Indulge yourself this weekend with a sumptuous rich mocha!
50g Dark or Milk Chocolate
2 TSP Cocoa Powder
2 TSP Instant Coffee
Melt the chocolate by blasting it in the microwave, check every 30 seconds, so that it doesn’t burn. In a non stick pan, add the milk and instant coffee. Turn on the hob heat to medium and allow to simmer. Whilst the milky coffee is warming, dip the rim of the coffee cup into the melted chocolate and then into the cocoa power, tap off any excess powder and leave to one side. Add the remaining melted chocolate to the milk and stir with a whisk. Once the milky mocha has fully combined transfer to a jug, then pour into the chocolatey coffee cups. Sip the heavenly coffee in the company of your favourite person and comfort of your favourite blanket.
Wrap up and give as edible presents or for an unconventional chocolate snack!
2 Large thick orange peels (I used Jaffa)
250g Caster Sugar
100g Dark Chocolate
You can cut your peel however you like. I would suggest that it is no bigger than your thumb. Remove any remaining pith on the peel with a sharp knife or peeler. Pop the peel into a heatproof bowl and cover with boiling water. Let the peel soak for 5 mins. Drain then repeat once more. In a pan add 250ml of water and the caster sugar. Allow the sugar to dissolve and then add the orange peel. Leave to simmer for 10 mins. Remove the peel from the pan and leave to dry over night. Once dried completely, in a bowl melt the chocolate. Dip the orange into the melted chocolate and then rest on greaseproof paper until the chocolate has hardened. There you have it.. Delicious chocolate orange.
Pre-heat the oven to 200C fan/ Gas mark 6. Add the flour, rolled oats and cranberries to a bowl and mix. In a pan heat the golden syrup and butter. Stir until combined, do not boil. Allow to cool. Pour the syrup mixture into they dry ingredients. When mixing you might need to use your hands so it holds together. Once the mixture is complete and is a dough like consistency, roll into balls then flatten. Pop them onto a baking tray and leave in the fridge for 5 to 10 mins. Once the time is up, remove from the fridge and straight to the oven. Cook for around 15 mins until golden brown. Allow to cool. Melt the chocolate and drizzle over the cookies. When the chocolate has set.. dig in!
Snuggle up with a decadent cup of coffee this winter. Perfect in front of the fire or after a delicious dinner.
1 TSP of Coffee
3 TSPs of Sugar (i used brown)
50ml of Double cream
25ml of Whisky optional (i used Honey JD)
Sprinkle of Cinnamon and Chocolate
Add the coffee granules, sugar and whisky into the cup, fill with boiling water till there is just over an inch left below the rim. Stir until the coffee and sugar has completely dissolved. Stop the current of the liquid by dipping and holding the spoon in the coffee. Once the coffee is still, take a cold spoon and place it at a 45° angle so the that tip of the spoon is just touching the top of the coffee. Slowly pour the double cream over the back of the spoon. Keep pouring until the cream has filled to the top. Finish with sprinkling cinnamon and chocolate. Delicious served with shortbread.
Tip: You must put the amount or more of sugar in the coffee, otherwise the cream will not float.
Here is one for the ‘kids’. Sticking to this recipe will never fail you.
15 minutes of your time for 15 heavenly cookies..
125g Soft Butter
100g Brown Sugar
1 Medium Egg
125g Caster Sugar
200g Self Raising Flour
50g Ground Almonds
1 TBSP of Vanilla Extract
1/2 TSP Salt
200g of White Chocolate
Handful of Flaked Almonds
Pre heat the oven to 180C or Gas Mark 4. Cream the sugar and butter together. In a separate bowl whisk the egg and vanilla together. Add the egg mixture to the butter and sugar. Beat till smooth. Stir in the ground almonds. Then sift in the self raising flour. Stir until a thick pasty cookie dough texture. Chuck in the chocolate chips if using. I prefer chopped chocolate for larger chunks! Grab the dough and roll into walnut sized balls. Squish into small disks. Don’t stretch the dough out too much, as the cookies will expand in the oven. Put on to a greaseproof paper, approx 5 cm apart. Decorate with the almond flakes. Bake for 8 – 10 mins. Leave on the tray for a few mins to harden then transfer to a wire rack. Once cooled, gobble up or store in an airtight container.
My boyfriend is constantly scoffing chocolate orange segments, so i decided to make a cake inspired by his favourite chocolate.
200g Self Raising Flour
2 Medium Eggs
200g Caster Sugar
2 Jaffa Oranges (zest of one)
150g Chocolate Chips
250g Unsalted Butter
For the filling
150g Icing sugar
1o0g Unsalted butter
2Tbsp Cocoa power
For the Ganache
200g Plain Chocolate
150ml Double cream
Chocolate orange segments
Pre heat the oven to 160c on a fan setting. Because the cake has so much moisture from the orange juice the cake needs to be slow cooked. Separate the egg whites, whisk till light and fluffy using an electric whisk then put aside. In a separate bowl beat together the egg yolk, sugar, butter,2/3rds orange juice and zest till light and creamy. Sieve in the flour and stir in to the mixture. Add the chocolate chips. Finally add the egg white and stir in gently. (Doing this will make the cake light and fluffy). Add the cake mix to two greased and lined equal sandwich tins (we used two 12 inch sandwich tins). Put in the oven for roughly 30 mins, do the skewer test, if raw cake mix shows leave in the oven for an extra few minuets. Remember the cake is a very moist one so there will be some crumbs on the skewer test and the steam will continue to cook the cake as it is cooling down. Carefully remove the cake from the cake tins, drizzle over the remaining orange juice and leave to cool completely. While the cake is cooling prepare your filling and topping. in a bowl, add the butter, cocoa powder and icing sugar. Beat till smooth. Taste to check if the consistency isn’t grainy and it there is enough cocoa in the mix. Now for the topping! Ganache is a brilliant recipe. Once mastered you can use it to create homemade truffles, cake toppings, chocolate sculptures.. the list is endless. All you need is double cream, good quality chocolate (we used 80% Dark Chocolate) and a non stick milk pan. Break the chocolate up in to a bowl. Bring the double cream to the boil (just before it spills over the sides), pour the double cream over the top of the chocolate and mix until the chocolate had completely melted. Now the cake has cooled fill and assemble. Pour over the ganache and fill in any holes with a pallet knife. Leave to set or if you can’t wait DIG IN!