Choc tactics
Who doesn’t love chocolate? The good news is that it’s also easy to rustle up a range of mouthwatering quick and easy ideas to impress, from a speedy microwave dessert that children love to make after school to a chocolate sauce that can be used in myriad ways. By Delia Online editor Jo Hill.
Magical muffins
Buy a chocolate muffin in a shop and you’ll pay quite a bit for something that’s probably quite ordinary. Instead, why not make your own for a fraction of the price? Using oil in muffins gives a lovely light result and is ideal for vegans or those avoiding animal fats. With this recipe you simply add 175g self-raising flour, 1 tsp baking powder, 150g caster sugar and 2 tbsp cocoa to a mixing bowl. Make a well then add 150ml each oil and milk and 2 beaten eggs. Whisk it all together by hand or using a whisk, then pour the batter into 12 muffin cases, or 16 cake cases. Bake at 180C for 20 minutes or until springy to the touch.
A very easy trifle
For each portion, place a couple of sponge fingers in the base of a dessert dish. Sprinkle with enough sherry, Madeira or Marsala to soak them and leave until absorbed. Spoon over whipped cream, then a layer of raspberries. Add another layer of cream, then a layer of chocolate sauce. Sprinkle with toasted chopped nuts to serve.
The speediest chocolate pud in the world!
Every child I know (and adults too) love this speedy choccie pud. Put the kettle on and, while it boils, mix together 4 tbsp self-raising flour, 4 tbsp caster sugar and 4 tbsp cocoa in a large microwaveproof mug or jug. Add 1 egg then mix again. Pour in 3 tbsp milk and 3 tbsp vegetable oil and mix again, adding a handful of chocolate drops if you like. Microwave on HIGH for 2.5 minutes. What could be easier...and hardly any washing up! Top with cream, chopped nuts or summer berries, or eat as it is.
White magic
For a very quick dessert, pour a 400g pack of frozen mixed summer berries (available from supermarkets) on to a serving platter. In the microwave on MEDIUM for 2-3 minutes, or in a saucepan over a pan of barely simmering water, melt 250g white chocolate with 4 tbsp water until you have a smooth sauce. Pour this hot sauce over the frozen berries. To finish, you can add shavings of white chocolate (to avoid it melting as you grate it, put it in the freezer for 15-20 minutes to firm up). Serves 4.
The ultimate hot chocolate...
For a lovely thick Spanish-style hot chocolate, pour 250ml milk into a pan. Stir 2 tsp cornflour into 1 tbsp cold water to dissolve then add to the pan, with 30g chocolate drops (I used Steenberg’s Fairtrade Organic chocolate drops). Bring to the boil then simmer, whisking, for 2 minutes or until thick. Add sugar to taste. PS Add a slug of brandy or rum for a grown-up treat, and scatter the surface with mini marshmallows or whipped cream for even more indulgence!
Healthy options...
Chocolate makes a wonderful coating for dipping fruit. Let your imagination run wild and dip any fresh fruit – strawberries, slices of mango, pineapple, apple and grapes into melted chocolate, which you’ve melted by heating 175g dark chocolate with 2 tbsp water in the microwave or in a bowl set over a pan of simmering water.
A winning chocolate cake
I judged a chocolate cake competition at my children’s primary school and this one was a clear winner! Cream 225g butter, 175g caster sugar and 50g light soft brown sugar together. Add 4 beaten eggs. Fold in 225g sifted self-raising flour, 2 tsp baking powder and 2 heaped tbsp cocoa mixed into a paste with 4 tbsp boiling water. Bake in 20cm sandwich tins at 170C/fan 150C/gas 3 for about 30 minutes or until springy. For the filling and topping, melt 175g dark chocolate in the microwave on medium for 2-3 minutes, or in a bowl over simmering water. Leave to cool slightly. In another bowl, beat 250g softened unsalted butter until soft and creamy then add 275g sieved icing sugar. Beat again until light and fluffy. Gently add 1 tbsp vanilla extract and the melted chocolate and mix until glossy and smooth. Use a quarter of the icing to sandwich the cakes then ice top and sides. Use a fork to give a ripple effect to the icing then add a single strawberry half in the middle.
Custard to die for!
This couldn’t be easier: take 2 x 150g pots low-fat custard and heat them according to instructions on the tub. When the custard is hot, stir in 25g chopped dark or milk chocolate, until the chocolate has melted. Use this to pour over muffins, individual sponges or add some chopped banana for an old-fashioned banana custard with a difference!
Mars Bar & Rice Krispie cakes
We can’t pretend these are healthy, but we all need a treat now and then! Melt 75g butter and 3 Mars Bars together in a pan over a gentle heat. Stir in 250g Rice Krispies and mix them together. Press the mixture into a greased baking tray. Meanwhile, melt 150g chocolate and pour this over. Leave in the fridge and, once set, cut into squares.
Easy-peasy chocolate and banana loaf cake
Preheat the oven to 180C/fan 160C/gas 4. Line a 900g loaf tin with baking parchment. Melt 75g chocolate. In another bowl, mix 120ml vegetable oil with 125g caster sugar. Add 2 beaten eggs bit by bit. Fold in 125g sifted self-raising flour, 1 level tsp baking powder, 1 rounded tbsp cocoa. Stir in the melted chocolate and 2 mashed, very ripe bananas. Pour into the tin and bake for 50-55 minutes. Cool in the tin for 5 minutes before cooling on a wire rack.
Return to Homepage
