All Info About Chocolate Recipes

posted by Carol on Nov 19

Serves 6 - 8 This might not be a dessert for cheesecake purists, but take my word, it is delicious.

Ingredients
50g/2oz butter, melted
120g/4oz digestive biscuits (graham crackers)
150g/5oz castor (fine grained) sugar
3 large eggs
3 egg yolks
500g/16oz cream cheese (something like Philadelphia)
175ml/4 fl oz sour cream
1/2 tsp (approx) of lime or lemon juice
150g/5oz plain (semi-sweet) chocolate

Method
1. Preheat oven to 180 deg C/350 deg F. Line the outside of a 20cm/8 inch cake pan with a removable bottom (Springform are best) with two layers of foil to make it waterproof.

2. To make the base: crush the biscuits into crumbs then mix with the melted butter. A quick way to do both, is to put the biscuits in a food processor, then, when the biscuits have been reduced to crumbs, pour in the butter. Press the mixture evenly across the bottom of the cake pan. Refrigerate.

3. Beat the cream cheese and then when it is smooth add the sugar. Add the eggs and extra yolks individually, beating between each one. If you are using an electric mixer on a stand, you can add them while the mixer continues to beat.

4. Add the sour cream and lime or lemon juice and continue to beat until the mixture is smooth.

5. Fold in the melted chocolate. Be careful not to mix it too well because you want a marbled effect.

6. Put the cake pan in a larger roasting pan and pour boiling water into the roasting pan to a depth of about 1 to 2 inches.

7. Pour the cheese and chocolate mixture into the cake pan on top of the biscuit base.

8. Cook for about 1 hour. When it is done, it will be firm on the edges, coming away slightly from the sides of the pan, but still soft in the middle.

9. Remove the foil from the pan and allow to cool, still in the cake pan. Then refrigerate for an hour or two. Remove from the cake pan and serve at room temperature. This cheesecake will walk right off the plate!

posted by Carol on Nov 19

Serves 6 - In the UK, a Christmas Yule Log is a traditional cake. If you have never eaten it, try this recipe and I am sure you will put it on your list of family favourites for Christmas food.

Chocolate Christmas Yule Log

*Picture of Yule Log: Copyright © Jsh3d used under a GNU Licence.

Ingredients
5 eggs, separated
115g/4oz caster (superfine) sugar
50g/2 oz cocoa powder
1 tsp warm water

Filling
475ml/16 fl oz double (heavy) cream
200g/7oz white chocolate
90g/3oz caster sugar
2 tbs brandy (or other flavouring)

Ganache to Cover (Optional)
250ml/8 fl oz double (heavy) cream
225g/8oz plain (semi-sweet) chocolate

Method
1. Preheat oven to 180 deg C/350 deg F. Grease and flour a 13 inch x 9 inch (33cm x 23cm) Swiss (jelly) roll tin (pan) and then line it with greased non-stick paper. Prepare another piece of non-stick paper, the same size as the cake tin and sprinkle it evenly with 2 tbs of the caster (superfine) sugar. Put that paper to one side for now.

2. Put the egg yolks and remaining caster sugar into a bowl and whisk until it thickens enough to leave a trail. Then sift the cocoa and fold into the egg yolks

3. Whisk the egg whites until they form soft peaks. Add one tbs to the egg yolks and fold in, then add the rest of the egg whites and fold in carefully.

4. Tip it into the Swiss roll tin and spread evenly all over the tin, right up to the edges and into the corners. Cook for about 20 minutes until firm to the touch and the cake springs back when pressed.

5. Turn the cake out on to the sugar covered non-stick paper prepared earlier. Carefully peel off the paper used to line the cake tin then cover with a clean damp cloth.

6. Filling: break up the chocolate in to small pieces then put it and 120ml/4 fl oz of cream into a saucepan. Heat slowly, stirring continuously until the chocolate melts. Put it to one side to cool to room temperature.

7. Whip the remaining cream and brandy (or other flavouring) until it reaches the soft peaks stage then fold it into the cooled chocolate mixture.

8. Cover the cake with the filling and then roll up. Don’t worry if it cracks. If you don’t want to cover it with the chocolate ganache, just dust it with a little sifted icing sugar (confectioners sugar).

