Here’s 3 succulent recipes to celebrate World Chocolate Day
Chocolate caramel bars
125g butter, softened
Almond Butter Chocolate Truffles
1 cup unsalted, creamy almond butter
1/4 cup unsalted almonds
1 cup rolled oats
1 tablespoon honey
1/4 teaspoon kosher salt
1 teaspoon coconut oil
4 ounce dark chocolate 70-85% cacao
Line a baking sheet or glass dish that can fit in your fridge with parchment paper. Blend almond butter, almonds, oats, and honey in a food processor. Once fully combined, roll into 1/2 inch balls. Place the balls on the baking sheet or in the dish, and let the truffles cool for 15 minutes in the fridge.
Bittersweet Chocolate Soufflé
unsalted butter, at room temperature, for the baking dish
1/3cup granulated sugar, plus more for the baking dish
1 slab bittersweet chocolate, chopped
1/3cup whole milk
4 large egg yolks, at room temperature
8 large egg whites, at room temperature
confectioners’ sugar, for dusting
Vanilla ice cream, for serving
Heat oven to 180°C and set an oven rack in the lowest position. Generously butter a 6- to 7-cup soufflé dish and coat with granulated sugar, tapping out the excess.
Heat the chocolate and milk in a large bowl set over (but not in) a saucepan of simmering water, stirring often, until smooth. Remove from heat and let cool slightly. One at a time, whisk in the egg yolks.
Using an electric mixer, beat the egg whites on medium-high until soft peaks form. Increase speed to high and gradually (1 tablespoon at a time) add the granulated sugar, beating until stiff, glossy peaks form.
In 3 additions, fold the egg whites into the chocolate mixture. Pour into the prepared dish and bake until puffed and cracked but still slightly jiggly, 30 to 35 minutes (do not open oven before 30 minutes have elapsed). Dust with the confectioners’ sugar and serve immediately with ice cream.
Recipe from realsimple.com.
Get It Bloemfontein October