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Cover: Loco for cocoa

Recipes with cornflour

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.

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03Jun 12

Choc Chip Ice Cream

Choc Chip Ice CreamThis is a traditional home-made choc chip ice cream recipe.  No ice cream machines or churners necessary, just the time and the patience to do it all yourself.

Once made, you could also convert it into a choc chip milkshake, using similar steps as with this white chocolate milkshake.

 

Ingredients:

  • 50g caster sugar
  • 2 tsp cornflour
  • 300ml milk
  • 3 egg yolks
  • 190g good dark chocolate, broken into pieces or chocolate chips
  • 110g good milk chocolate, broken into pieces or chocolate chips
  • 300ml double cream

Preparation Guidelines:

  1. Begin by making a custard.  In a large mixing bowl, beat the egg yolks together with the cornflour, the sugar and a good splash of milk.  Heat the remaining milk on the hob in a saucepan, bringing it up to the boil.  Pour the hot milk from the saucepan into the mixing bowl, combining it with the egg and sugar mixture, then transfer everything back into the saucepan and return it to the heat.  Cook the mixture gently, stirring continuously until the custard thickens and leaves a thin coat on the back of a metal or wooden spoon.  It is important to keep the heat gentle or you may curdle the ingredients.
  2. Take the pan off the heat, add the dark chocolate, letting it sit within the mixture until it has melted, before stirring it in evenly.  Cut a circle of greaseproof paper and lay it over the top of the chocolate custard to stop it from forming a skin, and then leave it aside to cool.
  3. Once the chocolate custard is cold, pour the cream into it and whisk together.  Put the chocolate and cream mixture into a freezer-proof container with a lid and freeze it for 2-3 hours, or long enough for it to freeze around the edges.
  4. Transfer the mixture into a large bowl, and using a fork and a mashing action, break down the ice and stir the mixture around.  Put it back in the container and freeze again for around 2 hours, or until the edges have re-frozen.  You will need to repeat this process a couple more times during the setting period, adding in the milk chocolate pieces at the third or fourth time, but add the chocolate after you’ve finished mashing and once you are ready to stir.
  5. Once the ice cream is fully set, transfer it to the fridge about 50 minutes before you want to eat it, so that it softens slightly. 

Time: 30 minutes to prepare, 1 hour to cool, 4-8 hours freezing time

Cocoa Treats: 4-6 servings

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06Apr 12

Chocolate Easter Nest Torte Part 2

Chocolate Easter Nest Torte 

 

Here’s the 2nd part of the Chocolate Eater Nest Torte recipe which covers instructions on making the moussey torte topping, and the pretty nest-style decoration for the top of the cake.  There’s a lot of work involved overall, but it’s fun, and the result is truly worth it!

Ingredients:

For the torte topping

  • 2 tbsp cold water
  • 2 tbsp powdered gelatine
  • 50g caster sugar
  • 3 egg yolks
  • 1 tsp cornflour
  • 200g good dark chocolate, broken into pieces
  • 300ml milk
  • 300ml whipping cream

For the decoration

  • 150g good milk chocolate, roughly sliced
  • 1-2 packs of mini chocolate eggs

Preparation Guidelines:

For the torte topping:

  1. Dissolve the gelatine in the water and leave to soften.  Meanwhile, beat the egg yolks in a clean bowl, and mix together with the sugar, cornflour and a splash of milk.  Make a custard by heating the remaining milk in a saucepan, bringing it just to the boil, then whisking it in well to the egg yolk mixture, returning it to the saucepan and cooking it gently until thickened, stirring constantly and not overheating.  Remove the custard from the heat and stir in the gelatine, dissolving it. Add the chocolate and let sit until melted in, and then stir well.  Transfer the mix to a bowl, cut and lay a piece of greaseproof paper over the surface to prevent a skin, leave to cool until just starting to thicken, and remove the paper.
  2. Whip the cream firm and work into the chocolate mix.  Spoon the mixture on top of the chocolate sponge (part 1), inside the chocolate casing (part 1), levelling the surface, then chill in the fridge for 1-2 hrs until set.  You can then remove the paper strip from around the chocolate casing.

For the decoration:

3. Roughly slice the milk chocolate into long, thin shards.  Scatter them gently in a nest shape on top of the torte and fill the nest with the mini eggs.

Time: 2 hrs plus cooling and chilling time for the whole cake making process, including part 1

Cocoa Treats: 12 servings

Note: For more spring cake ideas, try this Easter cake with orange and marzipan.

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