Eating chocolate can be one of the most pleasurable things in the world. Delicious, smooth, velvety, melt-in-your mouth, creamy and dreamy chocolate has always found its way into people’s hearts.

Did you know that a good quality dark chocolate bar can provide from 25-50mgs of magnesium. Magnesium also increases the speed of metabolism thus eating chocolate could help the body to convert food into energy faster and more effectively. Chocolates also contain flavanoids, which defend against oxidation and blood clotting and hence dark chocolate also reduces the risk of heart disease and hypertension. Chocolates also stimulate the release of endorphins — a hormone produced by the brain, which initiates the feeling of pleasure and a sense of well-being. Now we know why chocolates were initially named “food of the gods”. Such a title must imply that chocolate as we now know has naturally occurring superior quality; why else would we crave it more than any other food. For many people nothing can take the place of chocolate when craving hits.

As a child I loved watching Charlie and the chocolate factory and how Mr Wonka and his Oompa lumpas came up with those ever so delicious treats. Over the years I have worked extensively with chocolate, be it molded chocolate, desserts, brownies, puddings and cakes.

Some of my friends even call me “Mrs Wonka”… But jokes apart, today I will share with you some very easy and fun-to-do chocolate recipes. Let’s start off with something very simple:

No bake cheesecake

Ingredients 3/4 cup fine digestive biscuit crumbs 3/4 cup Candi biscuits 3 tablespoons butter 3 tablespoons white sugar 8 ounces cream cheese 1/3 cup white sugar 2 tablespoons lemon juice 1 cup cooled melted chocolate 1/2 cup heavy whipping cream, whipped Chocolate shavings (optional)

Method

In a bowl, mix together crushed cookies and digestive biscuit crumbs with melted butter and  three tablespoons sugar. Press into a seven-inch spring form pan. Place in the refrigerator until ready for use. In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice. Whip cream, mix in cooled melted chocolate and fold into cream cheese mixture. Spread into the pan. Freeze for one hour, covered with foil. Place in the refrigerator 30 minutes before serving. Garnish with chocolate shavings.

Chocolate mousse

Ingredients 1/4 cup chocolate bits 1 tablespoon water 1 egg yolk, lightly beaten 1 1/2 teaspoons vanilla extract 1/2 cup whipping cream 1 tablespoon sugar Whipped cream Chocolate cups (optional)

Method

In a small heavy saucepan, melt chocolate chips with water over low heat; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for two minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.

In a mixing bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture.

Cover and refrigerate for at least two hours. Garnish

Festive layered mint chocolate fudge

Ingredients 2 cups chocolate (cut into bits) 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla extract 6 ounces white chocolate bits 1 tablespoon peppermint extractGreen or red food colouring (optional)

Method

In a heavy saucepan, over low heat, melt chocolate bits with one cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined eight-inch square pan; chill for 10 minutes or until firm. Hold the remaining chocolate mixture at room temperature.

In a heavy saucepan, over low heat, melt white chocolate bits with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food colouring (optional).

Spread on chilled chocolate layer; chill for 10 minutes or until firm.

Spread reserved chocolate mixture on mint layer. Chill for two hours or until firm. Turn onto the cutting board; peel off the paper and cut into squares. Store fudge in air tight container in refrigerator.

Chocolate covered strawberries

Ingredients 16 ounces milk chocolate chips / white chocolate 2 tablespoons shortening ½ kg fresh strawberries with leaves

Method

Insert toothpicks into the tops of the strawberries.

In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.

Serve with ice cream or enjoy them on their own.

The writer maintains the page http://www.facebook.com/my.little.chocolate.boutique