CHOCOLATE AT CHRISTMAS RECIPES

Steps:

• 1. To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat.
  2. Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.
  3. Line a dish (20cm x 30cm) with the sponge fingers (or Genoese sponge, if you’ve made it), carefully pour over the hot sweetened coffee and drizzle over the Vin Santo or sweet sherry.
  4. Spread the chocolate ganache over the top in an even layer.
  5. In a food processor, blitz the ricotta, mascarpone, vanilla bean paste and honey until super-smooth. Spoon this creamy mixture evenly on top of your chocolate layer.
  6. Place in the fridge for at least 2 hours, to set. Serve with a good grating or shaving of chocolate and a fine grating of orange or clementine zest. Heaven.

Steps:

• 1. Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
  2. Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
  3. Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
  4. Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.