Talented chefs create new recipes with McDougalls Cocoa Powder
You may recall our search for new recipes created by chefs in schools and healthcare using the new McDougalls Reduced Fat Cocoa Powder. We are delighted to be able to share some of our winning recipes which all sound amazing. Thank you to everyone who sent us entries and the fantastic feedback on the product. With many caterers looking to create dishes from raw, quality ingredients to help meet demand for a variety of dietary needs, the new McDougalls Cocoa Powder offers a healthy, premium and naturally gluten free option for schools and healthcare operators. It also has the added bonus of being suitable for vegans, and those caterers following the Food for Life accreditation.
Zoe Gill’s Chocolate Houmous
Her inspiration was to create a sweet version of a classic houmous, something that can also offer a suitable option for vegan and gluten-free diets. Catering for these particular diets brings some challenges for every caterer but this recipe demonstrates the simplicity of cooking to accommodate free-from options on your menu. It is also a great way to encourage children and adults to eat more pulses.
Serves: 8 (within a sweet-filled wrap)
- 240g Chickpeas (drained weight)
- 50g McDougalls Cocoa Powder
- 40g Maple Syrup
- 1tsp Vanilla extract
- Place all of the ingredients into a blender and blend until the texture of houmous.
- Serve as an alternative to chocolate spread on toast or bagels or serve as a dip with waffles and fruit.
Tony Zhou’s Marble CupcakesThis is one of the cakes served at Cambridge Manor, it’s very popular with residents.
- 8oz Margarine
- 8oz Sugar
- 4 Eggs
- 6oz McDougalls Self Raising Flour
- 2oz McDougalls Cocoa Powder
- 12oz Icing sugar
- 1tsp Vanilla essence
- Pre-heat an oven to 160°C.
- Cream together the margarine and the sugar.
- Gradually add the eggs and the McDougalls Self Raising Flour and the vanilla essence.
- Once combined, separate into two bowls and add the McDougalls Cocoa Powder to one bowl. Beat together.
- Fill two piping bags with the mixtures and pipe both into cases – one on each side.
- Bake for 12 – 15 minutes.
Rosemary Morgenroth’s Chocolate & Peppermint Slices
Her mum used to make this when she was growing up with a plain shortbread base. Rosemary adapted this some years ago to include cocoa powder as she felt it brought out a better flavour. The children love this recipe and it is simple and economical.
- 175g Softened butter or margarine
- 85g Golden caster sugar
- 200g McDougalls Plain Flour
- 2tbsp McDougalls Cocoa Powder
- 400g Icing sugar
- 4tbsp Hot water
- 1/2tsp Peppermint extract
- 200g Dark cooking chocolate
- Knob of butter
- 50g Milk chocolate
- Pre-heat the oven to 180°C and line a 20 x 35cm baking tin.
- Mix the softened butter and golden caster sugar together and stir in the McDougalls Plain Flour and McDougalls Cocoa Powder. Place in the base of the lined tin, pressing with the back of a spoon to form an even firm base.
- Bake in the pre-heated over for 15-20 minutes until just set. Then leave to cool.
- Beat the icing sugar together with 4tbsp hot water and the peppermint extract until smooth. Spread the mixture over the biscuit base and chill until firm.
- Warm the dark cooking chocolate with a knob of butter in a heatproof bowl over some hot water until melted. Pour the chocolate mix over the base and smooth to cover the whole tray.
- Grate the milk chocolate over the top with a grater.
- Chill in the fridge until set – roughly 15 minutes.
- Cut into 20 slices and serve.
Rachel Ward’s Coconut & Chocolate Energy Bars
Rachel is huge advocate of healthy eating and finding snacks and protein bars that are not full of additives and nasty extras. She decided to make her own so she knew exactly what's inside them can control the ingredients and bulk bake. The best thing about these energy bars is they are so versatile and can be adapted to suit your own personal preferences.
- 3 cups Oats
- 1 cup Coconut
- 1 cup McDougalls Cocoa Powder
- 3 Bananas
- ¾ jar Peanut butter
- 2tbsp Honey
- Pre-heat the oven to 160°C.
- Line a baking dish with greaseproof paper.
- In a large mixing bowl, combine the oats, coconut, McDougalls Cocoa Powder, peanut butter and honey. Mix to combine.
- Once fully mixed, pour the mixture out into the lined baking dish and compress down.
- Bake in the pre-heated over for 20 minutes.
- Once done, remove from the oven and allow to cool before slicing.
- Optional: Melt chocolate and drizzle over the top of the energy bars before slicing.