Jess's Messes

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Easy Chocolate Chip Brownie Recipe

IMG_5252What is more indulgent than a Chocolate Brownie? Here’s a really easy Jess’s Messes recipe to make the most delicious gooey, sticky chocolate brownies!

What do you need?

200g Plain Chocolate
185g Unsalted Butter
3 Eggs
250g Golden Caster Sugar
85g Plain Flour
30g Cocoa Powder
50g Milk/White Chocolate

What do you do?

1. Place a glass bowl over a pan of gently simmering water and melt the plain chocolate and butter slowly (make sure the bowl is not touching the water). Remove from heat.
2. Beat together eggs and sugar until thick and pale. Add the chocolate and butter mixture slowly and fold in gently.
3. Sift flour and cocoa powder into mixture and fold gently.
4. Cut chunks of milk/white chocolate and add to mixture.
5. Grease and line a 20cm x 20cm baking tin with greaseproof paper.
6. Pour in mixture and smooth over.
7. Place in oven at Gas Mark 6 (200˚c) for 20-30 minutes.
8. Make sure when you put the skewer in it comes out slightly sticky still, this will make sure when it cools the brownie is chewy and sticky. Leave to cool in the tin for around 15 minutes so the centre can solidify a little.
9. Tip out of tin onto cooling rack.
10. When cool cut into squares and EAT!

These brownies will be available to buy from the Jess’s Messes website from March 2015. Look out for new items for sale very soon.

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Choccywoccydoodah

Hello food…..

Choccywoccydoodah Dipping Pot – pure joy!

 Recently I took a trip to Brighton for my lovely friend Ali’s Hen Do!

It was a fantastic weekend, and we were lucky to get beautiful weather, very much needed when beside the seaside, beside the sea… But one of the highlights of the trip was our visit to Choccywoccydoodah!

Chocolatey tea break

For one thing, what a FANTASTIC name for a place, I had never seen the show on TV before, but got told about it before we went, so was beyond excited to see what it was all about. Obviously with i being a Hen Do, there were a few tender heads on the Sunday morning, and what better way for a group of girls (dressed as Brownie Guides the night before) to recover, than to go to a place dedicated to the wonderful creation of chocolate!!!

We went to the cafe to begin with, where there was a wonderful selection of cakes and treats. I decided to go for a ‘dipping pot’. You can choose from white, milk or dark chocolate to dip in and then get presented with such a wonderful supply of different delights to dip in the most gorgeous melted chocolate ever! It truly was delicious, and I’ll be honest, I’ve thought of it every day since then… why don’t I live closer to Brighton? 😦

We then had a quick look around the shop, and wow – the creations there are out of this world. Like nothing I have ever seen before!

Massive Rocky Road from the shop

So, to conclude, if anyone goes down to Brighton you absolutely have to visit this place. Pop in for a drink and a small slice of cake (I tell a lie, there’s no such thing at this place as a small slice of cake) they are magnificent and well worth every penny, so I’m told by the hens that chose cake. Then you must look around the shop, it really is fascinating!

Next action for me – investigate the programme, I can’t wait to see it.

Have chocolatey fun times everyone, and thanks to Choccywoccydoodah for a delicious experience!


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Recipe of the week – Giant Jaffa Cake

Hello food…..

This Jess’s Messesrecipe is very easy really, and so effective, so definitely worth taking a little extra time and making a special, stand out cake – rather than a normal victoria sponge/chocolate cake! If you like Jaffa Cakes, this will be yum beyond belief for you and it stops you feeling guilty for working through a whole packet of ‘biscuits’ in one night, well that works for me anyway! 🙂


Giant Jaffa Cake
What do I need?
125g Butter
125g Caster Sugar
2 Eggs
125g Flour
300ml Orange Juice
125g Caster Sugar
3 Leaves Gelatine
250g Dark Chocolate
250ml Double Cream

How do I do it?
1.   Place orange juice and sugar in a pan and heat slowly until sugar has dissolved, place gelatine in warm water until soft and then add it to the orange juice, mis until gelatine has disappeared, place in fridge to set.
2.   Beat together butter and sugar until thick and pale. Add eggs and beat in, fold in flour.
3.   Grease and line a cake tin and fill with mix. Place in oven at Gas mark 5/180˚C for 15 minutes.
4.   Meanwhile, break the plain chocolate into a heatproof bowl.
5.   Place cream in a pan and bring slowly to the boil. Pour over chocolate and whisk together until it goes smooth. Place in fridge and leave to set.
6.   When cake is cooked and cooled place on plate.
7.   Cover the middle of cake in set jelly, place back in fridge for 10 minutes.
8.   Cover the jelly and cake in chocolate ganache. This could take a while to make it work properly.
9.   Place in fridge and serve when set! Lovely, lovely!
Let me know what you think: jess@jesssmesses.co.uk