Chilled No-Bake Chocolate Marshmallow Dessert

I have a very bad habit of stocking stuffs which I 'think' I will need but end up being chucked for months. This is a result of it and after sifting through recipes in my collection, I decided to make this simple no-bake dessert for my mother-in-law's birthday. The wording on it was made of chocolate using a chocolate mold. The words are in malay meaning 'Happy Birthday'. BTW, this recipe is taken from a local free paper. I find the chocolate flavour is not strong enough for me even though I have increased the amount. You may want to add more bitter/semi-sweet chocolate to 100g if you prefer a stronger chocolate flavour as the marshmallow is a little on the sweet side.

Ingredients

Biscuit Base
200g chocolate marie biscuits (originally using cream crackers)
80g melted butter

Chocolate cream
40g milk
100g marshmallow
1 tbsp gelatine (mix with 20g water)
90g melted bitter chocolate (Original 80g regular chocolate)
120g whipped cream (you can use coolwhip for convenience)

Chocolate layer
130g milk
50g fine sugar
20g unsweetened cocoa powder
1/2 tbsp gelatine (mix with 15g water)

Method

1. Crush biscuits into crumbs, add melted butter and mix evenly
2. Place mixture evenly on the baking tray, press the biscuit crumb mixture to form a compact base and store in fridge for 20mins
3. For chocolate cream, melt marshmallow with milk in a water bath, mix evenly
4. Stir in gelatine and melted chocolate
5.Leave mixture to cool, add whipped cream and mix evenly
6. Pour chocolate cream mixture onto biscuit crumb base, chill in refrigerator until set
7. For chocolate layer, add fine sugar to milk, boil until all the sugar dissolves
8. Stir in cocoa powder, leave it to cool to approx. 60 degrees Celcius then add gelatine into milk mixture
9. Pour the chocolate layer onto the chocolate cream layer, chill in refrigerator until set.

Decorate it accordingly and best serve it chilled.

Happy Trying !

Savoury Porridge with egg

I made a few months back as the weather was pretty chilly. I could not resist myself from having a hot bowl of porridge with runny egg especially the yolk *lol* This is a real comfort food and really great to eat it hot. Those little brown slices of you tiao was store bought. I toast it a while before adding to the porridge. I love the slight crunchiness of the you tiao when mixed with the hot porridge and egg.

The porridge I used the same recipe as the savoury porridge available in the blog. The only difference was the type of rice used and I used coconut milk instead of fresh milk.

To serve, make sure the porridge is real hot. Break an egg into a bowl, scoop some porridge over the egg and let it cook for a couple of minutes or till you like the consistency of the egg. Sprinkle chopped spring onions, youtiao and a few dashes of shallots oil and serve it hot.

Real easy but delicious !!