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Article: Heavenly Chocolate Creations: 12 Irresistible Recipes Featuring Icelandic Chocolate

Heavenly Chocolate Creations: 12 Irresistible Recipes Featuring Icelandic Chocolate

Heavenly Chocolate Creations: 12 Irresistible Recipes Featuring Icelandic Chocolate

Get ready to go on a tantalizing journey through 12 divine recipes, all featuring the rich and decadent flavors of Icelandic chocolate. From comforting classics to innovative confections, these recipes promise to tantalize your taste buds and satisfy your chocolate cravings. Indulge in the luxurious taste of Sirius Chocolate - 45% Konsum as it melds harmoniously with an array of ingredients, creating unforgettable culinary experiences.
Whether you're craving a velvety cup of hot chocolate, delight of chocolate espresso meringue roll or longing for the crunchy goodness of chocolate-covered brownies, each recipe offers a delicious escape into the world of Icelandic chocolate.
So, prepare to be enchanted by the magic of Icelandic chocolate and treat yourself to moments of pure bliss with these irresistible delights!

1. Luxurious Hot Chocolate Bliss Experience

Heat water in a pot and dissolve the chocolate in it. Add milk and salt and bring to the boil. Serve with whipped cream.
It's fun to experiment with other types of Sirius hot chocolate, such as Sirius hot chocolate with caramel and salt.

200g Sirius Chocolate - 45% Konsum
1 liter of milk
1 cup water
a pinch of salt

2. Decadent Sirius Caramel Brownie Delight

The recipie is for 9 persons

200 g butter
300 g Sirius Chocolate - 45% Konsum
300 g of sugar
4 eggs
60 g flour
40 g Cocoa powder
400 Sirius caramel praline

Chocolate sauce
200 gr Sirius Chocolate - 45% Konsum
70 g butter
70 gr syrup

Turn on the oven and set to 175°C under and over heat.
Carefully melt the butter and chocolate together in a saucepan.
Add the sugar.
Beat the eggs until light and fluffy.
Carefully pour the chocolate mixture into the eggs and stir slowly.
Mix the flour and cocoa and stir into the chocolate mixture.
Grease a 24x24 cm (or similar) form, pour half of the dough into the form, break the praline chocolate into pieces or pour it over so that it covers the dough and pour the rest of the dough.
Bake for approximately 30-35 min. Let the cake stand for about 2 hours at room temperature before cutting.
Prepare the sauce by melting the butter and syrup in a saucepan over low heat. Turn off the heat and add the chocolate. Stir until the chocolate is melted.

3. Mascarpone Chocolate Brownie Delight

Heat the oven to 170°C and prepare a square cake tin (about 20 x 20 cm). Line the inside with parchment paper and spray the inside with cooking oil spray.
Then beat together the butter and both types of sugar until light and fluffy.
Add the eggs in a few batches, stirring well and scraping in between.
Next, add the melted chocolate together with the poured coffee into the mixture and mix gently while you are pouring it in and then whisk well.
Finally, you can mix the dry ingredients together in a bowl and add in several portions and mix well.
Bake for about 35 minutes or until a toothpick comes out with a little cake crumbs on it, not wet dough.
Cool the cake completely and remove from the tin before applying the cream.

Mascarpoen chocolate cream and decorations
Mix the mascarpone cheese, icing sugar and cocoa powder and beat well in the mixer (with the beater).
Then carefully pour in the cream and continue whisking for a short while.
As soon as the texture resembles buttercream, you can turn off the mixer (this takes a short while) and spread the cream over the cooled cake.
Then top with sliced ​​strawberries, raspberries and caramel curls.

Brownie cake
150 g butter at room temperature
140 g of sugar
90 g brown sugar
2 eggs
2 tbsp. poured coffee
200 g Sirius Chocolate - 45% Konsum (melted)
2 tsp. vanilla sugar
2 tbsp. cocoa powder
110 g flour

250 g mascarpone cheese
80 g powdered sugar
20 g cocoa powder
240 ml cream
250 g strawberries
100 g raspberries
One hatch Sirius caramel curl

4. Noa Kropp cheesecake

For 10 people

1. Crush oat crackers and Noa Kropp in a food processor or blender until it is
turned into fine flour.
2. Melt the butter and mix it in.
3. Take a pan, 24 cm in diameter, put parchment paper in the bottom and cover the form. It is good to cut a strip of parchment paper, the same size as the sides of the form, and lay up to the sides as well.
4. Press the biscuit mixture into the bottom of form and put it in the freezer.
5. Stir the cream cheese and then mix in the icing sugar.
6. Whip the cream and then carefully mix it with the cream cheese mixture with a Spatula.
7. Roughly break half of the Noa Kropp and then mix all the Noa Kropp with the dough. Pour the mixture into the mold, smooth the top and put in the freezer. It is best to freeze the cake overnight.
8. Take the cake out of the freezer 1-2 hours before serving.
9. Carefully melt the chocolate and cream together, stirring well until combined chocolate sauce has formed. Allow the chocolate sauce to cool slightly, set in a piping bag with a narrow nozzle and spray over the cake, spread Noa Kropp over.

