Chocolatey recipes!

Chocolate Crinkle Cookies

Ingredients

• 100 g dark chocolate
• 100 g butter
• 150 g sugar
• 220 g all-purpose flour (Type 405)
• 1½ teaspoons baking powder
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 tablespoon cocoa powder
• 3 eggs (size M)
• 80 g powdered sugar for rolling

Preparation

Step 1: For the chocolate dough, place the dark chocolate and butter in a metal bowl and melt over a hot water bath. Mix the sugar, flour, baking powder, salt, cinnamon, and cocoa powder well, then add to the melted chocolate. Step 2: Finally, knead the eggs into the dough. Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Step 3: Preheat the oven to 180°C (top/bottom heat; convection: 160°C). Place the powdered sugar in a bowl. Divide the dough log into about 40 equal pieces and shape each piece into a ball. Roll each chocolate dough ball generously in the powdered sugar. Step 4: Place the dough balls on a baking sheet, spacing them slightly apart, and bake in the preheated oven for about 8–10 minutes. Let the cookies cool completely after baking and store them in an airtight container. This recipe makes about 40 cookies. It’s best to store your chocolate crinkle cookies in airtight tin cans. They’ll keep for up to 4 weeks.

Ice cream made with Yuna chocolate

Ingredients

• 200 ml milk (3.5% fat) (using an ice cream maker)
• 300 ml milk (without an ice cream maker)
• 200 ml cream
• 150 g Yuna chocolate
• 50 g sugar
• 2 egg yolks
• A pinch of salt

Preparation

Bring the milk, cream, and a pinch of salt to a boil, then stir in the chocolate until it melts. Beat the egg yolks with the sugar until light and fluffy, then add them to the chocolate-cream mixture. Chill the ice cream mixture, then freeze it in an ice cream maker. If you don’t have an ice cream maker, simply add 100 ml more milk, whip the cream, fold it into the chilled mixture, and freeze it in small containers.