Decadent Chocolate Recipes

Chocolates as we all know are very delicious and sweet creations that everyone loves. Chocolates are a symbol of happiness as they are always part of every occasion.  These days’ chocolates are available in many different shapes, flavors and combinations. Chocolate covered fruits are very popular already. Recently M&M’s also launched five new flavors. Let’s discover new flavors and combinations of chocolates and get your taste buds ready for those that you haven’t tried yet.

Chocolate & Fruits:

The most popular and delicious chocolate dipped fruit is strawberry. Other fruits that can be tried with chocolate dips are grapes, raspberries, orange wedges, pineapple, cherries, apples and kiwi. Dried fruits including dried blueberry, strawberry, and apricot are also in the list of favorites. Some people also like to have crushed coconut dipped in chocolate, another fruit in line.

Chocolate & Peanut Butter:

Chocolate & Peanut butter is one combination available since 1928. Miniature Reese’s Peanut Butter Cups are sold in bags of 9 ounces (260 g) or more. They are available in combinations of dark chocolate, roasted peanut butter, white chocolate and some with additional caramel filling.

Chocolate & Almonds:

Chocolate with almonds always tastes good. Whether its chocolate dipped almond or chocolate cubes with crushed almonds in it, everyone loves the luxurious taste of almond with chocolate.

Chocolate & Mint:

Chocolate with mint is another popular variety of flavored chocolate. Most people like to eat chocolate mint after dinner.

Chocolate & Booze:

Addictive like a chocolate, mellow like a whisky. There are many flavors to try including rum, vodka, spicy beer and most important wine. Different types of wine are paired with different chocolates such as dark, semi-sweet, bitter, milk and white chocolate.

Chocolate & Ginger:

Dried ginger dipped in chocolate is a recent innovation that is getting famous among chocolate lovers.

Chocolate & Bacon:

For some very adventurous chocophiles, there’s a chocolate bar that contains bacon. Some chocolatiers offer bacon wrapped in chocolate. Dark chocolate lovers can try Mo’s Dark Bacon Bar which uses 62% dark chocolate than milk chocolate.

Chocolate & Spices:

Now a days chocolatiers are getting more experimental in creating new chocolate flavors. Red peppers is one such spice used with chocolates these days giving chocolate a spicy flavor. Cinnamon is also used in making some chocolate bars.

So let’s get innovative and adventurous now and involve yourself in trying new flavors, making chocolate popular as always.

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Chocolate mousse recipes abound in all shapes and sizes, some are complicated, and some, like this one, are very easy to make. However, that doesn’t make it any less delicious. This one gets made frequently in our house, and doesn’t last long! I use a blend of white and milk chocolate because I feel that creates a perfect complement to the baileys, and the amaretti biscuits.

This is the sort of recipe that can be easily adapted with all sorts of different flavours, as long as you retain the same ratio of chocolate to cream, and don’t add too much of any ingredient that contains a lot of water, as this could affect the ability of the chocolate and cream to blend together smoothly. I’ve included some other varieties we frequently indulge ourselves in at the end of the recipe, which will hopefully spur you on to dream up your own concoctions.

HELPFUL HINTS: The trick with this recipe is to get the chocolate and cream to the right temperatures so that when they are blended together, the chocolate doesn’t “melt” the cream (which has all the lovely little air bubbles in it because of all the whisking you’ve been doing), and the cream doesn’t make the melted chocolate instantly solidify into little bits. For that reason, I’d suggest you get the cream out of the fridge about half an hour before starting, so that it can warm a little, and don’t forget to let the chocolate cool a little before adding it to the cream!

INGREDIENTS:

300ml (10 fl oz) Double Cream
100g (3.5 oz) Milk Chocolate
200g (7 oz) White Chocolate
100ml (3 fl oz) Irish Cream (Baileys, or any other brand)
Half a dozen small hard amaretti biscuits

METHOD:

Melt the Milk and White Chocolate together gently in a double boiler (or a pyrex bowl over a saucepan with a bit of water in the base), and then set aside to cool a little. Meanwhile, whip the double cream until it just shows the trail of the whisk. Gently fold the cream and melted chocolate together. Then add the Irish Cream, a little at a time, stirring constantly and gently. Pour into individual ramekins, and top with an amaretti biscuit to garnish.

Leave to set in the fridge for a couple of hours. The finished dessert should be consumed within 3 days of making, unless it is frozen, in which case it will keep in the freezer for at least 3 weeks, if kept inside a tightly sealed box.

Calories per portion: 585 kcal
Fat per portion: 44g

Makes about 6 portions

OTHER OPTIONS:

Substitute dark chocolate for the milk and white chocolate, and add about 200g of fresh raspberries to the mix at the end, folding them in gently to avoid squashing them.

Replace the milk chocolate with white chocolate, and add a few drops of peppermint oil to counteract the sweetness of the white chocolate.

Make some caramel by boiling up 90g of granulated sugar with 3 tablespoons of water in a heavy-based saucepan until it is a pale golden brown. Pour it onto a greased baking sheet, and leave for a few hours until cool, then put in a bag and break into small pieces using a rolling pin. Replace the white and milk chocolate with 100g dark chocolate, and 200g milk chocolate to make a really richly chocolatey milk chocolate, and stir the little pieces of caramel into the mousse at the end.

Double the batch size, omit the Irish cream and amaretti cookies, and split the chocolate content into dark, milk and white (i.e. 200g each of white, milk and dark chocolate. Mix them up in separate batches, and either pour into a loaf tin in layers (allowing them to set in between), or pour small amounts into a large serving bowl, stirring together gently at the borders between the colours, to achieve a marbled effect. Delicious served with a fruit coulis!

Joe is a keen amateur confectioner, and runs an online Chocolate Delivery service, Chocolate Now! with her husband Nigel. You can find more of her chocolate recipes at www.chocolate-now.co.uk/recipes
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