Chocolate Flower Tub filled with Eggless Chocolate Mousse and Crushed Oreo Biscuit

After seeing the above photo you  all are now thinking  that today I am going to write about my garden flower  pots,but if I say that I  am going to share the recipe  of Chocolate  Flower Tub Filled with Chocolate  Mousse and Crushed  Oreo Biscuit
,then..yes this is not regular flower tubs,they are made with chocolate.Though  they look like your everyday garden pots, right? But take a closer look… Nope, that’s not dirt you see, it’s chocolate ‘soil’..crushed Oreo biscuit mixed with butter.To make this recipe,I was inspired  by Master chef Sanjeev Kapoor's Khana Khazana site,though I made some variations.

My daughter summer vacation has been started almost one month  back.This time we did  not go anywhere, so just to spent her time made these adorable bite size flower pots. A moulded chocolate pot filled with Egg less Chocolate  Mousse  and topped with Crushed Oreo Biscuit mixed with butter.

Though I am a non vegetarian,but I do not like chocolate mousse with eggs. the thought of smell of raw eggs in a regular mousse, just makes me not to have it. So here I made Egg less chocolate Mousse.

Preparation  Time-15 Minutes 
Cooking  Time-45 Minutes 
Servings-2 Glasses
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Ingredients  for making Chocolate  Flower Pot and Chocolate  Soil

Dark Chocolate -1cup (broken into pieces )

Disposable Plastic Small  Glass-2 (if you have big glass ,just cut from the top)

Oreo Biscuit-1 small pack

Butter -1 teaspoon


Method  of  making  Chocolate Flowers  Tub with Chocolate  Soil

Break the chocolate into small pieces. Put the chocolate in a heatproof bowl ...set over a pan of simmering water and leave to melt. Do not let the water touch the bottom of the upper pan. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. Stir until completely melted.Remove from the heat and leave to cool for 5 mins otherwise  the glasses will burst if the chocolate is too warm.

Fill each glass with melted chocolate (make sure glasses should  be filled) and set aside for 1 minute.

Turn the glasses and remove excess chocolate  into the bowl.

Refrigerate for 30 minutes or till set.In the mean time your chocolate  flower tubs are being set,make chocolate  mousse.


After 30 minutes remove chocolate  filled plastic glasses  from refrigerator,slightly  cut little on the top of the glaas ,pull out the plastic and demould  the chocolate  glasses.Place them on a serving plate.


Ingredients  for Chocolate  Mousse
Dark Chocolate – 1 cup (broken into pieces )
Butter – 2 tablespoons
Whipping cream – 1 cup(How To Make Whipped Cream Using Amul Fresh Cream)

Method of making  Chocolate  Mousse

Break the chocolate into small pieces. Put the chocolate in a heatproof bowl ...set over a pan of simmering water and leave to melt. Do not let the water touch the bottom of the upper pan. Only let the water simmer. Add butter and mix.Do not allow it to boil or you may burn the chocolate. Stir until completely melted.Remove from the heat and leave to cool for 10 minutes.

Divide the whipped  cream into three portions.

Now add  first portion into  cooled melted chocolate and fold it. Then add second part of whipped cream and fold .Now lastly add remaining whipped cream and fold it. You will notice very light and airy texture. Gently fold it using spatula. Do not mix it vigorously, do it slowly and gently.

Final Preparations 

Fill each glasses with mousse

Place Oreo Biscuit in a zip lock bag,crush with rolling pin.Transfer these crushed Oreo biscuits into a bowl and add 1 teaspoon  butter and mix well.Spread these crumbled biscuit  on the layer  of the mousse .Place all the glasses on a plate and keep in refrigerator  for 30 minutes.

Put a mint sprig into each chocolate  pot  and serve.

Note -
If you melt chocolate  in a microwave , melt on medium heat for 1 to 2 minutes,do not overheat the chocolate.

Want to know more Chocolate  Recipe,Please click HERE

                               Pictorial  Recipe

                     Making Chocolate  Mousse

Set a small pan over a little water filled big pan

Put chocolate  and butter in the small pan

Melt the chocolate ,remove  from heat

Make whipped  cream according to the recipe

Divide the whipped  cream into 3 portions, add first portion into the melted chocolate  and mix

Add the second portion  of whipped  cream and mix

It is the final step,so mix it properly 

Your chocolate  mousse is ready 

Pictorial  Recipe 

How to make Chocolate  Flower Tub with Chocolate  Soil 

Take a big  plastic  glass and cut it into half (if you have small glass then no need to cut

See the size of glass

Fill the glass with melted chocolate , set aside for 1 minute.Turn the glasses and remove excess chocolate  into the bowl.

