12 incredible chocolate recipes to celebrate National Chocolate Week
Just feast your eyes on these, would you…?
Posh fridge cake
The easiest cake you’ve ever made — incredibly quick to mix together, but remember to leave plenty of time for the cake to set in the fridge or it will crumble as you cut it.
Makes 20 pieces
Preparation time: 15 minutes
200g (7oz) dark chocolate broken into pieces 50g (2oz) butter 2 tablespoons golden syrup 180g pack soft amaretti biscuits or 175g (6oz) good shortbread biscuits, roughly broken into pieces 50g (2oz) pistachio nuts, roughly chopped 175g (6oz) raspberries 150g (5oz) blueberries 75g (3oz) white chocolate, melted
Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.
Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.
Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix. Spoon into the paper lined tin and press into an even layer. Sprinkle with the remaining nuts and fruit. Chill for 3 hours until firm.
To finish, drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessertspoon, then chill for an extra 30 minutes until set. Lift the cake out of the tin, peel away the paper and cut into small squares. Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon. Keep in the fridge and eat within 2 days.
Chocolate & raspberry tart
Serves 8
Preparation time: 30 minutes
Chilling time: 30 minutes
Cooking time: 40–50 minutes
Chocolate pastry
175g (6oz) plain flour 15g (1/2oz) cocoa powder 50g (2oz) caster sugar 100g (4oz) butter, diced 2 egg yolks
Filling
250ml (8fl oz) double cream 125ml (4fl oz) semi skimmed milk 150g (5oz) dark chocolate, broken into pieces 2 medium eggs 65g (21/2oz) caster sugar ½ teaspoon vanilla bean paste or extract 175g (6oz) pack fresh raspberries Extra raspberries and a little sifted cocoa powder to decorate
To make the pastry, sift the flour and cocoa into a bowl, add the sugar and the butter and rub the butter in with fingertips or an electric mixer until it resembles fine crumbs.
Stir in the egg yolks and gradually bring the crumbs together, squeezing with fingertips and bring together to form a ball. Adda little cold water if needed.
Knead the pastry lightly and roll out thinly on a lightly floured surface. Lift the pastry over a rolling pin and then drape into a 24cm (9½in) fluted flan tin that is 2.5cm (1in) deep. Ease the pastry into the flan tin, pressing into the flutes. Trim the pastry a little above the top of the tin with scissors to allow for shrinkage during baking. Prick the base with a fork and chill in the fridge for 30 minutes.
Preheat the oven to 190°C/375°F/Gas Mark 5. Transfer the chilled tart tin to a baking sheet, line the pastry case with a large square of non-stick baking paper and fill with baking beans. Cook for 10 minutes. Carefully lift the paper and beans out of the pastry case and cook for 5–10 more minutes until the base is crisp.
Meanwhile make the filling — pour the cream and milk into a saucepan, bring just to the boil, take the pan off the heat and add the chocolate. Leave for five minutes until melted. Whisk the eggs, sugar and vanilla together in a bowl until smooth and gradually whisk in the warm chocolate milk.
Sprinkle the raspberries over the base of the warm pastry case. Strain the warm chocolate cream into the tart case andcook in the oven reduced to 160°C/325°F/Gas Mark 3 for 25–30 minutes or until just set with a slight wobble in the centre. Leave to cool at room temperature for at 1–1½hours. The tart can be made in advance and chilled in the fridge but the filling will be much firmer when sliced.
When ready to serve, remove the tin and transfer tart to a serving plate. Sprinkle a few extra raspberries over the top and decorate with a little sifted cocoa. Cut into slices to serve.
Strawberries and Sandcastles
Remember summers at the beach by serving these bite sized British strawberries dipped in dark glossy chocolate, flavoured with just a hint of orange over a bed of crushed biscuit crumbs — or press the mixture into mini buckets or dariole tins for a fun take on a sandcastle.
Serves 6
‘Sand’ Biscuits
225g/8oz gluten free flour
Large pinch of fine salt
1 vanilla pod, slit lengthways, seeds scraped from pod
55g/2oz icing sugar
110g/4oz butter, diced
1 egg yolk
2–3 teaspoons water
6 ice cream cones
55g/2oz butter
Chocolate Strawberries
200g/7oz dark chocolate, broken into pieces
Finely grated zest of 2 medium oranges
2 teaspoons light olive oil
500g/1lb 2oz strawberries, chilled
To make the sand biscuit, preheat the oven to 180oC/160oC fan assisted/Gas Mark 4. Add the flour, salt, vanilla seeds and icing sugar to a bowl or food processor. Add the butter and rub in until fine crumbs. Add the egg and just enough water to mix to a soft dough.
