CHOCLATE ESPRESSO POTS

INGREDIENTS

• COOKING CHOCOLATE
  6 ounces
• CREAM
  1 1/2 cup
• MILK
  2/3 cups
• COFFEE POWDER
  2 tsp
• EGG YOLK
  6
• SUGAR
  2 tbsp
• SALT
  pinch

DIRECTIONS

Pre heat oven on 150 degree centigrade. Cook chocolate in double boiler till melt.
In a sauce pan cook 1-1/2 cup cream, 2/3 cup milk, 2 tsp coffee powder and a pinch of salt. Cook till mixture start boiling. Stir continuously. Now mix this mixture with chocolate. Beat well till mixture smooth.
In other bowl beat 6 egg yolks with 2 tbsp sugar and a pinch of salt. Add chocolate mixture and beat well. Now leave it to cool.
Pour this mixture in dessert bowl, seal with a foil, prick the foil with fork. Fill the oven proof tray with water and put dessert bowl in it. Put the tray in oven for 30 to 35 minute. Chill for 3 hours and serve till firm.
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BAKED CHOCLATE PUDDING

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ingredients

• 455g best-quality cooking chocolate (70% cocoa solids)
• 50ml hot espresso or good strong instant coffee
• 125g butter, plus extra for greasing
• 6 eggs, free-range or organic, separated
• 200g caster sugar
• 100g ground almonds
• 100g rice flour
• 1 small handful chopped hazelnuts, toasted

dessert recipes



Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. Take 6 small 3 inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture. Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. Preheat the oven to 190ºC/375ºF/gas 5. Take your moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. Bake in the preheated oven for about 18–20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts.

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CHOCLATE INDULGENCE

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INGREDIENTS

• SEMISWEET CHOCOLATE
  8 Ounces
• UNSALTED BUTTER
  2 1/2 Stick
• EGGS
  6
• STRONG ESPRESSO COFFEE
  1/4 cup
• GRANULATED SUGAR
  1 cup
• CORNSTARCH
  1/3 cup
• BAKING POWDER
  1 tsp
• GROUND ALMONDS
  1 cup
• For garnish
  
  
• WHIPPED CREAM
  as required
• COCOA POWDER
  as required

DIRECTIONS

Preheat the oven to 350 degree F. Lightly butter a 10 inch baking pan. In a double boiler, heat the butter with the chocolate and stir as it melts until the chocolate has completely melted. Add the espresso, and allow to cool for 5 minutes.

In a large mixing bowl, beat the egg yolks with the sugar until very light and fluffy. Add the cornstarch, baking powder, and almonds. Mix in the chocolate mixture and stir until well combined.

In a separate bowl, beat the egg whites until stiff. Fold the whites into the chocolate mixture until blended. Pour the cake batter into the prepared pan and bake for about 30 minutes. When a skewer is inserted into the cake it should still have a little chocolate mixture sticking to it. If it comes out completely clean the cake has baked a little too long.

Cool 10 minutes and then remove from the cake pan. Cool to room temperature. Serve by topping each slice with a dollop of whipped cream and then garnish with a little powdered cocoa.

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CHEWY PEANUT BUTTER CHOCLATE CHIP COOKIES

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Ingredients

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

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