Chocolate Mousse with Black Garlic -Shared by SBS

Prep Time: 30 minutes | Cook Time: 15 minutes + 1 hour chilling time | Servings: 8



  • 150 g sugar

  • 100 g roasted peeled hazelnuts

  • Chervil sprigs or tarragon leaves and a little beaten egg white (optional), to serve

Chocolate mousse

  • 600 g chocolate (65% cocoa solids), chopped

  • 600 ml pouring cream

  • 2 tbsp brandy

  • 2 tbsp Frangelico

  • 6 eggs

  • 110 g (½ cup) caster sugar

Poached strawberries with black garlic

  • 500 g strawberries, hulled

  • 30 g black garlic, peeled and chopped

  • 80 g brown sugar

  • 75 ml Frangelico


Chilling time: 1 hr

For the chocolate mousse, place the chocolate and cream in a saucepan and stir low heat until the chocolate starts to melt. Remove from the heat and set aside to cool slightly, stirring regularly until the mixture is smooth. Stir in the brandy and Frangelico.

Using an electric mixer, beat the eggs and sugar until thick and pale. Gently in the chocolate mixture, brandy and Frangelico until smooth and well combined. Pour into serving glasses, cover and refrigerate for 1 hour or until just set.

Meanwhile, to poach the strawberries, place all the ingredients into a heavy-based saucepan and gently stir over low-medium heat until the sugar dissolves. Simmer for 3-5 minutes or until the strawberries are just starting to break down but are still whole. Set aside to cool.

To make the caramel hazelnuts, place the sugar and 50 ml water in a small saucepan and stir over low heat until the sugar dissolves. Simmer until the caramel is dark golden but not burnt, then remove from the heat. Working quickly, stir in the roasted hazelnuts and spread over a baking paper-lined tray and stand until cool. Coarsely break up the caramel hazelnuts using a mortar and pestle or rolling pin.

To serve, top the mousse with the poached strawberries and a little liquid, a sprinkling of the coarsely crushed caramel hazelnuts, a few sprigs of chervil or tarragon and a dollop of beaten egg white, if desired.

Black Garlic Chocolate Chip Cookies - Shared by Food52

Prep Time: 15 minutes | Bake Time: 8 minutes | Servings: 15 medium-large cookies



  • 2 cups (280 grams) all-purpose flour

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 cup (227 grams) unsalted butter

  • 1 1/2 cups (240 grams) granulated sugar

  • 1/4 cup (50 grams) brown sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 2 tablespoons water

  • 6 ounces dark chocolate, chopped

  • 6 cloves black garlic, chopped


  1. In a large bowl, whisk together the flour, baking soda, and salt.

  2. Cream together the butter and sugars for at least 3 minutes, until very pale and fluffy.

  3. Add the egg, vanilla, and water and beat until fluffy, scraping down the bowl as needed.

  4. Add the flour mixture and mix until just combined. Fold in the chocolate and black garlic.

  5. Scoop the dough in large (1/4 cup) balls onto a parchment-lined sheet. Freeze the dough while you preheat the oven to 350° F (you can also freeze them fully and bake them at a later date).

  6. Bake the cookies for 10 minutes, then open the oven and firmly tap/bang the pan against the oven rack to "collapse" the cookies—this is Sarah's smart trick for getting rumpled edges to your cookies.

  7. Bake the cookies for another 6 minutes, or until golden brown on the edges, banging the pan again a few more times.

  8. Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool fully.

Black Garlic Chocolate Chunk Ice Cream - Shared by All Roads Lead to the Kitchen

Prep Time: 10-15 minutes (+ time to cool, churn, and freeze) | Cook Time: 5-10 minutes | Servings: a scant quart



  • 1 1/2 cups whole milk

  • 1 cup heavy cream

  • 1/4 cup honey

  • 1/4 cup + 1 1/2 tablespoons granulated sugar, divided

  • 1 tablespoon black garlic (smooshed into a paste)

  • 1 vanilla bean

  • 7 large egg yolks

  • 3 ounces dark chocolate, cut into rough chunks


Set yourself up:

Line a large container with a thick gallon-sized zippered baggie. Set a medium-mesh strainer over it; set aside. Have a large bowl of ice on the counter, ready for adding water.

