CHOCOLATE & RASPBERRY TARTS

This month’s Classic French challenge over on Blue Kitchen Bakes  is chocolate ganache.  I always find this incredibly rich so this time I decided to add a bit of raspberry sauce to the bottom of each tart to counteract the richness.  I thickened my normal raspberry sauce with a touch of cornflour to stop it running out once we cut into the tarts and it worked well.  There is nothing difficult about making the ganache and it is really quick to prepare.  The only time consuming process to these delicious tarts is making your own pastry but if you are short of time then a good quality store bought pastry would speed the process up giving you an elegant and decadent dessert in just over half an hour. 

 

CHOCOLATE AND RASPBERRY TARTS

 

For the printable version - click here

Prep time: 2 hours, including resting time for pastry shells

Cook time: 25 mins

Total time: 2hrs, 25 mins

 

Yield: 6 individual tarts

 

 

Ingredients

• Sweet shortcrust pastry
• 150ml double cream
• 190g dark chocolate, finely chopped
• 300g raspberries
• 2 tblsp icing sugar
• 1 tsp lemon juice

 

Cooking Directions

1. Preheat oven to 200 deg C.
2. Make up one batch of sweet shortcrust pastry and prepare 6 small individual tart cases.
3. Bake blind for 15 mins. Remove paper and baking beans and return to oven for a further 5 - 10 mins to dry out.
4. To prepare raspberry coulis, puree raspberries (leave some back for decoration), icing sugar and lemon juice using a stick blender.
5. Pour through a sieve to remove all seeds.
6. If you prefer the raspberry sauce to be slightly thicker you can mix 1 tsp of cornflour with some of the puree. Heat remaining puree in a saucepan and then stir in the cornflour mixture and stir until thickened.
7. Set to one side.
8. To make the chocolate ganache, heat the cream in a saucepan until just boiling.
9. Add the chopped chocolate and stir with a spatula until fully melted and smooth.
10. Remove from heat and leave for 5 mins to cool slightly.
11. To assemble tarts, spoon some raspberry coulis into the bottom of each pastry shell.
12. Fill the shells with chocolate ganache ensuring a nice smooth finish on top.
13. Decorate with whole raspberries.
14. Serve at room temperature.

Recipe by Angela Darroch 

    

RAYMOND BLANC'S CHOCOLATE MOUSSE

This week has been chocolate mousse week in my house much to the delight of my two little tasters.  I wanted to try and find a recipe that was easy, quick and above all else delicious.  My first choice was to try a recipe without eggs as I am always hesitant to use raw eggs when cooking for other people.  The worst result I had was a combination of mascarpone and melted chocolate.  It was thick, almost solid, and just too heavy.  Not an air bubble in sight.   I then went to the other extreme and tried the traditional method using butter, eggs and chocolate.  The result was good but it wasn’t quick and it was still a bit too heavy for me.  My last attempt was Raymond Blanc’s version which only uses 4 ingredients – egg whites, chocolate, a small amount of sugar and a drop of lemon juice.  It was super quick and after only 10 minutes in the fridge it was the perfect consistency.  It is light, deliciously tasty and not too heavy on the calories.  Perfect.  You have to make sure that your chocolate is completely melted before stirring into the egg white mixture and if you follow Raymond’s instructions the chocolate should not seize when mixed with the egg whites.  I used half the quantity (4 egg whites) and managed to get 3 of these espresso cups. This is not an overly sweet mousse – using only 20g of caster sugar to 4 eggs but both I and the kids loved it.  Hubby didn’t get a look in but with Valentine’s Day just round the corner I’m sure I can rustle up another batch.

 

To find Raymond Blanc's recipe and instructions - click here

 

 

Written by : Angela Darroch

CHOCOLATE TRUFFLE BALLS

Aaaah - peace and quiet.

 

Today is the first day since just before Christmas that the kids have really been able to venture outdoors.  My poor hubby has taken them off to the park to try and wear them out - he never succeeds but I'm quite happy to let him try. 

 

I'm just enjoying my 'me' time sitting in my kitchen, looking out the window and watching the sun desperately trying to break through the mass of grey clouds that seem to be forever threatening these days.

 

Of course, at times like this I end up thinking of food.  What will I serve on New Years Eve?  I have to admit that even for someone like me who loves food - I'm struggling to get excited about another over indulgent feast.

 

 

I'm craving something spicy and couldn't possibly eat another creamy, chocolaty dessert. Of course, I'll probably feel different in a couple of days.  Instead of dessert I thought I would make these chocolate truffle balls to have with our coffee after the meal.

 

They are not as rich as the authentic cream and chocolate truffles but are made with crushed biscuits instead.  My Mum has been making these for years and I have changed her recipe slightly by leaving out the coconut and dipping them in melted chocolate.  Most of the flavor will come from the chocolate you choose to dip them in.  My favourite has to be the dark chocolate with Sea Salt Flakes on the top.   

