If you are a couple who likes adventure in the kitchen, (no not that kind of adventure you dirty minded creature!) and are up for some experimentations (nope still not the kind you are thinking) then what better way to kick start than cooking together!
Here are some easy to make chocolate recipes that you can try and if it so happens to lead to other sweet things, well won’t that be a cherry on the top?
1.Double Chocolate Ice-cream
2 cups (500 ml) cream
3 tbsp (45 ml) unsweetened cocoa powder
150 gm bittersweet or semisweet chocolate
1 cup (250 ml) milk
¾ cup (175 ml) granulated sugar
Pinch of salt
5 large egg yolks
½ tsp vanilla essence
1.Heat 1 cup of cream with the cocoa powder in a saucepan. Whisk thoroughly to blend in the cocoa. Bring to a boil, and simmer at low boil for 30 seconds. Don’t forget to keep whisking!
2.Remove from heat and mix in the chopped chocolate, stirring until it’s smooth. Stir in the remaining cream and pour the mixture into a larger bowl.
3.Warm the milk, sugar, and salt. While that’s heating, whisk together the egg yolks. Pour the warm milk into the egg yolks, as you whisk.
4.Add the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat, until it thickens.
5.Pour this custard mixture into the chocolate and stir until smooth. Add in the vanilla.
6.Refrigerate overnight. Freeze and serve.
2.Whisky Salted Caramel Chocolate Truffles
½ cup (125 ml) heavy cream
½ cup salted caramel (store bought)
4 tbsp unsalted butter
3 tbsp whisky
300 gm bittersweet chocolate, roughly chopped
1 tsp espresso powder
1 tsp sea salt and more for sprinkling
Unsweetened cocoa powder (about ½ cup) for coating
1.Combine the cream, caramel, whisky and butter in a bowl and stir together.
2.Place the bowl into a microwave for 2-3 minutes or until boiling.
3.Pour the hot cream mixture over the chopped up chocolate and let the ingredients stand for at least a minute.
4.Add in the instant espresso powder and sea salt and whisk the mixture until thick, smooth and glossy.
5.Cover the bowl with a piece of cling film and place in the refrigerator for 5 hours or overnight.
6.To shape the truffles, scoop 2 tbsp sized mounds of the mixture and sprinkle with a little cocoa. Roll the truffles into ball shapes and coat with the cocoa.
7.Keep the truffles chilled until ready to serve.
200 gm chocolate
¾ cup cream
8 Oreo cookies
1½ tsp melted butter
¾ tsp gelatin
2 tbsp water
1 tbsp caramel syrup
1 cup whipped cream
1.Put dark chocolate and cream in a bowl and melt it, while whisking constantly.
2.While it cools, grind the Oreo cookies into a fine powder. Add melted butter to the powder and mix it well. Make a thin layer of the powder at the base of a serving glass and refrigerate for few mins.
3.Soak gelatin in water for at least 5 mins and add it to the chocolate mixture
4.Add caramel syrup. Whisk the mixture and refrigerate for about 10 mins
5.Add whipped cream to the chocolate mix and mix it well with a spatula
6.Pour the chocolate mousse onto the Oreo cookie base serving glass
7.Let it set for about 15 mins in the freezer
8.Garnish with whipped cream, a chocolate piece and a piece of the Oreo cookie
¾ cup heavy cream
250 gm semisweet chocolate, or a mixture of 125 gm semisweet and 125 gm bittersweet chocolate, finely chopped
1 tbsp unsalted butter
3 to 4 tbsp liqueur, such as chocolate, hazelnut, almond, orange, or coffee
For the dipping, you can use fruits, marshmallows, cake, brownies, banana bread, cookies, donuts or anything that you’d like to dip in chocolate
1.Place the cream in a saucepan and bring to a simmer
2.Reduce the heat to low, add the chocolate, and whisk until smooth
3.Remove the saucepan from the heat and whisk in the butter until smooth
4.Whisk in the liqueur until incorporated and smooth