Jul 4, 2011
Food & Dining
recipe from "For the Love of Chocolate" by Stephanie Everett
Absolutely Delicious Chocolate Cream Biscuits
125 g butter
110g Devonport Chocolate milk chocolate callets
1 1⁄4 cups flour
1⁄2 cup Devonport Chocolates cocoa
1⁄2 teaspoon baking soda
Pinch of salt
1 1⁄2 cups sugar
2 eggs, room temperature
1 teaspoon vanilla essence
110g Devonport Chocolates
70% dark chocolate callets
2 1⁄2 cups icing sugar
1⁄2 teaspoon vanilla essence
1 – 2 tablespoons hot water
Preheat oven to 170 degrees Celsius. Line 3 baking trays with baking paper. Melt the butter and chocolate in the microwave on medium for 1 minute or gently in a pot on the stove. Stir to combine.
Sieve the flour, cocoa powder, salt and baking powder into a bowl. Mix the cooled chocolate and butter, sugar, vanilla essence and eggs for several minutes with an electric beater.
Fold in the sifted dry ingredients and the 70% dark chocolate callets.
Place teaspoonfuls of the mixture on the trays, leave room for spreading.
Bake for 10 – 12 minutes until they have flattened.
Leave the biscuits to cool for a few minutes before moving them to the cake rack to completely cool.
To make the filling soften the butter, and beat it until it is pale, then mix in with the other ingredients. Continue to beat until the mixture is light and fluffy When the biscuits are cool, sandwich them together with a little of the filling.
The filled biscuits last only for several days. Halve the filling mixture if you decide to fill only half the biscuits.
Decadent Adults Hot Chocolate
100g Devonport Chocolates Callets (I used milk chocolate callets but you can use dark)
100g Devonport Chocolates 56% Cocoa Solids Callets
3 tbs Franjelico (Hazelnut Liqueur)
1/2 tsp Ground Cinnamon
1 cup Dark Blue Milk
To make the chocolate covered marshmallow sticks place 100g of chocolate callets in a mug and put in the microwave on medium for 1 minute. Take out and give it a good stir. Place back in the microwave on medium at 30 second intervals giving it a really good stir in-between each interval. You want the chocolate just melted, not hot or the marshmallows will melt. Place baking paper on a flat surface. Stick 3 marshmallows on the end of a skewer and dip in the chocolate. Swirl it around to get the excess chocolate off and place on the baking paper. Do this with as many mallow stick as you would like to make. Let the chocolate set at room temperature.
To make the hot chocolate place 100g of dark chocolate callets in a pot with the cinnamon and the Franjelico. Put your element on a very low temperature (I had mine on the lowest it could be). Stir continuously. Once the chocolate has melted and the ingredients are all mixed in slowly add your milk stirring continuously. Once all of the milk is added and mixed in completely turn up the element slightly. Keep stirring (about 5 minutes) until the hot chocolate is hot but not boiling, or burnt!
With a whisk froth up the hot chocolate mix and decant into mugs (or thermal glasses) and serve with a mallowstick to stir. Seriously decadent.