CHOCOLATE STEAMED PUDDING

CHOCOLATE STEAMED PUDDING

 Ingredients 

• 1 cup sifted all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon butter, melted
• 1/2 cup sugar
• 1 large egg, lightly beaten
• 1-1/2 ounces semisweet chocolate, melted and slightly cooled
• 1/2 cup milk
• Hard sauce (optional)

Method

• In a bowl sift together flour and baking powder and set aside.
• In a separate bowl beat butter and suger until fluffy. Add egg and beat until well incorporated. Stir in melted chocolate. Add dry ingredients in 3 additions, alternating with ; mix well. Pour into well-buttered 4-cuppudding mold with lid.
• Place lid securely on mold ad put mold into a larger pot. Add enough hot water to come halfway up the sides of mold. Cover pot and steam puddingover low heat 1 hour. Let pudding rest 15 minutes before serving with hard sauce. Serves 4 to 6

MICROWAVE BROWNIES

MICROWAVE BROWNIES

• Microwave fudge brownies fudgy & moist like regular kind, but you can make them in less than 20 mins.
  FUDGE BROWNIES:
  INGREDIENTS:3/4 cup margarine or butter 3 squares unsweetened chocolate
• 11/4 cups sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup flour
• 11/4 cup walnuts chopped
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate pieces
  METHOD
• 1.Grease 8''by8'' microwave dish.
• 2.In a medium bowl,melt margarine or butter and chocolate on High for 11/2 mins.Stir until smooth.Stir in sugar and vanilla,then eggs one at a time.Stir in flour,1cup walnuts,baking powder and salt.spread in greased dish.
• 3.Microwave on Medium(50% power) for 8 mins and on high for 2 mins.,until a toothpick inserted in center comes out almost clean.Sprinkle 1/4 cup walnuts and chocolate pieces on top.Cool covered with waxed paper.Cut in to 16 pieces.

CHOCOLATE COFFEE

CHOCOLATE COFFEE

Ingredients 
2 tbsp instant coffee
1/4 cup sugar
1 dash salt
1 oz chocolate
1 cup water
3 cups milk
Whipped cream 
Method 
In saucepan combine coffee, sugar, salt, chocolate, and water
Stir over low heat until chocolate has melted.
Simmer 4 minutes, stirring constantly.
Gradually add milk, stirring constantly until heated.
When piping hot, remove from heat and beat with rotary beater or hand blender until mixture is frothy.
Pour into cups and put a dollop of whipped cream on the surface of each.
Makes 6 servings

CHOCOLATE SMOOTHIE

http://ezeecook.blogspot.com/2010/01/chocolate-smoothie.html

CHOCOLATE FONDUE

CHOCOLATE FONDUE
Cooking Time : 5 mins. 30 secs.Serves 6.
Ingredients
100grams plain or milk chocolate, broken into small pieces
1 tablespoon flour
1/2 cup milk
3 tablespoons cocoa (approx.)
200 grams beaten cream
4 to 5 tablespoons sugar
1/2 teaspoon vanilla essence
1 tablespoon butter
2 tablespoons brandy (optional)
fresh fruit, marshmallows, cake pieces for dipping
Method
Put the butter in a glass bowl and add the flour.
microwave on MEDIUM for 1 1/2 minutes, stirring twice in-between after every 30 seconds.
Add the milk, chocolate pieces, cocoa, cream, sugar and 1 cup of waterMicrowave on medium for about 3 to 4 minutes or until mixture becomes thick, stirring in-between after every 30 seconds.
Put the mixture in a heatproof dish.
Stir in the vanilla essence and brandy.
Serve by dipping fruit, marshmallow or cake pieces in the hot mixture.

CHOCOLATES-Substitutions

Substitutions

• This post will help foodies who doesnot have access to chocolate varieties to try out receipes posted from across the world in blogs

• Cocoa can be used as an easy substitute for most forms of baking chocolate and even baking chips called for in recipes. Use the following chart as a guideline for your needs:
  Product
  Cocoa
  Shortening
  Sugar
  Amount
  Unsweetened Baking Chocolate
  3 Tbsp.
  1 Tbsp.
  Equals 1 oz. Scale up accordingly.
  Pre-melted Unsweetened Baking Chocolate
  3 Tbsp.
  1 Tbsp.
  Equals 1 envelope
  Semi-Sweet Baking Chocolate
  6 Tbsp.
  1/4 cup
  7 Tbsp.
  Equals 6 oz. Semi-Sweet Baking Chocolate or 1 cup Semi-Sweet Chocolate Chips
  Sweet Baking Chocolate
  3 Tbsp.
  2-2/3 Tbsp.
  4-1/2 Tbsp.
  Equals 4 oz bar
  Storage
• Cocoa keeps very well when stored at room temperature in the original container. It retains its freshness and quality without refrigeration.
  When storing Cocoa, avoid contact with moisture and/or high heat. Both can cause clumping and gray discoloration, although neither affect cocoa flavor or quality