Biscuit base
100 g oat crackers
100 g Noa Kropp
80 g butter
400 g cream cheese
100 g powdered sugar
500 ml whipped cream
200 g Noa Kropp
100 g Sirius Chocolate - 45% Konsum

5. Delicious Chocolate Espresso Meringue Roll

Turn on the oven and set to 175°C, under and over heat.
Mix the sugar and cornstarch together, set aside.
Put the egg whites in a bowl together with the cream of tartar, start whipping. When the egg whites begin to foam, add the sugar mixture in a few portions and continue beating until soft peaks form.
Then put the instant coffee in a bowl and add 1 teaspoon of water and stir until the coffee is dissolved (becomes thick). Pour the coffee and vanilla drops into the meringue and beat until stiff peaks form.
Place parchment paper on a baking sheet and place the egg whites on the parchment paper. Smooth out with a spatula until the cake is approx. 25×35 cm large.
Bake for 30 minutes and remove from the oven and let it cool.
Put 100 ml (1 dl) cream in a saucepan and add the boiling chocolate, melt and stir until combined. Allow the mixture to cool slightly.
Lightly whip 400 cream, pour in half of the chocolate mixture and finish whipping the cream.
Place parchment paper on the counter that is slightly larger than the meringue. Turn the meringue onto the new parchment paper and remove the old parchment paper.
Spread the whipped cream on the meringue, cut strawberries and spread them over, along with almost all of the Noah's Body (leave some to decorate the cake with.
Roll up the roll cake from the long side, start by rolling up a small part tightly (use the parchment paper to help you) and then roll up the rest.
Place the roll cake on a tray and put the rest of the chocolate mixture on top of it. Decorate with the rest of the Noah Body.

5 egg whites
1/4 tsp cream of tartar
300g of sugar
30g cornstarch (maizena flour)
1 tbsp instant coffee
1 teaspoon water
1 tsp vanilla drops
500ml cream (divided into 300 ml and 100 ml)
200g Sirius Chocolate - 45% Konsum
250g strawberries
200g Noa Kropp.

6. Salted Caramel Praline Chocolate Cake

Turn on the oven and set to 175°C under and over heat.
Put the oil and eggs together in a mixer bowl and stir together.
Add the caramel yogurt and stir.
Mix flour, sugar, cocoa, baking soda and baking powder in another bowl. Then slowly add it to the egg mixture along with the water, note that first add 1/2 dl of water and then add up to 1/2 dl in addition if necessary.
Grease a 20×30 cm cake tin, or a similar size, and then pour the dough into the drawer. Bake for approx. 30 minutes or until the cake is baked through.
Cool the cake and prepare the cream in the meantime.
Put the cream in a pot and break the chocolate into the pot. Heat gently over low heat until the chocolate has melted, stirring gently as the chocolate melts.
Put the mixture in a bowl and put it in the fridge while the butter is whipped.
Beat the butter until it is very light and fluffy. Add the powdered sugar and cocoa, stir until very light and airy.
Pour in the caramel chocolate mixture and whisk well.
Spread the cream on the cake.

Chocolate cake
170 ml oil
3 eggs
250 g caramel yogurt
300 g of sugar
30 g cocoa powder
370 g flour
1 teaspoon baking soda
1 tsp baking powder
1/2 - 1 dl lukewarm water

Praline buttercream
250 g butter at room temperature
250 g powdered sugar
1 teaspoon of cocoa
1 dl cream
100 g Sirius Praline chocolate with salted caramel filling.

7. Chocolate Covered Brownie with Rice Krispies

Turn on the oven and set to 175°C, under and over heat.
Melt the butter and sugar in a saucepan over low heat. Pour the mixture into a bowl and allow it to cool slightly.
Add the chocolate to the sugar and butter mixture, stir gently and allow the chocolate to melt.
Add eggs and stir.
Mix the flour and cocoa together, pour into the bowl with the chocolate mixture, stir together.
Grease a 20 cm springform pan and pour the batter into the pan, bake for approx. 30 min.
To prepare the topping, put the butter, syrup and dark chocolate in a saucepan and gently melt together. Add the rice krispies to the pot and mix.
When the cake is baked and has cooled down a bit, place the top over the cake in the popsicle mold. Put in the freezer for at least 1 hour
Prepare the chocolate coating by melting the chocolate and butter in a saucepan.
Take the cake out of the spring form and place it on a rack. Place a rather large plate under the frame so that it is also under the cake.
Pour the chocolate coating over the cake and spread it around the cake with a spatula so that it is completely covered.
Allow the chocolate to harden and then transfer the cake to a cake plate.

120 g butter
200 g of sugar
150 g Sirius Chocolate - 45% Konsum
100 g flour
25 g baking cocoa
3 eggs

Rice krispies top
30 g butter
100g Sirius Chocolate - 45% Konsum
40 g syrup
50 g rice krispies

Chocolate coating
75 g butter
150 g Sirius Chocolate - 45% Konsum

8. Harmony in a Roll: Noah's Ark Treat

Recipie for 6 people

Put the margarine, eggs, almonds, sugar and dates in a saucepan and heat on a low heat for 5 minutes. Cool. Mix Rice Krispies and Nóa Kropp together, shape into a roll and refrigerate. Melt the chocolate in a water bath and pour over the roll. Decorate it with Noa Kropp and Sirius caramel curls. Freeze for 1-2 hours. Serve with whipped cream or ice cream.

