Vanilla Ice Cream with Chocolate

May 3, 2013 by Leave a Comment

An absolute treat for those of us who dream of vanilla ice cream from their youth, this one fits the bill. You can add any good quality chocolate that is pleasing to your palate.

Preparation – 5 minutes
Cooking – 15 minutes

700 ml Jersey or breakfast milk
365 ml double cream or crème fraîche
200 grams unrefined caster sugar
2 tsp pure vanilla extract or vanilla bean paste
100 grams good quality dark chocolate – grated (add after processing in the ice cream maker)

  1. Pour the milk and cream into a saucepan with a heavy base, stir in the sugar.
  2. Warm over a low heat, while stirring until the sugar dissolves – the mixture should be about 170ºF.
  3. Remove from heat, stir in the vanilla.
  4. Allow to cool, cover and chill overnight in the fridge.
  5. Transfer to your ice cream maker and process according to manufacturer´s instructions.
  6. Stir in the grated chocolate, transfer to a sterilised freezer proof container, cover and place into the freezer until solid.
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Adult Chocolate Shake

December 14, 2012 by Leave a Comment

Chocolate and coffee are a wonderful combination, complementing each other. This shake is for the adults among us – try this chocolate liqueur, or make one of your own; this one is made by Thorntons.

All ingredients should be well chilled, I pop the milk and coffee into the freezer for a short time before making the drink.

2 tbsp Chocolate syrup
2 tbsp Chocolate liqueur
4 scoops vanilla ice cream
1 cup whole milk
1 cup of cold espresso coffee
Decoration
Chilled whipped double cream
1 oz dark chocolate – put in fridge, when cold grate

  1. Pour the chocolate syrup, chocolate liqueur, vanilla ice cream, milk and coffee into a liquidiser and blitz until smooth.
  2. Pour mixture into 10 fl oz glasses, decorate with cream and chocolate shavings or grated chocolate.
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Simply Hot Chocolate

December 2, 2012 by Leave a Comment

70 grams Hotel Chocolat dark chocolate drops
480 ml whole milk
Or
Same amount of chocolate, 240 ml whole milk, 240 ml single cream/double cream or crème fraîche
Optional
Natural vanilla extract, brandy, Cognac, orange liqueur or dark rum
Marshmallows
Whipping cream (whipped to soft peak stage)

  1. Place the chocolate drops into a heatproof jug.
  2. Place milk into a small saucepan over a medium heat, when hot pour over the chocolate and leave for one minute then stir until the chocolate has melted (do not boil the milk or milk and cream).
  3. Add a tot of liqueur or a little vanilla and top with marshmallows or a little whipped cream.
Filed Under: Christmas, Drinks Tagged With: , , , , , ,

Milk Chocolate and Black Cherry Bread Pudding

November 26, 2012 by Leave a Comment

455 grams brioche, 1 day old – cut into 2 cm cubes
275 grams Green and Blacks dark cooks chocolate, coarsely chopped
85 grams pitted black cherries – sliced
Custard
400 ml double cream
400 grams crème fraîche
200 ml milk
4 large fresh eggs plus 1 egg yolk – lightly beaten
100 grams natural brown sugar
1 tsp pure vanilla extract

  1. Put all the ingredients for the custard into a large jug and whisk until well blended.
  2. Place the bread into a buttered ovenproof dish – 25 cm by 35 cm.
  3. Add the chocolate and cherries, toss to combine, then spread evenly over the dish.
  4. Pour the custard into the dish through a fine sieve, lightly press the bread cubes into the custard, cover with clingfilm and chill while the oven comes to temperature.
  5. Preheat oven to 180ºC, 355ºF, gas mark 4.
  6. When the oven is ready, cover the bowl with aluminium foil and put into a large deep roasting tin.
  7. Place onto the centre shelf, pour in sufficient water to come half way up the dish sides.
  8. Bake for 45 minutes, remove the foil, bake for another 15 minutes.
  9. Allow to cool a little before serving.
  10. Serve with chilled thick pouring cream, crème fraîche or clotted cream.
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Chocolate and Black Cherry Trifle

November 24, 2012 by Leave a Comment

One of my favourite trifles especially at Christmas, it is best when made the day before to give all the flavours time to blend and develop.

