Tag Archives: mocha

Chocolate Truffle with Cherry Pie Filling Tart – Sweet Punch for October

7 Oct

Wishing all bloggers a Happy Dussera, end of Navratras & Dandiya Ras. Hope you all had wonderful celebrations yesterday. I made the Dussera special meal along with matar pulao, aloo phool gobi & kheer. These recipes for some later posts.

Today being the 7th of month, it’s time for some Sweet Punch. And I made my first tarts which have been on my Baking Wishlist. I usually plan & make my posts much in advance & never wait for the last day, however last 15 days saw too much baking & sweet in the household with Eggless BFC, Eggless Checkerboard Cake & Cream Cheese Cupcakes, so I kept postponing this recipe till the last day almost!

Upon researching I realized that the most essential part of tarts is to ensure that butter is chilled. I guess this is as easy as baking can get. Though Ria had chosen Jam Tarts, I had just too much tid-bits leftover from all the above experiments, I decided to use them & finish. For a change this is a recipe in which I didn’t need to worry about assembling lot of ingredients or replacing egg! Thankfully the crust of the tart is eggless, phew!!!

Chocolate Truffle with Cherry Pie Filling Tart

Chocolate Truffle with Cherry Pie Filling Tart

Chocolate Truffle with Cherry Pie Filling Tarts -

Recipe Source – adapted from Ria’s Collection

Ingredients -

  • 115 g – All Purpose Flour (1/2 Cup + 1 Tbsp)
  • 60 g – Chilled Butter
  • 1/2 tsp – Baking Powder
  • 4-5 drops – Water
  • 1/2 Cup – Cherry Pie Filling
  • 12 – Chocolate Truffles, tiny ones
  • Whipped Cream to serve

    Chocolate Truffle with Cherry Pie Filling Tart

    Chocolate Truffle with Cherry Pie Filling Tart

Method -

  1. I used a melon scooper to make chocolate truffles from leftover chilled ganache & quickly rolled them in cocoa. I placed them in an airtight container on a parchment sheet & refrigerated till further use.
  2. Pre-heat the oven at 180 C. Lightly grease the tart moulds.
  3. Mix flour & baking powder together.
  4. Add the butter & rub the flour & butter together using fingertips to create a dough resembling breadcrumbs.
  5. Divide the dough into 12 equal parts & line the tart moulds.
  6. Place one truffle per tart mould. Then top it with 2 tsp of cherry pie filling.
  7. Bake for 15 mins or till done. Remove from oven
  8. Allow to cool completely on wire rack in the moulds. Do not de-mould when hot as you can scald yourself.

    Chocolate Truffle with Cherry Pie Filling Tart

    Chocolate Truffle with Cherry Pie Filling Tart

I served it topped with whipped cream. With every bite, you feel molten chocolate with plenty of cherry pie filling & whipped cream. Mine didn’t de-mould very well so I let them be in the mould. :(

Chocolate Truffle with Cherry Pie Filling Tart

Chocolate Truffle with Cherry Pie Filling Tart

Sending these tarts to Kalyani’s 100 day Global Fest at Sizzling Tastebuds which is a part of My Mother’s Kitchen. Hop on to her blog to get some interesting global dishes :)

‘Only’ – Sweets & Desserts guest hosted by Gayathri of Gayathri’s Cook Spot & started by Pari.

Eggless Cookie Crunch Mocha Custard – Blog Hop 2 – The Combination of Deadly C’s

17 Aug

Hope you all had great Independence Day Celebration & long weekend. I did! As I mentioned in Eggless Tutti-Fruity Cake, I went to visit my aunt in Mumbai. I baked the cake & cookies for them and carried with me. Also, since I knew that my next blog hop will be due as soon as I get back, I planned a dessert which I had chosen to make from Monika of Sinamon Tales during that visit. She is my blog-hop partner this Wednesday & I chose this wonderful dessert as it has the deadly ‘C’s – cookies, chocolate, coffee & custard. Monika started her blog just like me – with no job, sitting at home, she started experimenting in kitchen & they came out very good. She was encouraged by her family to go ahead and explore this talent more by becoming a food blogger. This custard is one of the first recipes she wrote.

