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Whether you’re hosting festive get-togethers or just looking for something delicious to bake and enjoy on a Saturday night in, these recipes will come handy! From a decadent fudge bar to parfait by Chef Priyanshi Khandelwal, La Sucree, Artisan Cake Cloud Boutique, Jaipur, we can bet you and your guests will fall in love with them. Have a look:
Easiest Chocolate and Hazelnut Fudge Squares
Prep time: 10 minutes
Chill time: 40-60 minutes
Makes: 20-25 squares
Ingredients
For the fudge:
500 g plain chocolate (chopped)
90 g butter (room temperature)
400 g canned sweetened condensed milk
1/2 tsp vanilla extract
oil, for greasing
For topping:
toasted hazelnuts, as required
sea salt, as required
hazelnut spread, to drizzle (optional)
Method
1. Grease a 9” square tin with oil, and line with parchment paper.
2. In a microwave safe bowl, add in the chopped chocolate. Microwave the chocolate, stirring at regular intervals after every 30 seconds to avoid burning.
3. To this, add in the condensed milk and softened butter. Melt everything together, while stirring regularly. Add in the vanilla extract. Mix till the fudge thickens.
4. Pour the fudge mixture into the prepared tin, and smoothen it out. Tap to release any air bubbles. Sprinkle some sea salt and toasted hazelnuts on top and press them gently.
5. Refrigerate for 40-60 minutes or until it’s firm.
6. Take out of the pan, cut into squares of desired dimensions. Warm the knife to get cleaner cuts. Drizzle some hazelnut spread on top of the squares (optional).
Additional tips: Can store in a cool room, or refrigerate. Serve at room temperature for best results. The better the chocolate the better the taste of the fudge.
Banoffee Parfait
Prep time: 45 minutes, plus overnight/5 hours to cool
Cook time: 45 minutes
Serves: 6-8
Ingredients
For the Dulche de Leche:
400 g can of sweetened condensed milk
water, as required
For the caramelised bananas:
3 bananas, peeled and sliced into discs
2 tbsp unsalted butter
2 tbsp brown sugar
For the remaining layers:
200gm digestive biscuits
75gm butter
1 cup heavy cream, whipped to medium-stiff peaks
chocolate shavings, as needed
Method
1. For the Dulche de Leche, immerse the condensed milk can fully in water in a pressure cooker. Make sure the can is standing upright and is covered with atleast 1 inch water above the height of the can. Also, remove any paper label on the can.
2. Cook this can in the pressure cooker till 1 whistle. Take off heat. Then wait till all the steam is out and it cools down, to open the cooker. Carefully take out the can, and let it cool down for several hours or overnight, to room temperature. It is vital to ensure that the can cools completely before opening, to avoid exploding.
3. For the caramelised bananas, melt the butter and brown sugar in a wide skillet. Then add in the banana slices and allow it to caramelise as per personal preference. Then take off of the heat. Allow it to cool.
4. For the first layer of the Parfait, crush the digestive biscuits and add in the melted butter.
5. Whip cream to medium-stiff peaks. Cover and keep aside.
6. To start assembling, take a glass or container of choice. Put the first layer of digestive biscuits, then layer in the Dulche de Leche, followed by the caramelised bananas, whipped cream and chocolate shavings. Repeat these layers as many times required.
Additional tips: You can add salt to the Dulche the Leche while layering, to give it a salted caramel like taste. The Dulche de Leche can be swapped with a salted caramel sauce too. The bananas can be layered as is also, instead of caramelising.
Also Read: Try This Sugar Free Version Of Kaju Katli
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