Chocolate Marzipans

Eid Special عید اسپیشل


Chocolate Marzipans
(by Ainy from karachi)
Ingredients:

Marzipan 1 pound
Candied cherries(chopped) 1/3 cup
Preserved ginger(chopped) 1 ounce
Dried apricots(chopped) 1/4 cup
Dark chocolate 12 ounces
White chocolate 1 ounces
Confectioners sugar to dust

Method:
1. Line a cookie sheet with baking parchment.
2. Divide the marzipan into 3 balls and knead each ball to soften it.
3. Work the candied cherries into one portion of the marzipan by kneading on a surface lightly dusted with confectioners sugar.
4. Work the preserved ginger into a second portion of marzipan, and then work the apricots into the third portion of marzipan in the same way.
5. Form each flavoured portion of marzipan into small balls, making sure the flavours are kept separate.
6. Melt the dark chocolate in a double boiler.
7. Dip one of each flavoured ball of marzipan into the chocolate by spiking each one with a toothpick, allowing the excess chocolate to drip back into the pan.
8. Carefully place the balls in clusters of the three flavours on the prepared cookie sheet.
9. Repeat with the remaining marzipan balls.
10. Chill until set.
11. Melt the white chocolate and drizzle a little over the tops of each cluster of marzipan balls.
12. Chill until hardened, then remove from the baking parchment and dust with sugar to serve.

Chocolate Chip Trifle

Eid Special عید اسپیشل


Chocolate Chip Trifle
(by Urooj from Islamabad)
Ingredients:

Chocolate chip cookies 16
Vanilla custard (cooked) 3 cups
Whipped cream 12 ounce
Fresh mangoes (sliced) 2
Fresh Peaches (sliced) 2
Fresh mint leaves (optional)
Sliced mango and peach for garnishing (1 each)

Method:
1. Beat whipped topping into vanilla custard.
2. Crumble 6 cookies.
3. Take a 10 inch deep glass serving dish.
4. Sprinkle 3/4 of crumbled cookies on bottom of a glass serving dish.
5. Top with 1/3 of custard mixture.
6. Place mangoes and peaches over pudding.
7. Stand remaining 10 cookies, face side out, along the inside of dish.
8. Place remaining pudding mixture over mangoes and peaches.
9. Top with remaining crushed cookies.
10. Cover it and refrigerate for 4 hours or overnight.
11. Garnish with mint leaves, mangoes and peaches.

Chocolate Fudge Pudding

Chocolate Fudge Pudding
(by huma from Lahore)
Ingredients:

Butter 8 oz
Flour 8 oz
Castor sugar 8 oz
Baking powder (leveled) 4 tbsp
Egg 4
For Topping:
Butter 3 oz
Fresh cream 4 tbsp
Brown sugar 3 oz
Honey 3 tbsp
Coco powder 2 tbsp
Walnuts (chopped) 4 tbsp

Method:
1.Pre heat oven at 150 degree
2. In a pan put butter, cream, brown sugar, coco powder, honey and walnuts mix well and cook for 2 minutes until boiling.
3. Now pour this mixture into ring mould and leave until cold.
4. In a bowl put butter, flour, castor sugar, baking powder and eggs.
5. Beat with electric beater on low speed for 3 minutes.
6. Spread this on the fudge mixture in the ring mould.
7. Bake for 45 minutes at 150 degree.
8. Remove from oven and leave for 5 minutes.
9. Invert onto a serving plate serve hot with thin custard or ice-cream.

Chocolate Pudding

Chocolate Pudding
(by sania from Quetta)

Ingredients:

Cooking chocolate 150 gm
Sugar as required
Milk half litre
Eggs 6
Fresh cream ½ cup

Method:
1. Beat eggs and add milk to them. Also add sugar to taste.
2. Soften the cooking chocolate over steam and add it to the mixture.
3. When this mixture is unified well, pour it into a sliver mould and place it in oven for 10 to 15 minutes.
4. The temperature of the oven should be 180 C.
5. Now take it out of the oven and let it cool down for a while.
6. Then place it in fridge.
7. The chocolate pudding is ready to be served to your guests.
8. Put the pudding in a bowl, sprinkle chocolate chips and serve it with fresh cream.
9. Chef’s tip: To give it better taste, mix 2 spoons of coconut powder in milk.