Cut slightly  the plastic glass  with scissors and pull out to remove the glass from chocolate  tub

Your chocolate  tub is ready

Fill each glass with mousse

Glasses are filled  with  mousse

Place Oreo biscuits  in a zip lock bag

Crush the Oreo biscuit with rolling  pin

Add  teaspoon butter in a bowl

Add crushed  Oreo biscuit and mix,your Chocolate  Soil is ready

Spread  the  crumbled  biscuits on the layer of  mousse and keep in the fridge  for minutes

Put a mint sprig into chocolate  pot and serve.

CHOCOLATE CUP CAKE

This is a rich, tender  chocolate cupcake topped with my home made whipped cream  frosting.It is a pure chocolate  indulgence,a perfect  treat for kids as well as we  adults😊😊😊😊.I do not love any frosting  on cake but my daughter  loves it, just to make her happy,served these yummy, delicious  chocolate cup cake topped  with home  made whipped  cream.


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Author - Moumita 
Preparation Time - 10 Minutes 
Baking Time - 25 Minutes 
Servings - 12
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INGREDIENTS 
All Purpose  flour or Maida-1Cup
Granueled Sugar - 3/4 Cup 
Cocoa Powder -1/4cup
Milk (at room temperature ) - 1/2cup
Melted Butter or Vegetable Oil-1/2cup
Eggs-2 (if you want to avoid egg,use 3/4cup beaten thick Yougurt )
Baking Powder - 1.5tsp
Baking Soda-1/4tsp
Vanilla Essence - 1tsp 



METHOD 
Preheat oven to 350 degree  F or 180 degree C.   

Line 12 muffin cups with paper liners.

In a bowl,add all purpose flour, baking powder, baking soda and Cocoa powder. ..mix them well.

Take another big bowl, add Sugar, Vegetable oil, Vanilla essence. Eggs or beaten Yogurt, Milk...mix them very well until become a creamy texture.

Pour the batter into the flour mixture slowly. ..mix them very well until the dry and wet ingredients are well combined. 


Divide the batter among the prepared cups (they will be full).

Bake the cupcakes for 20 to 25 minutes or  until a toothpick inserted into the center comes out clean.

Transfer to a wire rack and let cool them completely. 

When cakes will become  cool completely ,apply whipped cream frosting on it.Then pour the chocolate sauce on each cup cake and serve.

For Whipped Cream Recipe, Please Click here

VANILLA CUPCAKE SERVED IN EDIBLE CHOCOLATE CUP(HOW TO MAKE EDIBLE CHOCOLATE CUPCAKE WRAPPERS )

My whole family love vanilla  cupcake or  vanilla flavoured cake.To make them happy, last Sunday, I  baked some simple but tasty vanilla cupcake with a slight twist. For a nice twist, served this cupcakes  in edible chocolate cupcake wrapper .My daughter  was at home and also getting bored .Just to involve  her in some activities, I decided to make  edible  chocolate  cupcake wrappers. Making chocolate cups is a easy and fun toddler activity. You can serve   your cupcake in this  edible chocolate cupcake wrapper and eat these too.

Today first we will learn how to make a  Edible Chocolate Cupcake Wrappers  after  that we will learn  how to make simple and tasty Vanilla  Cupcake.


HOW TO MAKE EDIBLE CHOCOLATE CUPCAKE WRAPPERS 

Preparation Time - 15 Minutes 
Making Time -45 Minutes 
Servings - 12


To make this chocolate  bowls ..you need to have

INGREDIENTS 
Dark Chocolate -250 grams

Silicone cupcake liners -12 (If you want you can use 12 cup cupcake tray with paper liners. .but from my own experience,I can say silicone cupcake liners are much easier to work with than paper one...edible  chocolate cups are easily  peeled off from silicon cup cake liner.

