It’s Chocolate Day today! Yes, the day you have been waiting for is here and you’d want your beloved to make it special by gifting the incredible, the crunchiest, the most luscious chocolates for you, right? What about making the year a lot special as you whip up something chocolate-y for your beloved? Celebrate Chocolate Day by bringing one of these surprises for that special someone.
Boom Boom Chocolate Balls
Ingredients
Butter: 1 cup
Brown Sugar: 1 1/2 cups
Vanilla Extract: 2 teaspoons
Water: 1 tablespoon
All-purpose flour: 2 cups
Miniature Semisweet Chocolate Chips: 3/4 cup
Chopped Walnuts: 3/4 cup
Dipping Chocolate (milk or dark): 1 lb
Method
Mix butter and sugar in a bowl
Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended.
Roll dough into bite-sized balls (or use a melon baller)
Place on a baking sheet and freeze until firm (about 2 hours). Dip in melted dipping chocolate.
Store balls in plastic bags in the freezer.
Chocolate Sicilian Cannoli
Ingredients
Cannoli Dough
Flour: 300 gm
Cocoa powder: 10 gm
Sugar: 10 gm
Salt: 4 gm
White wine: 140 gm
Method
Make dough, drape in plastic and keep in the fridge.
Roll the dough in dough shredder. Make cone in silver fail measuring 5 inches
Cut in 4 inches, fold in silver fail cone and fry in veg oil in medium heat.
Once it is prepared, fill it with cream and dust powder sugar
Ricotta Cream
Ricotta Cheese: 6 oz
Orange juice: ¼ ea
Powder Sugar: 1.5 oz
Orange rind: ½ ea
Chocolate chips: 1 oz
Garnish
Sweet chocolate: 2 oz
White chocolate: 2 oz
Chocolate Napoleon
Chocolate Pastry Cream Recipe
Ingredients
Whole Milk: 2 cups
Sugar: ½ cup
Vanilla Bean: ½
Egg Yolks: 4 large
Cornstarch: ¼ cup
Unsalted Butter (cut into small pieces): 2 tablespoons
Chocolate (finely chopped): 200gm
Chocolate Dark Sheet
Ingredients
Chocolate Dark: 200gm
20gm coco Butter
Chocolate White Sheet
Ingredients
Chocolate White: 200gm
Coco Butter: 20gm
Method
Chocolate sheet
Melt the chocolate and mix with coco butter after that make sheet according the size.
Chocolate Pastry Cream
Boiled milk with sugar and mix rest all ingredients together with milk, in slow flame till cream will thick.
Fill the pastry bag with the pastry cream, and pipe evenly onto the strip.
Once assembled, the Napoleon is best eaten the same day.
Walnut Brownies
Ingredients
Butter: 250 gm
Breakfast sugar: 400 gm
Eggs: 6
Refined Flour: 200 gm
Dark Chocolate: 400 gm
Coco Powder: 40 gm
Walnut: 100 gm
Grain sugar: 200 gm
Method
Preheat oven to 325°F. Line the bottom and the sides of a 16-inch square baking tray with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
Combine the butter, cocoa, sugar and chocolate in a medium size bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Using a wooden spoon, stir in the chopped walnuts. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Spread the batter evenly in the lined pan.
Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into squares. Serve hot with vanilla ice cream garnished with spiders web
Caramelize sugar and cook to soft ball stage. Use this to make spider web like structure
Chocolate Mahjong
Ingredients
Dark Chocolate: 200 gm
Fresh Cream: 50 gm
Digestive Biscuits (Britannia 1 pack): 200 gm
Cashew Nuts: 50 gm
Method
Melt the mixture of chocolate and fresh cream in a double boiler to avoid direct heat
Once the chocolate has melt, add powdered digestive biscuits and cashew nuts
Mix well, ensuring there are no bubbles
Brush some oil in the chocolate mahjong mould
Fill a thin mould with the mixture when cool and deep freeze it for about 3 hours
Cut and serve
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