St Valentine’s Day is fast approaching so what better time to try some chocolate recipes? I couldn’t do chocolate recipes without adding in a few classics for you which involve other ingredients and are not all chocolate. Well I am still on my diet from Christmas! All the recipes are easy to do although some do take time like my chocolate cake. It’s a family favourite and always comes out when it’s time to make a birthday cake, but I must admit to getting carried away with the decorations on the top.
Chocolate and Peanut Butter Fudge
- ½ cup (1 stick) unsalted butter
- 1 10.5-ounce bag miniature marshmallows
- 1cup sugar
- 1 cup creamy peanut butter
- 1 cup heavy cream
- ¼ tsp kosher salt
- 16ounces chocolate, chopped
- ¼ cup coarsely chopped peanuts
Coat an 8-inch square baking pan with nonstick cooking spray and line with a piece of parchment or wax paper, leaving an overhang on two sides.
In a medium saucepan, combine the butter, marshmallows, sugar, peanut butter, cream and salt. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth, (8-10 minutes). Add the chocolate and stir until melted. Pour the mixture into the prepared pan and sprinkle with the peanuts. Let cool for 30 minutes, then refrigerate until set, (at least 3 hours and up to overnight). Use the paper to lift the fudge out of the pan. Cut into 36 squares.
Chocolate Espresso Mousse
- 8ounces chocolate, chopped, plus more, shaved, for garnishing
- 3 large egg yolks
- 2 tsp instant espresso powder
- 6 tblsp granulated sugar
- 2cups heavy cream
Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth, ensuring the bottom of the bowl does not touch the water. Remove from heat and let it cool slightly. In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the back of the spatula, (2-3 minutes and do not let it boil). Strain into the melted chocolate and whisk until smooth. Refrigerate until completely cooled, (about 30 minutes). Using an electric mixer, beat the remaining 1¼ cups cream and 2 tblsp sugar until stiff peaks form. In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.
- 240g butter
- 150g dark chocolate
- 60g cocoa/drinking chocolate
- 150g plain flour
- 500g caster sugar
- 5 eggs
- 150g chopped marshmallows
Preheat oven to 190ºC. Melt the butter and chocolate together very gently. Mix the cocoa with the flour and the sugar and, taking the butter off the heat, mix together. Mix in the beaten eggs and fold in the marshmallows. Turn the mixture into a baking tin and bake in the oven 190º for 20 minutes or until cooked. Allow to cool and slice.
Ma Millbank’s Chocolate Cake
- 200g butter
- 200g caster sugar
- 4 eggs
- 150g SR flour
- 50g cocoa
- 1 heaped tsp of baking powder
Heat oven to 190ºC. Beat the butter until creamy, add the sugar and again beat until creamy. Sieve together the flour and baking powder. Add eggs one at a time with a spoonful of flour – this will stop curdling. When all eggs mixed in, gently fold in the remaining flour until a smooth mixture. Too much mixing will lose all the air in the mixture. Pour into two cake tins and cook for 20 minutes or when a sharp knife comes out clean. Do not open the oven door for at least 15 minutes or cake will drop the air.
Butter Cream For Middle Of Sponge
- 100g butter
- 50g sieved icing sugar
- 50g cocoa powder
- Chocolate for top of cake
Cream butter and add sieved icing sugar and cocoa until smooth. If too runny add more icing sugar. If too stiff, add a few drops of cold water. Wait until cake sponge is cold before applying the butter cream
Melt chocolate in glass bowl above some hot water and pour over the top of the cake and decorate or double the butter cream quantities and spread the top with butter cream and decorate.
Chocolate Chip and Banana Muffins
- 1 cup sugar
- 1⁄3 cup margarine
- 2 eggs
- 4 bananas
- 1⁄3 cup water
- 11⁄3 cups flour
- 1 tsp baking soda
- 1⁄2 tsp salt
- 1⁄4 tsp baking powder
- 1⁄2 cup chocolate chips (optional)
Mix your sugar, margarine, eggs, bananas & water in bowl. Add your flour, baking soda, salt & baking powder in the same bowl & mix together. Mix in chocolate chips by hand if desired. Set oven at 190ºC. Prepare muffin cases in a tray & bake for 25 minutes.