Tabassum07
Smile for Allah
Yes, those are all TTI members who regularly visit the five star kitchen. 
Chocolate
- Thread starter sister herb
- Start date
Tabassum07
Smile for Allah
I made brownies.
Did you make the brownies or the fudge? It's the fudge that had the nuts in them.
sister herb
Official TTI Chef
^^ Those brownies had almonds on the top (in the picture). Anyways, hopely they were tasty (and hopely you saved few to others too ).
).
sister herb
Official TTI Chef
Triple Chocolate Trifle
For the brownies:
1 cup plus 2 T unsalted butter, more for greasing pan
3 oz. finely chopped unsweetened chocolate
1/2 cup cocoa powder, sifted
2 1/2 cups granulated sugar
3 eggs, beaten
1 T vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
For assembly:
1/2 cup granulated sugar
8 T unsweetened cocoa powder, sifted
2 T cornstarch
Pinch salt
1 3/4 cups whole milk
3 cups heavy cream
2 large egg yolks
10 oz. bittersweet chocolate, finely chopped
2 T unsalted butter
1 t. vanilla extract
1/4 cup confectioners’ sugar for whipped cream
1 to 2 pints raspberries
To make brownies, preheat oven to 350 degrees F/175 C. Grease a 9-by-13-inch baking pan.
In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs whisking chocolate mixture constantly then whisk in vanilla. Fold in flour and salt.
Pour batter into prepared pan. Bake until just firm, about 25 minutes. Cool.
In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes.
(A simmering bubble or two is okay, but do not let it boil.)
In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners’ sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries.
Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.
Source: http://unconfidentialcook.com/2009/01/23/triple-chocolate-trifle/
For the brownies:
1 cup plus 2 T unsalted butter, more for greasing pan
3 oz. finely chopped unsweetened chocolate
1/2 cup cocoa powder, sifted
2 1/2 cups granulated sugar
3 eggs, beaten
1 T vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
For assembly:
1/2 cup granulated sugar
8 T unsweetened cocoa powder, sifted
2 T cornstarch
Pinch salt
1 3/4 cups whole milk
3 cups heavy cream
2 large egg yolks
10 oz. bittersweet chocolate, finely chopped
2 T unsalted butter
1 t. vanilla extract
1/4 cup confectioners’ sugar for whipped cream
1 to 2 pints raspberries
To make brownies, preheat oven to 350 degrees F/175 C. Grease a 9-by-13-inch baking pan.
In a large saucepan, melt butter. Remove pan from heat and stir in chopped chocolate until fully melted. Stir in cocoa and sugar until combined. Slowly add eggs whisking chocolate mixture constantly then whisk in vanilla. Fold in flour and salt.
Pour batter into prepared pan. Bake until just firm, about 25 minutes. Cool.
In a large bowl, mix together granulated sugar, 3 tablespoons cocoa powder, cornstarch and salt. Whisk in 3/4 cup milk. In a large saucepan, bring remaining 1 cup milk and 1/2 cup cream to a boil over medium heat. Whisk hot milk mixture slowly into cocoa mixture. Return to saucepan. Cook over medium heat, whisking gently, until slightly thickened, about 2 minutes.
(A simmering bubble or two is okay, but do not let it boil.)
In a medium heat-resistant bowl, whisk yolks. Whisking them constantly, very slowly dribble about half the cocoa-milk mixture into yolks until fully combined. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly. Cook, whisking occasionally, over medium-low heat, until thickened, about 5 minutes. (Do not let mixture come to a simmer. If pan begins to steam thickly, remove from heat for a few moments and stir well before continuing.) Let cool slightly.
Melt 5 ounces chopped chocolate with butter. Stir until smooth. Stir in vanilla. Cool 5 minutes, then fold into thickened egg mixture. Place plastic wrap directly against pudding (to prevent a skin from forming), and chill until set, about 3 hours. (Pudding and brownies can be made up to 5 days ahead, and refrigerated.)
