chocolate Archives - myrealfairy.com

Easy Rocky Road Recipe

I’m going to open with a bold statement today…..this Rocky Road is the best one I’ve tasted! Oh yes our house went into chocolate meltdown when we tried these the morning after I made them.

There are plenty of ways to make this and we gave a couple of them a try before hitting the jackpot with this. So in good myrealfairy tradition, this Easy Rocky Road recipe is the one to share with you.

What you will need is:

300g Milk chocolate

75g Butter

2 tablespoons Golden Syrup

1 cup Marshmallows

1 cup Maltesers

What you need to do is:

Break up the chocolate into pieces so that it melts easier.

Place the butter and chocolate into a saucepan and put on a low heat. This recipe is all about being gentle with the heating, don’t rush it.

Add the 2 tablespoons of golden syrup and stir in while still on the low heat.

As soon as this has all melted together, remove from the heat. Crush the maltesers so that they hold some chunks to them and are not totally bashed to crumbs. Now eat a couple of the maltesers that haven’t been crushed – originally there were many more than shown in this picture, they are too tempting not to eat a few while making this. Go on treat yourself to the cook’s perks:)

Fold in the marshmallows and maltesers to the chocolate mixture. Put into a foil tin or baking tray which has sides to it so that you can get that Rocky Road look to it by having it around 1 inch (2.5cm) high.

Leave in the fridge overnight. In the morning turn out onto a chopping board and cut into cubes. Sprinkle with some icing sugar if you fancy. Product test by having at least a square to yourself with a cuppa before popping into bags if giving as gifts. I suggest leaving in the fridge until needed to keep firm and crunchy.

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I’d love to hear how you get on with this recipe, let me know in the comments. Have fun with it and you can print below.

5 from 1 vote

Easy Rocky Road

Prep Time

10 mins

Easy Rocky Road recipe for all occasions. You can print here to take into the kitchen and leave the laptop in a safe place!

Course: Sweet Treat

Servings: 8

Author: www.myrealfairy.com

Ingredients

300 g Milk Chocolate or Dark Chocolate if you wish.
75 g Butter
2 tbsp Golden Syrup
1 cup Marshmallows
1 cup Maltesers
A Sprinkle Icing Sugar Optional

Instructions

Break up the chocolate into pieces so that it melts easier.
Place the butter and chocolate into a saucepan and put on a low heat. This recipe is all about being gentle with the heating, don’t rush it.
Add the 2 tablespoons of golden syrup and stir in while still on the low heat.
As soon as this has all melted together, remove from the heat. Crush the maltesers so that they hold some chunks to them and are not totally bashed to crumbs. Now eat a couple of the maltesers that haven’t been crushed – Go on treat yourself to the cook’s perks!
Fold in the marshmallows and maltesers to the chocolate mixture. Put into a foil tin or baking tray which has sides to it so that you can get that Rocky Road look to it by having it around 1 inch (2.5cm) high.
Leave in the fridge overnight. In the morning turn out onto a chopping board and cut into cubes. Sprinkle with some icing sugar if you fancy.

If you like chocolate recipes then you must try my Ultimate Chocolate Brownies too!

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How to Temper Chocolate the Easy Way

When I made my first recipe which needed me to temper the chocolate I was quite intimidated by the process and didn’t go too much further. Suffice to say that I had alot of split, grainy chocolate melting disasters!

So after doing some further research and trialing easy tempering methods I want to share the method that I use all the time now, with you.

Tempered chocolate has a glossy appearance to it and will have that snap to it that sounds just right. there is a science behind tempering chocolate which involves heating to the right temperature so that when the chocolate is heated and the fat molecules go out of alignment they need to be realigned correctly or the chocolate will ‘bloom’. This is when the chocolate looks grey and grainy and not as appealing as the glossy look we should go for. I’m sure there has been a time when you have left a chocolate bar in the car and it’s got warm and melted. The texture it then goes when it firms up is never quite the same is it? That’s because it has gone out of temper.

