We Should Cocoa as virtually everyone has been telling me that blackcurrants are a really challenging ingredient. Many have been unable to get hold of the fresh berries, some don't like them and a few didn't know what they were. Luckily the vast majority of sceptics were pleasantly surprised when they tried the blackcurrant and chocolate combination and have now been converted to its delights. Once again an amazing display of collective creativity and talent is abundantly displayed. Despite this somewhat difficult challenge, I've still received 37 entries, so a big well done to everyone. So if anyone is stumped as to what to do with blackcurrants in the future you now know where to come.
Janice of Farmersgirl Kitchen will be hosting next month, so be sure to check out her blog on the 1st August to see what challenge she will have for us.
blackcurrant caramel brownies made with blackcurrant jam. Not content with the calorific brownies alone, he served them with hazelnut semifreddo - oh boy!
chocolate and berry pavlova to be precise. Now if there is one thing better than meringue, it is a chocolate meringue topped with summer berries and cream. And just look at that mouth watering layer of chocolate on which the cream and berries are sitting. Cleverly she used frozen berries.
chocolate cupcakes with blackcurrant icing. The topping was a new one on me, faux French buttercream made with egg yolks and flavoured with blackcurrant jam.
white chocolate and blackcurrant ice-cream looking fabulicious and professionally served in a cone with sprinkles and the whole works. Ren of Fabulicious Food reckons she may have found the perfect recipe with this one - an easy to make, no churn ice-cream. She was unable to find fresh berries so used frozen ones.
blackcurrant and chocolate cake was made by Rachel of Blissfully Scrumptious in honour of the first Dorset CCC meeting. If this cake is anything to go by, the name blissfully scrumptious is not an exaggeration - just look at the lovely stencilling on top. Adapted from a Peggy Porschen recipe, this was a chocolate cake with buttercream filling and topping using blackcurrant jam.
Ribena, make an appearance in these blackcurrant glazed chocolate cakes. Angela of Garden, Tea, Cakes and Me used Ribena both in the cake batter and the glaze but suggested they would be rather good with cassis instead - now there's a suggestion.
blackcurrant chocolate friands. Made by Linzi of Lancashire Food with her own freshly picked blackcurrants, this was an experiment which looks as though it worked well.
Jammy Dodger and transformed it into something else entirely. A hazelnut biscuit sandwiched with layers of chocolate hazelnut praline and homemade blackcurrant jelly then drizzled with chocolate, these would look at home in any top patisserie.
blackcurrant rose and white chocolate ripple ice-cream. I really like the contrast of sweet white chocolate and tart juicy fresh blackcurrants and they worked really well in these blackcurrant and white chocolate cookies.
brownies from Galina of Chez Maxima have the added benefit of being gluten free. She used redcurrant jelly as a glaze and topped them with fresh blackcurrants.
fresh blackcurrants in the torte as well as the sauce.
blackcurrant jam to make this blackcurrant jam cake and topped it with a cheese and white chocolate topping.
Victoria sponges with black fruits and basil cream. Nazima of Working London Mummy used blackcurrant jam to sandwich the sponges together.
chocolate jam tarts were filled with blackcurrant jam. Served with a good dollop of whipped, or better still clotted cream on top, these sound heavenly.
almond cream tart with violet & white chocolate cream frosting is no exception. Kit is another who is not a fan of blackcurrants, but these tarts using fresh blackcurrants won her over I think!
blackcurrant jam - Jess Ennis chocolate and blackcurrant loaf cake.
creme de cassis and they have. Claire from Under the Blue Gum Tree, who always wows me with her creative bakes, happened to have an old bottle of this blackcurrant liqueur, which is just as well as fresh blackcurrants probably don't even grow in South Africa, never mind in winter! Inspired by Spanish blogger Collette, these chocolate and cassis pear tarts look fabulous.
chocolate berry pudding not only contains frozen blackcurrants, but also avocado and raw cocoa powder. It's also nice and simple to make.
duck breast with red wine blackcurrant and chocolate sauce using blackcurrant jam.
fresh blackcurrants, she has made this visually stunning three layered blackcurrant and chocolate mousse cake - it sounds rather tasty too!
dark chocolate blackcurrant cake using blackcurrant jam. She bit into this very tentatively as she'd once had an allergic reaction to Ribena and hasn't tasted blackcurrants since. Luckily all was well and the HungryHinney can now eat blackcurrants.
white chocolate cupcake style cheesecakes take it to a whole new level. Using fresh blackcurrants and cassis, Fleur of Homemade by Fleur made these to look like cupcakes so she could fool her guests.
blackcurrant triangles, she is more than welcome. Using fresh blackcurrants and cassis, blackcurrant and white chocolate ganache is topped off with blackcurrant compote and then enrobed in milk chocolate - wow!
cassis which she used to make these magnificent kir macarons.
chocolate walnut thumbprint biscuits with blackcurrant jam. As already stated blackcurrant jam was the topping of choice, but the biscuits unusually contained walnut oil as well as ground walnuts - mmmm!
mini chocolate and blackcurrant cakes. Using Ed's blackcurrant & chilli jam (sounds gorgeous all by itself), to not only form part of the cake batter she also used it to sandwich and top the cakes along with buttercream.
her berries which she's done to great effect in this rather delicious sounding white chocolate, blackcurrant and apricot cake.
chocolate and blackcurrant cake comes from Jean of Baking in Franglais. Jean managed to buy a punnet of fresh blackcurrants on a visit to Cumber Park where they had been picked from the garden that morning.
chocolate and blackcurrant cupcakes. Maggie used fresh blackcurrants in the cake batter and then frosted some for decoration where they look absolutely splendid.
chocolate marshmallows with blackcurrant jam filling. Ros wasn't too happy with the result as she didn't think they set properly and were more jelly than mallow. Luckily, she reports that they tasted delicious, which after all is the thing that really counts. I know I would have been very happy eating my way through them.
yogurt coated blackcurrants - at two o'clock in the morning! I didn't know such things existed. With them she made some delicious chewy chocolate and yogurt coated blackcurrant cookies.
blackcurrant cheesecake with a brownie base, which I have to say looks absolutely delicious. As well as using fresh blackcurrants Lottie also used blackcurrant jam.
dark chocolate, custard and blackcurrant crumble cake! Gill used tinned blackcurrants but stated she couldn't taste the custard. Custard or no custard, I wouldn't say no to one or two of these cakes.
Queen of puddings for We Should Cocoa, but was unable to take a photo. A jar of plum, blackcurrant and lime jam made by a friend, found its way into this old favourite - as well as chocolate of course. Luckily, she also made some no churn blackcurrant ice-cream for which she did have a photo. Of the three blackcurrant ice-creams, mine, Ren's and Lucy's, all were made with condensed milk, chocolate and blackcurrants, but all were different.
blackcurrant preserve and made these scrumptious looking chocolate and blackcurrant thumbprint biscuits. I'm looking forward to seeing the chocolate and blackcurrant mousse she'd originally had planned.
blackcurrant beach brownies using fresh juicy blackcurrants for his mother's birthday. Despite his worries about using salted butter, they turned out beautifully - of course.
fresh blackcurrants, Karen has given us double chocolate and summer berries truffle slice.
I shall be adding these onto the We Should Cocoa board on Pinterest in due course, so do feel free to pin away when I've done so!