Tasting Club Desserts Recipes.

Recipe Cards

Serving Suggestion: See overleaf for recipe instructions

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© The Chocolate Tasting Club plc 2012 Mint House Royston Hertfordshire SG8 5HL UK Tel: 08444 933 933 Website: www.chocs.co.uk

IngredIents:

575g whipping cream

58g sugar

240g (approximately 12) egg yolks

4g gelatine leaves

25g Hotel Chocolat Panned Cocoa Nibs Super Boosters (milk or dark)

5 tsp caster sugar (1 tsp per serving)

For the mango & papaya coulIs:We only require 200g of this fruit coulis – the following quantities represent the minimum that can be effectively made in a food mixer. Use the remainder on ice cream for a simple, but delicious dessert!

150g fresh mango peeled and roughly chopped

150g fresh papaya peeled and roughly chopped

165g sugar syrup

For the jelly:

2g gelatine leaves (bronze)/ 2.5g in silver

For the crème BrÛlée

1. Infuse the cream with the nibs overnight.

2. add the gelatine in a plastic container with some cold water.

3. Bring the cream and nibs to the boil.

4. Mix the sugar and egg yolks together, and when the cream is boiling add the yolks and sugar. Mix well and put it back into the pots. Cook them just until simmering.

5. add the drained gelatine and mix to dissolve. Then sieve it to remove the nibs, ensuring there is no overcooked yolk.

6. Cool it down and when the temperature is around 35˚C place it on top of the jelly.

7. leave it for a minimum of 12 hours in order to completely set.

8. To finish, remove the glasses from the fridge 15 minutes before caramelising the top (otherwise you will risk breaking the glasses).

9. Place a small pinch of caster sugar on top and burn it very gently.

methodFor the mango and papaya jelly

1. Place the gelatine in a measuring jug with approximately 1 litre of cold water and leave to rehydrate for about 5 minutes, then drain and set aside.

2. now make the fruit coulis – by blending all of the fruit and the sugar syrup together in a food mixer. Measure out 200g of the coulis for this recipe and put aside the remainder for use elsewhere.

3. Bring 200g of fruit coulis briefly to the boil, remove it from the heat and add the drained gelatine.

4. Mix until the gelatine has completely dissolved.

5. Using a small ladle, put the coulis into glasses (about 35g per glass, equivalent to 1 small ladle).

6. leave to set overnight.

serves: 5ease of preparation: Moderately difficultpreparation time: 35 minutescooking time: 10 minutes

Mango CrèMe Brûlée

023847

RESTAURANT & BAR

This recipe is inspired by:


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equIpment:

850ml pudding basin

IngredIents:

250g fresh summer fruits (mixed blueberries, raspberries, redcurrants, strawberries)

50g caster sugar

5 tbsp Frangelico™

150g (about 20) sponge fingers

For the FIllIng:

250g mascarpone

25g icing sugar

200ml whipping cream

1 vanilla pod (cut in half and grated)

75g Hotel Chocolat White Chocolate Drops slightly crushed for cream filling

35g Hotel Chocolat White Chocolate Drops for decoration (optional)

4. To make the creamy filling, beat the mascarpone with the icing sugar. Beat the whipping cream until thick and then combine with the mascarpone and the white slightly crushed chocolate drops. Fold in the cooked fruit and spoon the mixture into the basin. Cover with cling film and chill until ready to serve.

5. To serve, turn the pudding out carefully onto a plate, garnish with the reserved summer fruits and white chocolate shavings (optional), and pour over the reserved juice. Serve with vanilla ice-cream.

method1. Place half of the quantity of summer fruits into a

pan with the sugar, the Frangelico™ and 2 tbsp water. Keep the remaining fruits aside. Heat gently until the sugar dissolves and the fruits start to release their juices to create a coulis (2-3 minutes). Strain through a sieve into a bowl and set aside.

