| F CHOCOLATE MINT COOLER & ICED CHOCOLATE MILK |
| CHOCOLATE CHIP COOKIES |
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| Preheat the oven to 190°C
(375°F). Cream butter, sugar and brown sugar together until light and fluffy. Add eggs and beat thoroughly. Sift flours, salt and bicarbonate of soda into mixture and beat. Stir in orange rind, chocolate chips or drops, and nuts. Grease a baking sheet. Roll teaspoonfuls of mixture into balls, place them on baking sheet and press with a fork. Baked for about 10 minutes until golden brown. Cool and serve. Makes about 48 |
CHOCOLATE COINTREAU MOUSSE |
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| Break chocolate bar into small pieces.
Place chocolate and black coffee in a small bowl standing over a pan of hot water over
gentle heat. Stir continuously until chocolate melts and becomes creamy. Cook gently for 2
to 3 minutes. Remove bowl and stir in butter and Cointreau until butter dissolves. Cool slightly before beating in egg yolks. Whisk egg whites until stiff and fold them into chocolate mixture. Spoon into glasses or individual dishes and chill in refrigerator until set (about 1 hour). Serve decorated with a swirl of whipped cream and caraque. This mousse is very rich and a little goes a long way. It looks attractive served in small china pots and can then be streched to serve 6 people. Serves 4 |
CHOCOLATE PEPPERMINT LEAVES |
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| Chocolate leaves are the perfect
finishing touch for cakes or deserts. They also make an elegant decoration for a plate of
chocolates for your dinner party. Choose leaves that are perfect, shiny and heavily veined
such as rose, camellia or gardenia leaves, or ivy. Clean and dry leaves. Melt chocolate by the standard method and add 2 to 3 drops peppermint oil flavouring. Paint the back of each leaf with chocolate, place on a tray and leave to set. Gently peel leaves off chocolate. To vary, use white chocolate coloured with oil-based food colouring and flavoured with other flavours; make pale pink leaves, for instance, with strawberry oil flavouring. |
TEN MINUTE TRUFFLES |
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| Heat cream in a saucepan until boiling.
Remove from heat. Stir in chopped chocolate until melted. Refrigerate mixture until cool. Beat mixture at high speed with an electric mixer for 2 to 3 minutes. Add Grand Marnier or cognac. Spoon onto a greased tray and freeze until set. Use as a filling for chocolate moulds, or roll into balls and dust with cocoa powder, or roll in crushed nuts. |
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CHESTNUT CREAMS |
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| Melt chocolate andcopha over hot water,
remove and allow to cool without setting. Cream butter and beat in chestnut spread and rum. Stir in cooled chocolate mixture. Melt additional chocolate over hot water.Place 36 coloured foil cases on a tray and pour ½ teaspoon melted chocolate into each case, just enough to cover base.Reserve remaining melted chocolate. Place chestnut mixture into a piping bag fitted with a fluted tubeand pipe swirls of mixture into foil cases. Trickle reserved melted chocolate over chestnut mixture in cases. Refrigerate until required. |
CRUNCHY CLUSTERS |
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| Place the chocolate, honey and coffee in a pan and heat gently until melted. Stir in the cereal and walnuts until thoroughly mixed. Spoon into paper cake cases and leave to set. | ||
CHOCOLATE ROCKS |
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| Whisk the egg whites until
very stiff and dry looking. Gradually whisk in the sugar, then fold in the cocoa and all but 1 tablespoon of the almonds. Place small mounds of the mixture on a baking sheet lined with non-stick paper and bake in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 15 to 20 minutes. Leave to cool,then remove from the paper. Place the chocolate and milk in a small pan and heat gently until melted. Spoon a little over each ‘rock’ and sprinkle with the remaining nuts. Makes about 15 |
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PRALINE DIAMONDS, CHOCOLATE RUM TRUFFLES & MAGIC MINTIES |
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| Magic Minties : 5 g (1 oz) butter or margerine 150 g (5 oz) plain chocolate, broken into pieces 2 tablespoons water 125 g (4 oz) digestive biscuits, crushed To Finish (optional): 75 g (3 oz) plain chocolate, melted |
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| Praline Diamonds : To make the praline, place the sugar and almonds in a small heavy-based pan and heat very gently until the sugar caramelizes and the almonds begin to split. Turn onto an oiled baking sheet and leave until cool, then crush in a mouli-grater or in a food processor. Place the chocolate and coffee in a pan and heat very gently until melted.Stir in the praline mixture and turn into a lined and greased shallow 15 cm (6 inch) square tin. Leave to set, then turn out and cut into diamond shapes. Dip one end of each diamond into the melted chocolate, if using. Allow the excess to drip away, then place on a baking sheet lined with greaseproof paper to set. Serve in paper sweet cases. Makes 24 |
