Tag Archives: chocolate

The most chocolatey white and dark chocolate cookies for when it’s stormy and you want a chocolate hug

22 Feb

These cookies are an adaptation of the ‘Double Death by Chocolate Cookies‘ recipe from my bible, being The Great British Bake Off, How to turn Everyday Bakes into Showstoppers of course.

I made these cookies for Valentines day (a request haha!) However I was majorly craving them last night during one of Nice’s storms. I love them! The weather here is great, it hardly ever rains but when it does, it usually involves a storm. Films, tea and chocolate cookies are perfect for eating in bed, listening to the storm outside.

I modified this recipe from the Bake Off book as I had no cocoa powder. Instead, I melted some dark chocolate and reduced the amount of soft butter, I also added some extra flour to balance out the wet/dryness of the mixture. I also added quite a few more white and dark chocolate pieces to the cookies because I just love chocolate.

The first time I made these cookies I used the cheapest dark chocolate from Carrefour – they came out ok, however the high sugar content in the chocolate made them a little too sweet and not ‘chocolately’ enough. As a result, use dark chocolate of more than 70% cocoa solids, it is really really worth the extra few centimes/pence (even if you are a student!)

Makes 14 large, gooey cookies        IMG_20130221_225053

Ingredients:
175g self raising flour
Pinch of salt
Pinch of baking powder
95g golden caster sugar
100g very soft unsalted butter
1 large egg at room temperature
25g good quality dark chocolate, melted
100g good quality white chocolate, broken into chunks (personally, the chunkier, the better)
150g good quality dark chocolate, broken into chunks

Method:
1. Preheat your oven to 180C. Combine the flour, baking powder, sugar, salt in a large mixing bowl. In a smaller bowl, mix the melted chocolate and soft butter together then add to the dry ingredients.
2. Beat the egg until frothy then add to the dry ingredients along with your chocolate chunks. Mix until thoroughly combined.
3. Take a tablespoon of the mixture and drop it onto a baking tray lined with greaseproof paper. Repeat with all the mixture allowing space between each blob for the cookies to spread when cooking.
4. Bake for approximately 12 minutes. They should be firm but not hard, they carry on cooking for a while and harden up after you take them out of the oven, burnt cookies is not a good look, you want soft, chewy ones!

Leave to cool then eat

Simple pleasures – Sunday morning croissants & hot chocolate à la français/Phoebe

3 Feb

During my walk home from the nightbus after a night out in Cannes, I found myself walking past my local boulangerie. Late night to the early hours of the morning is when all croissboulangeries make their masses of breads and pastries. The smell of fresh bread is infamously amazing, however the wafts of baking croissants I believe is even better. I went to bed adamant to treat myself to a croissant in the morning. I also realised that I am actually quite obsessed with food – who plans their breakfast so determinedly (I even checked to see if I had apricot jam…) at 4am whilst knackered and (slightly) under the influence of alcohol?!

True to late night determination, two fresh, buttery croissants made their way to  my apartment. As it’s a Sunday, I thought why not go all out and have a typical French, tasty yet not so healthy accompaniment – hot chocolate in a bowl, the only way to drink it (if you are a French child, but oh well.)

As an adult, I did make myself a bit more of a ‘grown-up’ hot chocolate in a bowl. The addition of a shot of coffee makes masses of difference in my opinion. It takes away some of the sicklyness that can come from a big bowl of milky hot chocolate, plus gives you a bit of a (much needed) caffeine buzz.

Just what I needed!

My version of chocolate chaud calls for:
A china, heat proof smallish bowl that can easlily be drunk from.
About 250ml milk (if you are going really authentic then use UHT – although the French stuff doesn’t have quite the same strong taste as the UHT milk in the UK.)
1 tbsp hot chocolate powder (Poulain is a popular French brand that is the best – far better than any supermarket hot chocolate in the UK, I always bring a pot back with me!)
Shot of espresso or 2tsp instant coffee granules

1. In your bowl, mix the coffee and hot chocolate powder with a few tbsp milk to form a paste, add the rest of the milk then pop in the microwave for 1min. Stir to ensure everything is well mixed and cook for a further 40seconds.
Serve with warm croissants and jam.

 

Indulgent chocolate fudge cupcakes

23 Nov

The fudgyest chocolate cakes ever, in ideal cupcake size portions – so rich you do not want more than one or two! I made the mistake of eating the leftover buttercream even though I was feeling sick, bad idea. My recipe uses no cocoa powder (I didn’t have any!) but melted dark chocolate to give it an even more chocolatey flavour. I used quite cheap basic dark chocolate which is about 60% cocoa solids. I prefer this as it doesn’t give as much of a bitter taste as high percentage dark chocolate does (plus it is cheaper!)

Makes 9 cupcakes

Ingredients:

For the cake:
120g self raising flour
2/3rd tsp baking powder
115g caster or muscovado sugar
115g softened butter
2 eggs
35g melted dark chocolate

For the buttercream:
100g softened butter (I prefer salted to unsalted in a butter cream – I find it gives a richer taste)
100g bar dark chocolate
50g icing sugar
1tbsp plain flour

Method:
1. Heat the oven to 170C (fan).
2. Mix all the ingredients except for the chocolate together in a big bowl.
3. Break the chocolate into squares and melt in a microwave. Melt it for 10 seconds, take out and stir, then continue until it is nearly completely melted. When you stir it the rest should melt and you should have smooth silky chocolate.
4.Fold in the melted chocolate until the mixture is well combined. The mixture should fall off a spoon when tapped on the side of the bowl.
5. Fill cupcake cases 2/3rds of the way up and bake in on the middle shelf for 25minutes. The cakes are ready when a skewer comes out clean. Leave to cool.
6. For the buttercream, break the chocolate up into squares and melt in the microwave. Add the softened butter and mix until well combined. Add the icing sugar and flour and mix until smooth. You will need to let it cool before it is at the right thickness to decorate your cupcakes. Pop in the fridge for a while to speed up the setting process.
7. Decorate your cakes and eat!