SM 2002-10 p.59 [01.070.01]
8-10 slices
Preparation / Cooking time: about 2h [incl cooling]
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
A very chocolatey mousse
SM 2002-02 p.58 [01.069.01]
Serves 6
Preparation / Cooking time: about 3h all told (incl. chilling)
Serves 6
Preparation / Cooking time: about 3h all told (incl. chilling)
Frozen chocolate mocha soufflé
SM 2002-03 p.55 [01.061.03]
Serves 6–8
Coffee: espresso powder
Advance preparation: Freeze for 3–4 hours, remove from freezer an hour before serving. Can be served chilled as well as frozen.
Serves 6–8
Coffee: espresso powder
Advance preparation: Freeze for 3–4 hours, remove from freezer an hour before serving. Can be served chilled as well as frozen.
Easter egg cupcakes
SM 2002-03 p.55 [01.061.02]
Makes 12
Chocolate: bar, 12 sugar-coated chocolate eggs
Almond: ground
Cheese: cream cheese
Makes 12
Chocolate: bar, 12 sugar-coated chocolate eggs
Almond: ground
Cheese: cream cheese
Chocolate melting moments
SM 2002-03 p.55 [01.061.01]
Makes 16–18
Cereal: chocolate-coated, e.g. Choco Snaps or Coco Pops
Makes 16–18
Cereal: chocolate-coated, e.g. Choco Snaps or Coco Pops
Italian chocolate and hazelnut torta
SM 2002-11 p.101 [01.049.01]
Serves 6–8
Advance preparation: chill for a minimum of 3 hours.
Serves 6–8
Advance preparation: chill for a minimum of 3 hours.
Tiny Florentines
SM 2002-11 pp.98–99 [01.048.02]
Makes about 20
Dried fruits = mixed peel, glace cherries, and sultanas or crystallized fruits.
Makes about 20
Dried fruits = mixed peel, glace cherries, and sultanas or crystallized fruits.
Chocolate and pear biscuit tart
SM 2003-05 p.76 [04.019.01]
Serves 8
This is essentially quite easy to make, but it can be a bit logistically tricky if you don't plan out the timings in advance—there are several different stages involving chilling pastry, waiting for mixtures to cool, etc. Well worth the effort, though.
As usual, the Mammal reduces the amount of sugar in recipes for cakes, puddings, etc; if you have a sweet tooth, you may prefer to revert to the quantities in the original recipe, which are given in square brackets.
Ingredients for the base
150g (5oz) plain flour, plus extra for rolling
1 level tablespoon cocoa powder
40g (1.5oz) icing sugar, plus extra to dust [50g; 2oz]
75g (3oz) butter, cut into small dice
1 large egg
Ingredients for pears
250ml (9fl oz) white wine
175g (6oz) caster sugar [200g; 7oz]
Juice 1 lemon
4* conference pears, peeled, halved and cored
510ml (18fl oz) water
* Note: depends on size of pears; often, 3 will be plenty.
Ingredients for the filling
100ml (3.5fl oz) double cream
55ml (2fl oz) whole milk
25g (1oz) butter, chilled and cut into dice
200g (7oz) plain dark cooking chocolate (50% cocoa solids), chopped small
1 large egg, beaten
1.5 tablespoons caster sugar [2]
Equipment: 20cm (8in) deep fluted loose-bottomed flan tin, well buttered; greaseproof paper; baking beans. (In practice, you can get away without the baking beans and a non-fluted tin will do perfectly well.)
Method
To make the pastry base, put the flour, cocoa powder and icing sugar into a food processor and pulse until mixed. Add the butter and process, using the pulse action, until the mixture resembles fine breadcrumbs. Add the egg and pulse again until the mixture just comes together. If needed, add a little water to bring the pastry together. Form into a ball, wrap in clingfilm and regrigerate for 1 hour.
Meanwhile, combine the wine, sugar, lemon juice, and water in a large pan; bring to the boil, stirring to dissolve the sugar. Add the pear halves, turn down the heat, and poach them for about 10 minutes or until they are tender. Lift out of the liquid and leave to cool.
When the pastry has chilled, pre-heat the oven to 190°C (375°F; gas mark 5). Roll out the pastry on a lightly floured surface, and use it to line the flan tin. Prick the base, line with greaseproof paper and baking beans, then bake for 20 minutes. Take out and leave to cool. Lower the oven temperature to 150°C (300°F, gas mark 2).
To make the filling, bring the cream and milk to the boil in a pan, then add the butter. Take off the heat and add the chocolate; set aside for 5 minutes, then stir until smooth. Beat in the egg and sugar, then pour into the flan tin. Make sure the pears are well drained, then arrange them on top of the filling (leave them as they are or fan them without cutting right through).
Place the tart on a baking sheet and cook in the top half of the oven for 25–30 minutes, until the chocolate is just set. Take out of the oven and leave for up to 30 minutes until set. Serve warm, dusted with icing sugar, or keep till later and serve cool.
