“CHOCOLATE IS LIFE”: 5 RECIPES TO FIGHT DEPRESSION DURING LOCKDOWN

Feeling a bit down ? I won’t blame you… Let’s boost our spirits a bit with chocolate! Because there is nothing like it when you’re stuck at home: the sweet taste of comfort. So put on your favorite movie or show, grab your favorite book and a spoon, we’ve got you covered with those ultra regressive recipes.

CHOCOLATE FONDANT (For 6)

  • 150g dark chocolate
  • 3 eggs
  • 35g flour
  • 80g sugar
  • 100g butter
  • 1 tsp vanilla extract
  1. Grease 6 individual ramekins with a bit of butter and place them in the fridge.
  2. Break chocolate into a pan and melt it over a bain-marie.
  3. Remove from the heat and add the butter cut into small pieces. Mix well.
  4. In a big bowl, beat the eggs with the sugar until slightly foamy. Add to the chocolate mixture and add the vanilla and then the flour, very delicately. Mix with a spatula.
  5. Take the ramekins out of the fridge, and sprinkle them with a bit of flour. Remove excess flour.
  6. Pour the batter into the 6 ramekins and put them back into the fridge for 1 hour.
  7. Preheat the oven to 210°C for about 15 minutes.
  8. Put your ramekins in the oven and bake for 10 minutes.
  9. Serve warm.

 

CHOCOLATE PUFF-PASTRY BRAID (For 4)

  • 1 roll of square or rectangular puff pastry
  • 1 bar of dark chocolate of 200g
  • 1 egg yolk
  1. Preheat the oven to 200°C.
  2. Unroll the puff pastry on a baking sheet covered with wax paper. Place the chocolate bar in the centre, but with the border of the chocolate bar at the top border of the pastry.
  3. Cut stripes about 2 cm wide on each side of the chocolate bar, slightly diagonally.
  4. Starting from the top border, take the first 2 stripes and fold them onto the chocolate bar, crossing them. Cut the excess of pastry on the sides.
  5. Repeat the same with all stripes.
  6. The chocolate bar should be completely covered, stick extremities together.
  7. Brush the braid with the egg yolk and bake in the oven for about 20 minutes.
  8. You can sprinkle with crushed nuts before baking.

 

UBER CHOCOLATY COOKIES (15 pieces)

  • 110g dark chocolate
  • 40g butter
  • 50g flour
  • 80g sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1 pinch of salt
  • 1/2 pack of semi-sweet chocolate chips (or more!)
  1. Over medium heat, put the dark chocolate to melt with the butter. Let cool.
  2. Preheat the oven to 180°C.
  3. In a big bowl, beat the egg with the sugar and the vanilla, until slightly foamy.
  4. Add the melted chocolate and mix well.
  5. Add the flour, baking powder and salt, mix well. Finally mix in the chocolate chips.
  6. On a baking sheet covered with wax paper, form little chunks, leaving space between them.
  7. Bake for 12 minutes.

 

DEVILISH CHOCOLATE TRUFFLES

  • 150g dark chocolate
  • 100 ml whipping cream
  • 20g butter
  • Cocoa powder
  1. The day before: Melt the chocolate over bain-marie. Boil the cream in a pan and add the melted chocolate to it. Mix well and let cool.
  2. Once cool, reserve this ganache in the fridge overnight.
  3. The next day: Melt the ganache over bain-marie. Add the butter to it, mix well and let it cool. The preparation should become hard.
  4. Once preparation is hard, form little balls, and roll them into cocoa powder.

 

CHOCOLATE YOGURT (8 pieces)

  • 120 cl milk
  • 150g dark chocolate
  • 30g sugar
  • 70g cornstarch
  • 1/2 tsp vanillin
  1. In a bowl, pour 20 cl of the milk and add the cornstarch. Mix with a whisk to remove all chunks. Set aside.
  2. In a big pan, pour the rest of the milk (100 cl), add the chocolate in pieces and the sugar, and bring to a boil, constantly whisking.
  3. Remove from the fire as soon as it starts to boil, and continue to whisk until chocolate is fully melted.
  4. Put the pan back on the fire, and as soon as it starts simmering, add the first milk/cornstarch mixture, and bring to a boil, constantly whisking.
  5. Pour this cream into little glass pots or verrines and let them cool down. Cover them with plastic film and keep in the fridge for at least 2 hours.

For a yummy variation, add 1 tsp of instant coffee with the milk and chocolate.

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