Choc TacticsChocolate Recipes to Scare your Body into Submission
Who doesn’t love chocolate? Whether we’re talking a sumptuous chocolate cake for a celebration, batches of muffins for the kids or a silky chocolate sauce, it’s much easier than you may think to use chocolate recipes in your cooking. And you mustn’t feel guilty about enjoying this universal pleasure: chocolate is a good source of iron and antioxidants called flavenoids which may help to protect against heart disease and cancer.
A few tips to start with – Many people suggest melting chocolate in a microwave, but in fact this will cook the chocolate as well as melting it (although it’s fine for the world’s speediest chocolate pud, below!). You can do it, but it’s much gentler on the ingredient to heat it in a bowl over a pan of simmering water, making sure the base of the bowl doesn’t come into contact with the water.
Experiment with different brands to give variations for simple chocolate recipes. Like wine, chocolate differs hugely depending on where the beans were grown, how they were roasted and their quality in general.
Make easy chocolate curls for decorating desserts. Just melt chocolate then spread it thinly over a piece of baking parchment, lining a baking tray. Put it in the fridge to harden, then carefully ease it off with a knife. Your cakes and puddings will have a very professional touch!
Magical muffins – Buy a chocolate muffin in a shop and you’ll pay quite a bit for something that’s probably quite ordinary. Instead, why not make your own for a fraction of the price? Using oil in muffins gives a lovely light result and is ideal for vegans or those avoiding animal fats. With this recipe you simply add 175g self-raising flour, 1 tsp baking powder, 150g caster sugar and 2 tbsp cocoa to a mixing bowl. Make a well then add 150ml each oil and milk and 2 beaten eggs. Whisk it all together by hand or using a whisk, then pour the batter into 12 muffin cases, or 16 cake cases. Bake at 180C for 20 minutes or until springy to the touch.
The speediest chocolate pud recipe in the world! – Every child I know (and adults too) love this speedy choccie pud. Put the kettle on and, while it boils, mix together 4 tbsp self-raising flour, 4 tbsp caster sugar and 4 tbsp cocoa in a large microwaveproof mug or jug. Add 1 egg then mix again. Pour in 3 tbsp milk and 3 tbsp vegetable oil and mix again, adding a handful of chocolate drops if you like. Microwave on HIGH for 2.5 minutes. What could be easier…and hardly any washing up! Top with cream, chopped nuts or summer berries, or eat as it is.
A quick and impressive dessert chocolate recipe in summer is to take a range of fresh fruit – strawberries, physalis (Cape gooseberries), pineapple, mango and banana and dip them into melted chocolate – a good way of getting some of their 5 a day into your children, while giving them a choccie treat at the same time.
Find more interesting and delicious chocolate recipes from the website Delia Online.
Categories: chocolate articles Tags: antioxidants, Delia Online, HIGH
Do you have to use dark chocolate when making chocolate pudding?
Betty Asked: Do you have to use dark chocolate when making chocolate pudding?
Answers:
Chowder Nc Answered:
Jake Answered:
i think it does help, plus adding the tinniest bit of salt when melting it
Another Answer:
I’m pretty sure you can use any chocolate, depends on what you prefer.
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Categories: chocolate questions Tags: Answers Jake Answered, Betty Asked, dark chocolate
I love Chilled Double Chocolate Torte
I’m frequently asked what my most favourite vegan dessert is, the dessert that is a dazzler, crowd pleaser, and would deceive even the toughest vegan dessert cynic. I don’t be acquainted about you, however double chocolate pretty much for all time wins in my books, so my Chilled Double Chocolate Torte is at the top of the inventory. It’s also Eric’s most favourite dessert.
I made this torte back in December, subsequent to visiting The Coup and being unhappy with the surface and flavor of their tofu-based chocolate torte. If you haven’t figured it out with now, I’m not a great fan of tofu. As an alternative, I used avocado to make a creamy mousse on top of a nutritious chocolaty spelt crust. And don’t be anxious; you can’t flavor the avocado at all. I’ve served this to various skeptics and no one can think the ingredient list!