2. line the pudding basin with cling film. dip the sponge fingers, one by one, into the coulis, arrange about 16 around the edge of the basin, touching and overlapping so that there are no gaps, and squash 2 or 3 into the base again making sure that there are no gaps. Chill any spare juice in the fridge to use when serving.

3. Place the white chocolate drops in a plastic food bag and crush to small pieces using a rolling pin.

serves: 10ease of preparation: easypreparation time: 35 minutescooking time: 5 minutes

023848

SUMMer PUddIng


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IngredIents:

250g frozen mixed berries, defrosted for 30 minutes

500ml plain yoghurt

Juice of half a lime

A little icing sugar

1 tbsp pecan nuts

2 tbsp Hotel Chocolat Milk Chocolate Drops

method1. Place the berries, the yoghurt and 1 tbsp of Hotel Chocolat

Milk Chocolate drops in a food processor. add the lime juice and a little icing sugar to taste. Blend until mixed, but still a little rippled.

2. divide between 4 glasses and chill until set (about 1 hour).

3. Meanwhile preheat the grill. Place the pecan nuts onto a baking tray and grill for 3-5 minutes, shaking the tray every now and again for even toasting. Keep an eye on the toasting nuts as they can burn very easily.

4. remove the fool from the fridge and serve chilled with a sprinkling of the toasted nuts and the remaining milk chocolate drops on top.

serves: 4ease of preparation: Very easypreparation time: 5 minutes (plus chilling)cooking time: 5 minutes

023849

Berry Fool


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IngredIents:

300g strawberries

4 meringues


300ml whipping cream

½ x 397g tin condensed milk

Juice of 1 lemon

8 tbsp already-made raspberry coulis

6 tbsp Hotel Chocolat 70% Dark Chocolate Drops

method1. Hull and chop the strawberries. roughly break the

meringues into bite-sized pieces.

2. Whip the cream, add the condensed milk and whip again into soft peaks. Then add the lemon juice, which should help thicken the mixture.

3. reserve half of the strawberries, meringue pieces and coulis to layer into the glasses. Swirl the remaining ingredients into the creamy mixture.

4. alternate layers of the creamy mixture with the remaining fruit, meringue and raspberry coulis in 8 serving glasses.

5. Carefully melt the dark chocolate in the microwave for about 30 seconds. drizzle the melted dark chocolate and sprinkle with cocoa nibs, then serve.

serves: 8ease of preparation: Very easypreparation time: 10 minutescooking time: 2 minutes

023850

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equIpment:

10cm loose bottomed tins lined with baking parchment

For the pastry:

150g cold butter, cut into cubes

275g plain flour

30g icing sugar

1 egg, lightly beaten


For the FIllIng:

1 x 400g tin condensed milk

1 vanilla pod

400ml double cream

200ml thick Greek yoghurt

150g Hotel Chocolat 70% Dark Chocolate Drops

4 bananas, sliced length ways

For the candIed nuts:

50g almonds

50g walnuts

1 egg white, lightly beaten

50g sugar

1 tsp ground cinnamon

7. Split the vanilla pod and scrape out the seeds. Whisk the seeds with the cream and fold it into the yoghurt.

8. Increase the oven temperature to 200°C, gas mark 6. Mix the nuts with lightly beaten egg white and then shake them with the sugar and cinnamon. roast on a tray lined with baking parchment for about 10 minutes, then leave to cool completely.

9. Mix the cream and yoghurt mixture with 2⁄3 of the caramel and spoon it over the pie bottom. drizzle with remaining caramel.

10. Slice bananas lengthwise and place on top. Sprinkle with chopped nuts and chocolate drops then serve.

11. alternatively – you also can slowly deep-fry some banana pieces for decoration.

method1. Preheat the oven to 180°C, gas mark 4.

2. To make the pastry, rub the cubed butter into the flour and icing sugar, then add the panned chocolate cocoa nibs.

3. add the egg and ½ tbsp water and work them together until the dough just begins to stick together. Be careful not to knead or overwork it. Cover the dough with cling film and let it rest in the fridge for at least 30 minutes.

