How To Make A Classic Chocolate Mousse

Serves:

4

Preparation Time:

20 minutes

You Will Need

• 6 large eggs
• 120 g good quality chocolate
• cream , for serving
• or ice cream , for serving
• 1 small pan
• 1 small metal bowl
• 1 medium bowl
• 1 larger bowl
• 1 whisk/ electric beater
• 1 large metal spoon
• 1 spatula
• cling film
• weighing scales

Step 1:

Break The Chocolate

Break the chocolate into rough chunks.

Step 2:

Melt The Chocolate

Gently heat a pan of water and simmer. Put the chunks of chocolate into the metal bowl and place over the simmering pan of water, making sure the bowl is not touching the water. Stir occasionally until melted.

Step 3:

Separate The Eggs

Separate the egg yolks from the whites and put them both into separate bowls, making sure the whites are in the larger of the two bowls.

Step 4:

Remove The Chocolate From The Heat

Carefully remove the bowl of melted chocolate from the heat and allow to cool.

Step 5:

Beat The Egg Whites

Beat the egg whites with the whisk until they are stiff, but not too dry.

Step 6:

Add The Chocolate

Add the melted chocolate to the egg yolks and stir. Keep stirring until the mixture is smooth and glossy.

Step 7:

Add The Egg White

Add some of the egg white to loosen the mixture and stir well.

Step 8:

Fold The Mixture

Scrape the chocolate mixture into the egg whites and then gently fold together, keeping as much air in the mixture as possible.

Step 9:

Refrigerate

When the ingredients are thoroughly mixed, pour into individual serving dishes and cover with cling film. Refrigerate for a couple of hours.

Step 10:

Serve

When completely chilled, serve with cream or vanilla ice cream.

How To Make Chocolate Eclairs

Serves:

9

Preparation Time:

10 minutes

Cooking Time:

1 hour

Oven Temperature:

190

370° c - ° f

190

Step 1:

You will need….

• for the choux pastry
• 200 ml water
• 120 g butter
• 1 cups (250ml) flour
• 5 eggs
• a pinch of salt
• for the pastry cream:
• 500 ml cream
• 250 g sugar
• for chocolate topping:
• 150 g cooking chocolate
• 60 g butter
• 2 medium pans
• 1 piping bag with medium nozzle
• greaseproof paper
• 1 whisk
• 1 wooden spoon
• 1 bowl
• cling film
• 1 small knife
• 1 baking tray

Step 2:

Boil the water and butter

Place the small pan on a medium heat. Add the water, spoon in the butter, add the salt and bring to the boil.

Step 3:

Preheat oven

Set the oven to 190ºC (375ºF/ gas mark 5).

Step 4:

Make choux dough

Once boiling, add the flour to the pan of water and stir well with your wooden spoon until it forms a smooth dough. Then set aside to cool.

Step 5:

Make the pastry cream

Begin by adding the cream and sugar into the large bowl. Then taking your whisk, whisk it continuously until the cream starts to form stiff peaks. Cover the bowl with cling film and place into the fridge until you need to use it.

Step 6:

Add eggs to pastry

When the pastry has cooled down add in one egg and thoroughly combine using your wooden spoon, then continue to add all the eggs one by one until the dough has formed a smooth, elastic appearance.

Step 7:

Transfer dough into piping bag

Open the piping bag and spoon in the pastry dough. When half filled, close the bag and squeeze the dough down to create enough room for the rest of the dough. When full, close the bag once more and give it one final squeeze down.

Step 8:

Pipe the dough

Cover the baking tray with a piece of greaseproof paper and pipe the pastry dough into roughly 3cm wide and 15cm long, log shaped cylinders. They are now ready to bake.

Step 9:

Bake

Place the baking tray into the centre of the preheated oven and bake for 25-30 minutes.

Step 10:

Make the chocolate sauce

Whilst the pastry is cooking we can melt the chocolate, so place a pan on a low heat and cover with the bowl of chocolate and butter. Allow to melt slowly.

Step 11:

Remove from oven

When cooked remove the cooked éclairs from the oven and allow to cool.

Step 12:

Fill with cream

When cooled, slice the length of each of the éclairs with a sharp knife and make a slight opening. Then with a spoon fill all the éclairs with the cream.

Step 13:

Decorate with chocolate

With a spoon, dribble the melted chocolate lengthways over each éclair and leave them to cool. You could even pop them in the fridge.

Step 14:

Serve

Serve these mouth-watering éclairs for dessert or as a special treat.

How To Make Double Layered Chocolate Cake

Double Layered Chocolate Cake recipe. The use of coffee in the cake gives it an intense flavour that is sure to please even the most dedicated cake enthusiast.

