IN SEARCH OF NO-BAKE CHOCOLATE RECIPES

Chocolate Biscuit Fudge:

125g butter

1/4 cup sugar

1 egg

1 TBsp cocoa

1 packet Digestive biscuits

1 tsp vanilla essence

Optional extras: 1/2 c sultanas or 1/2 c chocolate chips or 1/2 c dried papaya or 1/2 c chopped nuts.


1) Crush the biscuits until they resemble crumbs

2) Melt butter and sugar (I usually microwave)

3) Stir in egg

4) Add the other ingredients

5) Press in a lined slice tin.

6) Place in refrigerator for a couple hours until set.

7) Ice with chocolate icing


Icing: Melt 2 TBsp butter with 2 TBsp of cocoa. Add 1-2 cups of icing sugar. Add a couple of Tbsp of hot water to mix. (Can add chocolate chips to the icing if you want to make nice and rich!)

I have not made this one yet as I don't need the extra fat on my hips:


Chocolate fudge:


50g butter cubed

1/8 cup of milk

1 tsp vanilla essence

2 cups icing sugar

1/4 cup cocoa

1/4 cup chopped nuts


1) Place all ingredients in a bowl except nuts

2) Microwave for 2 minutes

3) Beat the mixture with wooden spoon until smooth

4) Mix in the nuts

5) Place in a lined slice tray and place in refrigerator until set.

A couple of recipes which might surprise some children who have no idea that you make chocolate from cocoa powder.



Ginger and mascarpone cheesecake with chocolate sauce and praline


Serves 1 (so each child has his/her own little cheesecake which he/she made)


Ingredients

50g butter, melted

100g oat biscuits, crushed

100g mascarpone

100ml whipped cream

1 tbsp fresh ginger, grated

2 tbsp honey


For the sauce

2 tbsp cocoa powder

2 tsp caster sugar

2 tbsp water


For the praline

50g caster sugar

100g hazelnuts, chopped


Method

1) Place the melted butter and ginger biscuit crumbs into a bowl and mix well.

2) Place a 7cm/3in chefs' ring (or you can use large pastry cutters) onto a plate and add the biscuit mixture, pressing down well to form a compact base.

3) Place the mascarpone, cream, ginger and honey in a clean bowl and mix well. Spoon the mascarpone cream mixture into the ring mould onto the biscuit base and smooth over the top.

4) For the sauce, place all of the sauce ingredients into a saucepan over a medium heat and stir until thick glossy sauce is formed.

5) For the praline, add the sugar and nuts to a separate saucepan over a medium heat and caramelise gently.

6) Pour the caramelised nuts out onto a non-stick baking sheet/paper, spread out and leave to cool. Once cooled and set, smash the praline into pieces with a toffee hammer or a rolling pin (kids enjoy this bit).

7) To serve, carefully remove the chefs' ring from the cheesecake, drizzle over the chocolate sauce and sprinkle with the praline pieces.




Low-fat because ... (and if you can find the ingredients)



Low-fat Tiramisu


Serves 4


Ingredients

150ml very strong coffee

60ml Tia Maria (optional for adults but a definite no-no for the kids)

1/2 vanilla pod, deseeded

250g low fat creme fraiche

250ml low-fat custard

2 tbsp cocoa powder

10 to 12 boudoir biscuits


For the garnish:

Chocolate coated coffee beans, a little grated

Chocolate or a dusting of cocoa powder


Method

1) Mix together the coffee and Tia Maria (for adults only) and leave to one side.

2) In a separate bowl, add the vanilla to the creme fraiche, fold in the custard and set aside.

3) Dip the biscuits into the coffee and place 2 in the bottom of each serving glass.

4) Spoon a layer of the custard mixture over the top and repeat.

5) Top with a garnish of your choice.

And this one which does not have such fancy ingredients.


Chocolatey Lemon Tarts

Makes 4


Ingredients

4 individual-sized pastry cases

4 tbsp lemon curd


For the chocolate icing

55g icing sugar

2 tsp cocoa powder

2-3 tbsp water


For the white icing

55g icing sugar

2-3 tbsp water


Method

1) Fill each pastry case with a large spoonful of lemon curd.

2) To make the chocolate icing, combine the icing sugar with the cocoa powder, then gradually add enough water to bind. Stirring all the time to avoid lumps.

3) To make the white icing, place the icing sugar in a bowl. Add enough water to bind, stirring all the time.

4) Spread the chocolate icing over the lemon curd pastry cases, and spread the white icing on top.

5) Lick the spoons.

6) Serve.

And this one which is of the simplest chocolate dishes I know of.


Spiedino di Frutta (or fruit kebabs)


Makes about 4 kebabs



Ingredients

255g chocolate spread

2 tbsp double cream

2 bananas, cut into chunks

1 punnet strawberries, whole and cored

2 apples, cut into chunks

1/2 pineapple, cut into chunks


You can use any fruits but they must not be too soft. Use a hard fruit, like an apple, for the ends. You will also need 4-5 wooden skewers, soaked in water (makes them less likely to splinter).


Method

1) Warm the chocolate spread.

2) Mix the chocolate spread and cream together.

3) Thread each piece of fruit on to each skewer alternating the fruit.

4) Brush each fruit kebab with the chocolate and cream so they are entirely covered.

5) Place all the kebabs in the fridge, balancing the ends of the skewers on two glasses so they harden keeping their shapes. Or use a dish which is deep/width enough to rest the skewers on the sides without touching the bottom.

6) Serve once the chocolate has set.

We used to make these 2 recipes in Girl Scouts:


Whatchamacallit COOKIES

Source: my mom, retired Girl Scout leader


1 pkg butterscotch chips or chocolate

1/2 c. peanut butter

2 c. mini marshmallows

2 c. chow mein noodles


Into 2 quart dish microwave at 50% power. Melt the chips and peanut butter (3-5 minutes). Stir in marshmallows and slightly melt. Add chow mein noodles. Roll into balls and drop on wax paper. Put in refrigerator for faster set.


No Bake Cookies

Source: Better Homes and Gardens website


Ingredients:

1 stick of margarine

1 cup of Sugar

1/3 cup of milk

2 Tablespoons Cocoa powder

1 cup Peanut Butter

1 teaspoon of Vanilla

1-1/2 cups of quick oats


Instructions:

In a large microwave-safe bowl melt Margarine. Stir in cocoa, sugar, and milk until blended well, Microwave on high for 2 minutes (mixture should boil). Remove from Microwave and stir in vanilla and peanut butter until blended. Stir in Oats. * Place by rounded tablespoons on waxed paper until set


Make about 16 cookies

*Since Microwave oven vary you may need to stir in an extra handful of oats if mixture seem to be too loose. Cookies set if mixture is thicker.

These cookies are real "I cannot stop" cookies and very easy.I would just advice that with the high temperatures and humidity you keep it in the fridge in a sealed container.


250ml milk

250ml cocoa powder

500ml butter

4x250ml sugar

5x250ml oats

500ml coconut

2ml salt

10ml vanilla essense


Bring milk,cocoa,butter and sugar to the boil.Cook for exactly 5minutes from the time it start making bubbles.Remove from stove.Stirr in the rest of the ingredients.Put soonfulls on buttered tray and place in fridge untill set.Place in sealable container (Tupperware) and store in fridge or cool place to prevent melting. Recipe makes 48-60 cookies