CHOCOLATE!
Here are a few of the simplest chocolate recipes IN THE WORLD to get you going. More soon.
Oh, and I’ll be wanting YOURS.
Oh, and I’ll be wanting YOURS.
MY FAVOURITE CHOCOLATE CAKE RECIPE
Melt 200g Chocolate by Trish 64% cooks chocolate buttons with 200g pure, semi-salted butter in the microwave (honest). Add 180g sugar, stir a bit and let it cool before breaking 5 eggs into the melted chocolate one by one, stirring well after each one.
Add a tablespoonful of plain flour and cook at 180° in a floured 22 cm cake tin for 20 minutes or so. Take it out of the oven when it's still wobbly in the middle.
Then leave it alone for a whole day (sure you can). It'll taste better.
HERE’S MY FAVOURITE LITTLE MILK CHOCOLATE POT RECIPE
Try it with Chocolate by Trish. You’ll see what I mean. I promise.
Bring 200ml of fresh single cream to the boil and pour it over 150g of milk chocolate buttons. Let it sit for a while before stirring the melted chocolate into the cream. Mix in a lightly beaten egg yolk (from a happy chicken please,) pour into little pots and leave to set for a 3 or 4 hours.
I know, it seems a long time, but they will taste better that way.
Sprinkle some salt crystals over the top of the pots. And serve with a crunchy oatmeal cookie. Or two.
MY FAVOURITE RICH WHITE CHOCOLATE MOUSSE RECIPE
Heat 200ml of fresh double cream but don’t boil it. Pour it over 150g of white Chocolate by Trish buttons, let it all sit for a minute or two then stir gently. When the chocolate and cream are nicely mixed together. Chill the ganache (for that’s what you just made!) in your fridge for a couple of hours. Beat it with electric beaters until it’s nice and creamy and moussy.
Throw a few Raspberries on it.
Eat.
Melt 200g Chocolate by Trish 64% cooks chocolate buttons with 200g pure, semi-salted butter in the microwave (honest). Add 180g sugar, stir a bit and let it cool before breaking 5 eggs into the melted chocolate one by one, stirring well after each one.
Add a tablespoonful of plain flour and cook at 180° in a floured 22 cm cake tin for 20 minutes or so. Take it out of the oven when it's still wobbly in the middle.
Then leave it alone for a whole day (sure you can). It'll taste better.
HERE’S MY FAVOURITE LITTLE MILK CHOCOLATE POT RECIPE
Try it with Chocolate by Trish. You’ll see what I mean. I promise.
Bring 200ml of fresh single cream to the boil and pour it over 150g of milk chocolate buttons. Let it sit for a while before stirring the melted chocolate into the cream. Mix in a lightly beaten egg yolk (from a happy chicken please,) pour into little pots and leave to set for a 3 or 4 hours.
I know, it seems a long time, but they will taste better that way.
Sprinkle some salt crystals over the top of the pots. And serve with a crunchy oatmeal cookie. Or two.
MY FAVOURITE RICH WHITE CHOCOLATE MOUSSE RECIPE
Heat 200ml of fresh double cream but don’t boil it. Pour it over 150g of white Chocolate by Trish buttons, let it all sit for a minute or two then stir gently. When the chocolate and cream are nicely mixed together. Chill the ganache (for that’s what you just made!) in your fridge for a couple of hours. Beat it with electric beaters until it’s nice and creamy and moussy.
Throw a few Raspberries on it.
Eat.
MY FAVOURITE CHOCOLATE MENDIANT
Here’s my favourite Chocolate Mendiant recipe. Try it with Chocolate by Trish. You’ll see what I mean. Promise.
Put 100g of these 72% chunks in a bowl and melt them gently in your micro wave (honest) or over a pan of hot water. Make little discs of melted chocolate of about 2cm across on greaseproof paper then set a piece of candied orange peel, a shelled almond, a shelled pistachio and, say, a sultana, into the chocolate.
Let it set in a cool place. Eat them.
AND HAVE YOU EVER MADE REAL HOT CHOCOLATE?
With good chocolate and fresh milk and cream? Here’s a recipe. Try it, you’ll see what I mean. Promise.
Heat 350 ml of fresh whole milk in a saucepan and pour it over 75g of Chocolate by Trish 64% buttons. Whisk with a hand whisk until it’s all frothy. Top with whipped double cream and sprinkle a handful of chocolate curls on top.
Drink. Then wipe off your cream moustache.
Here’s my favourite Chocolate Mendiant recipe. Try it with Chocolate by Trish. You’ll see what I mean. Promise.
Put 100g of these 72% chunks in a bowl and melt them gently in your micro wave (honest) or over a pan of hot water. Make little discs of melted chocolate of about 2cm across on greaseproof paper then set a piece of candied orange peel, a shelled almond, a shelled pistachio and, say, a sultana, into the chocolate.
Let it set in a cool place. Eat them.
AND HAVE YOU EVER MADE REAL HOT CHOCOLATE?
With good chocolate and fresh milk and cream? Here’s a recipe. Try it, you’ll see what I mean. Promise.
Heat 350 ml of fresh whole milk in a saucepan and pour it over 75g of Chocolate by Trish 64% buttons. Whisk with a hand whisk until it’s all frothy. Top with whipped double cream and sprinkle a handful of chocolate curls on top.
Drink. Then wipe off your cream moustache.