What can be made from a chocolate bar. Chocolate Desserts: The Best Recipes

Perhaps one of the most beloved delicacies is chocolate. The dessert has an amazing taste, moreover, it can improve your mood! But they shouldn't get too carried away. Nevertheless, it is impossible to attribute a delicacy to a low-calorie dessert. Read on to find out how to make chocolate at home. .

Making dessert at home

Chocolate at home tastes the same as the factory version. Perhaps the most important advantage of making dessert is that you can independently monitor the quality of the products used. Is it worth talking about the excellent taste of homemade chocolate once again?

Homemade chocolate can take its rightful place in your cookbook. And by adding a little creativity and your own imagination, you can turn sweetness into a real culinary dessert, which you will not be ashamed to present on the festive table.

To prepare treats at home, you will need the following ingredients:

• Tablespoon of sugar.
• 50 grams of softened butter.
• A couple of tablespoons of full fat milk.
• 100 grams of cocoa powder.

Step by step cooking

1. Pour the milk into a saucepan, putting it on a small fire. When the milk is warm, pour sugar into it, stirring with a spoon. It is not necessary to bring the mass to a boil.
2. Melt the butter in the microwave and add it to the milk. Bring the mixture to a boil.
3. We begin to sift cocoa through a sieve, constantly stirring the chocolate mass with a wooden spoon. Let the chocolate boil for a couple of minutes and remove from heat.
4. Pour the sweet mass into molds, and put in a cool place until completely solidified.

Even a novice cook can prepare such a homemade chocolate recipe. The only thing is that you definitely need to use non-stick cookware. Delicacy from has a fairly rich and tart taste. To soften it, you can add vanilla or orange extract.

cooking secrets

Homemade treats made from cocoa powder can be safely given to children. It does not contain harmful food colors, flavors and preservatives. Cocoa is the main ingredient in the homemade chocolate recipe, so the product must be of high quality and fresh.

How to make chocolate from cocoa and bring the dessert to the perfect taste?

1. The recipe for homemade cocoa treats involves the use of fresh food. Be sure to follow the proportions prescribed by the recipe.
2. To prepare a dessert without milk, you will need powdered milk or infant formula. Do not be afraid that the milk analogue will spoil the taste of the dessert. On the contrary, the delicacy comes out more tender and airy.
3. Don't be afraid to experiment with taste. You can add rum, liquor, cognac, cookie crumbs, raisins, nuts, cardamom, cinnamon and marzipan to the finished mass of cocoa beans.
4. The recipe for bitter chocolate involves the use of a large amount of cocoa. Please note that the more cocoa beans you add, the richer and firmer the dessert will come out.
5. Instead of classic sugar, you can add cane sugar. It is distinguished by its nutritional value and the presence of useful minerals, which is especially suitable for the category of people who adhere to proper nutrition. The beneficial properties of cane sugar have been proven in practice, the product has practically no contraindications for use.

There are many chocolate recipes for every taste. Adherents of the classics will certainly be delighted with cocoa and milk chocolates. Creative personalities will be able to express themselves by diluting the composition with unusual, but compatible ingredients.

Milk chocolate at home

What could be tastier than homemade? The delicacy will strike your household on the spot. Get ready to stand at the stove again and again to delight your loved ones with a delicious dessert.

Milk chocolate recipe at home

1. Heat 5 tablespoons of full fat milk in a saucepan.
2. Add 5 tablespoons of cocoa powder and cane sugar, constantly stirring the ingredients and bringing the mass to a boil.
3. We introduce 50 grams of melted butter and a couple of tablespoons of heavy cream into the chocolate mass.
4. While stirring the chocolate mass with a spoon, we introduce 5 grams of wheat flour through a sieve.

Expert opinion

Anastasia Titova

Confectioner

Vanillin extract should be added to soften the taste. Pour the prepared chocolate mass into molds and let it harden. Now you know how to make milk chocolate at home!

Dark chocolate recipe

The benefits of dark chocolate are invaluable. Do-it-yourself sweetness is doubly useful. The only disadvantage of such a dessert is that it needs to be eaten quickly, because due to the lack of preservatives, the delicacy can quickly disappear.

To make your own cocoa sweets, you will need the following ingredients:

• Half a glass of cocoa powder.
• 75 grams of cocoa butter.
• Honey to taste.
• 50 grams of any nuts.

Cooking method:

Making chocolate at home is very easy! To prepare a yummy, you will need to prepare a dessert mold by pouring the right amount of nuts into it.

Melt the butter in a saucepan, adding cocoa powder to it. When the mixture becomes homogeneous, add honey or cane sugar, and bring the mass to a boil.

Pour the warm liquid into the molds and enjoy the delicious dessert. Yummy can be cooked without butter, replacing it with cream!

Making white chocolate - you will be delighted

If there is a paradise for the sweet tooth, then this paradise is in the fragrant bar. In production, a white delicacy is made from cocoa butter, milk powder and sugar. The technology for preparing sweets involves the presence of additional ingredients - nuts, dried fruits and other food products.

Ingredients:

• 100 grams of dry milk.
• 70 grams of cow's milk.
• Sugar to taste.
• Vanilla extract.
• 50 grams of cocoa butter.

Cooking process:

• Bring cow's milk to a boil, adding dry milk to it. Constantly mix the mass. Melt the butter in a water bath, and introduce it into the milky liquid.
• Add sugar and stir the mass. Let the chocolate boil for 5 minutes.
• Remove from heat and pour into moulds.

As you can see, the preparation of a white delicacy is practically no different from the recipe for dark chocolate. It's just the ingredients!

