Instant Chocolate Trifle

            Trifle is a dessert dish made from thick custard, fruit, sponge cake, fruit juice or jelly, and whipped cream. These ingredients are usually arranged in layers which is one of the easiest dessert also. The recipe below is adapted from food.com and I have alter to my taste by changing the chocolate mousse to chocolate whip cream filling.  Which doesn't show off any different from regular one. Sharing this recipe for Blogging Marathon 28 week 3 under "Kid's Delight".  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Preparation time: 15 ~ 30 minutes
Serves: 4
Sources: Food.com

Ingredients:

9 inch chocolate cake, any shape
2 oz ~ 4 oz semi sweet chocolate bar plus some for garnishing

For Whipp Cream:1 pint / 6oz heavy whipping cream
1/4 cup powdered sugar
1 teaspoon almond extract

Method:

For Whip Cream:

• Whip, cream for about a minute or two on medium-high.
• Add 1/4 cup powdered sugar. Whip cream for another few minutes until fluffy on medium-high to high.
• Add 1 teaspoon almond extract at this consistency and let it whip on medium-high for about 30 second. Now whip cream is ready to use.

For chocolate whip cream:

• Divide the prepared whipped cream in to two separate bowl.
• Melt the chocolate in microwave or using double boiler method and allow it to cool.
• Add this melted chocolate in one bowl of whip cream and mix well.

For Trifle:

• In a glass trifle bowl or single serving cups, layer the 1/3 of cake to the bottom of the bowl, followed by 1/3 of chocolate whip cream then 1/3 of whipped topping.
• Repeat layers ending with chocolate curls on top. Chill and serve.

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Eggless Vanilla Icecream

               Who will say No to Icecream.. Yes we all scream for icecream and difenaitely a treat for any season. When I saw this recipe in youtube, I really hooked up with this recipe and gave a try... I must say, it is so delicious and very easy to prepare with less ingredients that too without eggs!!! Sharing this recipe for Blogging Marathon 28 week 3 under "Kid's Delight".  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Preparation time: Less than 10 minutes

Freezing time: Less than 9 hours

Serve: 8 ~ 10

Adapted from Olderwiser0

Ingredients:

2 cups of milk powder

2 cups of powdered sugar

2 cupsof whipped cream

8 oz of boiling water

1 tsp ~ 1 tbsp vanilla 

Method:

• Combine all the ingredients in the blender.
• Whip the mixture using whipper till it turns to foamy and thick consistency.
• Transfer the mixture in to freezer safe bowl or container and place it in the freezer.
• after an hour take the ice cream mixture out from the freezer and mix it with spoon. Do the same after two hours when it is half frozen.
• Then allow to freeze for about 6 hours till it become hard.
• Transfer the scoop of ice cream and enjoy with your favourite topping..

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Savarin / Baba Au Savarin

  

              Savarin is a rich cake  made with a sweet yeast dough which is soaked in a rum syrup overnight after baking and then either filled with pastry cream or topped with whipped heavy cream and garnished with fresh fruit.   This traditional dessert is often served at celebratory occasions like weddings, christenings and other happy events.

                   Baba (BAH-bah) – Baba is called Babka in Poland and in France. In French, the word baba meaning, "falling over or dizzy." These are small cakes made from yeast dough containing raisins or currants. They are baked in cylindrical molds and then soaked with sugar syrup usually flavored with rum (originally they were soaked in a sweet fortified wine). After these cakes were soaked in the wine sauce for a day, the dried fruits would fall out of them.

             The dessert became very popular in France, but the people called it Baba Au Rhum and soon dropped the name Savarin. In other parts of the world, the cake is known as simply Savarin. In Turkey this cake is called "father's cake." This traditional dessert is often served at celebratory occasions like weddings, christenings and other happy events. ( info courtesy )  I, prepared this recipe for Daring Bakers and now I am sharing this recipe for Blogging Marathon week 28 under the theme "Kid's Delight".  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Preparation time:
Sponge: 30 minutes

First Mixing and Autolyse: 35 minutes

Second Mixing: 35 minutes

Proofing: 2 to 3 hours

Shaping: 20 minutes

Final Rising: 1 to 1,1/2 hour

Syrup preparation: 15 minutes

Glaze preparation: 10 minutes

Pastry cream preparation: 30 minutes

Whipped cream preparation: 15 minutes

Baking time : 40 minutes

Soaking time: 1 hour

Glazing: 10 minutes

Adapted from here ( Thanks Natalia for this wonderful recipe)
Servings: 8 ~ 10

Ingredients

2½ cups / 350 gm bread flour

2 tablespoons lukewarm water

6   large eggs at room temperature, separated

½ satchel / 1½ teaspoons instant yeast 

4 teaspoons sugar

2/3 stick / 1/3 cup  butter at room temperature

1 tablespoon  orange and lemon zest (optional)

1 teaspoon salt

¼ cup / 2 oz) butter for greasing the work surface, hands, dough scraper and baking pan

Method:
For Sponge Mixture

• In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons  flour and yeast , cover with cling film and let rise 60 minutes.

