No bake Chocolate tart

Love is in the air! Nothing expresses love better than dark chocolate and I have the perfect dreamy "No bake chocolate tart" for you. Its rich, creamy, indulgent and so delicious. Its perfectly balanced with buttery and slightly salty biscuit base. Such an amazing dessert with such little effort!

Express your love this Valentines Day by trying this easy No bake chocolate tart. Its the perfect Valentines day dessert!


When I tried this 6 ingredient easy No bake chocolate tart at my friend Amrita's place, I knew I had to take the recipe from her. I love desserts especially dessert like this which is chocolaty and decadent yet so easy to make. Hardly requires any effort and preparation.

And that buttery perfect digestive biscuit crust!  You will be amazed how easily you will be able to cut into it and have those perfect slices.


When it comes to dessert, I have a weakness for chocolate. Eggless Double Chocolate Banana Bread, Vegan Chocolate and banana chia pudding, Eggless Dark Chocolate cucpcakes, Eggless Chocolate and walnut brownies, most of the desserts on blog revolve around chocolate. I knew I had to share a chocolate dessert for Valentines day too!

This is the kind of a dessert you will make repeatedly when you are having friends over. Its great for hosting parties as you don't have to spend lot of time preparing it and later worry whether its going to turn out well. It's so easy to make and so so good. A total winner!


Ingredients

200 gms digestive biscuits
1/2 cup melted butter
1 cup heavy cream ( I used Amul cream)
1/2 cup cocoa powder
3/4th cup powdered sugar
1/2 tsp vanilla essence
strawberries for  garnishing

Method

Take a 6 inch round springform mould.

Prepare biscuit base by crushing 200gms digestive biscuit in a food processor. Tip powdered biscuits in a bowl and mix in melted butter properly. Mixture should feel like wet sand.

Add mixture in the springform mould and press it firmly to form a uniformed layer. Chill in fridge while you prepare chocolate filling.

Add heavy cream, cocoa powder, powdered sugar, butter and vanilla essence in a bowl and place over a double boiler. Stir everything together till you get a smooth and silky consistency.

Pour the chocolate mixture over the biscuit base in the mould and give a tap to even out the chocolate mixture.

Chill in fridge for atleast four hours.

Once chilled and set, run a warm knife along the edges of the cake and release the ring.

Garnish with strawberries and serve.



I would love to have your feedback if you try this recipe, leave a comment or hashtag #fascinatingfoodworld on Instagram.

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Try these recipes too for Valentines day 

 http://www.fascinatingfoodworld.com/2015/12/strawberry-and-almond-meal-cake-with.html


http://www.fascinatingfoodworld.com/2015/07/double-chocolate-banana-bread.html
 
http://www.fascinatingfoodworld.com/2015/02/red-velvet-cake-with-nutella-butterceam.html


http://www.fascinatingfoodworld.com/2015/01/20000-pageviews-coffee-cupcakes-with.html



http://www.fascinatingfoodworld.com/2014/06/dark-chocolate-cupcake-eggless.html



http://www.fascinatingfoodworld.com/2014/07/chocolate-truffles.html


http://www.fascinatingfoodworld.com/2014/12/fruit-and-nut-chocolate-bark.html


http://www.fascinatingfoodworld.com/2013/08/eggless-chocolate-walnut-brownies.html



Hot Chocolate

Hot chocolate is my winter favourite. Its a total winner during winters!!

Both me and hubby are extremely fond of dark chocolate. So much that I munch on it atleast thrice in a day. Throughout my pregnancy, I had chocolate desserts on a daily basis. It might sound funny but chocolate was the little only thing I could keep down.


Dark chocolate cupcakesDouble chocolate banana breadChocolate Truffles, Dark chocolate and walnut brownie, I have so many chocolate based recipes on the blog. My Chocolate and banana Chia seed pudding is the highest viewed recipe on the blog which got published on both Huffington Post and Buzzfeed as breakfast recipes.


I like infusing hot chocolate with whole spices like cinnamon, star anise and adding some orange peel and vanilla. Takes it to a whole new level and makes it all the more fragrant and comforting.

I make mine slightly milder but you can always make it stronger and more indulgent by adding more cocoa powder and even chopped dark chocolate.

If you love chocolate, you are gonna be making it on repeat every night.


Rich and indulgent spiced hot chocolate!

Type : Beverage
Diet :Vegetarian
Serves: 2-3

Ingredients

500 ml milk
3 tbps cocoa powder
2 Tsp sugar
2 cinnamon stick
Peel of half orange
1/4th tsp vanilla essence


Method

Bring milk to boil in a heavy bottomed pan.

Add cocoa powder, sugar, cinnamon, vanilla essence and Orange peel and simmer on low heat for 5-10 mins. Keep stirring in between.

Strain and serve hot.

Garnish with more cocoa powder and cinnamon stick.

Recipe notes

Stir before serving. Cocoa tends to settle down in the drink.

You can garnish with whipped cream or marshmallows. Add more or less spices depending on your taste. Add more cocoa powder and chopped dark chocolate to make it richer and darker in colour.

You can serve the same drink chilled too.


