No Cook:No Bake:Chill and Thrill Biscuit + Chocolate Desert Recipes

Discussion in 'Recipe Central' started by Yashikushi, Oct 18, 2013.

  1. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    Hi Buddies

    I'm not an Expert,only in Exploring stage.Love to steal my dear one's heart through my cooking expeditions.[​IMG]

    You may find loads of No cook Recipes in Google,but these recipes are my best-loved, honey-bunch favs,sampled many times with success.

    No strain:No stress:No sweat:Refreshingly easy to make with.
    Step away from the stove for a while:Relax with a Smile
    Becose..
    Its all chocolaty.
    [​IMG]



    Happy to share my lip-smacking,delectable desert Delicacies.[​IMG]

    Do make an attempt and share your delicious inputs.

    Have any easy go recipes like these,then,
    please share here with us.Lets try and party together.
    [​IMG]


    Recipe:1

    Royal Chocolate Biscuit Cake
    (Recipe from Google)


    Ingredients
    Tea biscuits(Any brand,I used Super crème cracker)- 225 gm
    Dark chocolate - 110.gm +225 gm
    granulated sugar - 1/2 cup
    unsalted butter (softened) - 4 tablespoons(tbsp)
    1 egg, beaten( 2tbsp of milk can be replaced)


    Method:

    • Grease a tray/loaf pan of your desired size and line with parchment paper.Here I have used the loaf pan.
    • Break biscuits into small pieces.
    • Beat butter and sugar to get a light yellow mixture.
    • Melt 110gm Dark chocolate - Double boiling method OR microwave.
    • Add butter and sugar mixture to the chocolate, stirring constantly.
    • Now add the beaten egg into the Mixture, stir well.You can skip this step.... instead add two tbsp of milk.
    • Fold in the biscuit pieces until they are well coated with the chocolate mixture.
    • Spoon the chocolate biscuit mixture into the prepared pan/tray.
    • Fill the base without any gap,as the base gonna be the top when it is unmoulded.
    • Give little pressure on the top with the spoon/spatula so that the mixture will be intact.
    • Refrigerate for 2-3 hrs.
    • For quick setting – set in the Freezer for 45 minutes.


    Making the Chocolate frosting

    • Remove the Pan/tray from the fridge. Unmould it. Remove the parchment paper.
    • Place it on a wire rack.
    • Melt the remaining 225 gm of Dark chocolate(double boiling/Microwave)
    • Pour the melted chocolate over the cake. Smooth the top and sides.
    • Allow to set at room temperature. Then Refrigerate it.
    • Serve Cold with Hot Tea!!!!!


    picture197848-biscuit-cake.jpg




    Melting Chocolate


    Double Boiling Method:

    1. Place the chopped chocolates in a glass/metal bowl.
    2. Place this bowl over a smaller saucepan of 1 inch hot water.Take care the bowl does not touch the water level.
    3. Simmer the gas level.
    4. Stir frequently and once it is fully melted,remove from the pan.
    5. While using this method be careful to not allow any stray drops of water fall in the bowl. If water mixes with the chocolate, the chocolate will seize and be of little use.
    6. By this method,you can't remelt the mixture.

    Using Microwave

    1. Place chocolate into a microwave proof glass or ceramic bowl.
    2. Microwave on high for 1 minute, stir.
    3. Microwave for another 30 seconds, if still not fully melted, give short bursts of microwave power every 20 seconds until chocolate is runny. (If there are small chunks of unmelted chocolate allow the residual heat to finish off the melting)
    4. You can remelt the mixture if it thickens.


    Cntd..............................
     
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  2. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    The same recipe:1
    I have tried with Nuts with white chocolate frosting


    picture197854-nuts-cake.jpg




    The same recipe:1
    Using Cream Wafer Biscuits with white chocolate frosting
    .


    picture197853-waffers-cake.jpg

    Cntd..............................
     
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  3. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    Recipe:2


    Marie Biscuit Tower/Log
    This one and following Recipe No :4(Bourbon Biscuit Pudding) are my family fav forwarded to me thru my Elder sis.She got the recipe from her cooking class long back.