For Dough 

• After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl and work until it comes together , cover with cling film and let rest 30 minutes.
• Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low speed (if you wish to add the zests do it now.
• When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour.
• Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour
• Raise the speed a little
• Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour
• Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later
• Mix the dough until is elastic and makes threads
• Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour
• Keep on mixing till the dough passes the window pane test
• Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours.
• You can prepare the Pastry cream now if you chose to use it, and refrigerate it
• While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it
• Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter
• Turn the dough upside down and with the help of your buttered dough scraper shape your dough (check here for folding mathod) in a rounded bun
• Make a hole in the center with your thumb and put it in the prepared pan
• Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour.

Cooking:

• Pre-heat oven to moderate 340°F/170°C/gas mark 3
• Bake the Savarin for about 40 minutes until the top is golden brown
• Meanwhile prepare the Syrup
• When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan
• You have two choices now : you can immerse it in syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and soak it later on.
• To immerse it in syrup it is a good idea to place it in the mold you baked it in (I’m afraid a spring-form one wouldn’t work for this) and keep adding ladles of syrup until you see it along the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip
• The soaked Savarin gains in flavor the next day
• Whatever you decide the day you want to serve it glaze it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side
• Enjoy it !

Peach Flavored Syrup:

Servings: 1 savarin

  Ingredients

1½ cups  peach tea

1½ cups  peach juice

1½ cups  water

1 cup  sugar

zest of one lemon

one cinnamon stick

  Method

• Combine tea, water, sugar, lemon zest and cinnamon stick and bring to a boil, Let boil 5 minutes and remove from the heat. When cooled a bit add the peach juice.

Pastry Cream and Chantilly:

Servings: 1 savarin plus some for serving
 Ingredients

2 cups  milk

¼ cup sugar

zest of one lemon

2 large egg yolks

1 large egg

2 tablespoons cornstarch

¼ cup sugar

1 cup heavy cream

Method:

• In a saucepan bring to a boil milk and sugar
• In a bowl whisk together egg yolks, egg, cornstarch and sugar
• Add the hot milk to the eggs one tablespoon at the time to temper it
• Pour in the saucepan again and bring to a boil stirring constantly
• When the cream thickens remove from the stove
• Put cling film onto the cream (touching the surface) and cool
• Pour 1 cup  cold heavy cream in mixer bowl with the whisk attachment
• Beat until whipped
• Combine with the cooled pastry cream adding a tablespoon at the time of whipped cream until it gets to the right consistency. 

Glaze:

Servings: 1 savarin

  Ingredients

2 tablespoons apricot Jam

2 tablespoons water

Method:

• In a saucepan mix jam and water and warm up.When the savarin is cool and soaked brush it with the glaze

Storage & Freezing Instructions/Tips:

• You can store the dried savarin for 5 days in a closed container. If you have soaked it cover well with cling foil and store it in the refrigerator for up to 5 days.

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NewYork Style Chicken Pan Pizza

 

        New york Style pizza was the challenge for this month Baking partners started by Swathi, As usual, three recipes were suggested by three friends from the group and I selected New york style pizza given by Pam of Living Rancho Delux where the recipe was adapted from couple sources, Feeling Foodish and Serious Eats. which I  acknowledge it is a foolproof one.  This pizza crust recipe doesn't call for sugar and proofing yeast instead, all the ingredients are combined together and kept in refrigerator for 2 ~ 3 days before baking which assures soft and fluffy pizza crust.

Ingredients: Makes 2 - 12  pizza

3 cups all-purpose flour
A little less than 1 1/4 cups water, cool to room temp
1/2 teaspoon instant dry yeast
1.5 teaspoons salt
1/2 tablespoons olive oil

Ingredients Tomato Sauce: Makes 2 - 12 inch pizza depending on how much sauce you use
1 1/2 cups whole peeled tomatoes
1/2 tablespoon extra virgin olive oil
1/2 tablespoon unsalted butter
1 medium cloves garlic, grated on microplane grater (about 1 teaspoons)
1/2 teaspoon dried oregano
A pinch red pepper flakes
kosher salt to taste
1 six inch springs fresh basil with leaves attached or dried basil
1 small yellow onion, peeled and split in half

For Topping:

1 cup fajita chicken cut into pieces( I used frozen ready to eat fajita chicken)
Veggies of your choice, I used  green bell pepper and Onions.
Mozzarella cheese as needed.

