Chocolate Intoxication

As my chocolate making journey continues, I must say it’s just getting more and more exciting! After making truffles and moulded chocolates for the last couple of months, I decided to indulge into something different. So the other day when I was at the store, I saw these shot glasses and the first thought which came to my mind was not alcohol but chocolates!! I quickly mapped out a rough recipe in my brain 🙂

Totally energised, I tried the recipe after I got back home, but I realized I had forgotten the cream….so I made it only with chocolates and the result was a bit of a goof up since the chocolate hardened once I refrigerated it. So I tried it the second time with chocolate ganache and yes this time it turned out softer as desired. This recipe can be a very good dessert, as well as a mid day treat for you chocolate lovers out there! 🙂

You do not need to be a pro to prepare this recipe…it’s really simple and easy for first timers as well. So here you go….



Preparation Time: 35 to 40 minutes (excludes time required to set the chocolate)

Makes: 10 shot glasses of Chocolate Intoxication


White Chocolate – 250 g

Dark Chocolate – 250 g

Cream – 1/3 cup each for the white and dark chocolate ganache

Dried cranberries – a handful, cut into small bits

Crunchy chocolate pearls – a few, as required

Mini marshmallows (optional) – a few, as required

Mini heart-shaped decorations – as required

Icing color (optional)


Special Accessories:

Weighing scale or measurement cups

Shot glasses – 10, (you can also use normal small dessert glasses if you don’t have shot glasses)

Zip lock packets (optional) – 2, for piping the chocolate in the shot glasses

Step 1: With a spoon add small amounts of dried cranberries at the bottom of the shot glasses.


Step 2: Take the white chocolate in a big bowl. If you’re using a block of chocolate, make sure you chop the chocolate finely before measuring so that the chocolate melts evenly. Take the cream set aside for white chocolate ganache in another bowl and heat it in the microwave or on the stove until the cream just starts boiling and you can see small bubbles. Pour the hot cream on the white chocolate and stir until you get a smooth and thick mixture of the consistency you wish. Set at room temperature for few minutes, for the ganache to cool down. . You can a pinch of icing/food color if you wish to add some color to the white chocolate ganache.


Step 3: Take a zip lock bag and add the white chocolate inside it with a big spoon and then tie the top of the zip lock bag. Now press the chocolate towards one corner of the zip lock bag and cut at the tip (from where you want to pour the chocolate). Pour the white chocolate ganache equally into the shot glasses so that it has filled up a little more than half in each of them. If the ganache is still warm, let it cool down a bit and then refrigerate it for around 5 to 10 minutes.


Step 4: Meanwhile, prepare the dark chocolate ganache in a similar way as the white chocolate ganache (described above) and pour it into another zip lock bag. Take out the shot glasses from the refrigerator. Add some marshmallows to the glasses and then add the dark chocolate ganache in a similar way to cover up all the glasses. Leave it to set for 15 to 20 minutes and then add some crunchy choco pearls and mini heart decorations on top. You can use other decorations too as desired. Leave it to set for another 5 minutes and then refrigerate it.


Step 5: Enjoy the chocolate intoxication at any time of the day 🙂

A few tips:

  • Take out the shot glass from the refrigerator and keep it at room temperature for few minutes before serving.
  • Add some strawberries on top if desired. However, if you’re adding fresh fruits make sure you make in small quantities so that you don’t need to store it for a longer time. Alternatively, you can add the fruits on top just before serving.

To print this recipe click here: Chocolate Intoxication

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Chocolate Squares with Marshmallows

So finally here’s the post I’ve been meaning to write since a long time. Chocolates!! I was always intrigued by the chocolates at the stores and wondered quite often how they make them look so inviting? Buying assorted chocolates seemed not only expensive but sometimes I couldn’t find the exact flavor I wanted! So I finally decided to try them at home instead of running to the store every time! And this journey started around six to eight months ago. After trying a few recipes at home, I attended a half day workshop here in Singapore held by Swiss chef Reto Marzari and since then I’ve enjoyed every bit of the experience starting from melting the chocolate, tempering and mixing other ingredients with it giving it the flavor and taste I’m craving for!

