Mango Trifle

Ingredients:

Vanilla Essence
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed
Strawberries

How to make mango trifle:
" Squeeze mango skin to extract leftover juice in 4-5 tbsp of water and also add vanilla essence.
" Keep aside.
" Cut sponge cake to your desired size slices and assemble in a dish.
" Sprinkle vanilla water over the cake and keep aside for 15-20 minutes.
" Cover the cake with mango pieces and pour out the cream over the top.
" Decorate with strawberries and chill.

Mango Souffle

Ingredients:

1/2 cup Sugar
3 Eggs
3/4 cup Cream
2 tsp Gelatin
1/2 cup Mango slices, sliced into small pieces
1/2 cup Mango Puree

How to make mango souffle:
" Soak gelatin in 1/4 cup of water.
" Separate egg yolks and whites.
" Add mango puree and sugar to the yolk and prepare over a pot of hot water till the sugar dissolves.
" Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
" Beat the cream and add to this mixture.
" Also add the mango slices.
" Beat egg whites stiff and fold into the souffle mixture.
" Set in freezer for at least two hours.
" Decorate with cream and mango slices.

Choco Walnut Cake

10 -12 slices

Ingredients

* 1/4 cup nesquik cocoa powder
* 3/4 cup all-purpose flour
* 3/4 cup powdered sugar
* 1/2 cup sunflower oil
* 1/2 cup coarsely ground walnut, powder
* 2 eggs
* 1/2 teaspoon vanilla essence
* 1 teaspoon baking powder

Directions
1. Beat eggs, one at a time, in a bowl, until light and fluffy.
2. In another bowl, sieve together the flour and baking powder.
3. Fold in chocolate powder, walnut powder and sugar. Mix the dry ingredients well.
4. Now, slowly add this dry ingredient mixture to the beaten eggs alternating with oil and mix well to combine.
5. Stir in vanilla essence and mix thoroughly till you obtain a smooth batter.
6. Using a little oil, grease a microwave oven proof rectangular dish and pour the prepared cake batter into it.
7. Microwave on 80 percent power for 4 minutes.
8. Allow it to stand for 15 minutes.
9. Remove from oven and turn the dish upside down to gently allow the cake to slide out. If it does not slide out easily, use a knife around the edges.
10. Transfer the cake to a plate greased with a little ghee or oil.
11. Slice and serve once it has cooled or you may enjoy some right away :).

Chocolate Mousse

Chocolate Mousse has been a popular dessert worldwide and to eat the delightful mousse on Valentine's Day is not only sensuous but also pampers your taste buds. Follow the recipe/recepie of easy chocolate mousse and learn within minutes how to make easy chocolate mousse.


Ingredients

* 1-cup semisweet chocolate chips
* 1 fresh egg
* 1-teaspoon vanilla extract
* 1 cup heavy cream, heated
* Sweetened whipped cream for garnish

How to Make

* Break the eggshell and pour its contents in an electric blender, along with chocolate chips and vanilla extract. Blend for 30 seconds.
* Slowly, pour heated cream into the chocolate mixture by removing the middle of the blender lid. In case that is not possible, stop the blender while pouring heated cream.
* Blend chocolate chips melt nicely and mix well. Pour into wine glasses.
* Refrigerate until it is set. Garnish with a dollop of sweetened whipped cream and serve.

Chocolate Barfi

This two colour delight is the perfect weapon to win the heart of your special someone!

SERVES 10

Ingredients

* 1 1/4 cups water
* 1 cup sugar
* 1 tablespoon milk
* 500 g khoya
* 2 teaspoons cocoa powder
* , for garnishing (optional)

Directions
1.Put water, sugar and milk in a broad heavy-based saucepan.
2.Boil for 4 minutes.
3.Add khoya and mix.
4.Once the khoya dissolves in milk, remove from heat.
5.Grease a thali (tin).
6.Spread one layer of the khoya mixture.
7.Add cocoa powder to the remaining khoya mixture and pour it in the center of the plate, allowing it to spread on its own to the outside (such that you should ultimately have the chocolate colour in the center and the white colour on the outside).
8.Chill in your refrigerator for a few hours or overnight until it is set.
9.Garnish with edible foil and cut into pieces.
10.Serve!