Coffee chocolate at home

A do-it-yourself chocolate bar begins to please the chef even at the time of preparing the dessert. Coffee dessert will surely surprise confectionery gourmets with its excellent taste. It has an amazing aroma, and for its preparation, you will need the following ingredients:

• A teaspoon of ground coffee.
• 100 grams of water.
• Orange peel to taste.
• Half a kilo of sugar.
• A glass of dry milk.
• 250 grams of butter.
• 10 tablespoons of cocoa.
• Vanilla to taste.

Cooking order:

• Brew strong coffee. A teaspoon of coffee, pour 100 grams of water, and bring to a boil.
• Add orange zest and vanillin to the Turk, and let the liquid brew for 20 minutes.
• Pass the drink through a sieve and boil it again.
• Pour the coffee into the saucepan, putting the dishes on the fire. Add sugar and cocoa powder.
• After boiling, start introducing powdered milk, constantly stirring the mass with a spoon. Remove the chocolate drink from the heat, and throw in the chopped, softened butter.
• Put the pot on the fire and bring to a boil. Boil for 10 minutes, constantly stirring the mass with a spoon. If it doesn't seem thick enough to you, add flour to it.
• Remove the dessert from the heat and pour into a mold.

Write down the recipe , how to make chocolate from cocoa and coffee in your cookbook. He's incredible!

Hot chocolate is always on trend

- this is exactly the drink that will delight you in the autumn-winter period. It will not only warm you after the Christmas frosts, but will also take you to the atmosphere of childhood.

To prepare the drink, you will need the following ingredients:

• Half a liter of fat milk.
• Black chocolate bar.
• Half a bar of milk chocolate.
• 100 grams of heavy cream.
• Cinnamon and vanilla to taste.
• A pinch of salt.

Step by step preparation:

1. Bring half of the milk to a boil. Remove from the heat and add the broken into pieces delicacy to it.
2. Stir the chocolate mass, bringing the consistency to a homogeneous state.
3. Pour the rest of the milk, cream, as well as vanilla, cinnamon and a pinch of salt into a saucepan.
4. Without bringing the drink to a boil, remove the saucepan from the heat.

Bitter chocolate is chocolate with a huge amount of chocolate liqueur, some sugar (usually one-third), cocoa butter, vanilla, and sometimes lecithin. Bitter chocolate is chocolate without added milk. European regulations define a minimum of 35% cocoa powder for such chocolate. Cooks usually give their preference to more concentrated chocolate, that is, one in which the cocoa bean index is not lower than 70% percent. The higher the bean content, the more “real” the product will be, the more interesting its taste and aroma. Dark chocolate is perhaps the most respected variety of chocolate in the world.
Cocoa beans and products made from them (bitter chocolate) are useful, first of all, because they contain a lot of antioxidants, the amount of which is greater than in tea, green apples and red wine. These substances (flavonoids), which neutralize free radicals, do not allow the cells of the body to age and support the normal functioning of the heart. Another positive effect of cocoa is to reduce cholesterol levels, which are generally harmful to the cardiovascular system. Chocolate consumption reduces the risk of cancer. Dark chocolate also contains a fairly large amount of iron.

Bitter chocolate stimulates the release of endorphins - happiness hormones that affect the pleasure center, improve mood and maintain body tone, contributing to concentration and performance. In England, studies were conducted that proved that with the help of a few pieces of dark chocolate a day, one can effectively combat chronic fatigue syndrome, which has become the scourge of modern civilization.

And now - 20 delicious dark chocolate dishes! (click on the flower)

Chocolate cake with peanuts
Ingredients:
Peanuts - 200 g
For the test
Butter unsalted - 150 g

Sugar (powdered) - 95 g
Vanilla (pod, crushed) - 1/4 pod
Chicken eggs - 1 pc.
Salt - 2 g
Wheat flour - 250 g
For cream
Sugar (powder) - 100 g
Glucose - 20 g
Butter unsalted - 20 g
Cream - 100 g
For chocolate glaze
Cream - 300 g
Chocolate (milk) - 400 g
Description

Prepare the dough: mash the butter, then add the ingredients one at a time. Place in refrigerator for 1 hour. Then roll out the dough to a thickness of 2 cm and cut out a circle with a diameter of 30 cm (for a mold with a diameter of 24 cm). Put the dough into a mold, cover with foil, sprinkle beans on top and bake for 20-25 minutes at a temperature of 170 ° C.

To prepare the caramel cream: melt the sugar, add the glucose and let the mass caramelize. Then add butter and cream. Mix thoroughly and boil for a few minutes. Cool to room temperature.

Prepare the chocolate glaze: break the chocolate into pieces, bring the cream to a boil and pour over the chocolate pieces. Mix thoroughly.

Pour a thin layer of caramel cream onto the dough, sprinkle with roasted peanuts and almonds, cool in the refrigerator for 30 minutes, pour over chocolate icing. Place in refrigerator for 30 min.

Chocolate cake
Ingredients:
Chocolate (black bitter) - 200 g
Sugar (sand) - 100 g
Chicken eggs - 3 pcs
Butter - 150 g
Butter - 1 scoop
Wheat flour - 50 g
Hazelnut (chopped) - 75 g
Description

Preheat the oven to 150°C (thermostat 5). Grease a baking dish with butter. Break the chocolate into pieces, put in a bowl and melt in a water bath or microwave (1 minute at maximum temperature).

Beat sugar and eggs with a mixer, put the butter and beat for another 1 minute. Add the sifted flour, then the chocolate and beat for 30 seconds.

Add chopped hazelnuts and stir. Pour the batter into the mold and bake for 25 minutes. Cool for 10 minutes, then remove from mold.

Note: Optionally, you can add vanilla or cinnamon, orange or lemon zest to the dough.

