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<blockquote data-quote="Marguerite" data-source="post: 375654" data-attributes="member: 1991"><p>I find it hard to shop at Aldi's with a list, the products change too much. </p><p></p><p>That 70% cocoa is really good for a lot of things. I like to eat it when I'm dieting, because one small square gives me a huge chocolate hit that lasts for an hour or more. And ALL my diets include chocolate, including the one where I lost 25 Kg.</p><p></p><p>I have a great recipe I lifted off an episode of Oprah (went online later to get the recipe). It uses choc bits but I break up a block of 70% cocoa and use that. I use a wand-style blender, it's brilliant.</p><p></p><p>Rachael Ray's Mother's Chocolate Cups</p><p>Put in blender:</p><p>Two cups semi-sweet choc chips or chopped chocolate</p><p>Three eggs</p><p>4 T sugar</p><p>2 T preferred liqueur - ie rum, Tia Maria, hazelnut</p><p></p><p>Blend. While blending, add</p><p>One and a half cups of VERY hot milk, poured in thin stream while blending. [I microwave the milk and pour it in while you can see it still boiling]</p><p>The almost boiling milk should melt the chocolate chips and cook the egg smoothly.</p><p></p><p>Pour into tea cups and chill in the fridge, 30 minutes or even overnight [I do overnight - half an hour or even several hours is not long enough]. Serve topped with whipped cream, try and make it look like cappuccino. Be sparing - this is VERY rich. If possible, serve in demi-tasse cups.</p><p></p><p>I'm planning a variation on this, topping it with a layer of castor sugar or brown sugar then using a kitchen blowtorch on it to make a chocolate creme brulee.</p><p>I went out searching for demi-tasse cups for this. Far too small for a decent cup of coffee, you can often pick up these coffee sets cheap at garage sales and op-shops. I keep them just for this recipe.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 375654, member: 1991"] I find it hard to shop at Aldi's with a list, the products change too much. That 70% cocoa is really good for a lot of things. I like to eat it when I'm dieting, because one small square gives me a huge chocolate hit that lasts for an hour or more. And ALL my diets include chocolate, including the one where I lost 25 Kg. I have a great recipe I lifted off an episode of Oprah (went online later to get the recipe). It uses choc bits but I break up a block of 70% cocoa and use that. I use a wand-style blender, it's brilliant. Rachael Ray's Mother's Chocolate Cups Put in blender: Two cups semi-sweet choc chips or chopped chocolate Three eggs 4 T sugar 2 T preferred liqueur - ie rum, Tia Maria, hazelnut Blend. While blending, add One and a half cups of VERY hot milk, poured in thin stream while blending. [I microwave the milk and pour it in while you can see it still boiling] The almost boiling milk should melt the chocolate chips and cook the egg smoothly. Pour into tea cups and chill in the fridge, 30 minutes or even overnight [I do overnight - half an hour or even several hours is not long enough]. Serve topped with whipped cream, try and make it look like cappuccino. Be sparing - this is VERY rich. If possible, serve in demi-tasse cups. I'm planning a variation on this, topping it with a layer of castor sugar or brown sugar then using a kitchen blowtorch on it to make a chocolate creme brulee. I went out searching for demi-tasse cups for this. Far too small for a decent cup of coffee, you can often pick up these coffee sets cheap at garage sales and op-shops. I keep them just for this recipe. Marg [/QUOTE]
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