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Cover: Loco for cocoa

Recipes with marshmallows

30Sep 12

Chocolate Bar Biscuit Cake

Chocolate Bar Biscuit CakeTake a moment to think about melting Mars, Twix and Whisper bars together to make a cake – now does that sound tempting or what? Chocolate bar biscuit cake does just that, then combines with marshmallows, chopped nuts and raisins to make a totally rich treat that you can slice like a biscuit.

It’s another no-bake cake, so once again the test is in waiting for what you’ve just created to set overnight in the fridge. Feel free to experiment with your own favourite chocolate bars in this recipe. What you’re aiming for is that lovely combination of smooth and rich chocolate, studded with crunch.

I like the caramel twist that the Mars and Twix bars bring to this outrageously rich dessert. There’s nothing posh about it, but there sure is plenty of pleasure.  Talking of chocolate pleasure, have you ever had a go at making a chocolate martini cocktail?

Chocolate Bar Biscuit Cake
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12
 
I like the caramel twist that the Mars and Twix bars bring to this outrageously rich dessert.
Ingredients
  • 2 Twix bars, cut into very small pieces
  • 5 king size Mars bars
  • 50g marshmallows
  • 2 Whisper bars
  • 130g butter
  • 1 packet of digestive biscuits
  • 65g raisins
  • 65g chopped almonds or hazelnuts
  • 2 eggs
Instructions
  1. Melt the butter, the Mars bars, the whisper bars and the marshmallows very slowly together in a large pan over a very low heat.
  2. Put the digestive biscuits into a large clean food bag and crush them with a rolling pin to a very fine texture.
  3. Grease a cake or bread tin and coat the bottom and sides with some of the digestive biscuit crumbs.
  4. In a clean bowl, mix the remaining digestive biscuits together with the Twix pieces.
  5. Mix the eggs into the melted chocolate and marshmallow mix and take it off the heat. Add the biscuit and Twix mix to the melted mix, along with the raisins and chopped nuts, until well-combined.
  6. Transfer the mixture into the cake tin with a spatula and chill overnight in the fridge.
  7. When ready to serve, cut the cake into wedges with a sharp knife.
Notes
Requires overnight chilling time

 

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01May 12

Dark Chocolate and Orange Mousse

Dark chocolate and orange mousseThis exquisitely intense dark chocolate and orange mousse is very simple and quick to put together.

But first… a little background story…

Quetzalcoatl and the cultivation of cocoa

We have to thank the ancient Mayan people for their gift of chocolate to the world.  The Aztecs originally gave it to the Spaniards because they mistook them for gods.  Maybe this is because the Spanish wore armour, and their commanders sported helmets with plumes – which would in the eyes of the Aztecs have linked them to the plumed serpent and guardian deity of the precious cocoa plants, Quetzalcoatl.  Legend has it that Quetzalcoatl was the one who revealed the secrets of the cocoa plant to his worshippers.  He showed them how to cultivate the tree and harvest and prepare the beans.  Quetzalcoatl is the father of all dark chocolatedesserts such as this trifle of four chocolates.

So, in honour of the tale, here is a fittingly dark chocolate Mousse.  It really is a pure celebration of taste and flavour.

Ingredients:

  • 150g good dark chocolate, Lindt 70%, or a darker one if you prefer, broken into pieces
  • 100g bar of Lindt Orange Intense chocolate, broken into pieces
  • 150g marshmallows
  • 50g butter, softened
  • 284ml tub of double cream
  • 45ml hot water, from a kettle that has boiled and left to cool a little
  • 3 tbsp Cointreau – optional… if you happen to have it in the house… if not, the recipe is perfectly scrumptious without it, just up the hot water content to 60ml.

Preparation Guidelines:

  1. Melt the chocolate, butter and marshmallows together over a gentle heat in a heavy-based saucepan, stirring occasionally.
  2. Whilst the mixture is melting, pour the double cream into a mixing bowl and whip it into a thick consistency.
  3. Once the chocolate mixture is molten and combined, take the pan off the heat and stir in the Cointreau.
  4. Fold the cream gently into the cooling chocolate until smoothly and evenly mixed.
  5. Portion the mousse out into 4-6 serving dishes and either enjoy it straight away, or pop it in the fridge for later, or even the next day – if you can wait that long!
Note: For a nice presentation, try placing orange slices on the bottom of the glass as well as one on top.

Time: 30 minutes preparation time

Cocoa Treats: for 4 – 6 people

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