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If you have Nutella but no chocolate mousse, dnt panic. We can fix that right away. All you need is a brilliant recipe for Nutella mousse like this one from Purewow. To use what I had on hand, I substituted the cream cheese for a tub of mascarpone and used only a quarter of the amount of sugar stated. I can imagine that you can totally go without any added sweetener as the Nutella should be enough for any seasoned sweet tooth. If you are patient enough, leave it to set in the fridge for a couple of hours to achieve the distinctive mousse-like texture but if you cannot keep yourself waiting for so long, grab a dessert spoon and simply dig in after topping with fresh cream and chocolate shavings [from the photos you can guess this is exactly what I did!]



250g mascarpone, room temperature

3/4 cup Nutella hazelnut spread

1/4 cup confectioners’ sugar

1 cup heavy cream, chilled

1 teaspoon pure vanilla extract

2 tablespoons chopped hazelnuts

2 tablespoons chopped dark chocolate

Whipped cream, for topping


  • In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the Nutella.

  • Add the confectioners’ sugar and beat until light and fluffy for 2 to 3 minutes. Transfer it to a medium bowl.

  • Wipe out the bowl. In the bowl of the electric mixer, fitted with whip attachment, whip cream to soft peaks.

  • Add sugar and vanilla extract, and whip to medium peaks. Add a third of whipped cream to Nutella mixture.

  • Fold with a rubber spatula to combine. Add another third of cream and repeat, folding it until incorporated.

  • Add the final third and fold to combine. Divide mousse among serving dishes and chill for 30 to 45 minutes.

  • Top mousse with a dollop of whipped cream, garnish with chopped hazelnuts and dark chocolate. Serves 4.

Happy Women’s Day, my dear bloggers!

Today we celebrate the achievements of women all over the world and from all walks of life – from the dedicated homemaker to the independent career woman – who deserve to be honored for their significant contribution in shaping our present and future. As a spouse, daughter, sister, mother, co-worker or friend, a woman has an influential role in society, which is still unfortunately not acknowledged by many. While issues of gender bias and abuse persist at large, we still hesitate to take steps to raise awareness and empower women to recognize and stand up for their rights.

This year’s campaign theme, Be Bold for Change, aims at bringing the contribution of male and female to equal value and closing the gender gap but is it an impossible dream? We are always under constant pressure to comply with the norms society imposes on us that we fail to express our true selves. I deem myself lucky to have escaped this coercion, having always been free to speak my mind and do what I feel right. Today, I choose to be bold and take some time out for myself. To recover from my horrible period cramps and post viral symptoms and to bake a simple chocolate cake from Nigella Lawson, one of my baking inspirations and a remarkably gifted woman.



50g cocoa powder, sifted

125 ml boiling water

2 teaspoons vanilla extract

150g ground almonds

1/2 teaspoon baking soda

1 pinch kitchen salt

150 ml regular olive oil

200g white caster sugar

3 eggs, room temperature


  • Preheat the oven to 170°C/325ºF. Grease a 23 cm/9-inch spring form cake tin with a little oil.

  • Line the base of the tin with baking parchment. Measure and sift the cocoa powder in a bowl.

  • Whisk the boiling water into the cocoa till you have a smooth and chocolatey but runny paste.

  • Whisk in vanilla extract, set aside to cool. Combine ground almonds with baking soda and salt.

  • Put sugar, olive oil and eggs in a mixer with paddle attachment, beat vigorously for 3 minutes.

  • You should have a pale-primrose, aerated and thickened cream. Turn the speed down a little.

  • Pour in cocoa mixture. When all is scraped in, slowly tip in the ground almonds and scrape it.

  • Stir it a little with a spatula. Pour batter into the prepared tin. Bake cake for 40 to 45 minutes.

  • Bake until the sides are set and the centre on top still looks slightly damp. Cool for 10 minutes.

  • Serve the chocolate cake cut into thin slices with vanilla ice cream, like a pudding. Serves 8-10.

