Say goodbye to your midweek blues with these sinful treats.
1. Chocolate Dalgona
Ingredients
- 60 gm milk chocolate
- 5 gm instant coffee
- 5 gm sugar
- 50 ml milk
Method
- Heat milk and chocolate in a saucepan over a medium flame
- Cook the mixture until smooth and creamy, the mixture will slightly thicken as well
- Once cooked, refrigerate the chocolate drink for 4 to 6 hours until really cold
- In a bowl, add the coffee, water, and sugar. Whisk it for 10 to 15 minutes until nice and foamy
- Take the chocolate drink, whisk it once again to ensure the drink is well combined.
- Pour it into a glass and top the drink with coffee foam. Dust some cocoa powder if you desire.
2. Microwave Chocolate Cake
Ingredients
- 100 gm almond mousse bar (broken into pieces)
- 100 ml sunflower Oil
- 175 gm castor sugar
- 140 gm plain flour
- 2 tbsp cocoa
- 3 tbsp baking powder
- 2 large eggs
- 1 tbsp vanilla essence
For the chocolate ganache
- 100 gm almond mousse bar (broken into pieces)
- 5 tbsp double cream
Method
- Grease a 22 cm silicon microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom
- Mix the sugar, flour, cocoa, Fabelle Soft Centre Almond Mousse bar pieces, and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla, and 100 ml hot water until combined
- Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film
- Microwave on full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer or fork in the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn it out onto a cooling rack
- For the ganache, melt the chocolate bar on half power (600 watts) for approximately 2 minutes, stirring every 30 seconds until melted. Add the cream and mix thoroughly until smooth and glossy
- Once the cake has cooled, spread the ganache over it and scatter the sprinkles
- The cake can be stored for up to 3 days in an airtight container.
3. Luscious Mousse
Ingredients
- 120 to 130 gm chocolate bar
- 100 gm fresh cream
- 15 gm fresh unsalted milk butter or malai
Method
- Cut the chocolate bar into 15 mm pieces and place in a round bottom bowl
- Take 30 ml cream and refrigerate for 30 minutes.
- Bring remaining 70 gm fresh cream to boil (approx 80 degree C) and add milk butter.
- Pour over chocolate pieces and allow 5 to 7 minutes to cool
- Mix and fold with a spatula to melt the chocolate completely, followed by a hand blender for 2-3 minutes
- Add cold cream
- Beat for 20 minutes by placing ice pack below the bowl to get enough frothing
- Once you see a fluffy mass, stop beating and place in the fridge
- While serving, sprinkle some cocoa powder/coffee powder depending on your mood. Garnish with almond slivers and a slice of strawberry and serve cold
4. Delicious Ganache
Ingredients
- 120 to 130 gm chocolate Bar
- 70 gm fresh cream
- 10 gm unsalted milk butter
Method
- Cut the chocolate bar into 10-15 mm pieces and place in a round bottom bowl.
- Boil 70 gm fresh cream at 80 degree C and add milk butter
- Pour over chocolate pieces’ in the bowl.
- Let it cool for 5 minutes till 33 degree C.
- Mix and fold with a spatula to melt the chocolate completely followed by a hand blender for 5 minutes.
- Pour in a parchment paper-lined tray in about a 15 mm thick slab
- Refrigerate for 3 hours
- Remove and dust with cocoa powder.
- Cut into small cubes, sprinkle additional cocoa powder if you like.
In case you want to make a garnish for your cake, add 30 gm additional cream in your recipe and use immediately after mixing before refrigerating.
5. Vegan Dark Hot Chocolate
Ingredients
- 1/4 cup chopped dark chocolate
- 1 cup soy or almond milk
- 1/2 tbsp cocoa powder
- 1/2 tbsp stevia powder (Can be substituted with date or maple syrup)
Method
- Boil soy/almond milk on medium heat
- Add the cocoa powder and whisk till it’s smooth. Add the chopped Fabelle dark chocolate pieces
- Whisk till the chocolate melts and the beverage is creamy
- Add stevia powder.
- You may garnish with a little grated chocolate on top and serve hot.
