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Chocolate Dip Shop, 2190 Stoney Lane, Dallas, TX (2026)

04/01/2022

Ingredients
350 g dark chocolate (70%) , plus extra to serve
100 ml double cream
10 free-range eggs
50 g golden caster sugar
PRUNES
500 g dried prunes
150 ml whisky
100 ml fresh unsweetened orange juice

Method
Prepare the prunes the night before: combine the prunes, whisky and orange juice in a bowl and leave to soak overnight.
The next day, break up the chocolate and melt in a bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Remove the bowl from the heat and allow to cool.
Warm the cream in a pan over a low heat, then mix into the chocolate until smooth.
Separate the eggs and beat the egg whites and sugar with an electric whisk until fluffy. Whisk the yolks into the chocolate mixture, then gently fold this through the beaten egg whites.
Place the prunes in the base of a deep, glass trifle dish, pressing them against the sides. Pour over the mousse and allow to set in the fridge for at least 2 to 3 hours.
Shave over a little extra chocolate, and serve.

02/27/2022

Ingredients
200 ml double cream
100 g quality dark chocolate (70%) , plus extra to serve
100 g sponge fingers
150 ml good hot strong sweetened coffee
50 ml Vin Santo , or sweet sherry
500 g ricotta cheese
250 g mascarpone cheese
1 teaspoon vanilla bean paste
3 tablespoons runny honey
1 orange , or clementine

Method
To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat.
Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.
Line a dish (20cm x 30cm) with the sponge fingers (or Genoese sponge, if you’ve made it), carefully pour over the hot sweetened coffee and drizzle over the Vin Santo or sweet sherry.
Spread the chocolate ganache over the top in an even layer.
In a food processor, blitz the ricotta, mascarpone, vanilla bean paste and honey until super-smooth. Spoon this creamy mixture evenly on top of your chocolate layer.
Place in the fridge for at least 2 hours, to set. Serve with a good grating or shaving of chocolate and a fine grating of orange or clementine zest. Heaven.

02/27/2022

Ingredients
500 g unsalted butter , (at room temperature), plus extra for greasing
250 g self-raising flour , plus extra for dusting
250 g golden caster sugar
5 large free-range eggs
100 ml milk
½ teaspoon vanilla extract
½ teaspoon baking powder
250 g quality dark chocolate , (70%)
100 g icing sugar
300 g desiccated coconut
1 x 340 g jar of quality raspberry jam

Method
Preheat the oven to 190°C/375°F/gas 5. Grease two 25cm x 35cm baking trays with sides, line the bases with greaseproof paper, then dust lightly with flour.
For the sponges, beat 250g of the butter and all the golden caster sugar together until very light and fluffy. One-by-one, beat in the eggs, followed by the milk and vanilla extract, then sift and fold in the flour and baking powder.
Divide cake mixture between the prepared tins and spread out evenly, then bake for 12 to 15 minutes, or until golden, risen and an inserted skewer comes out clean. Cool slightly in the tins, then transfer to wire racks to cool completely.
For the icing, sieve the icing sugar into a heatproof bowl. Snap in the chocolate, roughly chop and add the remaining butter, then melt over a pan of simmering water, stirring regularly until glossy. Pour the dessicated coconut onto a flat tray.
Once cooled, spread the jam over one of the cakes, then place the second cake on top. Carefully slice into 4cm squares – you should end up with 54 in total.
To decorate, get a little production line going – dip a square of cake into the chocolate icing, turning to coat all the sides. Place the chocolate dipped sponge onto a wire rack to allow excess chocolate to drip off, then coat with the coconut, returning to the wire rack to set.
Repeat with the remaining cakes, then once set, tuck in!

02/05/2022

Ingredients
250 g quality dark chocolate (70%)
250 g unsalted butter
4 large free-range eggs
250 g golden caster sugar
2 heaped tablespoons self-raising flour
2 heaped tablespoons quality cocoa powder

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.

02/05/2022

Ingredients
140 g unsalted butter
150 g quality dark chocolate , (70%)
8 tablespoons quality cocoa powder
4 large free-range eggs
200 g caster sugar
3 tablespoons golden syrup
3 heaped tablespoons soured cream , or crème fraîche
1 x 25 cm flan or tart shell , baked blind

Method
Preheat the oven to 150°C/300°F/gas 2.
Place the butter, chocolate, and a small pinch of sea salt in a heatproof bowl over a pan of simmering water. Sift in the cocoa powder, then allow everything to melt slowly, stirring occasionally until well mixed.
In a separate bowl, beat the eggs and sugar together until light and well creamed, then add the golden syrup and soured cream.
Stir your chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you've mixed it well pour it into the pastry shell.
Bake for 40 to 45 minutes. During cooking a beautiful crust will form on top.
Carefully remove the tart from the oven and allow to cool on a wire rack for at least 45 minutes, during which time the skin with crack and the filling will shrink back slightly.

01/20/2022

Ingredients
50 g unsalted butter
50 g golden caster sugar
1 heaped teaspoon mixed spice
1 whole nutmeg , for grating
200 ml semi-skimmed milk
1 large free-range egg
400 g strong white bread flour , plus 2 tablespoons and extra for dusting
50 g quality cocoa powder
1 x 7 g sachet of dried yeast
150 g quality dark chocolate , (70%)
100 g raisins , or mixed dried fruit
3 tablespoons runny honey

Method
Place the butter, sugar, mixed spice, a good grating of nutmeg and a pinch of sea salt in a pan over a low heat and warm gently until melted, stirring occasionally.
Remove from the heat, pour in the milk, then crack in the egg and whisk well.
Sift the flour and cocoa powder into a large bowl and tip in the yeast. Make a well in the middle, then gradually pour in the milk mixture, stirring and bringing in the flour from the outside to form a rough dough.
Knead on a flour-dusted surface for around 5 minutes, or until smooth and springy. Transfer to a flour-dusted bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour 30 minutes, or until doubled in size.
Chop half the chocolate into 12 equal-sized pieces and put aside, then finely chop the remaining chocolate into tiny chips. Chop any large dried fruits into smaller pieces.
When the dough is ready, transfer to a clean surface and use your fist to knock out the air. Roughly stretch and flatten out the dough, sprinkle over the chocolate chips and dried fruit, then knead for a few minutes until smooth again, pushing any chocolate or fruit that escapes back into the dough.
Preheat the oven to 180ºC/350ºF/gas 4, and grease and line a 25cm x 35cm baking tray.
Divide the dough into 12 equal pieces. Flatten one piece slightly, push a piece of chocolate into the centre, snapping it to fit, if needed, then fold the dough back over the chocolate to trap it inside. Shape the dough into a neat ball and place on the prepared tray. Repeat with the remaining dough, leaving a small gap between each bun.
Cover with a damp tea towel and leave to prove in a warm place for around 45 minutes, or until doubled in size.
Mix 2 tablespoons of flour with enough water to give you a thick batter consistency, then transfer to a piping bag. Pipe thin crosses across the top of the buns.
Bake for 25 minutes, or until golden, then transfer to a cooling rack. Warm the honey a little to loosen, then gently brush over the buns to glaze.
Slice open while warm to enjoy the melting middle – delicious served with a little butter and a pinch of sea salt, if you like.

Chocolate Dip Shop

04/01/2022

02/27/2022

02/27/2022

02/05/2022

02/05/2022

01/20/2022

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