It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!


Three layers of whipped chocolate ganache are frozen together in this Triple Chocolate Frozen Dessert. This frosty dessert is creamy and smooth with an intense chocolate flavor.
One thing I love about baking is searching for and thinking through recipes that are a little different. Putting ingredients together in ways I’ve never tried. Chocolate has always been one of my major loves. It wasn’t until our first month of blogging that I tried chocolate ganache. I always thought of ganache as something hard to make because it sounds so fancy.
If you’ve made ganache, you know that silky smooth chocolate is not hard at all to make. After I had made ganache for a while, I realized you could whip ganache into a thick, creamy frosting. Just wow. So what new thing did I do with this dessert? I froze that whipped ganache. Cold, creamy, silky smooth chocolate frozen in layers. When you take a bite, it will melt the minute it hits your mouth. Listen, friends. It’s amazing.
Three layers of whipped chocolate ganache are frozen together in this Triple Chocolate Frozen Dessert. This frosty dessert has an intense chocolate flavor.

  • 7.5 ounces white chocolate finely chopped
  • 7.5 ounces milk chocolate finely chopped
  • 7.5 ounces dark chocolate finely chopped
  • 3 cups heavy cream
  • 2 teaspoons instant coffee granules
  • Optional toppings: hot fudge sauce, chocolate chips, chopped nuts
  1. Line a 9x5 loaf pan with aluminum foil so that it completely covers the pan and extends 2 inches above the pan.
  2. Place the white chocolate, milk chocolate and dark chocolate in three separate bowls.
  3. In a heavy-bottomed saucepan, heat the cream over medium-low heat until it is hot and simmering. Be sure to stir it often so it doesn't scorch.
  4. Pour 1 cup of cream over the white chocolate, 1 cup over the milk chocolate and the last cup over the dark chocolate. Stir each of the chocolate mixtures until it is creamy and smooth, with the chocolate completely melted.
  5. Add the instant coffee granules to the melted milk chocolate.
  6. Allow the mixtures to cool for 5-10 minutes. Then place the melted chocolates into the refrigerator for 30 minutes to cool.
  7. In the bowl of a stand mixer (or using a hand mixer), beat the milk chocolate mixture with the whip attachment on medium-high for 2-3 minutes. Watch it carefully and stop the mixture when it becomes thick like sour cream. Be careful not to overbeat. The colder the chocolate is, the faster it will whip up.
  8. Spread the whipped milk chocolate in the bottom of the prepared pan. Place the pan in the freezer.
  9. Rinse the mixing bowl and whip attachment. Repeat this process with the white chocolate. Again, be careful not to overmix. Watch the mixture as it whips and stop it as soon as it becomes thick and creamy.
  10. Spread the white chocolate overtop the milk chocolate layer in the pan. Place the pan again in the freezer.
  11. Rinse the mixing bowl and whip attachment. Repeat this one last time with the dark chocolate.
  12. Spoon this mixture over the white chocolate layer and smooth the top.
  13. Cover the top of the pan with foil and freeze until firm, at the minimum, 3 hours.
  14. When you are ready to serve, lift up on the foil to remove the dessert from the pan. Invert the frozen dessert onto a serving plate and remove the foil.
  15. Top with the optional toppings, if desired.
  16. Slice and serve.
Recipe Notes
*The warmer your melted chocolate is, the longer it will take to whip. This is why it is best for the chocolate to sit for 5-10 minutes until it has cooled a bit to close to room temperature.


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