I use the method of heating in a heatproof dish over a pan of simmering water. I tried the microwave methods but I didn’t get on with it and prefer having more control by using the pan method.

Make sure the bowl can sit in the pan without touching the water. Also, the bowl must be kept very dry and not let any water inside.

Tempering Method

From a large bar of dark chocolate with a cocoa content of between 50-70%, break off three quarters of the bar and chop into small chunks.

Place these in the bowl and over the pan of simmering water.

Over the next 1-2 minutes these will melt.

When they have melted, take the bowl off the heat and stir quickly.

Put in the remaining chocolate.

Stir in continuously until it is all melted.

That’s it, you are now ready to dip or spread your chocolate onto your tasty treats.

If you love chocolate recipes as much as I think you probably do then have a look at my Ultimate Chocolate Brownie Recipe and my Chocolate Vegan Cake.

Enjoy and let me know what you think! I’d love to hear your ideas too.

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Ultimate Chocolate Brownie Recipe

Who fancies a brownie? If you are nodding away because you love them or if you are searching for that perfect ultimate chocolate brownie recipe then well done, you’ve just found it!

This Ultimate Chocolate Brownie Recipe produces brownies which are firm on the top and soft and almost chewy in the centre. Perfection itself!

They are also on the easy scale of baking so they can be whipped up very easily.

I use any excuse to get out my food mixer but these can very easily be made with a good old-fashioned wooden spoon.

When you have combined all the ingredients using the recipe below you spoon it into a baking tin up to around an inch high.

Ultimate Chocolate Brownie Recipe — This is the brownie mix when it has just gone into the oven.

5 from 1 vote

Ultimate Chocolate Brownie Recipe

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

The most amazing firm on the outside and moist in the middle chocolate brownies

Course: Dessert

Servings: 16

Author: mainy - myrealfairy

Ingredients

200 g Dark Chocolate
100 g Soft Butter
250 g Caster Sugar
4 Eggs
1 tsp Vanilla Essence
60 g Plain Flour
60 g Cocoa Powder

Instructions

Break Chocolate into chunks.
Put into a heatproof bowl and melt over a pan of simmering water. When melted then leave to cool until needed.
Put the butter and sugar in a large mixing bowl and beat together.
Add the eggs and beat in.
Add the vanilla essence.
Spoon in the melted chocolate .
Sift in the flour and the cocoa powder and gently stir in. When it is fully combined spoon it into a 15cm baking tin.
Bake for 20-25 minutes

Recipe Notes

These are lovely and rich so a jenga stick sized portion is plenty.

When it comes out of the oven you are faced with this wonderful slab of chocolate brownie. You then cut into pieces with a sharp knife and stack them up like jenga pieces for some fun.

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Paleo Date and Chocolate Bites

Here is a lovely treat for you from Rachel who blogs over at austinpaleogrrl Rachel has guest posted here before when she brought us the tasty Cassava Banana Pancakes Rachel is a Paleo lifestyle blogger, foodie, and Primal Health Coach in training from Austin, Texas USA. Thanks for joining us again and I’ll hand over to her to tempt you with these scrummy Paleo Date and Chocolate Bites

Hello, everyone! Who doesn’t love a delicious snack/dessert recipe, especially when it includes chocolate! Yummy! Being strict Paleo, I don’t consume grains, dairy, or soy. I still love to indulge once in a while though, so I came up with this awesome recipe for y’all (that’s what we say in Texas) 🙂 to try for yourselves! It calls for dairy/soy/gluten-free chocolate chips, which are easy to find in the U.S., but if you are in another country and can’t find them (usually available in health food stores), feel free to use regular chocolate chips. These are fairly simple and quick to prepare, and I think you’ll absolutely love them! When I make these, they are usually gone within a few days. Yes, they’re delicious! I’m so happy to be sharing this recipe with everyone through myrealfairy.

