Chocolate Mousse



Mousse is  to-die-for dessert that’s made with very few  ingredients!Can be made in various flavours like chocolate,mango, strawberry, butterscotch and many more.For making desserts,I normally use non dairy whipping cream.

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This is easily available in hyper stores,can be stored in deep fridger for 6 months,scrape out as required and use.


2 cups Fresh cream.

1/2 cup Chocolate Ganache.

1 tsp Gelatin,dissolved in 1 tbsp cold water.

2 tbsp powdered Sugar (Optional)


Refrigerate a bowl for 20 minutes.

Once cold add cream to the bowl along with sugar.


Using hand mixer,beat it till stiff peaks are formed.


In 1 tbsp water dissolve 1 tsp of gelatin,stir well till completely dissolved.

Add to the beaten cream,mix in chocolate ganache.


Mix well.Attach a big star nozzle to pipping bag,pour in the ready mixture and pipe out in individual bowls.


Keep in refrigerator for 5 hours.

Garnish with strawberry,mint leaves or chocolate shaving.

Can be set in big bowl as well as small short glasses.Χ


Happy Cooking

Sameera !!!

Choco Chunk Cookies (Eggless)



Chocochip cookies are hit with everyone,but this version is worth falling in love for,here we have used chocolate chunks instead of chips and they just melt in your mouth,making you want more and more.


1/2 cup Butter

1/2 cup Plain Sugar

1 cup Flour(maida)

2 tbsp Milk.

1/2  cup Chopped chocolate chunks.

1tsp Baking soda

1tsp Butterscotch  essence.


Sieve together flour and baking soda thrice.keep it aside.

Cut chocolate into big chunks.keep aside.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add essence and milk.

Mix in flour mixture.Form a dough.

Add chocolate chunks.Mix well.


Cover in cling film and refrigerate for 15 mins.

Start Preheating oven.

Remove mixture from fridge and make small balls out of it,flatten it with palm to form cookies.


Place in a grease tray and bake at 180 degrees celsius for 15 mins.


Remove on cooling rack.


Once cooled store in air tight container.

Happy Cooking!!!


Peanut Butter Cookies


Baking Cookies is my all time favourite….I love the smell of it.

I had come across this recipe long time ago,today I tried my hand at making fresh peanut butter and next thing on my list had to be these cookies.easy to make yummy recipe.I have used homemade peanut butter, you can use the one which is easily  available in market, smooth or crunchy any variant can be used.If desired you can add roated peanut pieces to make the cookie crunchy.So here goes the recipe….

Ingredients :

1 & 1/4 cups All purpose flour (Maida)

1/2 tsp Baking powder

1/2 tsp Baking soda

1/4 tsp Salt

1/2 cup, soften at room temperature Unsalted butter

1/2 cup Granulated white sugar

1/2 cup Light brown sugar

1/2 cup Peanut Butter

1/4 cup Milk

 Method :

Preheat the oven at 190 degree C for at least 10 minutes.

Line two baking sheets with parchment paper.

Take all purpose flour, baking powder, baking soda and salt in a bowl. Mix it well so everything get incorporated. Keep it aside until needed.


Take soften butter in a large enough bowl.

Whisk it till it gets smooth and creamy using hand mixer or beater.


Add white sugar and light brown sugar.

Again beat it till gets smooth, creamy and fluffy.


Now add peanut butter.


Again beat it till it gets mixed.

Add milk.

Beat it again.

Add flour mixture.

Beat it just until incorporated. Do not over mix it.



If batter is too soft to form a ball then pop it into the fridge for 20-25 minutes.

Now make tablespoon size balls from the batter and arrange them on prepared cookie sheet. Place them about 1 ½ -2 inches apart from each other. because they will spread a little as they bake.



Now using the fork make crisscross pattern.



Do same for all the cookies.

Bake them in preheated oven for 13-15 minutes or until the cookies are lightly browned around the edges. Let it cool in the cookie sheet for 5 minutes. Baking time may vary. It depends on the size of the coolies.