Double Boiler or( a Saucepan  and a bowl smaller than the saucepan )

Paint brush


METHOD 

Break the chocolate into small pieces. Put the chocolate in a heatproof bowl ...set over a pan of simmering water and leave to melt. Do not let the water touch the bottom of the upper pan. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. Stir until completely melted.Remove from the heat

If you can do it in a microwave , melt on medium heat for 1 to 2 minutes...being very careful not to overheat the chocolate.I did in microwave.

 Line a 12-cup cupcake tray with paper liners and scoop approximately 1 tablespoon melted chocolate into each cup....as I told before silicon cup cake liner are much easier to work with paper one..I have silicon cup cake liner..I used that.

Use  backside of spoon  to evenly coat each cupcake liner and paint the chocolate up the sides of each liner, stopping about 1/2-inch/1 cm from the top. Try to cover any thin areas you see and make sure the bottom has a good coat.

Now freeze them  Freeze the tray  or individual silicon cup cake moulds for several 30 minutes. Afterthat  remove from fridge,  peel off the cupcake liners and store the chocolate cups in the freezer. ..otherwise it will get melted for heat.

Now we will learn HOW TO MAKE VANILLA CUPCAKE 

PREPARATION TIME - 15 MINUTES 
BAKING TIME - 25 Minutes 
SERVINGS - 12 

INGREDIENTS 
All-purpose flour or Maida-1  Cups

Baking powder-1.5tsp

Granueld sugar-3/4 cup

Vegetable oil - 1 / 2 cup +1tsp

Eggs-2 (if you want to avoid  egg..then you can use
1 small tin (200ml) condensed milk.

Vanilla essence -1tsp

Milk-3/4cup

Baking soda -1 pinch

Preheat oven to 350 degree  F or 180 degree C.

Line 12 muffin cups with paper liners.

METHOD 

In a bowl,add all purpose flour, baking powder, baking soda  ..mix them well.

Take another big bowl, add Sugar, Vegetable oil, Vanilla essence. Eggs or Condensed milk and Milk...mix them very well until become a creamy texture.

Pour the batter into the flour mixture slowly. ..mix them very well until the dry and wet ingredients are well combined.


Divide the batter among the prepared cups (they will be full).

Bake the cupcakes for 20 to 25 minutes or  until a toothpick inserted into the center comes out clean.

Transfer to a wire rack and let cool completely.Then put  this cake in edible  chocolate  wrapper and serve,before  putting  cake in edible  chocolate wrapper....make sure that the cakes are not hot...otherwise  your chocolate wrapper  will get melted.

EDIBLE CHOCOLATE BOWLS(HOW TO MAKE CHOCOLATE BOWLS USING BALLOON )

Chocolate bowls are beautiful way to enjoy your dessert.... These edible chocolate   bowls will turn your dinner party  really impressive - your guests will happy  to see these edible chocolate bowls filled  with ice cream, mousse or any other  dessert.Believe me it was really a fun making these chocolate  bowls with  balloons. .last Tuesday  my daughter  had holiday  for Navroj (Parsi New Year)..just to keep her engage in some activities. ..we both together  made it.

Today I am going to share  how to make edible  chocolate  bowls using balloons.

Preparation Time-20 minutes 
Making Time -30 to 40 minutes 
Servings -6

To make this chocolate  bowls ..you need to have

INGREDIENTS 
Dark Chocolate -250 grams

Small "water bomb balloons-6 to 10  (which we will use on holi )..(or the smallest  balloons  you can find..when you will blow up the balloons. .sides of the balloons   should be thin..then it will be easily  pulled away from the sides of the bowl.)

METHOD 

1)Blow up each balloons to the size you want your bowls to be ... but  make sure balloons should not be blown any larger than 10 -15cm. Tie off with a knot.

2)Wipe each balloon  with a clean  cotton  cloth slowly.  Spray each balloon with a vegetable spray; this will make it much easier to remove the set chocolate bowl at the end...or just brush  some vegetable oil on the balloons.


3)Break the chocolate into small pieces. Put the chocolate in a heatproof bowl ...set over a pan of simmering water and leave to melt. Do not let the water touch the bottom of the upper pan. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. Stir until completely melted.Remove from the heat and leave to cool for 5 mins...otherwise  the balloons will burst if the chocolate is too warm.

If you can do it in a microwave , melt on medium heat for 1 to 2 minutes...being very careful not to overheat the chocolate.I did in microwave.

