Chocolate Delights
Chocolate Cake in a cup
Ingredients
1 cup/mug
4 tbsp of plain flour
4 tbsp sugar
2 tbsp cocoa powder
Drop of vanilla extract
1 egg
1/4tsp baking powder
3tbsp milk
Optional: Nutella, peanut butter, chocolate chips etc
Method
- First mix all dry ingredients together.
- Next, whisk the egg, vanilla and milk, mix till well combined.
- Finally make a hollow in the cake mixture and add nutella/ peanut butter or whatever you desire!
- Place in microwave and microwave on full heat for roughly 70secs. Keep an eye on
the cake as you don’t want to over heat it, the aim is to have a soft gooey centre.
Chocolate Easter Egg
Ingredients:
Egg mould (You can get these in Dealz, amazon or Ebay)
200g of great quality chocolate (Try Aldi’s chocolate choceur)
Foil or plastic coloured wrapping paper
Pastry brush
Sunflower oil
Optional: smarties, chocolate buttons, malteser’s etc
Method:
1: Begin by rubbing the inside of the chocolate egg mould with sunflower oil to prevent the chocolate egg from sticking and to also give the egg a nice sheen!
- Using a bowl, break up the chocolate into small pieces. Place the bowl over a pot of simmering water. Make sure the bottom of the bowl doesn’t come into contact with the water as this could burn the chocolate. Simmer gently and remove bowl once all the chocolate has fully melted.
- Pour a small amount of chocolate into each mould and using a pastry brush coat the shells evenly. Leave to set for at least 20mins.
- Repeat this process a few times as you need to build up layers to for the egg. Roughly this will take 4-5 layers.
- When you are finished with the layers, use a knife to smooth out the edges to ensure they are even, leave to set.
- Remove eggs from moulds and using melted chocolate stick the two halves together. If you want you can add sweets to the centre of the egg before sticking the two halves together.
- Finally, decorate the egg using knife, paint brush or wrap up in plastic wrapping! Be as creative as you want!
Easy Chocolate Truffles
Ingredients
220 grams of dark chocolate
½ cup of double cream
1 tsp vanilla extract
Melon ball cutter
Optional: cocoa powder, chopped hazelnuts, candied orange
Method
- Break up the chocolat and placee in a bowl.
- Pour the double cream into a saucepan and simmer gently.
- Next transfer the cream into the bowl of chocolate and stir until smooth.
- Allow to cool and place in the fridge for at least an hour.
- When cooled, using the melon cutter to scoop out and form truffles.
- You can coat the truffles in cocoa powder, crushed nuts or candied orange!
