This recipe is for all the fellow chocolate lovers and chocoholics out there!!
I am a chocoholic and I was extremely excited on hearing this recipe from my boss . My ears perked on hearing the ingredients and the method as it is truly very easy. I tweaked the recipe according to my taste and will give the alternative ingredients in the recipe itself. You don’t have to be a pro-baker or an expert cook to make this fudge but the result will surely be a super hit. It is a no bake and no cook dessert which can be made in 20 minutes flat (Chilling time is extra) Now let’s get down to the recipe!
Things you will need:
Dark Chocolate Compound(400g bar)(You can use 70 to 80% dark chocolate but the sweetness will have to be adjusted accordingly)
Condensed Milk (100 g) (Alternatively you can use Fresh Cream but then you might have to add some brown sugar)
Flax Meal 2tbsp ( Powdered Flax Seeds)
Square Brownie Tray
Baking/ Parchment paper( You can use foil instead if you don’t have parchment paper)
Method: 1.In a pan,add butter and roast all the dry fruits except raisins till golden brown. It will take around 5 to 6 minutes in medium heat. 2.Cut the dark chocolate bar with a knife into chunks and put in a microwave safe bowl.Add the butter. (If you don’t have a microwave you can use a double broiler) Melt the chocolate and the butter at full power for 1 minute. 3.Take out from the microwave and check if the entire chocolate is molten or not. Adjust the microwave time accordingly. 4.Mix the molten chocolate and the butter. Add the condensed milk, salt, flax meal,cocoa powder and mix well. 5.Add the milk and keep on mixing till the chocolate mix becomes shiny and the consistency becomes smooth. 6.Now add in all the dry fruits and combine. 7.The dark chocolate compound that I have used had sugar in it. So I have used lesser amount of condensed milk. If you use pure dark chocolate you will have to add more sweetener according to taste. 8.Grease the parchment paper and line the square brownie tray. 9.Pour in the chocolate dry fruit mix and don’t forget to lick the bowl as we cant afford to waste very very tasty and yummy high quality chocolate! 10.Smoothen the top of the mixture with a knife and also by tapping the brownie tray on the counter. 11.Cool to room temperature. Cover with foil and put it in the fridge to chill for at least 4 hours. 12.Then the difficult part is waiting till our fudge is set. 13.Once the fudge is chilled and set take it out from the fridge.Remove from the tray along with the parchment paper and place on a chopping board. Now cut it into squares in a size of your choice and wrap individual fudge pieces in foil. The extremely yummy,delicious and super easy dark chocolate fudge is ready to be served to your near and dear ones!! Enjoy!! And don’t forget to let me know how your fudge turned out.
Today after a particularly trying day in the office (I am a geologist by profession)I suddenly remembered my gifted WordPress account. After password recovery and etc. etc…I finally began to write. I was a passionate cook and a baker from as young as 10 years old. I always loved to make goodies and invite my friends over. I thrived as a hostess and it gave me immense pleasure to feed people who are close to my heart. Now as I grew up, got a full-time job, got married and run a house of my own the passion dwindled quite a lot. But recently I suddenly remembered a dish which attracted me since my teenage years. I had always wanted to bake a “Shepherds Pie” but never got round to doing so. So finally after researching a lot and going through a lot of recipes could not find which satisfied me. So with lots of tweaking and adjustments of flavor I created a recipe which turned out to be quite tasty!!! (As certified by my hubby).So finally I will inaugurate this blog with my first recipe and many more to come (fingers crossed).
It is a very easy pie and unlike traditional pies, this does not need a pastry crust (which is the most difficult element of any pie). Its the Indianised version of this popular pie and I have tweaked the spice combination according to Indian palate…..
Things you will need :
Mutton mince (250 gms)
Boiled and peeled potatoes(4 to 5 medium to large)
Onions 2 medium sized quartered and 1 large thinly sliced
Garlic pods 5 to 6
Ginger 1 to 1.5 inch in large chunks
Carrot 1 medium diced
Peas 1/2 cup (optional)
Cinnamon powder and stick
Black pepper powder and whole
Garam Masala powder ( Bengali one consisting of powder of cardamom, cinnamon, bay leaf, and clove)
Cardamom 2 to 3 pods
Bay leaf 1
Tomato sauce 2 to 3 Tbsp
Grated Cheese (i used processed but cheddar will be best)
Wash the mutton mince very well and put it in a pressure cooker with 2 to 2.5 cups of water, quartered onions, ginger chunks, garlic pods, 1 bay leaf, cinnamon stick, cardamom, black pepper, salt and cook for 4 to 5 whistles.
Drain the mince and keep the stock for later use. Remove the ginger and garlic chunks and the spices from the mince. The mince will be quite fragrant now.
In a non stick pan add 2 to 3 spoons butter and fry the sliced onions till golden brown.
Add the diced carrots and the peas and stir for 3 to 4 minutes
Then add the boiled mutton mince together with salt to taste and black pepper powder. Stir well and add some tomato sauce.
Stir till the juices are a bit dried out and add the garam masala powder before switching off the gas.
Peel and mash the boiled potatoes so that there are no lumps. In a non-stick pan add 1 spoon butter and add the mashed potato with salt and pepper to taste. Stir very well till smooth and add the fresh cream slowly and mix well. The mash will gradually become very smooth and silky. Add some more black pepper and remove from heat.
Preheat the oven or microwave in convection mode at 200-degree Celsius.
Take a springform baking tin (removable base) and line its base with baking paper.
First layer the mince and veggie mixture in the baking tin.
Then layer the mashed potatoes and make sure you don’t smoothen the top and keep some peaks which will become wonderfully golden on baking.
Sprinkle grated cheese on the top.
Then bake at 200 degrees C for 15 minutes and at 180 degrees C for 10 more minutes.
Keep checking the oven and if the top is browned too quickly you can cover with foil.
After 25 to 30 mins a wonderfully yummy golden crust will form at the top of the pie.
Let it rest in the oven for 10 minutes and then remove it.
Once it is a bit cooled you can open the springform tin and take out the Shepherds pie
Its now ready to be cut and enjoyed with your family and friends…….
This blog site was gifted to me by my elder sister nearly 2 years back when she had jumped on the blogging bandwagon. Today after a particularly trying day in the office when I returned i suddenly remembered my gifted wordpress account. After password recovery and etc. etc…finally began to write. I was a passionate cook and a baker from as young as 10 years old. I always loved to make goodies and invite my friends over. I thrived as a hostess and it gave me immense pleasure to feed people who are close to my heart. Now as i grew up , got a full time job, got married and run a house of my own the passion dwindled quiet a lot. But recently i suddenly remembered a dish which attracted me since my teenage years. I had always wanted to bake a “Shepherds Pie” but never got round to doing so. So finally after researching a lot and going through a lot of recipes could not find which satisfied me. So with lots of tweaking and adjustments of flavour i created a recipe which turned out to be quite tasty!!!(As certified by my hubby).So finally i will inaugurate this blog with my first recipe and many more to come (fingers crossed).