Chocolate is one of the best ingredients and foods in the world. High quality chocolate has been proven to be good for us, so we don’t need to feel too guilty about eating it! I love including this ingredient in my desserts, as it just makes everything a lot better. If you love desserts and chocolate, you’re going to love these 3 recipes:
Chocolate Ice Cream
You’ll Need:
- 300ml whipped cream.
- 3 egg yolks.
- 85g sugar.
- 300ml full fat milk.
- 100g 70% dark chocolate. Italian chocolate works well.
- Heat the milk and chocolate in a saucepan, stirring until smooth.
- Beat egg yolks and sugar in a bowl until thick. Stir in the chocolate mixture after cooling. Strain back into the pan. Cook over a gentle heat while you stir. Never let it boil.
- Whip your cream then fold into the cooled chocolate mix.
- Use an ice cream machine to churn the mixture, or you could hand churn if you’re feeling brave.
Gluten Free Chocolate Brownies
You’ll Need:
- Half a large bar of 70% dark chocolate.
- 2 cups of coconut milk.
- 1 cup of gluten free flour.
- A few tablespoons of organic cocoa powder.
- Vanilla extract.
- 1 cup raw cane sugar.
- Sea salt.
- Half a cup of coconut oil.
- 2 eggs.
- Sprinkle of baking powder.
Begin melting the chocolate and coconut oil in a pan, stirring occasionally. Don’t boil.
- Have your dry ingredients ready in a bowl: flour, baking powder, a sprinkle of sea salt, and your cocoa powder.
- In another bowl, blend your sugar, vanilla extract, eggs, and milk together. Add the melted chocolate mixture and blend again.
- Add the flour mixture slowly, and blend after each addition.
- When you’ve done that, you can pour into a brownie baking tray and cook on a high heat for around 20-30 minutes. Test the brownie and take it out when it’s the way you like it.
Dairy Free Chocolate Truffles
You’ll Need:
- Dairy free dark chocolate.
- Half a cup of coconut oil.
- 1 cup of coconut milk.
- Vanilla extract.
- Desiccated coconut, about a handful.
- Mixed nuts.
- 2 tablespoons of cocoa powder.
Break your chocolate up and put in a bowl with your coconut oil. Heat your milk in a small pan on a low heat and stir the two gently to combine. Don’t mix too fast.
- Stir in your vanilla extract and set the bowl in the fridge for 4 hours.
- When this has almost set, toast your coconut for a few minutes until golden in colour. Tip this onto a plate and then add your nuts to the heat. Toast these until golden. Chop them as small as you can. Have your cocoa powder on a separate plate.
- Take a teaspoon, and scoop out small balls of your truffle mixture. Roll them in the palm of your hands and place them on a tray. You can then roll them into the ingredients to decorate and flavour them.
- Pop back in the fridge for 10 minutes, and you can serve them!
You can find plenty more delicious dessert recipes here. Have fun trying them out and tasting them!