Make your custard base:

Combine milk, cream, honey, 1-1/2 tablespoons of the sugar, and the garlic in a medium, heavy-bottomed saucepot. Split the vanilla beans in half lengthwise, then scrape out the seeds and add both the seeds and pods to the pot. Set over medium-high heat and bring to a boil, stirring often. Let foil for 30 seconds or so, then turn off heat and keep warm.

Combine egg yolks with remaining 1/4 cup sugar in a large bowl and beat until thick and pale, 2-3 minutes. Very gradually beat in the hot milk mixture, dribbling in a very little bit at a time, until it is all added. Be sure to never stop beating, as you don't want the eggs to curdle. I use a hand-mixer to keep everything going quickly, but a whisk and some muscle will work just fine, too.

Pour mixture back into the pot. Turn heat to medium-low, and stir the mixture constantly until it is thick enough to coat the back of a spoon (napé).

Pour the thickened custard through the strainer and into the baggie that set up earlier. The strainer will hold back any large masses of garlic (don't worry, the flavor is already infused) and the vanilla bean pods (if you haven't already taken them out). Carefully zip the baggie shut, removing excess air.

Fill that bowl of ice about 2/3 of the way with cold water, then set the baggie in it (leaving the top, zippered part sticking out). Squish the mixture around to help it cool down quickly. You can let it sit in the water and come back every once in a while to move it around again. It should be cold after 30 minutes.

Churn it:

Transfer the cold custard to your ice cream maker and process according to manufacturer's instructions. When you hear the machine just starting to stop, add the chunks of chocolate to combine. When it's done churning, it should be the consistency of soft serve. You can eat it like this, or you can transfer it to a freezer-safe container and let freeze until firm, 2 hours or so.

Black Garlic Hot Chocolate - Shared by Garlic Matters

Prep time:  2 mins | Cook time:  10 mins | Total time:  12 mins



  • 7oz or 200g semi sweet chocolate, broken up to small pieces

  • 2 1/2 cups full fat milk

  • 10 black garlic cloves

  • scant 1/2 cup hot water


  1. Place black garlic cloves in a mug, submerge them in hot water and leave to soften for a few minutes.

  2. Pour the black garlic with water and a good splash of milk into a food processor and process it all until smooth.

  3. When done, pour it into a saucepan and add remaining milk and chocolate pieces. Stirring it constantly, slowly bring all your hot chocolate ingredients to simmer. When all is melted and well combined, remove the saucepan off the heat.

  4. Serve your hot chocolate straight away nice and hot.

Black Garlic Chocolate Cake with Raspberry Sauce - Shared by Sift & Whisk

Prep Time: 15 mins | Bake Time: 45 mins | Servings: 12



  • Cake Magic

  • 1 cup unsalted butter

  • 1 teaspoon sea salt

  • 1 cup water

  • 2 cups all-purpose flour

  • 1 3/4 cups granulated sugar

  • 1 1/2 teaspoons baking soda

  • 2 large eggs

  • 1/2 cup sour cream

  • 1 teaspoon vanilla extract

  • 1 Black Garlic head

For the Raspberry Sauce

  • 2 cups fresh raspberries

  • 2 Tablespoons granulated sugar

  • 1/2 Tablespoon lemon juice


Place the rack in the center of the oven and preheat to 350 degrees F. Brush cake magic onto the inside of a 10-cup Bundt cake pan (alternatively, butter and flour the inside of the cake pan). In a medium saucepan, combine the butter, cocoa powder, salt and water. Melt over medium heat, stirring tom combine. Remove from the heat and set aside.

In a large mixing bowl, whisk together flour, sugar and baking soda. Gradually pour in the chocolate mixture, whisking constantly with your opposite hand until the mixture is smooth. Add eggs, one at a time, whisking until combined after each addition. Whisk in the sour cream and vanilla extract until smooth.

