hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Loco for cocoa

Recipes with chocolate recipes

09Jul 12

Fruity Milk Chocolate Florentines

Fruity Milk Chocolate FlorentinesAs the name suggests, florentines originated in the Italian city of Florence. The Italians make excellent desserts in the Tuscany region, including Biscotti de Prato.

Florentines are fragile, fruity sensations that are often made with dark chocolate, but I prefer them with milk chocolate.  The trickiest bit of the process is getting a good round shape to your biscuit, so I think it’s best to be relaxed about that, and enjoy the biscuits a little uneven around the edges.  They’ll still taste just as wonderful!  You can enjoy fruity milk chocolate florentines as a rather special biscuit snack; or dress them up for after-dinner with creams, sauces and liqueurs, for a rich or romantic dessert.

Ingredients:

  • 150g good quality milk chocolate, broken into pieces
  • 60g unsalted butter
  • 30g glacé cherries
  • 55g caster sugar
  • 2 tbsp double cream
  • 30g sultanas or raisins
  • 55g flaked almonds
  • 20g candied peel mix
  • 2tsbp plain flour

Preparation Guidelines:

  1. Preheat the oven to 180ºC and lightly grease a large non-stick baking tray with a pat of butter.
  2. Chop the cherries into rough pieces and set them to one side.
  3. Melt the butter and the sugar together in a saucepan on a gentle heat until melted, stirring them together.  Then bring the temperature up until the mixture boils.  Remove from the heat and whilst the mixture is still hot, add in the dried fruit, almonds, flour, glacé cherries and the double cream.  Combine the ingredients together.
  4. Lift teaspoonfuls of the mixture out and place them on the prepared baking tray, spaced widely apart so as not to touch and stick when they spread.  It’s best to cook the biscuits in 2 batches or more and really give them plenty of space.  Pop each batch in the oven for around 8 minutes.  Remove them and push each biscuit into a neat circle using a round, oiled biscuit cutter.  Bake them again for about 2 minutes before transferring them onto a clean sheet of grease-proof baking parchment to cool.
  5. Melt the chocolate in a pan.  Once the Florentines have cooled, turn them upside-down and use a palette knife, or large blunt knife to spread the melted chocolate across the flat surface of the biscuit which is now on top.  Transfer the biscuits to a clean sheet of paper to set.

Time: 15 minutes to prepare, 25-35 minutes to cook

Cocoa Treats: 12-15

Continue reading
25Jun 12

Chocolate Chip Muffins

Chocolate Chips

I’ve made chocolate chip muffins many times with my little niece.  It’s one of our staple favourites when she comes round as she always asks to help me make them. The last time she visited and we baked this recipe together, I have a feeling that more chocolate chips went straight into her tummy than into the muffins themselves. 

Chocolate chips contain less cocoa butter than traditional baking chocolate, giving them a higher melting point, which is what helps them to keep their shape during cooking.  We are all very familiar with the good old American-English muffin, which has become so very popular these days, and can be found in all sorts of sizes and varieties.  But the palm-sized chocolate chip muffin must also be high on the list of all-time favourites. (Also try these choconana muffin nests, perfect for Easter!)

Ingredients:

  • 90g self-raising flour
  • 20g cocoa powder
  • 1tsp baking powder
  • 90g caster sugar
  • 2 eggs
  • 90g butter
  • 75ml milk
  • 50g dark chocolate chips, or good dark chocolate, broken into pieces.

Preparation Guidelines:

  1. Preheat the oven to 180ºC, and grease a 6 muffin mould baking tray with a sliver of butter.
  2. Sift the flour, cocoa powder and baking powder together over a large mixing bowl and stir.
  3. In a separate bowl, beat the eggs and the sugar together until light and creamy.  Add the milk, and whisk until well-combined.
  4. Gradually beat the butter and sugar mixture into the flour mixture, and when evenly combined, stir in the chocolate pieces.
  5. Bake the muffins in the oven for around 20-25 mins.  Remove the tray from the oven and cool the muffins on a wire rack before enjoying them with a fresh cup of tea and the company of children.

Note:    Normally, muffins are eaten once cooled, but have you thought of trying them warm, drizzled with chocolate sauce and with a dollop of ice cream for a wickedly rich pudding?  Or try eating them straight from the oven with chocolate custard.

