All Info About Chocolate Recipes

Chocolate Bread Pudding

Carol — Thu, 23 Jul 2009 12:15:00 +0000

This is a variation of the old favourite - Bread Pudding . Try it and you’ll see it’s even better than the traditional dishes.

Chocolate Bread Pudding

Picture copyright: Stu Spivak - Creative Commons License

Ingredients
Slices of bread
4 cups milk
2 ozs semi-sweet (plain) chocolate
3/4 cup sugar
2 eggs, beaten
1/4 tsp salt
1 tsp vanilla extract

Method
1. Preheat oven to 350°F and grease an 8in square baking dish.

2. Put the chocolate and milk together and heat until the chocolate melts (see Basic Techniques).

3. Beat the sugar, eggs, vanilla and salt into the melted chocolate and milk.

4. Arrange slices of bread in a baking dish so they overlap. Use enough slices almost fill the dish but leaving enough space for the chocolate mixture.

5. Pour the chocolate mixture over the bread and leave to soak through for 2 or 3 minutes.

6. Bake for one hour. Serve hot.

Chocolate Cracked Top Cookies

Carol — Sun, 05 Jul 2009 10:00:50 +0000

These cookies get their name from their appearances. This recipes makes about 40 cookies which will keep for a only a few days in an airtight container.

Ingredients
7oz semi sweet (plain) chocolate
3-1/2 oz butter
5oz fine grained (castor) sugar
3 eggs
1 tbs vanilla essence
1oz cocoa powder (NOT drinking chocolate powder)
1/2 tsp baking powder
1/4 tsp salt
6oz confectioners (icing) sugar

Method

1. Preheat the oven to 325 deg F (170 deg C) and grease 2 baking sheets.

2. Melt the chocolate and butter together then stir in the fine grained (castor) sugar until it has dissolved.

3. One at a time, beat in the eggs but beat well between each egg, then stir in the vanilla essence.

4. In a separate bowl, strain (sieve) together the flour, baking powder, cocoa and salt. Now gradually stir these dry ingredients into the chocolate mixture. Cover the bowl and leave to rest in the refrigerator for at least 2 hours although you can leave it overnight.

5. Put the confectioners (icing) sugar into a bowl. With a teaspoon, take out small amounts of the cookie dough and roll into small balls then roll each ball in the sugar until they are thoroughly coated. Place each ball on the prepared baking sheets at least 1-1/2 inches apart to allow room for them to spread.

6. Bake for about 10 minutes until the top feels just firm but not hard. The inside should be relatively moist because these cookies will taste too dry if overcooked. Leave on the trays for a couple of minutes then move them on to a cooking rack until cold.

Chocolate Mousse

Carol — Wed, 06 May 2009 14:46:06 +0000

Serves 4 - This is a great cold dessert, delicious, quick and easy to make.

Chocolate Mousse

Ingredients
100g/4oz good plain chocolate
4 eggs, separated
Whipped cream to decorate

Method
1. Break the chocolate into pieces and melt (see Basic Techniques).

2. When the chocolate is melted, stir in the egg yolks, then cool.

3. Whisk the egg whites until stiff and forming peaks. Then fold into chocolate mixture.

4. Serve either in one big dish or individual dishes. Decorate with the whipped cream. You can sprinkle grated chocolate or chopped nuts over the cream.

Filigree Chocolate Easter Eggs

Carol — Thu, 08 Jan 2009 13:08:53 +0000

Follow the instruction on Easter eggs for preparing the moulds.

For the best flavour use couverture chocolate, following the instructions for its use. You can use other types of chocolate if you wish, but the flavour will not be as good.

Follow the instructions in Techniques for melting 4oz chocolate, then put the melted chocolate into a piping bag with a fine nozzle already in it.

Pipe circular lines all around the inside of the egg moulds to create a pretty open effect. When finished, smooth the edge with a palette knife. Join the two halves together with a little melted chocolate. When the two halves are set together, with a little more melted chocolate in the piping bag and pipe shells all around the join to conceal it.

Decorate the egg with bows and sugar flowers hooked through the filigree.

Chocolate Easter Eggs

Carol — Thu, 08 Jan 2009 13:00:51 +0000

Making your own chocolate Easter eggs is not difficult, just a bit fiddly. First of all you need to buy half egg shaped moulds. The easiest to use are the plastic ones because there is some ‘give’ in them, so making it easier to turn out the half eggs. The only problem with plastic moulds is that they can tear. Metal mould are stronger but turning out the set chocolate is more difficult.

