47. Chocolate Caramel Hearts

I found some heart shaped ice cube molds in our local shop the other day so I thought I'd give homemade chocolates a try. What a success! Rustic, delicious, and a great way to use up some of that salted caramel spread.

Chocolate Caramel Hearts

Makes 14 hearts

500g milk chocolate, chopped into small bits
300g salted caramel spread

one awesome heart shaped silicone mold

Start by tempering your chocolate. Well tempered chocolate is key when making homemade chocolates: it ensures a lovely shiny finish and a good snap when eaten. To achieve this, heat 350g of your chocolate over a bain-marie until melted and a thermometer reads 50ºC. Remove from heat and stir in your remaining 150g of chocolate. Continue stirring to cool your chocolate to 27ºC. This may take 10-20 minutes depending on how cool your room temperature is. Once you've reached 27ºC, pop your chocolate back on to your bain-marie and reheat slightly to between 29 to 30ºC. Your chocolate is now ready to use.

Make sure your mold is clean and dry. Fill each hole with chocolate, tap it slightly against your work surface to remove any air bubbles, then turn onto a cooling rack set over a plate or bowl and allow your chocolate to drip out for about 1 minute. Once your chocolate has finished dripping, scrape the top of your mold to remove any excess chocolate, then allow to set slightly for 10-15 minutes.

Once your chocolate has set, fill with salted caramel to 1mm below the edge of your mould. If your filling seems too stiff, warm it slightly in the microwave or over your bain-marie. Freeze for a minimum of 30 minutes until your caramel has set.

Reheat your chocolate, fill each gap and scape the top of your mould, making sure the edges of your chocolates are lovely and clean. Allow to set in the fridge for at least 15 minutes. Gently unmold your chocolates. If your feeling fancy, use some of your leftover chocolate to drizzle overtop. Eat straight away or store in an airtight container in the fridge for up to a month.

40. Chocolate Macarons

Always blown away by how simple the ingredient list is for macarons, but how delicate and delicious they are! These chocolate macarons are a firm favourite around these parts, and I'll admit I've used them once or twice in exchange for a helping hand at the bike shop.

Chocolate Macarons

Makes about 30

For ganache:
250g heavy cream (30%)
250g dark chocolate (70%)
pinch of salt

For macarons:
185g icing sugar
185g ground almonds
30g cocoa powder
150g egg whites (about 4), split in half
200g caster sugar
50g water

Start by making your chocolate ganache. Bring your cream to a boil with your salt. Finely chop your chocolate and add to a medium bowl. Pour your hot cream over top and whisk until fully melted. Cling film the surface of your ganache and set aside to cool.

For your macarons shells, place your icing sugar, ground almonds and cocoa powder in a food processor and blend for a minute. Alternatively, you can sift your ingredients together into a medium bowl. Add half your egg whites and mix to form a smooth paste.

Place your caster sugar and water in a small saucepan over a medium heat. Cook until a sugar thermometer reads 118°-119°C. While your syrup it cooking, place the other half of your egg whites into a large heatproof bowl or stand mixer. Whisk your whites to soft peaks (you can start once the temperature is around 105º-110ºC). Slowly pour your hot syrup into your beaten whites, whisking constantly on a medium speed. Once all the sugar has been added, turn your mixer up to high and beat until cool and thickened, about 6-7 minutes. Fold one third of your meringue into your paste, making sure to scrape the bottom and sides so it is evenly incorporated before adding another third. Repeat with the final third of meringue to make a fairly thick batter.

First third of meringue added to paste. Mixed until smooth.

Final third being folded into batter.

Now for the make or break of a good macaron: the "macaronage". This step serves to knock out some of the air and deflate the batter slightly to make it more fluid. This is done by scraping the mixture and pressing it against the sides of your bowl. Repeat this action 15-20 times until it turns glossy and a ribbon of batter reincorporates into itself in about 10 seconds. Under mix and your macarons won't be shiny and may crack; over mix and you will end up with flat, uneven macarons.

Preheat oven to 160ºC. Line two baking trays with parchment paper. Pipe you're batter into 3cm mounds about 3cm apart. Tap the base of your tray with the palm of your hand or against your work surface to knock out any air bubbles and to smooth out your batter. (Note: If you are confident with your macaronage, you do not need to allow macarons do dry out before baking. If you are unsure, allow them to "croute" for 20-30 minutes until they are dry to touch.) Bake your trays one at a time for 12-13 minutes. Allow shells to cool completely before attempting to remove them from parchment paper.

Check your ganache. It ought to have cooled to a smooth paste. If it's too hard, heat it gently over a bain marie until it reaches piping consistency. It it's too liquid, pop it in the fridge for a few minutes and give it a good stir before filling your piping bag.

Pair up your shells and pipe a tablespoon of filling onto the base and use the top to push the filling out to the edges. If you can help yourself, store your macarons in the fridge overnight in an airtight container to allow the flavour to develop. Keeps for 3-4 days.

35. Chocolate Chip Cookies

I use to make this recipe when I first moved to London and was living with bike messengers. I'd always make a double batch knowing that when the boys got home from a long day on the road, they would eat so much of the dough I would be left with just over half a batch to bake off. Sometimes I would even find them in the living room, clutching their bellies having a chocolate chip cookie overload. 

Chocolate chip cookies

Makes about 24 cookies

175g unsalted butter, softened

125g light brown sugar

125g caster sugar

1 large egg

1tsp vanilla extract

300g plain flour

2tsp cornflour

1tsp baking soda

1/2tsp salt

200g dark chocolate

Preheat the oven to 180°C. Line some baking trays with parchment paper. Cream your butter and sugars together. Stir in your egg and vanilla extract. Add the flour, cornflour, baking soda and salt and mix. Roughly chop your dark chocolate and stir into the dough. Roll into small balls and bake for 10-12 minutes until golden brown. These cookies should be chewy in the middle. You may want to remove them from the oven when they look slightly under baked. It you want your biscuits crunchy, omit the cornflour. Make sure you have the house to yourself when you're making these, they disappear really quickly!

16. Whipped Cream (with a little hot chocolate on the side)

An essential base for fruit, an exceptional topping for pie, or just to elevate your hot chocolate to the next level, this is one must memorise recipe that will get you points every time.

Whipped Cream

For cream:

250g cream (35%), cold

60g mascarpone cheese

30g icing sugar

half a vanilla pod

For hot chocolate (1 serving):
200g milk
45g dark chocolate, finely chopped
pinch of salt

Scrape vanilla seeds, add to a bowl with remaining ingredients and whisk for 2-3 minutes until stiff. Serve in large dollops. Keeps well in the fridge for 2-3 days. To refresh, add a dash more cream and whisk again until stiff.

For the hot chocolate: bring your milk to a boil, pour over your chocolate and whisk. Add your pinch of salt. Top with a generous dollop of whipped cream.