Almond cake with citrus chocolate cream
Ingredients:
For cream
Cream - 300 ml
Lemon zest - 1 pc.
Orange peel - 1/4 piece
Cocoa powder - 25 g
Chocolate (black crushed) - 300 g
Butter - 30 g
For chocolate glaze
Chocolate (crushed black) - 140 g
Milk - 100 ml
Sugar - 50 g
For syrup
Powdered sugar - 100 g
Liquor (Grand Marnier) - 20 g
For biscuit
Egg yolk - 4 pcs
Egg white - 2 pcs
Almonds (finely ground) - 60 g
Powdered sugar - 55 g
Butter - 25 g
Wheat flour - 25 g
Cocoa powder - 25 g
Salt
Description

Cream: Pour lemon and orange zest with cream, heat a little, add cocoa, boil for 1 minute and add chocolate. Stir until smooth. Add finely chopped butter, stir and refrigerate for several hours.
Biscuit: in a baking dish (30x40 cm in size), put a sheet of parchment. Pound white 4 yolks with 30 g of sugar. Salt the whites and beat. When they begin to thicken, gradually add 25 g of sugar and continue beating until a thick foam. Mix whites with yolks. Continuing to stir, add the cocoa-flour mixture, then the melted (but not hot!) butter. Divide the resulting mass into 2 equal parts and bake 2 cakes in turn for 5-7 minutes at 270 ° C. Cool the biscuits and free from paper.
Syrup: boil 100 ml of water with sugar for 1 minute, cool and add the Grand Marnier liqueur. Glaze: Boil milk with sugar, add chocolate and mix until smooth.
Assembling the cake: cut each biscuit in half (you will get 4 cakes measuring 20x30 cm). Cut off the excess so that the cakes become square (about 20x20 cm). Using a brush, soak them well with syrup. Then spread the cakes with a thick layer of cream and put one on top of the other. Gently smooth the top layer of the cream, pour a thin layer of icing and refrigerate to harden the chocolate.

Fondue “Black Cat”
Ingredients:
Cream - 300 ml
Chocolate (bitter) - 200 g
Cognac - 2 tablespoons
Liquor (almond) - 1 tsp
Pepper (red ground)
Carnation - 5-6 pieces
Apple
coconut flakes
Walnut

In a fondue pot, heat 300 ml of cream, melt a crushed 200-gram bar of bitter chocolate in them. Add 2 tbsp. l. cognac or cherry liqueur, 1 teaspoon Amaretto-type almond liqueur, a little ground red pepper and 5-6 cloves. Maintain the fondue temperature with a candle burner. Cut apples into slices (pears, mangoes, tangerines, oranges and grapefruits broken into slices are also suitable). Pour coconut flakes and chopped walnuts next to the fondue pot - to first dip the fruit in chocolate, then in breadcrumbs.

Chocolate sponge cake with dark chocolate mousse and orange marmalade
Ingredients:
For decoration
Chocolate (black crushed) - 140 g
Milk - 100 ml
Powdered sugar - 50 g
For syrup
Sugar - 100 g
For mousse
Chocolate (crushed black) - 90 g
Butter - 50 g
Chicken eggs - 2 pcs
Sugar - 1 tsp
Salt
For biscuit
Wheat flour - 75 g
Cocoa powder (bitter) - 20 g
Egg yolk - 4 pcs
Egg white - 3 pcs
Powdered sugar - 110 g
Orange confiture
Salt
Description

Mousse: prepared like cream for Pyramid cake, but with the addition of beaten eggs.

Syrup: boil 100 ml of water with sugar for 2 minutes. Cool down.

Biscuit: in a baking dish (30x40 cm), put a sheet of parchment. Pound the yolks with 50 g of sugar and combine with a mixture of flour and cocoa. Salt and beat egg whites. When they start to thicken, add some sugar and continue beating until stiff. Add the remaining sugar and mix the egg whites with the yolks. On a 30x30 cm square of parchment, spread the dough in a 1 cm layer. Bake for 10-15 minutes at 220 ° C. Cool the finished biscuit and free from paper. Then cut into three strips 30x3 cm and pour over the syrup. Spread each strip thickly with confiture and place one on top of the other. Place in the freezer for 30 minutes. Then give the biscuit the same shape as in the Pyramid recipe, using confiture instead of cream to hold it together.
Assembling the cake: line a biscuit mold (half-cylinder about 30 cm long) with cling film and put a biscuit in it. Fill the free space on the sides with chocolate mousse, then turn the sponge cake upside down and pour over the mousse. Top with another biscuit strip soaked in syrup. Put in the refrigerator for several hours. Decoration: Boil milk with sugar, add chocolate and stir. When the resulting mixture has cooled and thickened a little, pour it over the finished cake and put it in a cold place again until all the chocolate has hardened.

Cupcakes with chocolate
Ingredients:
Chocolate (+12 squares) - 100 g
Chicken eggs - 3 pcs
Butter - 50 g
Wheat flour - 1 tbsp.
Powdered sugar - 80 g
Pomegranate (grains)
Description

Preheat oven to 240°. Melt 100 g of chocolate and butter in a microwave or water bath and mix well. Beat eggs with powdered sugar and combine with melted chocolate. Add flour and mix everything thoroughly again - the dough should turn out thick, like sour cream. Butter and flour 6 small cupcake liners (you can also use baking paper). Fill the molds 1/3 full with batter and place two squares of chocolate on top of each mold. Divide the rest of the dough evenly among the molds and add on top of the chocolate. Bake cupcakes for 10 minutes. When they are ready, let cool, then remove from the molds and garnish with red currants or pomegranate seeds.

Rum truffles
Ingredients:
Chocolate (bitter) - 200 g
Cocoa powder - 50 g
Powdered sugar - 90 g
Rum - 3 tablespoons
Cream (thick) - 100 g
Butter - 100 g
Description

Melt the chocolate and butter in a microwave or double boiler and mix well with a whisk. Add powdered sugar and cream, mix again and let cool. Pour in the rum, mix again and put the resulting mass in the refrigerator for 12 hours. When it hardens, separate small pieces with a spoon and roll into truffles. Pour cocoa powder into a deep plate and roll each candy in it. Then transfer the truffles to a sieve and shake off the excess cocoa. Put the finished truffles in the refrigerator (they can be stored for 4 days) and remove from there 20 minutes before serving.