MEDIUM HOLLOW EGG Easter Candy Mold chocolate from Amazon.com

Before starting to make your Easter eggs, make sure that the moulds are absolutely clean, then polish them with soft tissue or something similar. The polished surface will make turning out the chocolate easier.

For the best flavour use couverture chocolate, following the instructions for its use. You can use other types of chocolate if you wish, but the flavour will not be as good.

Follow the instructions in Techniques for melting chocolate, then pour it into the prepared mould, tipping the mould this way and that to ensure the whole of the inside of the mould is covered. Pour any excess back into the bowl. Use a palette knife to smooth the edges then leave to set on non-stick paper for 24 hours. If the chocolate is too thin, you can repeat this process with another layer.

Easter Chocolate Nest

Carol — Thu, 08 Jan 2009 12:43:23 +0000

Chocolate is traditionally eaten at Easter in the form of Easter eggs, cakes and other desserts. Make this chocolate nest to hold your chocolate cream eggs.

Ingredients
5oz (150g) high quality semi sweet (plain) chocolate
3oz (75g) butter
1/2 cup (4oz/95g) fine-grained (castor) sugar
4 large eggs, separated
1/4 cup (1-1/2oz/40g) cake (self raising) flour

Frosting/Icing
4oz (100g) high quality semi sweet (plain) chocolate
1/2 cup (5fl oz/150ml) crème fraiche
1/2 cup (4oz/95g) fine-grained (castor) sugar
3oz (75g) unsalted butter
1tsp vanilla extract

Decoration
4oz (100g) high quality semi sweet (plain) chocolate
tiny easter eggs

Method
1. Preheat oven to 300 deg F (150 deg C). Lightly butter a cake ring mould, diameter 10 inches (25.5cm).

2. Melt the chocolate and butter over barely simmering water (see Techniques).

3. Whisk together the sugar and egg yolks until they are thick and creamy. Strain (sift) the flour then fold into the mixture.

4. Allow the chocolate and butter to cool slightly then stir into the egg yolk mixture.

5. Beat the egg whites to stiff peaks. Carefully fold in one tablespoon of the cake mixture. Fold the remainder of the mixture into the stiff egg whites. Use a metal spoon and make sure it is well mixed without losing too much of the air from the egg whites.

6. Pour the mixture into the prepared cake mould and bake for 25 to 30 minutes. When cooked, turn it out of the mould on a cooling rack, then, when cool, put it on a serving plate.

Frosting (Icing)
7. Put the crème fraiche and sugar into a saucepan and bring to the boil. As soon as it boils, turn it down to a bare simmer and leave it for 6 minutes, stirring as needed.

8. Remove from the heat and stir in the chocolate, broken into small pieces. Stir the mixture until the chocolate has melted.

9. Add the butter and beat the mixture until the butter has also melted, then add the vanilla extract.

10. Put the pan into a large bowl half filled with ice cubes. Beat the mixture until it thickens, about 5 minutes. Make sure no water gets into the mixture while you are doing this.

11. Now put the frosting on the cake, covering it completely. If you have put it on a serving plate, to keep thing tidy, cut out non stick paper to go around the edge and in the centre to catch drips of frosting.

12. The finished frosting should not be smoothed, rather you should use a fork to give it a knobbly look - it’s supposed to look like a bird’s nest.

13. To decorate it, shave a bar of chocolate, you can do this with a potato peeler or a knife, then sprinkle the shavings all over the top of the cake, they should look like little twigs. Finally, place the little Easter eggs in the centre.

Chocolate Cream Eggs

Carol — Thu, 08 Jan 2009 12:36:55 +0000

For the chocolate egg shell, follow the instructions to make Easter Eggs, just use smaller moulds than for the large eggs. Leave the egg shells in the moulds to fill and seal them.

Ingredients for Filling 20 half eggs
16oz (455g) confectioners (icing) sugar
1oz (30g) gelatine
8tbs water
3 large eggwhites

Method
1. Warm the icing sugar. Dissolve the gelatine in the water.

2. Whisk the eggs whites until they form stiff peaks, then gradually beat in the warmed icing sugar. Mix until the icing sugar mixture is cold.

3. Mix in the dissolved gelatine then put the mixture into a piping bag and pipe it into the half chocolate egg shells. Almost fill the shells and leave to set.

4. Pipe melted chocolate over the filling to completely cover it, then use a palatte knife to smooth the chocolate. They should look like perfect little half chocolate eggs with no sign of the filling when you have finished. Leave to set, then remove from moulds.

5. Put two halves together to make complete eggs, then wrap them in coloured silver paper or foil.

Chocolate Candies

Carol — Thu, 08 Jan 2009 12:13:56 +0000

Whether you want to fill and Easter egg or a pretty box with chocolates, you will find that these recipes are far easier than you ever believed possible.