Roll the dough out between two sheets of non-stick baking paper, slide on to a baking sheet then chill for 20 minutes.
For the strawberries, add the chocolate, orange rind and olive oil to a bowl set over a saucepan of gently simmering water, making sure that the water doesn’t touch the base of the bowl. Heat until just melted then stir until smooth.
Strain the chocolate through a fine sieve into a bowl, if liked then dip the strawberries into the chocolate and put on to a tray lined with non-stick baking paper. Put in a cool place to set.
Crush the biscuit and ice cream cones into fine crumbs. Melt the butter in a small saucepan, mix in 225g/8oz of the crumbs then pack into 6 small buttered mini buckets or dariole moulds. Chill 10 minutes then loosen and turn out on to small plates. Scatter extra crumbs on to the plates then arrange the strawberries on top, adding little flags or plastic spoons if liked.
Cook’s tip
Short of time? Cheat and use two bars of your favourite brand of flavoured chocolate.
Brandied chocolate truffles
Chocolate truffles with a surprise raspberry centre to melt even the most unromantic of hearts.
Makes 24 Preparation time: 45 minutes Chilling time: 4½–5 hours
150ml (1/4 pint) double cream 200g (7oz) dark chocolate, broken into pieces 2 tablespoons icing sugar 3 tablespoons brandy, cherry brandy or kirsch 24 raspberries — about 100g (4oz) fresh raspberries Little sifted cocoa powder for shaping
To finish: 200g (7oz) dark chocolate, broken into pieces Tiny pieces of crystallised rose petals or pink edible glitter flakes Petite four cases, a pretty box, tissue paper and fine ribbon for wrapping
To make the truffles, pour the cream into a small saucepan, bring just to the boil then take off the heat and add the chocolate pieces. Set aside for 5 minutes or so until the chocolate has melted.
Add the sugar and brandy or kirsch and stir until smooth. Leave to cool then transfer to the fridge for about 3 hours until firm.
Scoop teaspoons of the truffle mixture on to baking sheet and continue until you have 24 mounds, all about the same size. Make a dip in the centre of each, add a raspberry then press the truffle mixture around the raspberry to enclose it completely. Next roll them between two hands dusted with sifted cocoa powder to get an even round shape. Return the truffles to the fridge to chill for 1 hour or so until firm.
To decorate, add the dark chocolate pieces to a bowl and set this over a saucepan of very gently simmering water so that the bowl stands above the top of the pan and the base of the bowl is not touching the water. Heat for about 5 minutes until the chocolate has just melted.
Take the bowl off the pan then slide the prongs of a fork under one of the truffles, and hold this over the melted chocolate. Using a teaspoon, spoon a little of the melted chocolate over the top to cover completely. Slide off the fork on to a baking sheet lined with non-stick baking paper. Continue until all the truffles have been coated, and sprinkle with tiny pieces of crystallised rose petals or glitter flakes.
Chill for about 30 minutes or until firm, then transfer the truffles to petit four cases and pack into a box lined with tissue paper or non-stick baking paper. Add the lid and tie with ribbon. Keep in the fridge and eat within 3 days.
Chocolate fondue
Made in minutes, pour this wonderfully luxurious fondue into a pretty heart shaped cup or keep hot in a mini fondue bowl with a burner.
Serves 2 Preparation time: 5 minutes Cooking time: 5 minutes
2 strips of orange rind pared from a whole orange with a vegetable peeler Large pinch ground cinnamon 3 tablespoons caster sugar 120ml (4fl oz) or 8 tablespoons water 150g (5oz) dark chocolate, broken into pieces 2 tablespoons double cream, plus 1 tablespoon to decorate 350g (12oz) mixed strawberries, raspberries and blueberries
Add the orange rind, cinnamon, sugar and water to a small saucepan and heat gently until the sugar has dissolved. Simmer for 3–4 minutes until syrupy and leave to cool for 10 minutes or longer for the flavours to develop.
Discard the orange rind and reheat the syrup. Take off the heat, add the chocolate and leave until melted. Stir until smooth and mix in 2 tablespoons of cream until glossy. Reheat gently if needed.
