Ben & Jerry's NY Super Fudge Chunk Recipe

Ingredients:

1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocoate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; cut in half
4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teas Vanilla extract
1/2 teas Salt

Preparation:

Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
chocolate in the top of a double boiler over hot, not boiling water.
Whisk in the milk, a little at a time, and heat, stirring constantly,
until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
mixture into the cream mixture and blend. Cover and refrigerate until cold,
about 1-3 hours, depending on your refrigerator. Transfer the cream mixture
to an ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the
chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Quart.

Pastry Cream Recipe

This pastry cream is usually used as pastry filling or éclairs filling but can also be used for other purposes like cake stuffing, pie stuffing or any dessert which require cream or custard. Here is given vanilla pastry cream recipe which can be altered as chocolate cream by adding un sweetened melted chocolate to the batter in the end.

Ingredients:

2 ¼ cup milk
4 egg yolks
2/3 cup sugar
¼ cup cornstarch
¼ cup flour
2 tbsp vanilla extract

Preparation:

1. In a sauce pan boil 2 cup of milk leaving ¼ cup as it is.
2. In a mixing bowl beat egg yolks, ¼ cup milk and sugar until sugar completely dissolves in the mixture and become smooth.
3. Sift together flour and corn starch.
4. Gradually add dry mixture and vanilla to the yolk mixture and mix using spatula until become smooth batter.
5. Now slowly add hot milk to the batter so that lumps would not form and then boil this batter until gets thick consistency. Stir in between so that batter should not stick to the base of pan.
6. Cook it for just 3-4 min at low heat after boil and then pour in the suitable bowl. Don’t forget to cover the bowl to avoid forming skim layer on top and then chill it in fridge.

Lemon Souffle Recipe

This lemon soufflé recipe is prepared with both lemon and lime juice hence has full lemon flavor with buttermilk and sour cream. This soufflé can also be prepared with lemon curd which results in slightly different flavor.

Ingredients:

6 large eggs (separated)
3 tbsp butter (melted)
2 tbsp grated lemon zest
2 cup granulated sugar
¾ cup all-purpose flour
2 lemon juice
2 lime juice
1 cup milk
1 cup buttermilk
1 cup sour cream
1 tsp vanilla extract

Preparation:

1. Preheat the oven to 350°F.
2. In a mixing bowl, beat egg yolks and butter at high speed until become pale yellow in color.
3. Add lemon zest, lemon juice and lime juice gradually to the yolk mixture and beat at medium speed.
4. Now alternately add flour and sugar to the batter in 2-3 times and keep the speed of beater at low so that dry ingredients incorporate well with the batter and no lumps would form.
5. When a smooth batter would form add milk, buttermilk and sour cream to the batter and mix well.
6. Beat egg white in the end and beat until stiff peaks are formed (for quick beating add pinch of salt to the whites and then beat)
7. Fold the egg whites and vanilla extract with yolk mixture using spatula and make uniform batter.
8. Now you have choice either you can bake it in small molds for individual servings or you can bake it in a large bowl, in both cases at first grease the molds and then fill ¾ with the batter. Don’t fill the mold full otherwise you batter may drop while baking.
9. Place the baking mold in preheated oven for 60-70 min until tooth pick inserted comes out clean.

Sponge Roll Recipe

This Sponge roll is a low-carb dessert therefore no sugar is used in the preparation. The filling is prepared with simple lemon jello you may also use jam in the filling if you don’t want to make it low-carb dessert.

Ingredients:

8 eggs (separated)
1 tsp stevia
1 cup ground almonds
1 tsp vanilla extract

For Filling:

1 pack Lemon jelly powder
1 ½ cup hot water
Grated lemon rind

Preparation:

1. Preheat oven to 325 degrees F.
2. Beat egg yolks in a bowl until get light liquid texture.
3. Add almond powder and stevia to the beaten yolks and beat well.
4. In another mixing bowl beat egg whites until stiff peaks are formed, then add vanilla extract and mix well.
5. Now combine egg white mixture and yolk mixture using wooden spatula.
6. Pour the batter in a greased and dusted (dust with almond powder) baking pan and bake for 15-20 min in preheated oven at 325 degrees F.
7. Meanwhile cook filling ingredients for 3-4 min and then cool to room temperature stir continuously so that hard crystals of jelly would not form.
8. When the sponge has been done cool it to room temperature and then spread the prepared filling mixture over the whole sponge. Now carefully roll the sponge to make swiss roll shape, clean the sides of the roll if the filling takes out form while rolling. Cool the sponge roll in fridge for 30 min and then serve.

Chocolate Pudding

Pudding is an easy dessert and when it is served in chocolate flavor then it does not take long to finish. Here I have shared an easy chocolate pudding recipe which does not require any special cooking skills. When served hot, it is usually used as toppings for brownies otherwise it can be cooled in a fridge and served as a separate dessert

Ingredients:
4 egg yolks
1 cup sugar (or to taste)
2 oz chocolate
1.5 ltr milk

Preparation:

1. In a bowl, beat egg yolks and sugar to make smooth paste. It hardly takes 5 minutes by using electric beater.
2. In a sauce pan, boil milk on medium heat.
3. When milk starts to boil, add the egg yolk mixture in it and mix. Cook it for 5-10 minutes until the mixture boils and keep stirring the mixture while cooking.
4. After that, put the chocolate bar in the mixture and cook until all the chocolate melts.
5. Chocolate pudding is ready and you can serve it in both styles either hot or chill.