4)Cover a baking  tray or big flat plate with foil or parchment paper or cellophane  paper...

5)Holding the knot, dip the  bottom of balloon into the melted chocolate to create  bowl shape...move gently...dip until the bottom  of   balloons coated with chocolate  properly.... Sometimes the balloons will need to be dipped twice to make sure the chocolate is solid enough.

6)Remove the balloon from chocolate and allow any excess chocolate  to drip back into the melted chocolate. ..

7)Pour one teaspoon  of melted chocolate  onto the tray lined with parchment paper. ..  and set it carefully on the tray . Repeat  the process  until  you have dipped all of your balloons.

8)Place the chocolate  balloons  in a cool or dry place to set..or place them in refrigerator  for 20 to 30 minutes. ..to make the chocolate  hard..

9)Remove the bowls from the refrigerator. .then remove the chocolate   covered balloons  from the sheet...if the base is stuck ..gently slide a knife  under to remove it.

10)Then  hold the balloon below the knot and place a piece  of  cellophane tape...and gently cut  a  small slit with scissors on the cellophane tape. .and allow to release the air from balloon slowly..then ease the bowls out from the base of the balloon..you may need to peel of some of the balloons.

Once all your chocolate bowls have had the balloons removed...fill  the  bowls with fruits...cookies..chocolate candy. .or might even scoop in some custard, mousse  or ice cream. ..I filled  the bowls with Vanilla and strawberry flavoured ice-cream. ..garnished  with  chocolate and strawberry syrup.

NOTE:-
There is a chance some balloons  might pop or bowls might break..so make a few extra just in case.

Keep the chocolate  bowls  in a cool place until using.

Don't  add hot deserts  to the chocolate bowls. .it will melt the bowls.

Most of the balloons  are made with latex . .as some people  has latex allergy....so before serving  any dessert  with the  chocolate bowl to anyone. ...make sure that  this person  has latex allergy  or not...

TRADITIONAL CHOCOLATE CHIPS COOKIES

chocolate chip cookie is a drop cookie that originated in the United States. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips.Now it has many variations. The chocolate chip cookie was invented by Ruth Graves Wakefield.Here I tried to follow  the  basic  recipe as much as possible...it came out well.It was so crispy and chew....and delicious  too.

INGREDIENTS 
All-purpose flour-11/2 Cup
Baking soda-1/2 tsp
Salt-a pinch
Melted  Butter-1/2cup
White granulated sugar-1/2cup
Brown sugar(granuled )-1/2cup
Vanilla Essence -1tsp
Eggs-2 or 1/4cup milk (at room temperature )
Semi-Sweet Chocolate Chips-3/4 cup

METHOD 

Preheat oven to 375° F. Or 190 degree C

Take a bowl,combine flour, baking soda and salt in small bowl.

Beat butter, granulated  white sugar and brown sugar and vanilla essence  in a large bowl..mix until creamy. Add eggs( or milk) one at a time, beating well .

Gradually pour the liquid mixture  into  flour mixture.Add chocolate chips..stir with flour mixture.


Drop heaping tablespoon-size balls of dough about 2 inches apart on baking tray lined with parchment paper...if you dont have parchment  paper..just grease the tray with some melted butter.

Bake until  10 to 15 minutes or cookies are golden around the edges, but still soft in the centre. All Ovens setting are different  from each other.. time may vary..so  keep monitoring  while baking.

Remove from oven, and let cool on baking tray for a while. Transfer to a wire rack, and let cool completely.  Enjoy or can store cookies in an airtight container for 3 to 4 days.

CHOCOLATE CHERRY CUPCAKE

                        Chocolate Cherry CupCake 

Few days back, I was shopping at my nearest super store,I came across a box of fresh red cherry and seriously I could not stop myself from buying it.My cocoa powder  was finished  so I had to buy a cocoa powder also. After seeing both cocoa powder and cherry  together, I got this idea of making Chocolate  Cherry  Cup Cake.As it is said that chocolate  and cherries are a match made in heaven.

The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a cherry flavor .  A chocolate cupcake with a   cherry  filling, topped with a sweetened whipped cream and chocolate, yeah no one could turn it down.
My family  loved these cupcakes, and seriously who wouldn’t?