 

For the printable version - click here

Prep time: 20 mins plus chilling time 

Yield: Approx 30

 

 

Ingredients

• 400g finely crushed digestive biscuits (http://www.mcvities.co.uk/product/digestives)
• 1 tblsp cocoa powder
• 1 tin (397g) condensed milk
• 125g butter
• chocolate for dipping (approx 300g)

 

 

Cooking Directions

1. Add the condensed milk and butter to a saucepan and heat gently on the stovetop until the butter has melted.
2. In a bowl, mix the crushed biscuit crumbs together with the cocoa powder.
3. Add the condensed milk mixture to the biscuit crumbs and stir together until well combined.
4. Put the mixture in the fridge for about 1 hour to cool down completely.
5. Roll the mixture into balls (about the size of a walnut) and place on a baking tray which has been lined with baking paper.
6. Return to the fridge to chill.
7. Gently melt your chocolate in a heatproof bowl over a pan of simmering water.
8. Using a kebab stick or something similar to hold your truffles, dip them in the melted chocolate and place back on the baking tray.
9. Return to the fridge to chill.

 

        Written by : Angela Darroch

CRANBERRY, ORANGE AND CHOCOLATE PAVLOVAS

I have to confess to never having eaten fresh cranberries before.  Up until recently they have never been grown commercially in the UK so we very rarely see them in the shops and if we do they are normally quite expensive.  Now that they have started growing them in Kent I'm sure they will play a bigger part in our seasonal cooking.  When I spotted them for sale in our local grocery store I decided to try them out.  This dessert was featured in the December issue of Food & Travel and just looked and sounded too good not to try.  It is not a quick dessert to make but it is one that can easily be prepared in advance and would then only take a couple of minutes to plate up.  I did cheat a teeny weeny bit and used tinned mandarins instead of fresh orange and I think it probably added more flavour.  You could of course also use shop bought pavlovas but the chocolate in these make them extra special.  I used a good quality chocolate http://www.lindt.com/swf/eng/products/excellence/orange-intense/

and I think it definitely makes a difference to the end result. 

 

 When I came to make the topping I thought I would taste a couple of the berries to find out what they were like but Oh My Goodness did I get a shock.  They were truly awful and left such a bitter taste in my mouth that I was very dubious about how the topping would taste once cooked.  Once cooked, though they were delicious.  The finished dessert was really delicious and the different textures and flavours were just heavenly.  Although not light in calories it feels light to eat and would be perfect for after a heavy Christmas meal.

 

  Definitely one of my favourites.

 

 

For the printable version - click here

Prep time: 30 mins

Cook time: 50 mins

Total time: 80 mins

 

Yield: 8

 

 

Ingredients

• 100g orange flavoured chocolate
• 4 large egg whites
• pinch of salt
• 225g caster sugar
• 1 tblsp cornflour
• 1 tsp white wine vinegar
• 0.5 tsp vanilla essence
• 150g fresh cranberries
• 4 tblsps orange flavored liqueur such as Cointreau or Grand Marnier
• 1 large orange, zested then peeled and segmented
• 300 mls double cream

 

 

Cooking Directions

1. Preheat oven to 190 C (325 F) and line two baking sheets with baking parchment.
2. Break the orange flavored chocolate into a small bowl and melt over a pan of simmering water.
3. Place the egg whites and a pinch of salt in a large bowl.
4. Whisk until soft peaks form.
5. Add the sugar a few tablespoons at a time and whisk well between each addition, reserving 2 tsps of sugar for later.
6. Once the sugar has been added, the meringue should be very stiff.
7. Sift the cornflour over the meringue and fold through very gently.
8. Mix the remaining 2 tsps of sugar with the vinegar and vanilla essence and fold into the meringue until well mixed.
9. Take a tablespoon of mixture at a time and place 4 piles on each tray. Spread out into individual 9cm circles.
10. Drizzle a little melted chocolate over each and swirl gently through the meringue using a toothpick.
11. Place small spoonfuls of meringue mixture around the edge of each circle to build up slightly.
12. Drizzle some more melted chocolate over the meringue mixture and swirl gently with the toothpick.
13. Cook for 5 minutes.
14. Lower the oven temperature to 110 C (225 F) and cook for a further 45 minutes.
15. Remove from the oven and leave to cool completely.
16. Store in an airtight container until needed.

      To make the topping

1. Put the cranberries in a saucepan with the sugar, orange liqueur, orange zest and any juice left behind from segmenting the orange.
2. Heat gently, stirring gently to dissolve the sugar.
3. Cook until the cranberries just start to burst.
4. Cool completely before assembling the meringues.
5. Whisk the cream until it just holds its shape but is still a bit floppy.
6. Pile some of the cream into the centre of each pavlova.
7. Place the orange segments and the cranberry mixture on top of the cream.
8. Top with some chocolate shavings and dust with icing sugar.

