For the time-sensitive cook, the best recipes consist of five ingredients and take no longer than 30 minutes. Food blogger Mish Sen, who believes in straightforward cooking and is working on a book of Indian recipes for novice cooks, shares three chocolate recipes with Lounge.
Energy balls without baking
1 cup of oatmeal
Two-thirds cup of peanut butter
Half cup of flaxseed
Half cup of dark chocolate chips
3 tbsp honey or maple syrup
Mix all ingredients well.
Chill for 10 minutes.
Then take the mixture out of the refrigerator. Divide it into laddoo-sized portions and roll them into balls with your hands.
You can keep them in the refrigerator for 5-7 days.
Note: You can also use ground flaxseed. Some say it is easier to digest. And if you can find sprouted ground flax seeds, even better.
1 packet of cream crackers or savory biscuits
230 g or 2 sticks of butter
1 cup of sugar
113 g semi-sweet chocolate chips
For garnish (optional)
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp crushed mint
Line a baking sheet with parchment paper.
Place the cream crackers or savory biscuits on top.
Melt the butter and sugar in a bowl until the mixture boils.
Now pour the mixture evenly over the crackers.
Bake for 10 minutes (350F or 180C).
Take the buttered crackers out of the oven. Scatter semi-sweet chocolate chips over the top. Let the chocolate melt. Avoid contact.
Spread the chocolate evenly with a spatula.
Top with sunflower and pumpkin seeds. You can also top with crush mints. Or leave out the toppings. Store in an airtight container.
1 can of oreo biscuits, crushed
225 g cream cheese
300 g white chocolate chips
150 g semi-sweet chocolate chips
Mash the oreo in a blender.
Mix with soft cream cheese and work into a dough.
Divide the mass, roll into balls and freeze for 20 minutes.
Melt white chocolate chips in a double boiler or in the microwave in 30 second increments.
Dip frozen oreo truffles in the white chocolate to coat.
Melt semi-sweet chocolate chips in a double boiler or in the microwave in 30-second increments.
Drizzle over the truffles.
Freeze for 15 minutes and they are ready to be devoured.
Also read | In the world of Indian craft chocolate