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Cover: Loco for cocoa

Recipes with milk

24Jul 12

Crunchy Chocolate Button Cake

Crunchy Chocolate Button CakeDelectably rich, with the crunch of biscuit, and the hidden surprise of milk chocolate buttons…

Here’s the second no-bake featured cake recipe I want to share with you.  Crunchy chocolate button cake is a great treat to create with children.  It’s really quick to prepare, but takes a minimum of 4 hrs to set.  In fact, it’s better chilled overnight, and even better the day after that as it begins to harden further – but do you think it will actually last that long before your hungry gobblers devour it all? (I also suggest trying this No-bake Anzac slice.)

Ingredients:

  • 150g good quality dark chocolate, broken into pieces
  • 150g good quality milk chocolate, broken into pieces
  • 2 tbsp milk
  • 130g digestive biscuits
  • 130g unsalted butter
  • 1 packet of milk chocolate buttons (standard size pack)

Preparation Guidelines:

  1. Grease a 17-20cm cake dish, and line with baking parchment.
  2. In a large heavy-based saucepan, melt the dark and milk chocolate together with the milk and the butter.  Put the mixture to one side to cool down, but don’t let it start to re-set.
  3. Meanwhile, place the digestive biscuits into a clean sandwich bag, lay the bag on a wooden board, and bash gently with a rolling pin to break the biscuits into fairly small pieces (but not crumbs).  Empty the biscuits into a large mixing bowl and stir in the milk chocolate buttons.
  4. Once the chocolate mixture has cooled (but is still pliable) mix the biscuits and buttons into it, combining the ingredients well.  Using a spatula, put the mixture into the greased and lined baking tray, lightly pressing it down over the entire surface until nicely packed, and levelling the top.  Pop it in the fridge for a minimum of 4 hrs, or even better, overnight, until entirely set.
  5. When set, you can turn the cold cake out of the tin, remove the parchment paper and slice to serve.

Time: 20 mins to prepare, a minimum of 4 hrs to chill

Cocoa Treats: 12-20

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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

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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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21May 12

Chocolate Crepes with Hazelnut Liqueur

Chocolate CrepesChocolate Crepes are fun and easy to make with children or for the big kid in you!  You can experiment with different fruit fillings too – try raspberries or strawberries! Crepes Suzette is another fruit option for the orange lovers out there.

Ingredients:

For the crepe batter:

  • 120ml milk
  • 1 egg yolk
  • 1 ½ tbsp butter
  • 1 tbsp cocoa powder
  • 2 tbsp icing sugar
  • 5 tbsp plain flour
  • A few drops of vanilla essence
  • 2 tsp hazelnut liqueur

For the chocolate sauce:

  • ½ tbsp butter
  • 2 tsp hazelnut liqueur
  • 2 tbsp icing sugar
  • 1 tbsp milk
  • 1 tbsp cocoa powder

Preparation Guidelines:

  1. Make the crepe batter first.  Melt the butter and leave to one side to cool slightly.  Then mix the milk, butter, egg yolk, vanilla essence and hazelnut liqueur together in a medium-sized bowl.  Add the icing sugar, whisking it in until very well mixed.  Gradually add the flour, whisking it together until the crepe mixture is completely smooth. Put the batter to one side.
  2. Next make the chocolate sauce.  Take a saucepan, and add the butter to it, melting it nice and slowly over a low heat.  Stir in the milk and the hazelnut liqueur.  Add the cocoa powder and the icing sugar, combining all the ingredients thoroughly.  Turn the heat down very low to keep the mixture warm as you cook the crepes.
  3. So now it’s time to cook the crepes.  Grease the surface of a non-stick frying pan (or a crepe pan if you have one) with a little butter and place on a medium heat.  Pour in about 60ml of the crepe batter, swirl it into a thin disk and leave on the heat for around 2 mins before flipping it and cooking for a minute on the other side.  Have fun with the flipping too – call the family in to watch this bit!
  4. And to put it all together!  Pop the crepe on a plate and spoon over with the chocolate sauce.  Fold or roll the crepe as you like it, drizzle a little more chocolate sauce over the top, and sprinkle over with a little icing sugar.  Repeat the process until all 4 crepes are cooked, filled and decorated.

Note: These crepes are delicious with slices of chopped banana added too.

Time: 25 mins to prepare, 10 mins to cook

Cocoa Treats: 4

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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

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10Apr 12

Chocolate Cake in a Mug

Chocolate Cake in a MugWell, here’s a little something completely different from the classic chocolate fudge cake.  There’s nothing posh about this cocoa treat, oh no… but chocolate cake in a mug is fast, fun and tasty to throw together for a mid-week pudding for the kids, or just for yourself whenever you need a little comfort food (shhhh don’t tell anyone).  If you’re making it just for one, simply halve the ingredients.

Ingredients:

  • 8 tbsp self-raising flour
  • 4 tbsp cocoa powder
  • 8 tbsp caster sugar
  • 6 tbsp milk
  • 6 tbsp chocolate chips
  • 6 tbsp sunflower oil
  • Splash of vanilla essence
  • 2 eggs

You will also need 2 large mugs

Preparation Guidelines:

Split all of the ingredients by half into 2 large mugs. Or, you can simply mix everything together in a bowl, then transfer the mixture evenly into the 2 mugs before cooking.

  1. First add all of the dry ingredients and stir them together with a teaspoon.
  2. Add the egg and thoroughly work the mixture together with the spoon.
  3. Add the oil and the milk and stir again.
  4. Splash in the vanilla essence, pour in the chocolate chips, and keep mixing.
  5. Cook the mixture in the mugs; put each mug in separately for 3 minutes (timing is for a 1000W microwave).
  6. Allow the cup to cool enough to handle it before you dig in to your yummy chocolate cake in a mug.

Note:    The cake mixture should rise over the top of the mug during cooking.

This cake is also really tasty eaten hot with vanilla ice cream, or any other flavour for that matter.  If you fancy it this way, simply transfer it to a bowl to serve and add the ice cream; the combination of hot cake and the ice cream will be wonderful!

Time: 5 minutes to prepare, 3 minutes to cook in the microwave for each mug of cake.

Cocoa Treats: Makes enough for 2 large mugs of cake!

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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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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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