50 gm Cashew nuts
50 gm Pistachios
50 gm Walnuts
50 gm Almonds
300 gm Dark Chocolate
12 gm Cocoa butter.

To make cocoa butter, mix 10 gm of plain white butter with half teaspoon  cocoa. Roast all the nuts. Temper the chocolate in a thick bottom bowl and place it in another container filled with boiling water. Once it melts, heat it slowly till it acquires puring consistency. Quickly put the roasted nuts in it and mix together with a wooden spatula. Spoon small amounts on grease proof paper and chill. Remove paper and serve.

Chocolate Pudding Milk 1 cup chocopud.jpg (11817 bytes)
Drinking chocolate powder 5 tbsps
Sugar cup
Cornflour 4 tsps.
Eggs, separated 4 nos.
Essence of vanilla 1 tsp.
Almonds, shredded Few


                   1. Dissolve cornflour in cup milk and put the remaining milk, chocolate powder, half of the sugar and cornflour
                       mixture and let it simmer on a low fire.

                   2. Keep on stirring till the mixture coats the back of a spoon and leave it to cool.

                   3. Beat the egg yolks, add the essence and pour the mixture in a lightly greased baking dish, place the dish in a pan of
                       water and bake it in a moderate oven for 45 minutes.

                   4. Beat the egg whites along with the remaining sugar till stiff peaks form and pile this over cooled pudding and return to
                       the oven.

                   5. Bake for 10 minutes longer and decorate with almonds.