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Cover: Loco for cocoa

Recipes with dark chocolate

02Apr 12

Chocolate Pudding

Chocolate PuddingThis is the kind of pudding that takes me back to childhood. Those midweek nights of fish fingers and beans, when Mum filled the house with the wonderful smell of chocolate baking in the oven.  She’d put the dish on the table on a big wicker mat and ladle out this chocolate pudding into our eagerly clutched bowls, as long as we’d polished off the whole of our first course…. of course!

 

We loved eating it hot with a dollop of choc chip ice cream. (Check out the recipe on my blog for this ice cream, as well as another chocolate pudding option chocolate fondant with cherries and vanilla anglaise.) This recipe serves 2-3 people, so just double up the quantities if you have a bigger family, or if you have friends coming round.

Ingredients:

  • 150ml milk
  • 125g good dark chocolate, broken into pieces
  • 25g unsalted butter
  • 75g light muscovado sugar
  • 1 egg, separated
  • 12g cocoa powder
  • 12g self-raising flour
  • Dusting of cocoa powder

Preparation Guidelines:

  1. Preheat the oven to 180ºC.
  2. Gently warm the chocolate and the milk together in a saucepan until the chocolate melts completely.  Remove from the heat and stir together until smooth and cohesive.
  3. In a large mixing bowl, beat the sugar into the butter until light and creamy.  Mix in the separated egg yolk, cocoa powder and flour.  Then gradually add the chocolate and milk mixture until evenly combined.
  4. Whisk the egg white in a clean bowl until it is stiff before spooning and mixing it into the chocolate mixture.
  5. Spoon the mixture into a 1L capacity oven-proof dish and set the dish inside a roasting tin.  Boil a kettle of water and pour 2cm water into the roasting tin all around the chocolate dish.
  6. Bake in the oven for around 30 mins, until the top of the mixture has crusted but the mixture underneath remains a little soft. Dust with cocoa powder and serve with whipped cream.

Time:   20 mins to prepare, 40 mins to cook

Cocoa Treats: 2-3 servings

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26Mar 12

No-Bake Chocolate Biscuit Crunch

Chocolate Biscuit CrunchThis is a no-bake chocolate biscuit crunch.  I remember making it at school as a child.  I have strong memories of putting the digestive biscuits into a white plastic bag and bashing them with a rolling pin.  That bit was so much fun for us, though it must have been a moment of pure cacophony for the poor teacher!  I think we were about five or six at the time and we all felt very grown up putting on our little aprons and mixing together all of the ingredients.  Then taking our creation home to share with our proud mummies and the rest of the family – keeping a few big squares for ourselves of course!

This is a great recipe to make with little ones. They love making chocolate cookies, and this recipe is quick and easy. It’s very satisfying for them, and there are no hot ovens for you to worry about.  The only difficult bit is waiting for your chocolate biscuit crunch to set in the fridge before you can eat it!

Ingredients:

  • 175g good milk chocolate, broken into pieces
  • 175g good dark chocolate, broken into pieces
  • 115g butter
  • 400g condensed milk
  • 250g digestive biscuits

Preparation Guidelines:

  1. Line a baking tray or cake tin with greaseproof paper or clingfilm.  Choose your tin depending on the shape you want to create.
  2. Melt the butter and the chocolate together very gently in a saucepan, stirring regularly.  Remove from the heat.
  3. Pour the condensed milk into the mixture and work together.
  4. Put the digestive biscuits into large, clean sandwich or freezer bags and crush them by rolling and gently bashing with a rolling pin.  You may need to do this in 2 batches.  You are aiming to end up with small broken bits of biscuit and some crumble rather than all-biscuit crumble!  Stir the biscuits into the mixture.
  5. Spoon the ready mixture into your tin, pressing it well into the corners.  Leave the mixture to cool a while in the tin, and then transfer it to the fridge for setting.  It will take a minimum of 2 hours to set, and this will depend on the settings of your fridge.
  6. When you are ready to serve your chocolate biscuit crunch, take it out of the fridge and cut it into squares or wedges, depending on the tin you chose to make your mould.

Time: 20 minutes preparation time.  No cooking time.  At least 2 ½ hours cooling and setting time.

Cocoa Treats: 10-20 pieces

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