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Chocolatry Souffle

Never heard of Souffle before?? Hmmmm.. Me neither... So why not try them and give some comments!!!!!

Ingredients and Method

4 lg. eggs

1/2 c. sugar, divided

1/3 c. unsweetened cocoa powder

1/4 c. all-purpose flour

1 c. whipping cream

2 tbsp. butter

1/2 tsp. vanilla

1/2 tsp. cream of tartar

Butter & cocoa for buttering & dusting souffle dishes

Powdered sugar for garnish

• Preheat oven to 350 degrees. Separate eggs (while they are still cold) and place whites in a large bowl, yolks in a small bowl; set aside.
• Combine 1/4 cup sugar, the cocoa and flour in a medium saucepan, stir in cream. Cook over medium heat, stirring constantly, until mixture is smooth and starts to boil. Remove from heat, stir in butter and vanilla; set aside.
• Beat whites and cream of tartar on medium speed until foamy; add 1/4 cup sugar, 1 tablespoon at a time at high speed until stiff (whites won't slip when bowl is tilted).
• Thoroughly blend yolks into chocolate mixture. Take a large spoonful of white and stir into sauce to lighten it. Gently fold the sauce into the remaining whites. Turn souffle into 1/2 cup souffle dishes that have been buttered and dusted; place on baking sheet.
• Bake on middle oven rack for 20 minutes or until they have high (don't open the door until they are done). Dust tops with powdered sugar and serve at once.
• You can also use 6 ounce custard cups.

Price: RM8.00

Code:015

Chocolatry Mousse Cakey

Wanna taste something yummy... Then come and grab a bite of this cakey!!!!

Ingredients and Method

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla
1 c. boiling water
Chocolate Mousse (recipe follows)

 

Preheat oven to 350 degrees. Grease and flour 3 (8") round cake pans. Mix dry ingredients in large mixing bowl. Add eggs, milk, oil, vanilla. Beat on medium speed 2 minutes. Remove from mixer, stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes. Cool in pan 10 minutes. Remove to wire racks. Prepare chocolate mousse. Fill and frost layers. Refrigerate 1 hour. Also, any left overs.

 

 

Chocolate Mousse

 

1 1/2 tsp. unflavored gelatin
3 tbsp. cold water
1/4 c. + 1 tbsp. boiling water
1 1/2 c. sugar
3/4 c. cocoa
3 c. whipping cream
3 tsp. vanilla

 

Sprinkle gelatin over cold water. Let stand 1 minute to soften. Add boiling water, stir until clear and completely dissolved. In large mixing bowl mix sugar and cocoa; add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Refrigerate 30 minutes before frosting cake.


Price: RM10.00
Code: 014

Choco Banana Breaddy

Have you all ate Banana Bread.. Then try this..!!!!

Ingredients

1/2 cup unsalted butter, softened
2 cups flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. kosher salt
4 oz bittersweet chocolate, melted
2 eggs
3 ripe bananas
1 tsp. vanilla
confectioners' sugar for dusting

Method

Preheat oven to 350°F. In a large bowl, mix flour, sugar, cocoa, baking powder, and salt. In another bowl, beat with mixer on medium speed, butter, beat in melted chocolate, eggs, bananas, and vanilla. Pour into a large loaf pan sprayed with cooking spray. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Dust with confectioners' sugar.
 
Price: RM17.00
Code: 013

Sinful Choco Bread Pudding

Wanna try tasty pudding?? then try this out....

Ingredients and Method

1 loaf stale French bread, cut into 1-inch slices then broken in small chunks
1 qt. chocolate milk
2 c. sugar
1 pkg. chocolate chips
2 tbsp. + 1/2 stick melted butter
1 tbsp. vanilla extract
1 tbsp. Kahlua or Creme de Cocoa
3 eggs
2 c. chopped pecans

Combine all ingredients and mix with hands. If there isn't enough liquid to make soupy, add more milk. Pour into buttered oblong baking dish. Bake at 375 degrees (DO NOT PREHEAT OVEN) for 1 hour or until brown (1 hour 15 minutes).

