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Recipes with dark chocolate chips

4 recipes that use dark chocolate chips, with photos, step-by-step instructions and cook times. The quickest, Cannoli, takes 90 minutes. It is most often cooked with caster sugar, egg and butter.

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Pain suisseCustard and chocolate brioche

Despite its name, the pain suisse is entirely French, a long rectangle of brioche-style dough folded around vanilla crème pâtissière and chocolate chips, beloved in bakeries across France as an after-school treat. The pastry cream bakes into a soft, creamy layer studded with melting chocolate. The common mistake is overfilling, so the cream leaks out the sides. Chef's tip: chill the filled strip for 20 minutes before cutting; the slices stay neat and square.

255 minFrenchBaking
by KrazyBadal 0 views

Pain viennoisSweet Viennese loaf

Pain viennois is the soft milk baguette of French bakeries, recognisable by its neat diagonal cuts, bought for children's breakfasts and goûters and sliced for sandwiches. The dough is enriched with milk and butter, so the crust is thin and shiny and the crumb soft and fine; many bakeries add chocolate chips. The common mistake is scoring too shallowly, which stops the pattern opening in the oven. Chef's tip: score the loaves with a sharp blade held almost flat, in quick even strokes, just before baking.

180 minFrenchBaking
by KrazyBadal 0 views

Cassata sicilianaRicotta sponge cake

Cassata is the baroque centrepiece of a Palermo Easter: a dome of sponge lined with pale green marzipan, filled with sweetened sheep's ricotta and chocolate, glazed white and crowned with jewel-like candied fruit. Pastry shops around the city fill their windows with it in Holy Week, and families slice it after Easter lunch. It is rich, cool and creamy under the shell of almond paste, and nothing like the layered Indian-style cassata ice cream. The sponge is often brushed with a liqueur syrup; this version uses orange juice instead. It must chill for at least 4 hours, so make it the day before. Chef's tip: drain the ricotta overnight; that is the secret to a filling that holds its shape when cut.

180 minItalianBaking
by KrazyBadal 0 views

CannoliFried shells with sweet ricotta

Cannoli were once a Carnival treat in Palermo; now Sicilian pastry shops fill them all year, piping the sweet sheep's-milk ricotta cream into the crisp, bubbly shells only when you order, so they never go soft. The ends are dipped in chopped pistachios, candied orange or chocolate chips. Traditional shells are fried with lard; this version uses butter in the dough and sunflower oil to fry. You need metal cannoli tubes. Chef's tip: drain the ricotta overnight and push it through a sieve; it makes a silky cream that holds its shape instead of a runny, grainy filling.

90 minItalianDesserts
by KrazyBadal 0 views

Goes well with dark chocolate chips