Le Turinois (Chocolate Chestnut Cake)

Le Turinois (Chocolate Chestnut Cake)

Chef : Roopa Gulati
Recipe Servings : 4
Recipe Cook Time : 1 Hour
..................................................................

Le Turinois might not seem different from any other chocolate cake but the unique
combination of chestnuts and chocolate makes it distinct and absolutely divine.
Ingredients
 1 kg chestnut

Water to cover

350 ml milk

1 tsp toasted fennel seeds

125 gm butter

125 gm castor sugar

250 gm chopped bitter chocolate

1/2 tsp vanilla essence

1-2 Tbsp rum

Method
 Put chestnuts in a pan. Cover with cold water and milk. Simmer until tender and drain.

Peel and mash chestnuts.

Mix cream, butter and sugar with melted chocolate in 75 ml water.

Once it's cool add it to the butter mixture and chestnuts. Flavor with vanilla and rum. Mix
well.

Pour into an oiled and lined tin. Chill overnight. Turn out and serve with cream.

Yoghurt Parfait

Yoghurt Parfait
Chef : Vicky Ratnani
Recipe Servings : 4
Recipe Cook Time : 20 Minutes
..................................................................

Re-energize with this healthy dessert. Multiple layers of yogurt, nuts, cereals, pine nuts
and fruits.
Ingredients
 250 gm yogurt

1/4th watermelon

1/4th pineapple

1 orange
2 apple

6-7 kiwis

3-4 Tbsp pomegranate

1/2 cup goji berry

Guava juice

Cereals

Pine nuts

Method

Take all the fruits in one bowl. Mix them all well. Add guava juice.

Note: Oats should be pre-soaked in saffron milk.

Take a jar and add a layer of yogurt then the layer of fruits.

Then add a layer of pre-soaked oats.

Add another layer of yogurt and add pine nuts and cereals.

Then add layer of fruits, oats and then add a final layer of yoghurt. Top it up with some
nuts.

Serve chilled.

Plums with Sponge Discs

 Plums with Sponge Discs
Chef : Roopa Gulati
Recipe Cook Time : 40 Minutes
..................................................................

Spongy soft cake adorned with rum flambed plums. Best served with a dollop of an ice-
cream.
Ingredients
 4 eggs - separated

125 gm castor sugar

125 gm flour

1/2 kg plums - halved and stoned

50 gm butter

75 gm castor sugar

30 ml rum

Scoops of ice cream

Cocoa to dust

Method

Whip whites until stiff.

Then gradually whisk in sugar. Stir in yolks and fold in flour.

 Pipe into 3" discs on a greased tray.

Bake at 190 degrees C for 10 minutes or until firm to touch. Remove from oven and
cool.

To prepare plums:

Heat butter in a pan. Add plums. Sprinkle on sugar. Cook for 5 minutes.

Flambe with rum. Serve warm on sponge discs with ice cream. Dust with cocoa before
serving.

Lemon Ginger Ice

Lemon Ginger Ice

Chef : Roopa Gulati
Recipe Servings : 2
10 Minutes + Time to set
Recipe Cook Time :
(overnight)
..................................................................

An icy treat for a hot summer day made with lemon, ginger and honey.
Ingredients
 450 ml water

2 limes- pared
125 gm sugar

2 Tbsp candied ginger

1 Tbsp honey

Method

Boil the sugar and water with the lemon rind.

Add the chopped ginger.

Stir in the honey and lemon juice.

Freeze overnight. Scrape out and serve.

Eggless Chocolate Cake

Eggless Chocolate Cake

Chef : Sunita Khanna
Recipe Servings : 4
Recipe Cook Time : 45 Minutes
..................................................................

A soft, nutty, creamy and spongy cake layered with a chocolatey fudge. A must try for
"no egg eaters"!
56
 Ingredients
 150 gm flour

125 gm whole wheat flour

50 gm cocoa

10 gm baking powder

225 gm castor sugar

1 tsp vanilla essence

9 Tbsp oil

350 ml water

Decorate cocoa powder and chopped nuts

For chocolate fudge topping:

50 gm butter

3 Tbsp milk

250 gm icing sugar

2 Tbsp cocoa powder

1-2 Tbsp milk (if required)

Method

Sift flour, cocoa and baking powder into a bowl.

Add sugar and essence.

Gradually pour in water and oil.

Beat into a thick batter.

 Pour into a greased and lined 8" tin.

Bake at 160 degree C for about 45 minutes.

Cool slightly before turning out the cake.

For the icing:

Add milk to melted butter.

Beat in icing sugar and cocoa adding more milk if required.

Spread over the cake.

Sprinkle cocoa and decorate with chopped nuts.

 Home
 Recipes
 Eggless Mango Mousse

Eggless Mango Mousse

Eggless Mango Mousse

Chef : Niru Gupta
Recipe Servings : 2
Recipe Cook Time : 30 Minutes + Time to chill
..................................................................

Smooth, seasonal and summery! A great way to enjoy the fresh produce of the season.
 34

Ingredients
 2 cups mango pulp-sieved

1 cup cream-chilled

1/8 tsp cinnamon powder

1 Tbsp gelatine

2 Tbsp lemon juice

3/4 cup sugar

1/2 cup water at room temperature

4-6 short, transparent glasses to set the mousse mango slices to garnish

Method

Put mango pulp, cinnamon and 1/2 cup sugar into the small pan.

Sprinkle the gelatine over 1/2 cup water and let it soak. Heat mango mixture over low
heat, stirring all the time, till warm.

When warm, add the soaked gelatine and continue stirring till it reaches a coating
consistency.

Remove from heat, mix in the lemon juice, pour into the individual glasses and leave to
cool.

Beat the cream and the remaindered sugar till it holds shape. Put the cream in a piping
gun or polythene bag and pipe decoratively to cover the mango.

Garnish with mango slices, chill and serve.

Christmas Fudge
 Christmas Fudge
Chef : Susan Fernandes
Recipe Servings : 4
Recipe Cook Time : 30 Minutes + Time to chill
..................................................................

No Christmas is complete without the decadent chocolate fudge. Enjoy this nutty delight
and spread the festive cheer!
3

Ingredients
 2 cups sugar

1 cup milk

2 cups semi-sweet chocolate chips

25 marshmallows, quartered

1 cup butter

1 tsp vanilla essence

2 cups milk chocolate chips

2 squares unsweetened chocolate

1 cup chopped nuts

 Method

Grease a pan and set aside.

