Tag Archive | donker sjokolade

Sjokolade-, toffie-en- Neutskywe


SJOKOLADESKYWE MET MERINGUE - Lanbou.com

SJOKOLADESKYWE MET MERINGUE – Lanbou.com

SJOKOLADESKYWE MET MERINGUE

BOLAAG
Smelt in die mond heerlik!!!!!
Kors
125g sagte botter
60ml versiersuiker gesif
250ml koekmeel
45ml klapper

125ml sjokolade-haselneutsmeer (Nutella)
50g donker sjokolade

Meringuelaag
4 eierwitte
180ml strooisuiker
1 pakkie (100g) gemaalde amandels liggies gerooster
Voorverhit die oond tot 180°C en smeer ‘n pan van 20 x 25cm met botter. Room die botter en versiersuiker goed en voeg die koekmeel en klapper by. Maak aan tot ‘n deeg. Druk die deeg in die pan vas en bak vir 10min tot strooikleurig. Haal uit die oond en skep die haselneutsmeer oor. Laat dit sag word van die hitte en smeer dan egalig. Breek die helfte van die van die sjokolade af en kap dit fyn. Sprinkel bo-oor die smeer. Klits die eierwitte in ‘n skoon bak tot sagte punt vorm en klits die strooisuiker lepel vir lepel by. Rasper die orige sjokolade fyn en vou dit saam met die gemaalde amandels by die meringue in. Skep or die sjokladelaag en smeer gelyk. Bak vir 30min tot goudbruin en bros bo-op. Laat staan 15min en sny in skywe. Lewer 20 skywe.

Toffieskywe - Lanbou.com

Toffieskywe – Lanbou.com

TOFFIESKYWE

200g toffie-geur koekies (Nuttikrust)
100ml gesmelte botter

TOFFIE

1 blik kondensmelk
125ml klam bruinsuiker
80g botter
5ml karamelgeursel
45ml esdoringstroop

BOLAAG

100g donker sjokolade
60ml room

Smeer ‘n losboomkoekpan van 17cm x 8cm goed met botter. Verwerk die koekies tot
krummels en voeg die botter by. Meng goed en druk dit op die boom van die pan
vas. Verkoel tot benodig. Verhit die kondesmelk, suiker, botter, geursel en
stroop oor lae hitte in ‘n kastrol tot die suiker gesmelt het. Verhit tot
kookpunt en kook vir 6min tot dik en goudbruin. Laat effens afkoel, giet oor
die kors en smeer gelyk. Sit in die yskas tot die toffielaag ferm is. Smelt
intussen die skokolade en room saam tot glad. Skep oor die toffielaag en
verkoel weer tot ferm. Sny in klein blokkies of skyfies en sit na ete voor saam
met koffie. Bêre in die yskas. Lewe 10 skywe

Neutskywe - Lanbou.com

Neutskywe – Lanbou.com

NEUTSKYWE

Basis

500ml bruismeel

125ml ligte bruinsuiker

250 klapper

1 pk hazelneute, gerooster, skille afgevryf en grof gekap

125ml gesmelte botter

60ml esdoringstroop of gouestroop

1 eier

Versiersel

500ml versiersuker
30ml hazelneutlikeur (Frangelico)
Melk
Voorverhit die oond tot 180°C en smeer ‘n reghoekige koekpan, so groot soos ‘n
standard bakplaat, met botter. Voer uit met bakpapier en smeer weer. Meng die
meel, suiker, klapper en die helfte van die neutr in ‘n bak. Verhit die botter
en stroop saam tot gesmelt en klis die eier daarby in. Voeg by die droë
bestandele en meng tot ‘n deeg. Druk in die pan en bak vir 25-30min tot lig
goubruin. Sif die versiersuiker in ‘n bak en voeg die neutlikeur en genoeg melk
by om ‘n gladde, smeerbare versiersel te maak. Wanneer die neutbases uit die
oond kom, laat vir 10min afkoel en smeer versiersel oor. Sprinkel res van die
neute oor en laat staan tot ferm. Sny in skywe. Lewer 45 skywe

Alle resepte: Landbou.com

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Hot Chocolate Shots


Hot Chocolate cheescake shots spicedblog.com

Hot Chocolate cheescake shots spicedblog.com

Hot Chocolate Cheesecake Shooters

Cookie Ingredients:
3 1/4 cups flour
4 ounces hot chocolate mix
1 tsp Kosher salt (or 1/2 tsp table salt)
1 1/4 tsp baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
2 cups of chocolate chips – any variety

Directions:
In a medium bowl, whisk the flour, cocoa mix, salt, and baking soda
Set aside
In a separate bowl, use a mixer to cream the butter, sugar, and brown sugar until light and fluffy, about three minutes.
Add the eggs and vanilla to the butter mixture and cobine well
Add the dry ingredients to the wet, a small amount at a time, until incorporated.
Add in the chocolate chips.
Chill the dough for one hour.
Preheat your oven to 350F
Line baking sheet with parchment paper
Drop rounded teaspoons about 2 inches apart
Bake for about 10 minutes
Let cool on the sheet for a few minutes
Transfer to a cooling rack
Once cooled, crumble the cookies into a bowl

**To put together shooters, choose a shot glass or serving dish. Begin by creating a ‘crust’ or bottom layer of the crumbled cookies, then a layer of cheesecake filling, and finally top it off with a few more cookie crumbs.

