CHOCOLATE PANNA COTTA WITH BERRIES
Makes 2
5ml gelatine
15ml water
250ml cream
60ml castor sugar
100g dark chocolate, chopped
250g berries
icing sugar to taste
Sprinkle gelatine onto the water and set aside.
Warm the cream and sugar in a pot until just boiling. Remove from the heat and add the chocolate. Stir until the chocolate is melted and the mixture is smooth.
Dissolve gelatine in the microwave for 10 seconds. Add to chocolate mixture. Stir well.
Pour the mixture into moulds or ramekins. Put in the fridge to set.
When ready to serve, dip the mould into hot water for a second and turn out onto a serving plate. Decorate with berry puree and whole berries.
BERRY PURÉE: Puree half the berries with some icing sugar to taste. Press the mixture through a sieve to remove the pips.
CHCOLATE CAPPUCCINO CUPCAKES
Makes 12
125g butter
180ml castor sugar
2 eggs
375ml flour
5ml baking powder
30ml cocoa powder
125ml milk
100g dark chocolate, melted
ICING
30ml coffee powder
60ml hot water
250ml castor sugar
3 egg whites
a pinch of cream of tartar
Cream the butter and castor sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Sift the flour, baking powder and cocoa and add it alternately with the milk to the creamed mixture. Stir in the melted chocolate. Spoon the mixture into 12 paper-lined muffin cups and bake at 180ºC for 20-30 minutes until a skewer inserted into the cakes comes out clean. Remove and cool. Top with icing and decorate with coffee beans if desired.
ICING: Dissolve the coffee powder in the hot water. Put it into a small saucepan and add the sugar. Stir over a low heat until the sugar is dissolved. Bring to the boil and simmer for three minutes. Beat the egg whites and cream of tartar until stiff. Then, with the machine beating, add the boiling coffee mixture and keep beating until it forms a thick. fluffy icing.
CHOCOLATE HAZELNUT TARTS
25g lightly roasted hazelnuts
100g digestive biscuits
50g butter, melted
Filling
100ml cream
200g dark chocolate, chopped
60ml chocolate hazelnut spread
Put the nuts into a food processor and chop finely. Add the biscuits and process until fine crumbs are formed. Remove from the processor and put them into a bowl.
Add the melted butter and mix well. Divide the mixture between 8 small loose-bottom tart pans and press in firmly. Put them in the freezer while you prepare the filling.
FILLING: Bring the cream to the boil and pour it on to the chocolate. Mix until smooth. Stir in the chocolate spread and mix until smooth. Divide the mixture between the tart cases and refrigerate until set. Decorate with fruit and chopped nuts if desired.
WHITE CHOCOLATE CREME BRULEE
Makes 4
325ml cream
1 vanilla pod, split
50g good-quality white chocolate, chopped
3 egg yolks
30ml castor sugar
extra castor sugar for topping
Put the cream and the vanilla pod into a pot and heat to just under boiling point. Add the chocolate and set aside to infuse for 20 minutes. Remove the vanilla pod. Beat the egg yolks and castor sugar until thick and pale. Gradually pour in the cream and chocolate mixture. Divide the mixture into 4 ramekins. Place the ramekins in a deep roasting pan and pour in boiling water until halfway up the sides. Bake at 160ºC for 20 to 30 minutes until just set. Remove and chill well. Just before serving sprinkle the tops of the puddings with a thin layer of castor sugar and melt with a blow torch or place under a heated grill for a few minutes. Serve immediately.
Angela Day, The Star