Simone Marie's simple chocolate recipes and more...!

My favorite Belgian chocolate recipes are old-fashioned, healthy and very delicious. They are simple recipes that, back in my native Belgium, my mother and my grandmother were preparing for me a long time ago!

 

Belgian Chocolate Mousse	Belgian Chocolate Charlotte
For 8 people, your ingredients consist of: 300 gram plain dark chocolate (in bars or callets) 6 Ts white sugar 6 Ts whole milk 4 egg yolks and 6 egg whites 8 chocolate cups (optional) 8 Lady Finger biscuits or butter cookies(optional) You also require the following utensils: 1 sauce pan or double boiler (preferably) 1 mixing bowl 1 whisk	For 8 people, your ingredients consist of: 300 gram plain dark chocolate (in bars or callets) 6 Ts white sugar 6 Ts whole milk 5 eggs 5oz each of Grand Marnier and water 1 box of Lady Finger biscuits You also require the following utensils: 1 sauce pan or double boiler (preferably) 1 mixing bowl 1 whisk 1 rectangle loaf pan (approx. 8.5” by 4.5” by 2.5”)
Prepare your mousse at least 3 hours before serving: If using chocolate bar, break into small pieces Place chocolate pieces or callets into saucepan Add sugar and milk Melt together and stir slowly until smooth Let mixture cool down Add egg yolks Whisk egg whites until stiff Fold carefully into mixture (do not stir) Pour into chocolate cups or individual glasses Place in refrigerator for 3 hours Serve each cup or glass on a dessert plate and decorate with a good biscuit. For a more elegant look, decorate each dessert plate with fresh strawberries and kiwi slices. This recipe works best with a dark chocolate 56% cocoa. If you prefer to use a 70% cocoa, increase the number of egg whites for a lighter texture.	Prepare your Charlotte at least 4 hours before serving: Pour Grand Marnier and water into plate. Take enough biscuits to cover the bottom of the loaf pan. Dip the fine side only (quickly and lightly) and place in pan with the “wet“ side facing up. For the sides of the pan, dip biscuits on both sides (slightly and lightly) and place, with the fine side facing in and the tops out even with pan. Prepare a Belgian Chocolate Mousse for 8 people (see SIMONE MARIE’s recipe). Pour chocolate mousse into pan. Dip remaining biscuits. Place across top, fine side down. Place in refrigerator for 4 hours. Remove from refrigerator and place upside down on a plate. For a more elegant look, decorate each dessert plate with fresh strawberries and kiwi slices.
Enjoy!	Enjoy!
Hot Chocolate Sauce	Hot Chocolate
For 12 people, your ingredients consist of: 300 gram plain dark chocolate (in bars or callets) 1 cup milk 1 cup whipping cream 1/2 cup of sugar You also require 1 sauce pan or double boiler (preferably).	For 1 cup(8oz), your ingredients consist of: 1 Ts of pure unsweetened cocoa powder 1 Ts of sugar(or sweetener) 1 cup of your prefered milk (whole, 2%, skim) or even water You might like to use a sauce pan.
Prepare your sauce any time during the day: If using chocolate bar, break into small pieces Place chocolate pieces or callets into saucepan Add milk, cream and sugar Melt together and stir slowly until smooth Bring to a boil, continuously stirring Transfer into a serving bowl Pour on ice cream, fresh fruits, … If prepared ahead, re-heat 10 minutes before serving	Prepare your hot chocolate: Mix cocoa powder and sugar in a cup Bring milk to a boil Add boiling milk to mix Stir well For a more robust chocolate flavour, mix in sauce pan and simmer for an additional 3 minutes.
Enjoy!	Enjoy!

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