Orange Chocolates

Ingredients
16oz (455g) high quality semi sweet (plain) or sweet (milk) chocolate
8oz (225g) honey
12oz (340g) finely chopped or minced orange peel
4oz (95g) chocolate and hazelnut spread
3/4oz (22g) orange zest
12oz (340g) semi sweet or sweet chocolate for dipping

Method
1. Melt the chocolate (see Techniques) and warm the honey separately.

2. Stir the orange peel and chocolate and hazelnut spread into the melted chocolate, then mix in the orange zest and honey.

3. Line a baking tray with non-stick paper, then pour in the mixture. Roughen the surface with a fork and leave to set for 24 hours.

4. When it is set, cut it into different shapes. You can cut it into thin sticks or use small cutters to make crescents, hearts, ovals, etc.

5. Melt the chocolate for dipping then dip each candy into it using a fork. Leave to set on non-stick paper.

6. You can decorate them with small pieces of crystallised orange peel or piped chocolate.

Liqueur Chocolates

For this recipe you need small candy or chocolate moulds.

Ingredients
16oz (455g) sugar
8 tbs water
Liqueurs of your choice, e.g. Cointreau, Kirsch, Grand Marnier

Method
1. Put the sugar and water into a pan and boil until it reaches a temperature of 225 deg F (107 deg C). Use a sugar thermometer to measure this.

2. Immediately pour the syrup in to air tight jars which should be sealed quickly to prevent the mixture crystallising.

3. Doing just one jar at a time and working quickly, open a jar, pour in the 2 tbs of the liqueur you are using. Seal immediately. Shake the jars gently to mix the liqueur with the syrup.

4. Coat the moulds with melted chocolate (use the same method as making Easter eggs), allow to set.

5. Carefully fill the chocolate cases, while they are still in their moulds, with liqueur flavoured syrup. Leave about an 1/8 inch clear at the top. Allow the syrup to set, about 24 hours.

6. Using melted chocolate, fill up the 1/8 inch above the liqueur filling with piped chocolate (use a piping bag and fine nozzle). Use a palatte knife over the soft chocolate to flatten and seal.

Mint Crisps

Although this recipe uses peppermint, for other flavours of crisps you could substitute coffee (mix 1 tsp of instant coffee and a little water to a stiff paste), or grated rind of one orange or 2tbs of chopped preserved ginger.

Ingredients
8oz (255g) high quality semi sweet (plain) or sweet (milk) chocolate
4oz (115g) brown sugar
2 tsp peppermint oil

Method
1. Melt the chocolate (see Techniques). When it is melted, stir in the brown sugar making sure it well mixed.

2. Stir in the peppermint oil, again making sure it is well mixed.

3. Allow the mixture to cool a little then spread it on non-stick paper and leave it until it is nearly set.

4. When it is set, cut it into different shapes. You can cut it into thin sticks or use small cutters to make crescents, hearts, ovals, etc.

5. Cut out shapes using various shaped cutters. You can also cut it into small squares or sticks. You can remelt any remnants and then follow steps 3 to 5 again.

6. If you prefer, instead of spreading it on paper than cutting out shapes, you can pour the warm chocolate and peppermint mixture into shallow moulds, then allow to set before turning out.

Springtime Chocolates

Ingredients
16oz (455g) white chocolate
Food colourings, springtime colours like pale yellow, pink and green

Method
1. Melt the chocolate (see Techniques) then divide it in separate bowls. Mix one different colouring into the chocolate in each bowl, making sure that the colour is even throughout the chocolate.

2. Prepare small candy moulds (see Easter eggs for the method). Pour one coloured chocolate into each mould, filling it to about one third its depth. Then fill each mould by another third with a different colour, then fill the mould with a third colour. Leave to set.

Pistachio Fudge

Ingredients
1 cup + 1tbs (9oz/250g) sugar
13oz (375g) can of sweetened condensed milk
1/4 cup (2oz/50g) unsalted butter
1 tsp vanilla essence
4oz (115g) semi-sweet (plain) chocolate, grated
3/4 cup (30z/75g) chopped pistachios (or nuts of your choice)

Method
1. Grease a square of oblong cake pan and line with non-stick paper.

2. Place the sugar, condensed milk and butter into a saucepan and heat gently. Stir until the sugar dissolves and the ingredients are well combined and smooth.

3. Bring the mixture to the boil, stirring from time to time, until the temperature of 240 deg F (116 deg C) is reached. Either use a sugar thermometer or test the mixture by placing a teaspoonful in a cup of iced water. It should form a soft ball.