PREPARATION TIME - 15 Minutes 
BAKING TIME -25 Minutes 
SERVINGS - 12

INGREDIENTS FOR CUPCAKE 
All Purpose  flour or Maida-1Cup
Granuled Sugar - 3/4 Cup 
Cocoa Powder -1/4cup
Milk (at room temperature ) - 1/2cup
Melted Butter or Vegetable Oil-1/2cup
Eggs-2 (if you want to avoid egg,use 3/4cup beaten thick Yougurt )
Baking Powder - 1.5tsp
Baking Soda-1/4tsp
Vanilla Essence - 1tsp 
Chopped pitted cherries(fresh or frozen) -1 1/2 Cup plus 12 fresh cherries with stems for garnish

INGREDIENTS FOR FROSTING 

Cream cheese (at room temperature)-1/2 cup 
Sour cream-1/2cup
Confectioner Sugar  or Icing Sugar -1cup

INGREDIENTS FOR GARNISHING

12 cherries  with stem
Cream Cheese Frosting 
Chocolate Bar-1medium(chopped ) 

METHOD OF MAKING CUPCAKE 

Preheat oven to 350 degree  F or 180 degree C.   

Line 12 muffin cups with paper liners.

In a bowl,add all purpose flour, baking powder, baking soda and Cocoa powder. ..mix them well.

Take another big bowl, add Sugar, Vegetable oil, Vanilla essence. Eggs or beaten Yogurt, Milk...mix them very well until become a creamy texture.

Pour the batter into the flour mixture slowly. ..mix them very well until the dry and wet ingredients are well combined. 

Fold in chopped cherries until just combined. 

Divide the batter among the prepared cups (they will be full).

Bake the cupcakes for 20 to 25 minutes or  until a toothpick inserted into the center comes out clean.

Transfer to a wire rack and let cool completely.

METHOD OF MAKING FROSTING 
Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer or manual mixer until smooth.
 Refrigerate the frosting until very cold, about 2 hours. 

METHOD OF GARNISHING 

Spread the frosting on the cooled cupcakes,sprinkle  chopped  chocolate  and decorate with a cherry on top.

MARBEL CUPCAKES

               

It has been a long time I did not bake anything. My daughter  had two  months  summer vacation so I went to Kolkata. I have never made cupcakes, recently  I bought some cupcake silicone moulds...so Today  I  thought  of  baking  some cupcakes. ..but which one chocolate  or vanilla. I wanted  to bake my first cupcakes  with some basic    recipes...My husband  and daughter love  chocolate  flavour  and I love vanilla
Then I started  thinking.....  Are they chocolate? Are they vanilla? Then I decided  to make marble  cupcake.....For when you can’t decide if you want a chocolate cupcake or a vanilla cupcake!😊😊😊😊

Preparation Time -20 minutes
Baking Time - 25 minutes
Servings - 12 cupcakes


INGREDIENTS 
All-purpose flour-1 and  1/2 cup

Baking powder-1tsp

baking soda-1/4tsp

Butter or Vegetable  oil -1/2 cup

 Castor sugar or granulated sugar-1cup

 Eggs , (room temperature)-2
 (if you do not want to use egg...then you can use 3/4cup Yougurt  instead of egg

Milk-3/4 cup + 1 Tablespoon

Vanilla essence -2tsp

METHOD 

Preheat oven to 350F  or 180 C degrees.

 Line muffin pan with cupcake liners ...here I used individual  muffin  silicone  mould.

Take a medium bowl, add  flour, baking powder, baking soda, mix together. .. Set aside.

In a large microwave-safe bowl, melt butter in the microwave.Add sugar and whisk.

Add  eggs, 3/4 cup milk, and vanilla essence  into the butter sugar mixture. ..  whisk them together until combined.

Slowly mix in dry ingredients until no lumps remain.
 Batter will be thick.

Transfer 3/4 cup of batter to another medium bowl.

 Mix in cocoa powder and 1 Tablespoon milk until combined. Then add this cocoa powder mix to 1/4th vanilla batter. Chocolate batter will be extremely thick.

   

Spoon 1 Tablespoon of vanilla batter into each cupcake liner.

                   

Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up.

Now swirl the batters together very lightly using a toothpick.

Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean.

Serve hot..if you want you can make some frosting  on it also.My husband  doesn't  love frosting  so I do frosting  on some special  occasions  like birthday, anniversary 😊😊😊😊