Chocolate

14th April
2011
written by Nibblish

Ice-cream hidden in a crispy choux pastry ball, covered in chocolate sauce. Can you think of anything better, seriously?

Chocolate Profiteroles with vanilla ice-cream and Chocolate sauce

Instructions

Vanilla Ice-cream
25g unsalted butter
3/4 cup water
3/4 cup flour
3 eggs
1 pinch of salt
100g chocolate
1 cup heavy cream
1 tsp vanilla extract
1 pinch of salt

Instructions

1.Pre-heat the oven to 200 degrees. Bring butter, water and 1 pinch of salt to boil, stirring well until the butter is melted.

2. Pour the flour all at once in the butter mixture and use a wooden spoon to beat until well combined and until it forms a ball. Set aside for 5 minutes to cool slightly.

3. Whisk in the eggs, but one at a time until well combined.

4. Cover a large tray with baking paper. Transfer the mixture to a pastry bag and pipe the profiteroles onto the baking tray. If you don’t have a pastry bag, use a ziplock bag and cut off the corner.

5. Bake for 25 minutes or until the profiteroles are puffed and golden. Try not to open the oven until it’s cooked or your pastry may run rise as desired.

6. Remove from oven and turn the oven off. Using a skewer or a small knife, prick each profiterole once and return the to the oven for 15 minutes to dry out.

7. To prepare the sauce, break the chocolate into rough pieces and melt it in a pan. Pour the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac if you wish and mix well.

8. To assemble the profiteroles, halve each choux horizontally, fill with a ball of ice-cream. Place 3 on each plate, over some whipped cream and drizzle generously with chocolate sauce.

The same choux pastry recipe can be used for eclairs.

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14th April
2011
written by Nibblish

Kids absolutely love ice-cream sandwiches, and so do most grown up men! Why don’t you try this out next time to make a batch of cookies?

Chocolate cookies, ice-cream sandwich recipe

Ingredients:

125g dark chocolate, melted
50g cocoa, sieved
1 cup flour
1 tsp bicarbonate of soda
1/2 teaspoon salt
125g soft butter or margarine
1 1/4 cups raw sugar
1 tsp vanilla extract
1 egg, lightly beaten
100g Chocolate chips
Vanilla Ice-cream

Instructions:

1. Make chocolate cookies according the recipe instructions, but replace the macadamia nuts for chocolate chips and use a round mould to shape the dough before baking to ensure all cookies are identical.

chocolate cookie recipe

2. Fill the round mould with Ice cream using a spatula to form a layer of the same size as the cookies. Place it between two cookies and return it back to the freezer!

I usually store them in individual freezing bags for up to a few weeks!

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3rd April
2011
written by Nibblish

This deliciously rich and creamy chocolate mousse will please everyone, from chocolate fanatic friends to kids! While really easy to prepare, the layers and chocolate shavings will make it look more special than the more classic uniform version.

Ingredients: (4 serves)

1 cup thickened cream
100g dark chocolate
100g white chocolate
4 large eggs (or 5 small), separated
1/3 cup caster sugar
1 pinch salt
small handful dark chocolate shavings

Instructions:

1. Whisk cream in a medium bowl until firm peaks form.

2. Melt the dark chocolate in a saucepan over medium heat, season with a pinch of salt, whisk in 2 egg yolks and fold in half of the whipped cream.

3. Repeat with white chocolate, but melting it in a splash of warm cream on very low heat to avoid caramelising it. Whisk in the egg yolks and fold in the remaining whipped cream.

4. Whisk the egg whites in a mxing bowl until soft peaks form and gradually add the sugar the mixture is thick and glossy. Fold half the egg white mixture into dark chocolate mixture until just combined. Fold the remaining egg white mixture into the white chocolate mixture until just combined.

5. Once fully cooled down, spoon the dark chocolate mixture among four glasses, top with the white chocolate mixture and sprinkle dark chocolate shavings on top. Place in fridge for 3 hours or until set.

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14th March
2011
written by Nibblish

Poire belle Hélène is a French dessert made from pears poached in sugar syrup and served with vanilla ice and chocolate sauce. It was created around 1850 by Auguste Escoffier and named after the operetta La belle Hélène by Jacques Offenbach.

