South Africa's Finest Decor Magazine

Hot Chocolate

Nothing perks a mood quite like chocolate. We unwrap the sweetest treat with five sticky, silky recipes

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Hot Chocolate
Hot Chocolate

Nothing perks a mood quite like chocolate. Think dark silken mousse, sticky brownie and salted-caramel tart. We unwrap chocolate with five unparalleled, simply delicious recipes.

Baked Mini Doughnuts with Hazelnuts and Chocolate Glaze (Above)

These chocolate-glazed, gluten-free hazelnut doughnuts are baked, not fried, making them extra moist and super delicious.
Makes 18 to 20 mini doughnuts

Doughnuts
250g hazelnuts, toasted and skinned
40g sugar
2t baking powder
1 pinch of salt
25g butter, melted
3 eggs

Chocolate glaze
50g dark chocolate
50ml heavy cream
15g glucose syrup

Doughnuts
1. In a blender or food processor, blend 200g hazelnuts to a fine meal. Save the remaining hazelnuts for decoration.
2. In a bowl, mix the hazelnut meal, sugar, baking powder and salt. Stir in the butter. Add the eggs and mix until well combined.
3. Pour the batter into a piping bag and pipe batter into a doughnut pan. Bake for 8 to 10 minutes at 175°C. Let cool completely.

Chocolate glaze
1. Melt the chocolate in a bowl (preferably glass) over simmering water (bain-marie). Do not let the bottom of the bowl touch the surface of the boiling water. Once the chocolate has melted, remove from heat.
2. In a small saucepan, bring the cream and syrup to a boil and pour over the chocolate. Let sit for 1 minute.
3. Using a silicone spatula, slowly stir in a circular motion, starting from the centre of the bowl and working outwards until the mixture is silky smooth.
4. Dip the tops of the doughnuts into the chocolate glaze, then cover with finely chopped hazelnuts.

Dark Chocolate Mousse with Baileys

Deliciously light and fluffy dark-chocolate mousse is infused with a sweet hit of Baileys liqueur.
Makes 6 to 8 glasses of mousse

Chocolate mousse
120g 70% dark chocolate
3 egg whites
1T sugar
6 egg yolks
70g sugar
4 to 5T of Baileys

Decoration
chocolate shavings
dried edible flowers

1. Melt the chocolate in a bowl (preferably glass) over simmering water (bain-marie). Do not let the bottom of the bowl touch the surface of the boiling water. Once the chocolate has melted, remove from heat.
2. In a mixing bowl, beat together the egg whites and 1T of sugar until firm peaks form. Set aside.
3. In a separate, clean bowl, beat together the egg yolks and 70g sugar until light and fluffy. Stir in the Baileys and the melted chocolate. Carefully fold in the egg whites using a silicone spatula. Divide the mousse between the serving glasses and refrigerate for 2 to 3 hours or overnight. Top the mousse with chocolate shavings and dried edible flowers just before serving.

Brownie Deluxe

This fudgy brownie is topped with Nutella ganache and decorated with a chocolate drizzle, freeze-dried raspberry dust and edible flowers.
Serves 12

Brownie
240g dark chocolate
120g butter
4 eggs
360g sugar
60g all-purpose flour
20g cocoa powder
1/2t sea salt

Nutella ganache
100g milk chocolate
150g Nutella
150ml heavy cream

Decoration
30g dark chocolate
30g milk chocolate
1T freeze-dried raspberry powder
edible flowers

Brownie
1. Melt the chocolate in a bowl (preferably glass) over simmering water (bain-marie). Do not let the bottom of the bowl touch the surface of the boiling water. Once the chocolate has melted, remove from heat.
2. In another bowl, beat together the eggs, butter and sugar until combined.
3. Add the chocolate mixture.
4. Stir in the flour, cocoa powder and salt.
5. Spread brownie batter into a springform pan (24cm) lined with parchment paper.
6. Bake for about 35 minutes at 175°C.
7. Leave to cool, then refrigerate overnight.

Nutella ganache
1. Melt the chocolate and Nutella in a bowl (preferably glass) over simmering water. Do not let the bottom of the bowl touch the surface of the boiling water. Once the chocolate has melted, remove from heat.
2. In a small saucepan, bring cream to a boil and pour over chocolate Nutella mixture.
3. Let sit for 1 minute. 4. Using a silicone spatula, slowly stir in a circular motion, starting from the centre of the bowl and working outwards, until the ganache is glossy and silky smooth. Refrigerate until thickened, but still spreadable. Pour over brownie base.

Decoration
Melt milk chocolate and dark chocolate in two separate bowls over simmering water. Using a spoon, drizzle the chocolate over the cake. Decorate with raspberry dust and edible flowers.

Milk Chocolate Truffles with Passion Fruit and Liquorice

Makes approximately 20 small chocolate truffles

150g milk chocolate
40ml heavy cream
40ml passion-fruit juice (from fresh passion fruits)
3 to 4T fine liquorice powder

1. Melt chocolate in a bowl (preferably glass) over simmering water (bain-marie). Do not let the bottom of the bowl touch the surface of the boiling water. Once the chocolate has melted, remove from heat.
2. In a small saucepan, bring cream and passion-fruit juice to a boil and pour over chocolate.
3. Let sit for 1 minute.
4. Using a silicone spatula, slowly stir in a circular motion, starting from the centre of the bowl and working outwards, until the mixture is silky smooth. Pour into a small form (10x10cm) lined with parchment paper and refrigerate overnight.
5. Cut into small squares and dust with liquorice powder just before serving.

Salted-caramel Chocolate Tart

A crunchy Oreo biscuit base is topped with silky smooth, salted-caramel chocolate ganache. Be warned – it’s deeply addictive!
Serves 10 to 12

Base
100g Oreo cookies, biscuit only, filling removed
50g butter, melted

Salted-caramel chocolate ganache
250ml heavy cream
125g sugar
30g glucose syrup
1/2t sea salt
300g milk chocolate
125g dark chocolate

Decoration
1/2t flaked sea salt (like Maldon)

Base
In a blender, process cookies until fine crumbs form. Transfer crumbs into a bowl and stir in melted butter. Press mixture evenly onto bottom and up sides of a tall springform pan (12cm diameter). Refrigerate while preparing the ganache.

Salted-caramel chocolate ganache
1. Melt chocolate in a bowl (preferably glass) over simmering water (bain-marie). Do not let the bottom of the bowl touch the surface of the boiling water. Once the chocolate has melted, remove from heat.
2. In a small saucepan, bring the cream and the syrup to a boil and set aside.
3. In another saucepan, heat sugar until it caramelises, then remove from the heat. Very slowly, stir in the warm cream. Do this carefully, as the caramel is very hot and will bubble up when you add the cream. Add salt.
4. Pour the warm caramel over the melted chocolate. Using a silicone spatula, slowly stir in a circular motion, starting from the centre of the bowl and working outwards, until the mixture is glossy and silky smooth.
5. Pour ganache into the tart shell and refrigerate for at least 4 hours or overnight.
6. Sprinkle tart with flaked sea salt just before serving.

Photography Line Falck Production, recipes and styling Maja Vase