The Hot Chocolates Blog » Kids Korner

Hot Chocolates Chocolate Mousse

sharon — Mon, 16 Aug 2010 17:30:43 +0000

This recipe will use up the 6 egg yolks left over from the Berry Mess recipe. In this recipe I use 72.5% organic chocolate from the Hot Chocolates range. Once the mousse is made it looks more like a milk chocolate mousse so why the 72.5%? because it gives the mousse a much richer and less sugary flavour – you are tasting the cocoa bean not the added sugar you get in milk chocolate. So, what do you need?

6 egg yolks
100g caster sugar
280ml/1/2 pint double cream
100g Hot Chocolates organic dark chocolate

Method
The only pain with this recipe and it is very simple anyone can make it, is that you need a bowl to whip your cream, a bowl to melt your chocolate and a bowl to whip your sugar and eggs. Whip the cream until very soft peaks form. Whip the egg yolks and sugar together until pale and creamy. Melt the chocolate in the microwave gently. Add chocolate to the egg mix and stir in thoroughly. Fold in the cream. Pour into ramekin dishes or whatever dessert dishes you have. You should get 6 generous ramekin dishes full. Put in the fridge to set for a couple of hours. Take out and enjoy!

Hot Chocolates Berry Mess

sharon — Mon, 16 Aug 2010 17:08:51 +0000

This recipe serves a very generous four portions if you want more just proportionately increase the quantities. For this recipe I used 6 egg whites to make my meringues only a third of which you need for the Mess and the rest I stored in an airtight container and filled with whipped fresh cream and sliced strawberries for a quick fabulous treat. The meringues store very well in an airtight container for at least two weeks and I don’t care what anyone says, homemade is in a different league to shop bought. Don’t panic about what to do with your egg yolks my Hot Chocolates Chocolate Mousse will use them up for you.
You will need:
6 egg whites
350g caster sugar – use less if you prefer them to be less sweet
Pinch of salt
350-500g berries – you can’t always get the exact quantity you need for a recipe so I have widen the parameters here
150g caster sugar
280ml/1/2 pint double cream
100g Hot Chocolates White Chocolate

Method
Set your oven to 110C or 100C if fan assisted. Grease at least 3-4 baking trays with butter. Whip your egg whites until stiff. Add the salt and sugar little by little as you continue to whip. They are ready when they are glossy firm and white. Dollop the mixture on to the trays using a table/large spoon. Don’t worry about shape and size the meringues are going to be gorgeous anyway and those going into the Mess will be lightly crushed. Place in the oven for three hours moving and swapping tray positions after each hour so they are evenly cooked. If you want a less dry meringue bring out after two hours.
Put your chosen fruit into a large pan and add the sugar. Gently bring to a simmer stirring. Cook gently for about five mins until the sugar is dissolved. Take off the heat and drain the fruit reserving the juice. When everything is cool whip the cream until very soft peaks form. Melt the white chocolate in the microwave and gently fold into the whipped cream. Use your best party bowl and crush about 1/3 of the meringues lightly, add the strained fruit and cream and fold in. Put in the fridge until required. Pour the reserved fruit juice into a jug and store in the fridge. When you are ready to serve, dish out the Mess accompanied with the juice poured over the top.

Handmade Caramels

sharon — Wed, 07 Apr 2010 12:48:01 +0000

I have created something new. Inspired by my Mum we have a new Select Your Own Box of Caramels with three different flavours. We make all our caramel by hand and then coat it in rich Belgian chocolate. Choose pure caramels coated in milk chocolate, dark chocolate coated crystalised ginger caramels or toasted almond caramels in milk chocolate. I know I make them myself but I think they are pretty good and people who have tried them so far agree. They are as soft as I can make them whilst still being able to dip them by hand and only the best ingredients go into them.

White Hot Chocolate with Cardamom

sharon — Mon, 22 Feb 2010 14:48:19 +0000

This recipe makes enough for 4 mugs. 1 litre milk. 200g white chocolate buttons. A little water. 4 teaspoons cornflour. 8 cardamom pods crushed.
Dissolve the cornflour in a little water, add everything except the chocolate into a pan and bring gently to a boil whisking regularly. Take off the heat and stir in the chocolate. Allow to cool, then strain through a sieve to take out the cardamom. Put in the fridge and heat as required. This recipe is very rich so you may prefer to serve it in smaller quantities?!

