MAKING CHOCOLATE EGGS RECIPES
CHOCOLATE RECIPES - BBC GOOD FOOD
Indulgent ideas for chocolate such as cupcakes, tarts, brownies, cheesecakes, cookies and truffles.
Provided by Good Food team
Number Of Ingredients 1
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
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CHOCOLATE TIRAMISU | CHOCOLATE RECIPES - JAMIE OLIVER
My double chocolate tiramisù is ramped up a notch with chocolate sponge and extra white chocolate
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 301 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 301 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a large shallow tray (approximately 25cm by 40cm).
- In a large bowl, use an electric hand whisk to whiz the sugar and eggs together for about 4 to 5 minutes, or until light and fluffy. Meanwhile, melt the butter in a small pan on a medium heat, then fold it through the sugar and egg mixture with a spatula. Sieve the flour and cocoa powder into the bowl and carefully fold the mixture together in a figure of eight motion. Once combined, spread the cake mixture across your prepared tray so it’s about 1cm thick. Cook for 10 minutes, or until firm and springy to the touch. Leave to cool.
- Meanwhile, smash the white chocolate and add it to a glass bowl with milk. Sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl, and leave to melt, stirring occasionally, until smooth. Leave to cool a little.
- Carefully mix the mascarpone with the caster sugar, egg yolk and vin santo. Once combined, fold through the melted white chocolate. The sponge should be fairly cool by now, so tear it into chunks and use it to cover the base of a 20cm by 30cm serving dish in a double layer (don’t worry if it breaks up). Sprinkle over the Tia Maria and drizzle with the espresso and leave those to soak in for a couple of minutes.
- Spoon the mascarpone mixture over the top, spreading it out in a fairly even layer. Dust the whole thing with a little cocoa powder, then scatter with some shavings of dark chocolate, if you like. Pop in the fridge until you’re ready to eat.
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