    Ingredients:
    Marie Biscuit – 12 nos
    Butter – 50gm
    Powdered sugar – 50gms
    Coffee decoction – as per required
    Use any brand instant coffe powder-strength of the decotion may be strong or light, depends on your taste)
    Vanilla essence – 1tsp
    Coco Powder – 1 tbsp (Optional)


    Procedure:

    • Beat Butter and sugar till you get a smooth pale yellow mixture. Add Vanilla essence to it. Mix well. Our vanilla butter cream is ready.
    • Make a coffee decotion with 3-4 tbsp of water(for 12 biscuits this is more than enough)


    Now we are into making of Biscuit Tower!!!!!!


    • Take a biscuit,drop in the decoction, take out immediately(please Note:, just a dip otherwise the biscuit will become soggy)
    • Place the biscuit on a plate/parchment paper. Apply buttercream over the biscuit with a butter-knife.
    • Dip another biscuit.Place it over the previous one. Apply butter cream.
    • Continue to do this dipping and sandwiching for each biscuit.
    • Finish with Plain Biscuit on top as we are going make a covering of whole Biscuit tower with Chocolate butter cream.
    • The tower tends to slide(Leaning Tower Of Pisa :biggrin2:) Take care to hold in place and shape.
    OR


    • Instead of using 12 biscuits in single tower,make two towers of 6.Easy to handle.
    • Place it inside the freezer compartment. Allow 10 minutes for the butter cream setting.
    • For the outer covering you can use the remaining vanilla buttercream
    OR


    • add Coco powder to the remaining butter cream,beat well.Our Chocolate butter cream ready.
    • Check the Biscuit tower and if its hard to touch, take out or give some more time for setting.
    • You can’t apply cream to all over(top and bottom) standing tower of biscuits in a single stretch.So this step needs 2-3 session of refrigeration in between.
    • Apply Chocolate butter cream all over the standing.After the first coating,place it inside the freezer.
    • Check for setting,take out, turn it upside down and apply cream.touch-ups here and there.Make over make-ups.....
    • Your Biscuit Tower Cake is ready.
    • Store it in fridge.



    For the Log appearance,once its cooled,run a fork length wise to give Log appearance.Marie Biscuit Log is ready.!!!!!


    Here,
    I have rolled it with grated white chocolate bits.
    Its my habit of using chocolate chips/sticks,Cake decorating balls, nut bits….whatever comes handy.
    Choice is Mine.
    Yours!!!!!!

    picture197857-mary-biscuit-tower1-1.jpg


    Slice it.Serve cold.
    Just a bite.Hmmmmmmm…Heavenly.


    picture197858-mary-biscuit-tower1-2.jpg

    Cntd................................
     
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  4. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    Recipe:3



    I have combined Recipe 1 and 2,follow the ingredients in those recipes.

    Marie Biscuit Cake

    Method:


    • Line a loaf pan/cake tray with silver foil/cling,leaving extra on side to cover the top.
    • Melt chocolate with butter+2tbsp of milk.
    • Spread this Chocolate mixer in base of the pan.
    • Dip Marie Biscuit in Coffee decoction and arrange it in the tray,one by one.No problem if it overlaps.
    • Spread Chocolate mixture over the biscuits.Arrange decoction dipped biscuit over.
    • Continue layering and finish with Chocolate mixture.
    • Cover it and Refrigerate.
    • When Ready,unwrap,pull one end of the foil/cling, the pudding will easily come out of the mould.
    • Remove the wrapping completely.
    • Refrigerate.
    • Serve Chilled.


    Optional:
    Instead of Chocolate mixture,
    you can use Butter+powedered sugar+Cocoa powder combination.
    Or
    Nutella can be used for sandwiching.



    picture197862-marie-biscuit-cake.jpg
    Cntd...............
     
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  5. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    Recipe:4



    Bourbon Biscuit Pudding


    Ingredients
    BourBon biscuit – 1 packet
    Whipped cream – 1 cup
    Glass pan/Cake Tray


    Method

    • Unpair each biscuit and remove the chocolate cream inside and store it separately.
    • Take a deep glass pan/tray.Arrange one row of biscuits at the bottom.
    • Adjust to fill without any gap.
    • Scoop whipped cream,spread a thick layer over the biscuits.
    • Freeze for 5-10 minutes to set the whipped cream.
    • Take out,Sprinkle the chocolate cream(taken out from the biscuits) over it.
    • Then arrange the second layer of biscuits and then whipped cream.
    • Done!!!!!!
    picture197864-bourbon-truffle-1.jpg


    You can have as much as layer you want. It depends on the size of pan/tray and packets of biscuits you are using.

