All posts tagged: chocolate

cherry and chocolate cookies

19. November 2021
by troutandhawk
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Cakes + Cookies

cherry and chocolate cookies 220g butter at room temperature3/4 cup brown sugar1/2 teaspoon vanilla powder2 eggsa pinch of salt1 1/2 cups flour1 teaspoon baking powder1 cup oat flakes1/2 cup (90g) dark chocolate, chopped1/2 dried cherries, chopped Line two baking sheets with parchment paper and preheat oven to 180°C. Beat together butter and brown sugar until light and creamy. Add the vanilla, eggs and salt. Stir in flour, baking powder, oats, chocolate chips and dried cherries […]

Aunt Elisabeth’s mousse au chocolat

13. May 2018
by troutandhawk
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Sweets

Aunt Elisabeth’s mousse au chocolat 2 eggs 50g sugar  150g dark chocolate 200g cream In a bowl whisk eggs and sugar until creamy. Melt the chocolate in a bain-marie and let it  cool down slightly. Whip the cream. Whisk the chocolate into the egg/sugar mixture until combined, then fold in the whipped cream. Refrigerate for about 1/2 hour before serving. Try cocoa nibs for a topping!  

Snickers sea salt truffles

22. December 2016
by troutandhawk
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Sweets

The idea for this sweet began with some serious Snickers cravings and the discovery of red and purple confectioners foils. Dark chocolate, peanuts and caramel – sounds easy enough! Snickers sea salt truffles (yields 20 truffles) 150g high quality dark  chocolate,65 to 80% cocoa 100g peanuts 2 tablespoons brown sugar 1 teaspoon coconut oil sea salt flakes  Melt the chocolate in a bowl in a hot water bath. Spoon a little of the melted chocolate […]

dark chocolate and coffee crème brulée tart

23. June 2016
by troutandhawk
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Cakes + Cookies / Sweets

  There are days to be more sensible about the food we eat and days to indulge. Like everything – it’s all about balance. I made this tart for a Birthday party and it was split between many guests, which made it a sweet little treat with coffee. Tarte au Chocolat et Crème Brûlée au Café for the dough: 250g tart dough with almonds for the crème brûlée au café: 500g cream 20g instant coffee powder […]

double chocolate and hazelnut tart

12. May 2016
by troutandhawk
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Cakes + Cookies

Be prepared for a big luxury chocolate bomb! Again inspired by patissier Eric Kayser’s Tartes et Gourmandises. I must confess, I changed two minor details of the original chocolate filling: 200g sugar to no sugar and 500ml cream to 50ml cream instead. It’s still an indulgence, promised! If someone is brave enough to try the original recipe let me know in the comments..     Tarte au Chocolat Noir et aux Noisettes for the dough: 250g tart dough with […]

Tuscan chocolate cake

7. April 2016
by troutandhawk
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Cakes + Cookies

The popular Tuscan chocolate cake in a version for basic kitchen equipment: blender, cup and sense of proportion.  If your measurements and blender velocity slightly differ from the below indicated, it’s not a big problem. The chocolate cake generously doesn’t mind it. Tuscan chocolate cake 200g chocolate 200g butter 3/4 cups flour 1 cup sugar 5-6 eggs, depending on the size Preheat the oven to 180°C and butter a 26cm baking form ( or 2 smaller baking […]

chocolate and caramel tart

17. December 2015
by troutandhawk
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Cakes + Cookies / Sweets

Only 7 days until Christmas. Do you still need an idea for a festive tart, rich and chocolaty, perfect to be served in  small bites? Try the chocolate and caramel tart, it’s so good!  For a more festive look cover the nuts completely with chocolate and finally sprinkle  with gold dust.   chocolate and caramel tart for the dough: 170g flour a pinch of salt 40g powdered sugar 115 butter (cut in small pieces) 1 […]

a basketful of muscatel grapes

8. October 2015
by troutandhawk
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Dinner / Lunch / Snacks / Sweets

I used the sweet muscatels as an edible decoration on my table, I spread them on the pizza, juiced them and combined them with little mozzarella balls and black sea salt. And then there were these sublime frozen grapes with hot chocolate fudge and grappa Take the best and sweetest grapes you can get and put them into the freezer for 2 hours. Big grapes will be frozen outside, the inside will be a semi-liquid sorbet. The tiny […]