Cooking with drinking chocolate

Our drinking chocolate tastes divine and is easy to stir into hot milk. Choose from Milk, Dark and Dark Mint. Did you know that drinking chocolate is great in desserts and cakes? Use your imagination and create your own recipe. You can also try some of the recipes here.

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  Sarah’s choccolate pie

  1 ready-baked pastry case (ø 25 cm),
  140 g butter,
  130 g drinking chocolate (dark),
  8 tbsp cocoa powder,
  1 small pinch salt,
  4 eggs,
  250 ml granulated sugar,
  3 tbsp syrup,
  3 heaped tbsp crème fraîche

  Melt the butter, drinking chocolate, cocoa powder and salt in a bain-marie. Gently whip the eggs and sugar until light and fluffy, add the syrup and créme fraîche. Fold in the melted chocolate mixture. Pour into the pastry case. Bake at 150°C, 40-45 minutes. Leave cool on a wire rack.

• 

  Lisa’s Chocolate Biscotti

   

  50 g butter
  50 ml brown sugar
  1 egg
  50 ml coarsely-chopped almonds (or hazelnuts)
  250 ml flour
  ½ tsp baking powder
  3 tbsp dark drinking chocolate
  Small pinch of salt
  Spice them up with 1 tsp cinnamon, ginger or cardamom
  Beat together the butter and sugar until light and fluffy. Stir in the egg. Combine the flour, baking powder, drinking chocolate and almonds. Add to the butter and sugar mixture and work it to make a firm dough. Divide into two, and roll into logs. Bake at 200°C in the middle of the oven for 10 mins. Slice them into biscuits; bake them for another 10 mins, turning them half-way through.

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  Cookies à la Josefin

   

  1 egg
  100 g melted butter
  150 ml white flour
  1 tsp baking powder
  50 ml brown sugar
  3 tbsp mint drinking chocolate
  100 ml white sugar
  150 ml porridge oats
  100 ml M&M’s
  50 ml chopped pecan nuts
  1 pinch salt
  Combine the dry ingredients in a mixing bowl. Add the egg and butter; mix together. Roll the dough into balls and then flatten them on baking parchment. Bake for about 8-10 min at 200°C.

• 

  Moa’s mint cheesecake

  Base: 12 digestive biscuits,  50 g melted butter.
  Whiz the biscuits and butter in a mixer. Press into a baking tin with a loose bottom (bottom lined with baking parchment).
  Bake for 10 min at 175°. Leave to cool.

  Bring 50 ml cream to the boil. Let 100 ml drinking chocolate (mint) melt in it. Beat togehter 50 ml sugar, 400 g Philadelphia cheese (original), 50 ml vanilla quark, 5 tbsp vanilla sugar and 3 eggs, adding eggs one at a time.

  Fold in the cooled chocolate cream. Then add 100 ml drinking chocolate (mint) and 1 tin of condensed milk and fold loosely into the rest of the mixture. Spread on the biscuit base. Bake for about 75 min at  170°. Svalna. Garnish with fresh berries and chocolate.

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  Chocolate mousse

  5–6 portions
  3 eggs
  300 g Drinking chocolate (milk)
  300 ml whipping cream
  1 tsp rum, whisky or liqueur

  Beat the egg whites until stiff. Whip the cream into stiff peaks. Whip egg yolks until pale and airy. Melt 250 g chocolate in a bain-marie. Stir the chocolate into the egg yolks and then fold this into the cream. Finally, fold in the egg whites. Add rum, whisky or  liqueur. Pour into small glasses. Sprinkle with the rest of the drinking chocolate. Place in the fridge for 1 hour. Serve with raspberries and perhaps a dollop of whipped cream.