Tag: #recipes

1. Home-made Chocolate Ice-cream

Ingredients

1 1/2 cup whole milk

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

 2 cups heavy cream

1 tsp. vanilla extract

Method

• Whisk together milk, cocoa powder, and sugar to combine. The sugar and cocoa should completely dissolve. Stir in the heavy cream and vanilla extract

• Refrigerate the chocolate ice cream base for at least 30 minutes before putting it in your freezer, so it is completely cold. (This will help it freeze faster, improve the texture, and allow the cocoa powder to be fully hydrated by the milk and cream)

• Give the ice cream base one more gentle stir and freeze

Store your ice cream in an air-tight container, to help preserve its flavour and texture!

2. Simple Dark Chocolate Cake

Ingredients

200g dark chocolate

200g butter

225g sugar

5 eggs

2 tsp. of flour

Method

• Melt the butter and chocolate. Mix in the sugar. Crack in the eggs one at a time and mix. Add the flour, mix

• Cook at 180C for 25-30mins

*Thank you ‘Margot’ for this delight!

3. Chocolate Chip Cookies

Ingredients

125g butter

½ cup brown sugar

½ cup caster sugar

½ tsp. vanilla essence

1 egg

1¾ cups self-raising flour

½ tsp. salt

½ cup chocolate chunks or chips

Method

• Preheat oven to 180°C or 160ºC (fan) and grease or line two baking trays with baking paper

• Beat butter, brown sugar, caster sugar and vanilla until pale and creamy, add egg and beat until mixed

• Sift in flour and salt, mix until combined before stirring in the chocolate chunks or chips

• Roll heaped teaspoon sized balls of mixture and place on tray, press down lightly with a floured fork. Bake for approx. 12 minutes

4. Chocolate Molleux Cake

Ingredients

½ cup white sugar

¼ cup brown sugar

½ cup flour

A pinch of salt

½ cup butter, softened

4 ounces semisweet chocolate

1 tsp. vanilla extract

Method

• Preheat oven to 160°C

• Line a muffin pan with paper baking cups or use any individual moulds that you have. If you are using ramekins, brush the insides with melted butter

• In a large bowl, mix together the sugars, flour, salt and eggs and stir briskly until mixed. Put the butter and chocolate in a double boiler and melt, stirring frequently until melted. Let cool slightly and pour into the first mixture and beat until blended. Stir in the vanilla

• Spoon the batter into the prepared pans, filling half full. Bake for about 15 minutes, but don’t over-bake. Remove from oven and turn out onto a cooling rack

5. Easiest Choco Mousse

Ingredients

200g dark chocolate, broken into pieces

3 large eggs, separated

50g caster sugar

softly whipped cream, to serve (optional)

Method

• Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – the bottom of the bowl should not touch the water. Heat gently, stirring, until the chocolate is melted

• Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined

• In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture

• Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream (optional)