Combine the sugar, milk, vanilla and butter in a large, heavy saucepan. Bring the
mixture to a boil, stirring occasionally. Boil for about 2 minutes.

Remove from heat and add the marshmallows, semi-sweet chocolate chips, milk
chocolate chips and unsweetened chocolate. Stir until it melts completely and is
smooth.

Stir in the nuts and mix well. Pour into the prepared pans.

Let the fudge sit at least for a day before cutting them into squares. You could
refrigerate it for easier cutting.

SHOP FOR HEALTH

Key Ingredients: Sugar, Chocolate Chips, Marshmallow,Butter, Vanilla

Essence, Milk, Chocolate
 Home
 Recipes
 Marshmallows
Good Food

Marshmallows
 Marshmallows
Chef : Niru Gupta
Recipe Cook Time : 1 Hour + Drying time
..................................................................

Who doesn't love marshmallows? Make this childhood favorite at home! Marshmallows
are confections made with gelatine, corn syrup and sugar.
7

Ingredients
 20 gm gelatine

1 cup cold water

2 cups sugar

1 cup light corn syrup

1 cup water

2 tsp vanilla

1 cup icing/confectioners sugar

1 cup cornstarch/cornflour-mix with the icing

1 baking tray 8"x 8"x 2", greased

Method

Sprinkle gelatine over a cup of water.

Sprinkle half the Icing sugar mixture over the greased tray.

Grease a deep saucepan and add the sugar, corn syrup and water in it. Cook over low
heat, stirring till sugar dissolves. Cover and bring to a boil.

Uncover and cook without stirring, till it reaches a hard ball consistency--drop a little
syrup into cold water and it should firm up immediately.
 Take off the heat and pour over gelatine, beating all the time with a beater, till fluffy and
light. Add vanilla and pour mixture into prepared tray. Refrigerate over night.

Sprinkle rest of icing sugar mixture over, turn over on to a board and cut into cubes.

Dry for 2-3 hours and store.

SHOP FOR HEALTH

Key Ingredients: cornflour, icing sugar, sugar, gelatin,vanilla essence

Moist Eggless Chocolate Cake

Moist Eggless Chocolate Cake

Chef : Nishtha Asrani
Recipe Servings : 5
Recipe Cook Time : 1 Hour
..................................................................

A moist and squidgy chocolate cake recipe made without eggs. Smother some
chocolate ganache for that extra lusciousness.
64

Ingredients
 Dry ingredients:
1 cup flour

1 cup powdered sugar

1/2 cup cocoa powder

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Wet ingredients:

1/2 cup oil

1/2 cup hot water

1/2 cup cold milk

1 Tbsp vanilla essence

2 Tbsp yogurt (Dahi)

Method

Pre-heat the oven at 180 degrees C. Grease a baking tin with some vegetable
oil.

Dry ingredients:

In a bowl sift together flour, sugar, cocoa powder, baking powder, baking soda
and salt. Keep aside.

Wet ingredients:

In a bowl whisk together 1/2 cup oil and 1/2 cup hot water till well blended. Let
it cool down a bit.
Once done add the milk and vanilla essence. Mix well.

Add the yogurt. Mix well.

Now gradually pour the wet ingredients into the dry ingredients and whisk
them together.

Pour it in a greased tin.

Bake it for 35-40 minutes at 160 degrees C or till the toothpick inserted comes
out clean.

Smother some chocolate ganache/ sauce if you want to or you can eat it like
this.

Fig Mousse (Sugar Free)

Fig Mousse (Sugar Free)

Chef : Niru Gupta
Recipe Servings : 4
Recipe Cook Time : 30 Minutes
..................................................................

There are tastes that can remain impressed forever in our memory. This dessert is one
of them, it can go down well at the end of any special meal. It's quick and easy.
13
 Ingredients
 250 gm dried anjeer (figs), for 2-3 hours soaked them in water

8 gm china grass

1/2 tsp dalchini (cinnamon)

1/4 cup skimmed milk powder

Walnuts, chopped to garnish

Method

Place the anjeer (with whatever liquid it has) in a pan with the china grass and cook till
anjeer is tender and the china grass has dissolved (for about 1/2 an hour). Adjust water
as it cooks, there should be enough liquid to cover the anjeer after it is cooked through.

Take the pan off the heat, mix in the dal chini and leave to cool.

When cool enough to handle, add the milk powder and blend in a blender and transfer
into the serving dish.

Garnish with the walnuts and refrigerate till set.

Serve chilled.

Banana & Jam Cake

 Banana & Jam Cake
Chef : Vandana Kaul
Recipe Servings : 5
Recipe Cook Time : 1 Hour
..................................................................

A spoonful of mixed fruit jam gives the usual banana cake a creative twist. A tea-treat
made with healthy substitutes like whole wheat flour, olive oil and brown sugar.
11

Ingredients
 3 bananas

3 eggs

1/2 cup olive oil

1/4 cup mixed fruit jam

1 cup brown sugar

1 1/4 cup wheat flour

1 tsp baking soda

1 tsp vanilla essence

Method
Sieve atta and baking soda together. Keep aside.

Mix brown sugar, olive oil and jam together. Use a blender to do so. Add mashed
bananas, whiz the blender till the banans are pureed.

Now, add eggs and vanilla essence and blend again for 3-4 seconds.

Gradually mix the flour with the banana mixture. Mix till the batter is smooth.

Grease the cake tin and dust it with a little flour.

Pour the mixture in the tin and bake at 180 degree Celsius for 25-30 minutes in an
oven.

SHOP FOR HEALTH

Key Ingredients: Banana, Whole Wheat Flour, Egg, Olive Oil, brown sugar, baking
soda, vanilla essence

Banana & Jam Cake

Banana & Jam Cake

Chef : Vandana Kaul
Recipe Servings : 5
Recipe Cook Time : 1 Hour
..................................................................

A spoonful of mixed fruit jam gives the usual banana cake a creative twist. A tea-treat
made with healthy substitutes like whole wheat flour, olive oil and brown sugar.
11
 Ingredients
 3 bananas

3 eggs

1/2 cup olive oil

1/4 cup mixed fruit jam

1 cup brown sugar

1 1/4 cup wheat flour

1 tsp baking soda

1 tsp vanilla essence

Method

Sieve atta and baking soda together. Keep aside.

