For time-crunched cooks, the best kind of recipes have five ingredients and take no longer than 30 minutes. Food blogger Mish Sen, who believes in fuss-free cooking and is working on a book of Indian recipes for novice cooks, shares three chocolate recipes with Lounge.
No-bake energy balls
1 cup rolled oats
Two-third cup peanut butter
Half cup flax seeds
Half cup dark chocolate chips
3 tbsp honey or maple syrup
Mix all the ingredients well.
Refrigerate for 10 mins.
Then take the mixture out of the fridge. Divide it into laddoo-sized portions and use your hands to roll them into balls.
You can store them in the fridge for 5-7 days.
Note: You can use ground flax seeds as well. Some say that it’s easier to digest. And if you find sprouted ground flax seeds, even better.
1 packet cream cracker or saltine biscuits
230 gms or 2 sticks butter
1 cup sugar
113 gms semi sweet chocolate chips
To garnish (optional)
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp crush mint
Line a baking tray with parchment paper.
Place cream cracker or saltine biscuits on it.
In a vessel, melt butter and sugar till the mixture boils.
Now, pour the mixture over the crackers evenly.
Bake for 10 minutes ( 350F or 180C).
Take the butter-infused crackers out of the oven. Sprinkle semi-sweet chocolate chips over them. Let the chocolate melt. Avoid touching.
Spread the chocolate evenly with a spatula.
Top with sunflower and pumpkin seeds. You can top with crush mints too. Or, leave out the toppings. Store in an airtight container.
1 box Oreo cookies, crushed
225 gms cream cheese
300 gms white chocolate chips
150 gms semi-sweet chocolate chips
Crush the Oreos in a blender.
Mix with softened cream cheese and make a dough.
Divide the mixture, roll it into balls and freeze for 20 minutes.
Melt white chocolate chips in a double boiler or in the microwave in 30 seconds increments.
Dip frozen oreo truffle in the white chocolate to coat them.
Melt semi sweet chocolate chips in a double boiler or microwave in 30 seconds increments.
Drizzle over the truffles.
Freeze for 15 minutes and they are ready to be gobbled.
Also read | Inside the world of Indian craft chocolate