World Chocolate Day is celebrated annually on 7 July
Mocha truffles with candied hazelnuts
1/3 cup caster sugar
1/4 cup skinless hazelnuts
200g milk chocolate, chopped
2 tablespoons thickened cream
2 teaspoons coffee powder
200g dark chocolate, chopped
Line 2 baking trays with baking paper. Place sugar and 1/3 cup water in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Boil, without stirring, for 5 to 7 minutes or until mixture turns dark golden. Remove from heat.
Using 2 forks and working quickly, dip hazelnuts, 1 at a time, into toffee mixture to coat. Transfer to 1 prepared tray, keeping hazelnuts separate (return toffee to heat to re-melt, if starting to set). Cool completely.
Meanwhile, place milk chocolate, cream and coffee powder in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 to 2 minutes or until melted and smooth. Refrigerate for 1 hour, stirring occasionally, until mixture is just firm but not completely set.
Using 2 level teaspoons of chocolate mixture at a time, shape around 1 hazelnut, rolling into a ball. Place on remaining prepared tray. Reserve leftover hazelnuts. Refrigerate balls for 20 minutes.
Finely chop reserved hazelnuts.
Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Return to tray. Sprinkle with chopped hazelnut. Refrigerate for 10 minutes or until set. Serve.
5-ingredient chocolate pavlova
1 1/2 cups (330g) caster sugar
6 Free Range Egg whites
2 tablespoons cocoa powder
300ml double cream
Preheat oven to 120C. Line a baking tray with baking paper. Reserve 2 tsp of the sugar.
Use an electric mixer to whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, whisking well after each addition. Continue whisking for 5 mins or until the sugar completely dissolves.
Sift cocoa powder over the meringue mixture. Use a large metal spoon to gently fold to create a swirled effect. Spoon onto the lined tray. Shape into a 20cm-diameter dome. Bake for 1 hour or until meringue is dry to the touch. Turn off oven.
Cool in oven, with door ajar, for 1 hour or until completely cool.
Slice strawberries, leaving some whole. Combine with reserved sugar in a medium bowl. Set aside for 10 mins or until the juices are released.
Carefully transfer the pavlova to a serving plate.
Top with the cream and strawberry mixture.
Chocolate mousse in minutes
300g quality dark chocolate, roughly chopped
3 eggs, at room temperature
1/4 cup (55g) caster sugar
1 tablespoon quality cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.
In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.
Chocolate creme brulee
600ml thickened cream
150g dark chocolate, finely chopped
6 egg yolks, at room temperature
70g (1/3 cup) caster sugar
1 1/2 tablespoons caster sugar, extra
Preheat the oven to 150C/130C fan forced. Place the cream and chocolate in a saucepan and cook over low heat, stirring constantly, until melted and smooth. Set aside for 5 minutes to cool slightly.
Place the egg yolks and sugar in a large bowl and whisk until thick and pale. Whisk the chocolate mixture into the egg mixture, then strain through a fine sieve into a large jug.
Line the base of a roasting pan with a tea towel, folded over to fit neatly in the base. Place six 185ml (3/4 cup) ovenproof ramekins in the pan. Divide chocolate mixture among the ramekins.
Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake for 35-40 minutes or until the custard is just set and still has a slight wobble.
Remove the ramekins from the roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge overnight to chill. Sprinkle the creme brulees with the extra sugar. Use a cook’s blowtorch to caramelise the top. Set aside for 5 minutes to cool before serving.
Chocolate and vanilla swirl cheesecake
1 1/4 cups sweet biscuit crumbs
80g butter, melted
500g Philadelphia Cream Cheese, chopped and softened
3/4 cup caster sugar
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
2 teaspoons vanilla extract
1 cup thickened cream, lightly whipped
100g Cadbury Milk Baking Chocolate, melted and cooled slightly
Chocolate curls, to decorate
Combine the biscuit crumbs and butter in a bowl. Press mixture into the base of a lightly greased 20cm spring form pan. Chill.
Beat the Philly and sugar with an electric mixer until smooth. Beat in gelatine mixture and vanilla until just combined, and then fold through cream.
Pour half the mixture into the prepared base and then stir the melted chocolate through the remaining mixture. Pour over the top of the vanilla mixture then use a spoon to gently swirl the two mixtures together.
Refrigerate 3 hours or overnight. Serve slices decorated with chocolate curls.
~ All recipes courtesy TASTE