Chocolate vanilla mousse
Ingredients:
Chocolate (black) - 250 g
Chocolate (nutty) - 100 g
Cream - 200 ml
Butter - 50 g
Chicken eggs (proteins) - 3 pcs
Vanilla - 1 pod
Vanilla sugar - 1 sachet
Description

Break the chocolate into slices, melt in a microwave oven or in a water bath, add butter, mix and set aside for a while.

Boil the cream in a separate saucepan, adding the vanilla pod, cut in half. Wait for them to cool and, after removing the vanilla, pour into the chocolate. Mix the mass and set aside for 5 minutes.

Pour vanilla sugar into whipped proteins, beat everything again and carefully mix with chocolate and cream.

Until fully prepared, the mousse needs to stand in the refrigerator for at least six hours, after which it can be laid out in bowls, decorated with thin biscuits or almonds.

Chocolate cake with pistachios
Ingredients:
Cookies (chocolate) - 200 g
Chocolate (black) - 400 g
Cream 33% fat (thick) - 150 ml
Pistachios (peeled, unsalted) - 125 g
Description

Beat cookies with butter in a blender. Put cling film on the bottom of a rectangular dish, and the resulting mass on top. Chop the pistachios. Break the chocolate into small pieces and place in a bowl. Bring cream to a boil and pour over chocolate. Add 3/4 of the pistachios and stir. Pour into a mold, sprinkle with pistachios and refrigerate for 2 hours.

Chocolate cake with raspberries
Ingredients:
For the test
Wheat flour - 250 g
Butter - 125 g
Sugar (sand) - 90 g
Almonds (almond powder) - 30 g
Chicken eggs - 1 pc.
Vanilla (extract) - 0.5 tsp
Milk - 4 tablespoons
For cream
Chocolate (black) - 300 g
Cream - 200 ml
Chicken eggs - 3 pcs
Raspberry - 125 g
Description

Whisk flour, butter, sugar and almonds in a blender. Add the egg, vanilla extract and milk and beat until the batter pulls away from the rim of the glass. Wrap in cling film and refrigerate for 1 hour.

Place the chocolate pieces in a bowl. Drizzle with hot cream. Beat, add eggs and beat again.

Grease the mold with oil. Roll out the dough on a floured surface, transfer to a mold and prick with a fork.

Bake for 12 minutes at 180°C (thermostat 6). Remove from the oven, lower the temperature to 120°C (thermostat 4). Pour in the cream. Garnish with raspberries and bake for 30-40 minutes.

Chocolate covered dates stuffed with almonds
Ingredients:
Dates - 12 pcs
Almonds (peeled) - 12 pcs
Chocolate bitter - 150 g
Description

Carefully remove the pits from the dates. Lightly toast the almonds in a pan and let cool. Put a nut in each date. Put a pot of water on a slow fire, place a bowl of chocolate in it and wait until it melts. Dip the dates in the chocolate, then place them on a baking sheet and let cool. Dessert is perfect for coffee.

brownie
Ingredients:
Chocolate (black) - 200 g
Butter - 200 g
Sugar (sand) - 200 g
Chicken eggs - 4 pcs
Wheat flour - 100 g
Baking powder - 0.5 tsp
Salt - 1 pinch
Walnut - 100 g
Description

Preheat the oven to 180 C (thermostat 6). Break the chocolate into pieces and melt with butter in the microwave or in a water bath. Then whisk with a whisk.

Break nuts into large pieces. Whisk eggs with sugar. Add chocolate, melted butter, flour, baking powder and nuts. Stir and pour into a mold (pre-rinse it under running cold water and, without wiping, cover with parchment paper).

Bake for 25 min. Remove from oven, cut into squares (approximately 24).

Chocolate meringue with spicy cream
For cream
Cream - 200 g
Chocolate (crushed black) - 200 g
Butter - 20 g
Cinnamon - 0.5 tsp
Carnation
For decoration
Cocoa powder (bitter)
For chocolate sheets
Chocolate (chopped bitter) - 100 g
for meringue
Egg white - 3 pcs
Sugar - 50 g
Powdered sugar - 50 g
Cocoa powder - 10 g
Salt
Description

Meringue: draw a drop of 28-30 cm long on a sheet of parchment and cover a baking sheet with it. Salt and beat egg whites. As soon as they begin to thicken, add the powdered sugar while continuing to beat. Add sugar and cocoa to whipped egg whites. Using a pastry bag, fill a drop on the parchment with the resulting mass, trim the edges with a spatula. Lightly dust the top with powdered sugar and cocoa and bake for 1.5 hours at 110°C, leaving the oven ajar to allow the moisture to evaporate.
Cream: Boil cream with cinnamon and cloves for 2 minutes, then remove the cloves. Add chocolate and beat until smooth. Add oil and let cool.
Chocolate Sheets: Melt the chocolate in a water bath. When it is heated to 30°C (to maintain its gloss), pour it onto a large sheet of parchment in a layer no thicker than 2mm. After 2-3 minutes, cut out 2 drops from the hardened chocolate with a sharp knife (you can use meringue as a template).
Assembling the cake: place the meringue on a platter. Pour the cream into a pastry bag with a shaped nozzle and make small roses on the meringue. Cover with a chocolate sheet and decorate it with small roses from the remaining cream in the bag. Lay the last sheet on top and sprinkle with cocoa.