Serves:

8

Preparation Time:

15 minutes

Cooking Time:

1 hour 30 minutes

Oven Temperature:

150

300° c - ° f

150

Step 1:

You will need:

• for the cake:
• 85 g dark chocolate , chopped
• 360 ml brewed coffee , hot
• 350 g flour
• 600 g sugar
• 120 g unsweetened cocoa powder
• 1 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 3 eggs
• 180 ml vegetable oil
• 360 ml buttermilk
• 1 tsp vanilla essence
• for the icing:
• 170 g dark chocolate , chopped
• 170 g milk chocolate , chopped
• 450 g crème fraiche
• 2 tsp vanilla essence
• a pinch of salt
• 1 saucepan
• 1 whisk
• 2 bowls
• 1 mixer with a whisk attachment
• 1 spatula
• 2 25cm round springform cake pans
• 1 wooden skewer

Step 2:

Preheat the oven

Set the oven to 150ºC (300ºF/ gas mark 2) in preparation for baking.

Step 3:

Melt the chocolate

Tip the chocolate into a bowl. Pour over the hot coffee and whisk continuously, until the chocolate has thoroughly melted.

Step 4:

Combine the dry ingredients

Add the sugar into a separate bowl. Follow with the flour, cocoa, baking soda, baking powder and the salt. Mix it all together into a finely combined powder, by twisting it with your whisk and set it aside.

Step 5:

Combine the wet ingredients

Put the eggs into the mixer. Whisk them on high speed until fluffy. Slowly pour in the oil, little by little. Make sure that it has fully incorporated before adding in the next batch. Add the buttermilk, vanilla and the melted chocolate and coffee liquid. Add it in slowly as it will splash back!

Step 6:

Add the dry ingredients

Slow down the mixer and carefully spoon in the dry mixture. Allow it to mix until it's just combined and remove the bowl from the mixer.

Step 7:

Bake

Pour the batter equally into the two cake tins and transfer them into the oven. Bake for roughly 60 minutes or until done, then remove.

Step 8:

Test the cake

Insert the wooden skewer into the middle of both chocolate cakes, to see if they have baked enough. If it comes out free of batter, they are done.

Let both cakes cool down completely. In the meantime you can make the frosting.

Step 9:

Make the frosting

Heat a saucepan, one third full of water and put a bowl over it. Spoon in the dark chocolate and the milk chocolate.
Stir it until they have melted. Add the crème fraiche, the vanilla and the pinch of salt. Mix together with your spatula until thoroughly combined and remove the bowl from the pan.

Step 10:

Frost the chocolate cake

Allow the chocolate spread to cool and begin to solidify before frosting. Occasionally whisk it to maintain the same consistency. When cool, take one of the cakes and using the spatula, pour over some of the frosting. Spread it generously but evenly all over the sponge. Place the second cake, upside down over the top of the first cake, removing the baking paper, as you go. Finally, spread the remaining frosting, liberally and evenly over the top and sides of the chocolate cake.

Step 11:

Serve

Your chocolate cake is now ready to serve. Slice and enjoy it as you would any other chocolate cake, as a sumptuous dessert or else as an indulgent mid-morning snack!

How To Make Chocolate Chip Cookies

Everyone loves chocolate chip cookies, and with VideoJug's special recipe, it's easy to make the perfect chocolate chip cookie every time.

You Will Need:

• 150 g sugar
• 160 g brown sugar, , packed
• 220 g butter
• 2 eggs, , large
• 2 tsp vanilla extract
• 280 g all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups (500ml) semi-sweet chocolate chips
• 120 g pecans., , chopped
• Mixing Bowl
• mixer or whisk
• parchment paper
• cookie sheet

Step 1:

Pre-Heat

Pre-heat the oven to 375 degrees (190 C, Gas Mark 5)

Step 2:

Mix

Mix butter, sugars, and eggs in a large bowl, then stir in flour, baking soda and salt. Add chocolate chips and pecans. That's it. That's your dough.

Step 3:

Drop

Drop globs of dough, by rounded tablespoons, onto an parchment paper-lined cookie sheet. Leave about 2 inches between cookies - they'll spread out when they bake.

Step 4:

Bake

Bake your cookies about 8-10 minutes, until they're golden brown, but still soft in the centers. Let them cool on the pan for a minute, and then move them to a cooling rack. This recipe makes about 4 dozen cookies.

How To Make Chocolate Cake

This simple chocolate sponge cake recipe is rich and chocolatey. Learn how to make our perfect chocolate cake recipe.

Step 1:

You will need:

• 200 g caster sugar
• 200 g softened butter
• 4 medium eggs, beaten
• 170 g self-raising flour
• 30 g cocoa
• 1 tsp baking powder
• 2 tbsp milk
• 200 ml double cream
• 50 g butter
• 3 tbsp clear honey
• 200 g dark chocolate

Step 2:

Mix

Heat oven to 190C/fan 170C/gas 5, 375F. Butter two 20cm (8 in) sandwich tins and line with non-stick baking paper.

Step 3:

Bake

In a large bowl, beat together 200g softened butter with 200g caster sugar, 4 eggs, 170g flour and 30g cocoa powder until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until the top is a beautiful golden colour. The cake should spring back when you press it. Turn it onto a cooling rack and leave to cool completely.