    Store it in the freezer.Always freeze it or the in between biscuit layer will absorb all the whipped cream and becomes soggy.

    Any topping can be used.

    Here,I have used grated milk chocolate.

    Serve cold!!!!!!
    Needless to say,melting moments!!!!!![​IMG]


    picture197865-bourbon-truffle-2.jpg

    Cntd........................
     
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  6. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    Recipe:5


    Eggless No Bake Biscuit Brownie
    (Original Recipe from Net)


    Ingredients:
    20-25 Marie biscuits
    3 tbsp unsweetened cocoa powder
    1/4 cup roasted nut of choice (I used broken hazelnuts,cashews,almond flakes)
    2 tsp sugar
    1/2 of a 400 gm tin condensed milk

    Procedure:

    • Coarsely powder the biscuits.
    • Add sugar,cocoa powder and nuts.Mix well.
    • Now add condensed milk to this mixture.Whisk fast at this stage,as the mixture absorb all the moisture at once and become hard to incorporate.
    • Blend well to get a smooth brownie ball.
    • Line a brownie tray with parchment paper.Transfer the mixture to the tray.Spread uniformly.Press to give a smooth surface.
    • Refrigerate for 3-4 hours.

    If want Fudge,then can have them after two hours.

    Longer in fridge,perfect will be brownie squares.

    Serve the chilled Brownie squares with a Smile.



    picture197874-biscuit-brownie1.jpg
    Modification:
    In my first attempt,I felt little stickiness even after setting a day in the fridge.
    So made a change.
    After adding condensed milk,microwaved the mixture for 30 seconds on medium high.Then added the nuts.
    Pressed the mixture into square cake tin.Refrigerated for less hours.
    Its not sticky as before.
    Soft and firm brownie squares Ready!!!!!
    Loved the textured squares.


    picture197875-biscuit-brownie2.jpg

    Cntd...........................
     
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  7. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    Recipe:6


    Oreo Truffles
    (Original Recipe from net)


    Ingredients
    Oreo Biscuits - two packets
    Cream cheese - 225 gms (replaced cottage cheese/paneer)
    Semisweet chocolate - 2 cups
    Vegetable shortening - 2 tbsp(replaced butter)


    Method:

    • Crush Oreo biscuits to a finely ground powder(along with cream) using a food processor.
    • To the crumbs,add Cream cheese and mix well without any lumps.
    • Make out small balls.The moisture is more enough to hold into any shape.
    • Place the balls on a tray of butter sheet.
    • Refrigerate for at least 30 minutes, until firm.

    Melt the chocolate through double boil or Microwave.


    • Dip each balls into the melted chocolate and carefully place it back on the butter sheet tray.
    • Repeat this for all truffles.
    • Place it back in the fridge.
    • After setting wrap them with foils and store it in fridge.
    • Truffles can be served the with any topping decoration.


    Here,I have used the streaks of melted white chocolate.

    picture197869-oreo-truffles2.jpg

    picture197868-oreo-truffles1.jpg


    picture197870-oreo-truffles3.jpg


    [​IMG].......................END....................[​IMG]

    THANKS
     
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  8. iyerviji

    iyerviji IL Hall of Fame

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    Wow , Choclate girl is giving her first feedback. Wow dear you made all these , Ijust went through in a jiffy and liked the choclate very much as I am very fond of choclate in any form.
     
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  9. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    Yeaaaaaaaaaaaa [​IMG]

    [​IMG] I know being a chocolate girl you will sniff my Chill n thrill,what if its in any nook of the forum.

    Be leisure to scroll,but fast to drool.

    Yes Ma
    No one escape from the scoop of Chocolate...[​IMG]

    This is my First Individual thread in Recipe forum.Nowadays my only hobby is to invest my talent in the invention of new dishes.

    Being a chocoholic,Happy to get your First chocolicious comment.[​IMG]

    Thanks in Bunch.
     
    1 person likes this.
  10. Dinny

    Dinny IL Hall of Fame

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    YUMMMMMMIEST thread!!!!

    SUPER DUPER LIKE.

    I love chocolates and there are sooo many recipes here,i am confused now from which recipe i should start.

    btw i am bookmarking this page for future references.
     
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