Time: 15 mins to prepare, 25 mins to cook

Cocoa Treats: 6 large muffins

Continue reading
22Jun 12

Chocolate Custard

Chocolate CustardI love making home-made custard, and chocolate custard is probably my favourite.  The real thing is so different from shop-bought (though that definitely has its place too, of course), but there’s something a bit special about the texture and the taste of custard when you make it at home.  It can’t be beat!

And it doesn’t take much longer to prepare and cook either.  Although eating it plain is tasty, you can also enjoy chocolate custard cold with tinned or poached fruit, warm with ice cream, or drizzled over all sorts of pastries, puddings and desserts like this spicy pumpkin cake.  This is also a great recipe to make with young children who will love watching the chocolate melt in the custard and stirring it all together with a big spoon.

Ingredients:

  • 2 tbsp caster sugar
  • 6 egg yolks
  • 600ml milk
  • 4 tsp cornflour
  • 150g good dark chocolate, broken into pieces
  • 8 tbsp double cream

Preparation Guidelines:

  1. In a mixing bowl, make the custard paste by first whisking the eggs, then beating them together with the cornflour, sugar and a splash of the milk.
  2. Heat the rest of the milk in a large saucepan, taking it just up to the boil.  Add the hot milk into the custard paste and whisk the ingredients together really well before pouring the mixture back into the saucepan and returning to the hob.  Cook the custard over a low heat now, stirring almost continuously as it thickens.  When the mixture gives a thin coat that sticks to the back of a wooden spoon, it has thickened sufficiently.  It’s important not to heat the custard too aggressively during thickening as you will cause the mixture to curdle.
  3. Take the pan off the heat and add the chocolate pieces.  Let them sit until they have melted, add the cream, and then stir everything together really well.

Time: 10 mins to prepare, 6-8 mins to cook

Cocoa Treats:  8 servings

Note:    Try adding 2-4 tablespoons of mint, coffee or hazelnut liqueur at the end for an interesting and adult variation, poured over an artisan ice cream.

Continue reading
19Jun 12

Pear and Chocolate Tart

Chocolate and Pear TortI sometimes make this pear and chocolate tart on a Sunday as a All Postsgreat pudding to follow a roast ham or pork meal.  Pear, chocolate and almond flavours play really well together, and serving this dessert warm with ice cream simply adds to the pleasure.

Ingredients:

  • 2 large, soft, ripe pears
  • 155g good quality dark chocolate, broken into pieces
  • 2 tbsp almond liqueur
  • 2 tbsp lemon juice
  • 340g puff pastry
  • 1 egg, beaten, for the glaze
  • Icing sugar to dust
  • Cream or ice cream to serve

Preparation Guidelines:

  1. Preheat the oven to 200ºC.  Lightly grease a baking tray and sprinkle it over with a little water.
  2. Melt the chocolate gently in a saucepan over a low heat, add the almond liqueur and stir together until smooth.
  3. Cut the pears into quarters, remove the cores, and then cut into thin slices.  Put the pears into a bowl and cover them with cold water, adding the lemon juice to the water to stop the pears from going brown.
  4. Lightly dust a clean work surface with flour and roll the puff pastry out into a standard pie dish.  Place the pastry into the prepared dish and create circular edges around the pastry with a sharp knife.
  5. Spoon the melted chocolate onto the surface of the pastry and spread it evenly on top.  Drain the pear slices really well, patting the surface very lightly with kitchen paper before laying them out over the chocolate, keeping the pear from touching the sides of the pie tin. Make little indent marks with the back of a sharp knife all around the top of the pastry edge for decoration before brushing the edges with the beaten egg to create the glaze.  Pop the tart in the oven and cook for around 20-25 minutes until the pastry has risen and goes golden brown.
  6. Take the tart out of the oven and turn the temperature up to 230ºC.  Sift a plentiful dusting of icing sugar over the pears and pop the tart back in the oven to brown for 5 minutes.  Keep a close eye at this point so as not to burn it.  Remove from the oven and let sit for a few minutes before serving with cream or ice cream.

Time:   25 minutes to prepare, around 30 minutes to cook

Cocoa Treats: 6 servings

Continue reading
15Jun 12

Almond and Apricot Chocolate Brownies

Almond and Apricot Chocolate BrowniesChocolate Brownies of any description are pretty heavenly.  Rich, moist and gooey!  Eaten warm with ice-cream is always my favourite way to devour them!  Brownies are often made with walnuts, but I want to give you a slightly different idea. 

