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

Cashew Rasin Crisps

Ing for Cashew Rasin Crisps:
250gm milk chocolate, melted
50gm cashew nuts, roasted, cooled and chopped 
50gm raisins
25gm crunch or praline 
(Crunch : Melt 25gm sugar, till it turns brown. Quickly remove on a greased lid and spread. When cool, crush lightly. Refrigerate till using).

Method:
In the melted chocolate add raisins and cashews. 
Add crunch. 
Mix well. 
Pour the mixture in moulds or petit four cases. 
Refrigerate. 
Makes 24.

Cashew Rasin Crisps 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

Creamy Stuffed Dates

Ing :
10 oz dates, pitted
2 oz cream
4 oz chocolate
2 oz almonds, whole blanched

Method :
Boil cream. Remove from heat and add chocolate, stir till it melts. 
Let it cool and thicken. 
Put mixture in a piping bag and pipe in the cavity of the pitted date. 
Top with a whole blanched almond. 
Refrigerate and serve. 
Makes 48.

Creamy Stuffed Dates by Zarnak Sidhwa

Mocha Brownies

Ing for Mocha Brownies:
2 oz butter
4 oz chocolate, chopped
6 oz brown sugar
2 eggs
1 tbsp coffee, dissolved in 1 tbsp hot water
3 oz plain flour
½ tsp baking powder
2 oz chopped walnuts

Method :
Melt chocolate and butter and set aside to cool. 
Beat sugar and eggs and fold in the chocolate mixture and cooled coffee. 
Fold in sifted flour and baking powder and walnuts. 
Pour in a greased and lined 8” square tin and bake at 180° for 25 minutes. 
Cool in tin and then remove from tin, peel off paper and cut in squares and serve.
Makes 16.

Mocha Brownies by Zarnak Sidhwa

White Choc & Orange Collettes

Ing for White Choc & Orange Collettes:
100 gm (4oz) white chocolate

Filling :
150gm orange-flavoured chocolate
2 tbsp icing sugar
150 ml (5 fl oz) cream

Method : 
Melt the white chocolate and spoon into 20 paper cases or foil petit four cases and using a brush spread well into the sides of the cases. 
Place upside down on a tray lined with greaseproof paper, to let the excess drain off. When set, carefully peel the paper cases and refrigerate. 

To make the filling:
Melt the orange-flavoured chocolate, mix with icing sugar and cream. 
Beat till smooth. 
Chill till mixture is smooth enough to pipe. 
Using a star nozzle, pipe a little into each case. 
Sprinkle orange rind and refrigerate.

White Choc & Orange Collettes by Zarnak Sidhwa

Sachertorte

Ing for Sachertorte:
150gm (5 oz) dark chocolate, melted
150gm (5 oz) unsalted butter, softened
125gm (4 oz) caster sugar (+ 2 tbsp)
3 eggs, separated
150gm (5 oz) flour, sifted

To decorate:
225gm (8 oz) apricot jam
125gm (4 oz) dark chocolate
125gm (4oz) unsalted butter
25 gm (1 oz) milk or white chocolate, to write

Method :
Beat butter and 4 oz sugar and add in the yolks one at a time. 
Stir in melted chocolate and fold in the flour. 
Whisk whites separately till stiff and add in the 2 tbsp sugar. 
Fold in the chocolate mixture, spoon in a greased and lined 9”cake tin. 
Bake in a preheated oven at 180 for 30 minutes. 
Cool on a wire rack. 
Overturn and split the cake into two. 
Heat the jam and sieve it to remove any fruity bits. 
Brush onto the first half and cover with the other cake. 
Leave to set for 30 minutes at room temperature. 

For the Topping:
Melt dark chocolate and butter for the topping, stir till choc is melted and cool. 
Pour over cake and spread with a palette knife to cover sides too. 
Melt the white or milk chocolate and pipe the word “Sacher” in the middle of the cake. 
Set at room temperature.

Note:
Use unsalted white butter from a local dairy.
Lurpak is an imported expensive brand for unsalted white butter.

Sachertorte by Zarnak Sidhwa