Now, let’s get started!

Ingredients

16-18 dates (Deglet or Medjool varieties works best) with pits removed

Approx. 1 – 1 1/3 cups raw, unsalted almonds

1 cup of dairy/soy/gluten-free chocolate chips (I use Enjoy Life brand semi-sweet mini chips, sold in U.S. health food stores and on Amazon)

1 tablespoon cinnamon

2 tablespoons plain water

1 cup shredded, unsweetened coconut flakes

Tools

Food processor or high-powered food chopper

Mixing bowl

Spatula

Large plate

Smaller bowl for coconut shavings

Directions

Combine dates, almonds, chocolate chips, cinnamon and water and add to a food processor or high-powered food chopper (I use a small Ninja food chopper, as I find it crushes the almonds and dates more effectively).

Blend/chop until ingredients are crushed into a chunky mixture

Use a spatula, and scoop everything out of the food processor or chopper and place in a medium mixing bowl.

Now this is where it gets a little messy! Use your hands to grab some of the mixture and roll it into medium sized balls (1.5 inches approx). Depending on how large you make each ball, you should end up with about 10-12 date bites. Place each ball on a large plate and grab the shredded coconut and place in a smaller bowl.

Roll each ball in the coconut flakes until it’s coated to your liking.

Place the finished balls/bites in a large glass or ceramic container and store in the refrigerator to firm. They tend to hold together better when chilled.

That’s it!

I hope you’ll enjoy making these as much as I do! Feel free to add cacao powder to the mixture too if you want a little extra chocolate flavor.

5 from 1 vote

Paleo date and chocolate chip bites copy

Paleo Dates and Chocolate Chip Bites

Who doesn't love a delicious snack/dessert recipe, especially when it includes chocolate!

Course: Snack

Servings: 10 servings

Author: Austin Paleo Grrl for myrealfairy.com

Ingredients

16-18 Dates Deglet or Medjool varieties works best with pits removed
1 - 1 1/3 cups Raw unsalted almonds unsalted almonds
1 cup Dairy/soy/gluten-free chocolate chips
1 tablespoon Cinnamon
2 tablespoons Plain water
1 cup Shredded unsweetened coconut flakes unsweetened coconut flakes

Instructions

Combine dates, almonds, chocolate chips, cinnamon and water and add to a food processor or high-powered food chopper (I use a small Ninja food chopper, as I find it crushes the almonds and dates more effectively).
Blend/chop until ingredients are crushed into a chunky mixture
Use a spatula, and scoop everything out of the food processor or chopper and place in a medium mixing bowl
Now this is where it gets a little messy! Use your hands to grab some of the mixture and roll it into medium sized balls (1.5 inches approx). Depending on how large you make each ball, you should end up with about 10-12 date bites. Place each ball on a large plate and grab the shredded coconut and place in a smaller bowl.
Roll each ball in the coconut flakes until it's coated to your liking.
Place the finished balls/bites in a large glass or ceramic container and store in the refrigerator to firm. They tend to hold together better when chilled.

Recipe Notes

Feel free to add cacao powder to the mixture too if you want a little extra chocolate flavor.

Let everyone know how yummy these bites are...click here to tweetClick To Tweet

You can find Rachel on Facebook at: Austin Paleo Grrl

Twitter: @austinpaleogrrl

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Vegan Chocolate Cake Recipe

This vegan chocolate cake recipe is one to keep. I came across the idea when I realised there were many more people that I know who are either vegan or who are removing some areas of food from their diet. There are so many ways in which we can tweak our favourite recipes to meet our own requirements.

With my vegan chocolate cake it does not contain any eggs or butter. The standard sugar has been replaced with Natvia sweetener – Natvia is made from the stevia plant and is completely natural – and the oil is vegetable oil.

This is a cake that is so versatile. It’s perfect with a hot coffee, if you fancy a summer party then adding fresh fruit will put the sunshine feeling into the day, or if it’s luxury you are after then vegan hazelnut frosting is something that will top this off a treat!

