July 7 is World Chocolate Day! How about some some quirky chocolate recipes to try out at home?
Chilly Chocolate: Make Chocolate Day Spicier!
Chilly and chocolate – oxymorons but a deadly combo!
For the chocolate shell: 300g dark chocolate (chopped finely)
For the chocolate ganache filling: 150g Dark chocolate | 1 tsp Chocolate extract | 100ml Double cream | 1 tsp Chilli powder
- Break up half chocolate into a double boiler.
- Bring the temperature to 42°C/110°F, then remove from heat and allow to cool. Continue to monitor the temperature until it reaches 32°C/90°F.
- Carefully spoon the chocolate into the moulds using the back of the teaspoon or a decorating brush to smooth. Tip the mould up to remove any excess chocolate, pouring it back into the bowl.
- Chill for 10-15 minutes, until the chocolate sets.
- To make the ganache, place the cream, chocolate and chilli powder (use more or less as per taste) in a heatproof bowl and melt over a pan of simmering water.
- Remove from heat and allow to thicken until it reaches a consistency to fill your chocolates.
- Once the chocolates in the moulds have set, fill them with the chocolate chilli ganache.
- Chill further in the fridge until the ganache has hardened.
- Meanwhile, melt the remaining chocolate as before and carefully spoon over the ganache to seal the chocolate. Chill for 15-20 minutes.
- Once completely set turn out the chocolates .
2. Cheese and Chocolate: Make Chocolate Day say “Mmmmm”!
The yummiest ingredients combine to make a heavenly appetiser!
Soft cheese | Chocolate Spread | Toasted bread slices
1.Place a slab of soft, creamy cheese and a stack of toasted bread slices on a cheese board or slate.
2.Scoop some chocolate-hazelnut spread (such as Nutella) into a bowl.
3.Make chocolate-and-cheese crostini; sprinkle with sea salt, if desired.
Bittersweet Chocolate Souffle: Chocolate Day Finale
- unsalted butter, at room temperature, for the baking dish
- 1/3 cup granulated sugar, plus more for the baking dish
- 6 ounces bittersweet chocolate, chopped
- 1/3 cup whole milk
- 4 large egg yolks, at room temperature
- 8 large egg whites, at room temperature
- confectioners’ sugar, for dusting
- vanilla ice cream, for serving
- Heat oven to 375° F and set an oven rack in the lowest position. Generously butter a 6- to 7-cup soufflé dish and coat with granulated sugar, tapping out the excess.
- Heat the chocolate and milk in a large bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly. One at a time, whisk in the egg yolks.
- Using an electric mixer, beat the egg whites on medium-high until soft peaks form. Increase speed to high and gradually (1 tablespoon at a time) add the granulated sugar, beating until stiff, glossy peaks form.
- In 3 additions, fold the egg whites into the chocolate mixture. Pour into the prepared dish and bake until puffed and cracked but still slightly jiggly, 30 to 35 minutes (do not open oven before 30 minutes have elapsed). Dust with the confectioners’ sugar and serve immediately with vanilla ice cream.
Happy World Chocolate Day, everyone!