Category Archives: Desserts

Peppermint Mocha Cups

Peppermint Mocha

Peppermint mocha cups inspired by the popular holiday classic peppermint mocha coffee. Tart shells filled with a mint flavored ganache and topped with coffee flavored cream to rekindle the holiday memories.

Peppermint mocha season is long gone now but we are still craving for more. It is one of the most cherished holiday drinks for us especially for my three year old who absolutely loves the chocolate and mint combo. I have always been a fan of chocolate and mint and chocolate and orange flavors. Nothing beats chocolate when it comes to making people happy. I made these mocha cups for my son who just relished each and every bite.

tarts

Making a ganache is not as tough as it looks or sounds. You just need to get the right Quality and right Quantity. I prefer Hershey’s semi sweet chocolate chips for the ganache and a good quality heavy cream. The ratio for a ganache is two parts chocolate and one part cream. The cream should be very warm but not boiling.

ganache

You can buy readymade tart shells or bake your own at home. You can make them in any shape you like. Remember to fill the muffin cups with beans while you bake them. This dessert is best enjoyed chilled.

peppermint mocha dessert

Ingredients

For the Tarts

Makes 12 small tarts

  • 140 gms all purpose flour
  • 70 gms butter
  • 2 tsp sugar
  • ¼ tsp baking powder
  • 2-2.5 tbsp milk

Ganache

  • 150 gms semi sweet chocolate chips
  • 100 ml heavy cream
  • ¼ tsp peppermint flavor

Mocha Cream

  • 1 cup heavy whipping cream (at least 30-40% fat)
  • 3-4 tbsp powdered sugar
  • ½ tsp vanilla
  • 2 teaspoon coffee powder

Recipe

For the Tarts

Combine flour with baking powder and sugar.  Cut in the butter using only finger tips till it resembles bread crumbs. Add one table spoon chilled milk at a time and make dough.  Refrigerate for 10 minutes. Roll out the dough and cut in rounds and line the muffin cups. Fill the cups with beans/rice and bake in a preheated oven at 180 C for 15-20 mins. Cool them completely before proceeding with next step.

For Ganache

Put chocolate chips in a bowl. Heat cream until it is just about to boil. Pour it over the chocolate chips. Leave it for a minute or two to let the chocolate melt. Stir with a spatula and mix well. At first it might look broken but keep stirring until it comes together in a creamy and shiny texture. Add the peppermint flavor and mix again. Keep it aside to cool.

For Whipped Cream

Mix coffee and sugar in little cream (you can adjust the coffee and sugar proportion as per taste or how strong you want the flavor to be). Add rest of the cream and whip till you get hard peaks. Chill in the fridge.

To Assemble

Put ganache in a piping bag or simply spoon it in tart shells. Top it with whipped cream and sprinkle cinnamon on top. Chill for 15-20 mins before serving.

 

Badam ka Seera

Badam Seera

Seera is a Rajasthani sweet dish made of whole wheat flour, pure ghee, and sugar.  This dish is a part of every important celebration or pooja. It can be cooked in a jiffy and doesn’t require any fancy ingredients. My grandmother makes badam ka seera (Almond seera) and it is to die for. She used to make it for us during winters and it was a treat for cold winter mornings. Simple every day ingredients turn into rich delicious dessert. Actually Marwadi meal starts with a dessert and like any other authentic traditional dessert, this cannot be made without a good amount of pure ghee.

Ingredients_Seera

Seera can be cooked very quickly. Roasting the flour is the only thing that takes time. And well roasted flour is the key to a delicious seera. Flour gets burned quickly. Roast it on a slow or medium flame and do not leave it unattended. If it is over roasted it can even taste bitter. Do remember to soak the almonds for at least 4 hours. This will help to grind them very smooth.

Seera Puri is the traditional combination but the combo I like is papd churi with seera. Crush a roasted papad and serve it with the seera. It cuts the sweetness of seera. This seera tastes best when it is hot.

Badam ka Seera

Ingredients

Serves 4

  • ½ cup whole wheat flour (gehun ka aata)
  • ½ cup pure ghee
  • ½ cup sugar
  • 10-15 almonds soaked for 4 hours
  • 1 ¼ cup hot water

Recipe

Peel the almonds and grind them to a smooth puree. Use little water if required.

Heat ghee in a kadhai or a thick bottomed pan. Add the flour and roast on low flame till it is lightly browned and you can smell the aroma of ghee and flour. Keep mixing the flour non-stop or it might get burnt. Add the almond paste and roast again for 2-3 minutes till the flour is brownish. Add the hot water and stir continuously making sure no lumps are formed. Once the seera is slightly thicker, add the sugar and mix well. Cook for 1-2 minutes. Serve hot with papad.