ Teaspoon of coffee powder and 1 tablespoon of water.The reason you must add coffee powder is to make the flavour of the chocolate stand out.

– Once the chocolate mixture is rich and smooth take it off the heat.

– Then take a spoon of that mixture and add it to the yolk and sugar mixture
* TIP * We do it in parts in order to prevent the eggs from getting scrambled.

– Now add all the remaining chocolate mixture to it and ½ Teaspoon of vanilla extract and mix it.

– Put this chocolate and egg yolk mixture back on the double boiler to thicken and cook the egg for just 3-4 minutes.

– Now set it aside to cool

CHOCOLATE MIX
CHOCOLATE MIX

– Take 1 egg white in another bowl and whisk it till it forms stiff peaks

– Now comes the part to bring all three elements together

– Mix the chocolate mixture in the egg white and to this add the heavy cream that you placed in the fridge.

– Once properly mixed you should get a smooth and thick mix

– To finish it off you must place it in the freezer for 2 hours or in a fridge for 3-4 hours.

– Dress up your dessert with some icing sugar or fruit such as strawberry/raspberry. If you want to add a colourful element use a mint leaf and fruit to contrast the mousse, like I have done. Enjoy this decadent treat with your loved one.

Remember to spread the love everyday 🙂
Hope you enjoy making this delicious dessert and your valentine’s Day!

I would love to hear what your Valentine’s Day plan is, do comment below.

Thank You!

FRIDGE MADE CAKE: THE WONDERS OF NO BAKE

Through this blog, I have got the opportunity to connect with people akin to me, who have a flair for cooking and revere desserts. I feel fortunate that they have taken time out, to share their recipes, stories and thoughts through my blog.

My first Guest writer is my dear friend Avisha Shah, an undergraduate student at the City University, London. A true dessert enthusiast, in her spare time she loves experimenting with new ingredients and techniques in order to create mouth-watering desserts. I hope you enjoy her recipe, which is easy to make and requires a minimal effort.

­Ovens, ovens, ovens! That is all that we think of when we decide to make a cake. But, today I am going to share a recipe of a fridge cake that I found but changed it to my liking. It’s still as delicious and fantastic as an oven-baked cake. Yes bakers, we do not only need an oven to bake! Baking for me is trying out new techniques and experiment with everything and anything, as long as the result tastes good – to me and everyone I share my food with.

This recipe entails 4 simple ingredients that we probably all keep in our houses and although it is easy – it is still fun to make especially if you want to try out your skills at cooking/baking and love to experiment. 

CHOCOLATE & RICE KRISPIES NO BAKE CAKE

SERVES-  6-8 People

Ingredients-:
* 1 teaspoon of Butter
* 1½  Cups of Kellogg’s Rice krispies/Cereal
* 3 Slabs of Caramel chocolate
* 2 Slabs of Milk chocolate

Method:

1. Cut the caramel chocolate (Dairy milk/ Galaxy) to small pieces and melt it either in a pan over a medium heat or a microwave. Once its smooth add the butter. Make sure the mixture is smooth and runny.

2.Once its melted, take it off the stove and add the rice krispes. Make sure they’re completely covered with chocolate. If necessary melt more chocolate and add.

3.To set the mixture, place it in a box (if you want a cake) or a baking tray.

4.Place in the fridge for 30-40 minutes and then remove it.

5.Melt the milk chocolate (Dairy Milk/Galaxy) in the same way as the caramel chocolate, till its smooth and pour it over the cake, thus making a thick layer and make sure it’s leveled.

6.Place it back into the fridge for another 30 minutes till it’s properly set.

My Tip-You can cut the cake in any shape you want, if you want square pieces or if you want to keep it as a whole cake. Decorations are not necessary, but you can sprinkle it with sprinkles if you want to make it look colourful! 

AVISHA SHAH
CHOCOLATE AND RICE KRISPIES CAKE

Hope you enjoy making this. And you can mess around with the ingredients as well and experiment! Enjoy! 🙂

Thanks
Avisha Shah

SHAKE SHACK

Covent Garden Market today is best described as the converging point of art, culture and economy. It harbors various hotels, restaraunts, shops and is a great platform for artists and craftsmen to showcase their talent. Making it one of the most bustling parts of central London. This was the driving force behind America’s popular food chain Shake Shack to set up shop there on 5th July,2013.

What started out as a hot-dog cart in Madison Square Park, New York grew leaps and bounds and has become a rage all around the world. It has won people over, with its refreshingly delectable food and by delivering classic food but in a grand manner, it has even earned itself the title of the ‘sophisticated Mcdonalds,’ by many.

Apart from their range of mouth-watering classics, their personally churned out ice cream, which is used as the base for Shakes and concretes is inimitable. The shake owes its creamy texture to the ice cream base, which is blended in with milk and additional flavours. The Concrete (Ice cream) is frozen and served in cups and cones and the frozen custard of a more concentrated consistency is served with mix-ins. The menu set has adopted local elements in order to appeal to their target audience here in London. Mix-ins, such as the hazelnut brownie used in the union shack concrete or brown sugar biscuit, used in Drury Lane jam and Big Blend concrete is produced at St. JOHN Bakery.

Their custard calendar does not help easing ones decision; the ample choices available could be overwhelming. Though the wait for placing an order gives you enough time to make a decision. If you like visiting the market on a weekday, you can be rest assured that you would not have to wait for more than ten minutes to place your order. Though trying to eat at the Shack on a weekend would require a lot of time and patience, it could take you twenty to thirty minutes at the very least. To avoid long queues a weekday is preferable but if you enjoy an abuzz and vibrant area or have time to spare to eat while hearing a musician sing an acoustic version of ‘let her go,’ or would get excited hearing a persistent synchronized sound of people clapping to street performers. Then I would definitely recommend standing in the long queue and the shakes as well as the concrete ice cream is worth it.

The most popular shakes sold were the red velvet and the chocolate, somehow the obsession with red velvet still continues and it has successfully managed to creep its way here as well. Though I tried the caramel and the peanut butter shake but my personal favourite was the caramel shake, it oozes of caramel. If you are someone who prefers overtly sweet things this one is a no brainer. The peanut butter shake on the other hand is sweet but the slight salty peanut taste and sweet ice cream blend is balanced to perfection. Making the sweetness level just about right.

Once you have placed your order, a device is given to you, which vibrates and at that point you can go collect your order from another station.

Device for Picking Up Your Order
Device for Picking Up Your Order

The self-service system with the addition, makes the experience quite exciting and is a welcomed change. Both the shakes and the concrete were made from the same base but they were quite different from one another.

Big Blend
Big Blend

I ordered the Big Blend concrete as I was informed its the best, the chocolate and vanilla custard complemented each other and to break the sweetness the brown sugar biscuits worked like a charm. Finishing off with the moist brownies bursting of decadent chocolate. There is nothing better than an appetizing dessert and an appealing environment. Shake Shack offers the same. I would definitely recommend this joint to people who enjoy desserts and are looking to try unconventional forms of it. Even if you are not a dessert person, you would definitely not want to miss this.

INFORMATION:

Address: 24, Market Building,

The Piazza,

London, England.

Telephone: 0203 5981360

Timings: Monday-Saturday: 11:00 am to 23:00 pm And Sunday: 11:00 am to 22:30 pm

Price Range: ££ : £11-£25

*No reservations

*They have two types of red velvet dog biscuits. So feel free to take your dog out for a meal with you.

Thank you,

Hope you enjoyed reading it 🙂