Embrace the Monsoon with Irresistible Cocoa Creations

Attention, chocoholics! Raindrops falling, umbrellas twirling, and chocolate swirling – it is time for a monsoon rendezvous with cocoa! Picture yourself cozied up with a steaming cup of hot chocolate, watching the raindrops tap-dance on your windowpane, or imagine biting into a gooey chocolate lava cookie, perfectly paired with the pitter-patter of raindrops outside. With Voltas Beko’s kitchen appliances, you can whip up a delectable chocolate treat that will make your taste buds harp in harmony. So, grab your apron, embrace the rain-soaked magic, and let chocolate be your ultimate rainy day companion.

Recipe 1 - Molten Chocolate Lava Cookies – For those sinful midnight cravings

Ingredients:

1. 1 cup dark chocolate chips

2. 1/4 cup unsalted butter

3. 1/2 cup granulated sugar

4. 2 large eggs

5. 1 teaspoon vanilla extract

6. 1/2 cup all-purpose flour

7. 1/4 teaspoon baking powder

8. Pinch of salt

9. Powdered sugar for dusting

Instructions:

1. In a microwave-safe bowl, melt the dark chocolate chips and butter together in short intervals, stirring in between, until smooth and fully melted.

2. In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined.

3. Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously until thoroughly mixed.

4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the chocolate mixture, stirring until just combined.

5. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm up.

6. Preheat your Voltas Beko convection microwave oven to 375°F (190°C).

7. Line a baking sheet with parchment paper. Scoop tablespoonfuls of the chilled dough onto the prepared baking sheet, leaving space between each cookie.

8. Bake the cookies in the Voltas Beko microwave oven for about 8-10 minutes, or until the edges are set but the centers are still slightly soft. The large turntable ensures you have enough room for a large batch.

9. Remove the cookies from the microwave oven and let them cool on the baking sheet for a few minutes. Dust them with powdered sugar for an elegant touch.

10. Serve warm for the ultimate indulgence, allowing the molten chocolate centers to ooze out with each delightful bite.

Recipe 2: Refreshing Chocolate Banana Smoothie – To beat the monsoon blues

Ingredients:

1. 1 ripe banana

2. 1 cup milk (dairy or plant-based)

3. 2 tablespoons unsweetened cocoa powder

4. 1 tablespoon honey or maple syrup (optional, adjust sweetness to taste)

5. 1/2 teaspoon vanilla extract

6. 1 cup ice cubes

Instructions:

1. Peel the banana and slice it.

2. In a blender, combine the banana chunks, milk, cocoa powder, honey or maple syrup (if using), vanilla extract, and ice cubes.

3. Blend on high speed until all the ingredients are well combined and the smoothie is creamy and frothy.

4. Taste the smoothie and adjust the sweetness or cocoa intensity if desired, by adding more honey, cocoa powder, or milk.

5. Place the smoothie in the Voltas Beko refrigerator for an hour before serving. The NeoFrost™ Dual Cooling technology keeps the natural goodness intact.

6. Add a sprinkle of cocoa powder or a banana slice on top for garnishing the smoothie.

Recipe 3: Chocolate hazelnut ice cream affogato - Fuel your coffee and chocolate addiction

Ingredients:

1. 2 scoops of chocolate hazelnut ice cream

2. 1 shot of espresso or strong brewed coffee

3. 1 tablespoon of chopped hazelnuts

4. Chocolate syrup or grated chocolate, for garnishing (optional)

Instructions:

1. Place two scoops of chocolate hazelnut ice cream in a freezer-safe dish or individual serving bowls.

2. Keep the dish or bowls to the Voltas Beko refrigerator and let the ice cream firm up for at least for an hour.

3. Prepare a shot of espresso or strong brewed coffee by pouring hot water over a tablespoon of coffee ground and microwave for 1-2 minutes. Then, strain the coffee to separate from the ground.

4. Allow the coffee to cool for a few minutes.

5. Take out the chilled chocolate hazelnut ice cream from the refrigerator.

6. Pour the shot of espresso or coffee over the ice cream.

7. Sprinkle the chopped hazelnuts over the top.

8. If desired, drizzle chocolate syrup or sprinkle grated chocolate for an extra touch of sweetness and decadence.

9. Serve immediately and savour the delightful combination of creamy chocolate hazelnut ice cream blending with the rich flavours of the coffee.

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