For my first post on chocolates, I thought of starting with a very simple one – which doesn’t need tempering and without too many steps to follow. Marshmallows with chocolates have always been a personal favorite and one of the easy ones to start with! The delectable chewy taste of the marshmallows in the chocolate ganache just melts in my mouth making it a sheer weakness! I like the roughish look on the chocolate too as it gives a very homemade feeling 🙂

The journey of making chocolates has just started and I have a long way to go! I feel excited at the thought of how incredibly beautiful each and every step of the journey will be and this is one journey I would want never to end! Woaahhh! That was a bit poetic right? Well, that’s how I feel when I’m making chocolates 🙂

Hope you enjoy making this as much as I did and share chocolate happiness with your family and friends 🙂

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Preparation Time: 45 minutes (excluding time to set the ganache)

Makes: Around 25 small squares


Dark Chocolate couverture – 260 g

(Using a good quality chocolate is very essential for making a good quality square or truffle. You don’t need to spend too much, but make sure you buy a decent one. I like using couverture for many of my chocolate recipes, especially for the tempering. You can buy chocolate from a store which sells baking products or if you don’t have one near your place, it’s also available in Supermarkets here in Singapore).

Whipped cream – 1/2 cup

Mini marshmallows – 15 g

Cocoa powder – As required, to cover the chocolate squares

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Special Accessories:

Weighing Scale

Baking Paper

Plastic wrap

Step 1: To make the chocolate ganache, pour the cream in a medium sized clean dry bowl and heat it in the microwave for few minutes until it just starts boiling (you’ll notice small bubbles). Take it out of the microwave. Add the chocolate to it and stir until smooth. If you notice the chocolate hasn’t melted properly, do not worry. Heat it for another 30 seconds or 1 minute in the microwave and stir again. At the end you should have a smooth glossy mixture of the chocolate and the cream. Your ganache is ready now.

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Step 2: Let the ganache cool down slightly. Follow by adding the marshmallows to it and stir so that all the marshmallows are covered by chocolate.

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Step 3: Take an air tight box and baking paper. Cut the baking paper a little bigger than the size of your box. Place the baking paper neatly inside the box so that all the four walls of the box are covered and you still have a part of the baking paper outside the box (this will help you pull it out after it the mixture has set in). Pour the mixture in the box. Beat the box on the kitchen table a few times so that the mixture has spread evenly inside the box. Place a piece of plastic wrap on the top and close the box. Keep it in the fridge for 15 to 20 minutes or until a bit firm.

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Step 4: Open the box and remove the plastic wrap. Lift out the mixture from the box. Take a sharp knife and cut it evenly into small squares. Make sure the mixture isn’t too hard when you cut it, else it might break. In such a scenario, leave it at room temperature for another 10 minutes or until a little soft [Make sure the mixture isn’t too soft, it might be difficult to lift up the chocolate squares and mix with the cocoa powder].

Step 5: Take a clean dry bowl. Sieve a few tablespoons of cocoa powder into the bowl. Lightly lift each chocolate square by using a fork and drop it in the cocoa powder [ensure you lift the chocolate square by placing the fork lightly at the bottom of the square only]. Turn every side of the chocolate square so that all sides are evenly covered with the cocoa powder. Transfer and place it on a tray covered with baking paper . Sieve in additional amount of cocoa powder as required if you run out. Follow the same until you’re done with all the squares. Place the squares in an air tight box. Wrap it with plastic wrap and store them in the refrigerator for at least a week.

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You can freeze them as well at least for 1 to 2 months, but I’m sure you wouldn’t have to store them for that long 🙂

Enjoy your homemade chocolate squares every now and then 🙂

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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