Hot Creamy Cocoa

Ingredients for Creamy Hot Cocoa:
Cocoa powder 1/3 cup
Sugar 3/4 cup
Salt 1 pinch
Boiling water 1/3 cup
Milk 3-1/2 cups
Vanilla essence 3/4 tsp
Cream 1/2 cup

Method:
Combine the cocoa, sugar and pinch of salt in a saucepan. 
Blend in the boiling water. 
Boil. 
Stir in 3-1/2 cups of milk and heat but do not boil! 
Remove from heat and add vanilla. 
Divide between 4 mugs. 
Add the cream to the mugs of cocoa to cool it to drinking temperature.

Cocoa Brownies

ING

½ cup butter
1/3 cup cocoa
1 cup caster sugar
2 eggs
1 tsp vanilla essence
¾ cup flour
¼ tsp salt
½ cup chopped walnuts

Method:
Melt butter add cocoa, remove from fire n cool. Beat eggs add sugar, vanilla essence, flour and chopped walnuts & salt.
Mix and pour in greased and lined 8x8 pan.
Bake for 20-25 min only.
Cool well preferably overnight and then cut in squares and serve.

Cocoa Brownies by Zarnak Sidhwa

Swiss Roll

Ingredients
Eggs 4
Caster sugar 4 oz
Flour 3 oz
Cocoa powder 2 oz
Baking powder 1 tsp
Ingredients for Filling
Strawberry jam 2 tbsp
Cream whipped 300 ml

Method
Whisk eggs and sugar well till thick and doubled. 
Fold in very lightly the flour and cocoa and baking powder. 
Turn into a greased and lined Swiss roll tin and spread till the ends and bake at 220 degrees C for only 10 minutes or till the sponge shrinks back from the edges. 
Immediately take out on a large piece of greaseproof paper dusted with caster sugar. Quickly peel off paper and trim edges of the sponge, roll up cake immediately. 
Gently warm the jam and then carefully unroll sponge and spread with jam and whipped cream, re-roll.

Swiss Roll by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Mocha Truffles

Ing :

1 cup cream

1 tbsp heaped coffee

2 tbsp unsalted butter

1 tsp light corn syrup

8 oz dark chocolate, chopped

Coating :

6 oz dark chocolate 

½ cup cocoa, sifted

Method : 

Boil cream along with coffee, remove from heat and cover and leave for 15 minutes, strain through a fine sieve, measure out ½ cup cream and proceed with recipe then. Mix cream, butter and corn syrup, put on medium heat till it boils, keep stirring, remove from heat and add in the chopped chocolate. 

Do not stir, after 5 minutes whisk to combine the chocolate and then transfer to a flat dish and cool. 

Refrigerate an hour or till firm. 

Line baking sheets with greaseproof paper. 

Using a mini scoop or 2 teaspoons, from mixture into small balls and place on the sheets lined with greaseproof paper. 

Meanwhile melt 6 oz chocolate and let it cool for a little while. 

Remove filling from fridge and dip in melted chocolate and coat with cocoa. Refrigerate till set. 

Makes 24.

Mocha Truffles by Zarnak Sidhwa

Surprise Brownies

Ing for Surprise Brownies:
200gm cream cheese
½ tsp vanilla essence
9 oz caster sugar
2 eggs
100 gm butter
3 tbsp cocoa powder
100gm self raising flour
50gm walnuts, chopped

For the Frosting :
4 tbsp butter
1 tbsp milk
100gm icing sugar
2 tbsp cocoa powder
halved walnuts to decorate

Method :
Beat cream cheese, essence and 2 ½ tbsp of caster sugar. 
Set aside.
Beat eggs and remaining sugar till light and fluffy. 
Heat butter and cocoa gently. 
Cool slightly and add in the eggs and fold in flour and nuts. 
Pour half of the brownie mixture into a greased 8” tin and carefully spread the cream cheese mixture onto it. 
Cover with remaining mixture. 
Bake at 180° for 40 minutes. 
Cool in tin atleast 6 hours. 

To make frosting:
Melt butter add milk, cocoa and sugar. 
Spread over the brownies and decorate with halved walnuts.
Makes 16.

Note:
For self raising flour: 
Add a tsp of baking powder to 1 cup of flour and sieve well before using.
For cream cheese: 
Use Happy Cow or Philadelphia cream cheese available in tubs as the rest of the available brands are quite saltish. 

Surprise Brownies by Zarnak Sidhwa