Dessert for two
Ingredients:
Butter - 125 g
Chicken eggs - 7 pcs
Chicken eggs (proteins) - 3 pcs
Powdered sugar - 140 g
Wheat flour - 120 g
Sugar - 30 g
Chocolate (black) - 200 g
Cocoa powder (bitter) - 2 tbsp.
Cream - 100 ml
Chocolate (white) - 100 g
Orange - 2+1/2 pcs
Description

In two different pans, melt white chocolate and half black chocolate with cocoa and juice of half an orange in a water bath. Separate the whites of 3 eggs from the yolks. Beat the whites in a thick airy foam. Remove chocolate from heat. Whisk 3 yolks. Mix dark chocolate with yolks in a bowl. Carefully fold in half of the beaten egg whites. Place in the refrigerator for 3 hours in a sealed container.

In another bowl, whip cream until thick. Add white chocolate. Then carefully fold in the remaining whipped egg white. Place in the refrigerator for 3 hours in a sealed container.

Prepare almond cake: to do this, beat 4 eggs and 120 g of sugar in a water bath until the mixture thickens. Remove the bowl, continuing to whisk the mixture until it cools. Then add flour while continuing to beat.

Preheat oven to 170°C. Spread on a baking sheet greased with butter baking paper. Pour the dough onto a baking sheet, level it and leave it in the oven for about 10 minutes. The almond cake should be slightly golden. Let it cool down.

Heat the juice of 2 oranges with 20 g of sugar and cook until the consistency of syrup. Cool down.

Carefully soak the almond cake with the resulting syrup. Use a wide knife to spread a layer of dark chocolate, then a layer of white. Carefully roll up the cake. Wrap in cling film and refrigerate for about 3 hours.

An hour before serving, melt 100 g of dark chocolate with 30 g of sugar. Cover the "log" with this mixture and refrigerate.

Chocolate tartlets with green tea
Ingredients:
Shortbread dough (ready) - 250 g
Chocolate (black) - 250 g
Sour cream - 250 ml
Melted butter - 25 g
Green tea - 1 tbsp.
For decoration
Green tea - 1 tsp
Description

Roll out the dough to a width of 0.5 cm, grease three 10 cm tart molds with butter and place the dough in them. Pierce it with a fork in several places, cover the top with parchment paper, pressing it with small porcelain baking balls. This way your tarts won't burn. For 10 minutes, put the molds in the oven, heated to 150 ° C, then remove, remove the parchment and porcelain balls and bake for another 5 minutes to make the dough golden.

Grate the chocolate and place in a separate bowl. Put sour cream (100 ml) into a saucepan, bring to a boil, add green tea and then simmer for 5 minutes over low heat. Pour the resulting cream into chocolate through a strainer. When the chocolate has melted, stir, add the butter and stir again.

Spread the cream on tartlets and put in the refrigerator for an hour. Remove the dessert 10 minutes before serving and decorate it with tea, powdered sugar or chocolate chips.

Good advice:

On each tartlet, you can put a little whipped cream with sugar.

Black and white dessert
Ingredients:
Chocolate bitter - 250 g
Cream - 250 ml
Gelatin - 12 g
Mascarpone - 300 g
Sour cream - 100 g
Chicken eggs (proteins) - 3 pcs
Sugar - 125 g
Vanilla sugar - 2 sachets
Description

To prepare black jelly, break the chocolate into pieces, bring the cream to a boil, remove from heat, add chocolate, leave for 5 minutes, then mix gently. Cool down.

To prepare white jelly, pour gelatin with cold water, bring sugar to a boil with 1 tbsp. l. water, then remove from heat and add swollen gelatin. Whisk mascarpone and sour cream, add gelatin syrup. Place in refrigerator for 30 min. Whip the egg whites into a strong foam. Add vanilla sugar and continue beating until the mixture is smooth and shiny.

Pour the black and white jelly into the mold in alternating layers and smooth the surface. Put in the refrigerator for 12 hours.

Place on a platter and drizzle with mint syrup.

Editor's Note: You can serve this dessert with blackcurrant, tangerine or caramel syrup.

Sweet heart
Ingredients:
Raisins - 20 g
Rum - 1 tbsp
Chocolate bitter - 120 g
Butter - 120 g
Cream - 50 ml
Sugar - 2 tbsp
Cocoa powder (for sprinkling)
Description

Soak the raisins in the rum for about 30 minutes. Line a baking sheet (13x13 cm) with greased paper. Melt the chocolate in a saucepan over low heat. Then add butter and cream and stir until smooth.

While it is cooling, in a separate bowl, beat the eggs with sugar and raisin-infused rum. While stirring, combine both mixtures and raisins, put everything on a baking sheet and place in an oven preheated to 180 ° C.

After 40 minutes, remove the baking sheet from the oven, divide the chocolate mass with heart-shaped molds and let cool completely. After that, carefully, without damaging the edges, remove the hearts from the molds and generously sprinkle with cocoa powder.

Rustic chocolate cake
Ingredients:
Nuts (peeled) - 210 g
Chocolate bitter - 280 g
Flour - 20 g
Chicken eggs - 6 pcs
Butter (room temperature) - 180 g
Sugar - 200 g
Powdered sugar
whipped cream
Description

Roast the nuts in the oven at 200°C. When they have cooled, grind them in a mixer and mix with flour. Melt the chocolate in a water bath. In a separate bowl, mix the butter with sugar (130 g) and add the yolks separated from the proteins. Separately, beat the egg whites with the rest of the sugar.

First, enter the mass of yolks with butter and sugar into the melted chocolate, mix everything well, and then add the nuts and flour in the same way. At the end, enter the whipped proteins, gently mixing the dough not in circular motions, but from top to bottom.

Put the resulting dough on a round baking sheet with sides (diameter approximately 24 cm) and place in the oven, preheated to 180 ° C, for 60-70 minutes. Let the finished cake cool slightly, then transfer it to a dish and sprinkle with powdered sugar. Don't panic if it starts to sag and crack. This will only add charm to the dessert. Serve with whipped cream.

