Breakfast Recipes

Easy Chocolate Desserts

Chocolate Chip Pancakes 

Easy Chocolate Desserts

Easy Chocolate Desserts

Chocolate is a fruit and as such is an essential part of a balanced diet. It of course comes in the first place from the cocoa bean. The story of chocolate as we know it begins with the discovery of the Americas in 1492. The Aztecs used chocolate, but the chocolate they drank was bitter.

When Christopher Columbus returned to Spain among his treasures he had a few small, brown beans, but it was Hernando Cortez who realized the commercial possibilities of the new discovery. He sweetened it with sugar cane and later others realized it might taste better if heated – cocoa or drinking chocolate was born. I t would not be until 1847 that solid ‘eating chocolate’ was first produced by an English company and 1876 before milk was added.

When choosing chocolate for desserts choose a dark chocolate with a high cocoa solid content – well over 60% is best. Milk chocolate may have about 55% . Such good chocolate should give a sharp crack when broken. I f you need to melt chocolate do it slowly, preferably in a double boiler, as otherwise it is very easy to burn it. Cooking chocolate or couverture is tempered before use to give a beautiful smooth finish.

Chocolate Chip Pancakes 

Chocolate Chip Pancakes

Chocolate Chip Pancakes 

Originally devised as a breakfast dish these become much more sophisticated if served filled with exotic fruit and coconut strips. Melt more chocolate and mix with a little cream to make a sauce.

  • 1 ¼ cup o fall purpose flour
  • 1 tablespoon of sugar
  • 1/4 tsp. cinnamon
  • 2 teaspoons of baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 1 cup of milk
  • 4 tablespoons melted low fat spread
  • 1/2 tsp. vanilla extract
  • 1/2 cup chocolate chips

Preheat your griddle or skillet. Combine the flour, sugar, cinnamon, baking powder and salt in a large bowl. Mix together liquid ingredients and then beat these into the dry mixture until smooth. I t is best if the mixture is left for at least 20 minutes to allow the flour grains to be penetrated by the liquid. Mix in the chocolate chips. Pour 1/4 cup batter for each pancake onto hot griddle. Cook until the bubbles that form on top begin to pop, before turning, then cook a minute more. Serve immediately or keep warm until required. They can also be frozen – pack between sheets of grease proof paper.

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