chocolatebiscuits

Margarets Pages - Chocolate Series

BISCUITS / SLICES ---made with CHOCOLATE

Try these, then check out the recipes on the other chocoholic pages in my s

MALLOW CHOCOLATE FINGERS makes 24

Biscuit Base - 1 1/4 cups self-raising flour; 3/4 cup desiccated coconut; 1/2 cup firmly packed brown sugar;
155 g butter melted.
Filling - 100 g cooking chocolate; 60 butter; 1/2 plain flour; 1/3 castor sugar; 3/4 cup evaporated milk.

1 tsp vanilla essence.
Marshmallow - 3 tsp plain gelatine; 1/2 cup castor sugar; 1/2 cup boiling water;
1/2 tsp vanilla essence; grated chocolate.

BASE - preheat oven to 200C. Grease an 18 x 28cm lamington pan. Combine all ingredients for base and mix well. Press into pan and bake for 20 minutes. Spread prepared filling over cooked base and cool. Spread marshmallow over filling and sprinkle with grated chocolate. Set and cut into fingers.
FILLING - melt chocolate and butter in double saucepan. Blend in flour, sugar, evaporated milk, and vanilla. cook, stirring constantly, until mixture is smooth and thick, about 7 minutes.
MARSHMALLOW - dissolve gelatine and sugar in boiling water. Add vanilla. Cool, then beat at high speed until thick and holds shape.

SLICE FINALE makes 50

Slice - 125 butter; 1/2 cup castor sugar;
1 cup dates or figs, chopped; 1 egg;
1 tsp vanilla essence; 2tsp rum (optional)
1/2 cups nuts, chopped;
2 cups sweet biscuit crumbs, crushed.

Icing - 1/2 cup firmly packed brown sugar; 1 tbs butter; 1 tbs water;
1 tab golden or corn syrup; 100g easy-melt chocolate; desiccated coconut or chopped walnuts to decorate.

SLICE - roil line 30 x 20 cm slab pan. Combine butter and sugar in saucepan

and stir until sugar is dissolved. Set aside to cool slightly. Add dates/figs. Combine egg, vanilla, and rum. Add egg mixture, nuts and biscuits crumbs. Mix well. Press into prepared pan and spread with icing. Sprinkle with coconut or walnuts. Refrigerate to set icing, then cut into slices.

ICING - combine 1st 4 ingredients in saucepan. Bring to boil. Remove from heat, add easy-melt chocolate, and blend well. Beat with wooden spoon until mixture is of spreading consistency.

ROCKY ROAD SLICE makes 16

BASE - 60 g butter; 3/4 cup (100g) plain flour; 1 1/2 tab cocoa; 1/4 cup (45g) icing sugar; 1 egg

TOPPING - 250 g cooking chocolate;
60g butter melted; 40 g copha, melted; 250 marshmallows cut into small bits;
75 g macadamia nuts; 50g whole glace cherries.

Preheat oven to 180C (350F).
To make base -- rub butter lightly through sifted flour, cocoa and icing sugar until mixture resembles fresh breadcrumbs.
Add egg and mix to a dough. Press dough into 28 x 18 x 2 cm baking pan lined with baking paper. bake for 10 minutes.

To make Topping -- mix melted chocolate, butter, copha then pour over chopped
marshmallow, macadamias and cherries.

Work quickly to combine all ingredients together and then pour onto the cooled base. Spread evenly then allow to set in the refrigerator before cutting with a hot knife.
Portions can then be stored in the refrigerator.

CHOCOLATE CREAM PUFFS makes 12
1 cup (250 ml) water; 90 g butter;
3/4 cup (100g) plain flour sifted; 4 to 5 eggs;
1 1/2 tabs (15g) cocoa sifted; icing sugar OR
cocoa for dusting
1 quantity Creamy Chocolate Mousse.

Preheat oven to 200C (400F). Place water and butter in saucepan and bring slowly to boil. White the mixture is boiling, stir in flour and cocoa. Continue stirring vigorously as the mixture cooks and until it leaves sides of pan and forms a solid ball. (about 2 minutes)

Beat in 4 eggs one at a time until the mixture becomes smooth and shiny. Remove from heat (if mix requires, add the last egg). Sto beating. The mixture is ready when a knife run through it leaves a trial.
Place large tablespoons of batter onto lightly greased tray and bake in oven for 35 to 40 minutes. to prevent steam from escaping, do not open oven door for the 1st 15 minutes.
When baked, pierce a small hole in the base of each puff to allow internal steam to escape. Allow puffs to cool. Scoop out any uncooked mixture.
When cold cut in half and fill with Creamy Chocolate Mousse.
Dust top with icing sugar or cocoa or a mixture of both.

CREAMY CHOCOLATE MOUSE.
120 g cream cheese ; 2/3 cup (150g) caster sugar; 2 egg yolks; 2 1/2 cups (600ml) thickened cream; 125 g dark cooking chocolate melted; 125 g milk cooking chocolate melted.
Beat cream cheese, sugar and egg yolks until smooth. Whip cream until stiff and return to refrigerator. Quickly stir melted chocolates into cream cheese mixture
and fold through whipped cream by hand. Fill cream puffs.

CHOCOLATE FRUIT SQUARES makes 24

1/3 cup cocoa; 1 cup coconut; 1/3 cup sultanas; 1/2 cup crushed cornflakes; 1/3 cup chopped walnuts; 1/3 cup finely crushed plain sweet biscuits; 2/3 cup condensed milk;
1 tab sweet sherry; 100 g cooking chocolate.

Combine cocoa, coconut, sultanas, cornflakes, walnuts and crushed biscuits. Add condensed milk and sherry, mix well for form a stiff spreading mmicture.
Spread over base of buttered and paper-lined 20 x 22 cm slice pan. Refrigerate 1 hour.
Roughly chop chocolate and melt in a bowl of simmering water.
Spread melted chocolate over fruit base, mark with a fork. Allow chocolate to set, then cut into squares.

CHOCOLATE OATMEAL BARS makes 20/24 sq.

250g butter; 1/2 cup brown sugar; 1/2 cup sugar;
2 egg yolks; 1 cup plain flour; 1 cup quick-cooking oats.

Topping -- 150 g cooking chocolate; 1 tab butter; 1/2 cup chopped walnuts.

Beat butter and sugars in bowl until creamy. Beat in egg yolks. Add flour and oats.
Mix well. Spread mix in a thin layer in a buttered and lined 20 x 26cm slice pan.
Bake in a moderate oven 180C for 20-25 minutes. Cool.

Topping - melt chocolate and butter together, stir and spread over biscuit layer.
Sprinkle with nuts. Allow to set and cut into squares.

Page created July 2000
Updated 3 January 2004