I had a huge chocolate easter egg which i only opened yesterday, its a good quality milk chocolate and was wondering if anyone had any good recipes so i can use it up!
ThanksLeftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
try www.allrecipes.com. I use it all the time and its free. you can find any recipes there.Leftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
Ultimate chocolate cake
Ingredients
200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate
FOR THE GANACHE
200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar
Method
1.Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2.While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3.Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4.When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5.Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
and for the biscuits
Chocolate biscuit truffles
Ingredients
142ml pot double cream
150g white chocolate , broken into cubes
150g dark chocolate , broken into cubes
50g unsalted butter
4 shortbreads fingers, or biscuits, crumbled roughly
85g dried fruits (chopped apricots and cranberries are good)
zest 1 orange
icing sugar , for rolling
cocoa powder , for rolling
Method
1.Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.
2.Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.
3.Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made up to a day ahead.
This question has come up before. Thanks to TX2step. Liked it so much it was worth repeating.
You can always freeze the chocolate, and grate it (as you need it) during the year. A coffee bean grinder does a good job grating chocolate:) ..... Add some to Angel Food or chiffon cake (then melt some and drizzle over the frosted cakes) ... melt it to dip strawberries into
CHOCOLATE PEANUT BUTTER BARS
1 12-oz. pkg chocolate chips (substitute your chocolate)
1 cup chunky peanut butter
4-6 cups miniature marshmallows
Melt chocolate %26amp; peanut butter together slowly, until melted %26amp; well blended. Fold in marshmallows. Put into greased square pan and chill. Cut into bars
P.S. I would replace the marshmallows with rice krispies or cheerios or some other type of cereal.
chocolate spice cake
4oz margarine
7oz caster sugar
2oz chocolate
2eggs(yolk and white separated)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2teaspoon mixed spice
1/4 teaspoon ground cloves
6oz self-raising flour
8 tablespoons milk
2 teaspoons cut mixed peel
Cream together sugar and margarine until fluffy
Blend in melted chocolate and eggs
Mix salt and spices with flour and stir in alternately with the milk
Fold in the stiffly beaten egg whites and peel
Place mixture in greased 8 inch tin
Bake in moderate oven (325-350F gas 3-4) about 45 minutes
When cool spread with chocolate icing
2 1/2 oz margarine
1oz melted chocolate
8oz sieved icing sugar
3 tablespoons hot milk
1 teaspoon vanilla essence
melt margarine blending in chocolate then stir in icing sugar milk and essence
Beat until smooth and thick
( leave out spices and peel for a Chocolate Cake)
I always like making Cornflake chocolate cakes, just melt the chocolate, mix in the cornflakes, make little balls from the mixture, fridge, then eat :D
I'd just cut it in pieces, and share with any one I know who loves chocolate, and who will appreciate you remembering him/her.
You can make some Pillsbury croissants in the oven. Then melt some of your chocolate and drizzle it over the croissant.
Abellabug
i'd melt it down and make chocolate covered pretzels, raisins, nuts, strawberries, anything!
grate the chocolate and add to your favorite pancake recipe.
Melt the chocolate and mix with rice crispies.. pour into cupcake cases.. leave to set in a fridge for about 20 mins.. enjoy..
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