Method:

For Sauce:

• Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
• Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted.
• Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar.
• Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season  to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

For Crust:

• Place water in mixing bowl 
• In a separate bowl, mix salt and yeast into flour
• Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated
• After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes. 
• Test final dough temperature, which should ideally be between high 70s to low 80s  
• Divide dough into 2 equal pieces (using a digital scale if possible; each ball should weight 11.5 oz).
•  Place in a sealed quart-sized container or freezer bag and refrigerate overnight or up to 3days.
• The following day, remove your dough balls within 1 or 2 hours of baking and allow the dough to come to room temperature.

 

For Pizza:

• Place your pizza stone in the oven and preheat at 500 degrees (depending on
• thickness of your stone and your oven’s power) for at least 1 hour
• Knead the one portion of the dough for few minutes and flatten it in to 12 ~ 14 inch circle, transfer it to a pre-floured pizza peel (or parchment paper) and top with sauce, cheese and  fajita chicken, bell pepper as a topping.
• Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned and cheese has melted but not burned.

Sharing this recipe to Baking Partners

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Nut and Tutti Frutti En Croute/ Dil Pasand

              This month Challenge of Daring Cooks was hosted by Monkey Queen of  Don’t Make Me Call My Flying Monkeys and she challenged us with En Croute and I made it more simple. Thanks Monkey Queen,  My family thoroughly enjoyed with lots of childhood memories.

What is En Croute?

               It is a food that has been wrapped in pastry dough and baked in an oven. You can find lots of foods to wrap; salmon, pork, vegetables and fruit, with beef wellington being the most decadent and well known. 

              So, I planned to alter it and tried this sweet filling En croute which is also known as Dil Pasand in India and readily available in all bakeries there.  This Recipe is so simple and fix your sudden sweet tooth.

Preparation time: 5 minutes

Cooking time: 15 ~ 25 minutes

Makes: 12 En Croutes / Dil Pasand

Ingredients:
1 box puff pastry sheets @ room temperature
Butter and milk for brushing

Filling:
1 cup tutti frutti
1/2 cup shredded coconut
2 tbsp broken cashews or as required
2 tbsp raisins or as required
1/2 tsp cardamom powder
2 ~ 3tbsp sugar or to taste

Method:

• Thaw the pastry sheets according to the package instructions.
• Preheat oven to moderately hot 400°F/200°C/gas mark 6. line the baking tray with parchment paper or slipat mat.
• Mix all Filling ingredients in a mixing bowl and keep it aside.
• Roll out each pastry to measure approximately 20 x 12 inches (50x30cm) and cut into 6 equal pieces. Now working with one piece at a time, place 1 tbsp ~ 2tbsp filling and lift the edges of the sheet and bring it together to seal.
• Place the stuffed balls on the baking tray and make sure the sealed side is down.
• Brush it with milk and bake it for 15 ~ 25 minutes or till it changes to golden brown color.
• Transfer it to cooling rack and brush it with butter and serve warm.

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Eggplant puli Kootu / Kathirikai puli kootu

                   Puli kootu is one of the authentic dish and prepared very often in South Indian household. This kootu has unique taste and flavor from tamarind juice and freshly ground masalas. Puli kootu can be also prepared using other vegetables like raw banana, green beans, carrot etc..
              Raw peanuts, green and white peas can also be used in place of chickpeas or can be used along with chickpeas. Traditionally coconut places a main roll in this gravy. You can reduce or avoid according to your need. Sharing this recipe for Blogging Marathon under "Types of Kootus as made in Tamil Nadu ". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28


Preparation time: 20 minutes
Soaking time: 8 hours ~ overnight
Cooking time 20 ~ 30 minutes
Serves 3 ~ 4
Sources: Sarasyummybites

Ingredients:
1 cup chopped eggplant (any vegetables of your chioce)
1/4 cup Chick peas/ channa
1/4 cup toor dal
1/4 cup channa dal
Lime size tamarind ball
1 tbsp grated ginger                               

For Masala:
2 tsp oil 
1 tbsp channa dal
1 1/2 tbsp coriander seeds
8 red chillies  or to taste                          
1 tsp raw rice
1 tsp black Pepper                  
1 string curry leaves               
1/4 tsp hing/asafoetida                   
1/2 cup grated Coconut

For Seasonings:
1 tbsp oil
3/4 tsp mustard seeds
1/4 tsp split urad dal
1/4 tsp cumin
1 ~ 2 red chillies
Few curry leaves 
1 ~ 2 tbsp grated coconut

Method:

Preparation:

• Wash and soak chick peas 8 hours or over night. Can use frozen chickpeas too.
• Wash and Pressure cook both the dal together for 2 ~ 3 whistle with sufficient water.
• Pressure cooks the Chickpeas with little salt and keeps aside.
• Fry, all masala ingredients until golden brown color. Grind them into a fine paste by adding little water in a mixer grinder.
• Soak tamarind with little water and extract 1 cup of the thick juice from that.