Mix brown sugar, olive oil and jam together. Use a blender to do so. Add mashed
bananas, whiz the blender till the banans are pureed.

Now, add eggs and vanilla essence and blend again for 3-4 seconds.

Gradually mix the flour with the banana mixture. Mix till the batter is smooth.

Grease the cake tin and dust it with a little flour.

Pour the mixture in the tin and bake at 180 degree Celsius for 25-30 minutes in an
oven.

SHOP FOR HEALTH

Key Ingredients: Banana, Whole Wheat Flour, Egg, Olive Oil, brown sugar, baking
soda, vanilla essence
 Whole Wheat Lamingtons

Whole Wheat Lamingtons

Chef : Malavika Roy Singh
Recipe Servings : 5
Recipe Cook Time : 1 Hour 10 Minutes
..................................................................

Do away with the refined flour and bake a beautiful batch of lamingtons with whole
wheat flour.
2

Ingredients
 For the sponge cake:

125 gms whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

125 gms powdered sugar

125 gms butter, at room temperature

2 eggs, at room temperature

2 tsp vanilla extract

For the chocolate coating:

200 grams powdered sugar

50 grams cocoa powder

25 grams butter

5-6 Tbsp of milk

200 grams of desiccated coconut for the final coating

Method

For the sponge cake:

Preheat the oven to 180 degrees, while you gear to whip up the batter for the sponge
cake.

Sieve the dry ingredients - flour, baking soda and baking powder together into a clean
dry bowl.

Add the powdered sugar and the eggs and whisk in till frothy.

Now add the butter and the vanilla extract and whisk in again.

Into this add the flour mixture and whip until thick and gooey.

Immediately pour into a grease pan and bake it in a preheated oven for about 30
minutes. Cool completely before cutting them into squares.

Place a wire rack over an aluminum foil and place the cubes of cake over the wire rack.
Let them cool completely, before you pour the chocolate coating.

For the chocolate coating:

Sieve the powdered sugar and cocoa together and keep aside in a bowl.
Melt the butter in a pan and turn off the heat. Into this add the milk and whisk in.

Now pour liquid mixture into the dried mix slowly, whisking in constantly to prevent the
formation of lumps. The chocolate batter should have a smooth satiny feel to it.

Now with the help of a toothpick, pierce each cube and dip it in the chocolate liquid, until
it gets covered completely. This should be done very gently or you might break the soft
cake cube.

Place them over the wire rack, to drip the excess of the chocolate coating and also to
dry completely.

Once dry, roll them gently over desiccated coconut and serve.

SHOP FOR HEALTH

Key Ingredients: Whole Wheat Flour, Sugar, Butter, Egg,desiccated

coconut, milk, cocoa, baking powder, baking soda, vanilla essence

Fried Milk & Toffee Chocolates

Fried Milk & Toffee Chocolates

Chef Prem Kumar
Chef :
Pogakula, The Imperial
Recipe Cook Time : 30 Minutes
..................................................................

An inventive dessert. Chocolate bars dipped in batter, coated with crumbs and fried.
This is then placed on a bed of crushed cookied and topped with honey.
 1

Ingredients
 2 milk & toffee chocolates (you can use any other chocolate also)

30 gm refined flour-30gms

1 egg (optional)

50 gm bread crumbs

1 pack plain cookies

50 gm icing sugar (for garnish)

20 gm honey

Oil to deep fry

Method

Cut the chocolates in even sizes.

Make a batter with refined flour and eggs. (or flour and water)

Dip the chocolates in the batter and coat them with bread crumbs.

Deep fry in hot oil till they turn crisp from out side.

Crush cookies on a plate and place fried chocolate on top.

Pour honey on top. Sprinkle sugar and serve hot.

You can serve this with vanilla ice-cream.

SHOP FOR HEALTH

 Key Ingredients: Chocolate, egg, bread crumbs, icing sugar, honey, vegetable oil

Tags: Chocolate, Desserts

Vegan Chocolate Ice Cream

Vegan Chocolate Ice Cream

Chef : Lynn Pereira
Recipe Servings : 2
Recipe Cook Time : 20 Minutes + Time to chill
..................................................................

Love ice cream but can't have it because you are lactose intolerant? Worry not. Vegan
chocolate ice cream is here to the rescue. Chocolate ice cream made with almonds and
bananas.
36

Ingredients
 100 gm almonds

1 1/2 cup water

1 banana

1 Tbsp cocoa powder

2 Tbsp raw sugar

4-5 drops vanilla essence

Method

Blanch the almonds and grind them with the skin with 1 and 1/2 cup of water. Strain the
liquid. Put this liquid in a pan and reduce it for 2 minutes. Let it cool for 5 minutes.

Blend almond milk reduction, banana, cocoa powder, sugar and vanilla essence in a
food processor. Put this mixture in a bowl and keep it in the freezer. Let it be there for
an hour.

After an hour remove it and blend it again with a hand blender for 2 minutes. Return the
bowl to the freezer and let it remain for an hour.

Ice cream will be ready to eat.

Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

Chef : Ruchira Hoon
Recipe Servings : 5
Recipe Cook Time : 45 Minutes + Time to cool
..................................................................

An irresistible gluten free cake made with dark chocolate and ground almonds.
Smothered in a thick chocolate ganache. Bake it in the oven or pressure cook it!
71
 Ingredients
 180 gm dark cooking chocolate

100 gm butter

3/4 cup sugar

Salt, a pinch

1/2 cup cocoa powder

2 Tbsp ground almond

3 large eggs

1 tsp vanilla

For the chocolate ganache:

100 gms chopped chocolate

100 gms cream

Method

Line the bottom of a 7-inch cake tin with parchment paper.

Melt chocolate and butter in a heavy saucepan over medium low heat. Stir until
chocolate and butter are melted and smooth.

Add sugar, salt and almonds and reduce heat to low. Now add cocoa powder and stir.

Remove pan from heat. Whisk in eggs, one at a time. Give the mixture a good whisk
until it looks smooth and glossy and pour vanilla essence in the end.

Pour batter into prepared pan. In a heated cooker pour sand to about 1/4 th the depth
and cover with foil. Place the cake pan in the cooker and cover the lid for about 30
minutes.

In case you want to bake this cake in an oven. Bake it for 25 minutes at 180 degrees C.
The center of the cake should be just firm to the touch. Leave the cake to cool down
completely (About 2 hours).