4. For the filling, pour the condensed milk into a sturdy pan and boil until a caramel consistency is reached. Pour in the the chocolate drops and whisk until smooth. leave to cool.

5. roll out the pastry and put in a pie tin. Prick the bottom with a fork. Press a strip of aluminium foil around the edge of the dough so it doesn’t sink when baking.

6. Pre-bake the pie shells in the middle of the oven for about 5 minutes, then remove the foil and bake for another 5 minutes until it is golden. remove and leave to cool.

serves: 6-8ease of preparation: Moderately difficultpreparation time: 30 minutes (plus cooling time)cooking time: 1 hour 30 minutes (plus cooling time)

023851

Banana CreaM PIe


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equIpment:

12-section bun tray

IngredIents:

100g whole blanched almonds

100g lightly salted butter, softened

100g caster sugar

2 eggs

125g self-raising flour

1 tsp baking powder

100g natural glacé cherries, quartered

4 tbsp cherry or strawberry jam

50g Hotel Chocolat Kirsch Cherries (Great Taste Award Winner)

100g icing sugar

2-3 tsp water

6 fresh cherries, halved and stoned, to decorate


2. line a 12-section bun tray with paper cake cases.

3. Put the almonds in a food processor and process until ground. Tip them into a bowl and add the butter, caster sugar, eggs, flour and baking powder. Beat well (using a hand-held electric whisk if possible) until light and creamy.

4. Stir in the glacé cherries and then divide the cake mixture between the paper cases.

5. Bake for 25 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

6. Press the jam through a sieve to remove any lumps and spread over the top of the cakes. Beat the icing sugar in a bowl with the water to make a thick icing that almost holds its shape. Slice the Hotel Chocolat Kirsch Cherries and add to the icing, then spread a little over each cake and decorate with the fresh cherry halves.

serves: 12ease of preparation: Moderately difficultpreparation time: 20 minutes (plus cooling)cooking time: 25 minutes (plus cooling)

023852

CHerry & alMond CUPCaKeS


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equIpment:

7.5cm loose bottomed tins lined with baking parchment

IngredIents:

250g digestive biscuits

100g butter, melted

1 vanilla pod

600g soft cheese

100g icing sugar

284ml pot double cream

For the toppIng:

400g punnet strawberries, hulled and halved

100g Hotel Chocolat Classic Smudge

25g icing sugar

5. remove them from the fridge about 30 minutes before serving.

6. Slip the cakes onto a serving plate, removing the lining paper and base.

7. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Spread a layer of Classic Smudge over the cheescake and then a layer of strawberry purée. arrange the remaining strawberries onto the cake and finish with a drizzle of Classic Smudge.

method1. Butter and line the loose-bottomed tins with

baking parchment.

2. Place the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tins and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.

3. Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

4. Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat (with an electric mixer if possible) until smooth. Tip in the cream and continue beating until the mixture is completely combined. now spoon the cream mixture onto the biscuit bases, working from the edges inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. leave to set in the fridge overnight.

serves: 8ease of preparation: Moderately difficultpreparation time: 25 minutes (plus cooling and chilling)cooking time: 45 minutes

023853

STraWBerry CHeeSeCaKe


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equIpment:

7.5cm loose bottomed tins lined with baking parchment

For the Base:

50g unsalted butter

140g plain digestive biscuits

For the FIllIng:

4 gelatine leaves, cut into wide strips (or a sachet)

400g crème fraîche

100g light muscovado sugar

50g dark muscovado sugar

1 vanilla pod (open and grated)

75g + 50g Hotel Chocolat Caramel Smudge

400g ricotta

50g fudge, finely sliced

pinch of sea salt

4. Place the ricotta in a food processor and blend until smooth, then add the crème fraîche mixture and blend again. Pour this on top of the cheesecake bases. Cover them with cling film and chill overnight.