9. Ganache: Just melt the chocolate in a saucepan with the cream, stirring continuously. When it is melted, pour into a bowl and leave to cool then whisk until the ganache thickens.

10. Completely cover the Yule Log with the ganache and, with a cocktail stick, draw lines in the ganache to imitate wood grain. Sprinkle with a little sifted icing sugar and decorate with holly or other Christmas decoration.

posted by Carol on Nov 19

Makes about 20 - 30 truffles, depending on size. Although you and your family will love to eat these, they also make ideal gifts. Put them in a pretty box and anybody will be pleased to receive them.

Chocolate Truffles

Ingredients
250g/10oz good quality plain (semi-sweet) chocolate
250ml/8 fl oz double (heavy) cream
40g/1-1/2oz unsalted butter
3 tbs brandy, rum or other liquer to flavour

Coatings
You use one of these:
Chocolate vermicelli (sprinkles)
Cocoa powder
Finely chopped hazelnuts, walnuts, pistachios or almonds
Icing (confectioners) sugar

Method
1. Break the chocolate into small pieces. Bring the cream to the boil in a saucepan then remove from heat and add the broken chocolate. Stir until it melts, then stir in the butter and allow it to melt completely. Add the brandy or other liquer and make sure it is well mixed.

2. Pour the mixture into a bowl and, when cool, cover with clingfilm (Saranwrap) then refrigerate for at least 4 hours, preferably overnight.

3. Line a baking sheet with non-stick paper. Using a teaspoon or a melon ball maker if you have one, make 20 to 30 balls from the chilled chocolat mixture, placing each one on the baking sheet.

4. Put the cocoa, icing sugar, cocoa powder, vermicelli or nuts on to separate plates, if you are using more than one kind of covering. Roll the truffles in whichever you choose. Doing a variety looks very good.

5. You can also dip the uncovered chocolate in melted chocolate (use a skewer or cocktail stick) instead of the other coverings to give a smooth chocolatey appearance. For best results, freeze the truffles before coating them in melted chocolate.

6. Allow the truffles to chill.

7. Present them in little truffle paper cases or piled up in a dish or on a plate. They keep in the refrigerator for about 10 days or you can freeze them for about 8 weeks. This usually isn’t a problem because 20 or 30 can be eaten by a family of four in about 2 hours normally!

posted by Carol on Nov 19

Serves 6 - you need to make this at least one day before you serve it and finish it off just before serving. It would be far better, though, to make it well in advance.

Ingredients
350ml/11 fl oz milk
1 tsp vanilla essence
1 stick on cinnamon
4 egg yolks
95g/3-1/4oz soft brown sugar
200ml/6-1/2 fl oz chilled cream
2 tbsp brandy (optional)
105g/3-1/2oz fruit cake, broken into 1 or 2 inch chunks
45g/1-1/2oz chopped marron glacé
45g/1-1/2oz chopped glacé cherries
45g/1-1/2oz amaretti biscuits (cookies), broken into large pieces

Topping
185g/6oz good quality plain (semi-sweet) chocolate
30ml/1 fl oz oil (not olive oil)
50g/1-3/4oz white chocolate

Method
1. Put the milk, vanilla essence and cinnamon stick into a saucepan and bring slowly to the boil, then remove from heat.

2. In a bowl, cream the egg yolks and sugar together until thick, then, after removing the cinnamon stick, add the hot milk and mix until all ingredients are well combined.

3. Put the mixture into a fresh saucepan and very slowly, over a low heat, stir it continuously until it thickens enough to coat a spoon. Do not allow it to boil.

4. Using a sieve (strainer), strain it into a clean bowl and put aside to cool completely.

5. When it is completely cold, add the cream and brandy. Stir them in then put them in a container and freeze until just firm to the touch, about 3 hours.

6. Take the mixture out of the freezer, put into a bowl and beat until the it is thick and creamy.

7. Repeat the freezing and beating twice more but on the final one, add the marron glacé, fruitcake, glacé cherries and amaretti biscuits (cookies) and put in a 2 pint or 1 litre pudding basin to produce the traditional Christmas pudding shape. Cover with clingfilm (Saran wrap) and return to freezer. Check after 30 minutes and stir if the cake, biscuits and fruit have sunk to the bottom. Cover again, and freeze overnight.