Glaze with chocolate ganache.

For the chocolate ganache:

Boil the cream. Pour it over the chopped chocolate and mix it till the chocolate melts
completely. Your ganache is ready!

Chocolate Lava Cake

Chocolate Lava Cake

Chef : Vicky Ratnani
Recipe Servings : 2
Recipe Cook Time : 30 Minutes
..................................................................

A classic chocolate lava cake made with five simple ingredients. So decadent, you just
can't say no!
159

Ingredients
 135 gm dark chocolate

95 gm butter

100 gm icing sugar

2 egg yolks + 2 whole eggs

35 gm flour

Method

Pre heat the oven at 200 degrees.

In a microwaveable bowl add chocolate and butter. Melt it. (You can melt using the
double boiler method too.)

In another bowl whisk together sugar and eggs.

Mix together the chocolate-butter mixture with the sugar-eggs mixture.

Fold in the flour.

Strain the mixture to remove any lumps.

Keep this in the fridge for 5-7 minutes to chill.

Pour the batter in greased ramekins.

Bake for 9-10 minutes.

Serve with whipped cream / vanilla ice cream or fresh fruits.

SHOP FOR HEALTH

Key Ingredients: Chocolate, butter, icing sugar, egg, all purpose flour

Tags: Cake, Chocolate, Desserts, Five Ingredient Recipes, Fondant, Quick And Easy
 Home
 Recipes
 Dark Raspberry Delight
 Breaking Bread

Dark Raspberry Delight

Dark Raspberry Delight

Chef : Zeba Kohli
Recipe Cook Time : 1 Hour 15 Minutes
..................................................................

Zeba Kohli shares how to make some sinful dark chocolates with a raspberry puree.
She runs a business in Mumbai called Fantasie Fine Chocolates.
15

Ingredients
 1 slab Couverture chocolate (you can use any cooking chocolate)

1 cup raspberries

Sugar

1/2 cup water

1/4 cup condensed milk

Method
For the Chocolate Cover:

Melt down Couverture chocolate in a double boiler.

Use chocolate mould and fill them with melted Couverture chocolate on it.

Once you filled the chocolate mould, empty the chocolate back by flipping it and we will
get mould shape chocolate covering.

Always check against sunlight that the chocolate spreads evenly and there is hole or
gap in the chocolate covering.

Keep the mould in the freezer for half an hour.

For the Raspberry Filler:

Boil raspberries with some sugar, water and condensed milk.

Let it simmer till it becomes thickish like a compote. Adjust the water and milk.

Blend it to make it paste like.

Fill the rasberry puree in the chocolate mould and cover them with melted Couverture
chocolate and put them in the freezer for half an hour under 18C to 20C.

Your Dark Raspberry Delight is ready.

Candied Sweet Potatoes with Black Sesame

 Candied Sweet Potatoes with Black Sesame
Chef : Nikhil & Natasha
Recipe Servings : 4
Recipe Cook Time : 25 Minutes
..................................................................

Cooling on the palette and a great way to finish a delicious meal. Sweet potatoes tossed
with soy caramel and black sesame seeds.
Watch Video
Ingredients
 1 cup sweet potato, peeled and diced

Oil to fry

2 Tbsp black sesame seeds

Fruit slices, to garnish

For the sugar syrup / soy caramel:

1 Tbsp soy

3 Tbsp water

1/3 cup sugar

Method

In a pan add oil and fry the sweet potato cubes till golden brown. Drain on absorbent
paper.
 In a deep bottomed pan add soy sauce, water and sugar. Cook till sugar melts. Keep
stirring continuously till the syrup is light brown in color (Resembles the color of
caramel).

Add the fried sweet potatoes. Cook till well coated.

Add the black sesame seeds. Toss well.

Garnish with some kiwi slices or any fruit of your choice. Serve.

Coconut Balls

Coconut Balls
Chef : Sherin Deepu
Recipe Servings : 12
Recipe Cook Time : 20 Minutes
..................................................................

Heavenly white sweet coconut balls made with condensed milk and milk powder. Quick
and easy.
109

Ingredients
 4 cups grated coconut, dessicated

1/2 cup milk powder

1 tin condensed milk

1 Tbsp ghee

1/2 tsp cardamom powder

A few tbsps of dessicated coconut to garnish

Method

Heat 1/2 tbsp ghee in a heavy bottomed vessel.

Add coconut and saute for 4-5 minutes on low flame.

Add 1/2 cup milk powder and a tin of condensed milk and keep stirring constantly (on
low flame) till it starts leaving the sides of the vessel, approx 8-10 minutes.

Add 1/2 tsp cardamom powder and mix. Turn off heat and cool.

Grease you hand, make small coconut ladoo balls and roll in dessicated coconut.

Tips: In an air tight container, place the balls in your fridge for longer shelf life. At room
temperature they stay fresh up to 2-3 days.

Burmese Dessert

Burmese Dessert
Chef : Nikhil & Natasha
Recipe Servings : 2
 Recipe Cook Time : 15 Minutes
..................................................................

Quick desserts aren't just about fresh fruit and ice creams. Make this quick 15-minute
Burmese dessert with fried custard like dollops sprinkled with sesame seeds and icing
sugar.
Watch Video
11

Ingredients

100 gm black and white sesame seeds, mixed

3 eggs, beaten

50 gm powdered sugar

1 cup water

1 cup flour

2 Tbsp sugar

1 tsp vanilla essence

Flour, to coat

Oil to deep fry

Cinnamon powder, to sprinkle on top

2-3 Tbsp gooseberries, chopped, to garnish

2-3 basil leaves, chopped, to garnish

Method

In a pan dry roast sesame seeds. Once roasted mix it with the powdered sugar. Keep
aside.

Beat the eggs together. Now add 2 tbsp sugar in this. Keep aside.
In another pan add the flour and water. Mix well with a whisk and add some vanilla
essence.

Slowly add the egg-sugar mixture to the flour mixture and mix till smooth and thick. Pour
this mixture into ramekins and put it in the freezer for a few minutes.

Take it out after a few minutes and cut into equal pieces. Coat with some flour and deep
fry. Once golden, drain on an absorbent paper.

Plating up:

Place the deep fried treats on a plate.

Sprikle some cinnamon powder and the sesame seed-sugar mixture on top.

