Skip to main content

01777 712609


Indulge

Recipes For Chocoholics

A selection of chocolatey recipes by food demonstrator & home economist, Teresa Bovey.
 |  Teresa Bovey  |  Food & Drink

Fluffy American  Style Pancakes

Ingredients

  • 150g self raising flour
  • 1 tsp baking powder
  • Pinch of salt
  • 25g caster sugar
  • 2 large eggs
  • 150mls milk
  • 25g melted butter
  • Butter or oil for frying
  • Fresh fruits to serve – bananas, strawberries, blueberries

Method

  1. Mix together the self raising flour, baking powder, salt and sugar. 
  2. Whisk the egg, milk and melted butter together in a small jug.
  3. Heat a large frying pan over a moderate heat, add a tsp butter or spritz with a little oil and drop small ladle-fuls of the batter mix onto the pan.
  4. Cook until the surface is covered with small bubbles.
  5. Turn with a palette knife and cook on the other side until golden brown.

Serves 8

Chocolate Sauce

Heat together 100g chocolate, 1 tbsp golden syrup and 120mls single cream in a small saucepan for 2-3 minutes or in a microwave on a medium setting for 1-2 minutes. Whisk and serve over pancakes, ice cream or profiteroles. Makes 150mls.

Nutty Chocolate Brownies

Ingredients 

  • 100g mixed nuts – pecans, brazil nuts, hazelnuts, roughly chopped
  • 50g dark chocolate pieces
  • 110g butter, cubed
  • 2 large eggs, beaten
  • 225g granulated sugar
  • 50g plain flour
  • 1 tsp baking powder
  • Pinch of salt

To serve

Vanilla or banana ice-cream 

Method

  1. Preheat the oven to 170ºC Fan/Gas 4.
  2. Line and grease an 18cm x 28cm baking tin.
  3. Place the chopped nuts onto a baking sheet and roast for 6-7 minutes. 
  4. Place the dark chocolate and butter into a large bowl and microwave on full power for 1-2 minutes.
  5. Stir in all the remaining ingredients until blended and spread the mixture into the prepared tin. 
  6. Bake for 25-30 minutes. Remove tin from the oven and leave to stand for 10 minutes.
  7. Cut into 12-15 squares.
  8. Transfer with a palette knife-the brownie will be crisp on the outside and a little squishy inside.
  9. Serve warm with a spoonful of vanilla ice-cream.

The  Chocoholic's  Guide  To   Chocolate.

Don’t feel too guilty when you tuck into chocolate, as recent scientific research has established that dark chocolate consumed in moderation can be a healthy addition to a balanced diet. Researches have identified the presence of flavonoids in cocoa, a naturally occurring anti-oxidant, which thins the blood and prevents clotting. It also contains Theobromine, a mild stimulant and anti-depressant, and this helps to promote a positive mental attitude. 

Tips 

  • Always store chocolate in a cool dry place.
  • High humidity or moisture may cause a white haze or spots to appear on the surface – this is known as moisture bloom and means that the cocoa butter has separated. It is still fine to use.
  • When melting chocolate, remember the lighter the chocolate the harder it is to melt. Use  a bowl that fits over a pan which contains about two inches of simmering water. Water or steam should not come into contact with the melting chocolate or it will solidify or ‘seize’.
  • Chocolate may also be melted in the microwave. Break up the squares into a bowl and use a medium power level for best results. 75g will take approximately 3 minutes to melt. Watch timings carefully as it is easy to overcook and it can become hard and granular. 
  • Chocolate with a higher cocoa content (70%) is best for cooking. 
  • White chocolate is not true chocolate, as it does not contain chocolate liquor. It is made from cocoa butter, milk and sugar. 
  • Encourage children to eat more fruit by dipping segments of orange, apple, pineapple or grapes into melted dark chocolate. Place on a sheet of waxed paper to set.
  • If you are trying to slim, remember that the flavour of a tiny square of chocolate with a higher cocoa content lasts longer in your mouth, so you are not tempted to eat as much of it.

Types of chocolate

  • Plain Dark Chocolate – this doesn’t contain milk solids and has a high percentage of cocoa solids usually a minimum of 40%
  • Use chocolate with a minimum percentage of 54% for cooking. Chefs tend to use chocolate with 70% cocoa solids  whilst bitter dark chocolate can have 80-90%.
  • Milk Chocolate – is mild and sweet and is the most popular eating chocolate and contains powdered milk and cocoa solids.
  • White Chocolate – contains cocoa butter, sugar and milk. Melt vary slowly as it does not withstand heat.
  • Cocoa – made from pure cocoa mass aftermost of the cocoa butter has been extracted. It is then roasted and ground.

More Tips

  • To make chocolate shavings – put a bar of chocolate on a plate and microwave on medium for 40 seconds. Use a small sharp knife and push the length of the chocolate to make curls or shavings.
  • If you over heat  chocolate it will seize or stiffens during melting, take it off the heat, remove any beads of steam and whisk in 1-2 tsp vegetable oil until it is smooth again. The higher percentage of cocoa butter the more easily chocolates softens and melts.

Chocolate Truffle Torte

Ingredients

  • Butter for greasing
  • 25g digestives, crushed 
  • 30g amaretti biscuits, crushed
  • 225g dark chocolate (70% cocoa)
  • 2 tbsp liquid glucose
  • 2 tbsp Amaretto 
  • 300mls double cream at room temperature

To serve

Single cream 

Method

  1. Line a 20cm cake tin with baking parchment and grease the base and sides with soft butter.
  2. Place the crushed biscuits over the base of the tin.
  3. Break the chocolate into squares and put into a bowl with the glucose and place over a pan of gently simmering water.
  4. Leave until the chocolate has melted. Remove from the heat.
  5. Whisk the double cream in a separate bowl until slightly thickened.
  6. Fold half of the cream into the chocolate and then fold that mixture into the rest of the cream.
  7. Spoon into the prepared tin and tap gently to even the mixture. 
  8. Cover with cling film and chill overnight.
  9. Just before serving, run a warm knife round the edge to loosen the torte and remove from the tin.
  10. Turn torte over onto a plate and serve with single cream.