Charlie and the Chocolate Factory Recipes

Book

Charlie and the Chocolate Factory
by Roald Dahl

Explore the chocolate factory, enjoy Willy Wonka's Chocolate River with Pound Cake, chew on some Everlasting Gobstoppers, and even take a bite of Augustus Gloop Fudge with Charlie and Willy Wonka.

Before Charlie found his golden ticket and visited Willy Wonka’s Chocolate Factory, his family ate a lot of cabbage soup. Join Charlie’s family to partake in (vastly improved) Bucket Family Cabbage Soup.

Cook

Willy Wonka's Chocolate River

Complexity: Easy, but heating cream requires careful attention.
Time: 15 minutes.

Ingredients

2 cups heavy cream
1 pound premium semisweet chocolate
1 tablespoon pure vanilla extract
Things to dip, such as pound cake (recipe below), strawberries, bananas, pretzels, or marshmallows.

Directions

Carefully heat the cream on the stove on medium-low heat until hot, stirring constantly to avoid scalding the cream, and turning down heat if needed.
When the cream is hot, remove from heat, add the chocolate, and stir until melted.
Add the vanilla and mix until incorporated.
Use a fondue stand and fuel light underneath to keep the chocolate warm.
Dip pound cake or add-ins in chocolate and enjoy.

Cook

Pound Cake (for Chocolate River)

Complexity: Easy cake.
Time: 15 minutes prep plus 25 minutes cooking.

Ingredients

1 ¾ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup sugar
½ cup lightly salted butter or margarine, softened
½ cup sour cream
1 teaspoon vanilla
½ teaspoons lemon extract
2 eggs

Directions

Preheat oven to 400 degrees. Grease a small loaf pan.
In a small bowl, stir together flour, salt, and baking soda.
In a large bowl, beat sugar and butter with electric mixer until well combined.
Beat in sour cream, vanilla, and lemon extract until well blended.
Beat in eggs, one at a time, until well blended.
Beat in dry ingredients until combined.
Pour batter into loaf pan; bake 20-25 minutes or until a toothpick inserted in center of the cake comes out clean.
Cool 5 minutes on wire rack before removing cake from pan; finish cooling on rack.
Serve warm with fondue, or make ahead and freeze, thawing at room temperature before serving.

Cook

Agustus Gloop Fudge

Complexity: Simple mixing and heating.
Time: 20 minutes.

Ingredients

4 ½ c sugar
1 can (12 oz) evaporated milk
½ cup butter
2 12-oz packages chocolate chips
7 oz marshmallow creme
4 1.5 oz Hershey bars

Directions

Boil sugar, milk, and butter for 10 minutes, stirring constantly.
In a separate bowl, mix together chocolate chips, marshmallow creme, and chocolate bars.
Pour milk mixture over chocolate mixture and stir until melted and combined.
Pour into 9x13 pan. Store in fridge once cooled.

Cook

Bucket Family Cabbage Soup

Complexity: Simple, chopping and cooking in batches.
Time: 40 minutes.

Ingredients

5 tablespoons extra-virgin olive oil
1-1/4 cups small-diced pancetta (about 6 oz. or 6 thick slices)
4 cups large-diced Savoy cabbage (about ½ small head)
2 cups medium-diced onion
1-1/2 cups medium-diced carrot (about 4 medium carrots)
1/2 teaspoon kosher salt; more as needed
2 tablespoons minced garlic
1 tablespoon plus 1 teaspoon minced fresh rosemary
1 teaspoon ground coriander
1 28-oz. can diced tomatoes, drained
7 cups homemade or low-salt canned chicken broth
2 15-1/2-oz. cans small white beans, rinsed and drained (about 2-1/2 cups, drained)
1 to 2 teaspoon fresh lemon juice
Freshly ground black pepper
1 cup fresh breadcrumbs, toasted
1 cup grated Parmigiano-Reggiano

Directions

Heat 2 tablespoons of the olive oil in a 4- to 5-qt. Dutch oven over medium heat. When hot, add the pancetta and cook, stirring frequently, until quite shrunken, golden brown, and crisp, about 6 minutes.
Remove the pan from the heat and with a slotted spoon or strainer carefully transfer the pancetta to a paper-towel-lined plate. Pour off and discard all but 2 tablespoons of the fat from the pan.
Return the pot to medium-high heat and add the chopped cabbage. Cook the cabbage, stirring occasionally, until limp and browned around the edges, about 3 minutes. Remove the pot from the heat again and transfer the cabbage to another plate.
Put the pot back over medium heat and add 2 tablespoons more of the olive oil. When the oil is hot, add the onions, carrots, and salt. Cook, stirring occasionally, until the onions are softened and the vegetables are browned around the edges and beginning to stick to the bottom of the pan, 8 to 9 minutes. Add the last 1 tablespoon of olive oil, the garlic, 1 tablespoon of the fresh rosemary, and the ground coriander and cook, stirring, until the garlic is fragrant, about 1 minute. Add the tomatoes, stir together, and cook the mixture 2 to 3 more minutes.
Return the cabbage to the pan and add the chicken broth. Stir well, bring to a boil, and reduce to a simmer. Cook for 10 to 15 minutes to infuse the broth with the flavor of the vegetables. Add the beans, bring back to a simmer, and cook for a minute or two. Remove the pan from the heat, stir in the remaining 1 teaspoon fresh rosemary, and let rest a few minutes.
Taste the soup and add lemon juice to taste (at least 1 teaspoon). Season with more salt if necessary and a few grinds of pepper. Serve the soup hot, garnished with the reserved pancetta crisps, the toasted breadcrumbs, and the grated Parmigiano.