Chocolate made by me.

A few months ago, my mum and I took a chocolate course with the lovely Mia Öhrn at Medborgarskolan in Stockholm. These are the chocolates that we made.
The big round one with a coffee cup on is *surprise surprise* coffee flavoured.
The white one is lemon-white chocolate-poppy seed.
The rectangular one is Rum-dark chocolate.
And the other round one is hazelnut-roasted coconut-milk chocolate.
All yummy! :)

photos © Russian Doll

Choc chip oat peanut cookies - recipe

Peanut Butter-Oatmeal Chocolate Chip Cookies

Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Profiteroles - recipe

INGREDIENTS
Serves 6 – 8 / Makes about 30
For the profiteroles

• 150 ml / 5 fl oz water
• 65 gm / 2½ oz strong plain flour, sifted
• 1 teaspoon golden caster sugar
• 50 gm/2 oz butter, cut into small pieces
  
• 2 large eggs, well beaten

For the fillings

• 275 ml / 10 fl oz double cream, whipped until thick
• For the hot chocolate sauce
• 175 gm / 6 oz dark chocolate with 70-75% cocoa solids, broken into small pieces

1. Lightly greased a 28 X 35 cm / 11 X 14 inch solid baking sheet.
2. Preheat the oven to 200ºC / 400ºF.
3. For the pastry, place the water and the butter in a medium, heavy-based saucepan, then place the saucepan over a moderate heat and stir with a wooden spoon.
4. As soon as the butter has melted and the mixture comes up to the boil, turn off the heat immediately, as too much boiling will evaporate some of the water.
5. Then tip in the flour – all in one go – with one hand, while you beat the mixture vigorously with the other. You can do this with a wooden spoon, although an electric hand whisk will save you lots of energy. Beat until you have a smooth ball of paste that has left the sides of the saucepan clean – this will probably take less than a minute.
6. Then beat in the beaten eggs – a little at a time, mixing in each addition thoroughly before adding the next – until you have a smooth, glossy paste.
7. Hold the greased baking sheet under cold running water for a few seconds, and tap it sharply to get rid of excess moisture. This will help create a steamier atmosphere, which in turn helps the pastry to rise.
8. To make the profiteroles, place teaspoonfuls of choux paste on the baking sheet, leaving 2.5-cm / 1-inch between them, and bake on a high shelf for 10 minutes.
9. Increase the heat to 220ºC / 425ºF and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.
10. Pierce the side of each one to let out the steam, then return them to the oven for a couple of minutes to crisp up, then cool them on a wire rack.
11. To make the chocolate sauce, melt the chocolate, together with 120 ml / 4 fl oz water, in a heatproof basin fitted over a saucepan of simmering water (being careful that the base of the bowl does not touch the water), stirring until you have a smooth sauce.
12. Just before serving, split the choux buns in half, fill each one with a generous teaspoonful of whipped cream, then join the halves together again. Spoon or pour the melted chocolate over the profiteroles.
13. Serve immediately!

recipe from here.

Chocolate balls - recipe

photos © Russian Doll

This is the classic recipe:
100g butter
1 dl sugar
1 tbs vanilla sugar (or 2 packets if you have the packets)
2 - 3 cocoa (without sugar)
3 dl oat flakes
2 - 3 tbs strong coffee (H2O is okay if you don't have coffee. Try it first with 2 tbs)
coconut flakes (the small ones)

First, wash your hands. Put all ingredients in a bowl (except coconut), use your hands to work through the dough. Take a piece of dough and form it with the palms of your hands into a ball. Roll the ball on the plate where you've poured the coconut flakes. Cover it in coconut. Place it onto another plate or into a plastic container and continue in the same way with the rest of the dough. To preserve (or just to make the balls less soft, if you've put too much coffee/water into the dough), put them in the fridge.

Depending on the size of the balls, it makes about 17/18.

I substituted half of the butter for peanutbutter (smooth) and used sprinkles instead of coconut flakes.

double cookies - recipe

Cookies:

• 120 grams dark chocolate
• 120 grams butter
• 300 grams sugar
• 3 eggs, whisked
• 120 grams flour
• 1,5 tsp baking powder
• 120 grams cocoa
• 120 grams milk chocolate in small pieces

Filling:

• 150 grams peanut butter
• 50 grams icing sugar

1. Heat oven to 170 degrees
2. Melt the dark chocolate with the butter and let cool
3. Stir in sugar and eggs. Add flour, baking powder and cocoa. Mix well and add the small milk chocolate pieces
4. Roll a spoon of the dough to a ball with your hands. Put on a baking sheet on an oven tray and flatten slightly. Continue with the rest of the dough. Make sure there’s about 5cm in between the cookies
5. Bake for 12-15 minutes. Let cookies cool on a rack.
6. Mix peanut butter and icing sugar. Spread onto half of the cookies and make the other half the lids. Press gently so that they hold together. Serve with coffee or as a dessert with some vanilla ice cream.