Break 100g plain chocolate, 100g milk chocolate and 100g white chocolate in little pieces. Mix in a bowl 300g selfraising flour with 100g caster sugar. Mix in another bowl 1 beaten egg with 250ml milk and 60g melted butter. Pour this mixture with 1 tablespoon vanilla extract and the chocolate into the flour mixture. Mix it well. Line in a muffin tray with paper cupcakes. Spoon the batter into the cupcakes. Place the muffin tray into a preheated oven at 180C (fan) for about 25 to 30 minutes. Cool down the muffins before eating them! Enjoy!
It’s a very simple snack or dessert. Wash 250g strawberries. Melt 100g plain chocolate au-bain marie. Dip the strawberries into the chocolate and place them on a dish en let the chocolate cool down. But if you cant resist, you can eat the chocolate strawberries just after dipping them into the warm chocolate.
Melt au bain marie 200g white chocolate with 125g butter, in another bowl melt au bain marie 200g plain chocolate with 125g butter. When it is ready stir into both bowls 2 beaten eggs and 150g golden caster sugar (in total you need 4 eggs and 300g golden caster sugar). Stir 90g plain flour into the white chocolate mixture, and stir 50g plain flour into the plain chocolate mixture. Pour the plain chocolate mixture in a brownie tin, pour over the plain chocolate mixture the white chocolate mixture. Place the brownie tin in a preheated ovan at 160C (fan) for about 35 minutes. The mixture has to set. Cool the brownie down before getting it out of the tin. Enjoy!
Cream 125g sugar with 175g brown sugar. Beat until fluffy. Add 1 teaspoon vanilla extract, 1 tablespoon milk and 1 egg and beat it well. Add 175g plain flour and 1 teaspoon baking powder and beat to combine. Break 200g plain chocolate in little chunks and spoon it into the batter. Line a tray with baking paper and drop 1 tablespoon batter on the tray. Leave about 3 cm space between the cookies. Place the tray into a preheated oven 160C (fan) for about 20 minutes. Get the cookies out of the oven and place the cookies on a wire rack to cool. Enjoy!
Cream 4 eggs, 250g butter, 150g brown sugar and 100g caster sugar until smooth. Add 250g selfraising flour and 50g cocoa powder and mix it until you have a smooth batter. Break 75g plain chocolate in little pieces and peel, core and chop 2 pears. Spoon it through the batter. Spoon the batter in a greased and floured baking tin. Place the baking tin in a preheated oven at 160C (Fan) for about 55 minutes. Cool the cake a bit and get it out of the baking tin. Enjoy!
Ingredients: 3 eggs, 200 grams chocolate, 60 grams caster sugar, 250 ml whipping cream,
Whisk (with a mixer) 3 eggwhites with a pinch of salt stiff in a very clean bowl. Melt 200 gram plain chocolate au-bain marie. Whisk 3 eggyolks and 60 grams caster sugar until it has a smooth mixture. Whisk 250 ml whipping cream fluffy. Add the eggyolks mixture to the melted chocolate. Mix this with the double cream (just with the mixer it goes very fast). Then spoon this gently through the stiff eggwhites. Put this mixture into nice glasses or bowls, cover it with clingfilm and put it in the fridge for about 3 hours. Finally you van enjoy your chocolate mousse!
Bring 250ml milk to the boil. Whisk 2 eggyolks with 50g icing sugar, add it to the milk. Stir it well and than add 150ml whip cream. While it is still hot break 100g plain chocolate into it and stir until it has melted and the mixture is smooth. Leave until cold and then you can do it in your icecream-maker. Now you can follow the instructions of your icecream-maker. To make the icecream a little harder you have to put it a little time in the freezer.