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.
Total Time 5 minutes
Yield 6
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 355 calories, FatContent 28.7 g fat, SaturatedFatContent 16.9 g saturated fat, ProteinContent 5.9 g protein, CarbohydrateContent 12.4 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 0.1 g salt, FiberContent 3.9 g fibre
SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES
This chocolate tart is great for those chocofreaks who turn up out of the blue, as it is dead quick to make. I think this particular tart cries out for a slightly thicker pastry shell. The better the chocolate you can buy, the tastier it will be.
Yield 16
Number Of Ingredients 7
Steps:
- Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
- Break up the chocolate.
- As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
- Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
- Scrape all the mixture into the cooked and cooled pastry shell with a spatula.
- Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature. Dust with the cocoa powder.
- Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
Nutrition Facts : Calories 436 calories, FatContent 32.9 g fat, SaturatedFatContent 20.0 g saturated fat, ProteinContent 4.8 g protein, CarbohydrateContent 30.2 g carbohydrate, SugarContent 16.4 g sugar, SodiumContent 0.1 g salt, FiberContent 3.6 g fibre
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MARY BERRY'S EASY CHOCOLATE BROWNIES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine American
Preheat the oven to 180°C/Fan 160°C/gas 4.
Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30cm x 23cm x 4cm traybake or roasting tin. Grease the tin and then line it with the paper, pushing it neatly into the corners.
Measure all the ingredients into a large bowl and mix with a hand-held electric mixer until evenly blended.
Spoon the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of it. Spread the mixture gently to the corners of the tin and level the surface with the back of the spatula.
Bake for 40–45 minutes, until the brownies have a crusty top and a skewer inserted into the centre comes out clean. Cover loosely with foil for the last 10 minutes if the mixture is browning too much.
Allow the brownies to cool in the tin and then cut into 24 squares. Store in an airtight tin.
CHILLED MARBLED CHOCOLATE CHEESECAKE
From thehappyfoodie.co.uk
Line the base of a 20cm (8in) round, deep springform tin with a circle of baking parchment.
To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.
To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little.
Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.
Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.
Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.
Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.
Chill for a minimum of 2 hours, then turn out and cut into wedges to serve.
To prepare ahead: can be made up to 2 days ahead and kept in the fridge.
To freeze: once set and chilled this freezes well.
PENGUIN SLICE-AND-BAKE COOKIES RECIPE | FOOD NETWOR…
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Reviews 3.8
Total Time 4 hours 0 minutes
Category dessert
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Total Time 2 hours 45 minutes
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