Per serving: 528cals; 30g fat (of which 18g saturated); 6g protein; 58g carbohydrates; [35g] added sugar; 2g fibre.
Serves 8
This is essentially quite easy to make, but it can be a bit logistically tricky if you don't plan out the timings in advance—there are several different stages involving chilling pastry, waiting for mixtures to cool, etc. Well worth the effort, though.
As usual, the Mammal reduces the amount of sugar in recipes for cakes, puddings, etc; if you have a sweet tooth, you may prefer to revert to the quantities in the original recipe, which are given in square brackets.
Ingredients for the base
150g (5oz) plain flour, plus extra for rolling
1 level tablespoon cocoa powder
40g (1.5oz) icing sugar, plus extra to dust [50g; 2oz]
75g (3oz) butter, cut into small dice
1 large egg
Ingredients for pears
250ml (9fl oz) white wine
175g (6oz) caster sugar [200g; 7oz]
Juice 1 lemon
4* conference pears, peeled, halved and cored
510ml (18fl oz) water
* Note: depends on size of pears; often, 3 will be plenty.
Ingredients for the filling
100ml (3.5fl oz) double cream
55ml (2fl oz) whole milk
25g (1oz) butter, chilled and cut into dice
200g (7oz) plain dark cooking chocolate (50% cocoa solids), chopped small
1 large egg, beaten
1.5 tablespoons caster sugar [2]
Equipment: 20cm (8in) deep fluted loose-bottomed flan tin, well buttered; greaseproof paper; baking beans. (In practice, you can get away without the baking beans and a non-fluted tin will do perfectly well.)
Method
To make the pastry base, put the flour, cocoa powder and icing sugar into a food processor and pulse until mixed. Add the butter and process, using the pulse action, until the mixture resembles fine breadcrumbs. Add the egg and pulse again until the mixture just comes together. If needed, add a little water to bring the pastry together. Form into a ball, wrap in clingfilm and regrigerate for 1 hour.
Meanwhile, combine the wine, sugar, lemon juice, and water in a large pan; bring to the boil, stirring to dissolve the sugar. Add the pear halves, turn down the heat, and poach them for about 10 minutes or until they are tender. Lift out of the liquid and leave to cool.
When the pastry has chilled, pre-heat the oven to 190°C (375°F; gas mark 5). Roll out the pastry on a lightly floured surface, and use it to line the flan tin. Prick the base, line with greaseproof paper and baking beans, then bake for 20 minutes. Take out and leave to cool. Lower the oven temperature to 150°C (300°F, gas mark 2).
To make the filling, bring the cream and milk to the boil in a pan, then add the butter. Take off the heat and add the chocolate; set aside for 5 minutes, then stir until smooth. Beat in the egg and sugar, then pour into the flan tin. Make sure the pears are well drained, then arrange them on top of the filling (leave them as they are or fan them without cutting right through).
Place the tart on a baking sheet and cook in the top half of the oven for 25–30 minutes, until the chocolate is just set. Take out of the oven and leave for up to 30 minutes until set. Serve warm, dusted with icing sugar, or keep till later and serve cool.
Per serving: 528cals; 30g fat (of which 18g saturated); 6g protein; 58g carbohydrates; [35g] added sugar; 2g fibre.
Real Hot Chocolate
SM 2002-05 p.52 [01.038.03]
Serves 2
Make this with anything over 50% chocolate—the Mammal generally goes for around 70%, but it's all a matter of taste. You can also experiment with flavours and added oopmh: chilli or cardamom chocolate, for instance, or orange-flavoured dark choc with a shot of Cointreau added at the end, or (this one works well) 75–85% with a shot of Bailey's.
Ingredients
110g (4oz) dark chocolate
340–400ml (12–14 fl oz) full-cream milk
Method
Break the chocolate and put into a small basin resting on a saucepan of simmering water. Leave to melt without disturbing.
Bring the milk to the boil in a small saucepan. As it warms, pour a little into the chocolate, stirring. Once it has boiled, pour it into the chocolate, beating with a whisk to get a thick froth on top. Pour into 2 large cups.
© Sainsbury's Magazine
Serves 2
Make this with anything over 50% chocolate—the Mammal generally goes for around 70%, but it's all a matter of taste. You can also experiment with flavours and added oopmh: chilli or cardamom chocolate, for instance, or orange-flavoured dark choc with a shot of Cointreau added at the end, or (this one works well) 75–85% with a shot of Bailey's.
Ingredients
110g (4oz) dark chocolate
340–400ml (12–14 fl oz) full-cream milk
Method
Break the chocolate and put into a small basin resting on a saucepan of simmering water. Leave to melt without disturbing.
Bring the milk to the boil in a small saucepan. As it warms, pour a little into the chocolate, stirring. Once it has boiled, pour it into the chocolate, beating with a whisk to get a thick froth on top. Pour into 2 large cups.
© Sainsbury's Magazine
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