I’ve constantly secretly name this the PMS torte for the reason that Eric likes to talk about it on every occasion I start feeling temperamental and hormonal. And he’s still alive. Now if I could just acquire him to create it for me, then I’d be set!
PMS sideways, it’s chilled in the freezer so it makes a big warm weather dessert. The avocado mousse leftovers firm in the freezer, but not frozen solid, making this a great delight to pop out of the freezer at any time the craving strikeswhich are pretty much the complete time it’s calling your name from the freezer.
Former this week when I saw Jenna craft it, I realized there was just one object is missing: this formula still need that you turn on the oven! I pictured that California girl sweating over a piping hot stove and guilt set in. Turning the oven on throughout hot weather sometimes feels like turning on a room heater at your desk because your workplace cranks the A/C too much. It just doesn’t make sense. But I’ll save Eric’s workplace plights for an extra time.
Given our warm weather this week, I strong-willed to make a nutty no-bake crust to actually fetch this torte into full Summer season mode. No oven required. And let’s be authentic, I actually don’t wish an oven getting in the way of my chocolate fix. It’s time to cut out the focal point of a man.
Categories: chocolate articles Tags: PMS
Easy chocolate pie recipe?
Coco Asked: Easy chocolate pie recipe?
It needs to include the recipe for the crust as well. A simple recipe for chocolate pie in grams please.
Answers:
Crush graham crackers and add melted butter and press into pie pan.Bake at 350 for 8 minutes.
Buy cook and serve pudding.Follow the pie directions on the box.Add to cooked crust.Refrigerate for 2 hrs.
Top with your favorite whip cream (as you serve) or Cool Whip all over the top.
Make the crust New England Babe suggests, but for the filling, get a huge Hershey’s bar, milk or dark chocolate as you prefer.Melt the chocolate bar in the top of a double boiler and remove from the heat.Gently fold a large container of Cool Whip into the melted chocolate as you would fold beaten egg whites into a souffle.When gently blended, pour into the cooled pie crust and refrigerate for 3 hours.This is a very rich pie.A small wedge will suffice, with maybe some fresh strawberries on the side and a cup of full-bodied coffee.
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Categories: chocolate questions Tags: Answered Yes, Cool Whip, New England Babe, Superior Quality
Dessert diet for six pack abs?!?
Drabber B Asked: Dessert diet for six pack abs?!?
is there a chocolate dessert diet to get six pack abs just full of desserts and nothing else? I am thin but i want to lower my body fat but i want to eat good desserts!!1
Answers:
nothing beats yogurt! but if you really want chocolate.. try dark chocolate
Jessica C Answered:
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Categories: chocolate questions Tags: dark chocolate
What exactly is red velvet cake?
Tia Asked: What exactly is red velvet cake?
is it some sort of chocolate cake?
Answers:
ya exactly! u can always google this instead of wasting 5 points! but thats up to u 😀
It's basically chocolate cake with red food coloring.
Delicious 😀
I think it's just chocolate cake dyed red
It's red cake.
chocolate
i was wondering the same thing. i dont think it's chocolate cake.
As others have already stated, it's basically a chocolate cake with some food coloring to make it red (though that's not how it was originally invented–something went wrong with the recipe that made it red).As for the frosting on a red velvet cake, it's normally some kind of cream cheese frosting.
Redvelvet cakecan be white cake with red dye in it but officially it isdevils food with red dye, light on the chocolate. And the recipe calls for buttermmilk. It does not taste like chocolate cake though. It is a beautiful cake and so pleasing because of it's color. The frosting is either white or pink and can be any fluffy icing recipe but the traditional frosting is cream cheese .
it is chocolat cake with cream cheese frosting and red food coloring.
it is NOT chocolate cake.
chocolate is chocolatey, and i love it.
red velvet cake is a red cake and really really really really really really really really really really sweet.
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Categories: chocolate questions Tags: Crystal Answered, John Rend Answered, Tia Asked, YA