Chocolate mousse with "drunk" cream
Ingredients:
Chocolate bitter - 200 g
Espresso (very strong, chilled) - 100 ml
Chicken eggs - 4 pcs
Powdered sugar - 80 g
Liquor (Kahlua or Tia Maria) - 120 ml
Whipped cream (cooled) - 400 ml
chocolate sticks
Description

Melt chocolate in a steam bath, add two tablespoons of coffee, stir, remove from heat and cool slightly. Add the yolks to the resulting mass (leave the proteins to cool in the refrigerator). Then beat the whites and gradually introduce them into the chocolate mass with constant stirring.

Divide the resulting mousse into four 250 ml bowls and refrigerate overnight. Before serving dessert, combine powdered sugar, liqueur and remaining coffee in a bowl and whisk together. Whisking continuously, add whipped cream.

Spread the resulting air cream into bowls with mousse, stick in chocolate sticks and immediately put on the table. It is better to prepare the air cream right before serving so that it does not exfoliate.

Chocolate Pepper Cake
Ingredients:
For the test
Wheat flour - 170 g
Butter - 100 g
Sugar (sand) - 1/2 tsp
Salt - 1 pinch
For cream
Chocolate (70% cocoa content) - 200 g
Pepper (red ground) - 1/2 tsp
Cream - 200 ml
Milk - 200 ml
Chicken eggs - 2 pcs
Description

Beat flour, butter, granulated sugar and salt with a blender with 4 tbsp. l. water. Transfer to a plastic bag and refrigerate for 1 hour.

Heat the oven to 210 oC (thermostat 7). Grease a 24 cm diameter mold with butter. Lay out the dough and bake for 10 minutes.

Prepare cream: Bring milk and cream to a boil. Break the chocolate into pieces and dip into boiling milk. Remove from heat and cool for 10 minutes. Stir, add eggs and beat everything. Add 3/4 of red pepper. Pour the cream over the dough. Bake the cake for 10 minutes at 150°C (thermostat 5). Cool slightly, sprinkle with the rest of the red pepper.

"Chocolate Recipes"

Chocolate Recipes

The section with “chocolate” recipes is just a godsend for both experienced housewives and those who want to try themselves as a confectioner for the first time. Familiar desserts and chocolate novelties - all this can be found on the pages of this section.

Cakes, cookies, cupcakes

Cakes of industrial production will never compare in taste and originality with homemade cakes. Recipes for homemade cakes, whose names are familiar from childhood, on the pages dedicated to "chocolate" recipes. Detailed recommendations, step-by-step instructions and little cooking tricks will allow even novice cooks to create a masterpiece on the first try. And separate articles on the preparation of chocolate creams for a layer of cakes will give fresh ideas even to experienced confectioners.

If you want to surprise your friends and family with a non-standard serving of chocolate dessert, learn how to cook chocolate leaves! A simple and accessible recipe for everyone, the result of which can be presented both as a separate independent dish and as a decoration for other desserts.

Cookies, muffins, muffins - so many published recipes, it would seem, what else can be discovered? But in this section, you will rediscover recipes for both traditional shortbread with chocolate and overseas brownies with hot chocolate filling.

Fruits in chocolate

For those who constantly worry about the fact that extra centimeters have not been added to the waist, articles about chocolate desserts will be interesting, which will bring a minimum of calories to your body, and bring immeasurably more pleasure. Fruits in chocolate are the perfect combination for people who follow a healthy diet. There is no need to prove the benefits of chocolate and fruits - this is already a well-known fact.

Making sweets and chocolate bars with your own hands

The favorite treat of all children on the planet is candy. Unfortunately, today not all children can freely, without hesitation, eat the product in elegant candy wrappers. Allergic reactions to all kinds of additives are a serious obstacle to this. But you can pamper your child with homemade sweets, taking into account all the individual characteristics of your child when preparing them and replacing harmful ingredients with healthy ones.
Students and schoolchildren with the help of the relevant subsections will be able to study and master the process of home production of their favorite chocolate bars. Mastering the art of preparing this delicacy will only cause respect among peers and save money on going to the cinema and other entertainment that is dear to the heart.

Unexpected combinations

Fans of culinary experiments will certainly be interested in recipes in which chocolate is proposed to be used in a completely new quality for it, and not as a component of desserts. Try adding chocolate to the meat, step-by-step instructions with photos will help you follow the exact recipe of the dish. It is safe to say that the taste of the new dish will surprise you unexpectedly. And chocolate-cheese pies, prepared according to the recipes proposed in the rubric, will be an excellent and satisfying treat for friends and relatives.

Not everyone knows how to melt chocolate. But this ingredient is used in many desserts. We will talk about the popular methods of this culinary process in today's article.

In order for chocolate to melt well, you need to pay attention to its composition. It is desirable that the tiles have as few additional components as possible.

Ideally, the base should be cocoa beans. For kindling, white, dark and milk chocolate are suitable.

• Porous tiles should not be used. It is quite difficult to predict in advance what substance will turn out after melting. Chocolate with fillers, nuts, raisins is also not suitable for these purposes.
• For mirror glaze, only couverture is suitable. This is a special kind of cocoa powder, quite expensive. But only thanks to him you can achieve a delicious crispy crust. The product is sold only in specialized stores.
• If your task is to make an inscription on the cake, then feel free to buy milk chocolate. Its consistency is thick and quite viscous.
• When purchasing chocolate, carefully look at its labeling. Ideally, it should be marked "confectionery" or "canteen".
• If you notice lecithin in the composition, it is better to look at another brand of chocolate. Manufacturers have long been replacing it with cocoa butter.

If you care about your health, try to buy chocolate without harmful components (flavors, emulsifiers, etc.).