Nigella’s Olive Oil Chocolate Cake

If February means Valentine’s Day, and Valentine’s Day means chocolate… does February mean 28 days of chocolate? Logicians might beg to differ, but we say yes. You have plenty of time to join our Dark Chocolate Eclairs Bakealong challenge, a heartfelt tribute to the pleasures of deep-dark chocolate. Take the Dark Chocolate Eclairs #bakealong challenge, just in time for Valentine’s Day.


Now, you might think éclairs are way beyond your experience level but trust me – they’re not. If you can stir together flour, melted butter, and water, you’ve got the savvy for your shells. If you can simmer milk and cocoa in a saucepan, then mix it with egg yolks, sugar, and cornstarch (plus chocolate and butter), you’ve nailed the filling. And the glaze on top? Just two simple ingredients. And the result? Deep-dark deliciousness!



For the Choux Pastry

1 cup lukewarm water

1/2 cup unsalted butter

3/8 teaspoon kitchen salt

1 1/4 cups all-purpose flour

For the Dark Chocolate Filling

1/2 cup white granulated sugar

5 tablespoons cornstarch

4 large egg yolks, room temperature

2 cups whole full cream milk

1/2 cup Dutch-process cocoa

1/3 cup chopped baking chocolate

1 tablespoon unsalted butter

For the Chocolate Glaze

2/3 cup semisweet chocolate

1 1/2 teaspoons corn syrup

1/2 cup heavy cream


  • Combine water, butter and salt in a saucepan. Heat until the butter has melted, and bring to a rolling boil.
  • Add the flour all at once, stirring vigorously. Return the pan to the burner and cook it over medium heat.

  • Stir until mixture smooths out and follows the spoon around pan. This should take far less than a minute.
  • Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes to a temperature below 125°F.

  • Transfer the mixture to mixer, and beat in the large eggs one at a time. Mixture will look curdled at first.
  • When you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

  • Scoop batter into a pastry bag, and add a 3/4″ plain tip. If you don’t have a pastry bag, take a plastic bag.
  • Stuff it in a tall glass, and scoop batter into the bag. Push batter to bottom of bag, and cut off one corner.

  • To shape the éclair shells, pipe the batter on the prepared pan in 5-inch logs about 3/4-inch in diameter.
  • Make sure to squeeze as much of the sticky batter out of bag as possible; a bowl scraper works well here.

  • You should be able to make about 20 éclair shells out of the recipe. Bake the éclair shells for 15 minutes.
  • Then reduce temperature to 350°F and bake it for an additional 25 minutes, until medium golden brown.

  • Remove from oven and make a slit in the top of each, and return to the oven to bake for 5 more minutes.
  • This will allow any steam to escape from the shells. Let the shells rest till they are cool enough to handle.

  • If you plan on filling and finishing them right away, split each shell in half to make top and bottom pieces.
  • For the dark chocolate filling, combine the sugar and cornstarch in mixing bowl. Whisk in the egg yolks.

  • Mixture will look like scrambled eggs. Bring milk and cocoa to simmer in a saucepan over medium heat.
  • Pour about a quarter of the hot milk and chocolate into the egg yolk mixture, whisking till incorporated.

  • Return the egg yolk mixture to the saucepan and put the saucepan back on the burner over medium heat.
  • Cook, stirring constantly, until mixture becomes very thick and just starts to boil. Remove pan from heat.

  • Add the baking chocolate and butter, stirring until it is melted and smooth. Transfer the filling to a bowl.
  • Cover it with plastic wrap, pushing the wrap right down onto the filling and cool it to room temperature.

  • Refrigerate the filling for at least 2 hours. For the glaze, combine the semisweet chocolate and corn syrup.
  •  Heat heavy cream to simmering, then pour it over chocolate. Sit for about a minute then stir until smooth.

  • To assemble the éclairs, pipe or spoon about 1 ounce (30g) of the chocolate filling into the pastry shells.
  • Set the éclair tops over the filled bottoms and drizzle the glaze over top. Makes 20 dark chocolate éclairs.

KAF February 2017 Challenge

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