On the World Chocolate Day and for all the chocolate lovers out there, we bring to you three yummy and delicious three-step recipe to satisfy your chocolate cravings!
CHOCOLATE MUG CAKE
Ingredients
1/4 cup all purpose flour
2 tablespoon unsweetened cocoa powder
1/4 teaspoon baking powder
2 tablespoon granulated sugar
1/8 teaspoon salt
1/4 cup milk
2 tablespoon vegetable oil
1 tablespoon hazelnut chocolate spread or mini chocolate chips
Method
In a medium bowl, whisk together all the dry ingredients.
Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
Pour batter into a microwave-safe mug. Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips.
Microwave mug cake for 70 seconds on high. Carefully remove from microwave and enjoy!
CHOCO PUDDING
Ingredients
2/3 cup sugar
1/4 cup Hershey’s Cocoa
3 tablespoon cornstarch
1/4 teaspoon salt
2-1/4 cup milk
2 tablespoons butter
1 tea spoon vanilla
Method
Sir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla.
Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired.
CHOCO TRUFFLE
Ingredients
150g dark chocolate, chopped
150g milk chocolate, chopped
150ml double cream
50g unsalted butter
cocoa powder, sprinkles, lustre powder, icing sugar, chopped nuts, for coating
flavourless oil for shaping
Method
Put the dark and milk chocolate in a bowl, then put the cream and butter in a pan and bring to a simmer. Pour the hot cream over the chocolate and stir until it melts. Leave to cool, then chill in the fridge for 7 hrs.
Put the coatings into separate bowls. To shape the truffles, lightly rub your hands with flavourless oil and roll teaspoons of the truffle mix between your palms.
Gently roll the truffles in the bowl until evenly coated, then put in a box and chill. Store in the fridge in an airtight container for three days and defrost in the fridge overnight. The yummy truffle is ready to be tasted!