Poached Pear Ice-Cream with chocolate sauce

Ingredients (serves 2)

2 pears
2 cups water
4tbsp honey
2tbsp cinnamon
75g chocolate
1 pinch salt
1 splash cognac (optional)
Vanilla Ice-cream
Whipped cream

Poached Pear Ice-cream

Instructions:

1. Bring some water to the simmer in a large saucepan, enough to cover the pears. Stir in the honey and cinnamon. In the meantime, peel off the pears but leave the stalks intact for decorative purposes. Place them upright in a deep pan and cook for 20-30 min or until tender. Let them cool down in the syrup.

2. To make the chocolate sauce, heat the chocolate pieces gently until the chocolate has melted. Mix in a pinch of salt and a splash of cognac if you wish!

3. Place 2 or 3 scoops of ice cream in each bowl.

4. Place the poached pear quarters on top or beside the ice cream and drizzle with warm chocolate sauce.

5. Garnish with Crème Chantilly.

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14th March
2011
written by Nibblish

A Chocolate Liegeois is the ultimate indulgence for any chocolate addict. Its the perfect combination of chocolate ice-cream, chocolate sauce and whipped cream! It’s usually served in a tall glass and is a real classic in most French restaurants.

Ingredients:
Vanilla Ice-cream
Chocolate ice-cream
50ml Whipped cream
100g dark chocolate
1 pinch of salt
100ml cream
1 splash cognac (optional)

Chocolate liegeoise Ice-cream, chocolate Sunday ice-cream, French ice cream

Instructions:

1. To prepare the sauce, break the chocolate into rough pieces and melt it in a pan. Pour the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac and mix well.

2. Scoop 2 scoops of chocolate ice-cream and 1 scoop of vanilla ice cream in each glass.

3. Cover with chocolate sauce, whipped cream and drizzle a little more chocolate sauce on top!

You can also change the chocolate flavour for coffee, simply using coffee ice-cream and covering it with a shot of sweetened coffee!

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14th March
2011
written by Nibblish

Warm flambee bananas on a crepe with vanilla ice cream, chocolate and caramel sauces make one very decadent treat!

Ingredients: (serves 2)
1 large egg
1/4 cup plain flour
2/3 cup milk
Oil or butter, for greasing pan
2 bananas
1 splash of cognac
50g chocolate
200ml cream
1 pinch of salt
Vanilla ice-cream
Whipped cream

Instructions

1. Lightly whisk eggs in a medium bowl. Add the flour gradually and then the milk and whisk until the mixture is smooth.

2. Heat oil or butter into a large non stick pan. Pour some batter into the pan and quickly swirl the pan to produce a crepe and cook until the underside is lightly browned. Flip crepe and cook the other side until it has begun to colour. Remove cooked crepe from pan and place crepe on a plate. Repeat with the rest of the batter.

3. Heat a bit more oil or butter in the pan. Peel and halve the bananas horizontally and saute for a couple of minutes. Add cognac and allow to heat and ignite until the alcohol has burnt off.

4. To prepare the chocolate sauce, break the chocolate into rough pieces and melt it in a pan. Pour half of the cream in and mix with a wooden spoon until smooth and fully combined. Remove from the heat, add a pinch of salt, a splash of cognac if you wish and mix well.

5. For the caramel sauce, stir in the sugar in a separate pot and cook, stirring constantly, until sugar dissolves and mixture just begins to simmer. Remove from the heat and stir in the rest of the cream until nice and smooth.

6. To serve, place a crepe on a plate and top with whipped cream, ice-cream and banana flambe. Drizzle with chocolate and caramel sauce. Et Voila!

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13th March
2011
written by Nibblish

These rich and chewy double chocolate cookies will satisfy any chocolate craving…although you may have to satisfy them more and more frequently…oh, well – we all know chocolate makes us happy!

Double Chocolate Cookies

Ingredients: (makes 16)

125g dark chocolate, melted
50g cocoa, sieved
1 cup flour
1 tsp bicarbonate of soda
1/2 teaspoon salt
125g soft butter or margarine
1 1/4 cups raw sugar
1 tsp vanilla extract
1 egg, lightly beaten
100g macadamia nuts

Instructions

1. Preheat the oven to 180°C. Mix the flour, sugar, cocoa, bicarbonate of soda and salt into a bowl.

2. In a separate bowl – whisk the butter and once combined, mix in the melted chocolate, vanilla extract and egg.

3. Whisk in the flour mix and finish with the macadamia nuts.

4. Line a flat baking tray with baking paper. Shape 16 equal-sized cookies and place on the tray, roughly 5 cm apart from each other as they will expand with the cooking. Bake for 20 minutes or until set.

