Abirami's Kitchen!

Love for food...


 Butter Cream Icing:


Unsalted butter-1/2 cup

Icing sugar-1/4 cup

Instant coffee-4 tbsp

Water-2 tbsp 


Bring the butter to room temperature so that the butter is soft and not hard.

Beat the butter well so that is creamy and not with lumps.

Slowly add in icing sugar while beating the butter .

Dissolve instant coffee in water.

Add the coffee paste into the beaten butter.

Beat well for about 4 minutes.

Spread this icing on a COOLED cake. 

Raspberry lollies:

Lollies!Every one just loves them not only them but also other sweets.But please be very careful while doing the sugar syrup as it can burn your skin if spilt. 


450g/1lb Granulated Sugar
150ml  water
pinch of cream of tartar
Flavourings and colourings: raspberry essence and red colouring
Place the sugar and water into a heavy saucepan: stir over a low heat until the sugar has dissolved. Boil steadily until the mixture reaches "hard crack" stage. Allow to cool in the pan for a few minutes, then carefully spoon out small amounts onto a marble or laminated board. Mould these small amounts into round or oval shapes and insert a wooden stick into each. Leave to set hard. Wrap the lollies into waxed paper or cellophane to ensure that they do not get over-sticky.



Make this chocolate and make the people get suprised!


Cocoa powder(unsweetened)-1 cup

Milk powder-1 cup

Sugar-1  cups

Water-200 ml


Heat a heavy bottomeed pan and add sugar and water to it.Now mix the milk powder and coco powder together in a seperate bowl.Now add them to the sugar syrup you have made.Immediately take from heat and mix well.Greast a plate and arrange the nut on it.Transfer the chocolate mix we made in it.Keep it in fridge and later cut into pieces.


Red white candy:

 Follow the recipe for lollies but colour only half the mixture. Pull the two portions into long strips and then twist the two strips together for a striped effect.



Choco berry:

Equipment needed:- double saucepan or a basin over a pan of water, a wooden spoon or spatula, a marble slab or laminated board, wire cooling trays, a dipping fork,spoon or skewer or fondue fork.


Chocolate-Amount you need,Cheerys-Amount you need.

Melting the Chocolate:
Over Hot Water-Prepare the chocolate by grating,breaking or cutting it into small pieces. Place in a double saucepan or in a basin in water. Heat the water, do not boil, until the chocolate just begins to melt. Remove from the heat and you will find the chocolate will continue to melt.
In a Microwave-Place the prepared chocolate into a microwaveable container. Use a low setting, such as defrost. As a guide, 100g/4oz of chocolate takes 4 minutes on a defrost setting. Stir at regular intervals.
Now for the fun bit!
Spear one of the cherries with your fork. Tip:- dry off any excess syrup first. dip into the chocolate and liberally coat in chocolate. Allow the excess chocolate to drip backinto the basin. Place on a wire frame and allow to cool.
Dip the cherry and serve.

Choco fudge:
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz.  package semi-sweet chocolate chips
1 7-oz.  jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

Irish Crème Fudge:
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray.
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.


Truffle world!
Prep: 45 minutes
Chill: 1-1/2 hours
Freeze: 10 minutes

10 oz. semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
Pink gel food coloring or red food coloring (optional)
6 oz. chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking pieces
1 tsp. shortening

1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.

After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.

After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set.
In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.

Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.

Hazelnut Truffles :
120 candies 

1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder

1.In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.

2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.

3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.

*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as





  • You may use canned or frozen fruits and juices, as well as fresh, to make jams and jellies with added pectin.
  • Simply time the cooking process according to the package directions, and your jams and jellies should gel to the right consistency.
  • To double check for doneness, use the "freezer test" or "spoon test" mentioned above.
  • Adding pectin may cause the jam or jelly to foam. This is unattractive, but can still be eaten. You may want to "scrape" the foam off before pouring the jam or jelly into jars.
  • Remember that old pectin may or may not gel. Use at your own risk!
  • No need to search for recipes when you are going to use commercially prepared pectin. Recipes are include in the box.

    Eggless Chocolate Mousee



    1. Chocolate 60% -3/4 kgs
    2. Heavy whipping cream-500 ml

    1.Melt the chocolate.

    2. And beat the cream very smothly and make sure peaks are formed.

    3. When you are whipping,if theres water coming from it,please dont use it.

    4. Cool the chocolate a little.

    5. Now slowly fold the melted chocolate into the cream little by little.

    6. When added all the chocolate,mix it gently.

    7. Did you now that you can also frost your cake by this mousse(immedieate use only).

    8. Refrigrate and enjoy....
    Sopngy Biscuit roll:
    1. Chocolate thick sauce-1 cup

    2. Ripe bananas-sliced horizontally in thin slices-2 cups

    3. Sugar syrup-thick 1/2 cup

    4. Nuts finely chopped-1/2 cup
    1. Dip the finely sliced bananas in the sugar syrup 3 thrice
    2. Dry them for 1 min and sprinkle nuts.

    3. After a minute,again dip them again dip the sliced bananas.
    4. Now dip the sliced bananas in chocolate sauce for 5 mins
    5.Give another coating of chocolate sauce.
    6. Refrigerate till served.

    Raspberry HumbugsDipping Cherries























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