680 grams chocolate pound cake
115 ml black cherry compote
2 tins good quality pitted black cherries – drain, reserve 60 ml of juice
60 ml Spanish pale cream sherry
Chocolate Custard
115 grams Green and blacks dark cooks chocolate, 72% cocoa solids, chopped
370 ml milk
300 ml double cream or crème fraîche
8 large fresh egg yolks
100 grams golden caster sugar
30 grams Green and Blacks organic cocoa powder
Topping
600 ml double cream
30 grams unrefined icing sugar, sifted
1/2 tsp natural vanilla extract
Decoration – 50 grams Green and Blacks dark milk chocolate, grated or 2 Cadbury flake

  1. Slice the cake, spread with the compote and place one layer into the bottom of a large wide trifle bowl.
  2. Mix the syrup and sherry, drizzle half of the syrup over the cake, top with half of the cherries, add a second layer of cake.
  3. Drizzle remaining syrup over the cake, top with remaining cherries.
  4. Cover with clingfilm, chill in the fridge for about one hour.

Chocolate Custard

  1. Melt the chocolate in a heatproof bowl over a saucepan containing 3 cm of barely simmering water ensuring the bowl does not come in contact with the water, when melted, stir until smooth then put to one side while preparing the custard
  2. Warm the milk and cream until bubbles appear around the edge of the pan.
  3. Put the egg yolks and sugar into a large heatproof bowl, sift the cocoa over the top and whisk until well blended.
  4. Slowly pour in the warm liquid while whisking.
  5. Add the melted chocolate, stir until combined; return to the rinsed out saucepan.
  6. Cook over a low to medium heat until the custard thickens, while stirring throughout – ensure the milk does not boil as it will split and curdle.
  7. When the chocolate has melted and the custard has thickened, pour into a clean bowl and cover with clingfilm (which must touch the custard) to prevent a skin from forming.
  8. When cold, transfer to the trifle bowl, spreading evenly over the chocolate cake.
  9. Cover with clingfilm, chill overnight for the flavours to develop.

To finish

  1. Whisk the chilled cream until soft peaks form, add the vanilla and sifted icing sugar while whisking, spread or pipe over the custard.
  2. Grate the chocolate over the top or crumble the Cadbury flake; chill until ready to serve.
Filed Under: Christmas, Custard, Trifle Tagged With: , , , , , ,

Luscious Hot Chocolate

November 20, 2012 by Leave a Comment

I love hot chocolate, it is one of my favourite drinks throughout the winter, sometimes in summer. You can sweeten with whatever sweetener or sugar you prefer, my favourite is Demerara sugar – or Sweet Freedom. You can, of course, use any good quality chocolate in this recipe and if preferred use a combination of dark and milk chocolate.

600 ml milk
160 ml double cream
150 grams Hotel Chocolate dark chocolate drops
Optional – Cognac, Brandy or other liqueur – to taste

  1. Put the milk and double cream into a saucepan over a gently heat, slowly bring up to the boil.
  2. Place the chopped chocolate into a heatproof jug.
  3. When the milk is ready, immediately pour over the chocolate, while whisking until smooth.
  4. Serve in pretty glass cups, top with mini marshmallows and Cadbury´s chocolate flake (crumbled), or grated chocolate of your choice.
Filed Under: Christmas, Drinks Tagged With: , , ,

Chocolate Fondue

November 3, 2012 by Leave a Comment

I have been concentrating on writing a book, something that has been in the planning stage for over eight years; as a consequence my recipe blog has been neglected somewhat. Decided that it had to change.

