Mondays are boring, but you can make it interesting with these yummy chocolate recipes! Try them and make evryone happy!
1 Chocolate Truffle:
Ingredients: For the truffles-300 g milk or white chocolate, 100 ml fresh cream, 10 g butter. For the garnish-Crushed nuts, Cocoa powder, Sprinkles, Dried fruits , Cornflakes.
Method: Heat the cream and milk chocolate over a double boiler until the chocolate melts completely. Stir in the butter, cover and leave to set for four hours and for another hour in the fridge. This is the truffle. While serving, put all the garnishes in separate bowls on a tray and the bowl of truffle in the centre. With the help of a spoon, scoop out small rounds of the truffles and drop them in the garnish bowls. Serve.
2 Nutella Tart:
Ingredients: 1 packet sweet short crust or puff pastry, for the filling- 200 g Nutella, 150 ml fresh cream, 100 g dark chocolate, Crushed nuts, 1 tbsp or rum or Irish cream (optional), 100 g hazelnuts, toasted and crushed.
Method: Pre-heat the oven to 180° C. Grease a 7-inch tart tin with some butter. Roll out the pastry to about 0.5 cm thickness between two sheets of cling film or parchment. Take out the top sheet and turn over the pastry into the tin with the help of the bottom sheet. Press the pastry properly into place and the remove the second sheet. If there are any visible cracks in the pastry, cover them up using small pieces of the leftover pastry. Dock the base with a fork. Place a crushed-up sheet of butter or parchment paper over the pastry and fill it up with uncooked rice or beans or coins. Place it in the oven and bake it until golden brown all over. This method is known as blind baking. Once baked, take out the paper and rice and leave to cool completely. This tart base can be stored in an airtight container for up to a week. For the filling– Place the Nutella, cream and chocolate in a bowl and melt over a double boiler. Once mixed, let it cool slightly and the mix in the crushed nuts and then finally, the rum, if using. Pour this mixture over the ready base and leave to set for 1-2 hours. Garnish with some chocolate shavings and toasted hazelnuts and serve.
3 Choc Fondue with Fresh Fruits:
Ingredients: For the fondue-200 ml fresh cream, 150 g dark chocolate, Fresh fruits, diced, Skewers
Method: Melt the chocolate and cream together over a double boiler until smooth. Transfer it into a fondue bowl. Cut the fruits right before you serve. Insert skewers into the fruits and then into the fondue bowl and enjoy this delicious chocolaty dip.