       

 

 

WWritten by : Angela Darroch

CHOCOLATE AND CRANBERRY COOKIES

On the way to school yesterday my son sent me into panic mode.  "You know it's only 5 weeks until Christmas" he announced.  "No way" was my immediate response but when I gave it some thought I realised he was right.  I have so many things on my 'to do' list (thanks to Pinterest) so without  wasting another day I decided to make a start on my neighbours gifts.  Every year the kids make something to take over to them so I wanted to try these seasonal cookies.  They were very easy and quick to make and will be perfect for the kids to make nearer the time.  I then spent  a lovely couple of hours making up some pretty boxes ready for the kids to package up their gifts.
 

 

For the printable version - click here


Prep Time : 20 mins
Cooking Time : 10 mins
Total Time : 30 mins

Yield : 20

 

Ingredients

• 150g butter
• 150g plain flour
• 1/2 tsp bicarbonate of soda
• 50g ground almonds
• 50g porridge oats
• 80g dried cranberries
• 50g brown sugar
• 50g caster sugar
• 100g white chocolate chunks
• 1 large egg yolk

 

Cooking Directions

1. Preheat the oven to 180 C (356 F).
2. Melt the butter, and allow to cool.
3. Sift the flour and the bicarbonate of soda into a mixing bowl.
4. Add the ground almonds, oats, dried fruit, soft brown sugar, caster sugar and the chocolate chunks and mix well.
5. Mix the cooled melted butter with the egg yolk and pour into the dry ingredients, stirring to combine.
6. With your hands, form into walnut-sized balls and arrange slightly apart from each other on 2 baking trays.
7. Using a fork, flatten the biscuits slightly and place in the preheated oven for approx 10 minutes or until golden.
8. The cookies will still be soft when you take them out of the oven so allow to cool a little on the trays before transferring them to a wire rack to finish cooling.

 

               

Written by : Angela Darroch            

MY NOT SO GOOD CHOCOLATE MASCARPONE CHEESECAKE

Amongst my collection of cookery books and magazines I have a large pile of folded up pieces of paper which I have collected over time.  These are recipes which have been passed on to me, articles torn out of magazines, quick notes made from my favourite TV shows - you name it - I've got it.  Every now and again I haul this treasure trove out of my cupboard and look through it for something to catch my eye.  This time round it was a recipe for a Chocolate Mascarpone Cheesecake.  When I read through the list of ingredients I just knew it had to be delicious and that it would be perfect for my 'fancy' dinner coming up soon.  What is not to like about mascarpone cheese, double cream, chocolate, almonds, brandy and best of all - hot chocolate sauce over the top?  I set to work with great anticipation.  The smell was heavenly, the tasting of each process was divine.  It was a messy process with loads of bowls and utensils but it didn't bother me, the reward would be worth it.  After an hour in the oven it looked perfect.  I plated up a slice with some vanilla ice cream and the homemade chocolate sauce whilst patting myself on the back at how delicious it looked.  I spent the next half an hour taking my photos trying not to tuck in too early.  Finally the moment had arrived - tasting time.  My first mouthful was a bit of a surprise - nothing much to taste.  I tried another mouthful - it was worse than the first.  The texture was nothing less than awful.  It was like eating air but in a sandstorm - slightly grainy from the ground almonds.  I called my 5 year old son to ask for his opinion.  "Mmm - I don't think we should take it on the picnic tomorrow" was his reply.  What?  How can something that looks this good not taste delicious and not even appeal to a 5 year old?  With no further ado it was tossed in the bin and I spent the next half an hour tidying up the mess in my kitchen - very grudgingly I might add.

So sadly there is no recipe to go with this delicious looking dessert.  It was a bad day at the office for me.  Better luck next time.


Written by : Angela Darroch

CHOCOLATE GELATO

I have to confess that chocolate ice cream is not my favorite but in the latest Food and Travel magazine there is a dessert which intrigues me.  It looks fabulous but I just can't see how all the different flavors can work together.  It involves making three different ice creams and one of them is this chocolate gelato.  I've now made two - one to go.  Hopefully by tomorrow my dessert will be ready to try in time for National Ice Cream day. 

Source - Food and Travel

Prep time: 15 mins

Cook time: n/a

Total time: 15 mins plus 30 mins churning time

Yield: 6

For the printable version - click here

Ingredients

• 500 ml full cream milk
• 165 ml whipping cream
• 40 g dark chocolate
• 160 g caster sugar
• 50 g cocoa powder (unsweetened)
• 1 egg white

Cooking Directions

1. Put the milk, cream and dark chocolate in a saucepan and heat gently to boiling point.
2. Leave to one side to cool down.
3. In a large bowl, combine the sugar, egg white and the cocoa powder.
4. Add the milk mixture and whisk together until well combined.
5. Pour the mixture into an ice cream maker and churn until ready.