Dark Chocolate Mousse (Serves 6-8)
An unusual, yet light and airy mousse recipe. Quick to make and great for those who are calorie conscious...
Ingredients: 525g Dark Chocolate
405g Water
Method:
1. In a mixing bowl, place equal quantities of ice and water, for an ice bath. In a small saucepan, boil the water and pour into a separate, smaller bowl.
2. Add the chopped chocolate and stir with a spatula until the chocolate has melted and fully incorporated.
3. Place the bowl of water and chocolate into the ice bath and whisk vigorously until the mixture resembles stiffly whipped cream.
4. Quickly distribute between serving cups and refrigerate immediately. Consume within 3 days.
Lime & Dark Chocolate Cheesecake
An interesting and unusual flavour combination, tastes wonderful in a cheesecake...
Ingredients: 600g Cream Cheese
400g Tin of Condensed Milk
5 Limes (Zest & Juice)
200g Digestive Biscuits
100g Dark Chocolate Chips
50g Unsalted Butter
3 Leaves of Gelatine (Soaked in Cold Water)
Method:
1. Line a 9" springform tin with butter, before covering with greaseproof paper on the bottom and around the sides.
2. For the base, blitz the biscuits, dark chocolate chips and butter in a food processor. Once the mixture comes together, turn it out into the tin and press it into the bottom of the tin and up the sides, using your fingers, to make a crunchy crust. Chill in the fridge while you make the filling.
3. For the filling in a stand mixer, use the paddle to mix the cream cheese, condensed milk and lime zest.
4. In a small saucepan melt the gelatine with the lime juice, once fully melted pour gradually into your cheesecake mix. Mix it thoroughly to ensure all the ingredients are incorporated.
5. Spoon your mixture into the top of the cake mould and smooth out. Place in the fridge overnight to set and serve.
Dark Chocolate & Hazelnut Brownies (Makes 12)
A rich, moreish brownie filled with hazelnuts- a perfect partner for salted caramel ice cream..
Ingredients: 350g Dark Chocolate (Chopped)
250g Unsalted Butter (Diced)
50g Self-Raising Flour
3 Eggs
25
0g Caster Sugar
100g Hazelnuts (Toasted)
Method:
1. Preheat a fan assisted oven to 170 degrees Celsius (or 190, if the oven has no fan). Line a brownie or cake tin with greaseproof paper.
2. Meanwhile, using a medium pan, half fill with water and place on a high heat to bring the water up to the boil. In a separate bowl place the dark chocolate and butter, to melt above the water creating a bain marie.
3. Once melted, whisk the egg yolks with the sugar until pale and fluffy to almost a sabayon thickness and incorporate the two.
4. Add the self-raising flour and hazelnuts. Fold together and scrape the mixture into the brownie tin. Bake for 30-35 minutes.
5. Allow to cool before slicing and warm through to serve.
Dark Chocolate Mousse (Serves 6-8)
