Recipes

Hot chocolate

(Serves 4) Heat 750 ml of whole milk. Melt 6 tablespoons of chocolate flakes (9 tablespoons if using the Milk & Dark or Milk Caramel flakes) over a high heat, whisking the mixture constantly. Serve hot and frothy.

 

Chocolate Mousse

(Serves 4) Melt 90 g of chocolate flakes. Stir in 3 egg yolks and 3 beaten egg whites. Leave to rest in the refrigerator for 2 hours before serving.

 

Chocolate Fondant Cake

Melt 180 g of chocolate flakes and 100 g of butter in the microwave. Add 60 g of caster sugar, 2 eggs and 70 g of flour. Mix well. Grease and flour the baking tin and pour in the mixture. Cook at 180°C (gas mark 6) for approximately 15 minutes in a preheated oven. Leave to cool and then remove from the tin.

 

Chocolate Fondant

(Serves 6) Preheat the oven to gas mark 6 (180ºC). Melt 100 g of butter and 250 g of chocolate. Using a mixer, beat 4 whole eggs and 150 g of caster sugar until pale and creamy. Gently combine the melted chocolate and the egg-sugar mixture. Fold in 100 g of flour. Pour the mixture into the greased and floured ramekins. Cook for approximately 8-12 minutes, making sure the centre is still soft.

 

Chocolate Fondant with Caramel Filling

(Serves 6 )Preheat the oven to gas mark 6 (180ºC). Melt 100 g of butter and 250 g of chocolate. Using a mixer, beat 4 whole eggs with 150 g of caster sugar until pale and creamy. Gently combine the melted chocolate and the egg-sugar mixture. Fold in 100 g of flour. Pour the mixture into the greased and floured ramekins. Make a hole in the centre and pour in some milk caramel flakes. Cook for approximately 8-12 minutes, making sure the centre is still soft.

 

Chocolate Truffles

Over a low heat, melt 300 g of chocolate flakes with 1 tbsp of milk in a pan, stirring until smooth. Add 100 g of butter and mix. Stir in 2 egg yolks one at a time and 4 cl of liquid cream. Beat in 125 g of icing sugar.  Pour the mixture into a bowl and refrigerate for at least 2 hours. When the mixture is hard, shape into small balls and roll them in crushed flakes. Store in the refrigerator.

 

Mug Cake

Place 15-20 g of butter in a mug with 50-60 g of Dolfin chocolate flakes. Heat in the microwave for approximately 45 seconds to 1 minute depending on the power of your microwave. Gently smooth using a fork and stir in 20 g of sugar and 1 egg. Add 2 cl of milk and stir until smooth. Add 15-20 g of flour and a pinch of salt and stir. Heat in the microwave for 45 seconds for a slightly gooey cake.