8. Remove from freezer and then turn it out onto a plate. Flash the basin in and out of very hot water to loosen the ice cream, if necessary.

9. To make the topping, melt the plain (semi-sweet) chocolate (see techniques). When it is melted, add the oil, stirring it in well and until chocolate is cool but still melted.

10. Take the pudding out of the freezer and put in on a wire rack. Now pour the chocolate smoothly and evenly over the pudding so, except for the bottom, is completely covered. Put it back in the freezer for about 2 hours.

11. Melt the white chocolate (see techniques). Take the pudding out of the freezer and put on a serving plate. Pour the white chocolate over the top of the pudding. This time it should not be completely covered. The white chocolate is supposed to resemble cream poured over a pudding. Decorate with a sprig of artificial holly.

12. If you finish this off just before serving, put in the refrigerator for about 30 minutes to set the white chocolate. It would be much better to make it in advance, wrap it well in clingfilm and keep it in the freezer. Take it out about 30 minutes before serving.

posted by Carol on Nov 19

Makes about 18 stars, depending on size. These cookies are ideal when you fancy a change from rich Christmas food.

Ingredients
275g/10oz butter
450g/16oz plain (all purpose) flour
250g/9oz castor (fine grained) sugar
1 large egg, beaten
1 level tsp cocoa powder

Method
1. Rub the butter into the flour until it resembles fine breadcrumbs, then mix in the beaten egg to bind it together.

2. Divide the dough in half and work the cocoa powder into one half until it is well mixed.

3. Roll out the plain dough first between sheets of non-stick paper to a thickness of about 1/8 inch. Use a star shaped cutter, 3 inches in diameter, to cut out 9 shapes. With a smaller star cutter, less than 2 inches in diameter, cut out a star from the centre of each cookie.

4. Repeat the last step with the chocolate dough.

5. Place the larger hollow stars on greased baking sheets then use the small stars to fill in the holes in the large ones. Use small chocolate stars in the large plain ones, and small plain stars in the large chocolate ones.

6. Bake in a preheated oven at 190 deg C or 375 deg F for about 10 to 15 minutes.

posted by Carol on Nov 19

Makes about 25-30. These just walk straight off the plate, so don’t worry how they keep!

Ingredients
65g/2-1/4oz butter
60g/2oz castor (fine grained) sugar
60g/2oz plain (all purpose) flour
2 tbs cocoa powder
2 tbs milk
150g/5oz plain (semi-sweet) chocolate, melted, for coating

Peppermint filling
220g/8oz icing (confectioners) sugar
1-2 tsp peppermint essence or oil

Method
1. Preheat the oven to 180 deg C, 350 deg F and line 2 baking sheets with non-stick paper.

2. Beat the butter and sugar until light and frothy, sift the flour and cocoa together then mix into the butter and sugar mixture, adding the milk gradually.

3. When the mixture forms a soft dough, knead it then cut in half. Roll out the first half between sheets of non-stick paper to a thickness of about 1/4 inch. Using a plain cutter, 1-1/2 inch in diameter, cut out cookies from the dough and place on a baking tray.

4. Repeat the last step with the other half of the dough. Bake all the cookies for about 10 minutes and then cool on a wire rack.

5. Peppermint Filling - Beat egg white and about half the sifted icing sugar together. Add the peppermint essence - you need to taste this to get the right amount of peppermint to suit your own taste. Beat in the remaining sifted icing sugar. You might need more icing sugar than shown above. You need a soft dough. If you do need more icing sugar to achieve this, add it gradually. If you overdo it, you can always add a drop or two of water.

6. Now you need to break a piece of peppermint filling and use them to sandwich two cookies together. The filling should come right to the edges of the cookies. Continue doing this until all the cookies are sandwiched together.

7. Dip half each sandwich cookie into the melted chocolate and then leave to set on non-stick paper.

posted by Carol on Nov 19

Serves 6 - 8 The mixture of chocolate and meringue works surprisingly well and it makes a glamorous looking dessert especially for the festive season.

