Indulge in chocolate recipes that will leave you wanting more…
Chocolate Ice-cream
Ingredients
- 1 cup full-cream milk
- 1 ¼ cups cream
- 2 T cocoa
- 6 free-range egg yolks
- 1 vanilla pod, seeded
- 120 g sugar100 g 70% dark chocolate, roughly chopped
- 100 g milk chocolate, roughly chopped
Instructions
- Whisk the milk, cream and cocoa in a saucepan over medium heat.
- Using an electric whisk, beat the egg yolks, vanilla seeds and sugar until thick and creamy. Whisk in the hot milk mixture and return to the saucepan.
- Add the chocolate, whisk until melted, then simmer over low heat until thick, whisking continually.
- Transfer to a bowl over iced water and whisk until cool. Churn in an ice-cream machine according to manufacturer’s instructions.
Cook’s note: There’s always room for dessert, so you might as well go all the way with this luscious frozen ganache. Yes, it’s ice cream, but not as you know it.
Source: https://taste.co.za/recipes/chocolate-ice-cream/
Chocolate Scrolls
Ingredients
- Couverture chocolate, broken into pieces
Instructions
- Place pieces of couverture chocolate (chocolate that contains a minimum of 32 per cent cocoa butter) in a glass bowl and fit over a saucepan of simmering water (ensure the bowl does not touch the water). Stir continuously until melted.
- Remove the bowl from the heat and pour out three-quarters of the molten chocolate onto a clean, cool, smooth surface (such as a slab of marble).
- Use a flexible spatula to thinly spread the chocolate onto the surface, then scoop it up repeatedly, ensuring you keep it movie.
- Return the chocolate to the bowl and mix in the reserved chocolate – when the temperature of the mixture reaches 32°C, your chocolate is ready to use.
ng as it cools to a temperature of 28°C (check this using a digital thermometer). - After tempering, spread the molten chocolate evenly onto a sheet of wax paper, then carefully roll into a thick tube. Leave to set before carefully peeling away the wax paper.
Source: https://taste.co.za/recipes/chocolate-scrolls/
Chocolate Meringue Tart
Ingredients
For the base:
- 80 g white chocolate, melted and cooled to room temperature
- 150 g Woolworth’s vanilla wafers, blended until fine
For the filling:
- 2 cups Woolworths double-thick cream
- 340 g 70% dark chocolate, broken into small pieces
- 340 g milk chocolate, broken into small pieces
- 110 g unsalted butter, cubed
- For the meringue topping:
- 250 g caster sugar
- 1 t cream of tartar
- salt, a pinch
- 5 T water
- 2 free-range eggs
Instructions
- To make the base, mix the white chocolate and wafers, then press into the base of a 30 cm cake tin. Chill until required.
- To make the filling, heat the cream until just below boiling point. Place the chocolate into a large bowl, then pour over the hot cream. Stir from the middle using a spatula, until the cream and chocolate are incorporated. Add the butter and mix until melted. Pour the filling onto the tart base and chill for 30 minutes to 1 hour.
- To make the meringue topping, place all the ingredients in a heatproof bowl. Place the bowl over a saucepan of cold water over high heat. Using an electric mixer, whisk at a low speed until the water in the saucepan comes to a boil, then reduce the heat to medium and whisk at a high speed for 7 minutes, or until the meringue is light and fluffy.
- When the chocolate tart is set, remove from the cake tin and cover the top with the meringue topping.
Cook’s tip: If you really want to impress, blowtorch the meringue topping before serving. If you don’t have a blowtorch, grill it under a very hot grill.
Source: https://taste.co.za/recipes/chocolate-meringue-tart/
Nutella And Peanut Butter French Toast
Ingredients
- 8 slices white bread
- 6 free-range eggs
- 1 cup cream
- 1 cup Nutella
- 1 cup smooth peanut butter
- 3 T canola oil
- 3 salted butter
- Cinnamon sugar, for serving (optional)
- Woolworths Madagascan vanilla ice cream, for serving (optional)
Instructions
- Preheat the oven to 180°C. Cut the crusts off the bread.
- Mix the eggs and cream using a whisk.
- Spread 4 slices of bread with Nutella and the remaining 4 with peanut butter. Sandwich the Nutella slices.
- In a large pan, heat the oil and butter until the butter is foamy, then dip each sandwich into the egg mixture and pan-fry on both sides until golden brown. Finish off in the oven to make sure they are piping hot.
with a peanut butter slice. - Serve for breakfast or dessert, with cinnamon sugar or ice cream.