How to melt chocolate in a water bath

Melting chocolate in water is quite simple, you just need to know the technology for making the glaze:

1. You will need 2 bowls of different sizes. It is desirable that the smaller one be with a non-stick coating.
2. Fill one pot with water, place on the stove and bring to a boil.
3. Reduce the heat, the temperature should be maintained in the region of 75 - 85 degrees.
4. Break the chocolate bar, place it in a saucepan with a smaller diameter. Make sure there is no water in the container. Otherwise, the chocolate will burn, change its texture and taste.
5. Place the smaller pot in the larger one.
6. Start stirring the chocolate.
7. Add a little butter to the icing (can be replaced with cream). This will make your chocolate mass more viscous.
8. After the chocolate has melted, remove the bowl and cover it with foil, after making holes in it. In this form, the mass should cool.

It is better to melt dark chocolate in a water bath. White and milk can "take a piece" - there is not much cocoa butter in these tiles.

Try not to overheat the product. If the thermal regime is violated, then the chocolate mass will definitely crack after 3-4 hours.

Microwave heating method

There are 2 ways to melt chocolate in the microwave. Each of them has advantages:

• glaze does not burn;
• no lumps;
• the maximum cooking time is 3 minutes.

Both methods are so simple that even an amateur can handle them:

1. Break the chocolate into small pieces, put in a glass bowl. Put it in the microwave for 1 minute, while the power of the oven should be maximum. Take out the frosting and stir. Put it back in the microwave for 30 seconds. Repeat the process 3 times.
2. If your microwave has a defrost setting, you can use it. Send the crushed chocolate bar to the oven for 2 minutes. If lumps remain, add 1 more minute.

Such chocolate is not very suitable for icing the surface of the cake. There is a high probability that the mass will crack. But figures made from such chocolate turn out to be excellent, it perfectly keeps a head start.

On an open fire

You can also melt chocolate on the stovetop.

An important point: the bowl in which the cooking process will take place must be with a double bottom.

The cooking process is as follows:

1. Break the chocolate bar.
2. Put the bowl on the minimum heat, stir constantly so that the product does not burn.
3. As soon as the chocolate starts to melt, add a piece of butter.
4. To make the product liquid, pour in milk or cream. It is very important that the ingredients are warm, otherwise the mass will delaminate.

Once the icing is ready, pour it into another bowl, otherwise it is likely that it will burn.

Do not allow the mass to boil, the chocolate will lose its properties, it will exfoliate and crack.

How to melt chocolate for cake decoration

Melted chocolate is good for decorating the cake. It is prepared only in a water bath.

In the recipe, the proportions of the ingredients are important:

• black chocolate bar - 300 g;
• heavy cream - 300 ml.

Cooking process:

1. Prepare a water bath.
2. Break the chocolate into small pieces and place in the top bowl.
3. As soon as the mass begins to melt, add warm cream.
4. Melt the chocolate until the icing becomes viscous.

Secret from confectioners! In order for your chocolate to turn out with a crispy crust and not crack on the surface of the cake, you need to cool the mass well and beat with a mixer or blender.

For making glaze

Real frosting should be shiny. You can achieve this effect with the help of honey.

The recipe is the following:

• dark chocolate bar - 150 g;
• homemade fat milk - 90 g;
• natural honey - 30 g;
• oil - 80 g;
• powdered sugar - 80g.

Stages:

1. Prepare a water bath.
2. Add chocolate. As soon as it starts to melt, pour in warm milk and put powdered sugar. The mass must be intensively mixed so that lumps do not appear.
3. As soon as the glaze becomes homogeneous, remove it from the heat, add honey and butter, mix again.

Let the icing cool, never put it in the refrigerator

Making liquid chocolate for fondue

Fondue or chocolate fountains can decorate any celebration. Dessert turns out delicious, quite unusual. Making liquid chocolate is easy.

Ingredients needed:

• chocolate (it is better to choose milk) - 300 g;
• cinnamon - 10 g;
• cream or fat milk - 60 g;
• strong brewed coffee - 25 g.

Cooking:

1. Prepare a water bath.
2. Send chocolate to melt.
3. As soon as the mass begins to melt, add the remaining ingredients.
4. At the last moment, sprinkle the chocolate with cinnamon, bring to a homogeneous mass, remove from heat.

Chefs often add whiskey or strong brandy to fondue chocolate. These drinks give the mass not only interesting taste notes, but also a special aroma.

Everything that can be made from chocolate is great for both everyday table and holiday treats. Despite the fact that most recipes are simple, homemade chocolate desserts are always a success, and even at a children's party, such delicacies are almost indispensable. Using the available ingredients, you can cook a lot of delicious and healthy sweets: sweets, pastries, chocolate drinks, delicate soufflé or pasta. Even ordinary semolina porridge will become a festive meal for a child if it is mixed with dried fruits and sprinkled with chocolate chips.

Easy no-bake recipes

Many chocolate recipes do not require much culinary experience, so anyone can handle them. The cooking process takes a minimum of time, all components are simple and affordable, and the finished delicacy is not only tasty, but also very attractive in appearance. In addition, you can cook such dishes with your children: they get no less pleasure from this than from eating sweets.

Berries and fruits in chocolate

For cooking you will need:

• milk chocolate - 300 g;
• cream - half a glass;
• a pinch of cinnamon;
• any berries and fruits - 700 g;
• toothpicks or skewers.

Chocolate should be broken into pieces and melted in a water bath. While the chocolate is melting, the berries are washed and allowed to drain, the fruit is peeled and cut into pieces. Pour the cream into the melted chocolate mass and mix well.

Image 1. Dessert of berries in white chocolate.

After that, they take a baking sheet, cover it with foil and proceed to the main process. Each piece is put on a toothpick and dipped in chocolate, and then spread on foil. Once the chocolate has dried, the fruit can be served. Ripe bananas, strawberries, raspberries and kiwi or orange slices work best for this recipe. By the way, this dessert looks good with white chocolate (image 1).