After 5 minutes remove cookies to the cooling rack and let them cool completely.

Store in an air tight container  and serve with milk.

Happy Cooking !!!



Orange Cup Cakes



230 gms-All purpose flour

200 gms-Sugar

1 tsp Baking Soda

1/2 tspn Salt

1 cup Water

1/2 cup Oil

½  tspn Orange essence

¼ tspn Orange Colour-

1 tbsp Vinegar


Preheat oven at 180 degree C.

Line the cupcakes tray with cupcake liners (paper cups)

Grease using oil or melted butter.


Mix all dry ingredients (all purpose flour,sugar,baking soda and salt)in a bowl.

In another bowl mix all the wet ingredients (water,oil,orange essence,orange colour and vinegar)

Add wet mixture to flour mixture,mix till it well blended,do not over mix.

Fill each cup about two third full with prepared batter.

Bake in pre heated oven for about 25 minutes or till toothpick inserted in centre of cupcake comes out clean.


Remove it from oven and after 5 minutes remove cupcakes on wire rack and let them cool completely.


Do frosting using Butter icing.


Happy Cooking!!!





1 Bar Chocolate Compound.

Chocolate Moulds.


Lay chocolate mould on falt surface

Finley chop chocolate,place it in microwave safe bowl and melt on maximum  for 1 min.

Remove and whisk it well,let it stand for 5 mins.

Pour the melted chocolate in pipping bag,close the top portion of bag with rubber band,cut tip.

Fill each mould until chocolate is level with the top of each opening.

Gently tap the mould on the counter.Plce the chocolate moulds in fridge for 10 minutes.

Remove from fridge,check to see if chocolates are completely set,once it is set turn the mould upside down  and tap lightly till the chocolates comes out of mould.

Cover in wrapper and store.

Happy Cooking!!!


Chocolate Cups.


These are edible cups made from  chocolates,these can be used to serve ice creams,mousse,fruit salads….These are not very easy but can be perfected with practice, you need to handle them delicately,or else they will break up easily  while demoulding.


1/2 slab Chocolate compound

6 silicone moulds.

Method : 

Cut chocolate into small piece’s. Place it in microwave safe bowl.


Microwave  At high speed for 1 min.Remove and mix vigorously.


Take Clean  silicone  moulds.


Put around 3 tbsp melted Chocolate  in a silicone  mould,


Rotate the cup in such a way that chocolate should cover all sides of the cup.


Turn it upside down to drain all the excess chocolate  out from the cup.

keep in fridge for 5 mins.

Remove  and repeat the process.


Keep it in fridge for another  20 minutes.

Finish all the moulds in same manner.


After 20 mins remove  the moulds  from fridge,hold the mould in one hand and gently peel of the mould from the chocolate cup.


Chocolate  cup  is ready.



Remove  all the cups from the mould.

keep in refrigerator.

just before serving  remove and fill with desired feeling and serve cold.


I have used these cups to serve home made mango icecream (

Happy Cooking !!!


Mango Icecream.


I had come across  this recipe in Chef at Large,wanted to try this for a long time….finally nailed it.Here yummy mouthwatering  mango icecream is served  in chocolate edible cup…eat ur icecream  and cup too…….Here I am posting only icecream recipe,recipe for chocolate cup will be posted soon…

Ingredients : 

2 cup Condensed Milk (1 tin Milkmaid/Mithai mate)

2 cup Milk.

2 cup Mango Pulp.

400 gm Whipped Cream.(Ref glossary no 14)

Method :

Mix together mago pulp,milk and condensed mik in a pan and beat well.


Transfer to a plastic box and keep in deep fridge.

Let it set for 3 hours,remove and beat well with hand blender.

Add whipped cream and mix with light hand


Transfer  back to plastic box and keep in deep fridge for 6 to 8 hours or till completely set.

Scoop out and serve immediately  in chocolate  cups (  or glass bowls.

Tip:You can also add chopped pieces of mangoes to this ice cream.

Happy Cooking! ! !

Sameera .