Chocolate Pots Duet

I have decided it's time I eventually got round to posting  a summer recipe, this is a great recipe for the summer and is called chocolate pots duet because they work so well together and work in perfect harmony.I only tried this dish a few weeks ago and I have to admit it was really good it can be accompanied with brownies or cookies or any selection of your favourite fruits for dipping Strawberries, Bananas,Kiwi fruit the list is endless and I'm sure you all have your own preferences so without further ado here is the recipe i hope you all enjoy.

Ideal for this hot summer 

Ingredients


Brownies
140g unsalted butter
200g dark chocolate
200g light muscovado sugar
2 tsp vanilla extract
Pinch of salt
3 eggs
85g plain flour
Chocolate and cream liqueur pot
140g dark chocolate
142ml carton whipping cream
5 tbsp Baileys cream liqueur
250g carton of mascarpone
Chocolate and olive oil mousse
Chocolate And olive oil mousse
200g dark chocolate, melted
115ml olive oil
200ml pouring cream, whipped
To garnish
Handful of chocolate shavings
6 fresh strawberries
Method

Brownies

1. Preheat the oven to 160C and grease an 18cm cake pan.
2. Melt the butter and chocolate in a bowl over a bain marie, combine until smooth and set aside to cool slightly.
3. Beat the sugar, vanilla extract and salt into the chocolate mix.
4. Add one egg and beat until well combined. Add the second egg and beat again then repeat for the third egg.
5. Add the flour and beat until smooth.
6. Pour the mix into the greased cake pan and bake for 40 minutes.
7. Once cooked, leave to cool. Using a cutter, cut 4 circles to fit into the bottom of the ramekins and slice what’s left into small cubes.

Chocolate and cream liqueur pot

1. Melt the chocolate over a bain marie and set aside until cooled.
2. Whisk the cream until it forms soft peaks and fold in the Baileys.
3. Beat the mascarpone until smooth. Add in the Baileys cream mixture and combine.
4. Pour the cooled melted chocolate into the cream mix and delicately ripple through (don’t combine completely - it should keep the pattern).
5. Chill in the fridge for 20 minutes.
6. Add a small round of brownie mix to two ramekins. Top each with the chocolate cream mix and garnish with a whole strawberry.

Chocolate and olive oil mousse

1. Melt the chocolate over a bain marie.
2. Once melted, gradually add the olive oil and cream, whisking continuously until thick and glossy.
3. Chill in the fridge until set.
4. Add a small round of brownie mix to two ramekins. Top with the mousse and garnish with chocolate shavings.

To serve
Add one of each pot to the plate. Add some brownie squares at the bottom of the plate and garnish with a strawberry either side of the brownies.

Macs tip
This recipe serves two but you could easy double,treble or quadruple the recipe it will keep in the fridge for around 7 days. Don't forget to date label it

Chocolate facts
The largest chocolate ever made was a chocolate marzipan. It was made in the Netherlands over a 3-day period and weighed 4,078 lbs!

Free Recipe @ Macs Meals: Quick and easy chocolate brownie cake (Brownies)

Here's a recipe that will perk you up this really is quick and easy this recipe can be made within ten minutes it's quicker than nipping to the store and if you are a chocoholic you will have all the ingredients  in the cupboard.
This is not a gourmet cake but it does what it says on the tin it will give you a quick and easy chocolate fix.
I have all so added the nutritional facts with this recipe a new feature I would really like your thoughts on this new feature is it worth the effort or not? Personally it's important but if you love chocolate does it matter probably not.
Ingredients

"1 cup sugar
2/3 cup flour
2/3 cup cocoa
1/4 teaspoon salt
1 teaspoon baking powder
3 eggs
2 tablespoons melted butter
1 teaspoon vanilla
1/2 cup boiling water, with
3 tablespoons sugar, added
Add the desired toppings you want Chocolate sauce,Ice cream,Fruit or Simply fresh cream.

Instructions
1 Boil water with 3 tbsp of sugar and set aside.
2 Combine all dry ingredients in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.
3 Butter a 9 inch microwavable pan or tupperware, even if its a little smaller it's ok.
4 Spread mixture evenly into the buttered pan.
5 Very slowly pour water into the center of the mixture and do not stir!
6 Cover well, with plastic wrap or lid.
7 Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.
8 Sprinkle with powdered sugar and serve with your favorite toppings.
Microwave timings may vary depending on the out put of your microwave.
Nutritional details
Serving Size: 1 (96 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories 468.9

Calories from Fat 99
21%
Total Fat 11.0 g
16%
Saturated Fat 4.8 g
24%
Monounsaturated Fat 2.9 g
14%
Polyunsaturated Fat 0.8 g
4%
Trans Fat 0.0 g
0%
Cholesterol 173.8 mg
57%
Sodium 330.6 mg
13%
Potassium 77.0 mg
2%
Magnesium 10.1 mg
0%
Total Carbohydrate 84.0 g
28%
Dietary Fiber 3.2 g
12%
Sugars 59.8 g
This quick easy chocolate recipe saves time all round, it all so saves money so it's win win. 

Please submit all quick and easy chocolate recipes to macsmeals

 Chocolate facts

The largest chocolate bar ever manufactured was in Italy in 2000. The bar had a weight of 5,000 lbs.

Chocolate Brownie Pudding

This really is a wonderful dish you could say it is magical during baking it separates leaving you with a brownie topping and a rich silky chocolate pudding underneath, but don't forget to serve hot before all the pudding is absorbed by the brownie topping.

2 teaspoons instant-coffee powder or granules
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsweetened cocoa
1/2 cup milk
4 tablespoons margarine or butter (1/2 stick), melted
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
vanilla ice cream (optional)"
For full instructions click here

Brownie Pudding

Please submit all quick and easy chocolate recipes to macsmeals.