Chocolate Ganache

Ingredients:

Cream ( double is best but any will work -single will work but less creamy unless you gently reduce it)
Samll peices of chocolate of your choice
A ratio of one:1 is lovely but fine-tune to what you have advertisement your personal taste!

Method:

Microwave is better than hob as you don't need to cook the chocolate!

Heat the cream (in 30 secs intervals in microwave. Add the little peices of chocolate to the hot cream-gently swirl. Let the heat of the cream melt the chocolate- if necessary, heat slowly and gently and stir gently (avoid going to quick or you will get bubbles..Unless you need aero ganache!

You can use this to cover cakes-like frosting or you may even roll it in to balls (when chilled) and serve as truffles!

Triple Chocolate Cake

Cook Time: 45 minutes

Prep Time: 15 minutes

Total Time: one hour

Yield: 24 servings.

Ingredients:

one package chocolate cake mix, any variety
one (4-serving size, three.9 ounces) package chocolate flavor instant pudding & pie filling mix
two teaspoons ground ginger
one teaspoon ground cinnamon
1/2 teaspoon ground allspice
four eggs, at room temperature, lightly beaten with a fork
1/2 cup sour cream
1/2 cup vegetable oil
1/4 cup brown sugar corn syrup
1/2 cup water
one cup mini chocolate chips
Optional glaze (see below)

Preparation:

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil. (See below for Bundt cake preparation.)

In a giant bowl, stir cake mix, pudding mix, ginger, cinnamon, & allspice together until evenly distributed. Make a well in the dry ingredients & add eggs, sour cream, vegetable oil, brown sugar corn syrup, & water. Mix on low speed until combined, scraping down sides often, then beat on medium speed for two minutes. Fold in chocolate chips.

Yield: 16 to 24 servings, depending on cut size

Pour in to prepared baking pan & bake about 40 minutes, until middle springs back when lightly touched & sides are pulling away from the pan. Cold to room temperature before adding the optional glaze.

Optional Glaze:
Whisk two to three Tablespoons of heavy cream or milk in to one cup powdered sugar to a drizzling consistency. Spoon in to a zip-top bag, squeeze out the air, & seal. Snip off small corner of the bag & use as a pastry bag to drizzle the cooled chocolate cake with the glaze.

For Bundt Cake: Spray 10-cup Bundt pan with nonstick cooking spray, & dust with cocoa powder, tapping out any excess. Bake bundt cake about 50 minutes, until middle springs back when lightly touched & sides are pulling away from the pan. Cold on rack for 15 minutes, remove cake from pan & cold before drizzling the glaze.

Black N White Chocolate Cake

Cook Time: 35 minutes

Prep Time: 15 minutes

Total Time: 50 minutes

Yield: 24 to 36 servings

Ingredients:

one (18.25 ounces) package vanilla cake mix with actual vanilla beans (may substitute white cake mix)
1-1/4 cups buttermilk or sour milk (see Note)
1/2 cup (one stick) butter, softened
four eggs, at room temperature
one cup white chocolate chips, divided use
1/2 cup unsweetened cocoa powder
1-1/2 cups semi-sweet chocolate chips, divided use

Preparation:

In a gigantic bowl, merge cake mix, buttermilk, softened butter, and eggs. Beat on low speed only until combined. Some small lumps may stay. Pour half of cake batter in to a separate bowl and set aside.

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease with butter liberally.

To half of the cake batter, fold in 1/2 cup white chocolate chips, reserving the remaining 1/2 cup for later use.

To the other half of the cake batter, add the cocoa powder, mixing until combined. Fold in 1/2 cup semi-sweet chocolate chips, reserving the remaining one cup for later use.

Carefully spoon the vanilla cake batter on top of the dark chocolate layer. Gently spread to an even layer without disturbing bottom layer.

Pour the dark chocolate batter in to the prepared pan and smooth to even it out.

Spread reserved one cup of semi-sweet chocolate chips on top of warm cake. Wait five minutes, then use a spatula to spread the melted chocolate on the top as a frosting. Let icy to room temperature. Sprinkle reserved 1/2 cup white chocolate chips on top of chocolate frosting and gently press in to the frosting.

