CHOCOLATE FRIDGE RECIPES
TIRAMISù | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES
This is my Christmas take on the undeniably decadent yet simple, classic Italian dessert of tiramisù. Jools prefers this version, as it doesn’t contain raw eggs, and I’ve lightened it up by pairing mascarpone with glorious ricotta cheese.
Total Time 40 minutes
Yield 12
Number Of Ingredients 10
Steps:
- To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat.
- 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.
- 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.
- Spread the chocolate ganache over the top in an even layer.
- 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.
- 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.
Nutrition Facts : Calories 309 calories, FatContent 23.6 g fat, SaturatedFatContent 15.8 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 16.7 g carbohydrate, SugarContent 14.3 g sugar, SodiumContent 0.2 g salt, FiberContent 1 g fibre
CHOCOLATE CHEESECAKE RECIPES | BBC GOOD FOOD
Serve chocolate cheesecake for an easy dessert that's sure to please at a dinner party. Choose from white, milk or dark chocolate, fruity or boozy.
Provided by Good Food team
Number Of Ingredients 1
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CHOCOLATE & CHESTNUT YULE LOG | CHOCOLATE RECIPES | JAMIE ...
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 447 calories per serving
Total Time 1 hours 20 minutes
Calories 447 calories per serving
- Preheat the oven to 180ºC/gas 4. Line a 26cm x 37cm swiss roll tin with baking paper, making sure it is higher than sides.
- Blitz the walnuts in a food processor until finely ground, then add the baking powder and a pinch of sea salt.
- Separate the eggs. Use an electric beater to whisk the egg whites to firm peaks. Gradually beat in half the sugar, till glossy.
- In another bowl, whisk the egg yolks with the remaining sugar until pale and thick. Gently fold in the walnut mixture, flour and cocoa. Using a large metal spoon, fold the egg white mixture into the nut mixture, a little at a time. Spoon into the tin and bake for 25 minutes, until an inserted skewer comes out clean and the sponge is springy.
- While still warm, lay a sheet of baking paper over the sponge and flip it out of the tin. Peel off the tin lining and leave to cool for 5 to 10 minutes. Drizzle the cake with the marsala and roll from the longest edge, the paper inside. Cover with a damp cloth. Melt the chocolate in a bowl set over a pan of simmering water. Put the icing sugar in a food processor with the butter and blitz to cream. Add the slightly cooled chocolate and pulse till smooth. Place in a bowl and chill in the fridge for 30 minutes. Whisk the cream until just starting to peak and then gently stir in the chestnut purée. When the sponge is cool, unroll and spread with the cream, leave a 2cm border around the edge. Re-roll the cake, without the paper but using it as a guide.
- Spread the chocolate icing on top. Make wood-effect with a fork, then dust with icing sugar.
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CHOCOLATE CHEESECAKE RECIPES | BBC GOOD FOOD
Serve chocolate cheesecake for an easy dessert that's sure to please at a dinner party. Choose from white, milk or dark chocolate, fruity or boozy.
From bbcgoodfood.com
From bbcgoodfood.com
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CHOCOLATE POTS | CHOCOLATE RECIPES | JAMIE OLIVER
The beauty of this dessert is that it is so smooth, silky and rich. Small servings are the key – I generally use espresso cups as they’re the ideal size. Chocolate pots are brilliant for dinner parties as you can make them up the day before and stick them in the fridge.
From jamieoliver.com
Total Time 5 minutes
Calories 355 calories per serving
From jamieoliver.com
Total Time 5 minutes
Calories 355 calories per serving
- In a thick-bottomed pan, heat the cream until nearly boiling. Snap in the chocolate and stir in until melted and smooth. Remove and set aside for 1 minute and allow to cool slightly.
- Beat in the egg yolks and brandy and stir until combined. Stir in the butter and a pinch of sea salt until the mixture is smooth.
- Pour into small individual serving pots and pop in the fridge to set for about 2 hours. Serve with your favourite biscuit to dip in.
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