Recipes

Hot Chocolate

(Serves 4) Heat 750ml whole milk. Melt 6 tablespoons of Dolfin chocolate shavings over a high heat (9 tablespoons for Milk & Dark and Milk Caramel shavings). Whisk throughout. Serve hot and frothy.

Chocolate mousse

(Serves 4) Melt 90g Dolfin chocolate shavings.  Gently fold in 3 egg yolks and 3 egg whites whisked to stiff peaks.  Refrigerate for 2 hours before serving.

Melt-in-the-mouth chocolate cake

(Serves 6) Melt 180g Dolfin chocolate shavings and 100g butter in the microwave. Add 60g caster sugar, 2 eggs and 70g flour. Mix well. Grease and flour the tin and pour in the mixture. Bake at 180°C for approximately 15 minutes in a preheated oven. Leave to cool, then remove from the tin.

Chocolate fondant

(Serves 6) Preheat the oven to 180°C. Melt 100g butter and 250g Dolfin chocolate. Whisk 4 whole eggs in a mixer with 150g caster sugar until they form a creamy mousse. Gently mix the melted chocolate with the egg/sugar mousse. Stir in 100g flour. Pour the mixture into greased, floured ramekins. Cook for 8 to 12 minutes for a melting centre.

Chocolate fondant with caramel centre

(Serves 6) Preheat the oven to 180°C. Melt 100g butter and 250g Dolfin chocolate. Whisk 4 whole eggs in a mixer with 150g caster sugar until they form a creamy mousse. Gently mix the melted chocolate with the egg/sugar mousse. Stir in 100g flour. Pour the mixture into greased and floured ramekins, make a hole in the centre and add caramel milk shavings. Cook for 8 to 12 minutes for a melting centre.

Chocolate truffles

Melt 300g Dolfin chocolate shavings and 1 tablespoon of milk in a saucepan over a low heat. Stir in the saucepan until smooth. Add 100g butter and mix. Stir in 2 egg yolks one at a time and 4cl single cream. Whisk in 125g icing sugar. Pour the mixture into a mixing bowl and leave in a cool place for at least 2 hours. When the mixture is very firm, shape it into small balls and roll them in crushed shavings. Keep refrigerated until ready to eat.

Mug Cake

Put 15 to 20g butter in a large cup with 50 to 60g Dolfin chocolate shavings. Heat in the microwave for between 45 seconds and 1 minute, depending on the power of your oven. Gently blend with a fork and add 20g sugar and 1 egg. Add 2cl of milk and stir until smooth. Add 15 to 20g flour, a pinch of salt and mix. Return to the microwave for 45 seconds for a cake that is still slightly runny.

Chocolate sorbet

(Serves 6) Bring 40cl water to a simmer for 3 minutes with 80g caster sugar, stirring off the heat. Add 100g Dolfin 60% cocoa chocolate shavings, mix and then add 10cl single cream, 60g 77% cocoa chocolate shavings and a little vanilla. Leave to cool. Pour into an ice cream maker and blend for 3-4 hours.