Eggless Cookie Crunch Mocha Custard

Eggless Cookie Crunch Mocha Custard

I baked fresh Choco-chip & oats cookies & I was ready to make the dessert anywhere. :) I carried custard powder, cooking chocolate & coffee powder with me just in case they were out of stock in my aunt’s household. And I rustled this wonderful dessert for 3 men gathered in the family with only slight tweaking based on our tastes.

It is so enriching to go through food blogs especially of people who have been into IT for more than you. When Radhika of Tickling Palates gave us this opportunity to explore each other’s blog & share experiences, it felt just so right. If you want to be a blog hopper, visit her here to know more about it.

Eggless Cookie Crunch Mocha Custard -

Recipe Source – minimally adapted from Monika of Sinamon Tales

Ingredients -

  • 600 ml – Milk
  • 3 Tbsp – Custard Powder
  • 2 Tbsp – Sugar
  • 120 gms – Semi-sweet Cooking Chocolate (or 4 Tbsp cocoa powder instead)
  • 2 tsp – Coffee Powder
  • 6 – Choco-chip & Oats Cookies

    Eggless Cookie Crunch Mocha Custard

    Eggless Cookie Crunch Mocha Custard

Method -

  1. In 50 ml milk, dissolve custard powder in a small bowl. Boil the rest of the milk in a heavy bottom saucepan.
  2. In the meanwhile, melt chocolate in a microwave or double boiler. If you are using microwave, ensure not to burn the chocolate. Usually 30-40 secs is more than sufficient to melt a chocolate.
  3. Dissolve coffee in 1 Tbsp water in a small bowl & keep aside.
  4. When the milk starts boiling, add sugar and allow it to dissolve.
  5. Remove from flame and add custard powder paste. The paste should be added using thin thread dropping flow & your other hand should continuously stir it in the milk to avoid any lumps formation.
  6. Once the custard powder is uniformly mixed & there are no lumps, keep the pan back on a very low flame. Continue stirring. Allow it to boil once again for 2-3 mins.
  7. Then add melted chocolate & coffee paste & boil for another 3-4  mins all the while continuously stirring.
  8. Remove from flame & allow to cool.
  9. Once it reaches lukewarm temp, add the crumbled cookies on top. Ensure the custard is neither too hot or cold as the cookie will either become too soft or will not blend, respectively.
  10. Set in refrigerator for 4-5 hours. Serve chilled with a dollop of fresh cream.

    Eggless Cookie Crunch Mocha Custard

    Eggless Cookie Crunch Mocha Custard

The custard came out great & was gobbled up instantly. Who can resist the deadly Cs. :D This is one of the best custards I’ve eaten. It was just too perfect with a delectable crunchy taste. I drove Monika crazy with asking the same Qs again & again in 5 mails. The dumb me! But i finally got the recipe right :) Hats off to Monika for creating a sinful & excellent custard. I just loved it!

Some notes -

  • I felt that 500 ml milk was slightly lesser than required for 3 Tbsp custard powder. I added about 100 ml extra to get the desired consistency.
  • I increased the chocolate as that was the last bar with me & I wanted to finish it off. You can use lesser if required.
  • Also, the cookies in the recipe are 8-10, I felt 6 was more than enough for this quantity.
  • Once the custard reached the lukewarm temp, I used a hand blender to give it smooth mix as custards invariably becomes lumpy while cooling down.
  • If the custard feels more cool than required temp, before topping with cookies, just microwave for 30 secs or lesser and then add cookies. I did this as due to blending the temp reduced more than required.

Looking forward to my next blog hop with Prathima of Prat’s Corner in a fortnight. Check out what other bloggers are upto here.

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