Almond and apricot chocolate brownies have all the gooey richness of a classic brownie, but they offer a different kind of sweetness and crunch.  You can try experimenting with other fruit and nuts too.  Any variation is good fun to make, and lip-smackingly tasty!  Just be sure not to overcook your brownies, or they will be disappointingly dry.

Also, try this Go Free Chocolate Brownie recipe, which is gluten-free, wheat-free and dairy-free. Perfect for large groups with special dietary needs.

Ingredients:

  • 300g good dark chocolate, roughly chopped
  • 200g good milk chocolate, roughly chopped
  • 220g unsalted butter, left to soften
  • 220g light muscovado sugar
  • 3 eggs
  • 75g self-raising flour
  • 100g almonds, roughly chopped
  • 75g breakfast apricots, drained, excess juice squeezed out, and roughly torn

Preparation Guidelines:

  1. Preheat the oven to 190ºC.  Grease and then line a shallow baking tray with grease-proof paper.
  2. Melt the dark chocolate slowly together with the butter in a large saucepan, stirring well.
  3. In a large mixing bowl, beat the eggs together with the sugar until creamy and light, then stir in the melted dark chocolate.  Once well mixed, add the flour, the almond and apricot pieces, and the roughly chopped milk chocolate.  Combine everything together with a wooden spoon.
  4. Spoon the mixture out into the lined baking tray and bake for around 40 mins until the centre of the cake feels firm to the touch but soft directly underneath the surface.  The trick with brownies is never to overcook them. You need to look out for the golden moment, and take them from the oven before they begin to go dry.
  5. If you’re not going to eat the brownies straight away, leave the brownie to cool in the tin.  Once cooled, turn it out onto a chopping board and cut it into squares.

Note: If you want to serve some of the brownie hot and fresh, you can remove the part you want from the tray as soon as it is cooked, and serve it in bowls with ice-cream. To make it fruitier, try topping with bits of strawberries and apricots. It will fall apart and be ever-so gooey!  Then you can leave the remainder of the cake to cool in the tray, to cut into servings and store.

Another idea for preparing it to eat hot, is to bake the brownie mix in smaller pots or ramekins to serve straight from the oven with cream and ice-cream.  Or you could even pop a square of brownie in the microwave for a few seconds to warm it at any time.  So many ways to eat a brownie!  Yum!

Time: 20 mins preparation, 45 mins baking

Cocoa Treats: 18 squares

Continue reading
06Jun 12

Choc Chip Flapjacks

Choc Chip FlapjacksFlapjacks are such a classic old favourite.  They are also a great way to get the benefits of oats into children who can’t bring themselves to enjoy porridge. (If they do like it, try this wholesome oats recipe.)  And let’s face it; we never really grow out of the comfort of a home-baked flapjack, even when we’re all grown-up.

Oats are a good source of some B vitamins, and also contain iron, calcium, magnesium and zinc, amongst other nutrients.  The humble oat is packed with soluble fibre which is thought to help reduce high blood cholesterol levels.  They also have a low GI (glycaemic index) so they are absorbed slowly into the blood stream, which helps to keep blood sugar levels stable. As you can see, oats offer some good health benefits for all age groups.

We have to admit here; however, that once those little oats are coated and doused in golden syrup, butter and sugar, that yes, they are rather full of calories.  But as afternoon snacks go, you can be sure you’re getting some good energy and nutrition into your body too.  And well, I couldn’t give you a flapjack recipe without including chocolate could I?  So here’s how to make some very yummy choc chip flapjacks.

Ingredients:

  • 400g porridge oats
  • 230g unsalted butter or margarine
  • 230g light muscovado sugar
  • 300g good quality milk chocolate bar chopped into small pieces, or milk chocolate chips
  • 180g golden syrup

Preparation Guidelines:

  1. In a large saucepan, melt the butter with the sugar and the golden syrup, mixing well as the ingredients melt, and then leave the mixture to cool completely.
  2. Grease a baking tray with a little butter and preheat the oven to 180ºC.
  3. In a separate bowl, mix the porridge oats and the chocolate together. Gradually fold in the syrupy mixture and stir well until all of the ingredients are very well combined.
  4. Spoon the mixture into the baking tray and level off the surface with a wooden spoon.
  5. Bake the giant flapjack in the oven for about 20-25 mins until the edges of the mix begin to turn a golden brown.  Remove and leave to cool in the tray.  Once cooled, transfer the large biscuit onto a chopping board and cut into small bars.  They are delicious served freshly baked, but you can also store them in an airtight container.

