Chocolate Spiders
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Fusion
Key Ingredients:
Chocolate
Noodles
Red gems
About Chocolate Spiders
Table of Contents
Anything made of
chocolate will please the kids even if they are shaped like spiders
- Chocolate, chopped 2 cups
- Oil to deep fry
- Noodles 1 packet
- Straight noodles, deep-fried a few
Step 1.Heat sufficient oil in a kadai. Heat sufficient water in a large non-stick pan and let it come to a boil.
Step 2.Break the noodle cake and add to the hot oil and deep-fry till they turn golden.
Read MoreIngredients
- Chocolate, chopped 2 cups
- Oil to deep fry
- Noodles 1 packet
- Straight noodles, deep-fried a few
- Red coloured gems a few
How to Make Chocolate Spiders (Stepwise Photos)
Method
- Heat sufficient oil in a kadai. Heat sufficient water in a large non-stick pan and let it come to a boil.
- Break the noodle cake and add to the hot oil and deep-fry till they turn golden.
- Put the chocolate in a large bowl, keep this bowl in the boiling water and let it melt.
- Drain the noodles on absorbent paper.
- Once the chocolate has melted, take the bowl out of the boiling water and stir with a spoon till it is smooth.
- Crush the fried noodles and add to the melted chocolate and mix well till all the noodles are well coated.
- Line a baking tray with butter paper. Take some of the noodle mixture with a spoon or fork and put it on the tray to make spiders. Repeat this till all the noodle mixture is used up.
- Dip the deep-fried straight noodles in the chocolate and use them to make legs of the spiders.
- Now make the eyes of the spiders by placing 2 red gems on each spider. Keep the tray in the refrigerator to chill and set for 15-20 minutes.
- Arrange them on a serving platter and serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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