Arrange the fruit on a plate with fondue skewers or small forks and pour the fondue sauce into a cup or fondue pot set over a burner. You can even use the saucepan you have been cooking with. Decorate with an extra drizzle of cream and swirl with a skewer. Start dipping!
Tip For a minted chocolate fondue, substitute the orange and cinnamon for 2 stems of fresh mint instead of the orange and cinnamon.
Mini raspberry and chocolate nests
These are fun to make and decorate –perfect for a real tea time treat, they can also be made into individual birthday cakes with the simple addition of a candle in the centre of each one.
Makes 12
Preparation time: 15 minutes
Cooking time: 12–15 minutes
Finishing time: 15 minutes
Little oil for greasing
25 g (1 oz) cocoa
3 tablespoons boiling water
175 g (6 oz) soft margarine
175 g (6 oz) caster sugar
150 g (5 oz) self-raising flour
Half teaspoon baking powder
3 eggs
To finish
300 ml (1/2 pint) double cream
100 g (4 oz) white chocolate curls
250 (9 oz) raspberries
Preheat the oven to 180oC, 350oF, gas mark 4. Lightly brush the insides of a 12 section deep muffin tin with a little oil and line the base of each one with a circle of greaseproof or non-stick baking paper.
Put the cocoa into a small bowl, mix in the boiling water until a smooth paste then leave to cool.
Put the margarine, sugar, flour and baking powder into a mixing bowl, add the cocoa paste and the eggs and beat until smooth. Divide the mixture evenly between the sections of the muffin tin, smooth the tops level then bake for 12–15 minutes until well risen and the tops spring back when lightly pressed with a fingertip.
Leave for 5 minutes then loosen the edges with a knife, turn out on to a cooking rack and peel off the paper.
Whip the cream in the rinsed and dried mixing bowl until it forms soft swirls. Split the cakes in half then sandwich back together with cream, spreading the remainder on top. Arrange the raspberries in the centre of each cake then sprinkle the chocolate curls around the edge to make a nest. Arrange on a plate to serve.
Tip:
To make chocolate curls, unwrap a block of white chocolate and turn over so the underside is uppermost on a chopping board. Run a swivel bladed vegetable peeler along the edge to make curls. If the curls are very tiny, put the chocolate on a plate and microwave on full power for 10 seconds to soften the chocolate then try again. If it is still difficult microwave once more and then try.
White chocolate and raspberry tiramisu
A lighter summery version of the classic Italian coffee and mascarpone layered dessert.
Serves 4
Preparation time 20 minutes
Cost per portion £1.40
4 tsp instant coffee
250ml/8fl oz boiling water
75g/3oz icing sugar
24 sponge finger biscuits or 125g/41/2oz
250g/8oz reduced fat mascarpone cheese
200g/7oz fromagefrais
3 tbsp kirsch or white rum, optional
225g/8oz fresh raspberries
50g/2oz white chocolate, finely chopped
Add the coffee and 4 tbsp of the icing sugar to a shallow dish then pour on the boiling water and stir until the coffee and sugar have dissolved. Dip half the biscuits one at a time into the coffee mix then break into large pieces and arrange in an even layer in the base of 4 dessert glasses.
Mix the mascarpone cheese with the fromagefrais and remaining icing sugar. Spoon half the mixture into the glasses.
Crush 175g/6oz of the raspberries with a fork, mix with the kirsch or rum if using then spoon into the glasses. Sprinkle with half the chopped chocolate.
Dip the remaining biscuits in the coffee, add to the glasses as before. Top with the remaining mascarpone mix and spread into an even layer then add the whole raspberries and chocolate. Chill until ready to serve.
Chocolate dippers
Perfect party finale?
Simply melt the chocolate, in a bowl set over a small saucepan of gently simmering water.
Use a combination of milk, dark or white chocolate.
Leave to set on a baking sheet lined with non-stick baking paper in a cool place.
Or…
Sprinkle with chopped pistachio, hazelnuts or desiccated coconut.
For a little glitz sprinkle with coloured edible glitter flakes or pastel coloured sugar sprinkles.
Leave to set on a baking sheet lined with non-stick baking paper in a cool place.
Raspberry and white chocolate muffins
Few combinations are loved as much as raspberries and white chocolate.