If you try this drink, don't forget to take a picture and tag #fascinatingfoodworld on Instagram

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If you love chocolate like me, try these too















Moong Daal mooli recipe

Moong daal mooli is a dish made by cooking yellow lentil "moong dal" and radish together. It is typically made during winter season with sweet seasonal radishes in northern India. Radish is boiled separately and added in cooked lentils and the dish is finished by tempering with generous amount of ghee along with aromatics and red chilli powder. It is ideally eaten with bajre ki roti and some gur on the side.


Crunchy and nutritional radish can be used not just for salad but also for making paranthas, soup, curries and dips. Radish helps purify blood and aids in weight loss too. Its rich in fiber and helps in digestion. Not only  this, radish helps in maintaining strong metabolism and improves immunity too.

During winters, market is flooded with seasonal green vegetables like spinach, fenugreek leaves, amaranth leaves, radish...Adding green leafy vegetables in lentils is a great way of increasing the nutrition and making lentils even more delicious and peppery.



There are days when I crave for just dal chawal and some dahi. Its one of my favourite ultimate comfort food. Bright yellow slow cooked dal tempered with ghee and hing is one of the most basic Indian dish yet so so flavourful and delicious.


Type: Main course
Diet :Vegetarian
Serves: 4

Ingredients

1 radish - chopped
1/2 cup moong dal
2 chopped green chili
1/4th tsp turmeric powder
Salt to taste

Tempering

3 Tsp ghee
1/2 Tsp cumin seeds
Pinch of hing
1/2 Tsp red.chilli powder
2-3 crushes cloves

Method

Chop radish into cubes along with some leaves and par boil.

Soak dal in water for half an hour.

Add 4 cups water in a heavy bottomed pan and heat it along with salt and turmeric. Now add soaked and washed lentils and cook till done.

Add boiled radish and chopped green chilli in cooked dal and cook further for 5 minutes on medium heat.

For tempering, take a small work and heat ghee. Add cumin seeds and once it changes colour add hing and crushed cloves. Add chilli powder and immediately temper dal.

Serve hot


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If you looking more seasonal recipes, try these














Gaund ke ladoo

Gaund ke ladoo is a traditional Rajasthani winter delicacy which is made with whole wheat flour, ghee, dried fruits and edible gum "gaund".

Gaund is extracted from a bark of tree. Pale yellow in colour and crystal like, it makes ladoo crunchy and imparts nutty texture.





Its my favourite winter devours. I can easily finish a batch in 3-4 days. Its so decadent yet so healthy for you. Packed with goodness of ghee,dried fruits and gaund, it provides required  heat and energy to the body during winter. It gives strength to mothers too  after delivery and increases milk production.


Ingredients

500 gms whole wheat flour
500gms ghee
400 gms powdered sugar
50 gms gaund
100 gms ground almond
50 gms ground pistachios

Method

Take a big size heavy bottomed pan/kadai and warm ghee.

Add whole wheat flour and stir together continuously with ghee on medium heat till colour changes to slightly darker shade of brown and you get lobely aroma of cooked flour.

Once done, add in gaund and stir till it changes shape and fluffs up.

Take off heat and cool completely in open.

Now add in powdered sugar, ground almonds and pistachios. Mix well.

Roll into ladoo or balls. Ghee added in the mixture will hold everything together and it will be very easy to roll mixture into ladoos.

If you try this recipe, take a picture and tag #fasciantingfoodworld on instagram

More winter recipes











Lehsun ki chutney, Garlic chutney

Lehsun ki chutney is a rajasthani staple during winters. As the name suggests, it's garlicky, spicy, nutty and sour. Its mouthwatering and tastes phenomenal with daal, bati and churma. I love eating it with humble bajra or makki ki roti with tiny amount of gur on the side.



During winter, we tend to feel hungrier because metabolism is on a high and body digests food better. This is the reason why most of the famous winter dishes like sarsaon ka saag, gajar ha halwa, gond ke ladoo, lapsi and paranthas are quite rich and made with lots of ghee.


This chutney will last for almost a week in an air-tight container in refrigerator. It also pairs well with samosa chaat, kachori chaat, bhel. You can smear it on bread for making sandwiches or paav for making vada paav. Bsacially, you would wanna eat it with everything. It is that good!

Kachri powder is a souring agent which is typically added in lehsun ki chutney. You should be able to find it in provision stores but if you can't get your hands on it, you can always replace it with some lemon juice. 


Lip smacking garlic chutney for paranthas, chaat, bajra/makki ki roti and pyaaz ki kachori.

Serving size - Makes about 2 cups
Type - Condiment/Sauce

Ingredients

2 bulbs of garlic- peeled
4 dried red chili
1 Tsp red chili powder
2 Tsp coriander powder
1 tsp kachri powder (optional) or 1 Tsp lemon juice
2 Tbsp ghee
1/2 Tsp cumin

Method

Remove stem of dried chili and soak  in warm water for couple of hours.

Add peeled cloves of garlic in a food processor along with salt, chili powder, coriander powder, kachri powder and soaked dried chili. Blend till you get a smooth paste.

Heat ghee in a pan. Add cumin and crackle it.

Pour garlic paste and cook on medium heat till ghee separates from chutney.

Once ghee separates, add about 1/2 cup warm water and cook further for 5 minutes.

Cool completely before storing in an air-tight container and refrigerate.



If you try this chutney, do drop a comment and don't forget to take picture and tag #fascinatingfoodworld on Instagram


                More winter recipes