Easy, creamy Eggless Custard Vanilla Ice Cream Recipe that is made in the freezer. You can also customise it too for your favourite flavours! Try it!
With Diwali round the corner I wanted to make some sweets. I was swamped with offers to help make CHOCOLATE.
How could I refuse in the face of all the four girls in the building asking for them?
So MOULDED CHOCOLATE it was.
I use one bar of 500 grams milk chocolate and 500 grams of bitter chocolate.
For the double boiler, I generally use my old milk cooker without the whistle (between you and me I have lost the whistle).
Melt the chocolate on low flame and when it is melted and all gooey transfer into plastic moulds. You can add nuts, raisins, rice balls at this stage. Fill the mould to half the level add the nuts etc and fill up the mould. Be sure to tap the moulds once or twice to get rid of air pockets,
|In to the moulds|
Transfer to the freezer for 10 minutes and unmould.
Wrap them in colourful foil.