Chocolate Recipes
It's National Chocolate Day this week, and what better way to celebrate and keep the children entertained during the holidays than with a family cooking session?
To help you make the most of this delicious occasion, we've compiled a collection of our favourite chocolate recipes to make with kids.
Easy Rocky Road
INGREDIENTS
200g digestive biscuits (Rich Tea can also be used)
135g butter or margarine
200g dark chocolate (70% cocoa works best)
2-3 tbsp golden syrup
100g mini marshmallows (chopped regular marshmallows work too)
icing sugar, to dust
raisins, dried cranberries or any dried fruit
nuts
popcorn
honeycomb, broken into pieces
METHOD
Grease and line an 18cm square brownie tin with baking paper.
In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.
Cornflake Cakes
INGREDIENTS
50g butter
100g milk or dark chocolate, broken into chunks
3 tbsp golden syrup
100g cornflakes
METHOD
Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
Melt the butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Put in the fridge to set.
Chocolate Fudge Cupcakes
200g butter
200g plain chocolate, under 70% cocoa solids is fine
200g light, soft brown sugar
2 eggs, beaten
1 tsp vanilla extract
250g self-raising flour
multicoloured sugar-coated chocolate buttons, sweets and sprinkles, to decorate
200g plain chocolate
100ml double cream, not fridge-cold
50g icing sugar
METHOD
Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
Chocolate Chip Cookies
150g salted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 tsp vanilla extract
1 large egg
225g plain flour
½ tsp bicarbonate of soda
¼ tsp salt
200g plain chocolate chips or chunks
METHOD
Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy. Beat in 2 tsp vanilla extract and 1 large egg. Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon. Add 200g plain chocolate chips or chunks and stir well.