3 cups Kellogg's Rice Krispies
2 tbsp. margarine
2 eggs
1⁄2 cup almonds, finely chopped
1⁄2 cup sugar 1⁄2 cup dates, finely chopped
200 g Sirius Chocolate - 45% Konsum
1 cup Noa Kropp

Noa Kropp
Sirius caramel curls

Pipp Peppermint chocolate cake Icelandic

9. Pipp Peppermint chocolate cake

Recipe is for 8-10

Heat the oven to 180°C and grease two 24 cm springform pans. Mix everything in a bowl and stir well for a short while. Pour the batter into the molds and bake for 15–20 minutes.

Beat together the butter and icing sugar. Chop the chocolate and mix it in. Stir the cream well and then spread it between the bases.

Put the syrup in a pot together with water and butter. Bring to a boil and boil for 2 1⁄2 minutes. Remove the pot from the heat. Fold in chocolate, stir and add peppermint drops. Pour the cream over the cake and leave it in the refrigerator while the cream hardens. Decorate with the rest of the praline pipp chocolate.

3 dl flour
2 1⁄2 dl sugar
1⁄2 dl cocoa
2 tsp. baking powder
1⁄2 tsp. baking soda
1 tsp. vanilla drops 100 g soft butter
2 eggs
1 1⁄2 dl buttermilk
1⁄2 dl strong coffee

150 g soft butter
1 dl powdered sugar
160 g Sirius praline chocolate with pepermint filling

1 1⁄2 dl syrup
1⁄2 dl water
1⁄2 cup soft butter
300 g Sirius Chocolate - 45% Konsum
1 tsp. peppermint drops.

10. Delicious banana bread

The banana bread that everyone loves

1. Preheat the oven to 180°C.
2. Beat together eggs and sugar until the mixture becomes light and pale.
3. Melt the butter over low heat and set aside.
4. Sift together the flour and baking powder at least twice and mix with the egg mixture.
5. Mash a banana and add together with the vanilla drops, milk and butter.
6. Chop the chocolate and mix with the dough with a ladle.
7. Grease a mold and pour the dough into the mold, I always sprinkle a little oatmeal on top, but it's completely optional.
8. Bake at 180°C for 45 – 50 minutes.

2 eggs
2 dl sugar
2 ripe bananas
60 g butter
3 1/5 dl flour
1 tsp vanilla drops
1/2 dl milk
2 teaspoons baking powder
150 g Sirius milk chocolate with caramel curls and sea salt

11. Triple chocolate bliss

Chocolate cake
1. Preheat the oven to 175°C (fan).
2. Melt butter in a saucepan over low heat.
3. Beat the sugar and eggs together for a while or until the mixture becomes light and fluffy. Mix the other ingredients except the batter and stir for a while or until the dough becomes silky smooth.
4. Grease a baking dish. I think it's best to use a springform pan, but then it's much easier to remove the cake from the pan.
5. Pour the dough into the mold and bake at 175°C for 20 minutes.
6. Cool the cake very well before you put the chocolate mousse on the cake, it is best to use a cake pan that is large enough to accommodate the cake base and the chocolate mousse that goes on top.

Heavenly chocolate mousse
1. Melt the chocolate over a water bath and cool.
2. Whip the cream.
3. Add the egg yolks to the chocolate and stir until the mixture is smooth.
4. Then add the cream and spread over the base. Refrigerate for several hours.

Vanilla cream
Whip the cream and vanilla sugar, spread the cream over the chocolate mousse and decorate the cake with all kinds of berries. Feel free to grate some dark chocolate over the cake before serving.

Chocolate cake
100 g butter, melted
2 eggs
2.5 dl sugar
1.5 dl flour
2 teaspoons vanilla sugar
3 tbsp cocoa powder
100 g Sirius Pralin caramel chocolate, finely chopped
1⁄2 tsp salt

Heavenly chocolate mousse
150 g Sirius Chocolate - 45% Konsum
500 ml cream
2 egg yolks

Vanilla cream
250 ml cream
2 teaspoons vanilla sugar
Mixed berries
50 g Sirius Chocolate - 45% Konsum
150 g mixed fresh berries.

12. Candy Cake with Noa Kropp

Beat eggs and sugar well together with baking powder. Add the Rice Krispies and Noah Kroppi with a ladle. Place baking paper on a baking sheet, form two circles and bake in a 150°C oven for approximately 45 minutes.

Cool the bases and put the whipped cream and Noa Kropp in between.

On top of
Melt the creamy chocolate over a water bath and place over the cake.

4 egg whites
200 g of sugar
2 teaspoons baking powder
7 1⁄2 dl Kellogg's Rice Krispies
1 dl chopped Noa Kropp

1⁄2 l whipped cream
150 g Noa Kropp

On top of
150 g Sirius chocolate
50 ml cream
60 g Noa Kropp

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