Recipes with chocolate 29/03/2018

“Anything is good if it is made of chocolate.” Jo Brand

Here we find ourselves as every year with quintals of milk chocolate, dark or white and we do not know what to do with it... We have collected some recipes that will help you to recycle the chocolate of Easter eggs in a fun and greedy way.

There are some recipes where you will have to use only one type of chocolate but almost in all of the recipes you can choose the one you prefer.

The only precaution will be, if you decide to use dark chocolate in a milk recipe, to add 1 tablespoon of sugar to sweeten your dish.

So…Well, fasten your apron and enter a world of pure imagination by making these tasty treats for Easter!



A creamy spoon cake that is easy and quick to prepare, practically without cooking. You just have to heat the milk and it is ready.


350 ml Fresh Cream

200 grams Dark Chocolate

80 ml Milk

30 ml Powdered Sugar


Whip the cream until stiff and keep aside. You can decide if you want to carry on cooking:

  • With the microwave: Put the milk in a bowl and let it heat for about 2 minutes at about 650 watts. Remove the milk from the microwave and add the icing sugar, stirring so that it melts completely. Add the chopped chocolate and turn continuously until it has completely melted.
  • With a pan: Put the milk and sugar in a saucepan and let it heat up almost to a boil. Turn off the heat and add the chopped chocolate. Turn with a spoon until the chocolate has completely melted.

Whatever cooking method you choose, then you have to continue like this:

Let milk and chocolate cool then add the cream gently and with regular movements from the bottom to the top so as not to disassemble the mixture. Put the dark chocolate mousse directly in the single-portion cups or in a serving bowl and put in the fridge for about 1 hour or, if you are in a hurry, in the freezer 20 minutes. Serve if you want with grated white chocolate, dried fruit or red fruits.


CHOCOLATE, WATER AND ORANGE CAKE (suitable for vegans)

Ingredients for a 20/22 pan:

250 grams of flour

150 ml of water

100 ml orange juice (plus or minus 2 oranges)

125 grams of sugar

125 grams of dark chocolate

30 grams of seed oil

1 sachet of baking powder

1 pinch of salt


Put the water, oil and orange juice in a large bowl.

Mix the flour, sugar, baking powder and a pinch of salt in another bowl. Start mixing liquids with powders, mixing it well with a spoon so that there are no lumps.

Melt the chocolate in the microwave for 3 minutes at 600 watts or in a bain-marie, let it cool slightly and add it to the rest of the dough.

When you have amalgamated everything, pour the mixture into a greased baking pan or with parchment paper wet and squeezed and bake in a preheated oven at 180 degrees for 40 minutes. Let it cool completely and sprinkle with icing sugar.

You can also put the grated rind of oranges in addition to the juice and also add a little bit of cinnamon if you like it.




Ingredients for a rectangular mold of 20:

1 cup of digestive crumbs, about 110 grams

1/2 cup minced toasted hazelnuts, about 85 grams

1/4 cup of cocoa powder, about 30 grams

1/2 teaspoon of salt

3/4 cup sweetened condensed milk, about 200 grams

4 ounces of dark chocolate, about 110 gram


Crumble the cookies in the mixer or in a freezing bag. Chop the hazelnuts coarsely. Put the biscuit flour, hazelnuts, cocoa, salt and a mixture in a bowl. Add the condensed and amalgamated milk. Finally, melt the chocolate in the microwave. Mix everything well and pour the mixture into a rectangular mold. Refrigerate for an hour or so. Pull out and cut into squares. If you want to sprinkle with powdered sugar.


Written by: Francesca Gatta from StayPlanet


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