400 grams Green and Blacks dark milk chocolate
80 grams unsalted butter
280 ml double cream
300 ml breakfast milk

  1. Put the ingredients into a saucepan set over a low heat.
  2. Gently warm, while stirring occasionally, until the chocolate and butter melts.
  3. Stir until the sauce is smooth.
  4. Pour into a fondue pot and serve with fresh fruit or marshmallows – lightly toasted.
Filed Under: Fondue Tagged With: , , ,

Café Helado de Chocolate

October 6, 2012 by Leave a Comment

This is a lovely iced coffee and chocolate drink with the addition of both vanilla and coffee ice cream; not difficult to make, very satisfying on a warm summer day here in Spain, or anywhere for that matter. While I have used G&B chocolate, you could try other good quality chocolate, perhaps Hotel Chocolat chocolate drops, available in dark, milk and white.

700 ml milk (divided into two 350 ml portions)
85 grams Green and Blacks dark cooks chocolate, 72% – chopped
50 ml espresso coffee – chilled in the freezer until ice crystals form
4 scoops French vanilla ice cream
To serve
4 scoops coffee ice cream
Green and Blacks organic cocoa, sifted
25 grams finely grated Green and Blacks dark milk chocolate
Optional – try adding just a drizzle of Tia Maria or Tia Nadal (coffee liqueur made in Mallorca)

  1. Put the chopped chocolate into a heatproof bowl.
  2. Bring half of the milk just up to the boil, pour over the chocolate while stirring until the chocolate has melted and the mixture smooth.
  3. Leave to cool then pour into a liquidiser, add the coffee and vanilla ice cream; blitz until well blended then pour into four tall glasses.
  4. Add one scoop of coffee ice cream (or vanilla, if preferred), top with either sifted cocoa or grated chocolate.
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Chocolate Meringue Pie

September 23, 2012 by Leave a Comment

This is quite a simple pie, best served with a few fresh berries and a little lightly whipped double or whipping cream.

Yield – 6 to 8 servings

Pastry
100 grams plain white flour
40 grams self raising flour
30 grams unrefined icing sugar
75 grams unsalted butter and pinch finely grated orange zest – mix with zest, wrap, chill in freezer until firm, remove when required
1 large fresh egg yolk – beaten
1 tbsp chilled fresh orange juice
Chilled water, if necessary
Soft Meringue
4 large egg whites
1/2 tsp cream of tartar
100 grams unrefined caster sugar
1/2 tsp finely grated orange zest
Chocolate Custard
70 grams Lindt Orange Excellence dark chocolate
175 ml double cream
175 ml whole milk
1/2 tsp finely grated orange zest
4 large fresh egg yolks
45 grams unrefined golden caster sugar
1 tsp plus 1/2 tsp cornflour, sifted with the sugar

PASTRY

  1. Butter a 24 cm tart tin.
  2. Sift the flours and icing sugar into a large baking bowl (use all plain flour, if preferred).
  3. Remove butter from freezer, while dipping in flour throughout, grate over the dry ingredients, toss to coat the butter in flour then rub in to achieve the texture of breadcrumbs (I prefer not to rub the butter into the flour).
  4. Add the egg yolk and orange juice, mix until the ingredients come together – if required, add a tiny amount of cold water.
  5. Shape into a ball, wrap in clingfilm and chill for a minimum of 60 minutes.
  6. Preheat oven to 220°C, 425ºF, (428ºF if not rounded down), gas mark 7.
  7. Coarsely grate the pastry into the prepared tin, press evenly into the edges and base – this is fairly foolproof, much easier than rolling out.
  8. Prick the base with tines of a fork, cover and chill in the fridge for 30 minutes.
  9. Bake the tart shell for between 10 to 15 minutes before removing and placing onto a wire rack to cool.

MERINGUE

  1. Place the egg whites into a clean grease free bowl, whisk until frothy, add the cream of tartar, whisk until soft peaks form, gradually whisk in the sugar and orange zest (25 grams at a time) until the sugar dissolves and stiff peaks form.

