25 Jan Some of my Favourite Chocolate Recipes
This week I have been wanting chocolate. I don’t have it that regularly due to the reactions it gives me because of Non –ulcer (functional) Dyspepsia. But occasionally I treat myself not; only because I enjoy it, but also because I am trying to have a healthier relationship with food which is no longer filled with anxiety, but balance. So I thought I would share some of my favourite chocolate recipes with you all.
The first recipe a friend told us about from taste.com.au
Chocolate Mousse in minutes
300g good quality dark chocolate (our family prefers milk chocolate), roughly chopped
1/4 cup (55g) caster sugar
1 tablespoon good – quality cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve (if you wish, our family doesn’t usually have the extra)
Grated chocolate, to serve (optional)
- While the recipe calls for chocolate to be melted over a water bath we have found melting in the microwave works just as well
- Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined
- In a separate bowl, whip cream until thickened, be careful not to over – beat. Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve
The second recipe I adapted from a cookbook by The Australian Women’s Weekly to suit my own tastes.
Mississippi mud cake
250g butter, chopped
150g milk eating chocolate, chopped coarsely
2 cups (440g) caster sugar
1 cup (250ml) hot water
1/3 cup (80ml) milk
1 tablespoon Milo
1 1/2 cups (225g) plain flour
1/4 cup (35g) self – raising flour
1/4 cup (25g) cocoa powder
2 eggs, beaten lightly
1/2 cup (125ml) cream
200g milk eating chocolate, chopped coarsely
- Preheat oven to 160˚C/140˚C fan –forced. Line base and side of a deep 20cm – round cake pan with baking paper
- Combine butter, chocolate, sugar, water, milk and Milo in medium saucepan. Using wooden spoon, stir over low heat until chocolate melts
- Transfer mixture to large bowl; cool 15 minutes. Whisk in combined sifted flours and cocoa, then egg. Pour mixture into a prepared pan.
- Bake cake about 1 1/2 hours. Stand cake in pan 30 minutes before turning, top – side up, onto wire rack to cool.
- Meanwhile, make chocolate ganache; spread over top of cake
- While the recipe calls for a water bath, melting chocolate in microwave, then stirring in cream until smooth works just as well
We discovered the third chocolate delight at a Christmas shop opening; Mum is not sure if she found the recipe online or recreated it at home.
Your choice of favourite chocolate cake
1 tin condensed milk
1 tablespoon cocoa
1 1/2 blocks milk eating chocolate (note: 1 block coats 22 balls)
- Crumble cake in medium bowl. In a separate bowl melt condensed milk and butter in microwave. Combine cake, melted condensed milk and butter and cocoa. Depending on size cake you may need more or less of the butter/cond milk mix as the mixture needs to be really moist
- Chill mix
- Roll into balls
- Chill balls and tray
- Melt chocolate
- Use teaspoon to roll balls in melted chocolate, cover tray in foil and place balls on tray. Chill coated balls and transfer to container
Psalm 107:8 -9 “Let them give thanks to the Lord for his unfailing love and his wonderful deeds for men, for he satisfies the thirsty and fills the hungry with good things.”
Invite your family and friends over and enjoy!