4. When the soft ball stage has been reached, remove from the heat and add the nuts, chocolate and vanilla extract. Beat until all the ingredients are thoroughly mixed and smooth.

5. Pour it into the cake pan and smooth the top. When it is almost set, mark it out into small squares. When it is completely set, cut into the marked squares.

Chocolate Valentine Moist Cake

Carol — Sun, 28 Dec 2008 13:38:35 +0000

For a special occasion try this super rich moist cake. Lots of butter and almonds give this rich cake its moist texture. It will be a favourite with the family and guests alike. It takes about three quarter of an hour to cook and the preparation time is 25 minutes. Serves 10 – 12

Chocolate Cake Photographic Print
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Ingredients

75gr (3ozs) ground almonds
250gr (8ozs) dark (semi sweet) chocolate, broken
5 large eggs
50gr (2ozs) light brown sugar
125gr (4ozs) self raising flour, sifted
250gr (8ozs) melted unsalted butter, cut into pieces
Chocolate Cream
150ml (quarter pint) double cream
150gr (5ozs) semi sweet (dark chocolate) broken

Cake
1 Pre- heat the oven to 160C or 325F Gas mark 3

2 Grease and line a 9ins (23cm) square cake pan (tin)

3 Put the pieces of chocolate in a heatproof bowl

4 Place over a pan of simmering water and gently stir until melted

5 While still hot, stir in the butter

6 Beat together the sugar and eggs until thickened slightly

7 Stir in the sifted flour then add the chocolate mixture and almonds and mix gently

8 Put into the prepared tin and cook for about 30 minutes until firm

9 Turn onto a wire rack to cool

Chocolate Cream
1 Put the double cream into a saucepan and heat till almost boiling

2 Take the pan off the heat and place the pieces of chocolate into the mixture

3 Stir until smooth after the chocolate has melted
Place in a bowl and leave to thicken and cool

4 Make the cake level if it has risen in the centre

5 Slice the cake equally horizontally and spread liberally with one third of the chocolate cream mixture

6 Spread the remainder of the cream mixture over the sides and top of the cake

7 Decorate with chopped almonds and chocolate curls.

For a really special occasion, a birthday or Valentine’s Day, serve with strawberries and champagne.

Chocolate Cocktails

Carol — Sun, 28 Dec 2008 13:33:10 +0000

These delicious cocktails using chocolate based liqueurs like Crème de Cacao, Kahlua and Royal Chocolate Liqueur are lovely drinks for any party or celebration like weddings, anniversaries, Valentine’s Day, Christmas, etc.

Cocktail Hour Art Print
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Brandy Alexander
1 fl oz of a good brandy
1 fl oz of dark Crème de Cacao
1 fl oz of heavy (double) cream

Put all the ingredients into an cocktail shaker and shake well. Pour into glasses and sprinkle with nutmeg and cocoa powder.

Chocolada
2fl oz white rum
1 fl oz coconut cream
2 tsp chocolate syrup

Stir all the ingredients together with crushed ice then serve. Garnish with sliced fresh pineapple.

Chocolate Coffee
¾ fl oz good brandy or Cognac
½ fl oz dark Crème de Cacao
½ fl oz chocolate syrup
4 fl oz hot coffee
1 fl oz milk
Whipped heavy (double) cream

Put all the ingredients except the cream into a pan and heat but do not boil. Pour into glasses or mugs, top with whipped cream and dust with cocoa.

Chocolate Martini
3 fl oz vodka
1/2 fl oz dark Crème de Cacao
Splash of triple sec

Put all the ingredients with crushed ice in a cocktail shaker and shake then strain into glasses.

Chocolate Rum
1 1/2 fl oz dark rum
1/2 fl oz Crème de Cacao
1/2 fl oz light cream
1/2 fl oz white Crème de Menthe

Put all the ingredients in a shaker with ice, shake well and then strain into a cocktail glass.

Grand Fizz
1/2 fl oz Crème de Cacao
1/2 fl oz Grand Marnier
Champagne

Stir the two together then top up the glass with champagne. Add a twist of orange peel to garnish.

Spiked Chocolate
1 tbs hot water
2 tsp drinking chocolate powder
1 fl oz Tia Maria
1 fl oz white Curaçao

Dissolve the drinking chocolate in the hot water. When the mixture has cooled, stir in the Tia Maria and Curaçao together with some ice. Use whole or half strawberries to garnish.

White Russian
1 fl oz vodka
1 fl oz Crème de Cacao
1 fl oz cream

With ice, place all the ingredients in a shaker and shake well. Strain into a glass over more ice.