Eggless Dark Chocolate Muffins

INGREDIENTS:

Coco powder  – 1/2 cup (unsweetened)
All Purpose Flour (Maida) – 1/2 cup
Sugar – 1/2 cup (can go upto 3/4 of a cup if you prefer a sweeter muffin)
Butter – 1/2 cup
Cooking (baking) Soda – 1/4 tsp
Baking Powder – 1/4 tsp
Milk – 1/2 cup
Vanilla – a few drops

INSTRUCTIONS:

  1. Grease a 6 mould muffin tray. Preheat oven to 200 C.
  2. Sift the flour and coco powder with cooking soda and baking powder.
  3. Powder the sugar.
  4. Cream the butter and sugar together.
  5. Add milk and vanilla.
  6. Fold the flour-cocoa mix into this to get your batter.
  7. Spoon the batter into the muffin moulds.
  8. Bake at 200 C for 30 minutes.
  9. Decorate with chocolate icing and sprinkles

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️
Advertisements

Home Made Ferrero Rocher

INGREDIENTS:

1 packet wafer cup
1 jar of Nutella
200 gram dark chocolate or milk chocolate
100 grams coarsely crushed almonds (or hazelnuts or cashewnuts)

INSTRUCTIONS:

  1. First combine wafer biscuits, 2-3 tbsp coarsely crushed nuts and Nutella in a bowl.
  2. Leave in a fridge for about 10-15 mins.
  3. In the meantime cut the chocolate in small pieces and melt in double boiler.
  4. When chocolate is melted completely remove from the flame. Give a good stir and keep a side.
  5. Fill each wafer cup with Nutella mixture.
  6. Put one piece of hazelnut in one cup and close with another nutella filled cut.
  7. Glue edges with melted chocolate.
  8. Like wise do the same with all the cups and keep in the fridge for 10-15 minutes.
  9. Now take the wafer balls out of the fridge. Using 2 fork slowly add one ball in to melted chocolate. Coat them well.
  10. If the balls open don’t panic just with soft hand coat it well and using fork keep it on parchment paper.
  11. Like wise do the same with rest of the balls.
  12. Now roll balls with light hand in coarsely ground nuts and keep in the fridge for 30 mins or until set.31

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️

Chocolate And Coconut Fudge

Dark chocolate cooked with coconut and condensed milk.

INGREDIENTS:

Dark chocolate, grated – 450 grams
Desiccated coconut-1/3 cup
Unsalted butter-3 tablespoon + for greasing
Condensed milk- 1 tin

INSTRUCTIONS:

  1. Put chocolate in a large glass bowl. Keep the bowl over a deep non stick pan of boiling water, add butter and melt the two together.
  2. Lightly grease an aluminium tray and line the base with butter paper.
  3. Warm condensed milk in the microwave oven. When chocolate and butter melt, add warmed condensed milk and mix.
  4. Take the bowl off the boiling water and add desiccated coconut, (reserving some for sprinkling on top) and mix well.
  5. Pour the mixture into the prepared tray and tap the tray on the table top so that it spreads evenly.
  6. Sprinkle the reserved desiccated coconut on top.
  7. Once it cools down to room temperature keep it in a refrigerator to set.
  8. Cut into squares and serve. You can also wrap in butter paper if you want to store it for some days.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️

How To Make Home Made Chocolates

Instead of presenting your loved one with store-bought chocolates for a special occasion, why don’t you make him or her some original treats? Chocolate is actually quite simple to make at home, and you can customize them to create unique flavor combinations.

INGREDIENTS:

2 Cup chopped chocolate bars or chips
Optional mix-ins like nuts, dried fruit or shredded coconut

INSTRUCTIONS:

  1. Choose chocolate to use. Any type of solid chocolate bar or chocolate chips will work using this technique. Choose milk chocolate, dark chocolate, or even white chocolate to make into candies.33
  2. Melt the chocolate. Place it in a microwave safe bowl and put it in the microwave. Cook it on high for 30 seconds, then open the microwave and stir the chocolate. Cook it for another 30 seconds and stir again. Repeat until the chocolate is completely melted.34
  3. You can mix in chopped nuts, shredded coconut, dried fruit pieces, or other mix-ins to customize your chocolate.
  4. Add a few drops of peppermint extract if you want to make mint chocolate.
  5. Pour the chocolate into molds. While it’s still hot, pour the melted chocolate into individual candy molds. Molds come in all sorts of shapes and sizes, and can be found at kitchen supply stores. Fill the molds to their rims. If necessary, use the back of a spoon to smooth the chocolate into the corners.35
  6. To help the chocolate settle, you can lift it a few inches above the counter and let it drop. This removes air bubbles and smooths out the chocolate.
  7. To make filled chocolates, fill the molds halfway, then spoon a bit of Nuts , Jam , or another filling in the center of the chocolate. Pour more chocolate on top of the filling to fill the mold to the top.
  8. Let the chocolates cool. Leave them on the counter to harden or put them in the refrigerator. Let them get completely cool before you try to take them out of the molds.
  9. Remove the chocolates from the molds. Carefully pop them out of the molds. Eat them right away or wrap them in chocolate wrappers to give as gifts.

Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
Like share and spread your love ❤️