Easy Chocolate Recipes
that will melt in your mouth

One-Bowl Chocolate Brownies

4 squares unsweetened chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup nuts (walnuts or pecans, optional)

Preheat oven to 350F degrees. Melt chocolate and butter and then stir in sugar. Next add eggs and vanilla. Mix in flour then add nuts and stir.Bake for 35 to 40 minutes.


Choc Custard Scones

2 cups self raising flour, sifted
1/4 cup white sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1 chocolate bar such as Cadbury Flake
1 cup chocolate chips
500g thick custard
3/4 cup milk

Preheat oven to 400F (200 C) degrees. Fill a muffin tray withmuffin cake cases.

In a large bowl, mix the flour, sugar and salt. Cut the butter into small pieces and blend into the flour mixture. The mixture should look like coarse crumbs. Stir in the chocolate chips.Add milk to the flour mixture. Stir until the dough comes together (add more milk if necessary). Do not over-mix the dough.

Transfer mixture to a lightly floured surface and knead dough gently. Roll into a long sausage shape. Divide dough into 12 equal pieces. Roll each piece into a ball. Form each ball into a cup shape and place in muffin cake cases. Make sure that each cup is pressed down so it isn't thick (should be about 1 inch wide).

Bake for about five minutes then remove from oven. Using the end of a spoon, shape the cup again so that it still has a hole in the middle of it. Return to oven. Cook for a further five minutes, or until cooked through. Remove from oven and leave to cool.

Once cool, fill scones with custard using a small spoon. If desired, top with broken chocolate pieces. You can also warm it up in the microwave or oven if you wish.
This recipe is from Meaghan, age 15, from Australia.


Chocolate Lover's Souffle

2 tablespoons butter, melted
2 tablespoons caster (superfine) sugar
4 tablespoons custard powder
4 tablespoons cocoa
1 cup milk
6 eggs, separated
1/2 cup sugar
powdered (icing) sugar

Preheat oven to 375F degrees (190C). Brush souffle dish with butter and then dust with superfine sugar. Place dish in the refrigerator.

In a small saucepan, add custard powder, cocoa, 1/4 cup sugar and milk. Simmer for about 30 seconds, stirring constantly. Remove from heat and cool. Once cooled, beat in egg yolks and set aside mixture.

In a mixing bowl, add egg whites and 1/4 cup sugar. Whip until soft peaks form. Using a spatula, fold in half of cocoa mixture from saucepan into the bowl, then fold in the other half.

Pour into souffle dish and bake for 15 minutes or until souffle poofs up and browns but doesn't burn. Serve immediately.

Chocolate Croissants

1 croissant per person
1 block of milk chocolate

Preheat oven to 350F degrees (180C). Split croissants in half and push a hole in the center with a wooden spoon. Fill with lots of pieces of chocolate. Wrap in foil and cook in oven for about 5 minutes.

This recipe was submitted by Lisa, age 17.

Choco-licious Rice Pudding

1 cup white rice, medium-grain (arborio works well)
4 cups soy milk
1/2 cup sugar
3 ounces dark chocolate, finely shopped
2 teaspoons vanilla extract

Put rice in a small saucepan. Add soy milk and stir constantly over low heat for 15-20 minutes until rice is tender. Next add sugar, chocolate, and vanilla extract. Stir until chocolate melts in and mixture is well combined, then remove from heat. Let stand for 5 to 10 minutes. Serve with a scoop of ice cream or a dollop of whipped cream on top.

Chocolate Walnut Roll

1/2 cup sugar
1 cup water
1 cup walnuts, finely chopped
1/4 cup dates, finely chopped
2 tablespoons lemon juice
1/4 cup + 1 tablespoon cocoa powder
1/2 cup dark chocolate, grated
powdered sugar

In a saucepan, combine sugar and water. Bring to a boil and simmer until mixture thickens to a syrup. Add nuts, dates, lemon juice, and cocoa to syrup. Stir constantly until a thick paste is formed. Add chocolate and mix well.

Next dust powdered sugar over a board and place mixture on top. Roll mixture into a thick sausageshape and wrap in aluminum foil. Refrigerate overnight or until mixture hardens. Then cut into thick slices and serve.

More chocolate recipes coming soon.