Sauce:

1/2 stick butter
2 sq. bitter chocolate
1 c. sugar
1 can Pet milk (small)
1 tsp. vanilla extract

Melt butter in double boiler; add chocolate and stir until melted. Add sugar and milk. Cook until thick. Remove from heat, then add vanilla. Refrigerate when cool. Heat before serving. Pour over pudding

Price: RM12.00

Code: 012

Choco Covered Cherries

Have you tried Choco with Cherries??? The is marvelous... You guys should try..!!!

     Ingredients

• 2 (10 oz.) jars maraschino cherries, with stems, drained
• 1/4 c. rum
• 2/3 c. sweetened condensed milk (not evaporated)
• 4 tsp. light corn syrup
• 4 1/2 - 5 c. powdered sugar
• 24 oz. chocolate candy coating

Method

• In bowl combine cherries and rum.
• Soak 2 hours; drain on paper towels.
• In medium bowl combine condensed milk and syrup; blend well.
• Add powdered sugar gradually, stirring until mixture forms a stiff smooth ball.
• Knead on counter if all powdered sugar cannot be stirred in.
• Wrap small amount of fondant around each cherry, covering completely.
• Refrigerate about 20 minutes or until firm.
• Line cookie sheets with waxed paper.
• Melt candy coating in heavy pan over low heat.
• Holding by stem, dip chilled cherries into candy coating, making sure to cover completely.
• Place on cookie sheets and refrigerate until coating is set, about 10 minutes.
• Dip chilled candies into melted candy coating again, covering completely.
• Place on cookie sheets, covering loosely with waxed paper.
• Let stand several days in cool place to allow fondant to liquify.
• DO NOT REFRIGERATE.
• Store in tightly covered container in refrigerator.

Price: RM6.00

Code: 011

Homemade Choco Ice Creamz

Craving For Ice Cream??? If yes, why not try Choco Ice Creamz...



Ingredents

• 3 c. evaporated milk
• 1/8-1/4 tsp. salt
• 6 eggs
• 2 tsp. vanilla
• 5 c. whole milk
• 2 c. sugar
• 4 oz. unsweetened chocolate or equiv. of 1/4 c. butter & 3/4 c. cocoa

Directions

• Scald whole milk.
• Melt chocolate, add to hot milk and stir until well mixed. Combine sugar, eggs and salt; beat until light.
• Pour milk onto sugar mixture blending with whisk.
• Using 1/2 of mixture at a time (or if you have a 6 quart double boiler you may use all), heat over double boiler until mixture coats spoon.
• Cool, stir in vanilla.
• Pour into ice cream maker and follow ice cream maker directions.

Price: RM5.00

Code: 010

Cool Chocolaty Candy

Feel like eating Candies... Then come on and try out our Cool Chocolaty Candy..!!!

Ingredients

• 1-3/4 cups confectioners' sugar
• 1-3/4 cups flaked coconut
• 1 cup chopped almonds
• 1/2 cup sweetened condensed milk
• 2 cups (12 ounces) semisweet chocolate chips
• 2 tablespoons shortening
• Optional ingredients: flaked coconut, chopped almonds, sliced almonds and sprinkles

Directions

• In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.
• In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
• Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container. Serves for 30.

Price: RM6.00

Code: 009

Chocolaty Pudding Cakey

Wanna taste something Moist and Juicy Chocolate Cake??? Then come and check out this cool recipe...

  

Ingredients

• 1 scant cup semi-sweet chocolate chips
• 2/3 cup milk
• 1/3 cup sugar
• 1 large egg yolk
• 2 sticks unsalted butter, at room temperature
• 1 teaspoon vanilla extract

Method

• Grind or grate the chocolate chips in a food processor or blender to a fine consistency.
• In a small bowl, whisk together the egg yolk with 2 tablespoons of the sugar until light and lemony colored.
• Combine the remaining sugar and milk in a small saucepan and heat until tiny bubbles appear along the edges of the pan.
• Remove from heat, and pour small amount of the hot mixture into the egg, stir and pour the egg and milk mixture back into the pan.
• Cook over low heat until the mixture begins to thicken or reaches 185°F.
• Remove from heat and add the hot mixture to the chocolate in the blender or food processor.
• Add the softened butter and vanilla (do not use cold butter), and process 1 minute or until smooth.
• Pour into cake pan and freeze overnight.
• Allow to sit at room temperature 45 minutes before serving.

Price: RM17.00

Code: 008