CHOCOLATE SEMIFREDDO | JAMIE OLIVER RECIPES
Yield 12
Number Of Ingredients 6
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Taco Party from Together – see the full collection of menus here. GET AHEAD Line a 1.5-litre freezer-proof terrine mould or loaf tin with a double layer of clingfilm, letting it overhang at the edges. Melt the chocolate in a large heatproof bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Remove and allow to cool while you separate the eggs. Whisk the egg whites with a pinch of sea salt until super-stiff, then in a separate bowl, whisk the cream with the sugar until it forms soft peaks. Stir the rice pudding and cocoa into the melted chocolate, then whisk up the egg yolks and fold in with a spatula, followed by the cream. Finally, fold in the whites, working from the outside in and from bottom to top, until fully mixed but being mindful to retain as much air as possible. Pour into the lined mould, fold in the overhanging clingfilm to cover, then freeze overnight. TO SERVE Move the semifreddo from freezer to fridge 2 hours before you want to eat so you have a semi-frozen, sliceable dessert. Turn it out on to a serving platter, and sprinkle over the Hazelnut brittle and Spiced dust. Nice with shaved or grated chocolate, too.
Nutrition Facts : Calories 211 calories, FatContent 13.4 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 19.8 g carbohydrate, SugarContent 17.1 g sugar, SodiumContent 0.1 g salt, FiberContent 0.3 g fibre
CHOCOLATE FUDGE CRINKLE BISCUITS RECIPE - BBC GOOD FOOD
Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
Provided by Anamaria Cook
Categories Afternoon tea, Treat
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield Makes 35-40 mini biscuits
Number Of Ingredients 7
Steps:
- Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
- Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
- Bake in the centre of the oven for 10 mins – they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.
Nutrition Facts : Calories 67 calories, FatContent 2 grams fat, SaturatedFatContent 0.4 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.04 milligram of sodium
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