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!

Jumbo chocolate chip cookies

Searching the internet you can find thousands of chocolate chip cookie recipes so why should you try this one, you should try this because it's big and yummy,chocolatey and delicious and easy to make this recipe makes around 20 cookies so there's plenty for you to take to work during the week just store in a air tight container.

Ingredients
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine, at room temperature
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
1 bag (12 ounces) semisweet chocolate chunks (mini Hershey's kisses work well)
1 1/4 cup coarsely chopped pecans"
Instructions
1.Heat oven to 325 degrees.
2.Combine flour, baking soda and salt in bowl.
Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in flour mixture until well blended and dough forms. Stir in the chocolate chunks and chopped pecans.
3.Using a 1/4 cup measure, drop dough by slightly rounded mounds onto large ungreased baking sheet, spacing the cookies about 2 inches apart.
4.Bake at 325 degrees 15 to 17 minutes, until golden brown around the edges and lightly colored on top.
5.Remove from baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheet to a wire rack to cool completely.
Eat and enjoy!
Macs tip:
Try using chocolate buttons cut in half or whole if you want bigger bites of chocolate.
To add your own recipes please post to Macsmeals
Chocolate facts
One ounce of baking chocolate or cocoa contains 10% of the daily recommended intake of iron.