Five recipes to try this World Chocolate Day

Five recipes to try this World Chocolate Day


Posted 6th Jul 2018 by Peter Byrne

Did you know tomorrow is World Chocolate Day (7th July)? Hello excuse to indulge…

We're sharing five of our favourite chocolate inspired recipes for you to try today!

Lindt Lindor Cookie Cups

Serves: 18 

You will need

For the cookie cups:

250g unsalted butter (at room temp)
150g light brown sugar
100g caster sugar
300g self-raising flour
60g cocoa powder, sieved
2 tsps vanilla extract
2 medium eggs (cold from the fridge)

For the filling

200g white chocolate
18 Lindt Lindor milk chocolate truffles (1 large carton Lindt Milk Chocolate Truffles 337g)

For the decoration

White chocolate
Your favourite Christmas sprinkles!

Directions

1 In a small bowl combine the flour and sieved cocoa powder.

2 In a separate bowl, cream the butter and sugars together until light and fluffy. Now add the vanilla extract, crack in the eggs and mix.

3 Add the dry ingredients into the wet and fold together until the mixture has formed wet dough. Cover with cling film and chill in the fridge for a minimum of 1 hour (leave over night for best results).

4 Once chilled, remove from the fridge and preheat the oven to 180°C. Grease two 12-hole muffin trays with a little butter or non-stick spray*. Now take your dough out of the fridge. Scoop approximately 1 tbsp of dough, roll it into a ball and place in one the muffin holes. Repeat this for the remaining 17 cookie cups.

5 Bake in the oven for 10-12 minutes until the edges are firm and the centres look slightly undone. Take out of the oven and use a teaspoon to shape a well in the centre of each cookie cup, pressing in the dough. Leave to cool for at least 10 minutes before turning out onto a wire rack. Whilst cookies are cooling, unwrap the Lindt truffles.

6 To fill your cookies, first melt the white chocolate in the microwave in 20 second blasts, stirring in between, until smooth. Use a teaspoon to carefully fill each cookie about half way with the melted chocolate (save ¼ of melted chocolate for drizzling later). Gently press a truffle into the centre of each chocolate-filled cup.

7 Finish by drizzling over remaining white chocolate with the edge of a teaspoon and decorating with Christmas sprinkles!

*If you only have one tray, then you can bake these cookies in two stages, just put the dough back in the fridge to chill whilst the first batch is cooking.

Chocolate Cheesecake with a Chocolate Puddle

Serves: 8-10 

You will need

Use a 21cm (8½ inch) round, 8cm (3¼ inch) deep loose-bottomed cake tin (pan)

For the base

20g (¾oz) hazelnuts, optional
45g (1½oz/3½ tbsp) unsalted butter
150g (5½oz) bourbon biscuits
15g (½oz/1 tbsp) caster (superfine) sugar
Pinch of salt

For the filling

150g (5½oz) dark chocolate, broken into small pieces
600g (21oz) full-fat cream cheese at room temperature
100g (3½oz/½ cup) caster (superfine) sugar
30g (1¼oz/¼ cup) cornflour (cornstarch)
20g (¾oz/scant ¼ cup) cocoa powder, plus extra to decorate
½ tsp vanilla bean paste
300ml (10fl oz/1¼ cups)
Double (heavy) cream
2 eggs

For the chocolate puddle

75g (2¾oz) milk chocolate
20g (¾oz/1½ tbsp) butter
1 tbsp golden syrup
80ml (3fl oz/⅓ cup) double (heavy) cream
Chocolate shavings (optional)

Directions

1 Preheat the oven to 160°C fan/180°C/350°F/gas 4. Grease and line the tin (pan) with non-stick baking paper.

2 First, make the base. Toast the hazelnuts, if using, in a dry frying pan (skillet), tossing occasionally so they don’t burn. Remove from the heat and leave to cool. Melt the butter in a small pan and set both to one side.

3 Separate the biscuits, remove the cream centre and discard. Place the biscuits, nuts, sugar and a pinch of salt in a food processor fitted with the blade attachment and blitz until everything resembles fine breadcrumbs. Add the melted butter, pulsing until it has been mixed through. Add the biscuit mix to the tin (pan) and press it down, covering the base in an even layer. Bake for 20 minutes, then leave to cool. Turn the oven down to 120°C fan/140°C/275°F/gas 1.

4 Now, make the filling. Place the chocolate in a heatproof bowl set over a pan of simmering water. Melt the chocolate, remove from the heat and set aside. Place the cream cheese, sugar, cornflour (cornstarch), cocoa, vanilla and cream in the bowl of a free-standing mixer and beat together using the paddle attachment. Add one egg at a time, continuing to beat until the mixture is smooth. Add the melted chocolate and give one final mix. Pour the thick chocolatey mixture on top of the pre-cooked biscuit base and bake for about 1½ hours or until just set. A slight wobble towards the centre should still be evident.

