More Chocolate Recipes - Perfect For a Sweet Tooth! |
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Chocolate and Baileys Cheesecake Ingredients For the base 175 g digestive biscuits For the filling 250 g Dark chocolate For the sauce 200 g Dark chocolate Lightly oil 20cm loose bottom tin. To make the base process the biscuits,hazelnuts and brown sugar mix in the melted butter. Press into the tin and place in the fridge while you make the filling. To make the filling melt the chocolate over a pan of simmering water. Meanwhile heat the icing sugar and cream cheese together until smooth and then fold in the whipped cream. Remove from the heat and fold this mixture in to the melted chocolate and add the baileys Irish cream. Carefully spoon over the biscuit base and level the surface. Refrigerate for 2 hours until firm. When the cheesecake it set make the sauce. Melt the chocolate in a bowl over some simmering water. In a separate pan combine the milk, cream and caster sugar and bring up to a simmer. Whisking all the time pour in the milk / cream mixture over the chocolate. Add the butter make sure the milk / cream mixture is well incorporated. Serve the cheese cake with a little of the chocolate sauce. White Chocolate Pots Ingredients 250g white chocolate Melt the white chocolate until smooth for a total of 3 minutes in the microwave (stirring occasionally) or over a pan of hot water. -Whip the cream until stiff. Dark Chocolate Sorbet Ingredients 250 g caster sugar To serve 100 g fresh raspberries Put the sugar in a pan with 600ml (1pt) water. Bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes until syrupy. Finely chop the chocolate and place in a bowl with the cocoa. Pour in a little hot syrup, stirring until the chocolate melts, then gradually stir in the remaining syrup until the mixture is smooth. Leave to go cold. Churn the mixture in an ice-cream maker for 30 minutes until frozen. Alternatively, transfer to an airtight, freezer-proof container and freeze for 6 hours. Stir every hour to break up the ice crystals. To serve, lightly crush the raspberries with the icing sugar. Spoon into cups ad place the sorbet on top. Garnish with a sprig of mint. Chocolate pannacotta Ingredients For the Pannacotta 1 litre double cream For the Chocolate Sauce 300 g chocolate 70% Heat 750ml of the cream in a thick-bottomed pan. Add the vanilla, bring to the boil and simmer to reduce by one-third. Remove the pods and scrape the seeds into the cream. Soak the gelatine in the milk for 15 minutes. Remove the gelatine, then heat the milk until boiling. Return the gelatine to the milk and stir until dissolved. Add to the hot cream, and cool. Whip the remaining cream with the icing sugar. Fold into the cooled, cooked cream. Pour into 200ml bowls, and allow to set in the fridge for two hours. Break up the chocolate and melt with the butter in a bowl over simmering water. Turn out the set cream on to plates, pour over the chocolate, and serve immediately. This has to be done at the last minute or the chocolate will stiffen. Poached Pears with Chocolate Sauce Ingredients 4 pears Carefully peel the pears from tip to base in one strip, to give them a neat shape. Place in a pan of apple juice, making sure they are totally submerged, add the star anise and honey simmer gently for 15 minutes. Remove from the heat and leave to cool. Reduce the liquid by half and allow to cool. Pour over the pears. Melt chocolate in a bain marie. Add the cream and mix until smooth. Serve with the pears.
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