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4 MORE tempting chocolate recipes

By Courtesy Fabelle Chocolate
June 07, 2020 10:52 IST
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Get creative with these simple chocolate delights!

Oats and Chia Parfait

Oats and chia parfait

Ingredients

  • 2 tbsp dark chocolate shavings
  • 2 tbsp oats
  • 2 tbsp chia seeds
  • 1 cup milk
  • 3 to 4 strands saffron
  • 2 tbsp honey
  • 1 pinch cinnamon powder
  • 4/5 chopped almonds
  • 8 tbsp water

Method

  • Soak the chia seeds in warm water for 20 minutes in a bowl
  • In a second bowl, pour hot milk over oats and saffron and let it soak for 15 minutes
  • To arrange the parfait, take a glass or bowl.
  • Spoon half of the soaked oats at the bottom.
  • Drizzle a little honey. Add grated chocolate shavings. Then layer with soaked chia seeds.
  • Again, place a layer of oats. Drizzle honey. Sprinkle cinnamon powder.
  • Add soaked chia seeds and finally the chocolate shavings layer
  • Garnish with chopped almonds.

Chocolate and Peanut Butter Oatmeal Cookies

Chocolate and peanut butter oatmeal cookie

Ingredients

  • ¼ cup roughly chopped milk chocolate Bar
  • 1 cup peanut butter (smooth)
  • 1 ½ cups oats (gluten free)
  • ½ cup honey or maple syrup
  • 1 large egg
  • 2-3 tbsp coconut sugar (optional)

Method

  • Preheat oven to 170 degrees C
  • Place all ingredients in a bowl and mix until well combined
  • Roll dough into 1 ½ to 2 inch balls and then place on a parchment paper-lined baking sheet
  • Place criss-cross fork marks on top of the cookies and sprinkle with sugar (optional)
  • Bake in preheated oven for 9 to 11 minutes. Enjoy!

Tips

  • Cookies will last at room temperature in an airtight container for 3-4 days. Store in the refrigerator for up to 5-7 days.
  • Cookie dough will last when frozen for up to 2-3 months. Let it thaw in the refrigerator and then to room temperature before baking.

Cocoa Millet Smoothie

Cocoa Millet Smoothie

Ingredients

  • 1/4 cup chopped 67% dark chocolate
  • 15 peanuts with skin
  • 6 seedless dates
  • 1 tbsp ragi flour
  • 1 robusta banana
  • 1/2 cup toned milk/almond milk/soy milk
  • Water to adjust consistency

Method

  • In a mixer, blend all the ingredients, and adjust consistency as required by adding water.
  • Garnish with chocolate shavings and serve in a tall glass.

Chocolate Mango Pudding

Chocolate Mango Pudding

Ingredients

  • 250 gm white/milk chocolate
  • 1 Alphonso mango chopped
  • 100 ml fresh cream

Method

  • Peel, chop and make pulp of mango.
  • Chop about 250 gm white or white plus milk chocolate.
  • Bring about 100 g cream to boil
  • Add boiled cream and mango pulp on chopped chocolate. Wait for 5 minutes. Then mix and blend well.
  • Dispense into shot glasses. Decorate with mango pieces
  • Refrigerate for 1 to 3 hours.

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Courtesy Fabelle Chocolate
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