Garnish with some chopped gooseberries and basil leaves.

Sour Cream Chocolate Cake

Sour Cream Chocolate Cake

Chef : Divya Burman
Recipe Servings : 15
Recipe Cook Time : 1 Hour
..................................................................

A moist chocolate cake with sour cream and a thick layer of rich buttery frosting. Try this
and you wont regret it.
9K+
 Ingredients
 For the cake:

2 cups flour

2 cups sugar

3/4 cup sour cream

1/4 cup butter

1 cup water

1 1/4 tsp baking soda

1 tsp salt

1 tsp vanilla

1/2 tsp baking powder

2 eggs

4 squares (1 oz each unsweetened chocolate, melted and cooled or 12 Tbsp cocoa + 4

Tbsp butter)

For the chocolate sour cream frosting:

1/3 cup soft butter

3 squares (1 oz each unsweetened chocolate melted and cooled or 9 Tbsp cocoa + 3

Tbsp butter)

3 cups icing sugar

1/2 cup sour cream

2 tsp vanilla

Method
 For the cake:

Pre heat the oven at 200 degrees C.

Grease and flour pans. (2 pans 9 inch)

Beat ingredients on low speed, scraping bowl constantly for 30 seconds.

Beat on high speed, scraping bowl occasionally for 3 minutes.

Pour into pans.

Bake at 180 degrees till toothpick inserted in comes out clean. Should be about 35-40
minutes.

Frost it.

For the chocolate sour cream frosting:

Mix butter and chocolate.

Stir in sifted icing sugar.

Stir in sour cream and vanilla.

Beat until smooth and of spreading consistency.

 Home
 Recipes
 Banana Plum Spring Rolls
Do It Sweet

Banana Plum Spring Rolls

 Banana Plum Spring Rolls
Chef : Vicky Ratnani
Recipe Servings : 4
Recipe Cook Time : 30 Minutes
..................................................................

Sweet spring rolls? Yes, you read it right. Here is an off beat dessert recipe. Crunchy
spring rolls stuffed with a banana-plum-walnut filling. Served with a thick coconut cream
and honey sauce.
Watch Video
6

Ingredients
 Oil to deep fry

2 spring roll sheets

For the Sauce:

1 cup coconut cream

2 Tbsp honey

For the Filling:

1/2 banana, cut into pieces

1 dried plum, sliced

1 tsp brown sugar

3-4 walnuts roughly chopped

2 Tbsp muffin crumbs (you can use bread crumbs too)

Mango puree, to garnish (optional)

Method

For the Sauce:

In a pan add coconut cream and honey.

Let it simmer till the consistency is thick.

For the Filling:

In a bowl add the chopped plums, bananas, walnuts, brown sugar. Mash them a little.
Add the muffin crumbs. Mix.

To make the Spring Rolls:

On a spring roll sheet spread the mixture and roll it carefully sealing from all sides.

Fry it in hot oil till golden and crisp.

Serve with the honey-coconut cream sauce and mango puree (optional).

SHOP FOR HEALTH

Key Ingredients: vegetable oil, coconut milk, honey,banana, plum, brown

sugar, walnuts, mango, bread crumbs

Caramelized Pineapple
 Caramelized Pineapple
Chef : Manju Malhi
Recipe Servings : 4
Recipe Cook Time : 1 Hour
..................................................................

A creamy thick pineapple puree with a caramelized crunchy top. A tasty dessert perfect
for a summer afternoon.
Watch Video
41

Ingredients
 For the Pineapple Layer:

1 pineapple, peeled and chopped

1/2 cup sugar

4 eggs

1/2 cup maida

Juice of 1 lemon

1 Tbsp vanilla essence

For The Caramel:

1 cup brown sugar

Water to dissolve the sugar

Method

For the Pineapple Layer:

Peel and chop the pineapple.

Blenderize 3/4 th of the pineapple into a puree.

Keep the 1/4 of the pineapple aside.

In a pan add the pineapple puree and sugar. Boil for 5 minutes.

Add the rest of the pineapple chunks. Boil for 10 minutes. Take it off the heat.

Whisk 4 eggs together in a bowl.

In another bowl add maida, lemon juice. Now slowly add in the whisked eggs.

Mix the pineapple puree and eggs-maida mixture together.

For the Caramel:

In a pan take 1 cup brown sugar and water to dissolve it. Keep stirring. Once the sugar
dissolves shift it into an ovenproof dish.

Add the pineapple layer onto the caramel layer.

In another vessel take some water (bain-marie). Place the puree vessel into it and bake
at 200 degree C for about 20 minutes.

Take it out and chill for a 30 minutes.

Serve.
 SHOP FOR HEALTH
Lemon Pudding

Lemon Pudding
Chef : Manju Malhi
30 Minutes + Baking
Recipe Cook Time :
Time
..................................................................

Lime and lemony! A sweet milk based pudding rich in taste and flavor.
24

Ingredients
 4 eggs, separated

5 Tbsp lemon juice

1 tsp lemon zest

30 gm butter, softened

300 gm caster sugar

4 Tbsp plain flour or maida

1/2 tsp salt

Pinch of ground cinnamon

 350 ml milk

Method

Beat together the egg yolks, lemon juice, lemon zest and butter until thick.

Combine the sugar, flour, salt and cinnamon; add alternately with milk to the yolk
mixture, beating well after each addition.

Beat the egg whites until stiff. Gently fold in the egg whites into the milk mixture.

Pour into a 20cm square baking dish.

Place a pan of hot water in the oven, and set the baking dish into the pan.

Bake at 180 C /Gas mark 4 for 45 minutes.

SHOP FOR HEALTH

Key Ingredients: egg, lemon juice, lemon, butter, castor sugar, all purpose
flour, salt, cinnamon, milk
 Home
 Recipes
 Two Minute Brownie

Two Minute Brownie

 Two Minute Brownie
Chef : Chandni Mehra
Recipe Servings : 1
Recipe Cook Time : 2 Minutes
..................................................................

It's eggless, it's tasty and it's made oh-so-quickly. Two minutes is all you need to enjoy
this mug brownie. Go ahead and try it.
56

Ingredients
 2 Tbsp flour / maida

2 Tbsp powdered sugar (or according to taste)

2 Tbsp cocoa powder

2 Tbsp milk

1 Tbsp vegetable oil

Optional:

1 Tbsp peanut butter, nutella, chocolate syrup, maple syrup

Chopped walnuts

Method

Take a microwave friendly mug.

