I've got some really nice 70% dark chocolate in the house.?

Question

I fancy making something tasty with it this weekend... Suggestions?

Answer 1

The best Chocolate Brownies

375g soft unsalted butter
375g best quality dark chocolate
6 large eggs
1 tbsp vanilla extract
500g caster sugar
225g plain flour
1 tsp salt
300g chopped walnuts (optional)

Preheat the oven to 180C/gas mark 4. Line the sides and the base of a brownie pan or baking tin with foil or grease proof paper.

Melt the butter and chocolate together in a large heavy based pan. In a bowl beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.

When the chocolate mixture has melted, let it cool down a bit, before beating in the eggs and sugar, then the flour and nuts if using. Bet to combine smoothly and then scrape out of the saucepan into the lined tin.

Bake for 25 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle still dense and gooey.

When you turn out of the pan and cut up, don't worry if the top of the brownies crack - this makes it look homemade!!!!


I've never been that keen on brownies but these are fantastic - I'd highly recommend giving them a go!!

Answer 2

Chocolate Mocha Mousse

Serves 1

Ingredients
2 oz (50 g) dark chocolate (70% cocoa solids)
1 egg, separated
1 dessertspoon rum/brandy or whiskey
1 slightly rounded teaspoon coffee granules

To serve:

1 fl oz (25 ml) pouring cream
1 level teaspoon coffee granules, dissolved in 1 teaspoon warm water
1 oz (25 g) grated dark chocolate (75% cocoa solids)

Start off by setting a small basin over a small pan of barely simmering water, then add the coffee granules to the basin. Measure in 2 teaspoons hot water and stir to dissolve the granules. Now break up the chocolate into small pieces, add these to the basin and stir till the chocolate has melted and been incorporated with the coffee and you have a smooth sauce.

Next separate the egg, the white into a medium-sized bowl and the yolk into a smaller one. Beat up the yolk then stir it well into the chocolate mixture, off the heat. Now stir the rum into it, and leave to cool for about 10 minutes.

Meanwhile, whisk up the egg white to the soft-peak stage (that is, when it leaves soft peaks when you lift the whisk out of it). Then, using a metal spoon, fold the egg white into the chocolate mixture. Spoon the whole lot into a stemmed wine glass, cover with clingfilm and chill for a couple of hours. To serve: combine the cream with the dissolved coffee, pour this over the top of the mousse and sprinkle with a little grated chocolate.

Answer 3

Chocolate, Cherry and walnut brownies!
Ingredients
• 200g unsalted butter
• 200g dark chocolate (70% cocoa solids), chopped
• 3 eggs
• 300g granulated sugar
• 2 teaspoons vanilla extract
• 125g plain flour
• a pinch of salt
• 100g dried cherries
• 100g walnut pieces

Method
• Preheat the oven to 180ºC/fan 160ºC/gas 4.
• Grease and line an approximately 20 by 30cm (8 x 12 inch) rectangular baking tin, 3 to 4cm (1/2 inches) deep, with greaseproof or parchment paper.
• Melt the butter and chocolate either in a bowl over a pan of simmering water or gently in the microwave.
• With an electric hand whisk, beat together the eggs, sugar and vanilla extract until they are lovely and thick and creamy. Mix in the melted chocolate and butter. Finally stir in the flour, salt, cherries and walnuts.
• Pour into the baking tin and cook for about 25 minutes until the top is cracking and the centre is just set. Leave to cool in the tin for about 20 minutes before cutting into squares.
• Serve warm or, if you can resist leaving them, cold.

*If you don't like walnuts - you can substitute it with pecans

Answer 4

Get a glass bowl, put the bottom of the bowl in some hot water to melt the chocolate, add a little butter and a little cream, mix it, then you can dip strawberries and other types of fresh fruit in the chocolate with a cocktail stick, put the fruit on greaseproof paper in the fridge to set, then enjoy!

Answer 5

Really simple - whip cream, melt the chocolate and gently fold it in. Put in individual desert glasses with maybe some strawberries and grated chocolate on top. Chill in the fridge for a couple of hours. Fantastic! xx

Answer 6

melt it down and use for fondue - add 1 or 2 tbsp. of your favorite liqueur (grand marnier, amaretto, or even creme de minthe) and at least 1/3 c sugar (the 70% dark is near to bittersweet baking chocolate in sweetness and will need a little something). serve with strawberries, slices of banana, mandarin orange segments, pound cake cubes.

Answer 7

How about hot chocolate, or melted in a double burner to dip in strawberries or dried fruit? For that, just add a little vegetable oil to the chocolate, and you are all set. Have fun!

Answer 8

Chocolate like that is just too good to waste. If you cook it with something else, the taste won't be as strong/original. But, if you REALLY want something else to go with it, I suggest just eating it like that, with some strawberries on the side.

Deelish!

Answer 9

Just have it plain ... I had some 70% chocolate recently and purred for hours afterwards....I love chocolate! I can't imagine mixing it with anything, I mean... it is like mixing avocado which I find 5-star all by itself, and so is champagne .... why ruin it?

Answer 10

In the event it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.