Cook’s note: When I see peanut butter and Nutella meet on a French toast style sandwich, it makes me feel as happy as I do when I occasionally indulge in a Ferrero Rocher!
Source: https://taste.co.za/recipes/nutella-and-peanut-butter-french-toast/
Chocolate Chunk Brownie Cupcakes
Ingredients
- 150 g flour
- 75 g good-quality cocoa
- 130 g brown sugar
- 290 g caster sugar
- 175 g butter, melted and cooled
- 1 t vanilla paste
- 3 free-range eggs
- 100 g macadamia nuts, roughly chopped
For the ganache:
- 200 g milk chocolate
- 100 g dark chocolate
- 1 x 385 g can condensed milk
Instructions
- Preheat the oven to 180°C and line a 12-hole muffin pan with cupcake holders.
- Place the flour, cocoa, brown and caster sugar, butter, vanilla paste and eggs into a large mixing bowl and whisk until smooth.
- Add the macadamia nuts and fold through. Spoon the mixture into the cupcake holders, filling them three-quarters of the way.
- Bake for 20 minutes, or until cooked through but fudgy in the centre.
- To make the ganache, melt the chocolate over a saucepan of simmering water. Fold through the condensed milk, then spread onto the cupcakes.
Cook’s note: This is the ultimate chocolate cupcake: packed with nuts, melty on the inside and topped with condensed-milk ganache.
Source: https://taste.co.za/recipes/chocolate-chunk-brownie-cupcakes/
Mexican Hot Chocolate
Ingredients
- 2 cups milk
- 100 g good-quality 70% chocolate, broken into pieces (I use Lindt)
- ½ t ground cinnamon
- ½ t vanilla extract
- ½ t chilli flakes ½ t
- 4 T almond flour
- 2 T sugar (or more if you insist)
Instructions
- Place all the ingredients in a saucepan and bring to a boil over medium heat, whisking continually.
- Once the mixture begins to bubble and thicken, remove from the heat and whisk some more before serving it piping hot in small mugs with spoons to scoop up the nutty, spicy, chocolatey goodness.
Cook’s note: This hot chocolate will warm up a cold heart and spice up the most lacklustre of conversations. Promise.
Source: https://taste.co.za/recipes/mexican-hot-chocolate/
Glazed Marble Cake
Ingredients
- 1 x 650 g box Woolworth’s chocolate cake mix
- For the marble glaze:
- 100 g dark chocolate, melted
- 100 g white chocolate, melted
- 100 g milk chocolate, melted
- 1⁄2 cup milk
- 5 T cream
- 50 g caster sugar
Instructions
- Bake the chocolate cake according to package instructions and allow to cool.
- To make the marble glaze, place the chocolates in 3 separate bowls. Heat the remaining ingredients in the microwave or in a saucepan. Once hot, divide evenly between the dark, white and milk chocolate.
- Pour a few tablespoons of each chocolate over the cake until all the icing has been used. Smooth using a palette knife.
Cook’s note: This easy way of decorating a cake is always a showstopper.
Source: https://taste.co.za/recipes/glazed-marble-cake/
Double Trouble Chocolate Chip Cookies
Ingredients
- 115 g butter
- 100 g white sugar
- 100 g light brown sugar
- 1 free-range egg
- 1 t vanilla extract
- 180 g cake flour
- ½ t bicarbonate of soda
- 100 g milk chocolate, roughly chopped
- 100 g macadamia nuts
- 8 T chocolate spread, chilled for 2 hours
- Preheat the oven to 180°C
Instructions
- Cream the butter and sugar until pale and fluffy. Add the egg and vanilla and beat.
- Sift together the flour and bicarbonate of soda and slowly fold into the butter-and-sugar mixture.
- Once combined, add the chocolate and macadamia nuts and gently work into the dough.
- Flatten a spoonful of dough in your palm, spoon a little chocolate spread into the centre and fold closed, sealing the chocolate spread inside. Take care not to squeeze out any chocolate spread.
- Place on a baking tray, press down lightly and bake for 20 minutes, or until golden brown. Remove from the oven and allow to cool.
Cook’s note: A double whammy of chocolate and a molten, oozy centre makes these the best cookies ever.
Source: https://taste.co.za/recipes/double-trouble-chocolate-chip-cookies/