Add all the dry ingredients in it.

Now mix in the wet ingredients.

Microwave it for a minute or two. (Depends on your microwave settings.)

 Enjoy your mug cake with ice cream of your choice.

Flourless Chocolate Cake

Flourless Chocolate Cake

Chef : Joey Matthew
Recipe Servings : 3
Recipe Cook Time : 25 Minutes
..................................................................

With just five ingredients to work with, this flourless chocolate cake is quick and easy to
make. Topped with flaked almonds, this cake is a real crowd pleaser!
58

Ingredients
 100 gms of chocolate

4 eggs

75 gms butter

100 gms sugar

Flaked almonds

Method
Break the chocolate into small pieces and melt over hot water.

In a bowl whisk butter and sugar together. As you whisk, add the 4 egg yolks, one at a
time.

In another bowl whisk 3 egg whites until frothy.

Let the heated chocolate cool down and pour it into the butter and egg mixture.

Then add the egg white mixture and stir thoroughly.

Pour the chocolate mixture in a floured and buttered oven tray & garnish with flaky
almonds.

Set the oven at 175 degrees and bake for about 10 minutes.

To Serve: Serve the chocolate cake with vanilla ice cream

Baklava

Baklava
Chef : Joey Matthew
Recipe Servings : 5
Recipe Cook Time : 1 hour
..................................................................

A crispy and crunchy baklava made with sheets of filo pastry brushed with butter and
filled with pistachios. Baked golden and soaked in a rose flavored sugar syrup.
6
 Ingredients
 500 gms filo pastry

175 gms butter

500 gms pistachios(finely grounded)

200 gms sugar

150 ml water

1 Tbsp lemon juice

1 tsp rose water

Method

Brush a shallow baking tin with butter and layer it with filo pastry sheet.

Brush each layer with butter and repeat the same for the next 8 sheets of filo pastry in it.

After layering the 8th filo sheet, sprinkle grounded pistachios. Now repeat step 1 again
for the next lot of 8 filo sheets.

Cut out extra pastry sheets from the tin corners to avoid burning.

Cut the pastry diagonally into squares.

Bake for 30-40 minutes at 150 C.

For the sugar syrup, take sugar in a pan, add water, lemon juice and rose water. Bring it
to a boil. Let it cook on low simmer for another 2 minutes and keep it aside to cool.

To Serve: Pour the sugar syrup over the baklava.

 Home
 Recipes
 Banana Fritters
Love Bites With Joey

Banana Fritters

Banana Fritters
Chef : Joey Matthew
Recipe Servings : 3
Recipe Cook Time : 20 minutes
..................................................................

Pazhampori or banana fritters are a traditional Malayali snack. Bananas coated in a

flour based batter and deep fried.
4

Ingredients
 4 Madras bananas

2 Tbsp flour

2 Tbsp castor sugar

1 tsp cinnamon powder

2 tsp butter
 2 Tbsp oil

Method

Skin the bananas, slice them and cut into 4 quarters.

In a dish, take some flour, caster sugar, cinnamon powder and some water to make a
batter. Coat banana pieces with the prepared batter.

Heat some butter and oil in a pan and add banana pieces to it. Fry until golden brown.

Remove from oil and place on the kitchen towel to drain excess oil.

To serve: Place the banana fritters on a serving platter and dust some icing sugar
before serving.
 Home
 Recipes
 Speedy Christmas Pudding
Cooking Isn't Rocket Science

Speedy Christmas Pudding

Speedy Christmas Pudding

Chef : Manju Malhi
Recipe Servings : 6
 1 Hour 30 Minutes +
Recipe Cook Time :
Boiling Time
..................................................................

A wholesome christmas pudding made with sultanas, dates, raisins, apricots and
brandy. Served with brandy butter, rum sauce or homemade custard.
7

Ingredients
 100 gms sultanas

100 gms dates, coarsely chopped

80 gms raisins

80 gms dried apricots, coarsely chopped

125 ml brandy

100 gms butter, softened

100 gms brown sugar

1 tsp vanilla essence

2 eggs

2 Tbsp plain flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

100 gms breadcrumbs, from day-old bread with crusts removed

100 gms pistachio nuts, roughly chopped

Method

Place the sultanas, dates, raisins, apricots and brandy in a medium heatproof bowl.
Cover with a lid or double layer of plastic wrap and cook in a microwave on
Low/90watts/10% for 20-30 minutes or until almost all the brandy is absorbed.

Set aside, covered, for 30 minutes to cool.

Beat the butter and sugar in a medium bowl until combined. Add the vanilla essence
and the eggs, one at a time, beating as you add the eggs.

Sift the flour, cinnamon and nutmeg over fruit mixture. Add the butter mixture,
breadcrumbs and pistachio nuts, and use a wooden spoon to mix until combined.
Spoon the mixture into heatproof basins or bowls.

Put a circle of baking parchment and foil over the top of each basin and tie securely with
string. Make a string handle from one side of the basin to the other so it is easier to pick
the basin out of the pan after cooking.

Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours,
topping the boiling water up from time to time, if necessary.

If you do not have a steamer, put the basins in a large pan on inverted saucers on the
base. Pour in boiling water to come a third of the way up the sides of the pudding bowls.
Cover and steam as before.
Then let it cool and change the baking parchment and foil covers for fresh ones and tie
up as before. Store in a cool cupboard until Christmas Day.

To Serve:

Steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade
custard.

Ginger Tapioca
 Ginger Tapioca
Chef : Nikhil & Natasha
Recipe Servings : 3
1 Hour 30 Minutes +
Recipe Cook Time :
Time to set
..................................................................

Tapioca, coconut milk, cream, sugar, vanilla and ginger together make an excellent
dessert.
Watch Video
1

Ingredients
 1/2 cup tapioca pearls

1 1/2 cup milk

1 cup coconut milk

1 cup cream

1/4 cup sugar

1 vanilla bean, halved, seeds scraped (reserve halves for another use : make vanilla
sugar)

1 Tbsp minced ginger

Method
 Soak the tapioca pearls in 1 cup of milk for one hour.

In a medium saucepan, combine the tapioca (with milk) and the remaining 1/2 cup milk,
coconut milk, cream, sugar, seeds from vanilla bean and ginger and cook on low flame.

