Posts Tagged chocolate
The first time I had Chocolate pudding was when I am holidaying with my family at Fraser Hill. We stayed at The Whittington Bungalow and enjoyed very much the company and food prepared by the caretaker Mr & Mrs Lim. They have now retired and stay with their children in Subang I think.
You may want to know how much I enjoyed my time in Fraser hill, and you can read more about it here: Click on title
Nothing beats an old-fashion piece of warm chocolate pudding and this is my first attempt in making one. To much of my own surprise.. heh it turn out pretty good [ to my standard].
Again self praise I admit.
- 2/3 cup of multipurpose flour,
- 1 tablespoon of baking powder,
- 2 eggs yolks,
- 1/2 cup of melted butter,
- 1/2 cup of sweetened chocolate button
- 2/3 cup of castor sugar ( I did not add because I use sweetened chocolate)
- Dried Cranberries -optional
- A pinch of salt – optional
First beat the eggs. Add sugar. Add chocolate, butter, a pinch of salt if you like, flour and baking powder, mix until well combined.
Grease the metal bowl with butter and pour 2 tablespoon of brown sugar on it and let the sugar coat the bowl, discard excess sugar.
Pour the mixture into the bowl
Throw in a handful of dried cranberries
Cover the bowl with baking paper like this.
Cover the baking paper with 2 layers of aluminium foils and tie it. Steam for 45 minutes.
Yummy.. it taste really good you know!Tweet
Mocha Pots de Crème is a french version for American Pudding and it is really easy to make. Since I have all the ingredients at home I just went ahead making one while my Yeobo is out to play golf. One of my favourite past time was to cook, but it has too be easy! Speaking of which, Mocha Pots de Creme is one easy dessert to make and presentable in my opinion.
Lets get down to the ingredients! This recipe makes 5 pots in total, using small rameskin.
- 1/3 cup of castor sugar
- 1 tbsp coffee powder
- 2 cups of milk
- 7 egg yolks
- Unsweetened chocolate powder 1/2 cup
- 2 tbsp of vanilla essence
- 2 tbsp of Coffee liquor- You may use Kahlua or Tia Maria. Kahlua is sweeter version
In a pot or saucepan on low heat, add in the coffee powder, follow by milk. Stir until the coffee powder has dissolved.
Add in castor sugar stir until dissolved, and heat the mixture just until boiling.
Add in the chocolates and stir until dissolved
Add in Coffee Liquor
Then add the vanilla essense. I finish this small bottle already for this recipe lol. Stir well all ingredients and remove from heat.
In a bowl, whisked the egg yolks and slowly scoop in the mocha mixture and stir well. While doing that, you can put the rameskin in the oven to heat it for use later.
Remove the rameskin from the oven, and scoop in the mixture into the rameskin. Place the rameskin on a deep pan and add boiling water until it covers half of the rameskin as shown in the photo. You can also sieve the mixture so that the Mocha de creme has a smoother surface without those bubbles. For me I couldn’t be bothered.
Cover the pan with aluminium foil and place it into oven to steam it at 150 C for 30-45 mins.
Use the cake tester to check. The mixture shouldn’t stick on the cake tester.
Remove from oven to cool then transfer to the fridge to chill for at least 2 hours or more. Use plastic cling wrap to wrap the rameskin to ensure freshness. You can keep this dessert up to a week.
Serve on top with vanilla ice cream and chilled blueberries.
Or add some dried cranberries too!
Hope you like this recipe!Tweet
I have been dreading to share the souffle making in this post. I have stalled it for a few days. I even stalled it longer in making it for real. A promise is a promise. I need to try making souffle and also perfect it so that one day I can invite Renee to come to my house to enjoy afternoon tea with a souffle dish, be it sweet or savoury.
This post is about my first attempt in making a souffle. I never tasted one, so only judge the souffle by its texture describe by the expert it should be light and fluffy.
I also did not hope that my first souffle will be a success or failure, therefore no high hopes in the making.
The Ingredients that I use to make four souffles, size of small rameskin: (agak- agak only)
- 200gm White chocolate melted in a double boiler
- 2 eggs, egg whites and egg yolks seperated
- 2 tablespoon of butter
- 1 tablespoon of coffee liquor
- 1/2 cup of caster sugar
- 2 tablespoon of multipurpose flour
First, mix the egg yolk with the 2/3 of the prepared caster sugar, beat it until well combined and the egg mixture turn light yellow colour and the sugar dissolved.
Then add the egg mixture into the melted white chocolate and add in the coffee liquor. Combine and mix well.
Get the rameskin ready. With your finger or using a pastry brush, brush the inner rameskin to be coated with butter. Then sugar coat the inner rameskin by scooping some caster suger into the rameskin, discard the extra sugar and repeat the same for other rameskin.
Then use an electric mixer to beat the egg white. I dont have so I use my beautiful hand to do it. Beat the egg whites until white and fluffy, add in remaining caster sugar gradually by spooning little by little. Continue beating until the whites becomes stiff. Stiff until if you turn the bowl over your head the egg whites wont drop a bit. If you have an arguement with your hubby or in bad mood, its good time to beat the egg whites with your hand, release some tension I think. Cooking Therapy!
Then fold in the white chocolate mixture into the egg whites gently. I said FOLD in! Not mix it.
Pour the mixture into the rameskin and bake it for 45 mins at 120 C.
Look at my White Chocolate Souffle!!
Nice or not my souffle?!! Does it look perfect? I can cheat people with this photo!!
ITS A FLOP ACTUALLY!!
The moment I took the souffle out from the oven in less than 2 minutes it collapsed!! The souffle is still soft and fluffly but it colapsed. Its rather sweet, maybe because I use white chocolate to make it.
Did you notice, in my ingredients I need to use flour? I totally forgot about the flour!!
Next time, I will try again to make a better souffle and hopefully it’ll be success. Gordon Ramsay’s Passion fruit and Banana Souffle sounds good to me. So wait till I get my blender for my next souffle attempt.Tweet
Recently bought this Meiji Macadamia Nut Chocolate from Isetan Supermarket at RM7.90 after discount. I Love Macadamia Nuts, and would go crazy over it, also the Hawaian Host Chocolate with Macadamia Nuts. Yum…….
And to show you how the Macadamia Looks like, I forced myself to suck off all the yummy chocolate and spit out the nuts to take this pic. Ahem.. looks at the size of the macadamia nuts compare to the chocolate on my palm..Yumz…
Compare with the picture printed on the box. No tipu wor, 1 Big, 1 small.. wahahahahahahhaahahahahahah