CUSTARD

  1. Place the chocolate into a heatproof bowl set over a pan of barely simmering water.
  2. Meanwhile, pour the double cream and milk into a saucepan with the orange zest, place over a medium heat until the cream is almost at boiling point.
  3. Remove from the heat and quickly whisk half into the chocolate, reserve.
  4. Whisk the egg yolks, sifted cornflour and sugar until smooth and pale.
  5. Pour about 100 ml of the remaining warmed cream over the egg yolks, whilst whisking constantly.
  6. When combined, gradually whisk in remainder then stir into the chocolate mixture.
  7. Rinse out the saucepan and return the mixture then place over a low heat and continue to stir until the custard has thickened; pour into the cooled pastry immediately (do not allow the mixture to come up to the boil).

TO FINISH

  1. Pile the meringue lightly onto the hot custard, swirling to form peaks and spreading up to the edge of the pie to seal the crust – and to prevent shrinkage.
  2. Bake in an oven set to 350ºF, 180ºC, 160ºC fan assisted oven for between 8 to 12 minutes, or in a 425ºF, 220ºC, 200ºC fan assisted oven for 4 minutes, or until meringue is set and the tips are lightly browned.
  3. Allow the pie to cool to room temperature before serving with a little lightly whipped cream.
Filed Under: Custard, Easter, Pies and tarts, Valentine´s Day Tagged With: , , ,

White and Dark Chocolate Brioche and Butter Pudding

June 27, 2012 by Leave a Comment

Bread and butter puddings are my favourite at the moment, the last one I made was a simple; marmalade sandwiches cut into triangles, placed into a well buttered oven proof cazuela, the uncooked custard poured over the top through a sieve – it took just a few minutes to prepare and 50 minutes to bake – just as I like it with a slight “wobble” in the centre.

Chocolate B&B puddings are just that little bit richer, take a bit longer to make but well worth the effort in the end. As they are usually so rich, try serving them with something cool and unflavoured – well chilled and lightly whipped double cream, thick pouring cream – or French vanilla ice cream!

If you would prefer to use simple sliced white or wholemeal bread, it does just just as good, if a little different.

8 to 10 large thick slices of brioche
Unsalted butter, softened
250 grams whole milk
250 grams creme fraiche
1 vanilla pod, split and seeds scraped out
150 grams Hotel Chocolat white chocolate drops
4 large eggs, yolks only
55 grams unrefined (golden) caster sugar
170 grams Hotel Chocolat dark (or milk) chocolate drops

  1. Brush a glass ovenproof dish with melted or softened.

Custard

  1. Put the white chocolate into a heatproof bowl.
  2. Place the milk, cream, vanilla pod and vanilla seeds into a pan and heat to a gentle simmer, remove the vanilla pod.
  3. Pour over the chocolate, leave for a few minutes then stir until melted and smooth.
  4. In a bowl, whisk the egg yolks and sugar until pale and fluffy.
  5. Pour a little of the hot milk into the egg yolks, while whisking, gradually add the remainder while whisking until combined.
  6. Rinse out the pan, return the custard and heat gently while whisking constantly until the thickens.

To assemble

  1. Lightly butter the bread on both sides, halve the slices and arrange half in a single layer in the dish.
  2. Top with half the dark chocolate buttons and pour over half of the custard.
  3. Arrange remaining slices over the top and top with remaining buttons then the custard, lightly press the brioche into the custard.
  4. Cover with clingfilm and chill for one hour in the fridge.
  5. Preheat the oven to 180ºC, 355ºF or gas mark 4.
  6. Bake for 30 minutes until set and a light golden colour with a slight “wobble” in the centre.
  7. Remove and leave to stand for 10 minutes before serving with cream or Vanilla ice cream.
Filed Under: Puddings Tagged With: , , , ,
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