Meringues on Cake Rack Photographic Print
Buy at AllPosters.com

Ingredients
100g/4oz butter, melted
225g/8oz digestive biscuits (graham crackers)

50g/2oz castor (fine grained) sugar
3 egg yolks
4 tbs cornflour (cornstarch)
600ml/20 fl oz milk
100g/4oz plain (semi-sweet) chocolate

Meringue
2 egg whites
100g/4oz castor (fine grained) sugar
1/4 tsp vanilla extract

Method
1. Preheat oven to 180 deg C/350 deg F. Line the outside of a 20cm/8 inch cake pan with a removable bottom (Springform are best) with two layers of foil to make it waterproof.

2. To make the base: crush the biscuits into crumbs then mix with the melted butter. A quick way to do both, is to put the biscuits in a food processor, then, when the biscuits have been reduced to crumbs, pour in the butter. Press the mixture evenly across the bottom and up the sides of the cake pan. Refrigerate.

3. Beat the egg yolks, sugar and cornflour to a smooth paste. Add a little of the milk if the mixture is too stiff.

4. Heat the remaining milk almost to boiling then slowly pour it on to the beaten egg mixture, whisking well as you do so.

5. When it is well mixed, put it in the pan again over a slow heat, whisking continuously. Do not leave it! If you do, it will thicken into lumps. Keep whisking until it does thicken then remove from the heat and whisk in the melted chocolate. Pour the mixture into the cake pan.

6. Put the cake pan in a larger roasting pan and pour boiling water into the roasting pan to a depth of about 1 to 2 inches.

7. Make the meringue by beating the egg whites into soft peaks. Beat in about 2/3 of the sugar then fold in the remainder together with the vanilla extract.

8. Spread the meringue evenly over the mixture in the cake pan, then bake for about 30 minutes or until the meringue is a lovely golden brown. This is a delicious dessert whether hot from the oven or eaten cold later.

posted by Carol on Nov 19

Serves 6 - This is a special, luxurious cold dessert and worthy of serving at a celebration meal like Christmas.

Ingredients
12oz/350g plain chocolate cake
1oz/30g toasted slivered almonds
2 cans/14oz of fruit (or equivalent fresh fruit, peeled, stoned and chopped into bite sized pieces)
1 cup/8 fl ozof fruit juice from the canned fruit or other appropriate juice if using fresh fruit
1/4 cup/2fl oz brandy, Cointreau, Kirsh or other suitable spirit, depending on the fruit you use
2 egg yolks
1 tbs cornflour
2 tbs sugar
1 cup/8 fl oz milk
1 tsp vanilla extract
1 1/2 cups/12 fl oz whipped cream

Method
1. Slice the cake into pieces about 1 inch thick. Put about 1/3 of the slices in the base of your dish.

2. Make a custard by whisking the egg yolks, sugar and cornflour until pale and thick. Bring the milk almost to the boil and then gradually beat it into the egg mixture. Put the mixture into a pan over a moderate heat and stir constantly until the custard boils and thickens. Do not leave the custard even for a second, nor should you stop stirring. Remove from heat and stir in the vanilla extract. Cover the surface with clingfilm (Saranwrap) to stop a skin forming and leave to cool.

3. If using, drain the canned fruit, saving the juice.

4. Mix the fruit juice with the alchoholic spirit, e.g. brandy then sprinkle a little over the cake in the dish.

5. When the custard is cold, remove the clingfilm (Saranwrap) and stir in half (3/4 cup) of the whipped cream.

6. Now continue to assemble the trifle by putting about 1/3 of the fruit and then 1/3 of the custard over the cake in the bowl.

7. Continue the layers starting with the chocolate cake sprinkled with the juice and brandy mixture, then fruit, then custard.

8. Your final layer should be custard. Again cover it with clingfilm (Saranwrap) and refrigerate for about 4 hours or even overnight if more convenient.

9. Decorate with the remaining whipped cream and toasted almonds and with a little fruit.

posted by Carol on Nov 19

Makes about 24. This is another chocolate nibble that makes an excellent gift for Christmas, if you can persuade you family not to eat them first!

