Peanut Butter Chocolate – On Masala TV's 5th Anniversary

Peanut Butter Chocolate by Zarnak Sidwa

Chocolate Pistachio Fudge

Chocolate Pistachio Fudge by Zarnak Sidhwa

Double Chocolate Chip Ice Cream In Trellis Cups

Ing :

4 egg yolks

1 cup sugar, leveled

2 cups milk

1 cup cream

1 cup chocolate chips 

2 tbsp cocoa dissolved in 1 tbsp hot water and cooled

Method :

Beat yolks and sugar till pale and thick. 

Boil cream and milk in a pan. 

Cool. 

Gradually stir it into the egg and sugar and cook over low heat. 

Whisk continuously till mixture coats the back of a spoon (or reads 160 degrees on a thermometer). 

Immediately plunge the bowl in icy water and cool the mixture. 

Add the cocoa. 

Pour mixture into airtight boxes and freeze until icecream starts to set around edges, remove from freezer and add chocolate chips. 

Beat. 

epeat this process three or four times, removing box from freezer when icecream starts to set. 

This is to prevent ice crystals forming. 

Leave to set overnight. 

Serve the ice cream in the chocolate trellis cups.

Serves 6-8.

Trellis Cups :

Melt 100gm plain chocolate. 

Invert a cupcake tray. 

Cover 6 alternate moulds with cling. 

Place the chocolate in a paper piping bag and pipe around the base of the mound, pipe chocolate back and forth over it to form a trellis. 

Carefully pipe a double thickness.

Chill till set, lift from the tray and carefully peel the cling. 

Serve the icecream in these cups.

Double Chocolate Chip Ice Cream In Trellis Cups by Zarnak Sidhwa

Chocolate Frosted Cake

Chocolate Frosted Cake by Zarnak Sidhwa

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