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Chocolate Rum Truffles : Place the chocolate and cream or milk in a small pan and heat gently until melted. Add the egg yolk and rum and mix thoroughly. Leave in a cool place to chill until firm enough to handle. Roll teaspoonfuls of the mixture into small balls. Place the cocoa in a small plastic bag, drop in a few truffles at a time and shake until coated. Serve in paper sweet cases. Makes about 20 Orange Truffles : |
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Magic Minties : Place the butter or margarine, chocolate and water in a pan and heat gently until melted. Stir in the biscuit crumbs and peppermint essence and mix thoroughly. Allow to cool. Turn onto a strip of foil. Shape into a roll about 3.5 cm (1½ inches) in diameter, wrapping the roll in the foil, then form into a cylindrical shape. Cut into 5 mm (¼ inch) slices. Partially coat with the chocolate as for Praline Diamonds if desired. Makes 20 |
HOT CHOCOLATE FROTH & CHOCOLATE MILK SHAKE |
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| Hot Chocolate Froth : Place the chocolate and boiling milk in an electric blender on maximum speed for 15 seconds. Pour into mugs and sprinkle with coffee granules to serve. Serves 2 Chocolate Milk Shake : Place all the ingredients, except 1 scoop ice cream, in an electric blender or food processor and blend on maximum speed for 15 seconds. Pour into tumblers and top with remaining ice cream. Serve immediately, sprinkled with chocolate curls. Serves 2 |
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CHOCOLATE MINT COOLER & ICED CHOCOLATE MILK |
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| Chocolate Mint Cooler : Place the chocolate and hot water in an electric blender or food processor and blend on maximum speed for 10 seconds. Add the remaining ingredients and blend for 15 seconds. Pour intotall glasses and sprinkle with grated chocolate to serve. Makes 2 Iced Chocolate Milk : Place the chocolate and boiling water in an electric blender or food processor and blend on maximum speed for 10 seconds. Add the milk and blend for a further 10 seconds. Allow to cool, then chill before serving, topped with a whirl of whipped cream. Serves 2 Back to top |
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CHOCOLATE CANDY PEEL WITH COINTREAU |
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| 2 oranges 300 g (10 oz) sugar 1¼ cups (300 ml/10 fl oz) water 125 ml (4 fl oz) Cointreau 90 g (3 oz) dark or cooking chocolate, melted Cut orange into quarters. Peel off skin and discard flesh. Remove all pith with a very sharp knife. Cut skin into long strips and rinse under cold running water. Bring sugar, water and Cointreau to the boil. Add orange strips and simmer for at least 2 hours. Add a little hot water if syrup becomes frothy. Lift out strips onto a cookihng rack and flatten them with a spatula. Leave to crystallise for 3 hours or, preferably, overnight. Dip strips in melted chocolate and place on a foil-lined tray to set. Store remaining strips in an airtight jar until you are ready to use them. |
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SAUCES & TOPPINGS |
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| Basic Chocolate sauce : This simple, rich, smooth chocolate sauce can be used with freshly baked brioches or with hot puddings, fruit or ices. Cut chocolate into small pieces and melt in a bowl over a pan of hot water.Heat sugar and water in a saucepan, stirring continually until sugar dissolves. Boil syrup gently for 5 minutes. Carefully stir sugar syrup into chocolate. Return mixture to saucepan and, stirring continually, bring it to a simmer. Let it simmer for 7 to 10 minutes or until sauce thickly coats the back of a woodden spoon. Caraque : Melt chocolate and butter over a double boiler. Allow to cool a little, then pour onto a hard flat surface, such as marble or the back of a metal baking dish or tray. Spread out quickly with a spatula. When chocolate is firm but not completely hard, scrape the surface with a heavy kitchen knife or a spatula warmed in hot water. Put the blade at a 45° angle to the table and push. The chocolate will form long cylindrical curls which will break very easily, so treat them with care. Avoid touching caraque if possible as the warmth of your hands will melt the chocolate very quickly. Creamy Chocolate Sauce : In a saucepan, combine drinking chocolate with evaporated milk and syrup. Bring mixture to a boil, over medium heat, stirring constantly. Simmer for 5 minutes. Remove from heat, add vanilla and butter. Serve hot. Makes 1¼ cups (310 ml/10 fl oz) |