Ingredients
Pieces of fruit, e.g. strawberries, cherries, prunes, grapes, oranges, nectarines, dried peaches, apricots, etc
115g/4oz white chocolate
115g/4oz plain (semi-sweet) chocolate

Method
1. Clean, peel and cut the fruit into small pieces or segments, as appropriate.

2. Line a baking sheet with non-stick paper.

3. Keeping it separate, break the two kinds of chocolate into small pieces.

4. First melt the white chocolate (see techniques) then allow it to cool, stirring frequently. Take each piece of fruit and dip about halfway into the white chocolate. Let the excess chocolate drip off, then place on the covered baking sheet. Chill in the refrigerator for about 20 minutes.

5. Melt the plain (semi-sweet) chocolate, allow to cool as before. Take the dipped fruit and dip again in the plain chocolate but angling the pieces so part of the white chocolate is covered with the dark chocolate. The finished fruit will then have three different colours - white, dark brown and the natural colour of the fruit. Again chill to allow the chocolate to set. Serve the fruit at room temperature.

posted by Carol on Nov 19

Serves 10 - Many people make a chestnut stuffing for the Christmas turkey, but did you know that chestnuts beautifully complement the taste of chocolate making this a good dessert for Christmas?

Ingredients
Sponge
1 egg
90g/3oz sugar
15g/1/2oz plain (all purpose) flour
15g/1/2 oz cocoa powder
3 tbs water

Mousse
30ml/1 fl oz water
3 egg yolks
90g/3oz caster sugar
120g/4oz plain (semi-sweet) chocolate
300g/10oz can of chestnut purée
3 leaves of gelatine (or 1-1/2 gelatine powder)
1 tbs rum
375ml/12 fl oz double (heavy) cream

Decoration
200ml/6-1/2 fl oz double (heavy) cream
3 marrons glacés
a little cocoa powder

Method
1. Preheat oven to 180 deg C/350 deg F. Grease and flour a 7 inch diameter cake tin (pan) with a removable bottom (Springform are best).

2. To make the sponge: put about 1/3 of the caster sugar and the egg in a bowl and whisk until they double in volume. Sieve the flour and cocoa together then fold in to the sugar and egg. Put into the cake tin and cook for about 12 minutes or until firm. When cooked, cool on a wire rack then clean and line the cake tin with a double layer of non-stick paper. When the cake is cool, replace it in the cake tin.

3. Put the remaining sugar, rum and water into a saucepan and dissolve the sugar slowly, stirring continuously. Once the sugar has dissolved, bring the mixture to the boil for one minute without stirring. Pour the mixture evenly over the sponge in the cake tin.

4. To make the mousse: Slowly dissolve the sugar in the water in a saucepan, stirring continuously. Once the sugar has dissolved, stop stirring and boil until a little of the mixture (about 1/4 tsp) holds its shape when dropped into iced water but is still soft to the touch.

5. Whisk the egg yolks, preferably using an electric mixer. Pour the boiling syrup into the mixer boil while continuing to whisk. Keep whisking until the mixture is completely cold.

6. Break the chocolate into pieces and melt (see techniques).

7. Stir the canned chestnut purée into the melted chocolate.

8. If you are using gelatine leaves, put them into a bowl of of cold water, just covering them. If you are using gelatine powder, dissolve it in 1-1/2 tbs of water.

9. Warm the rum in a saucepan, squeeze out the gelatine leaves and place them, or the dissolved gelatine powder, in the rum. Make sure the heat is very low. Shake the saucepan to dissolve and mix the gelatine. Cool the mixture then strain it into the chocolate and chestnut and fold it in.

10. Whip the double (heavy) cream until the whisk leaves a trail then fold it and the chocolate mixture alternately into the egg yolks and syrup. Mix well so that all three mixtures are well combined and there are no pale streaks through the chocolate colour.

11. Pour the mixture on top of the rum soaked sponge in the cake tin (pan). Tap the tin on the work surface to disperse any bubbles. Smooth the surface and then chill in the refrigerator for at least 3 hours but preferably overnight.

12. Unclamp the Springform tin and remove it. Whip the cream until it holds its shape and decorate the top of the mousse either by spreading it over and lifting it into peaks or by piping on a pattern. Cut up the marrons glacés and use them to decorate the top too. Finish off the decoration with a light sprinkling of cocoa powder.