Chocolate Recipes To Keep Your Cravings at Bay
It’s a post-World-Chocolate-Day kind of Saturday so chances are, it’s gone either of two ways for you: you’ve hit up the gym and gone for a healthy green bowl breakie, or, if you’re anything like me, you’ve slept in late, not feeling at all satisfied from your Friday fix of chocolate.
Well, to amuse any chocolate cravings you might (definitely) have, we’ve got two mouthwatering recipes right here for you.
Servings: 8-10 depending on size
Preparation Time: 15 – 39 minutes
- 115g plain flour
- 10g quality cocoa powder
- 1tsp baking powder
- 40g crème fraîche
- 1 egg
- 80g Lindt Dessert Premium Dark, melted
- 120ml milk
- Unsalted butter for frying
For chocolate filling:
- 250ml milk
- 100g raw caster sugar
- 50g eggs yolks (from about 2 eggs)
- 25g corn flour
- 1 vanilla bean paste
- 130g Lindt Excellence A Touch of Sea Salt, chopped
- 20g Butter
- Combine dry ingredients in a mixing bowl.
- Add the crème fraîche and the egg.
- Combine the milk and the chocolate, creating a smooth ganache.
- Add to the rest of the mixture and whisk until smooth.
- To cook, place a non-stick frying pan over medium heat. Brush with a little butter and place batter into pan (about a tablespoon for a small pancake).
- Flip and cook through. Transfer to a plate to cool slightly.
- If serving with chocolate filling, generously fill each layer of pancake with the filling.
- Bring the milk and half the sugar to the boil. In the meantime combine the egg yolks, corn flour, vanilla and remaining sugar.
- Add the egg yolk mixture into hot milk.
- Whisk and return to the heat.
- Cook to a think custard.
- Add the chocolate and butter. Mix until silky and smooth.
- Cover directly with some cling film and cool fully.
- Lightly stir the choc filling to ensure it is smooth.
Baked Dark Chocolate Mousse
Preparation time: 15 – 30 minutes
Our tip: Take this decadent dessert to the next level with a lashing of Earl Grey flavoured whipped cream.
For the mousse:
- 75g Lindt Dessert 70% Cocoa
- 60g butter
- 3 eggs, separated
- Pinch salt
- 90g raw caster sugar
- 15g cocoa powder
- 20g Lindt Dessert Premium Dark, finely chopped
For the cream:
- 250ml Cream
- 2 bags of Earl Grey tea
- 30g pure icing sugar
- 1/2 tsp vanilla bean paste
For the mousse:
- Preheat the oven to 210°C.
- Butter a 20cm baking dish and dust with cocoa powder to prevent the dessert from sticking.
- In a saucepan gently melt together the butter and the 75g of Lindt chocolate until just melted.
- Set aside to cool.
- In a mixing bowl mix together the egg yolks, salt and half the sugar until light and pale.
- Fold the chocolate and butter mixture into the egg yolk sugar mix.
- Sift in the cocoa powder.
- Gently fold in the meringue and place mixture into the prepared dish.
- Bake for 15 minutes or until just firm to touch but retaining a soft centre.
- Top with berries and Earl Grey cream and serve immediately.
For the cream:
- For the cream gently warm up the cream with the tea.
- Set aside to infuse for 30 min and chill.
- To serve, remove the tea bags, add the icing sugar, vanilla and whip.
- Scoop a quenelle onto the dessert just before serving.
Share your chocolate creations on social media using #MyLindtDessert and #smoothchocfest
Love Chocolate? Join the Lindt Master Chocolatier and smoothfm at the smooth Festival of Chocolate.
Sat 12 and Sun 12 August 10am – 6pm daily, The Rocks.