Are you a chocoholic?

DIL SO YUMMY! It's chocolate and homemade too.  

Think chocolate and most people will confess to having a weakness for it. Kids and grown-ups alike love them. Now, you can make them at home.


Plain chocolate - 200 gm Butter - 125 gm Flour - 100 gm Large eggs - 4 Chopped nuts - 1 cup Castor sugar - 2 cups Vanilla essence - 1 tsp


Preheat the oven to 180 degree C. Melt the chocolate with butter in a double boiler or over a pan of hot water. Cool this. Grease a 12-inch square baking tray. Beat the sugar, eggs and vanilla essence until blended. Add about one-fourth cup egg mixture into the chocolate. Then fold in this chocolate mixture into the egg mixture. Fold in the flour and chopped nuts carefully. Pour the batter into the prepared tray and bake for about half-an-hour. Cool in the tray for half an hour. Cut into squares. Wrap each in butter paper and keep in the fridge.


Milk chocolate - 200 gm To make praline mixture Sugar - 60 gm Chopped nuts - 30 gm


Melt milk chocolate in a double boiler. When fully melted, remove from fire and stir in praline mixture. Pour into moulds and allow it to set.

To make praline

Heat sugar and chopped nuts in a pan on medium heat, stirring constantly. When sugar has melted fully and is brown in colour, pour it in a greased tray and allow to cool. Powder coarsely.


Milk - One-and-three fourth cup Vanilla essence - 2 drops Yellow colour - 2 drops Egg yolks - 3 Cream - 1 cup Water - One-fourth cup Gelatine - 2 tsp Bar of chocolate - 1 Cocoa - 1 tbsp Coffee powder (instant) - 1 tbsp Sugar - Three-fourth cup Water - 3 tbsp


Break chocolate into pieces and put into a bowl. Set over a pan of simmering water. Put in coffee and cocoa mixed with 3 tbsp of water. Add sugar (one-fourth cup). Stir over medium heat until the chocolate melts and the same is smooth and creamy. Cool and pour into a bowl. Chill in a fridge.

Boil the milk. Add vanilla essence and colour. Mix and remove from heat. Beat egg yolks and sugar (half cup) until thick in a bowl. Pour hot milk into the mixture, beating constantly.

Return to pan and place over low heat. Stir constantly until mixture thickens. Set aside. Dissolve gelatine in three tbsp water. Set the bowl in a pan of hot water. Stir until dissolved. Remove the bowl from heat and mix into milk mixture.

Remove the bowl containing chocolate from fridge, pour the milk mixture into the centre. Sprinkle cocoa and chill.