Just before assembling, in an electric mixer, beat remaining 2 1/2 cups cream with remaining 5 tablespoons cocoa powder and 1/4 cup confectioners’ sugar until it forms soft peaks. Scrape down sides and fold in any excess cocoa or sugar.
Cut brownies into 1-inch squares. Fit a layer of brownie squares in bottom of a 4-quart trifle, glass or other bowl. Top with half the pudding, a third of the whipped cream, a third of the remaining chopped chocolate and a third of the raspberries.
Repeat layering until all ingredients have been used. Serve immediately, or cover with plastic wrap and chill for up to 24 hours before serving.
Source: http://unconfidentialcook.com/2009/01/23/triple-chocolate-trifle/
sister herb
Official TTI Chef
Easier way is mix in the bowl pieces of brownies, whipped cream which is tasted by sugar and cocoa powder and decorate with berries (or fruits) and chocolate chips.
sister herb
Official TTI Chef
Easy Chocolate Mousse "Cake"
Ingredients
Method
Rinse a 20cm (8 inch) spring-form pan with cold water and line the base and sides with cling wrap.
Roughly chop the chocolate and place in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate). Half-fill the saucepan with water and bring to a simmer. Place the bowl on top, making sure it doesn’t touch water (or it will overheat). Stir with a metal spoon until melted. Leave aside to cool slightly.
Whip the cream to soft peaks and then stir a large spoonful into the melted chocolate. Fold this into the remaining cream.
Make sure it is well blended with no white streaks. If you like, you can add some extra flavours at this step by adding a extract (try orange), chocolate chips or raspberries.
Pour the mixture into the prepared cake pan and smooth the top. Chill for at least 2 hours.
To serve remove the cake from the pan and turn upside down onto a plate. Remove the wrap and sprinkle grated chocolate over the top. Cut into slices with a sharp, warm knife.
Source: http://www.chocablog.com/recipes/chocolate-mousse-cake/
Ingredients
- 250g dark chocolate
- 600ml whipping cream
- Extra chocolate for serving
Method
Rinse a 20cm (8 inch) spring-form pan with cold water and line the base and sides with cling wrap.
Roughly chop the chocolate and place in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate). Half-fill the saucepan with water and bring to a simmer. Place the bowl on top, making sure it doesn’t touch water (or it will overheat). Stir with a metal spoon until melted. Leave aside to cool slightly.
Whip the cream to soft peaks and then stir a large spoonful into the melted chocolate. Fold this into the remaining cream.
Make sure it is well blended with no white streaks. If you like, you can add some extra flavours at this step by adding a extract (try orange), chocolate chips or raspberries.
Pour the mixture into the prepared cake pan and smooth the top. Chill for at least 2 hours.
To serve remove the cake from the pan and turn upside down onto a plate. Remove the wrap and sprinkle grated chocolate over the top. Cut into slices with a sharp, warm knife.
Source: http://www.chocablog.com/recipes/chocolate-mousse-cake/
sister herb
Official TTI Chef
Tabassum07
Smile for Allah
Cake for everyone - no hard feelings
Wow, that trifle looks so... looks so.....*sniff*
Wow, that trifle looks so... looks so.....*sniff*
sister herb
Official TTI Chef
Cake for everyone - no hard feelings
Wow, that trifle looks so... looks so.....*sniff*
I agree; no hard feeling - it´s only a chocolate... and a lot of it.
And remember: round is a shape.
sabs1164
AmatuLLaH
Welcome to the chocolate world........
sabs1164
AmatuLLaH
sister herb
Official TTI Chef
Popcorn & Honeycomb Chocolate Slice
Ingredients
Method
Grease and line a 25cm x 15cm slice tray with baking paper.
Pop the popping corn following packet instructions; ensure any unpopped kernels are removed and sprinkle with salt to taste.
Place into a large mixing bowl with the roughly chopped honeycomb. Set aside.
Place the butter, golden syrup and chocolate into a saucepan and place over a low heat. Continually stir until melted and well combined.
Pour the chocolate mixture over the popcorn and honeycomb and mix to combine.
Pour into prepared tin, and spread out and flatten as much as you can, using a spatula.
