Dark chocolate recipe

Answer 1

Chocolate Crepes With Tangerines And Dark Chocolate Orange Sauce Recipe
Ingredients
Ingredients for the Crepes:
2 ounces semisweet or bittersweet chocolate chopped
2 Tbl unsalted butter plus more for the pan
3 large eggs
1/4 C sugar
1/4 tsp salt
1 1/3 C milk
1/2 tsp vanilla
2 Tbl cocoa powder
1 C flour

Ingredients for the Dark Chocolate Sauce:
1/3 c milk
1/4 C heavy cream
6 ounces semisweet chocolate, finely chopped
1 Tbl Grand Marnier, or 1/4 tsp orange or almond extract (Milk Chocolate may be used for a creamier, sweeter sauce)
Garnish
3 tangerines, peeled, sectioned, membranes removed
Confectioners' sugar for dusting Directions
Directions for the Crepes:
Melt the chocolate and butter together in a small saucepan over low heat, stirring constantly Remove from heat when chocolate is almost completely melted and set aside In a large bowl beat the eggs with a whisk until well blended Add the sugar and salt and whisk well
Pour in the milk and vanilla and whisk together well
Sift the cocoa powder and flour over the surface of the batter and whisk until no lumps remain
Slowly drizzle in the melted chocolate mixture, whisking constantly Let the batter sit covered for 30 minutes or refrigerate overnight, bringing to room temperature before using
To cook the crepes
Heat a 6 to 8 inch crepe pan or nonstick skillet over medium heat When pan is hot add about 1/2 tsp butter and let it melt, swirling it around the entire surface of the pan
Add about 1/3 C of the crepe batter and swirl to coat entire pan cook for 30 seconds to 1 minute or until crepe is set and browned slightly on the bottom Flip carefully with spatula or fingers and cook another 30 seconds or so Transfer to a plate and repeat with remaining batter addind butter to the pan before cooking each crepe
Stack cooked crepes on plate (At this point, crepes may be cooled, covered and refrigerated overnight Wrap in foil and reheat in a 250 oven for about 10 minutes) To serve
Fold hot crepes into quarters Place one or two crepes on each plate, drizzle each with chocolate sauce and top with tangerine section and a dusting of confectioners' sugar

Directions for Sauce:
Bring milk and cream to a simmer in a small pan Remove from heat, add the chocolate and stir until smooth Stir in the liqueur or flavoring
Set aside until ready to use Sauce may also be made a day ahead, covered and refrigerated and reheated over low when ready to use
To cook crepes, heat a 6 to 8 inch skillet or crepe pan over medium heat Add about 1/2 tsp butter and melt it, swirling to cover entire pan Add about 1/3 C of the batter quickly swirling to coat the entire bottom of pan Cook for 30 to 60 seconds or until crepe is set and lightly brown on bottom Flip carefully using spatula or fingers and cook for 30 or so seconds more
Remove to plate, add another 1/2 tsp butter to pan with each crepe and repeat, stacking crepes as they are finished
(Crepes may be cooled, covered and refrigerated overnight at this point; wrap in foil and place in 250 oven for 10 minutes to reheat)
To Serve
Fold crepes in quarters and place one or two on each plate
Drizzle with chocolate sauce and top with tangerine slices and a dusting of powdered sugar

Answer 2

half a pint of double cream

7 oz dark chocolate

grated chocolate to decorate

melt the chocolate in a heat proof bowl over some simmering water

Allow the chocolate to cool but not until it starts setting

Beat the cream until thick

Fold in the melted chocolate, but not completely to leave a swirled effect

Put in the fridge for approx 2 hours until set

Yummy!

Answer 3

1 1/2 cups of milk 1 1/2 tablespoons of corn flour 4 tablespoons of cocoa 4 tablespoons sugar 30g butter 2 tablespoons of cream 1 tablespoon of vanilla essence

Answer 4

Choclate syrup and regular milk and a spoon.