Toffee and Caramels

sharon — Tue, 02 Feb 2010 14:53:39 +0000

I have been practicing my toffee and caramel making skills, which I have not found particularly easy! I have burnt quite a few and made brittle when I didn’t mean to. However, you’ll be relieved to know that I think I’ve “cracked” it and the first milk chocolate coated caramels to be tested on the public will be this Thursday when I host another chocolate party. If it meets with approval they should be on sale soon. Please let me know if you would be interested in toffee or caramels at info@hotchocolates.biz

Easy Chocolate Truffles

sharon — Tue, 27 Oct 2009 20:23:48 +0000

This is a very simple recipe which kids will love to get involved in. Just make sure they are not responsible for pouring the hot cream on to the chocolate!

For the ganache
150g Hot Chocolates Ecuadorian Dark /White/Milk chocolate
200ml double cream
25g caster sugar
Hot Chocolates Extra Brute cocoa powder to coat

Place the chocolate buttons in a large bowl. Heat the cream and sugar in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and stir with a whisk until smooth. Transfer into a lined small square cake tin, make sure the paper goes up the sides. This is a very rich ganache and a great way to introduce children to cocoa rich chocolate. Refridgerate to cool. Once set, turn the ganache out on to a cuttable board and cut into strips which can then be handled and rolled into bite size balls. Coat the truffles in cocoa and store in an air tight container in the fridge for up to 3 days.

Winter Hot Chocolate

sharon — Sun, 11 Oct 2009 07:10:37 +0000

One of my favourite recipes for Christmas is this easy to make hot chocolate which can be kept up to 3 days in the fridge and serves 6. Pour 1 litre of milk, 250ml double cream and 100g Hot Chocolates Sao Thome chocolate into a pan and heat gently to a simmer stirring constantly with a balloon whisk. Add 1 teaspoon of ground cinnamon and 2 black peppercorns. Simmer for 10 minutes, stir occasionally. Pour carefully so you can catch the peppercorns. Serve with whipped cream and a dusting of Hot Chocolates extra brute cocoa or just as it comes – Delicious.

Milk Hot Chocolate

sharon — Thu, 30 Jul 2009 13:06:03 +0000

This recipe follows the Spanish hot chocolate recipe posted on the website and blog. You can make hot chocolate with whichever type of chocolate you like but you need to remember to add more chocolate if you are making white or milk hot chocolate.
You need 500ml milk, 80g milk chocolate buttons, a little water, 2 teaspoons cornflour.
Dissolve the cornflour in a little water, add everything into a pan and bring gently to a boil whisking regularly. Simmer for a few minutes and keep whisking. Pour into 2 mugs, sink into your favourite chair and time will stand still!

White Hot Chocolate

sharon — Thu, 30 Jul 2009 13:03:41 +0000

This recipe follows the Spanish hot chocolate recipe posted on the website and blog. You can make hot chocolate with whichever type of chocolate you like but you need to remember to add more chocolate if you are making white or milk hot chocolate.
You need 500ml milk, 80g white chocolate buttons, a little water, 2 teaspoons cornflour.
Dissolve the cornflour in a little water, add everything into a pan and bring gently to a boil whisking regularly. Simmer for a few minutes and keep whisking. Pour into 2 mugs, sink into your favourite chair and dip strawberries into the chocolate – absolutely gorgeous!

Chocolate Shortbread Cookies

sharon — Thu, 30 Jul 2009 12:52:37 +0000

This is exactly the same recipe as the Chocolate Chip Shortbread only this time we use cocoa to flavour the shortbread and some nuts instead of chocolate chips. You will need 225g butter/marg, people often say you must use butter in shortbread but I use an olive oil based marg which I think does just as well. Beat the marg with 115g icing sugar until creamy and pale. Add 225g sifted plain flour, 60g Hot Chocolates Extra Brute Cocoa and 60g cornflour. Blend together until well mixed and add 115g your choice of unsalted nuts, I like macademia nuts. Lay out by taking a handful of mixture at a time and place on a well greased baking tray in cookie shapes with a depth of about 1cm each. Place in the oven at gas mark 2/electric 150C for 30 – 40 mins. Test in the middle with a skewer, if it comes out clean the shortbread is cooked. Place on a wire rack after 10 mins. Try and resist tasting until cold, although I have to admit I’ve never managed to!