Blackberry and White Chocolate Melts

Blackberry & White Chocolate Melt

4 Star, Pudding, Wild Food | 17th September 2014 | By

When I was leafing through Chantal Coady’s book Rococo: mastering the art of chocolate a few weeks ago, I was struck by her recipe for White Chocolate Heartbreakers – a white chocolate cake served warm with a melting raspberry and white chocolate middle – rather like a chocolate fondant. I bookmarked it straight away as I thought it would be an excellent dessert for the upcoming blackberry season, producing a surprise purple melting middle rather than a pink one.


Real Chocolate Brownies – We Should Cocoa #42

As some of you have probably gathered, this month We Should Cocoa has teamed up with Random Recipes for a decadent extravaganza of chocolatey love. My pick really was decadent. I decided to put all of my books into the mix as most of them will have a chocolate recipe or two. I adopted my usual method of generating a random number and then used Eat Your Books to get the selection. Real Chocolate by Chantal Coady was the result. CT did the honours of picking a page number and low and behold I got a nice easy recipe, Chocolate Brownies – hooray. Not only do I love to eat brownies, but they are a joy to make too. Simple and quick, but with delicious results. The recipe originated from someone called Mandy who married an Italian and went to live in Italy. All I can say is, if she took this recipe with her, she will have made herself one very popular woman.


Almond Toffee Brownies

What could I do with the three egg yolks I had left over from making the Chocolate Meringue (over two months ago now – oops)? I needed to come up with something fast.  I had a quick hunt on the net for a suitable recipe, but other than mayonnaise which I wasn’t geared up to do, I couldn’t find anything.  Having read Liz’s post on George Cadbury, I had brownies on the brain and as I hadn’t yet tried making Chantal Coady’s brownie recipe from Real Chocolate, I thought I’d try that – or rather an adapted version of that.  I made 1/3 of the quantity and used the egg yolks rather than two whole eggs.  Following on from a comment by Hazel who says she always makes her brownies with ground almonds rather than flour (as it makes them gooier), I did just that and included a load extra as a substitute for the walnuts.

  • Melted 120g unsalted butter with 45g cocoa
  • Whisked 3 eggs yolks with 225g vanilla sugar (substituted for 1 tsp vanilla extract) until pale and creamy.
  • Folded in 110g ground almonds (ground almonds coarsely in a coffee grinder to enable some texture and a bit of crunch).
  • Added cocoa mixture and poured into a greased 9″x7″ tin (this is the smallest I have so they did turn out to be quite thin).
  • Baked at 180C for 12 mins.

The result was a really delicious – and I mean really delicious – squidgy brownie.  It had a good nutty crunch and almost toffeeish texture; the latter partly due to the batter being spread quite thinly.  We very indulgently had some of these for dinner with more raspberries as an after meringue treat.  These have to be my favourite brownies ever.  Next time I have some spare egg yolks I shall be making these for sure.

Friday 26 November – I’ve just joined in the KitchenMaid’s Blog Hop – not at all sure what it is or how it works, but thought I’d give it a try.

Cocoa Refried Beans

This is a heavily adapted version of Chantal Coady’s ‘Mexican refried beans with chocolate sauce’ from her book Real Chocolate – chiefly because I didn’t have some of the ingredients required nor the forethought to do the requisite planning.  I am a huge fan of re-fried beans, principally because it’s a nice quick meal to make after work and it’s a good excuse to have tortilla chips.  I had, however, never made them with chocolate before – until now!

This is what I did:
  • Fried 1 small onion and 3 cloves garlic slowly in a slosh of olive oil and a knob of unsalted butter for about 10 mins.
  • Added 1 nearly drained can of haricot beans – they were all I had.
  • Stirred in 1 tbsp  tomato paste, 1 tsp ground ginger, 1/2 tsp my chilli sauce and 1 tsp cocoa.
  • Simmered for 5 mins, then mashed roughly.
  • Served with tortilla chips, sheep’s yogurt and chopped parsley with purple sprouting broccoli on the side.
The yogurt gave a wonderfully tangy contrast to the rich tasting beans.  Next time, I shall attempt to follow the original recipe more closely.