Chop the head of black garlic in half, then remove cloves from the skin and place in a small mixing bowl. Mash cloves into a paste with the back of a spoon. Whisk the black garlic paste into the cake batter until smooth. Pour the batter into your prepared Bundt cake pan and bake until a toothpick or cake tester inserted in the cake comes out clean, 40 - 45 minutes. Place pan on a wire rack to cool for 15 minutes, then invert the cake onto the wire rack and let it cool completely.

For the Raspberry Sauce: Combine all ingredients in a saucepan. Cook over medium heat, mashing the raspberries slightly, until raspberries are broken down, about 8 - 10 minutes. Remove from heat and strain into a liquid measuring cup through cheesecloth or a fine mesh strainer to remove the seeds. Pour over the top of the cake, then serve (with fresh raspberries, if desired).

Black Garlic-Dark Chocolate and Vanilla Bean-White Chocolate Marble Brownies - Shared by the PINTEREST Community 

Prep Time:  30 mins | Bake Time:  25-30 mins | Servings: 2 dozen



Vanilla Bean White Chocolate Batter

  • 200 g (7 oz) white chocolate

  • 113 g (1 stick or 8 tablespoons) unsalted butter

  • 150 g (3/4 cup) granulated white sugar

  • 2 large eggs

  • 185 g (1 1/4 cups) all purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon sea or kosher salt

  • 1 teaspoon vanilla extract

  • 1 vanilla bean

Black Garlic Dark Chocolate Batter

  • 200 g (7oz) bittersweet chocolate

  • 113 g (1 stick or 8 tablespoons) unsalted butter

  • 150 g (3/4 cup) dark brown sugar

  • 2 large eggs

  • 125 g (3/4 cup plus 1 tablespoon) all purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon sea or kosher salt

  • 1 Black Garlic head


Preheat an oven to 350˚F and lightly spray a 9 inch x 13 inch baking pan with neutral flavored oil. Line the pan with a sheet of parchment paper that overhangs the edges by 2 inches (the spray will help it stick to the pan).

Chop the white chocolate into 1/4 inch pieces and place in a medium sized microwaveable bowl. Add the butter and microwave for 30 seconds. Stir and microwave again for 30 seconds. Take the bowl out and stir until all the white chocolate is melted. White chocolate scorches easily so be careful. You can also use a double boiler to melt the white chocolate.

Once the white chocolate is melted, stir in the white sugar until incorporated. Add the eggs one at a time, beating with a fork until incorporated. Add the flour, baking powder, salt and beat until incorporated. Split the vanilla bean lengthwise and scrape the seeds into batter, reserving the vanilla pod for another purpose. Add the vanilla extract as well and stir to incorporate. Set aside while you make the dark chocolate batter.

Chop the dark chocolate into 1/4 inch pieces and place in a medium sized microwaveable bowl. Add the butter and microwave for 30 seconds. Stir and microwave one more time for 30 seconds. Stir until all the chocolate is melted. If you have any stubborn pieces that won’t melt after stirring, place it back in the microwave for 15 seconds more. You can also use a double boiler to melt the dark chocolate.

Once the dark chocolate is melted, stir in the brown sugar until incorporated. Add the eggs one at a time, beating with a fork until incorporated. Add the flour, baking powder, salt and beat until incorporated.

Take the head of black garlic and cut the top off with a sharp knife. Remove the cloves of black garlic from its skin, and place in a small bowl or onto a cutting board. Mash the black garlic until it is a paste and beat it into the dark chocolate batter.

Spoon the white chocolate and dark chocolate batter into the prepared pan, alternating spoonfuls. Using a butter knife, swirl the batter around to marble them together. Don’t over-mix, you want the batter to be marbled not blended. Place in oven and bake for 25 to 30 minutes, or until a toothpick inserted into the middle of the pan comes out clean and the edges of the pan start to look golden brown. Cool in the pan and then remove by grasping the parchment paper by its sides and lifting the brownies straight up.