Tag Archives: whisk

A Real Hot Chocolate Fix

What to make for the Death by Chocolate Blog Hop, hosted by The Hungry Australian.

Thinking…  a decadent chocolate cake or some fudgy brownies, what about  chocolate pots, or maybe a rich chocolate mousse. The list is endless when chocolate is the subject and in the end, decided on “Real Hot Chocolate”… a fix of liquid chocolate in a mug. Good quality chocolate and cocoa percentage is the defining factor for flavour and intensity and it’s all a matter of taste.

Real Hot Chocolate with a Hint of Cinnamon

Ingredients: 

  • 200g good quality dark chocolate (around 50% to 60% cocoa solids)
  • 600ml whole fresh milk
  • 2 tablespoons powdered milk
  • 4 cinnamon sticks

How to make:

With a sharp knife chop the chocolate into small pieces and place into a heat-proof bowl.

Pour the milk into a heavy-based saucepan and with a whisk blend in the powdered milk. Place the saucepan on medium heat and bring the milk to a boil. Remove the saucepan from the heat and pour the boiling milk over the chopped chocolate. Use the whisk to stir continuously until the milk and chocolate combine completely.

Pour the hot chocolate into cups or small mugs and serve with a cinnamon stick. Using cinnamon sticks to stir the hot chocolate with will impart a slight cinnamon taste.

The Cocoa Bean Pod… the beginning of all our chocolate addictions.

Try different types of chocolate, milk, dark, or even white. Chocolate with chilli or flavoured with orange could also be used. Using chocolate with 70% to 90% cocoa solids will need sweetening with sugar, unless you enjoy the taste of bitter chocolate.

This post was part of the Sweet Adventures Blog Hop! Click on the Sweet Adventures Blog Hop Badge to check out all the other “Death by Chocolate” entries!

Rose Petal and White Chocolate Ice Cream

Ice cream, sorbet, frozen yoghurt and ices are all types of frozen desserts enjoyed all over the globe. Versatile and popular these frozen treats have many flavour combinations to choose from, each of us having our own personal favourites. Long before mass production, ice cream was traditionally made with a few simple ingredients… milk, cream, sugar, eggs (not always) and natural flavourings. However, over the years and due to its growing popularity and demand, ice cream is now mass-produced.  As a result, the ingredients list of this has grown too…but not always in a good way!

what’s the real scoop?

Is it worth making your own ice cream when so much is available to buy? I believe it is…try reading (the print is so small) the ingredients list on some ice cream cartons.  For example, you may see words like polydextrose, aspartame, lactitiol, maltitol and many E numbers. Do most of us know what they are? Now scroll down and read the ingredients list of this simple home-made ice cream recipe…

I watched these interesting videos regarding ice cream and Jamie Oliver’s Food Revolution and thought I would share… it really is food for thought!  Jamie Oliver on the David Letterman’s show did mention something about beavers anal glands.

Rose Petal and White Chocolate Home-Made Ice Cream

No ice cream machine needed for this very easy smooth and creamy recipe. As it is all cream based… go easy on the servings size.  Serves four but you can easily double the recipe to make more. I like to make small amounts of ice cream at a time, keeping everything as fresh tasting as possible. This ice cream is best served on the day of making.

Ingredients:

  • 1 tablespoon of chopped dried rose petals
  • 250ml whipping cream
  • 50g  powdered sugar
  • 1 teaspoon rose-water
  • 25g good quality white chocolate

How to make:

Place a metal or plastic container into the freezer to chill.

Add the dried rose petals into a mixing bowl. Pour in the cream and add the powdered sugar. Mix everything together and place the mixing bowl into the fridge for about 10 minutes, the cream will be lightly perfumed by the dried rose petals. Meanwhile finely chop the white chocolate and set aside.

finely chop the rose petals using scissors

Take the mixing bowl from the fridge and whisk the cream until soft peaks form using an electric whisk.  Add the rose-water and white chocolate and fold into the cream using a spatula. Scoop the contents of the mixing bowl into the chilled container from the freezer and smooth over the top of the cream with the spatula. Cover and place in the freezer for about 2 hours or until firm before serving.

whisk the cream into soft peaks 

Tip: Making the ice cream hours ahead of serving you will find the ice cream will have frozen solid and impossible to scoop from the container. Usually what I do is take the container of ice cream from the freezer and place it into the fridge for about 15 to 20 minutes before serving. This softens the ice cream, making it easier to scoop into balls with an ice cream scoop.

Vanilla and Chocolate Ice Cream: Omit the dried rose petals. Replace the rose-water and white chocolate with 1 teaspoon of vanilla extract and 25g of finely chopped dark or milk chocolate.

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