CHOCO FILLING RECIPES

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CHOCO-MINT ROLL RECIPE - BBC FOOD



Choco-mint roll recipe - BBC Food image

This cheaty chocolate mint roll is one of my favourite no-bake cakes. You can use either leftover or shop-bought cake, which will be broken into crumbs and simply pressed into shape. Covered in chocolate-coated mint leaves and filled with a mint cream, it’s a fresh take on the chocolate roulade in more ways than one!

Provided by Nadiya Hussain

Prep Time 1 hours

Cook Time 30 minutes

Yield Serves 8

Number Of Ingredients 9

about 35 large fresh mint leaves
60g/2¼oz dark chocolate
20 chocolate-covered mini rolls (2 packs)
50g/1¾oz milk chocolate, roughly chopped
50ml/2fl oz double cream
¼ tsp mint extract
150ml/¼ pint double cream
1½ tbsp caster sugar
10 fresh mint leaves

Steps:

  • If you are making the decorations, start by lining a baking tray with some baking paper and laying the mint leaves on it, with their undersides facing upwards. Heat the chocolate until it just starts to melt and mix until it is runny. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Chill in the fridge until completely set.
  • Now line a 23cm/9in square cake tin with baking paper and set aside. Take the mini rolls out of the packets and add to a food processor. Pulse until the mixture begins to form a dough. Transfer to the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Place in the fridge while you make the ganache and filling.
  • Make the ganache by heating the chocolate and cream in a saucepan over a low heat. Leave to melt, stirring occasionally. As soon as the chocolate has melted, mix in the mint extract and mix well to form a smooth, glossy ganache. Set aside to cool at room temperature.
  • To make the mint cream, put the cream in a bowl. Put the sugar and mint leaves in a mortar and use the pestle to grind to a minty green, wet sugar. Start whipping the cream and as soon as it starts to thicken, add the minty sugar and mix through. Take the cake out of the tin and layer the cream evenly on top.
  • Roll the cake, starting with the edge closest to you and using the paper underneath to help. As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. If the roll cracks, just pinch to bring together. As bakes go it’s forgiving, so go for it.
  • As soon as it’s out of the fridge, take a dollop of the ganache and spread a thin layer over the roll, then stick your minty leaves on top to decorate (if using).

CHOCOLATE PROFITEROLES RECIPE - BBC FOOD



Chocolate profiteroles recipe - BBC Food image

James Martin's profiteroles are as light as air, topped with chocolate and filled with a delicate orange cream.

Provided by James Martin

Prep Time 1 hours

Cook Time 1 hours

Yield Makes about 20 profiteroles

Number Of Ingredients 11

200ml/7fl oz cold water
4 tsp caster sugar
85g/3oz unsalted butter, plus extra for greasing
115g/4oz plain flour
pinch salt
3 medium free-range eggs, beaten
600ml/1 pint double cream
1 orange, zest only
100ml/3½fl oz water
80g/3oz caster sugar
200g/7oz good-quality dark chocolate, broken into pieces

Steps:

  • Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.
  • For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.
  • Turn up the heat, then quickly pour in the flour and salt all in one go.
  • Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
  • Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
  • Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger - this helps to make a crisper top.
  • Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown - if the profiteroles are too pale they will become soggy when cool.
  • Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
  • For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
  • For the chocolate sauce, place the water and sugar into a small saucepan and bring to the boil to make a syrup. Reduce the heat to a simmer and place the chocolate into a heatproof bowl set over the pan. Heat, stirring occasionally, until melted. Take the pan off the heat, pour the syrup mixture into the chocolate and stir until smooth and well combined.
  • To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold.

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