Step 4:

Frosting

For the fudge frosting, heat 200ml double cream until it just begins to boil. Take it off the heat and add 50g butter, 3 tablespoons honey and 200g dark chocolate, which has been broken into pieces. Leave the mixture for five minutes so the chocolate melts, then stir it briefly to combine all the ingredients - don't over-mix it or it will lose its shine.

Step 5:

Ice

Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate.

How To Make Chocolate Fondant

Chocolate Fondant Recipe. A treat for chocolate lovers of the highest order. Omri Shahar, formerly chef at New York's Union Pacific Restaurant shows you how to make an individual sized hot fluffy chocolate cake with a silky warm choc liquid middle. It's easy and you can make a Michelin star level dessert at home with no fuss. Enjoy! Savour our Chocolate Fondant recipe.

Serves:

10

Oven Temperature:

160

320° c - ° f

160

You Will Need

• 3 Eggs
• 100 g Dark chocolate
• 50 g Plain flour
• 100 g Sugar
• some Fresh mint
• 100 g Butter
• some Cocoa powder
• 6 aluminium pudding tins
• 2 bowls
• 1 baking tray
• 1 electric/handheld mixer
• 1 knife

Step 1:

Preheat the oven

Turn the oven on to 180°C

Step 2:

Prepare tins

Brush the insides of the aluminium pudding tins with soft butter, then spoon in some cocoa powder. Turn the tin in a circular motion and tap until the inside surface is fully covered with the cocoa powder. This will prevent anything sticking later.

Step 3:

Chocolate & butter

Place the chocolate and butter in the heat-proof bowl, and place it over a pan of boiling water. Leave it to melt.

Step 4:

Eggs

Beat the eggs in a separate bowl. Slowly incorporate sugar. Mix until airy and fluffy.

Step 5:

Flour

Sieve the flour into the melted butter-chocolate mixture. Mix until no flour crumbles are seen.

Step 6:

Combine

Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.

Step 7:

Bake

Pour the mixture into the prepared aluminium dishes. Place into the oven for 6 minutes.

Step 8:

Serve

Serve with ice cream. Garnish with a sprig of mint and a sprinkle cocoa powder.

Step 9:

Done

How To Make Chocolate Brownies

Chocolate Brownies Recipe. The Art of Hospitality School specializes in making food with kids - that's healthy and fun to cook. This is Chef Sally Kuhrt's delicious chocolate Brownies Recipe.

Serves:

10

Oven Temperature:

320° c - ° f

Step 1:

You will need…

• 250 g caster sugar
• 180 g plain chocolate drops
• 180 g soft butter
• 110 g plain flour
• 1 vanilla extract
• 3 eggs
• some butter for greasing
• 150 g walnuts
• baking parchment
• baking tin
• oven gloves
• heatproof bowl
• small saucepan
• wooden spoon
• large mixing bowl
• teaspoon
• tablespoon
• spatula
• whisk
• sharp knife
• pallet knife

Step 2:

Prepare

Grease the side of the tin by rubbing with a kitchen towel dipped in a little soft butter. Line with a square of baking parchment.

Turn on the oven, and set it to 160 degrees Celsius, or 320 degrees Fahrenheit.

Step 3:

Chocolate & Butter

Fill the saucepan with a little water, and sit a heat proof bowl on top. The bottom of the bowl should not touch the water, and definitely not the bottom of the saucepan. Remove some of the water if this is the case.

Cut the butter up into small pieces. Place them in the bowl and add the chocolate.

Step 4:

Heat

Put the saucepan over a low heat. Make sure the saucepan handle is facing away from you, so you don't knock it. The chocolate and butter will gently melt over about 10 minutes. Don't be tempted to stir! This will solidify the chocolate, and you won't be able to melt it again after that.

Step 5:

Cool

When completely melted, stir gently with a wooden spoon. Turn off the heat, remove the bowl from the pan and leave it to cool.

Step 6:

Eggs, Sugar, Vanilla

Put the 3 eggs, 250 grams of sugar, and 1 teaspoon of vanilla extract into a large bowl. Whisk together

Step 7:

Add chocolate

Fold in the cooled chocolate mixture

Step 8:

Add remaining ingredients

Now add 110 grams of plain flour. Use a method called cutting and folding to mix it, moving the spoon in a figure of 8. This helps to keep the mixture light and airy. If you would like, add 150g chopped walnuts, again using the cutting and folding action.

Step 9:

Bake

Put the mixture in a tin and smooth the top over evenly. Bake at 160 degrees Celsius for 20 to 30 minutes. If you can, set a timer to make sure they don't over cook. Check after 20 minutes. The chocolate brownies should still be soft but not springy.

Step 10:

Cool

Remove the chocolate brownies from the oven and leave to cool in the tin for at least 30 minutes.

Step 11:

Serve the chocolate brownies

Cut into squares with a sharp knife. Lift the baking parchment from the tin, and use a pallet knife to transfer the chocolate brownies to a serving plate.