Bring to a simmer and cook until a line can hold its shape on the back of a spoon, about
15 minutes.

Transfer to individual baking or brulee dishes and chill in fridge until set.

Sprinkle with sugar and brulee with a torch.

Turkish Jujubes

Turkish Jujubes
Chef : Niru Gupta
Recipe Cook Time : 1 Hour
..................................................................

Chewy and fruity, jujube candy is one of the most popular childhood hits. Gelatine,
coloring and fruit juices come together in this sugary delight.
76

Ingredients
 1 cup water

2 cups sugar
2.5 Tbsp gelatin

1 cup cold water

1 cup orange juice

1 cup lemon juice

Food coloring as desired

An 8" square pan, greased

Castor (powdered sugar) or coating or if you want granulated sugar

Method

Sprinkle the gelatine on to the 1 cup of cold water and leave to soften.

Cook water and sugar to a hard ball consistency (a drop of it dropped in a cupful of cold
water should immediately form into a hard lump.)

Take the syrup off the heat and add the gelatine, juices, and coloring at once. Mix and
strain through a fine sieve.

Pour into the prepared pan and leave to set. When firm, cut into desired sized shapes,
roll in the sugar and serve.

SHOP FOR HEALTH

Key Ingredients: sugar, gelatin, orange, lemon juice,castor sugar

Doughnuts
 Doughnuts
Chef : Niru Gupta
Recipe Servings : 20
Recipe Cook Time : 35 minutes
..................................................................

Doughnuts, the typical American snack. Flour kneaded with milk, sugar with the flavor of
cinnamon and nutmeg. Shaped into rings and deep fried. Usually served with sugar
glaze or chocolate sauce.
10

Ingredients
 3 1/2 cups maida

1 tsp salt

5 tsp baking powder

1 tsp cinnamon - powdered

1 tsp nutmeg - powdered

2 Tbsp butter

3 cups sugar

2 eggs - beaten well

3 cups milk
Oil to deep fry

Method

Sift maida with salt, baking powder, cinnamon and nutmeg and keep aside.

Cream butter and sugar. Add eggs and beat well.

Add milk and maida and mix into a dough like consistency.

Roll the dough on a lightly floured surface to 1 inch thickness.

Cut with floured doughnut cutter and let stand for 15 minutes.

Heat oil and add the doughnuts to it over high heat.

Turn immediately and lower heat to medium and fry till brown.

Drain on absorbent paper and serve.

SHOP FOR HEALTH

Key Ingredients: All purpose flour, salt, baking

powder,cinnamon, nutmeg, butter, sugar, egg, milk, vegetable oil

Home-Made Chocolates

Home-Made Chocolates
Chef : Niru Gupta
 Recipe Cook Time : 20 Minutes + Time to set
..................................................................

Why purchase chocolates when it is so easy to make them at home?

64

Ingredients
 160 gm semi sweet chocolate

2 Tbsp milk

1/2 cup nuts - chopped

1 tsp Vanilla/almond essence

A greased plate to keep the chocolates

Method

Place chocolate and milk in a pan.

In a bigger pan, bring water to a boil and shut off the heat.

Immediately, place the pan with the chocolate over this hot water and stir slowly as
soon as it starts to melt.

When the whole mixture is well blended take the pan off the heat immediately.

Mix in the vanilla.

Stir in the nuts, and drop spoonfuls of mixture on the greased plate and leave to set.

Your chocolates are ready.

You can use different types of moulds to shape your chocolates. These are readily
available in super markets and leading stores.
 Scots Christmas Pudding

Scots Christmas Pudding

Chef : Roopa Gulati
Recipe Servings : 4
Recipe Cook Time : 45 Minutes
..................................................................

A perfect Christmas pudding of raisins, apples, dates and warm flavors like cinnamon,
ginger, honey, a dash of rum etc.
5

Ingredients
 100 gm flour

2 tsp cinnamon powder

1/4 tsp ginger powder

1 tsp of nutmeg

100 gm fresh bread crumbs

100 gm grated gur / sugar

150 gm chilled butter

400 gm raisins
1 apple-peeled and sliced in small pieces

50 gm dates-stoned

2 Tbsp honey

2 rind of lemons, grated

Juice of 2 lemons

2 eggs

60 ml whiskey

1 tsp caramel colour, burnt sugar

To finish:

2 Tbsp castor sugar

2 Tbsp whiskey

For the rum butter:

100 gm butter

2 tsp orange rind

100 gm icing sugar

3 Tbsp rum

1 Tbsp orange rind

Method

Mix flour, cinnamon powder, ginger powder and nutmeg.

Stir in breadcrumbs & the sugar.

Rub butter into flour with fingertips.

Now add the raisins, apple, dates, honey, lemon rind, lemon juice, 2 eggs, whiskey, and
caramel color to darken.

Mix all well to form a smooth batter.

Pour the batter into oiled pudding tins. Cover with butter paper and tie with some foil.
Cook in a pressure cooker for 30-40 minutes or till puddings are firm to touch.

When cool place in an airtight box and store in a cool place.

While serving, turn out onto a warm platter, sprinkle some castor sugar and flambe with
whisky. Flambe is a type of gl;aze done on cake sand puddings. For this just heat a little
whisky in a spoon and as it bursts into flames pour over the dessert.

For the rum butter:

Beat the sugar and butter with the rind until soft.

Gradually beat in rum & orange rind to flavor.

Chill well before serving with the hot pudding.

Plum Cake

Plum Cake
Chef : Niru Gupta
 Recipe Cook Time : 1 Hour
..................................................................

A fruity and nutty cake with the goodness of dried cherries, almonds, raisins and many
more dried fruits. Great as a dessert with a dollop of ice cream or works prefect with
your evening tea too.
17

Ingredients
 Oven temp: 150 C-300 F

1 cup butter

1 1/2 cup sugar

6 eggs

125 gm almonds - chopped

2 tsp vanilla essence

2 1/2 cups mixed fruits-chopped (sultanas, raisins, candied peels and cherries)

2 cups refined flour

An 8 inch round cake tin, lined with a double layer of grease-proof or brown paper at the
bottom and on the sides.

Method

Mix the chopped fruit and almonds with 2 Tbsp of themaida and keep aside.

Cream butter, sugar, eggs and vanilla together.

Fold in the flour and then the fruit mixture.

Transfer mixture into the prepared tin and bake in a pre-heated oven for 30-40 minutes.