5 Switch off the oven, open the door slightly and leave the cheesecake inside to cool for an hour. This prevents the cheesecake from cracking (don’t get disheartened if it does crack, the chocolate ganache will hide it anyway). Remove from the oven and leave to cool completely at room temperature before taking it out of the tin – run a palette knife around the edge to make this easier. Place in the fridge, loosely covered for at least 6 hours to firm up.

6 To make the chocolate puddle, gently melt the chocolate, butter and syrup together in a heatproof bowl set above a pan of simmering water. Stir until smooth and combined, then add half the cream, stirring to incorporate completely before adding the rest. Remove the cheesecake from the fridge and dust around the edges with cocoa. Pour the ganache into the centre of the cheesecake to create a chocolate puddle. Sprinkle on some chocolate shavings if you wish. The cheesecake will benefit from reaching room temperature before slicing and serving. Serve with pouring cream or crème fraîche.

Recipe extracted from Soulful Baker by Julie Jones, published by Jacqui Small, out now.

Chocolate Eclairs & Profiteroles

Serves: 12 

You will need

A little TREX, for greasing
65g Plain flour
Pinch of salt
150ml Water
50g TREX, at room temperature
2 Large eggs, beaten
200ml Double or whipping cream
75g Plain chocolate, broken into pieces

Directions

1 Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease 2 baking trays with a little TREX. Sift the flour and salt onto a plate.

2 Put the water and TREX into a saucepan. Heat gently, so that the TREX melts, then bring up to the boil. Remove from the heat, then immediately add all the flour, beating vigorously with a wooden spoon so that the mixture forms a soft ball. Cook over a low heat for about 30 seconds. Cool for 5 minutes.

3 Gradually add the beaten eggs to the flour mixture using either a hand-held electric mixer or a wooden spoon, beating well between each addition. The mixture should be very smooth, shiny and thick.

4 Spoon the mixture into a large piping bag fitted with a plain nozzle. For eclairs, pipe twelve 10cm (4in) lengths on the baking sheets, allowing room for them to spread and rise. For profiteroles, pipe about 30 balls instead.

5 Bake for 10 minutes, and then open the oven door slightly for just 2 seconds to allow the steam to escape. Bake for a further 5-10 minutes until the pastry is golden brown and crisp.

6 Remove from the oven and split each éclair lengthways or stab each profiterole with a sharp knife to let the steam escape. Transfer to a wire rack to cool completely.

7 Fill the eclairs or profiteroles with whipped cream. Melt the chocolate in a bowl placed over a saucepan of simmering water. Dip the tops of the eclairs or profiteroles in the chocolate or spread it over them with a palette knife. Keep chilled.

Recipe courtesy of Trex

Swirl Brownies

You will need

120g coconut oil
60g plain chocolate, finely chopped
120g semi-sweet chocolate, finely chopped
160g plain flour
1/2 tsp baking powder
1/4 tsp salt
80g coconut sugar
3 large eggs
2 tsp Madagascar sugar

For the filling

120g cup agave
180g PBfit Peanut Butter Powder
1/4 tsp salt
1/2 tsp vanilla extract

Directions

1 Preheat oven to 160°C. Grease an 8 x 8-inch square baking pan with coconut oil.

2 Whisk together flour, baking powder and salt in a bowl.

3 Place coconut oil and chocolates in a heatproof medium bowl set over a pan of simmering water and stir until melted. Let it cool slightly.

4 Whisk coconut sugar into chocolate mixture. Add eggs and whisk until mixture is smooth. Stir in vanilla. Add flour mixture and stir until well incorporated.

5 In a medium bowl stir together coconut oil, agave, PBfit, salt and vanilla in a bowl until smooth.

6 Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise crosswise through layers.

7 Bake until an inserted toothpick comes out clean, about 35-40 minutes. Let cool completely before cutting into squares.

Recipe courtsy of PBfit Peanut Butter Powder

Mini Chocolate Sponge Puddings

You will need

A little TREX, for greasing
4tbsp chocolate spread
100g self-raising flour
1 ½ tbsp. cocoa powder
¼ tsp salt
75g light soft brown sugar
65g TREX, at room temperature
1 large egg
3 ½ tbsp. milk
½ tsp vanilla extract
Custard, to serve

Directions

1 Lightly grease four individual pudding basins with a little TREX, then add 1 tbsp. chocolate spread to each basin.

2 Sift the flour, cocoa powder and salt into a mixing bowl. Add the sugar, TREX, unbeaten egg, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.

3 Share the mixture equally between the pudding basins and level the tops. Cover each one tightly with a piece of foil.

4 Place the basins in a steamer, cover with the lid and steam steadily for 30-35 minutes, taking care that the steamer does not boil dry – top up with boiling water if necessary.

5 Carefully turn out the puddings and serve with custard.

Recipe courtesy of Trex





chocolateworld chocolate dayrecipesbaking


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