Bake 30 to 35 minutes or until a wooden pick inserted in the middle comes out tidy.

Cut and serve at room temperature.

Notes:
In the event you don't have buttermilk or sour milk on hand, add one tablespoon of white vinegar or lemon juice to 1-1/4 cups whole milk. Let rest ten minutes to thicken before using.

The cake may even be made in a bundt pan or traditional round layers. Alter the baking time up to about 50 minutes for a bundt cake and down to about 25 minutes for round layers. Check for doneness.

Yield: 24 to 36 servings, depending on cut size

Chocolate Grand Mariner Sauce

Total Time: 30 minutes

Prep Time: 30 minutes

Ingredients:

ten ounces silken soft tofu (see note below)
1/4 cup cocoa powder
two to four Tablespoons maple syrup
two to three Tablespoons Grand Marnier
one teaspoon vanilla extract
Strawberries or sliced fresh peaches

Preparation:

Drain the tofu in a fine-mesh strainer for 15 minutes.

In a blender or food processor, puree the tofu until creamy, about 30 seconds. Add the cocoa powder, maple syrup, Grand Marnier, & the vanilla extract. Blend thoroughly, scraping down the sides of the container. Blend until the mixture is very smooth.

Transfer to a well-sealed container & refrigerate at least one hour. Keeps for up to days.

Yield: 1-1/2 cups

Chocolate Cream Couscous Cake

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

Couscous Bottom:
2-1/4 cups water
1-1/4 cup Sucanat
1/4 cup cocoa
one cup couscous
one Tablespoon vanilla
.
Chocolate Cream Topping:
ten ounces (1-1/2 cup) dairy-free chocolate chips
two boxes firm silken tofu
three Tablespoon maple syrup

Preparation:

In a medium saucepan merge water, cocoa, Sucanat, and couscous. Bring to a simmer, stirring occasionally and cook until thickened (ten to 15 minutes). Add vanilla and stir. Spread mixture in to a 9-inch springform pan that has a removable side).

Melt chocolate chips in a double boiler. If unavailable, add water to a saucepan and place a metal bowl over the steam to generate a homemade version. Melting chocolate directly over an electric stove won't work -- the chocolate will crystalize. Transfer chocolate to a blender, add tofu, and blend. Add maple syrup and blend again until smooth.

Pour filling evenly over couscous. Refrigerate for at least two hours. Serve cold. Top with fresh fruit such as sliced strawberries or kiwi.

Yield: ten servings

Chocolate Ice Cream

Ingredients:


2 cups (500 ml.) full fat milk
1/3 cup sugar
one tablespoon cornflour
one cup grated dark chocolate
one cup (100 grams) fresh cream
a few drops vanilla essence

Method:


Merge the chocolate as well as a cup of milk in a pan and melt it over a slow flame till it becomes a smooth sauce. Chilled slightly.
In another pan, merge the remaining milk and sugar and bring it to a boil.
Dissolve the cornflour in one to two tablespoons of water, add to the boiling milk and sugar and simmer for two to three minutes.
Add the chocolate sauce and mix well. Chilled and add the vanilla essence and cream.
Mix well, pour in to a shallow container. Cover and freeze till it is  set.
Divide the mixture in to two batches and churn each batch separately in a blender till it is smooth.
Transfer in to a shallow container. Cover and freeze till it is firm. Scoop and serve.

Chocolate And Biscuit Pie

Ingredients:

225 g plain chocolate biscuits, finely crushed
175 g butter, soft
225 g icing sugar
120 g chocolate, melted
150 ml thick cream
Decoration:
200 ml thick cream
60 g plain chocolate curls

Method:

Add 60 g butter to the crushed biscuits & blend well.
Press the mixture in to the base & partway up the sides of a 20cm (8in) loose-bottomed cake tin, then chill well.
Merge icing sugar & remaining butter (115 g ).
Beat until creamy.
Add melted chocolate & beat until the mixture is thick.
Add thick cream to the chocolate mixture & mix well.
Spread the filling over the biscuit base & chill for about one hour.
Decorate with cream & chocolate curls.
Serve chilled.