Creamy Choco Biscuit Trifle -Blog Hop Wednesday

I have been a reader since my schooldays (not academic books...I used to run away from them).....loved reading novels - always Fiction..... never liked books that gave me advice...I have a mini library at home....love collecting novels....always original...not a single fake copy... like visiting book stores...my favorite bookstore in Bangalore is Blossoms...each time I go there I tell my sisters "If I want to loot something,it will be this bookstore"....love the smell of second hand books,dusty and old,couple of sneezes here and there .I was so proud of my collection...and also possessive , I gave my books only to book lovers who knew the value of  books and I was sure I will get it back. Whenever my cousins borrowed my books ,I used to warn them "I know exactly how many novels I have, I will notice even if a single book is missing"...that is how much I love my books.

When I was paired with Jyothi from Pages this week,  went through her blog...it is not only about food, Jyothi has dedicated major part of her blog reviewing books.when I went through the crazy collection of book reviews, I felt so guilty...I realized that I haven't read a single book after I started my blog....I have been so unfair to my first true passion.I did not waste any time ,I had a backlog of novels I wanted to read...got hold of one book which I had got 6 years back ,very old novel...but I always wanted to read it- To Kill A Mockingbird written by Harper Lee

I would like to thank Jyothi, not only for the recipe...but also for rekindling my love towards books. I am half way through my novel and I am enjoying it with my Creamy choco biscuit trifle.

Recipe source:-Pages
Ingredients
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• 300ml Fresh Cream
• 1/4 cup Icing Sugar (adjust to taste)
• 1/4 cup Chocolate chips or grated chocolate
• 200g Chocolate Chip biscuits/cookies
• glazed cherries for decoration

For Ganache

• 100ml Fresh cream
• 100g Chocolate ,roughly chopped
• 1tsp Oil

Method

1. Coarsely crush the chocolate chip cookies/biscuits in a ziploc bag using a rolling pin..Keep aside
2. Whip fresh cream with icing sugar till its stiff. Keep in the fridge till further use.
3. For ganache:- roughly chop the chocolate and place in a small bowl along with oil .Heat cream in a saucepan on low flame.When the cream comes to a simmer ,pour over the chopped chocolate. Cover and let stand for few minutes.Mix till you get a smooth sauce.Keep aside to cool.
4. Now arrange the trifles in glasses or any bowl of your choice. Layer it with the crushed cookies/biscuits,then the second layer with whipped cream(I used an icing bag),third layer- chocolate chips or grated chocolate.Repeat the layering- cookies/biscuits and then cream.The final layer - Ganache.
5. Top with halved cherries.
6. Keep in the fridge for a day before serving, this helps to moisten the crushed biscuits/cookies.

Sending this post to Radhika's Tickling palates

Mocha Choco Chip Cookies

These egg-less cookies are just amazing......My daughter just loves them.. ...they are much better than store bought cookies....and I know exactly what went into it.

Recipe source : Laura In The Kitchen (Laura Vitale)

Ingredients
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• 2 cups All Purpose Flour
• 1 1/4 cup (283 grms) softened unsalted butter
• 1 cup Semisweet Chocolate chips
• 1/2 tsp Baking Powder
• 3/4 tsp Cinnamon Powder
• 1/4 tsp Salt
• 1cup Icing Sugar
• 1/2 cup Brown Sugar
• 2 tbsp Coffee Powder or Espresso powder
• 1/4 Cup Castor Sugar for dipping

Method

1. Preheat oven to 180 Degree C.
2. In a large bowl cream together butter, coffee powder, brown sugar, icing sugar and vanilla, until well combined.
3. Add  sieved all purpose flour, baking powder, cinnamon powder and salt and mix until fluffy and well combined.
4. Fold in the chocolate chips.
5. Using a small ice cream scoop or 1 tbsp measuring spoon, form round cookie dough balls, dip one side of the cookie dough in castor/granulated sugar. Place on baking sheet with baking paper, sugar side up. Press slightly on top to flatten them out. Keep the dough couple of inches apart.
6. Bake for 13 to 15 minutes in the center rack of the oven till the sides of the cookies brown slightly . Rotate the tray half way through for even cooking.
7. Cool for 5 minutes on the tray and transfer onto  a wire rack to cool completely.