Who doesn’t love chocolates? From cacao beans that are fermented, roasted, ground, and tempered, divine treats are concocted the world over to satisfy every chocoholic’s palette. Try these idiot-proof recipes that will definitely make you go choco-loco.
Tempered Chocolate: Microwave Method
- 1 cup semi-sweet chocolate
- Microwave safe bowl
- Rubber spatula
- Thermometer that reads temperatures between 80-130°F
- Chop or shave chocolate into small pieces; this enables the chocolate to melt more easily, with less chance of seizing or burning.
- Put 2⁄3 of the chocolate into the bowl and melt on 50% power for one-minute.
- Remove from the microwave and stir. Temperature should be between 100-110°F (37-43C). If necessary, reheat for 10-second intervals until complete fluid.
- Add remaining chocolate in small increments and stir until completely melted. Be sure that the pieces are completely melted before adding more.
- The chocolate will thicken and become cool, shiny, and smooth as you continue stirring and “seeding” it by adding additional small amounts. When it has reached the range 84-91°F (88-32.5C), the chocolate will be tempered and ready to work with. If using candy molds, be sure that they are at the same temperature as the tempered chocolate before filling them.
This will now be ready for dipping or coating.
EASY DARK CHOCOLATE MOUSSE
- 75ml (or ¼ cup) whipping cream
- 125g (1 cup) good quality dark chocolate, roughly chopped
- 1 teaspoon vanilla extract
- 175ml (or ¾ cup) whipping cream
- 1 tablespoon sugar
- Heat half of the cream in a small saucepan over medium-high heat until bubbles begin to form around the edges.
- Place the chopped chocolate into a heatproof bowl. When the cream is heated, pour it over the chocolate and add the vanilla. Leave to melt for a minute, then stir with a whisk until all of the chocolate is melted and the mixture is smooth and well combined.
- Whisk in the remaining 250ml of cream. Adding this cold cream helps to cool the mixture down faster.
- Taste the mixture, and if the chocolate is a little too bitter you can add some caster or icing (confectioner’s) sugar until it’s as sweet as you want it.
- Cover and refrigerate until very well chilled (at least several hours or overnight).
- If you’re in a hurry you can chill it faster by putting it in the freezer. Just stir it regularly and be careful not to let it actually freeze.
- Whip the chocolate cream with an electric hand mixer just until stiff peaks form. It won’t take very long, be careful not to overwhip it.
- Pipe or spoon into glasses or small bowls. You can serve it immediately or store, covered, in the fridge for several days.
- To make mousse popsicles, pour into molds, make sure to rap the mold on the counter a few times to remove air pockets. Freeze overnight and coat with magic shell and decorate.
CHOCOLATE MAGIC SHELL
- 1 cup (190 grams) semi-sweet chocolate chips
- 3 tablespoons coconut oil (measured when solid)
- Add the chocolate chips and coconut oil to a microwave-safe bowl.
- Microwave in 20-30 second increments, making sure to stir very well after each increment, until completely melted and smooth.
- Allow to cool for a few minutes before using.