Chocolate

You all have been venturing my chocolate addiction and adding  to the list of chocolate recipes i am sharing this super simple , quick to make fudge which is foolproof and my fav . This recipe is so simple and anyone who doesn’t know even to cook can enjoy making them . A great chocolate treat for upcoming festivals, It can certainly made for holiday treats and enjoyed any time when you are badly craving for chocolate . These chocolate fudge are melt it mouth and not too chewy so kids will just love to have them  . I bet you will not stop eating just one they are super addictive.

Chocolate fudge  are very rich and addictive so you might have to do extra exercise but still  they are so sinful you have to try them at least  once. Lets move to the quick fudge recipe ..Made this for day 3 blogging marathon under chocolate theme. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.

Ingredients

1 cup Milk chocolate chips
1/4 cup Condensed Milk 
2 tbsp Whole Milk 
2 Tbsp chopped   pistachios / almonds( You can add more if you like )
Chopped nuts for garnish

Method

• In an microwave safe bowl add milk chocolate chips and sweetened condensed milk.
• Microwave this for 1 min on high . 
• After 1 min give it a nice mix and  see that there are no lumps in mixture.
• The chocolate should be completely melted if you find any chocolate grains microwave for 30 sec more .
• Add milk and give them a quick mix .
• Add the chopped pistachios and mix them ,
• Now take an 8*8  greased pan and transfer the melted chocolate mixer to the pan.
• Level them on the top using the spoon .
• Refrigerator for 1 to 2 hours . Mine was done by 1 hour.

• Cut the set fudge into squares, remove  all the pieces from the pan  and enjoy!!

Tips 

•  Grease the pan with oil so that it is easy to remove the fudge without damaging the shape of the fudge.
• If you want add more nuts than in the given recipe for those crunchy bites in between .
• As I used Milk chocolate which is already is sweet so i added only 1/4 cup condensed milk if you are using a semi sweet chocolate chip you can increase the quantity to 1/2 cup or more. 

I was craving for chocolates and what’s better than a mug cake made with chocolate  and nutella . I love nutella on my toasts and also to lick as is … they are so addictive and tend to lick at least  3 tbsp as is  if i use them in any dish 😛 . So for the chocolate lovers  this delicious and quick mug cake would be like a heaven . My chocolate addiction is getting seen through the BM theme as this week I have chosen chocolate as the theme . 

Mug cakes are very easy to make and fuss free desserts which you can  be just mixed and baked , Had in jiffy when you are craving for some cakes.  They are quick to make in microwave and generally takes only 2 – 4 mins to get done . A single serving can be made this way in a mug so that they are made super quick and enjoyed . Adding nutella to this Mug cake makes it highly chocolaty in taste . Lets Move on to the recipe to make this simple yet a delicious mug cake . Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.

Ingredients

Maida / All purpose flour – 4 tbsp
Unsweetened Cocoa pd – 3 tbsp
Condensed Milk – 1/4 cup
Nutella – 3 heaped tbsp
Vanilla essence – a drop ( optional)
Milk – 1/4 cup
Baking pd – 1/4 tsp
Oil – 3 tbsp ( I used cooking olive oil )

Method

• In a Bowl combine all the ingredients and transfer them to a  mug  (or ) you can mix all the ingredients in a mug you are going to use for baking.
• Mix them till a smooth batter is formed .

• Microwave for 1 1/2 – 3 minutes depending on you microwave wattage.
• Dust some powdered sugar and enjoy them warm.

Tips 

• I tried baking them in oven too by adding baking soda to the batter and they came out super moist , So you can bake this cake in oven too by adding Baking soda 1/4 tsp to the recipe given.
• The mug should be half filled allowing the rest of the space to rise the cake . It means fill only 1/2  or 3/4 of the cup with batter so that there is enough room for it to rise .
• You can top the cake with a scoop of vanilla ice cream and chocolate syrup if you like.
• Mug cakes taste good if they are  had warm.

sending to cooking 4 all seasons

Am a chocolate lover and i know you all too are 🙂 . So here i bought to a sinful and all time fav chocolate pudding for people who are carving for some chocolate sweets . I learnt this when i was studying Home science and didn’t get a chance to try it at home though . When I saw  BM themes -Chocolates    then this pudding popped up in my mind and wanted to include this the theme as it fits perfect to theme. I  learn’t to cook only after i joined Home science in 11th std we used have a month where we used to set a canteen for  whole school students in which we used sell bread jam , gulab jamun and other snacks, pickle , jams, squash studying Home science was Lot of fun. 

Chocolate Pudding is nothing but a chocolate custard which is set using starch and they are smooth in texture . It is a variation of chocolate custard where starch is used to thicken and set instead of eggs. Now lets Move to the eggless version of chocolate pudding . Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.

Ingredients

3 tbsp Vanilla Custard Pd/ corn starch ( I used custard pd)
3 tbsp unsweetened cocoa powder 
Salt a pinch
1 tbsp butter
1/2 tsp  vanilla extract ( if using corn starch)
11/2 cups Whole  milk 
5 tbsp Powdered  sugar ( adjust to your taste)
1-2 Chopped Almonds ( To garnish)

Ingredients

• In a bowl Mix cocoa pd, salt,custard pd,1/2 cup milk without any lumps and set a side .
• In a sauce pan boil the milk and lower the flame after it boils.
• Add the custard cocoa milk mixture to the Boiled milk and stir continuously, keep the flame low.
• At one stage it will start to thicken and come together leaving the sauce pan you will be able to see the sauce pan now. Stir continuously  else it might form lumps. 
• Turn off the flame and add butter to it give it a mix and transfer it to serving dish.

• Cling wrap the serving bowls and refrigerate for 1- 2 hour  .
• Serve them garnished with chopped almonds.

Tips 

• If you are using Corn starch only then add vanilla extract to the pudding else it is not required .
• You can use fat free milk  too but whole milk gives the best  sinful taste .