Time: 20 mins to prepare, plus cooling time.  20-30 mins to cook

Cocoa Treats: 20-24 pieces

Continue reading
19Apr 12

Dark Chocolate Ganache

Ganaches

Dark Chocolate Ganache is a sensuous, rich and creamy delight that can be used in meringues, biscuits, cakes, puddings, pancakes (like these oat and buckweat pancakes) or even enjoyed on its own.  You can pour and spread it, warm or cool over cakes and other desserts.  You can also whip cooled ganache to sculpt as icing or filling.  It’s very versatile, so once you know how, you can throw it together at any time to add to many other recipes.

You can also vary the proportions of chocolate and cream, depending on what you’ll be using the ganache for later.  This recipe is half cream and half chocolate, and is therefore very rich.  It is what I call a multi-purpose ganache.  The photograph shows both types of ganache: the molten version for spreading and the cooled version for  whipping, both of which are made from this recipe.                                                                                                                              

Ingredients:

  • 250g good quality chocolate (around 52% cocoa), broken into pieces
  • 250ml double cream

Preparation Guidelines:

  1. Pour the cream into a small saucepan and bring the mixture up to the boil on the hob, over a medium to high heat.  As the cream begins to boil – it will very quickly rise over the top of the pan, so you need to watch carefully to catch it at the right moment.
  2. Once you have removed the pan from the heat, add the chocolate pieces.  Let them sit in the cream until they melt and then stir them in with a wooden spoon.  Once completely melted and combined, pour the ganache warm over your chosen pudding, or leave the mixture to cool for later use.  Before you put it in the fridge for cooling, cover the surface directly with a piece of clingfilm to avoid the ganache forming a skin.

Notes:  Take care not to let ganache cool too much as it can become stiff and unworkable.

You can experiment with adding different flavours and liqueurs to your ganache.  Try 2-3 tablespoons of one of these: dark rum, orange liqueur, mint liqueur, coffee liqueur, raspberry liqueur, Disaronno Italian liqueur or hazelnut liqueur or essence.  If you want a sweeter Ganache, add 1-3 tablespoons of sugar to the hot cream.

Time:   5 minutes to prepare, 5 minutes to cook, plus cooling time

Cocoa Treats: 2-3 servings, or 400g to use in other recipes.

Continue reading
18Apr 12

Fudgy Chocolate Sponge Pudding

Fudgy Chocolate Sponge PuddingFor those still chill evenings in the spring, before the summer comes in, why not delight in making and eating this fudgy chocolate sponge pudding, which you can serve with chocolate custard and ice cream?  These sponge puddings are simple to prepare and very quick to cook for a bit of a posh, midweek pud!

When we were children, we used to go and stay with my granny in the Easter holidays, and she lived by the sea – so you can imagine what fun we had playing in the sand and going to the theme parks! It was an exiting and magical time.  Some days, when we got in from a long day of running and hiding in the sand dunes, she would make this pudding for us after we’d hungrily downed our pesto cod and chips and mushy peas!  So this one’s in honour of precious memories with you, Gran!

Ingredients:

  • 400g caster sugar
  • 400g butter
  • 8 tbsp milk
  • 8 eggs
  • 400g self-raising flour
  • 220g fudge, broken into pieces
  • 220g good dark chocolate, broken into pieces

Preparation Guidelines:

  1. In a mixing bowl, beat the sugar and butter together until light and creamy.
  2. Whisk the eggs well in a separate bowl and then add them gradually to the sugar and butter mix.  Once well combined, add and stir in the flour.
  3. Grease 4 microwaveable ramekins with a touch of butter.  Put a quarter of the fudge and chocolate pieces into the bottom of each pot, and then spoon over the sponge mixture, dividing it equally across the 4 ramekins.  Cook each pot of sponge in the microwave for around 4-5 mins until the sponge is beautifully cooked and the chocolate and fudge have melted.
  4. Depending on you preference, serve directly in the ramekins, or turn the sponge puddings out into shallow bowls so that the chocolate and fudge sit at the top of your presentation.

Time: 20 mins to prepare, 5 mins to cook

Cocoa Treats: 4 servings

Note:    Try serving with warm chocolate custard, or with pouring cream

Continue reading