These recipes will be useful whether you’re hosting holiday parties or simply searching for something tasty to bake and enjoy on a Saturday night. From a rich fudge bar to a parfait created by Chef Priyanshi Khandelwal, La Sucree, Artisan Cake Cloud Boutique, Jaipur, we are confident that you and your guests will like them. Have a look:

Simplest Squares of Chocolate and Hazelnut Fudge

Prep time: 10 minutes

Chill time: 40-60 minutes

Makes: 20-25 squares

Ingredients

For the toffee:

• 500 g unflavored chocolate (chopped)
• 90 g butter (room temperature)
• 400 g of sweetened condensed milk in a can
• 1/2 tsp vanilla extract
• oil, for lubrication

For topping:

• toasted hazelnuts as necessary
• sea salt, as required
• hazelnut spread, to drizzle (optional)

Method

1. Oil a 9-inch square baking dish, then line with parchment paper.

2. In a microwave-safe bowl, place the chocolate chunks. Microwave the chocolate, stirring after every 30 seconds to prevent it from scorching.

3. Add the condensed milk and melted butter to this. Combine all ingredients while stirring often. Incorporate the vanilla extract. Mix until the fudge becomes thick.

4. Pour and pour the fudge mixture into the prepared container. Tap to remove any trapped air bubbles. Sprinkle sea salt and toasted hazelnuts on top and lightly press.

5. Refrigerate for forty to sixty minutes, or until firm.

6. Remove from the pan and cut into desired-sized squares. Warm the knife for more precise cuts. Spread some hazelnut spread over the squares (optional).

Additional storage options: cool room or refrigerator. Serving at room temperature will get the finest results. The superior the chocolate, the more delicious the fudge.

Banoffee Dessert

Preparation time: 45 minutes; cooling time: overnight/five hours

Cook time: 45 minutes

Serves 6 to 8

Ingredients

To prepare Dulche de Leche:

• 400 g of sweetened condensed milk in a can
• water as necessary
• Regarding the caramelized bananas:
• Three peeled and sliced banana discs
• 2 tbsp unsalted butter
• 2 grams of brown sugar

For the subsequent layers:

• 200gm digestive biscuits
• 75gm butter
• 1 cup heavy cream beaten until medium-firm peaks form
• as necessary, chocolate shavings

Method

1. For Dulche de Leche, completely submerge the can of condensed milk in water in a pressure cooker. Ensure the can is upright and covered with at least 1 inch of water above the can’s height. Remove any paper labels from the can as well.

2. Cook this can for one whistle in a pressure cooker. Remove heat. Then, wait until all the steam has dissipated and the cooker has cooled before opening it. Remove the can with care and allow it to cool to room temperature for several hours or overnight. Before opening the can, it is essential to ensure that it has totally cooled to avoid an explosion.

3. In a large skillet, heat the butter and brown sugar for the caramelized bananas. Then, incorporate the banana slices and allow them to caramelize to taste. Then remove the heat source. Permit it to cool.

4. Crush digestive biscuits and combine with melted butter for the first layer of the parfait.

5. Whip cream until medium-firm peaks form. Cover and keep aside.

6. To begin assembly, select a glass or container of your choosing. The initial layer should consist of digestive biscuits, followed by dulce de leche, caramelized bananas, whipped cream, and chocolate shavings. Repeat these layers as often as necessary. You can add salt to the Dulche de Leche during stacking to give it a flavor similar to salted caramel. The Dulche de Leche may also be substituted for a salted caramel sauce. The bananas can also be piled without caramelization.