SHOP FOR HEALTH

 Key Ingredients: butter, sugar, egg, almonds, vanilla
essence, sultana, raisins, cherry, all purpose flour

Mango Crunch

Mango Crunch
Chef : Roopa Gulati
Recipe Cook Time : 30 Minutes
..................................................................

Crumbly and crunchy, perfect for a summer's dessert, here's for you the recipe of
Mango Crunch made with sweetness of mangoes and the crunch of buttered oats and
walnuts.
5

Ingredients
 1 kg mangoes

3 star anise grated rind

2 sweet limes

2 Tbsp sugar

50 gm flour

2 tsp cinnamon powder

25 gm powdered walnuts
75 gm rolled oats

100 gm grated jaggery

100 gm chilled, diced butter

To Serve:

Sweetened, chilled yoghurt

1 Tbsp chopped, candied ginger

Method

Slice mangoes into a buttered, ovenproof dish.

Add star anise, rind and sugar.

Mix flour, spice, walnuts, oats and sugar together.

Rub in butter until mixture resembles breadcrumbs. Spread evenly over fruit.

Bake in a preheated oven at 190 degrees C until crust is crisp and golden.

Serve chilled with sweetened yoghurt mixed with ginger.

SHOP FOR HEALTH

Key Ingredients: mango, star anise, sugar, all purpose

flour, lemon, cinnamon, walnuts, oats, jaggery, butter,yogurt, ginger

Tags: Dessert, Mango, Roopa Gulati, Summer

Lagan Nu Custard
 Lagan Nu Custard
Chef : Niru Gupta
Recipe Cook Time : 1 Hour
..................................................................

'Lagan-Nu-Custard' is a Parsi dessert prepared during weddings. The name itself

means 'wedding custard'. Made with simple everyday ingredients like milk, eggs, butter
and nuts.
102

Ingredients
 Oven temp: 350 F-180 C

5 cups (1 kg) full cream milk

1/4 cup sugar

6 green cardamoms

1/8 tsp nutmeg - powdered together with the cardamoms

1/2 tsp vanilla essence

1/4 cup blanched and slivered almonds

1/4 cup chironji/charoli nuts

4 eggs slightly beaten

1/2 cup cream

A generously buttered oven proof serving dish

A few blobs of butter to top the custard

Nuts to decorate

Method

Cook milk and sugar together, to reduce it to half the amount.

Add half the spice powder, half the nuts and the vanilla and mix well and cool.

Mix the cream into the milk and beat the mixture into the beaten eggs.

Transfer into the prepared dish, sprinkle the rest of the nuts and spices, and the blobs of
butter and bake in the pre heated oven for 1/2 an hour (a skewer inserted should come
out clean).

Should be brown on top.

Cool and chill. You can also decorate with nuts.

Cut into squares and serve.

SHOP FOR HEALTH

Key Ingredients: milk, sugar, green cardamom, nutmeg,vanilla

essence, almonds, chironji, egg, cream, butter

English Butter Toffee

 English Butter Toffee
Chef : Niru Gupta
Recipe Cook Time : 1 Hour
..................................................................

English butter toffee is a type of hard yet chewy toffee.

61

Ingredients
 1 cup sugar

1 cup unsalted butter

1/4 cup water

1/2 Tbsp salt

1 Tbsp vanilla

115 gm milk chocolate

115 gm German chocolate

1/4 cup finely chopped toasted pecans

Method

Butter a jelly sheet.

Combine first 4 ingredients in a heavy saucepan.

Over medium heat bring these to a boil, stirring until sugar dissolves.

Continue boiling, shaking pan occasionally until temperature on candy thermometer

reaches 305 (hard crack).

Remove from heat, stir in vanilla.

Pour onto sheet in 10"x10" square.

Let cool thoroughly.

Melt chocolates over low very heat.

Spread 1/2 on top side of toffee.

Immediately sprinkle with 1/2 of nuts.

Refrigerate for 30 minutes. Turn over with a spatula.

Repeat chocolate and nut steps on second side.

When firm, break into pieces. Store in air tight container in cool, dry place.

Eggless Chocolate Mousse

Eggless Chocolate Mousse

 Chef : Niru Gupta
Recipe Servings : 4
Recipe Cook Time : 1 Hour
..................................................................

Whip up a light and creamy chocolate mousse without eggs.

92

Ingredients
 2 cups hot milk

1 cup sugar

100 gm plain milk chocolate

1 cup cream-chilled

1 Tbsp gelatine

1 tsp vanilla essence

1/2 cup water at room temperature

Grated chocolate for garnish

Method

Sprinkle the gelatine over the 1/2 cup water and let it soak.

Put milk, 1/2 the sugar and chocolate into a small pan, which will fit into a bigger one
with water.

Put the larger pan with water on the stove and the smaller one into this. Heat mixture
over low heat, stirring all the time, till warm and the sugar and chocolate have melted.

When warm, add the soaked gelatine and continue stirring till it reaches a coating
consistency.
 Remove from heat, mix in the vanilla, pour into serving bowls and leave to cool.

Beat the cream and the remaindered sugar till it holds shape.

When the chocolate mixture is set, cover with a thick layer of cream.

Garnish with the chocolate, chill and serve.

Eggless Chocolate Mousse

Eggless Chocolate Mousse

Chef : Niru Gupta
Recipe Servings : 4
Recipe Cook Time : 1 Hour
..................................................................

Whip up a light and creamy chocolate mousse without eggs.

92

Ingredients
 2 cups hot milk

1 cup sugar

100 gm plain milk chocolate

1 cup cream-chilled
1 Tbsp gelatine

1 tsp vanilla essence

1/2 cup water at room temperature

Grated chocolate for garnish

Method

Sprinkle the gelatine over the 1/2 cup water and let it soak.

Put milk, 1/2 the sugar and chocolate into a small pan, which will fit into a bigger one
with water.

Put the larger pan with water on the stove and the smaller one into this. Heat mixture
over low heat, stirring all the time, till warm and the sugar and chocolate have melted.

When warm, add the soaked gelatine and continue stirring till it reaches a coating
consistency.

Remove from heat, mix in the vanilla, pour into serving bowls and leave to cool.

Beat the cream and the remaindered sugar till it holds shape.

When the chocolate mixture is set, cover with a thick layer of cream.

Garnish with the chocolate, chill and serve.