Tag: plain chocolate

Banana chocolate cups

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Ingredients

  • 200g plain chocolate, broken into pieces
  • 150ml double cream
  • 4tbsp ready-made vanilla custard
  • 1 small banana, peeled and sliced
  • 6 sprigs fresh redcurrants or 75g raspberries
  • 2tsp cocoa powder
  • 1tbsp golden syrup, warmed

That’s goodtoknow

To make mini chocolate cases use 12 mini silicone muffin cases. Drop a spoonful of melted chocolate into the base then brush up the sides of the case with a small clean paint brush.

Method

  1. Place the chocolate in a heatproof bowl set over a pan of simmering water. Leave until melted then remove from the heat and stir until smooth. Cool for 10mins, stirring occasionally.
  2. Place 6 silicon cupcake cases on a baking tray. Using a pastry brush liberally brush the melted chocolate inside the cases to coat them completely. Place the baking tray in the fridge for about 15mins until the chocolate has set. Keep the rest of the chocolate warm by setting the bowl over the pan of hot water again.
  3. Brush another layer of melted chocolate in the cases and chill again until set. Very carefully peel away the silicone cases and place the chocolate cups on a serving plate.
  4. Whip the cream until softly peaking then fold in the custard. Divide between the chocolate cups. Top with the bananas and redcurrants then dust lightly with cocoa powder and drizzle with warmed golden syrup. Serve within 2-3hrs of filling.

By Nichola Palmer

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Dark chocolate brownies

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Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

These classic chocolate brownies are made extra-special with a delicious choccie glaze. They can be stored in an airtight container for up to 2 days

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Ingredients

For the brownies:

  • ½ cup butter
  • 3oz plain chocolate, chopped
  • 1⅓ cups sugar
  • 2 large eggs
  • 1 tsp vanilla essence
  • ½ cup plain flour
  • ½ cup chopped walnuts

For the chocolate glaze (optional):

  • ⅓ cup whipping cream
  • 1 cup plain chocolate chips
  • 1 tsp vanilla essence

Method

  1. Add the butter and chocolate to a medium pan over low heat. Stir frequently until melted and smooth. Remove from the heat and stir in the sugar, eggs, vanilla, flour and walnuts until well blended.
  2. Spread the batter evenly in a buttered and floured 8in square baking pan.
  3. Bake at 180°C/160°C fan/350°F/Gas Mark 4 for 25 to 30 minutes until the edges feel firm to the touch and begin to turn a shade darker.
  4. Meanwhile, make the chooclate glaze. In a small pan, stir the whipping cream and chocolate over low heat until melted and smooth. Stir in the vanilla essence.
  5. Run a knife between the pan rim and the brownie. If desired, spread with the chocolate glaze. Allow to cool in the pan on a rack for about 1 hour. Cut into 9 or 16 squares.

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Nutritional information per portion

  • Calories 195(kcal)
  • Fat 12.0g
  • Saturates 5.8g
  • Salt 0.1g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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