Tag Archives: Chocolate

Millionaire Chocolate Squares

We are always browsing for new sites and YouTube channels to follow, and about a month ago we found Ireland based Donal Skehan, who’s not only a YouTube star, but an amazing food bloger, author (4 books), food photographer and TV presenter. We are loving all of his videos… specially now that he went already twice to visit Sarah Carey over at the Martha Stewart’s Kitchens. Check out their collaboration videos here and here. So when we saw Donal making these Chocolate Squares we knew it was just a matter of time before we made them ourselves.

These bar cookies, a cookie shortbread based, and just after its baked, you add the hot caramel, bake it off a bit and after it cools completely, you pour the chocolate. This treat’s origins apparently are in Scotland in the Elizabethan-era (between 1558–1603). During that time, it was common to use ground oats rather than wheat flour. When baking chocolate and condensed milk started being available, they merged into the recipe and is what we now know as the Millionaire Shortbread or Millionaire Chocolate Squares. What makes them Millionaire? The rich and delicious layer of chocolate on top of caramel!

Donal’s version is perfect. I’ve tried my hand at making caramel before, but with the addition of condensed milk and a little bit of corn syrup, the mix is stabilized, resulting in a smooth and golden caramel. Donal uses golden syrup, but you can also use corn syrup or honey. I made them for a birthday dinner and they were a hit! I converted the recipe from grams to cups and tablespoons, but feel free to check out Donal’s original version linked below.

I hope you can make them at home too. They are perfect to make ahead!

Kitty

Millionaire Chocolate Squares

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Avocado Chocolate Mousse

I tried this mousse for the first time at The Baking Room‘s first edition launch event. They were served in tiny glasses and they looked beautiful, and so chocolatey. And the taste?  Silky, decadent, chocolate goodness. Their recipe was featured in their magazine, and I had been wanting to make it at home ever since for my husband, who as I have mentioned before is very conscious of sugar and fat content in the recipes I make at home. He’s a crossfitter.  Enough said.

I tweaked TBR‘s recipe a tiny bit, by using natural honey instead of agave and maple syrup. And I also left out the raisins and added a bit more chocolate to the recipe. This is so easy to make, and it tastes so decadent! No one would believe it’s healthy, and it’s a great option if you’re having a dinner party at home. Serve it up in tiny glasses, because trust me, a little goes  long way. You can decorate them with some slivered almonds, or silver nonpareils.

Oh, and if you want to make this recipe completely vegan, use soy milk instead of 2% milk.

 Helga

Chocolate Avocado Mousse

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Chocolate Crunch Ice Cream Cake

Ice cream, chocolate puffed cereal and semi-sweet chocolate. I’m sold! And those are actually all three ingredients in this amazing little cake. I found the recipe, but to tell you the truth, it was made with Nutella. You have to cover rice puffed cereal with melted Nutella, spread it in a cookie sheet, let it freeze and finally break it down into little pieces to mix with the ice cream. You can check out the link on the recipe below if you want to try that procedure. I didn’t want to go through all that trouble, when I could use our local Choco Krispies cereal, and also, to me it seemed like using Nutella would make it extremely sweet. You can do the same if you can find chocolate rice puffed cereal in the country you live in, or any other chocolate cereal you want to try to mix in there should work fine.

Make sure the ice cream is not melted, but just soft, and mix it quickly with the cereal. I used two little 6-inch springform cake pans, but you can use a regular sized springform pan to make just one cake. I mixed half of the cereal with half of the ice cream to fill out one pan, and then repeated the procedure to fill in the second one. I swear it took me about 15 minutes to prepare the mixture and fill both pans.  Place the pans in the freezer while you melt your semi sweet-chocolate bar and mix it up with the remaining cereal (about 2 cups) spread it on top of your cake(s) and that’s it.You do need to freeze them for a good 4 hours to get them really frozen before serving.

Can I try a healthier version? Yes. Will I?  Maybe. I could use my little 6-inch cake pan to try to make one with yogurt and granola or muesli, maybe top it off with some caramelized granola. We’ll see.

Helga

Chocolate Crunch Ice Cream Cake

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