DIY Homemade Rich Chocolate Sauce Using Goat Milk

chocolate sauce

You can serve this rich warm chocolate sauce over ice cream, meringues  or  poached pears.

With less than 30 minutes preparation time and 10 to 30 minutes  cooking time. This recipe can serves 4

 

Ingredients:

 

  • 6 fluid oz goat milk
  • 7oz good-quality dark chocolate, minimum 70 per cent cocoa solids, chopped
  • 2 tbsp double cream
  • 1¼oz superfine sugar
  • 1¼oz chilled butter, cut into cubes

Directions:

 

  • Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water – do not allow the base of the bowl to touch the water. Add the chocolate and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.
  • Bring the milk, cream and sugar to the boil in a saucepan over a medium heat, whisking continuously.
  • Pour the boiling cream mixture over the melted chocolate, whisking continuously until the mixture is smooth and well combined.
  • Return the chocolate and cream mixture to the pan and heat until just simmering, stirring continuously. Allow to bubble over the heat for a few seconds, then turn off the heat and whisk in the butter, a cube at a time, until the sauce is smooth and glossy and all the butter has melted.
  • Strain the chocolate sauce through a fine sieve, then serve immediately.

 

*Nutritional facts: The Rich Chocolate sauce contains 178.4 Calories; – Protein 1.4g 3% DV, Carbohydrates 45.4g 15% DV, Fat 1g 2% DV and Sodium 1.5mg.

 

,

DIY Double Baked Goat Cheese Souffles

Twice baked souffles were fashionable a while back and recently, a revival as ‘retro food’.

A twice-baked recipe for souffles is ideal as you can make it in advance and then re-bake just before serving, making serving the souffles much easier if you are serving your guest. The recipe serves 4.

 

Ingredients:

  • 8 fl oz goat milk
  • 3½ oz semi-hard goat cheese, grated
  • 2 eggs, separated
  • ½ onion
  • 12 black peppercorns
  • 1oz butter, plus extra for greasing
  • 1oz plain flour, plus extra for dusting
  • 1 tbsp fresh thyme leaves
  • salt and freshly ground black pepper
  • watercress to serve

Directions:

  • Preheat the oven to 365 ° F.
  • Place the milk, onion and peppercorns into a pan over a medium heat and bring to scalding point but, do not boil. Strain the milk into a bowl and discard the onion and peppercorns.
  • Meanwhile, melt the butter in a clean pan over a medium heat. Add the flour and stir well for one minute to create a paste.
  • Gradually add the heated milk, a little at a time, waiting for the flour to bubble before adding more milk and stirring between additions. Keep adding to create a smooth sauce.
  • Remove the pan from the heat, then add the egg yolks and thyme and whisk to combine.
  • Add 2½ oz of the goat cheese, season with salt and freshly ground black pepper and stir well.
  • Whisk the egg whites until stiff peaks form when the whisk is removed.
  • Add a small spoonful of the egg whites to the cheese sauce and mix well.
  • Gradually add generous spoonfuls of the egg whites to the cheese sauce, gently folding the whites into the sauce, until the whites are completely combined with the sauce.
  • Butter and flour for 5 oz. ramekins and divide the cheese mixture among them.
  • If cooking to serve immediately, sprinkle the souffles with the remaining goat cheese; if planning to store and reheat, reserve the cheese for later.
  • Transfer the souffles to an ovenproof dish and add enough water to the dish to come a third of the way up the ramekins.
  • Carefully place into the oven to bake for 15-18 minutes, or until risen.
  • The souffles can be cooled and stored in the fridge, or even frozen, to be cooked later. If reheating, defrost or remove from the fridge, top with the remaining cheese and place into an oven preheated to 365 ° F and bake for 8-10 minutes.
  • To serve, place the souffles onto plates and place a handful of watercress alongside.

 

Nutritional facts.

Per serving contains 489 Calories: – Total fat 38.1g, Cholesterol 238mg, Total carbohydrates 18.4g, Protein 14.8g, Potassium 191mg, Sodium 411mg.

 

Goat Milk Chocolate Pudding Recipe; – DIY

 

One of my favorite desserts!

Fresh goat milk adds an excellent creamy texture and favor to chocolate pudding.

A good amount of *dark chocolate (85% cocoa) and a good amount of cocoa powder create a dark rich flavor. Egg yolks and cornstarch thicken the pudding as it simmers, resulting in a wonderfully dense pudding that is as comforting served warm as it is refreshing served chilled.

Ingredients:

  • 2 2/3 cups of fresh goat  milk
  • 3/4 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 4 egg yolks, lightly beaten
  • 2 tbs. cornstarch
  • 1 tbs. butter
  • 1 1/2 tsp. Vanilla
  • * Optional – 3.5 ounces dark chocolate (85% cocoa)

Directions

  • *Optional – Break the dark chocolate into pieces and place in a metal bowl or top section of a double boiler. Bring about a cup of water to a simmer in a small saucepan or the bottom section of a double boiler. Place the vessel holding the chocolate over the simmering water and turn off the heat. Allow the chocolate to melt gradually.
  • Meantime, in a medium saucepan combine sugar, cocoa, and cornstarch. Stir in goats milk.
  • Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for several more minutes. Remove from heat.
  • *Optional – At this point you can stir in the melted chocolate.
  • Gradually stir in about 1 cup of the hot mixture into beaten egg yolks (*Note: use a wire whisk and beat briskly or else lumps will form).
  • Return all of the egg mixture to the saucepan and beat briskly with a wire whisk and bring to a gentle boil. Reduce heat. Cook and stir for 2 more minutes. Remove from heat.
  • Stir in butter and vanilla. Pour pudding into dessert bowls or 4 individual serving cups.
  • Serve warm or chill until ready to serve.

 

Nutritional facts

1/2 cup contains 196 Calories; – 4g fat, 2mg cholesterol, 244mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 5g protein.