FLOURLESS CHOCOLATE BROWNIE
INGREDIENTS AMOUNT USED
- DARK CHOCOLATE 1200G
- WHITE CHOCOLATE 480G
- HAZELNUTS 480G
- BUTTER 480G
- DARK BROWN SUGAR 480G
- EGGS 16
METHOD
1. Melt the dark chocolate and butter over a double boiler
2. Whip the eggs and sugar until double.
3. Take hot chocolate and fold into the egg.
4. Roughly chop the nuts and white chocolate and fold into the chocolate mixture very lightly so as to not
knock out all the air
5. Spray n’ cook your dariol moulds and fill the moulds only half way as the mixture rises.
6. Bake for 150 degrees for 15 minutes and then take out of oven and let it stand for 5 minutes then take out
of moulds.
WHITE CHOCOLATE MOUSSE
INGREDIENTS AMOUNT USED
- WHITE CHOC 300G
- GELATINE LEAVES 4 EACH
- CREAM 400ml
METHOD
1. Melt the white chocolate over a double boiler, once chocolate is melted allow to cool to room temperature.
2. Whisk cream into stiff peaks and fold in the cooled chocolate.
3. Soften the gelatine leaves with ice water and melt in a pot with 2 teaspoons of water and fold into the chocolate mixture. You can either mould the mousse into any shape you like or keep in a round dish to serve.
CHOCOCOLATE TART
CHOCOLATE FILLING
- CREAM 450ml
- MILK CHOCOLATE 600g
- MILK 150ml
- EGGS 3
SWEET PASTRY
- BUTTER 125G
- CASTOR SUGAR 125G
- EGG 1
- FLOUR 250G
1. Mix the butter and sugar together.
2. Add the egg.
3. Add the flour and form into dough and allow to cool in the fridge before putting it into the moulds.
4. Roll out pastry and place in tart cases and place back into the fridge and this prevents shrinkage.
5. Chop up the chocolate and heat up the milk and cream in a pot until it simmers.
6. Pour the milk and cream mixture over the chocolate until chocolate is all melted. Then mix in the eggs.
7. Pour the mixture into the tart cases and bake for 25 minutes or until dough is golden on 160 degrees.