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Archive for the ‘Recipes’ Category
Swedish White Chocolate Cake
Monday, July 5th, 2010
Ingredients:
200g butter
200g hot chocolates white chocolate buttons
3 eggs
a teaspoon vanilla extract
100ml sour cream
120g plain flour
2tsp baking powder
50ml liqueur eg. Advocaat, Pear cognac, or other fruity cognac
Topping:
100ml whipping cream
200g hotchocolates white chocolate buttons
1tbsp liqueur
Clare’s Hot Fudge Sauce
Thursday, June 10th, 2010
3-4oz butter or margarine, softened, 3 tbsp cocoa powder, 3oz caster sugar, 5oz golden syrup, 25ml water, 120 ml single cream, Pinch of salt, 1tsp vanilla essence
 Blend all ingredients except vanilla in a medium saucepan. Cook over a medium heat, stirring continuously until it comes to a full rolling boil. (more…)
White Chocolate and Lemon Tiramisu
Sunday, April 25th, 2010This recipe is a take on my original tiramisu but instead of coffee and brandy I use lemon juice and lemoncello. White chocolate is added to the mascarpone for extra richness. Put three egg yolks into a bowl, add 50g caster sugar and beat until the mixture is creamy and pale. Melt 100g of Hot Chocolates white chocolate buttons. Add gradually 250g softened mascarpone cheese and blend well then add the chocolate. Whip your three egg whites up until they form soft peaks and add to the cheese mix. (more…)
White Hot Chocolate with Cardamom
Monday, February 22nd, 2010This recipe makes enough for 4 mugs. 1 litre milk. 200g white chocolate buttons. A little water. 4 teaspoons cornflour. 8 cardamom pods crushed.
Dissolve the cornflour in a little water, add everything except the chocolate into a pan and bring gently to a boil whisking regularly. Take off the heat and stir in the chocolate. Allow to cool, then strain through a sieve to take out the cardamom. Put in the fridge and heat as required. This recipe is very rich so you may prefer to serve it in smaller quantities?!
Easy Chocolate Truffles
Tuesday, October 27th, 2009
This is a very simple recipe which kids will love to get involved in. Just make sure they are not responsible for pouring the hot cream on to the chocolate!
For the ganache
150g Hot Chocolates Ecuadorian Dark /White/Milk chocolate
200ml double cream
25g caster sugar
Hot Chocolates Extra Brute cocoa powder to coat
(more…)
Ecuadorian Coffee Cream
Tuesday, October 27th, 2009For the ganache
150g Hot Chocolates Ecuadorian dark chocolate
200ml double cream
25g caster sugar
1 tbsp whisky or other spirit/liqueur
For the topping
180ml double cream
50g caster sugar
1 tbsp instant coffee dissolved into 1 tsp hot water
(more…)
Black Forest Roulade
Tuesday, October 27th, 2009
6 medium eggs, separated
125g caster sugar
1 680g jar stoned morello cherries, drained weight 350g
125g Hot Chocolates organic dark chocolate buttons
250g mascarpone cheese
100g Greek yoghurt
Hot Chocolates cocoa powder and icing sugar to dust
(more…)
White Chocolate and Ricotta Cheesecake
Monday, October 26th, 2009125g digestive biscuits crushed
50g butter
50g caster sugar
250g ricotta cheese
grated zest of 1 lemon and 4 tbsp juice
300ml natural yoghurt
25g ground rice
75g Hot Chocolates white chocolate buttons melted
4 medium eggs
Hot Chocolates Extra brute cocoa powder to dust (more…)
Chocolate Sorbet
Monday, October 26th, 2009180g caster sugar
50g Hot Chocolates Extra Brute Cocoa Powder
100g Hot Chocolates milk chocolate buttons
Put 500ml water in a pan and melt the sugar gently stirring constantly. Bring to the boil remove from heat and add the cocoa and chocolate. Using a balloon whisk stir until everything is melted and smooth. Return to the heat and bring to the boil but only just as you see little bubbles appearing on the surface. (more…)
White Chocolate and Macadamia Nut Fudge
Monday, October 26th, 2009Ever been scared of making fudge? Well don’t be with this recipe, it does n’t actually reach the sugar boil point that you normally need for fudge and is, therefore, much quicker and easier to make. You will need:
300g caster sugar
50g unsalted butter
pinch of salt
125ml evaporated milk
1 vanilla bean (split in two length ways scrape out seeds)
250g Hot Chocolates white chocolate buttons
100g macadamia nuts
(more…)
