With Easter just around the corner, we figure it’s as good an excuse as any to crack into the chocolate a little early and whip up these delicious desserts. Remember the key is in the quality of the chocolate.
Test out these tastebud tempters, adapted from Lindt’s fantastic recipe catalogue. Take a browse of their online database — and check out their yummy range of products while you’re at it!
- 200 grams chocolate (Lindt suggests using Lindt Excellence 70% Cocoa)
- 5 eggs, separated
- 75 grams sugar
- 200 grams double cream
- Pinch salt
- Break up the chocolate and gently melt over a bain marie. Set aside.
- Beat the egg yolks and 1/3 of the sugar together until the mixture is pale in colour. Add a little melted chocolate to the yolks to warm them slightly, then add the rest of the chocolate.
- In a separate bowl, whip the cream until the mixture has thickened slightly and ribbons of cream fall from a spoon. Whisk the cream into the chocolate mixture until smooth.
- In yet another bowl, beat the egg whites well, then add the remaining sugar and salt. Gently fold this mixture into the chocolate mixture.
- Cover the bowl of mousse with cling wrap and pop it in the fridge for about four hours, or until set. (If you take a few “taste tests” before the four hours is up, we promise we won’t tell anyone…)
Rich chocolate cupcakes
- 260 grams cooking chocolate (Lindt suggests Lindt Excellence 70% Cocoa)
- 170 grams butter, unsalted
- 4 eggs, separated
- 80 grams castor sugar
- ½ teaspoon cream of tartar
- 114 grams plain flour
- ¼ teaspoon baking powder
- 340 grams extra butter for icing, unsalted, at room temperature
- 20 grams cocoa
- 45 millilitres milk
- Preheat the oven to 165 degrees C.
- Melt the chocolate and butter by mixing in a bowl and sitting over a saucepan of lightly simmering water. (Don’t let the bottom of the bowl touch the water or it might burn the chocolate.) Stir a few times until melted, then set aside to cool.
- In a bowl, whisk the egg yolks and sugar until the mixture is light and pale.
- Beat the egg whites until they form soft peaks. Add the cream of tartar and beat until stiff.
- Gently mix the cooled chocolate into the egg yolks and sugar mixture.
- Sift in the flour and baking powder, then fold into the chocolate. Fold in the egg whites.
- Pop a few cupcake papers into a muffin tray and pour in the cupcake batter.
- Bake for about 25 minutes or until a skewer comes out clean.
- Meanwhile, to make the icing, beat the butter until light and fluffy.
- Mix the cocoa with the milk to form a smooth paste, then add to the butter and beat until smooth.
- Ice the cooled cupcakes and enjoy!