Tag Archives: Chocolate

Artisan Chocolate Pots de Créme with Rum Whipped Cream

September is our Independence month, and throughout the month we like to post Guatemalan recipes every year. We either post traditional dishes, or we add our own twist to recipes using Guatemalan ingredients. This year, we bring you these pots de créme, which is basically pudding with a fancy name. They are made with the basic milk and egg yolk mixture but the twist lies in the chocolate, we used artisan Guatemalan chocolate and a little coffee, as well as semi-sweet chocolate. You could also add a pinch of cayenne pepper to give it a little spice, we love to combine chocolate with this spicy ingredient.

Artisan chocolate is used to make hot chocolate beverage and it has a particular and very different taste compared to regular drinking chocolate or cocoa.  It comes in handmade tablets that contain sugar and sometimes cinnamon, they are hard and dry and have a grainy texture.  It completely dissolves in hot liquid, either milk or water, and its flavor is rich and earthy. Our international readers can probably find this chocolate in Latin food stores.

For the topping on this dessert, we took regular whipped cream to another level by adding Zacapa rum to it. Guatemalan’s don’t need an introduction to this rum, and a lot of you have probably already heard about it because it is famous for its quality, some say it is the best rum in the World. We agree.

You can certainly flavor your whipped cream with any other brand of dark rum, or type of liquor. An orange, or hazelnut liquor would work nicely.

Helga & Kitty

Guatemalan Chocolate Mousse

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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!


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.


Chocolate Avocado Mousse

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