Kids love to have quick pick-me-up treats every now and then. Be it a small piece of chocolate after a meal, an evening snack, or just after they come home from school, they like to munch. However, as busy parents, struggling to maintain the balance between home and work, you might not have all the time to make different munchies every day.
But just like every problem, this too has a simple solution. To keep your kids away from a bag of chips or a bar of chocolate, you can make a batch of desserts on the weekend and let them enjoy them throughout the week. The best part is, Chef Gopalasamy S, the Speciality Chef at Mahindra Holidays & Resorts India Ltd., has shared some quick recipes that won’t even require long cooking time. So, why don’t you channel your inner baker?
Also Read: Gourmet Desserts: Chefs Share Effortless Recipes Every Sweet Tooth Must Recreate
Strawberry Cheesecake
Ingredients:
- 1 kg cream cheese
- 4 egg whites
- 4 egg yolks
- 60 g corn flour
- 70 ml milk
- 225 g fresh cream
- 200 g sour cream
Method:
- In a medium mixer fitted with a paddle, combine cream cheese, corn starch & sugar.
- Cream for some time until light and fluffy. Slowly add in the whole eggs and keep on creaming.
- Add the sour cream, and finally add the heavy cream. Cream for some more time.
- Arrange the cookie crumb base cake mould or ring
- Strain the mixture and pour into well-greased cake moulds.
- Bake at 160 °C in a water bath for almost 1 hour.
- Cool down, demould and refrigerate. Once the cake has cooled down, garnish the top with strawberries.
- Brush boiled apricot glaze on top and serve.
Chocolate Cake With Vanilla Ice Cream
Ingredients:
- 400 g semi-sweet chocolate
- 8 tbsp butter
- 160 g fresh eggs
- 113 g sugar
- 113 g flour
- 1 cup vanilla essence
Method:
- Melt the chocolate and butter together (ensure butter and chocolate are melted together; do not melt the chocolate first).
- Mix half of the fresh eggs and sugar together, whisk for a few minutes, then add flour.
- Whisk for a few minutes and then add the remaining fresh eggs.
- Add the above egg mixture to the melted chocolate mixture.
- Pour 120 g of the mixture into each ramekin.
- Bake in a water bath in the oven at 160 °C for 25 to 35 minutes (ensure to cook at a low temperature).
- Serve hot with vanilla ice cream.
Rainbow Chocolate Truffle Balls
Ingredients:
- 500 g dark chocolate
- 200 g heavy cream
- 10 g liquid glucose
- 1 g orange zest
- 100 g melted dark chocolate
- 100 g rainbow sprinkles
Method:
- Boil the cream and add chopped chocolate; mix well.
- Remove from the pan and strain well. Keep it resting for 6 hours in an air-conditioned room.
- Take the truffle mixture and divide it into two portions, each weighing 7.5 grams.
- Coated with melted dark chocolate and coated with rainbow sprinkles.
- Arrange on a plate, and enjoy your home-made chocolate truffle.