Makes 10
Preparation time: 20 minutes
Cooking time: 20 minutes
For the muffins
300 g (11 oz) plain flour
3 teaspoons baking powder
½ teaspoon bicarbonate of soda
100 g (4 oz) caster sugar
75 g (3 oz.) butter, melted
3 eggs
150 g (5 oz.) natural fat free yogurt
1 teaspoon vanilla essence
175 g (6 oz.) raspberries
100 g (4 oz.) white chocolate diced
To decorate
50g (2 oz.) white chocolate, melted
Line a 12 hole muffin tin with 10 muffin cases. Mix the flour, baking powder, bicarbonate of soda and sugar together in a bowl.
Fork the melted butter, eggs, yogurt and vanilla together in a second bowl until just mixed then add to the dry ingredients and fork together until just mixed. Add the raspberries and diced chocolate, mix together briefly then spoon into muffin cases.
Bake in a preheated oven set to 190°C (375°F) Gas Mark 5 for 15–20 minutes until well risen and golden. Leave to cool for 10 minutes then loosen the edges of the cases with a round bladed knife, lift muffins out of the tin and cool on a wire rack.
Decorate the muffins with melted chocolate drizzled from a spoon or piped from a paper piping bag with the tip snipped off — no need for a piping tube. Leave to harden for 5–10 minutes before serving.
Chilled berries with white chocolate sauce
Fancy a really indulgent pud but don’t have the energy to cook? Just warm white chocolate, cream and vanilla together and drizzle over fabulous seasonal berries for the easiest pudding ever.
Serves 4
Preparation time: 10 minutes Cooking time: 5 minutes
200g (7 oz) good quality white chocolate, broken into pieces 600g (1lb 6oz) mixed berries taken straight from the fridge, hulled 250ml (8fl oz) double cream 1 teaspoon vanilla bean paste 1 tablespoon runny honey Little coarsely grated white chocolate to decorate
Add the chocolate to a bowl and set this over a saucepan of gently simmering water, making sure that the base of the bowl is not touching the water. Heat gently for five minutes until the chocolate has melted.
Meanwhile divide the berries between serving glasses, halving or quartering any large strawberries.
Gradually stir the cream into the chocolate then mix in the vanilla and honey until smooth. Continue heating, stirring from time to time for five minutes until the sauce is hot.
Pour the chocolate cream over the berries, decorate with grated chocolate and serve immediately.
White chocolate and raspberry blondies
Cuts into 12
Preparation time: 30 minutes
Cooking time: 30–35 minutes
150 g (5 oz) white chocolate
100 g (4 oz) butter
3 eggs
175 g (6 oz) caster sugar
1 teaspoon vanilla essence
200 g (7 oz) self-raising flour
1 teaspoon baking powder
175 g (6 oz) raspberries
75 (3 oz) white chocolate, melted to decorate
Preheat an oven to 180°C, 350°F, gas mark 4. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin.
Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted.
Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up.
Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. Pour the mixture into the lined tin and sprinkle with the raspberries.
Bake for 30–35 minutes until well risen, the top is crusty and the centre still a little soft. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. Drizzle with the melted chocolate to decorate then leave to set. Cut into squares and peel off the paper to serve.
Tip:
Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.
White chocolate and mixed berry cups
Serves 2
Preparation time: 15 minutes
Chilling time: 1–2 hours
Finishing time: 15 minutes
65 g (21/2 oz) good quality white cooking chocolate
Few drops pink food colouring
100 ml (31/2 floz) double cream
1 tablespoon white rum, grand marnier or other favourite liqueur
1 tablespoon icing sugar, plus extra sifted sugar to decorate
50 g (2 oz) raspberries
50 g (2 oz) small strawberries, halved or quartered depending on size
50 g (2 oz) blueberries
Little sifted icing sugar, optional
Break the chocolate into pieces and melt in bowl set over a small saucepan of gently simmering water. Cut two squares of non-stick baking paper about 15 cm (6 inches) across.
Divide the chocolate between the squares of paper, add a drop or two of pink food colouring then spread each into a large wavy edged circle with a round bladed knife to give a marbled effect. Drape each circle over an upturned tumbler so that the chocolate is uppermost and leave to harden in the fridge for at least 1 hour.
When the chocolate if firm, gently lift the paper off the glass, turn the moulded chocolate up the other way and very carefully peel the paper away. Set each chocolate cup on a plate.
Whip the cream until just holding its shape, flavour with the liqueur and sugar then fold in the fruit. Spoon into the chocolate cups, dust lightly with a little sifted icing sugar if liked and refrigerate. Serve within 1 hour of finishing.
Tip:
These cups can also be made with a mix of dark and white melted chocolate or all dark chocolate if preferred.
Originally published at https://www.thenationalstudent.com.
