#46 DELICIOUS SWEET

1.SWEET HEART CHOCOLATE

Ingredients-

• White chocolate -200 gm (bar-1)
• Dark chocolate-100 gm(bar-1)
• Sweet chocolate-100 gm(bar-1)
• Almond-4
• Pistachios-4
• Cashew-4

Method-

• Roast all dry fruit, make small pieces and keep aside. Melt white chocolate bar in a double burner  process or in a microwave oven for two minutes. Take some heart shaped  chocolate moulds. Brush  chocolate moulds with chocolate lining. Put chopped dry fruits (few) in every tin, then cover with 1 table spoonful  melted chocolate. Keep it in the freezer for 10 minutes. Take the same amount of dark chocolate and sweet chocolate bars. Repeat the process, Take these out from the fridge. Wrap in decorative candy- paper. Make as many chocolate as you wish to offer to your beloved.

2. CHOCOLATE BALLS

Ingredients-

• Marie biscuit (crumbled)-8
• Cocoa powder-2 tsp
• Condensed milk-2 tsp
• Desiccated coconut-2 tsp
• Dry fruit and vanilla essence-2 tsp

Method-

• Mix all stuff and knead. Make balls and insert small portion of dry fruits at the center. Garnish and cover with desiccated coconut. Keep it in the refrigerator for a few minutes and then serve as dessert at the end of a party.

3.CRUNCHY EASTER EGGS

Ingredients-

• Cracker crumbs-1 1/4 cups
• Grated coconut-1 cup
• Powder sugar-2 1/2 cups
• Crunchy peanut butter-1 cup
• Vanilla essence-1 tsp
• Melted butter-25 to 50 gm
• Salt to taste
• Chocolate-1/2 slab

Method-

• Fry coconut in a pan till golden and crisp
• .In a bowl, mix coconut, cracker crumbs and 1 1/2 cup sugar.
• Add peanut butter, melted butter, vanilla and salt, mix well
• Add the remaining sugar, making the mixture firm enough to mould the eggs, but not too crumbly.
• Mould the eggs with hand and give it shape.
• Keep them in the fridge for 30-45 minutes.
• Melt chocolate and coat the eggs with it.
• When the chocolate is still wet, sprinkle crumbs of cracker or powdered sugar.
• Keep them in the fridge for 30 minutes.

4. CHILLY MOUSSE

Ingredients-

• Green chilies chopped without the seeds-2
• Sugar powder-25 gm
• Vodka-30 ml
• Heavy whipping cream-400 gm
• White chocolate chopped-170 gm
• Gelatine-5 gm
• Cold water-6 tbs

Method-

• Chop chilies add the sugar and vodka, and stir until sugar
• Microwave half the cream and chocolate until you get a smooth paste for about one minutes
• In a bowl whip the rest of the cream to soft peaks. Fold into melted chocolate mixture, add chilly mixture. Melt gelatine and strain into mousse.
• Let the mixture set for 5 minutes in a cool over the cake
• Decorate with chopped strawberries and serve to your Bitter, Sweet &spicy.

5.CHOCOLATE MICE

Ingredients-

• Plain chocolate-100 gm
• Sour cream-5 tbsp
• Chocolate biscuit crumbs-125 gm

For the decoration-

• Icing sugar-5 tbsp
• Flaked almonds-25 gm
• Chocolate biscuit crumbs-5 tbsp
• Sliver dragees (small silver balls) for the eyes-24
• Liquorice strings(5 cm each)-12

Method-

• Melt chocolate and combine with sour cream, stir in 125 gm of biscuit crumbs. Cover and chili until firm. Roll them into balls. Mould to a slight point at one end (the nose) to form mice. Roll each mouse in icing sugar (for white mice), and in biscuit crumbs (for dark mice). Oneach mouse , place sliver dragees in spots for eyes, almond flakes for ears and a liquorice string for the tail. Chill for at least 2 hours until firm.