Homemade Chocolate Shots- sugarandcharmblog

Homemade Chocolate Shots- sugarandcharmblog

Homemade Hot Chocolate Shots

sugarandcharmblog

Ingredients:

2  teaspoons  cornstarch

4  cups  milk, divided

2  (3.5-oz.) dark chocolate bars (at least 70% cacao), chopped

1/4  cup  honey (calls for 1/3, but I thought think 1/4 is better)

1  teaspoon  vanilla extract

Pinch of salt

Prep:

1. Whisk together cornstarch and 1/2 cup milk until smooth.

2. Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, and salt until blended and smooth. Whisk in cornstarch mixture.

3. Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.) Serve with a marshmallow on top.

Recipe courtesy ofmyrecipes.com

Hot Chocolate Shots- www.babble.com

Hot Chocolate Shots- http://www.babble.com

Hot Chocolate Shots

http://www.babble.com


2 tablespoons butter
1/4 cup brown sugar
1 cup chocolate ice cream
1 square unsweetened baking chocolate
2 1/2 cups water
1/2 teaspoon orange extract
In a saucepan, melt together the butter, sugar, ice cream, and baking chocolate until smooth. Whisk in the water and orange flavoring. Heat over medium-high heat, just until steaming. Serve with whipped cream and a sprinkling of orange zest and grated chocolate in chocolate-dipped shot glasses.

To chocolate-coat the edges of your shot glasses, zap 1/4 cup semi-sweet chocolate chips in a small, microwave-safe bowl just until melted. (The chocolate should be smooth and melty, but not hot. Overheating it will cause the chocolate to mottle as it cools and hardens, so be careful that you only just microwave it until it’s barely melted.) Dip the edges of each shot glass into the melted chocolate. Allow the chocolate to cool  and harden before pouring hot cocoa into the glasses.

 

 

Ganache Hot Chocolate

Author: Cake & Vodka

Prep time:  15 mins

Total time:  15 mins

Serves: 1

 

Ingredients

Ganache

½ cup heavy cream

3 ounces Chocolate, chopped

2 tablespoons of cocoa

1 cup (or mug) Milk

4 marshmallows

Instructions

Heat cream (do not boil)

Stir into chocolate until melted

Pour milk in mug and microwave until steaming

Add cocoa and stir until mixed

Add half of ganache to hot chocolate and then top with marshmallows and pour rest over marshmallows

Wenk:  Ek sal dalk die ook eerder in klein “shooter” glassies bedien.

 

Hot Chocolate met ‘n Knertsie


Boozy Hot Chocolate-www.kitchentreaty.com

Boozy Hot Chocolate-www.kitchentreaty.com

Boozy Hot Chocolate

Rich, dark hot cocoa made with good dark chocolate, honey, vanilla, and a cinnamon stick for good measure, and livened up with a nice dose of dark amber rum. Preferably sipped next to a roaring fire.

Author: Kitchen Treaty

Recipe type: Beverage

Yield: 2 large mugs

Ingredients

3 cups milk

3 and ½ ounces good-quality dark chocolate, broken into pieces (I use Lindt 85% dark chocolate)

3 tablespoons honey

1 3-inch cinnamon stick

1 teaspoon vanilla extract

2-3 ounces dark rum (4 – 6 tablespoons), to taste

Instructions

In a medium saucepan over low heat, combine the milk, chocolate, honey, and cinnamon stick.

Stir occasionally with a whisk or wooden spoon until the chocolate has melted and the mixture is steaming hot.

Remove from heat. Remove cinnamon stick and stir in the vanilla and rum.

Serve immediately.

Notes          

Adapted from Food Network

Spiked Vodka Hot Chocolate - Photo London Bakes
Spiked Vodka Hot Chocolate – Photo London Bakes

Salted caramel vodka hot chocolate
Yield: Makes 1 giant cup or 2 normal sized cups

Ingredients

400ml milk

80g dark chocolate, broken into small pieces

Generous pinch sea salt

25ml caramel vodka (or any flavoured spirit of your choice)

1 tbsp double/heavy cream
Cooking Directions

Heat the milk in a small saucepan on the stove until it’s just about to boil.

Take it off the heat and add the chocolate and the salt. Stir with a wooden spoon until all the chocolate has melted and the mixture has thickened. The smaller your chocolate, the easier this will be. Add more salt to taste.

When all the chocolate has melted, stir in the vodka and the double cream.

Pour into mugs, top with some whipped cream if you want and enjoy.