Chocolate

If your house is anything like ours you may still have a lot of chocolate left over from Easter.  We are not particularly fond of the type of chocolate that many Easter novelties are made of so I tend to use a lot of it in cooking so it isn't wasted.

Here are some of the recipes that we use to put all of that extra chocolate to good use!

Chocolate Mousse:
Melt 150 grams chocolate, stirring until smooth.  In a separate bowl mix 100 ml cream and 2 egg yolks.  In another separate bowl (yep sorry this means extra dishes) beat 2 egg whites with an electric mixer until they form peaks.  Mix the chocolate into the cream mixture, then fold in the egg whites.  Spoon into 6 individual serving dishes and refrigerate for several hours. For an extra special treat you can add a couple of tablespoons of liquer (Kahlua, Tia Maria) to the melted chocolate.  For a twist instead of plain chocolate, try some of the delicious Lindt flavoured chocolates (my favourite is the chilli chocolate - great dessert to finish off a Mexican themed dinner).

Double chocolate and Banana muffins:
Sift 1 cup plain flour, 1/2 cup cocoa, 1 1/2 teaspoons baking powder, 3/4 cup castor sugar into a large mixing bowl.  Chop 100 grams of chocolate and add to the dry ingredients.  In a separate bowl mix 200 grams melted chocolate, 2 eggs, 125 grams melted butter, 1 cup milk and 1 teaspoon vanilla essence.  Make a well in the centre of the dry ingredients and add the chocolate mixture and mix well with a wooden spoon, then add 3 mashed bananas.  Spoon into muffin cases and bake at 180 for about 25 minutes or until cooked when tested.

Chocolate chip cookies:
Beat 180 grams butter and 2/3 cup castor sugar until pale and creamy.  Add 1 egg, 1 teaspoon vanilla essence and beat until well combined.  Add 250 grams sifted SR flour and mix with a spoon.  Mix in chopped chocolate, then roll into a cylinder and chill for about 30 minutes.  Cut into rounds and bake on lined baking trays in a moderate oven for 10 minutes.  Cool on trays, then place on wire rack until firm.

Rocky Road:
Melt chocolate, add chopped marshmallows, glace cherries, sultanas (and nuts if you like - macadamia nuts are extra good).  Spread into a baking paper lined lamington tin and refrigerate until firm.  Cut into squares to serve.

Chocolate Bark:
Melt chocolate, spread in a thin layer on a baking tray lined with baking paper.  Sprinkle chopped up lollies (whatever you have) on top and when the chocolate is solid again break into pieces to serve.

Chocolate Slice:
Process 200grams leftover cake/fruitbread/pannetone (whatever you have) in food processor until you have fine crumbs.  Melt 125 grams butter, add 2/3 cup cocoa, 6 eggs, 11/4 cups castor sugar, prepared crumbs and mix well.  Add 150 grams chopped chocolate, 150 grams chopped glace cherries, 1/2 teaspoon baking powder and stir until well combined.  Pour into a lined pan (approx 20cm x 30cm) and bake in a moderately slow oven for about 30 minutes.  Cool in tin, then cut into little squares (dust with icing sugar if you wish) to serve.