Cooking:

• Cook chopped eggplant in the tamarind water. Add salt in it and bring to boil.
• Add the ground masala  paste, cooked dal and boiled chick peas to the vegetable water.
• Mix well and simmer in low heat and let it cook for few more minutes.
• Adjust salt to taste and continue cooking in medium heat until it reaches the required consistency. Stir in between. Turn off the heat.
• Heat oil in a skillet, add all seasoning ingredients one by one.
• Add seasoning to the Kootu and serve hot with steamed rice.

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Thin Crust Veggie Pizza

             This is the first challenge from "Home bakers Challenge" group started by PriyaSuresh of Priya's easy and tasty recipes.

             This group is filled with full of fun, experiment in baking. Every month one person of the team will suggest a recipe and all the members have to bake the recipe and reveal it on the said date. 

               For this month, we have giving 3 pizza recipes and I have selected from Martha Stewart pizza recipe and made it into super thin crust pizza according to my family taste. Referred more than couple of sites for tomato sauce recipe and changed it into Indian taste. 

Preparation time: 15 ~ 30 minutes.

Proofing time: 2 hours

Cooking time: 8 ~ 10 minutes.

Makes 2, 10 inch pizzas

Ingredients:

For the Dough:

3 ½ cups of All Purpose Flour

2 tsp Salt

1 tsp Sugar

2 Tbsp of Extra Virgin Olive Oil

1 1/3 cups of Warm Water, 110 degrees

1 Envelope of Yeast.

For Tomato sauce: ( Sufficient for 2 pizzas)

2 (6 ounce) cans tomato paste

1-1/2 cups warm water

2 teaspoons minced garlic

1/4 cup chopped onion powder

1/4 teaspoon red chilli powder

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon ground black pepper

salt to taste

For Vegetable:

1 1/2 cups vegetable of your chioce

2 tbsp olive oil

1/8 tsp salt

1/ 8 tsp pepper

2 cups mozzarella cheese

red chilli flakes as needed

Method:

Preparation:

To make the dough:

• Add the yeast to warm water and set it aside for about 3 minutes.
• In the bowl of a standing mixer, fitted with a dough attachment, mix together the flour, salt, sugar and olive oil. Stir the yeast in the water to make sure its all dissolved and add it to the flour mixture.
• With the speed on medium, mix until everything is combined. Reduce the speed to low and mix for 10 minutes.
• Oil 2 bowls with olive oil and set aside. Divide the dough in two pieces and roll into a ball. Place each ball of dough into the oiled bowls, seam side down and brush the tops of the dough with a little oil to stop them from drying out. Place a piece of plastic wrap on top of each bowl and place the dough into a warm place. Inside a microwave or an oven (oven turned off)  for 2 hours or till it double in bulk.

For Tomato sauce

• Pour olive oil into a large skillet and place it over a medium heat, add onion and minced garlic and saute till it become soft.
• Pour in tomato paste, and saute for a minute. add remaining ingredients and saute for few minute until oil ooze out from the tomato sauce. Adjust spice and salt to taste. Turn off the heat when sauce thicken to required consistency.
• Sauce should sit for 30 minutes to blend flavors.

For Vegetables:

• Slice vegetables into desired size and shape.
• In a small bowl, take veggies, oil, salt and pepper.
• Mix and rest it until use.

To make the pizza:

• preheat the oven to 475 degrees and place a pizza stone in the oven and preheat it for 30 minutes. (if you don’t have a pizza stone you can use a large baking sheet just place it in the oven upside down so there are no edges)
• Sprinkle some flour onto your counter, take 1 ball of dough and Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about 1/4 of an inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for five minutes and then continue rolling to 10 inch circle.
• Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.
• Using a pizza peel or a baking sheet, slide your pizza onto the baking stone in the oven. If you don't have a baking stone, bake the pizza right on the baking sheet.
• Bake for about 5 minutes and then rotate the pizza,Bake for another 3 to 5 minutes until the crust is golden-brown and the cheese looks toasty.
• Remove the pizza from oven and let it cool on a wire rack. Repeat with shaping, topping, and baking second pizza.