Chocolate-covered straws are prepared in a similar way. Straws should definitely be chosen unsalted and crispy, then the delicacy will turn out to be very tasty. You can dip the sticks completely or only up to half, so that it is more convenient to hold them. Colored caramel topping and chopped nuts are perfect for decorating this dessert. First poppy straws in a chocolate mass, then roll in nuts or sprinkles and spread on a baking sheet to dry. You can mix chocolate with coconut, it will also turn out very tasty (image 2).

Chocolate Turkish Delight

Required components:

• 4 cups of sugar;
• 1 glass of water;
• 1 cup cornstarch;
• 2 tbsp. l. honey;
• 5 st. l. dry cocoa;
• 2 g citric acid;
• 100 g dark chocolate.

Mix sugar and water in a saucepan and heat to a boil. Carefully pour the starch, intensively stirring the mass with a spoon, add citric acid. Slightly reducing the heat, add cocoa powder, and then boil for about an hour, constantly stirring the contents of the pan. As soon as the mass becomes viscous, you need to add grated chocolate, mix quickly and put everything on a baking sheet covered with parchment. After leveling the surface, Turkish delight is put in the refrigerator until it hardens. The finished delicacy can be rolled in powdered sugar, coconut flakes or dipped in chocolate.

Back to zmistuHow to make homemade candy?

Image 2. Chocolate straw.

Chocolates with dried fruits. Required Ingredients:

• 200 g prunes;
• 50 g raisins;
• 50 g dried apricots;
• 50 g of any nuts;
• 2 tbsp. l. lemon juice;
• 1 st. l. honey;
• chocolate bar;
• silicone moulds.

First, dried fruits are poured with boiling water for 5-7 minutes, washed thoroughly. Nuts are cleaned, mixed with dried fruits and everything is passed through a meat grinder. Lemon juice and honey are added to the resulting mass, mixed well. A bar of bitter or milk chocolate is melted in a water bath. After that, the chocolate is applied in an even layer on the bottom and walls of the molds and placed in the freezer to harden for 5 minutes. To prevent the sweets from falling apart when removed, it is necessary to apply another layer of chocolate and place the molds in the refrigerator again.

When the base hardens well, the molds are filled with a mass of dried fruits and nuts, leaving about 3 mm to the top. Then pour chocolate on top and place the molds in the refrigerator for at least 15 minutes. Dried fruits in chocolate prepared in this way have a very pleasant and rich taste, besides, they are much healthier than ordinary sweets.

Candies with caramel. For cooking you will need:

• 330 g of granulated sugar;
• 3 art. l. water;
• 60 ml of liquid honey;
• 1 st. l. drinking soda;
• 150 g dark chocolate;
• culinary thermometer;
• Silicone molds;
• brush and whisk.

Image 3. Caramel with chocolate.

To prepare porous caramel in chocolate, the proportions must be strictly observed, otherwise the sweets may be too hard. Pour sugar into a saucepan with a thick bottom, add water and honey. Place the saucepan over high heat and stir until the mixture comes to a boil.

As soon as the contents boil, stop stirring, reduce the heat, insert a thermometer and carefully remove the foam from the walls. Boil caramel to 150 ° C, after which soda is poured into boiling syrup through a strainer, immediately turn off the heat and stir vigorously with a whisk for 10-15 seconds.

The bubbling mass is poured in a uniform layer into the mold and left until completely solidified. The cooled caramel is removed from the mold, dipped in chocolate and spread on parchment (image 3).

Back to zmistuChocolate creams and pastes

Many people know that you can make delicious creams for cakes and sweet pastes from chocolate. They are used not only as a filling, but also as an independent dessert.

Based on the basic recipe, each housewife creates her own variations (depending on the available products and imagination).

delicate chocolate cream will make the simplest cake amazingly delicious, and pasta can be eaten simply with bread or toast, stuffed with tubes and cookies for tea.

Chocolate cream. For cooking you will need:

• 150 g of dark chocolate;
• 50 g of oil;
• 0.5 cups of fat sour cream;
• a bag of vanilla sugar;
• a pinch of salt;
• 2.5 cups of powdered sugar.

Image 4. Chocolate paste.

Melt the chocolate and mix with soft butter. Pour salt, vanilla sugar into the cooled mass, add sour cream. Mix all the ingredients thoroughly and gradually pour in the powdered sugar. To make the mass lush and homogeneous, beat it with a mixer for several minutes. This cream is great for decorating cakes, because it keeps its shape well.

Chocolate paste. Required products:

• 10 st. l. granulated sugar;
• 0.5 l of milk;
• 1 pack of butter;
• 3 art. l. flour;
• 5 st. l. cocoa.

Pour the milk into a saucepan, add the butter cut into pieces and bring to a boil. In a separate bowl, mix flour, cocoa and sugar, pour into boiling milk and stir very intensively with a whisk so that lumps do not form. Cook for another 1-2 minutes, then remove from heat and cool. Muesli, nuts, dried fruits or candied fruits can be added to the finished pasta (image 4).

Chocolate soufflé. For cooking you will need:

• 70 g of dark chocolate;
• 50 g of oil;
• 70 g of sugar;
• 2 egg yolks;
• 4 proteins;
• baking dishes with high sides.

Image 5. Chocolate meringue.

Forms need to be greased with oil, sprinkled with sugar and put in the refrigerator.

Put chocolate, butter and sugar broken into pieces in a bowl, put in a water bath, melt until smooth.

The yolks are introduced into the warm mass and the egg whites are well mixed in a separate bowl. In several doses, the proteins are introduced into the chocolate mass, mixing it very carefully.

You can interfere with no more than a minute, otherwise the proteins will begin to settle. Pour the mass into cold molds and put in the oven for 5-7 minutes. The oven must be preheated to 200 ° C. The finished soufflé is sprinkled with powdered sugar.