Simple Essentials Chocolate

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Overview

Featuring 60 simply beautiful recipes for all our favourites, this is the only chocolate cookbook you'll ever need.

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More About This Book

Overview

Featuring 60 simply beautiful recipes for all our favourites, this is the only chocolate cookbook you'll ever need.

Product Details

  • ISBN-13: 9780061569029
  • Publisher: HarperCollins Publishers
  • Publication date: 4/8/2008
  • Pages: 96
  • Sales rank: 432,317
  • Product dimensions: 8.30 (w) x 8.90 (h) x 0.60 (d)

Meet the Author

At the age of eight, DONNA HAY skipped into a kitchen, picked up a mixing bowl and never looked back. She moved to the world of magazine test kitchens and publishing, where she established her trademark style of simple, smart and seasonal recipes all elegantly put together and photographed. Hers is food for every cook, every food lover, every day and every occasion. Her unique style turned her into an international food-publishing phenomenon as a bestselling author of sixteen cookbooks, publisher of Donna Hay Magazine, newspaper columnist and creator of a homewares and food range. Visit her online at www.donnayhay.com.au.

First Chapter

Simple Essentials Chocolate

chocolate sorbet

Serves 4

Ingredients:

5 cups (1¼L/2 pints) water
1½ cups (260g/9 oz) brown sugar
1 cup (220g/7¾ oz) caster (superfine) sugar
11/3 cups (160g/5½ oz) cocoa powder
¼ teaspoon salt
220g (7¾ oz) dark chocolate, finely chopped
2 teaspoons vanilla extract

Instructions:

Place the water, brown sugar, sugar, cocoa and salt in a saucepan and bring to the boil, stirring to dissolve sugars. Remove from heat, stir through chocolate until smooth. Pour through a fine strainer into a bowl, stir through vanilla and set aside to cool slightly. Transfer mixture into an ice-cream maker and freeze according to manufacturer's instructions.

chocolate truffles

Makes 35

Ingredients:

400g (14 oz) dark chocolate, finely chopped
¾ cup (180ml/6 fl oz) (single or pouring) cream
cocoa powder, sifted for dusting

Instructions:

Place the chocolate and cream in a small saucepan over low heat. Stir until the chocolate is melted and smooth. Pour the chocolate mixture into a 15 x 18cm (6 x 7 in) dish lined with non-stick baking paper. Place in the refrigerator for 2−3 hours or until set. Roll tablespoons of the mixture into balls and dust with the cocoa to serve.

Simple Essentials Chocolate. Copyright © by Donna Hay. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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