CHOCOLATE LIQUEUR DELIGHT
INGREDIENTS
250 gm dark cooking chocolate, 4 tbsp rum, 1 tbsp cocoa powder, 4 tbsp cornflakes
METHOD
Melt chocolate in the microwave set on HIGH for one-and-a-half minute. Once it cools, mix in rum with a spoon and refrigerate for 20 minutes. Later, remove from the mix and roll into small balls with your palms. Roll the balls in cocoa powder or cornflakes and serve.
OREO CHOCOLATE MILKSHAKE
INGREDIENTS
200ml milk, 30gms dark cooking chocolate, 5 pieces Oreo chocolate biscuits, 25gms whipped cream, chocolate flakes for garnishing
METHOD
Melt chocolate with the microwave set on HIGH for oneand-half-minutes and mix it into lukewarm milk. Add three Oreo chocolate biscuits and blend it all together in a mixie. Take a tall glass and place one crushed biscuit at the bottom and pour in milkshake. Top it with a swirl of whipped cream, chocolate flakes and one more cookie. Serve chilled.
ALMOND DROPS
INGREDIENTS
250 gms almonds, 500gms dark cooking chocolate
METHOD
Roast almonds in the oven for 15 minutes till dry. Melt the chocolate in the microwave set on HIGH for 1 and half minute, allow it to cool and then add almonds. Using your fingers, remove the almonds from the chocolate sauce, making sure they are coated well, and set them on butter paper. Refrigerate for 15 minutes, remove and wrap in individual foils.
CHOCOLATE MOUSSE
INGREDIENTS
200 gms dark cooking chocolate, 100 gms whipped cream, 2 tbsp water, 1 tsp coffee powder
METHOD
Melt chocolate in microwave set on HIGH for one minute. Mix coffee powder with warm water and add to melted chocolate. Whip the cream until it turns fluffy and thick, then add chocolate-coffee mixture while mixing with a balloon whisk. Now pour into separate bowls or containers and refrigerate for 20 to 25 minutes. Serve chilled with ice-cream and chocolate chips
