The chocolate girl

The Best Chocolate Profiteroles. The recipe for choux pastry can vary and so can the recipe for the chocolate sauce which you smother the choux buns with. I tried many recipes without total satisfaction before I eventually combined this choux recipe with a thick chocolate ganache sauce. It's the perfect combination and everyone reaches for at least one more profiterole. Ingredients Choux Pastry 100g (4oz) butter 300ml(1/2pt) water 150g(5oz) plain flour (sifted) pinch of salt 4 eggs, beaten Chocolate Ganache 250g(9oz) plain chocolate 200ml(7fl oz) double cream Filling 400ml(14fl oz) double cream Splash of milk Method Preheat the oven to 220c, 425f, Gas mark 7. Line two large baking trays with silicone or greaseproof paper (if using greaseproof, grease paper with butter).  To make the choux pastry - melt the butter slowly in a saucepan, add the water. Bring to the boil.  Add the flour and salt all at once and beat well unti

Toblerone Mousse. The honey and almond nougat in a Toblerone gives this mousse a pleasant and morish twist. Ingredients 200g/7oz Toblerone, 425ml/ 3/4 pt double cream, the whites of 3 medium eggs. Plus, extra double cream and Toblerone triangles for decoration. Method   Melt the Toblerone in a bowl over a pan of just-boiled water.  Whip cream using an electric hand whisk until it just holds its shape.   Fold cream into the chocolate using a metal spoon. Whisk the egg whites until stiff.  Fold the stiff egg whites into the chocolate-cream mixture until completely blended in.   Divide between six glass bowls or dollop into one big one. Then chill in the fridge for at least an hour. Decorate with swirls of whipped double cream and a Toblerone triangle before serving.    

Salted Caramel and Pecan Brownies.  These Brownies are divine. The layer of salted caramel and the pecans make them extra special. Perfect for an indulgent grown up treat.  Makes 12-14 Ingredients 245g/8oz unsalted butter 245g/8oz dark chocolate 70% cocoa solids 115g/4oz plain flour 60g/2oz Cocoa powder 4 large eggs 365g/12oz golden caster sugar Pecans  Salted Caramel 200g/ 8 1/2oz caster sugar 90g/3oz salted butter, cut into pieces 120ml/half a teacup double cream  1 teaspoon of salt    Salted Caramel Method Heat caster sugar in a medium saucepan over a medium heat, stirring constantly with a heat resistant rubber spatula or spoon.  The sugar will form clumps and eventually melt into a thick brown amber coloured liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir

Mint and chocolate cheesecake.  This baked cheesecake has a ganache topping and is very moreish. A must for fans of chocolate and mint. Ingredients 90g/3oz butter                                                                                                                                            200g/7oz dark chocolate digestive biscuits, crushed  600g/1Ib 4oz full fat cream cheese  3 large eggs  150g/5oz caster sugar  H alf a teaspoon mint essence   Ganache topping 120g/4oz dark chocolate 100ml/3 and a half ounces double cream Mint aero balls to decorate Method Preheat the oven to 190C/ 375F/Gas mark 5. Grease and line a 20 cm/8inch springform tin with silicone paper. Melt the butter in a saucepan over a low heat, then pour onto the crushed biscuits and mix together. Spread into the tin. Chill until needed.  Place the cream cheese, eggs, sugar, and mint essence into a bowl. Using an electric hand mixer mix until smooth. Pour over the biscuit

Posh Victoria.   This four-layered Victoria is perfect for a special occasion. It's made with butter and is decorated with easy to make chocolate decorations. Who doesn't enjoy a nice slice of sponge cake? Ingredients  Vanilla Victoria  180g/6oz butter 180g/6oz caster sugar 3 eggs 180g/6oz self-raising flour(sieved) splash of Vanilla essence Chocolate Victoria 180g/6oz butter 180g/6oz caster sugar 3 eggs 150g/5oz self-raising flour 30g/1oz cocoa powder Butter icing 454g/1 lb icing sugar 4 tbsp cocoa powder 240g/8oz butter white, milk and dark chocolate for decorating Method Victoria's Preheat oven to 180oC/fan 160oC/Gas Mark 4. Grease and line a 20.5/8" round deep cake tin and line the base and sides with non-stick baking parchment. Put the butter and sugar in a bowl and whisk with an electric whisk until pale and creamy. Add the egg a little at a time, beating well between each addit

Chocolate Macaroons It's been a fair few months since I've published in my smother in chocolate blog, but I'm back and  I'm sure you'll absolutely love these little bulbs of chocolate heaven! They just disolve in your mouth. Ingredients 100g/4oz ground almonds 150g/5oz icing sugar 25g/1oz cocoa powder 4 medium eggs whites pinch of salt 50g/2oz granulated sugar 200ml/7floz double cream 200g/7oz dark chocolate, chopped - plus 25g/1oz extra melted for spinning 15g/half an ounce unsalted butter Makes 14-16 Method Preheat oven to 180oc/gas mark 4. Line a baking tray with non-stick baking parchment.  Sieve the ground almonds, icing sugar, and cocoa powder, into a medium bowl. Mix together. In a separate bowl, using a hand-held electric beater, whisk the eggs white and salt until foamy. Gradually add the granulated sugar. Continue to whisk until stiff, glossy peaks form. Using a spatula or your hand, fold the almond mix