Refrigerate until set and then cut into chunks or wedges to serve. Enjoy!
Source: http://www.chocablog.com/recipes/popcorn-honeycomb-slice/
Homemade Honeycomb
1 1/2 cups (335g) white sugar
1/2 cup (125ml) honey
1/3 cup (80ml) water
2 tablespoons golden syrup
2 teaspoons bicarbonate of soda
200g dark chocolate, chopped
Source: http://www.taste.com.au/recipes/25583/homemade honeycomb
Ingredients
- 30g popping corn
- 150g honeycomb (Crunchie, Violet Crumble, etc. or make your own: recipe below), roughly chopped
- 5g salt
- 125g unsalted butter
- 30g golden syrup
- 300g chocolate (milk or dark or a combination of both), roughly chopped
Method
Grease and line a 25cm x 15cm slice tray with baking paper.
Pop the popping corn following packet instructions; ensure any unpopped kernels are removed and sprinkle with salt to taste.
Place into a large mixing bowl with the roughly chopped honeycomb. Set aside.
Place the butter, golden syrup and chocolate into a saucepan and place over a low heat. Continually stir until melted and well combined.
Pour the chocolate mixture over the popcorn and honeycomb and mix to combine.
Pour into prepared tin, and spread out and flatten as much as you can, using a spatula.
Refrigerate until set and then cut into chunks or wedges to serve. Enjoy!
Source: http://www.chocablog.com/recipes/popcorn-honeycomb-slice/
Homemade Honeycomb
1 1/2 cups (335g) white sugar
1/2 cup (125ml) honey
1/3 cup (80ml) water
2 tablespoons golden syrup
2 teaspoons bicarbonate of soda
200g dark chocolate, chopped
- Grease and line an oven tray with baking paper.
- Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154 C) on a sugar thermometer. Remove from heat and set aside for bubbles to subside.
- Add the bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the tray and set aside to cool completely.
- Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally with a metal spoon until chocolate melts and is smooth. Transfer to a small plastic bag. Use scissors to snip off a corner of the bag.
- Turn the honeycomb onto a clean surface. Break into large pieces. Drizzle chocolate over honeycomb pieces and put aside to set. Store in an airtight container.
Source: http://www.taste.com.au/recipes/25583/homemade honeycomb
sister herb
Official TTI Chef
Simple Chocolate truffles
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face
Source: http://www.bbcgoodfood.com/recipes/182606/chocolate-truffles
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face
- 280g good-quality dark chocolate, 70% cocoa solids
- 284ml pot double cream
- 50g unsalted butter
- extracts (optional)
- nuts, coconut etc. to coating (optional)
- Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in extracts or other flavourings, a tsp at a time, to taste. Like the peppermint extract or the zest and juice of an orange or leave plain. Cool and chill for at least 4 hrs.
- To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper.
- Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
- Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them (or eat them).
Source: http://www.bbcgoodfood.com/recipes/182606/chocolate-truffles
The brownies.. I only had pistachios in my store cupboard.. To sprinkle on top. I think they could go in the mixture too..Did you make the brownies or the fudge? It's the fudge that had the nuts in them.
I will try that next time..
sister herb
Official TTI Chef
Chocolate Filled Shortbreads
Makes 18-20 shortbreads.
For the shortbread dough
1 cup plain flour
1/4 tsp baking powder
1/2 cup cornflour
3/4 cup icing sugar
3/4 cup butter, softened
For the filling
1/4 cup (30 grams) grated dark chocolate
1/4 cup grated paneer (cottage cheese)
For the garnish
2 tbsp cocoa powder
Method
For the shortbread dough
Makes 18-20 shortbreads.
For the shortbread dough
1 cup plain flour
1/4 tsp baking powder
1/2 cup cornflour
3/4 cup icing sugar
3/4 cup butter, softened
For the filling
1/4 cup (30 grams) grated dark chocolate
1/4 cup grated paneer (cottage cheese)
For the garnish
2 tbsp cocoa powder
Method
For the shortbread dough
- Sieve together the flour, baking powder and cornflour. Keep aside.
