Recently I made a special chocolate plate or chocolate tasting flight with some chocolate from a friend. Here is a look at the finished plate. The recipes can be found below for a Truffle for One, Drinking Chocolate Shot, Brownie for One, and Chocolate Ice Cream Topping.
Truffle for One
I made this recipe for my solera tasting flight. To read more about that you can see here.
- ½ ounce (or 16 grams) of dark chocolate
- 1 Tbsp cream
- 2 tsp cocoa powder if you want
Chop chocolate so it’s roughly the size of chocolate chips.
Melt chocolate. This can be done in a double boiler or in a microwave (be careful since it is such a small amount, use at least 50% power and small increments.
Cream. I let mine sit so it was room temperature when I added it to the chocolate in the double boiler. I used 18% because that is what I had in my fridge, but any heavy cream will work.
Mix cream gently into melted chocolate.
Put into a small bowl and cover. Set in fridge for about an hour. This allows the truffle to set up so you can roll it into a ball.
After an hour in the fridge spoon chocolate out of bowl and roll into a ball. Roll in cocoa powder if you desire. Put back in fridge to keep shape and set until you are ready to eat it.
This can alternately be done by warming the cream and pouring it on the unmelted chocolate. I found with this small a quantity it worked better to melt the chocolate and add room temperature cream.
Here is a recipe for about 6 if a truffle for one is a bit too small
- 3 ounces dark chocolate
- 2 Tbsp cream
- Cocoa powder to garnish
Drinking Chocolate Shot
Another recipe from when I used the chocolate solera.
- 16 grams about a ½ ounce of dark chocolate
- 1 Tbsp of milk, nut milk, milk alternative, water
For this single shot of hot chocolate, I used a double boiler to warm the chocolate on the stove, stirring as it melted, then added just a splash of almond milk to give me a bit more volume to fill my cup. Stir until combined.
Brownie for One (or two)
I made this with the chocolate solera. It makes one larger brownie or two small ones. I adapted several recipes I found for mug brownies to create something that worked for my purposes and allowed me to highlight the chocolate I was using.
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 2 Tbsp packed brown sugar
- 1 Tbsp sugar
- 1 tsp cocoa powder (if desired, I used melted chocolate instead)
- 1 large egg YOLK
- 1 Tbsp cold water
- 1 Tbsp chocolate (I used 16 grams, and melted approx. 6 grams to add into the batter)
Melt butter, brush a thin layer of butter on pan. (I used a tiny pan but found that they worked well in two mini loaf pans).
Whisk together dry ingredients: flour, brown sugar, sugar, and if using, cocoa powder.
Mix wet ingredients: melted butter, egg YOLK, water, and in my case, melted chocolate.
Add dry ingredients to wet ingredients and stir until combined.
Pour into already greased pan.
Bake 12-20 minutes depending on pan size.
Cool 5 minutes before removing from the pan.
Ice Cream Topping
- 10 grams chocolate
- Ice cream of choice
I melted the chocolate in a double boiler since I had it out. Stir chocolate until melted. Transfer to bowl to let cool before pouring over ice cream. I waited about five minutes, and you can see the chocolate getting a bit thicker. I poured it onto some vegan coconut ice cream. If you pour it onto the ice cream when its super hot it will just make a mess. Letting it sit thickens the chocolate which when poured onto ice cream makes a thicker sauce that cools and hardens.
You can easily do this in the microwave, just go slow, and use 50% power. Use 15 second increments, stirring between, until it is melted.
To read more about how I made these recipes and learn more you can check out my blog about my Chocolate Tasting Flight