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4 Ways to Add Chocolate to Your Easter Braai

Why not try something new this Easter weekend: chocolate on your braai? We’ve found four ways to use chocolate over your coals, and they’re not all desserts. How about Cocoa-Rubbed Baby Back Rib or Coffee-Chili Crusted Steak with Savoury Chocolate Sauce followed by a Chocolate Braai Pie or Chocolate Baked Bananas?

Cocoa-Rubbed Baby Back Rib (serves 4 – 6)

(Recipe from Saveur)

Ingredients:

1/3 cup unsweetened cocoa powder
1/2 cup light brown sugar
3 tbs chilli powder
2 tbs salt
2 tbs granulated onion
1 tbsp mustard powder
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground allspice
2 racks pork baby back ribs

Instructions:

Mix cocoa, sugar and spices together in a bowl. Rub ribs generously with spice mixture, wrap in cling wrap, and refrigerate overnight.
Remove the ribs from the refrigerator and allow them to come to room temperature a few hours before braaiing.

Coffee-Chili Crusted Steak with Savoury Chocolate Sauce

(Recipe from DentistChef)

Ingredients:

2 x 300 g ribeye steaks
2 tbs melted butter
2 tbs olive oil

For the Rub, mix together the following:
2 tbs ground coffee
1 tbs chili flakes
1 tbs smoked paprika powder
1 tbs ground black pepper
1/2 tsp Garam Masala
1/2 tsp dark brown sugar
salt to taste

Instructions:

Allow your steak to achieve room temperature before rubbing it with the rub. Marinade for 1 hour. Scrape off some of the rub before cooking.

For the Chocolate Sauce:

Ingredients:

100 g 70% dark chocolate
50 g bacon, finely chopped
1/2 cup Worcester Sauce
1/2 cup beef stock
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 shallot, finely chopped
1 tbs chili flakes
2 tbs salted butter
salt and pepper to taste
1 tbs olive oil

Instructions:
Melt the chocolate over low heat.
In a separate saucepan, heat the olive oil and butter in a saucepan.
Add the onion, shallots and garlic, and sauce until browned and caramelised.
Add the bacon and sauce until the fat has rendered, then add chili flakes.
Pour in stock and Worcester Sauce, followed by the melted chocolate.
Bring to the boil and simmer until thickened.

Chocolate Braai Pie (serves 6)

(Recipe from Gillian Jacobs and Lentino Dirks: “Kom Ons Braai”)

Ingredients:

2 rolls (400 g each) puff pastry
150 g mini marshmallows
135 g Aero chocolate bar, cut into squares
100 g hazelnuts, coarsely chopped
1 egg, whisked

To serve:
250 ml fresh or frozen raspberries
250 ml cream, whisked

Instructions:

Grease a clean folding grid with non-stick spray.
Unroll one roll of pastry and place carefully on the cold braai grid.
Top evenly with marshmallows, chocolates and nuts.
Unroll the second sheet of pastry and put on top of the filling. Use a fork to seal the edges.
Brush the pastry with the whisked egg. Close the grid and braai over moderate coals for 20 – 30 minutes or until golden brown and done on both sides.
To serve, cut the pie into squares and serve with raspberries and cream.

Chocolate Baked Bananas

(Recipe from BBC Good Food)

Ingredients:

4 ripe bananas
2 x 32 g bags chocolate buttons
vanilla ice cream to serve

Instructions:

Make a slit through the banana skin on one side, making sure you don’t cut all the way through to the other side.
Poke in the chocolate buttons along the cut.
Put each banana onto a sheet of foil and crimp the edges together to seal into a parcel.
Pop straight onto the braai embers for 15 minutes.
Serve with a scoop of ice cream and any melted chocolate that has escaped.

 

 

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