Tag: chocolate

Chocolate Crémeux Recipe

(above image from Gordons Restaurant with Rooms)

If you like chocolate, you’ll love this.

I’ve been asked for a recipe for something sweet and chocolatey, and this definitely fits the bill!

As you would expect using a better quality chocolate ends up with a better tasting desert.

Lets get to it!

Ingredients (serves 6-8)

For the base

  • 30g butter
  • 50g self raising flour
  • 30g demarara sugar
  • 1 or 2 tsp cocoa powder

For the filling

  • 1 egg
  • 100ml whipping cream
  • 150ml whole milk
  • 150g dark chocolate (min.70% cocoa solids)

Prep and Cooking (45+ minutes)

  1. First make the base, preheat the oven to 160-170°c (fan) and line a baking tray with baking paper and place a tart ring on top (if you don’t have a tart ring you can use the outer part of a cake tin that holds the base in place).
  2. Mix the butter, sugar, flour and cocoa powder to make a crumble and layer over the bottom of the tart ring to create the base, cook for 10-15 minutes, remove from oven and leave to cool.
  3. Now for the filling, make a bain marie with a bowl and saucepan of water to melt the chocolate in, whilst it’s melting bring the milk and cream to a boil and beat the egg in a seperate bowl.
  4. As the milk and cream comes up to boil remove it from the heat and slowly pour it over the egg whilst whisking constantly, then slowly pour this into the chocolate mixture whilst whisking.
  5. Pour the mixture over the base, cover with cling film and refrigerate for at least 6 hours.
  6. Enjoy! try not to put yourself ito a diabetic coma with these things..

More recipes soon!

White or dark chocolate and vanilla mousse recipe

When someone mentions mousse it always sounds fancy, but they’re not all that tricky to make, and plenty of fun to eat.

This recipe is a request for the Facebook page, feel free to message with any recipe requests.

To the recipe!

Ingredients (makes enough for 4, or maybe 1..)

  • 300ml double cream
  • 30-50g caster sugar
  • 3 egg yolks
  • 200g white or dark chocolate
  • Either vanilla flavouring, essence, extract or a fresh pod

Equipment

  • Saucepan
  • Whisk
  • Mixing bowl
  • Measuring jug
  • Ramekins, or something to put the mousse in

Prep and cooking (10-20 minutes)

  1. Put 60ml of cream in a saucepan with the vanilla and warm on a medium heat until it starts to bubble around the edges, don’t let it boil.
  2. Whisk the egg yolk and sugar in a mixing bowl until smooth and creamy, add a tablespoon of the hot cream to the eggs while mixing, do this a few times and then add it back to the saucepan. This is so the egg yolks don’t scramble.
  3. Turn the heat down low and whisk until it thickens a little, enough to coat the back of a spoon. (Don’t let it boil)
  4. Remove from the heat, smash the chocolate up and stir it into the cream mixture until it’s all dissolved and is nice and smooth, you shouldn’t need to return it to the heat for all the chocolate to melt but it will take a few minutes and you need to keep stirring it.
  5. Put this mix to the side to cool and in another bowl whisk the remaining 240ml of cream until whipped to soft peaks.
  6. When the chocolate mix is cool enough simply fold in the whipped cream, refrigerate and enjoy!

At a mousse end

A lot easier than you may have thought!

This can be combined with other deserts to make some great combinations, or just enjoyed on its own or with some berries do a garnish, or something.

More recipes soon!

Beautifully basic chocolate chip brownie recipe


Basic; in terms of your bog standard, no thrills brownie, but no stranger to extreme richness and rotting teeth.

Chocolate brownies!

Everyone still seems somewhat undecided if it sounds racist 🤔 but we don’t care about that!

Chocolate, and, butter! With loads of sugar! What’s not to like.

Ingredients (makes 15 brownies)

  • 400g butter
  • 400g caster sugar
  • 250-300g milk chocolate
  • 50-100g milk chocolate chips
  • 4 eggs
  • 200g plain flour
  • 1-2 tsp baking powder
  • Oil or butter to grease dish

Equipment

  • 2 mixing bowls
  • A hand whisk, electric is much easier
  • A sieve
  • A spatula
  • Microwave, or a saucepan and metal bowl to make a bain marie
  • I usually use a large Pyrex dish, which measures about 15cm x 30cm

Prep and cooking (40-60 minutes)

  1. Start but putting the chocolate and butter in a mixing bowl, if using a microwave use a plastic bowl and heat on full for 20-30 seconds, remove and stir and keep doing this until everything has melted, you want to try and heat it as little as possible and dissolve as much as possible by stirring. If using a saucepan and metal bowl then half fill the pan with water and bring to the boil, reduce the heat to low and put the bowl on top so the steam melts the chocolate and butter.
  2. Put the chocolatey butter liquid into the fridge.
  3. Turn the oven on to 160°c (fan).
  4. Crack the eggs into a clean mixing bowl and add the sugar. Whisk well on full speed for a minute or two until thick and foamy, it should be a pale golden colour. If using a manual whisk this should take 3-5 minutes.
  5. Take the chocolate mix out of the fridge and pour into the egg mix, use a spatula to empty the bowl.
  6. Mix well with a whisk.
  7. Sieve the flour and baking powder into the mix and fold in with the spatula. Folding in means gently mixing without knocking any air out.
  8. Grease the baking dish and fill with brownie mix.
  9. Sprinkle chocolate chips on the top and put in the oven for 20-25 minutes, it’ll be ready when you can put a skewer in the centre and it comes out clean.
  10. Eat lots of brownies.

Earn some brownie points

Originating in America, the little bites are true devils food. Butter. Sugar. Chocolate. Nice 😈

Once cool these can be cut into squares and individually wrapped in clingfilm to go the freezer.

When you fancy one just pop it in a bowl and cover it with the clingfilm and microwave on full for 1-2 minutes.