- Cream the icing sugar and butter till light and fluffy.
- Add the flour mixture and mix well to make a soft dough. Refrigerate for about 15 minutes.
- Combine all the ingredients and divide into 18 to 20 portions.
- Keep aside.
- Divide the dough into 2 portions and roll out each portion into a sheet of 3 mm. (1/8") thickness.
- Brush one sheet with cold water and place portions of the filling on it at an equal distance from each other.
- Cover with the second sheet and press down around each mound of filling.
- Cut into circles using a 75 mm. (3") diameter cookie cutter, ensuring that the filling stays in the centre.
- Knead the left-over portion of the dough and repeat steps 1 to 4.
- Place the cookies on a greased baking tray and bake in a pre-heated oven at 180 C (360 F) for 10 to 15 minutes.
- Remove form the oven and cool on a wire rack.
- Using a sieve, dust the cookies with cocoa powder.
- Store in an air-tight container.
sister herb
Official TTI Chef
Chocolate coconut brownie recipe
Shredded coconut and extra virgin coconut oil give these chocolate-dense brownies a welcome change in flavor as well as adding a boost of healthy fats.
Yields 16
Ingredients:
Directions:
Source: http://www.sheknows.com/food-and-recipes/articles/948615/3-healthy-chocolate-dessert-recipes
*Note: If you haven´t coconut oil, use vegetable oil.
Shredded coconut and extra virgin coconut oil give these chocolate-dense brownies a welcome change in flavor as well as adding a boost of healthy fats.
Yields 16
Ingredients:
- 1/2 cup white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup Coconut Oil*
- 3/4 cup granulated sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1/3 cup Unsweetened Shredded Coconut
- 1/3 cup chopped dark chocolate
Directions:
- Preheat oven to 350 degrees F/175 C and line an 8-inch square baking dish with aluminum foil, hanging two inches of foil over the sides of the dish (to help lift baked brownie out of the dish). Spray foil generously with cooking spray.
- In a small bowl, whisk together flour, cocoa, baking powder and salt.
- In a medium saucepan over low heat, melt coconut oil. When melted, whisk in sugar until dissolved.
- Whisk in eggs one at a time until fully incorporated; then whisk in vanilla. Stir in flour mixture and then coconut.
- Pour batter into prepared baking dish. Sprinkle with chocolate. Bake for 20 minutes or until a toothpick inserted in the center comes out almost clean.
- Cool brownie completely in dish on a wire rack for two hours. Carefully lift brownie out of dish, using the foil, and onto a cutting board. Slide foil out from under brownie.
- Use a sharp knife to cut brownie into four strips; then cut each strip crosswise into four squares.
Source: http://www.sheknows.com/food-and-recipes/articles/948615/3-healthy-chocolate-dessert-recipes
*Note: If you haven´t coconut oil, use vegetable oil.
sister herb
Official TTI Chef
Old-Fashioned Chocolate Ice Cream Soda
3/4 cup chocolate syrup (or chocolate sauce)
1 cup milk
4 cups carbonated water, chilled (soda is ok too)
8 scoops chocolate ice cream (about 2-2/3 cups), divided
Whipped cream in a can, optional
Place 3 tablespoons chocolate syrup in each of four 16-oz. glasses. Add 1/4 cup milk and 1 cup carbonated water to each; stir until foamy. Add two scoops of ice cream to each glass. Top with whipped cream if desired.
Yield: 4 servings.
Source: http://www.tasteofhome.com/recipes/old-fashioned-ice-cream-sodas
3/4 cup chocolate syrup (or chocolate sauce)
1 cup milk
4 cups carbonated water, chilled (soda is ok too)
8 scoops chocolate ice cream (about 2-2/3 cups), divided
Whipped cream in a can, optional
Place 3 tablespoons chocolate syrup in each of four 16-oz. glasses. Add 1/4 cup milk and 1 cup carbonated water to each; stir until foamy. Add two scoops of ice cream to each glass. Top with whipped cream if desired.
Yield: 4 servings.
Source: http://www.tasteofhome.com/recipes/old-fashioned-ice-cream-sodas