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Chocolate Truffles

100 grams of dark chocolate
100 grams of butter
100 grams of icing sugar
50 grams of unsweetend cocoa powder
1 egg yolk
Chocolate grains, extra cocoa powder and/or dessicated coconut

Beat butter and sugar until reaching a cream.
Melt chocolate in ‘bain-marie’.
Mix together the melted chocolate, cocoa powder and egg yolk with the butter and sugar cream.
Leave mixture to rest in fridge until firm (around 30 mins).
Mold mixture into small balls and roll in chocolate grains, cocoa powder or dessicated coconut.
Makes around 20 truffles. 

 

 

 

 

Chocolate Pavlova

Ingredients for base:
6 egg whites
300gr sugar
3 soup spoons of cocoa powder
Juice of half a lemon
Pinch of salt
200 gr Dark chocolate in bar (between 60-70%)

Ingredients for decoration (optional)
400ml sweetened whipped cream (keep in fridge)
Selection of strawberries or red berries (raspberries, etc.) for decoration


Preparation of base:
Before any preparation, turn on oven to a heat of 200ºC.
Separate whites from yolks and beat whites until they reach firm peaks.
Gradually add sugar mixing all the time.
Add lemon juice and salt.
Take half of the chocolate bar and break into chips (ideally around the size of grains of rice), add to the mixture.
Add 1 tablespoon of cocoa and mix well.
Add remaining cocoa powder, drawing a figure of 8 in the mixture so as not to be totally uniform.
Repeat this last step with another tablespoon of cocoa.
Line a baking tray with kitchen paper and place the mixture in the center of the tray.
The height of the mixture should be around 3 fingers high so that a variety of layers can be seen.
Place tray in the oven (lower part) and drop the temperature immediately to 150ºC.
After 45 minutes cover with aluminum foil.
Avoid opening the door as little as possible.
After a further half hour in the oven, open oven door slightly and allow pavlova to sit until cool.

Decoration.
Melt 50g chocolate in double boiler and chop the remaining 50g into small nuggets.
Fill Pavlova shell with cold sweetened whipped cream sweetened with sugar.
Decorate with fruit and chocolate nuggets.
Drizzle melted chocolate over the top.
 

 

Chocolate Cake

5 eggs
2 cups of plain flour
2 cups chocolate powder (min 32% cocoa)
2 cups of sugar
1 cup of sunflower seed oil
1 cup of warm water
1 soup spoon of baking powder


Beat whole eggs and sugar together.
Gradually add the rest of the ingredients leaving the flour and baking powder until last
Bake in oven 180º C for 35 mins until cooked. 

 

 

 

 

 

 

Chocolate Pudding


1 tin of condensed milk
6 dl of water
2 soup spoons of chocolate powder
200 grams chocolate chips
9 egg yolks
2 egg whites
40 grams sugar
1 soup spoon of Port wine
Margarine for greasing tin
Flour for dusting tin



Pour condensed milk and water into a saucepan.
Add the chocolate powder to the mixture stirring constantly.
Add chocolate chips to mixture stirring until totally dissolved.
Pass mixture through a sieve.
Allow to cool.
Add egg yolks mixing well but not beating.
Add egg whites (previously beaten until reaching peaks), along with sugar and Port wine.
Pour mixture into pre-greased tin which has been dusted with flour.
Place in oven (previously heated to 180º C) in ‘bain-marie’ and bake for around 30 minutes. 

 

Spread

For 350g of spread:

1 pod of frosted Madagascan vanilla
100g of fresh cream 840% fat content)
100g of glucose or 100g of acacia honey
100g of Peru 64 dark chocolate
50g of salted butter

Split the vanilla pod in 2 and scrape away the seeds using the blade of a knife.
Add the vanilla seeds and pod into the cream and bring to the boil.
Remove the vanilla pod and add the glucose.


Gently mix and pour over the chocolate (previously broken into small pieces). Stir the mixture until the chocolate is completely melted.
Cut the butter into small pieces and add to the chocolate paste. Mix to an even consistency.


Pour this into a glass or jar and leave to set at room temperature. Seal the container and keep refrigerated.

 

 

 

 

 

 

Spiced Chocolate Brownies

Measurements given in metric weights, also American cup measures and ounces. This recipe has been exhaustively tested by all three systems!

Preheat oven to 175ºC (350º F)

Melt together – if you use a 1 quart or larger sauce pan, you can just mix the whole recipe in the saucepan, no bowls to wash up too.

50 to 75 grams of 70+ % plain dark chocolate (2 to 3 ozs)
75 grams of butter (1/3 cup or 5 1/3 TB)

Off stove, mix in
112 grams white granulated sugar (1/2 cup or 1/4 pound)
112 grams light brown sugar (if possible, light muscavado or Barbados sugar) (1/2 cup or 1/4 pound)

Then beat in 2 medium to large eggs

Then stir in all the dry ingredients:
84 grams plain (unbleached or all-purpose) flour (3/4 cup or 3 ozs)
28 grams pure unsweetened cocoa powder (1/4 cup or 1 oz)
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground cinnamon

Pour batter into a buttered tin – 9-inch round pie tin, 9-inch square, 8-inch square and 7x8 inch square – they all work fine. Note that the pie tin, with sloping sides, will give you slightly chewier edges. Bake in a preheated 175ºC (350ºF) oven – check after 25 minutes – depending on your pan, 25 to 30 minutes should do it. A knife inserted in the middle should come out clean.


 

 

Bitter Chocolate Mousse

For 8 to 10 people:
10 dl of fresh cream (40% fat content)
12 egg whites
16 g of icing sugar
600 g of Ecuador 71 dark chocolate
1 pod of Madagascan vanilla
White spirit vinegar (to remove fat from the bowl and beater)

Whisk 8 dl of cream until semi-thick, then cover with plastic film and put in the refrigerator.
Use vinegar to remove the fat from the bowl and beater, then beat the egg whites and icing sugar until stiff. Put in the refrigerator.
Cut the chocolate into pieces and melt in a saucepan with the remaining 2 dl of cream and the contents of the vanilla pod (previously scraped out using the tip of a knife). Do not exceed 50ºC.


Mix to a smooth consistency. Leave to cool to 35ºC. Use a spatula to gently pour half the whipped cream into the chocolate mixture. Follow with the second half. Be careful! If you mix too much at once, the mixture will lose its light texture – if you mix too little, the chocolate won’t spread through properly.


Mix the stiffly beaten egg whites into the chocolate mixture as gently as possible (to do this, use generous downward arm movements).
Use a piping bag (fitted with a wide nozzle to avoid pushing air out with the mixture) to fill glasses or a large glass bowl with the mixture.
Leave to set in the refrigerator. Cover with film. Check to see what else you have in the refrigerator, as the chocolate tends to rapidly absorb smells of other refrigerated food.

 

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