Note:

• Pre heat the oven for 500°F and let it heat for at least a half an hour before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven.
• After rising, you can use the dough or refrigerate it for up to three days.

Do check here, to join in our group..

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Cauliflower pal Kootu

  Kootu is a comforting recipe from South India. And it can be prepared in various method according to their family customs. Pal kootu belongs to mild kootu version  which goes well with roti and plain rice. Try and explore the new taste..This goes to Blogging marathon # 28 under "Types of Kootus as made in Tamil Nadu ". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Preparation time: 10 minutes
Cooking time: 20 ~ 25 minutes
Serves: 4
Sources: Sarasyummybites

INGREDIENTS:
1 medium size Cauliflower
1/4 cup moong dal
1/2 cup chopped onions
1 cup milk
salt to taste

For Grinding:
3 green chillies, slit into two
5 tbsp grated coconut
1/2 tsp cumin
 
For Seasoning:
1 tbsp oil
1/2 tsp mustard seed
1/4 tsp split urad dhal
1/4 tsp cumin seeds
Curry leaves as needed

Method:
Preparation:

• Cut cauliflower into small florets, Wash thoroughly.
• Grind the grinding ingredients into fine paste.

Cooking:

• Cook Cauliflower with little salt and water. Turn off the heat once half cooked. Drain and allow it to cool.
• Pressure cook or cook moong dal in a open pan in medium heat with sufficient water.
• Heat oil in a pan, add seasoning ingredients one by one, after mustard seeds crackle.
• Add chopped onion and fry til it become soft.
• Add cooked cauliflower, moong dhal and coconut paste. Adjust water and salt as needed.
• Bring the mixture to boil, turn the heat to low and continue cooking the mixture for 5 minutes.
• Add milk and cook it in low heat( don't boil) for few seconds. 
• Once the mixture thickens, turn of the heat, garnish with cilantro.
• Serve with rice or roti.

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Chocolate samosa / Dessert samosa

              Somosas are the addictive snacks for many of us and Can you imagine samosa in desserts???? Yeah I don't have any idea about the dessert samosa till I tasted this yummilicious dessert in one of the restaurant here in Irving, Texas. My family totally love it and we are frequent customer to that place for this dessert.  So I decided to make it at home and it is run away hit in my family.  Try this and sure you go crazy  behind this tempting sweet. This goes to Blogging marathon # 28 under " samosa with different filling". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

Preparation time: 30 ~ 45 minutes
Cooking time: 20 ~ 30 minutes
Serves: 10 samosas
Inspired from Samosa Hut & Grill

INGREDIENTS:
For Crust:
1/2 cup all purpose
2 tbsp ghee/ oil
1/2 tsp salt or to taste
Water as needed

For Filling:
3.5 oz white or dark chocolate bar of your choice ( I used Godiva white chocolate)
(Peanut butter can also be used in place of chocolate)

Oil for frying

Preparation:
Method: For Crust

• In a mixing bowl, add flour, salt, and oil. Mix well.
• Drizzle water to the flour and knead it into soft pliable dough.
• Cover the dough with wet cloth and rest it for 30 minutes.

For Filling:
Break the bar in to 10 pieces. Keep it aside.

For Samosa: (check here for step by step pictures to fold the samosas)

• Knead the dough again for few seconds and make 2 batches of 3 balls each.
• Roll the balls in to 2 ~ 3" circle. Apply oil over the circle. Sprinkle some flour over it, stack the remaining two, one ever the other. Leaving the topping to the third circle. 
• Roll the stacked circle into10 ~ 12" circle. Cut the edge to get a rectangle.
• Heat tawa and slightly toast the rectangle on both side without browning.  Cut this rectangle into two strips. Quickly peel off each layer and spread under the plastic sheet or cling cover to avoid drying.
• Fold one corner of the strip in to triangle and keep folding into triangle over another.
• Before the last flap of folding, hold the triangle in between your thumb and point finger.
• Add 1 piece of chocolate bar  in the cone, seal the edge with water flour paste.

 Cooking:

• Heat the oil in a pan / kadhai and deep-fry the samosa on a slow flame till slightly changes the color. 
• Serve with ice cream.

 Note:

• Filling ingredients given above will yield 10 samosas.  
• Use extra chocolate for remaining crust or you can freeze the dough for later use.
• Folding samosa need some practice.  First try in paper before folding the strip..
• You can freeze the folded samosas in ziploc for a month. 

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