5. run a knife around the inside of each tin. Transfer to a plate or leave the cheesecake on the bases for ease of serving. Melt the rest of the Caramel Smudge to pour/drizzle on the top of the Cheesecake. leave to set. Pile the fudge flakes in the centre. Cover and chill until required.

method1. gently melt the butter in a small pan over a low

heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin or a food processor. Tip the crumbs into the pan with the melted butter, stir to coat, then transfer to the cake tins. Using the back of a spoon, press them into the base, making sure the edges are sealed. Chill in the fridge whilst preparing the next stage.

2. Place the leaf gelatine in a bowl, cover with cold water and soak for a minimum of 5 minutes, then drain. Pour 3 tbsp boiling water over the soaked gelatine and stir to dissolve. If using a sachet, see pack instructions.

3. Place the crème fraîche and 75g of Caramel Smudge in a small pan with both types of muscovado sugar and a pinch of sea salt, then gently heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar has dissolved. give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine and vanilla seeds into the crème fraîche mixture, transfer to a bowl and cool.

serves: 8ease of preparation: Moderately difficultpreparation time: 25 minutes (plus cooling and chilling)cooking time: 25 minutes

023854

CaraMel CHeeSeCaKe


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equIpment:

10 x 2.5cm loose-bottom fluted flan tins

For the pastry:

175g plain flour

100g cold butter

1 tbsp icing sugar

1 egg yolk

For the FIllIng:

2 level tbsp cornflour

75g caster sugar

Finely grated zest of 2 large lemons

125ml fresh lemon juice (from 2-3 lemons)

Juice of 1 orange

55g butter, cut into pieces

3 egg yolks and 1 whole egg

50g Hotel Chocolat White Chocolate Drops

For the merIngue:

4 egg whites, room temperature

200g golden caster sugar

2 level tsp cornflour

melted. Beat the egg yolks (save the whites for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. Take off the heat, add the white chocolate drops and stir with a whisk until completely mixed, then set it aside while you make the meringue.

6. For the meringue, whisk the egg whites to soft peaks in a large bowl, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (the meringue may sink if you start in the middle), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. return to the oven for 18-20 minutes until the meringue is crisp and slightly coloured. let the pies sit in the tin for 30 minutes, then remove and leave for at least another 1⁄2-1 hour before slicing. eat the same day.


2. For the pastry put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button process until the mix starts to bind.

3. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line the fluted flan tin. Trim the edges. Press pastry into flutes. don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil and chill for approximately 1 hour or overnight.

4. This stage can be done the day before if you want to get ahead. Put a baking sheet in the oven and bake the pastry cases ‘blind’ (filled with dry beans) for circa 15 minutes, then remove the foil and bake for a further 5-8 minutes until the pastry is pale golden and cooked. Set aside. lower the oven to 180°C, gas mark 4.

5. While the pastry bakes, prepare the filling. Mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. When the mixture starts to bubble, remove from the heat and beat in the butter until

serves: 6ease of preparation: Moderately difficultpreparation time: 40 minutes (plus chilling and standing)cooking time: 35-40 minutes

023855

leMon MerIngUe PIe


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IngredIents:

3 eggs, separated

150g Hotel Chocolat 70% Dark Chocolate Drops

50ml orange juice

25ml Grand Marnier

A handful of Hotel Chocolat Orange Tangs (enrobed candied orange)

method1. Melt the chocolate in a bain-marie or a microwave,

stirring all the time.

2. Whisk the egg whites to soft peaks in a large bowl.

3. Beat the egg yolks into the melted chocolate and when fully mixed add the orange juice and grand Marnier. gently fold in egg whites.

4. Place a few orange Tangs in the bottom of the serving glasses/pots and pour over the chocolate mousse mixture.

5. Chill in the fridge for 2-3 hours.

serves: 4ease of preparation: easypreparation time: 20 minutes (plus cooling and chilling)cooking time: 10 minutes

023856

orange PoT aU CHoColaT

Date post:	06-Mar-2016
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Tasting Club Desserts Recipes.

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