3 easy recipes to get your chocolate fix
We’ve tried three really simple Easter inspired recipes that got our tastebuds going to satisfied our very chocolaty sweet tooth!
The world’s greatest brownie you’ll ever eat…..as promised by Instagram chef @johngs and we are pleased to say he tells no lies.
Everything you want from a brownie, indulgent, delicious, moist (love that word) and heavenly.
In a box of lindors, there are 16 chocolates and we used all 16 ( 12 chocolate per slice) as the brownie slices would have been very big with the suggested 12 and while size does matter hehehe there's only so much one can take!
You also ABSOLUTELY have to do the cooling and bringing up to room temperature for at least 12 hours.
Recipe taken from @johngs Instagram -
Serves 12/16
250g butter200g dark chocolate300g golden caster sugar200g plain flour2 tbsp coco powder4 eggs12/16 Lindor chocolates – I used salted caramelSea salt
Preheat the oven to 170 fan and line an 8×10 inch brownie tin. Melt the butter together with the chocolate in a heat proof bowl over a pan of simmering water.
Tip the sugar, flour, coco powder and a small pinch of salt to a mixing bowl and stir together. Add the melted chocolate and mix until combined. Crack in the eggs and mix until smooth.
Tip the brownie batter into the cake tin and smooth out. Dot the Lindor chocolates over the top and pop the brownies into the oven. Cook for 25-30 minutes until the side are just pulling away. You want a skewer to come out with some batter still on it from the middle so they will be nice and fudgy.
Leave to cool for 20 minutes and then put into the fridge to cool for 4 hours or overnight. Cut into 12 and then leave, if you can bare it, for another 12 hours to come to room temperature. This way they are squidgy beyond anything you have ever tasted before. Enjoy.
Mini egg Fudge
Fudge is always a bit risky as you don’t want to over or under cook the sugars
and end up with either grainy unmelted sugar or at the other end a burnt sugar taste, we tried Rum fudge and we did not quiet get the consistacy , this time we invested in a food thermometer from Sainsbury's so we could get to the required 115oc
We gave this recipe a go from the Telegraph magazine for a cute Easter gifts to give out over the bank holiday weekend.
1 x 397g tin condensed milk
150ml whole milk
450g light muscovado sugar
125g butter
150g chopped chocolate or Easter eggs
Method
Line a 20cm square cake tin with baking parchment. Place both milks, the sugar and butter in a saucepan and heat gently, stirring until the sugar has dissolved.
Turn up the heat and simmer for 15 minutes or so, stirring frequently to ensure the mixture doesn’t catch on the base, until it reaches 115C on a sugar thermometer.
Leave to cool for 5 minutes then beat the mixture with a wooden spoon for 3-5 minutes until it thickens. For a crumblier texture, continue to beat until the mixture begins to turn matt.
Stir two thirds of the chopped chocolate into the fudge then spoon into the prepared tin, levelling off the surface with the back of a spoon. Scatter over the remaining chopped chocolate, then leave at room temperature until completely firm and set.
Carefully lift the fudge out onto a board and cut into small squares. Pack into an airtight tin or gift bag.
The third recipe is arguably the genius and easiest to make. And YOU ARE WELCOME.
There are so many people doing this Easter trending recipe but we like and follow @boredoflunch.
Honestly no recipe needed just Cadbury cream eggs and Jusroll croissant. It makes the perfect Easter Sunday breakfast.
After watch a couple of different people try this, some said to freeze the egg, other to refrigerate and some not to do chill at all. We tried all three so you don't have to hehe!! No difference at all, so room temperature works just fine!
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