5. Leave to cool for a few minutes and transfer to a cooling rack to harden.

These are absolutely delicious served with vanilla or coconut ice-cream! You can also freeze individual portions of the dough, ready to be baked as soon as the next craving hits you! Naughty…:-)

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11th February
2011
written by Nibblish

Chocolate brownie has to be the quickest way to a man’s heart…try it! Make sure you follow the right portions and cooking time for a perfect, lovely and moist result!

Ingredients:

300g dark chocolate
150g butter
1 teaspoon salt
4 eggs
1.5 cup brown sugar
1-1/2 cups flour
1.5 cup sour cream
1 cup macadamia, coarsely chopped
50g chocolate to melt as topping (optional)

Instructions:

1. Grease the baking tray with a little bit of butter and sprinkle with flour to make it non stick. Pre-heat the oven at 180 degrees. Melt chocolate with butter on low heat, add a pinch of salt and transfer to a large mixing bowl.

2. Add brown sugar and mix together.

3. Whisk in the eggs.

4. Mix in the sifted flour.

5. Finish by adding the sour cream and nuts.

6. Bake in the oven at 180 degrees for 30 minutes

Serve warm with ice-cream, custard or cream! You can also add walnuts or peanuts to the macadamia for a nuttier version!

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3rd February
2011
written by Nibblish

This is a simple and easy recipe for a delicious tiramisu, but you can tweak it to taste and up or down weight the coffee or alcohol flavour, replace the lemon with orange zest or vanilla with almonds. It looks quite fancy when prepared and served in individual round glasses but you could also prepare it in a larger dish and serve it in small plates.

Ingredients (serves 4)

400ml Mascarpone
6 tbsp Sugar
½ tsp lemon zest
1tsp vanilla extract
20ml cognac
½ cup of good quality coffee, sweetened
6 sponge fingers
110g dark chocolate, 10g for shavings and 100g for melting
20ml fresh cream
4 strawberries

Instructions:

1. Use a small portion of the chocolate to make shavings and save on the side. Place the rest in a small pan with the fresh cream. Stir regularly until combined and melted.

2. Mix the mascarpone with the sugar, lemon zest, vanilla extract and half of the cognac.

3. Soak the sponge biscuits in sweetened coffee, just enough to cover it and add the rest of cognac.

4. Layer the mixtures into the serving dish/dishes, starting with a small portion of mascarpone on the bottom, followed by the sponge fingers, melted chocolate, more mascarpone, any leftover chocolate cream and chocolate shavings on top. Refrigerate for 3-4 hours and serve with a strawberry on top.

It will go down a treat served with an Italian dessert drink, such as an amaretto on crushed ice or a small glass of lemoncello! . While really quick and easy to make, you may still prefer to prepare it the day before and save it in the fridge overnight.

Click here for a Valentine’s version of this dish!

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1st January
2011
written by Nibblish
Happy new year everyone!!
Did you know that 2011 will be the year of the rabbit? 
It is expected to be a rather placid year, so we may want to go off to some quiet spot to lick our wounds, invest time in cooking delicious meals and look after each other after all the battles of the previous year. The Rabbit also makes a good entertainer and is a wonderful host. Pleasant and warm company, he has a good word to say of everyone and serve really nice nibbles.  It looks like good taste and refinement will shine through everything, especially for our Nibblish readers!

Here is the recipe for a “little snack” we had after our dinner on NYE to welcome the rabbit year with style!


Ingredients:
  • 300g dark chocolate, in small pieces
  • 300ml fresh cream
  • splash of liqueur (cointreau or cognac)
  • Macadamia and almonds, partly crushed
  • fresh strawberries, banana, apples to serve
  • marshmallows

Instructions:

1. Place chocolate pieces into the small ceramic fondue bowl, positioned in a larger pan containing water that is at the simmering point. 

2. Once melted, add the cream to the chocolate, whisk slowly until smooth. Stir in the splash of liqueur.

3. Add the macadamia nuts and almonds to the chocolate just before serving with the marshmallows and fresh fruits cut into bite size dices.



Make sure you hide anything that may vaguely look like a chocolate vessel, as your guests (like mine) may not be shy when it comes to warm & tasty chocolate! If you have any leftover chocolate and marshmallow, mix it all together and place into a plastic container in the fridge to improvise a Rocky Road!


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