See how easy it is to make….

5 from 1 vote

Vegan Chocolate Cake

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

This No Egg, No Butter, Vegan Chocolate Cake is delicious! Try it out with fresh fruit or a hot steaming coffee. You can upgrade this to the best wedding cake with vegan frosting, it's so versatile.

Course: Dessert

Cuisine: Worldwide

Servings: 12

Author: mainy - myrealfairy

Ingredients

1 lb Plain Flour
12 oz Natvia Natural Sweetener
3 oz Cocoa Powder
3 teaspoon Bicarbonate of Soda
8 fl oz fl oz Vegetable Oil
1 pint Water
1 teaspoon Vanilla Extract
1 teaspoon Cider vinegar

Instructions

Measure out your dry ingredients and mix these together in a large bowl.
Add your wet ingredients and blend these in making a smooth paste.
Line an 8 inch (22cm) loose bottomed cake tin with parchment.
Carefully pour into the tin.
Bake in a pre-heated oven for 45 minutes.

Recipe Notes

Insert a clean toothpick into the centre of the cake to see if it is baked. If the toothpick comes out clean then it’s done!

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I’d love to hear your thoughts and please rate the recipe if you like the look of it or if you have tried it.

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I was given one pack of Natvia Sweetener to try. It works and tastes great in this cake!

Chocolate and Cherry Tiffin – Guest Post Recipe

Guest Posting for me today is Ruth, a 36 year old, mum of two from the West Midlands. Ruth’s a Lifestyle blogger, High school teacher and full time tea drinker.

Ruth blogs at www.craftwithcartwright.co.uk where she writes about recipes, reviews, parenting and crafts. Pop along when you’ve seen this yummy recipe and see her on her blog.

Chocolate and Cherry Tiffin Recipe.

Tiffin is a cold set hard pressed chocolate and biscuit combo. You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief. In an attempt to make it slightly healthier I’ve added dried cherries, you could also try sultanas, cranberries or even figs. But be warned this is a calorific treat and should not be consumed in one sitting.

I also included in brackets how to make it gluten free, which is pretty simple with some ingredient substitutions.

You will need:

225g digestive biscuits, (gluten free version) crushed
100g dried cherries
100g butter
25g sugar
3 tbsp cocoa powder (check gluten free)
4 tbsp golden syrup
225g plain chocolate (check gluten free, I use green and Blacks)

First crush the biscuits in a food processor or a sealed food bag with a rolling pin.
Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.
Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan.
Once melted, combine the butter mixture with the biscuits in the mixing bowl.
Press the mixture into an 8” square tin and leave to cool.
Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave.
Then spread it over the top of the biscuit mixture whilst still in the tin.
When set, remove the tiffin from the tin and cut into squares using a sharp knife.

5 from 1 vote

Chocolate and Cherry Tiffin

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

You’ll have to go far to find anything more deliciously chocolatey, sweet and crumbly. It is moreish beyond belief.

Course: Dessert

Servings: 12

Ingredients

225 g digestive biscuits gluten free version
100 g dried cherries
100 g butter
25 g sugar
3 tbsp cocoa powder check for gluten free
4 tbsp golden syrup
225 g plain chocolate check for gluten free

Instructions

First crush the biscuits in a food processor or a sealed food bag with a rolling pin.
Then tip the crushed biscuits into a large mixing bowl and add the dried cherries.
Melt the butter, sugar, cocoa powder and golden syrup over a low heat in a heavy based saucepan.
Once melted, combine the butter mixture with the biscuits in the mixing bowl.
Press the mixture into an 8'' square tin and leave to cool.
Once cool, melt the chocolate in a bowl sat over a saucepan of simmering water or in a microwave.
Then spread it over the top of the biscuit mixture whilst still in the tin.
When set, remove the tiffin from the tin and cut into squares using a sharp knife.

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