Chocolate Ice Cream

http://tastebuddelights.com /Category: Sweets/Desserts / Cold Desserts (Fridge)

2 egg 2 egg yolks 75g caster sugar 300ml single cream 225g plain chocolate 300ml double cream,whipped 1.Whisk together the eggs, egg yolks & sugar in a large bowl.Heat the single cream & chocolate in a small pan until melted & then bring to the boil.Pour on to the egg mixture & stir well 2.Return to the pan & heat gently,stirring all the time until the custard coats the back of the spoon.Strain into a bowl,cover the surface of the custard with a damp greaseproof paper.Cool 3.Fold the whipped cream into the custard & pour into a rigid polythene container.Seal & freeze for 2 hrs.Remove from the freezer until the ice cream is firm.Before serving,allow to soften in fridge for 20mins. Makes 1Litre Tip: For SA residents double cream is available @ Woolies

Double Chocolate Terrine

Tastebuddelights.com/Category: Sweets/Desserts / Cold Desserts (Fridge)
2eggs,separated
50g/2oz caster sugar
4tsp gelatine
125g/4oz plain chocolate
300ml/ 1/2pint cream
125g/4oz white chocolate
plain & white chocolate shavings, to decorate

1.Beat 1 egg yolk & 25g/1oz sugar together until smooth.Sprinkle 2tsp gelatine into 1 Tbsp hot water over a pan of simmering water & leave to stand for 5mins.Melt plain chocolate over a pan of simmering water.
2.Whip 150ml/ 1/4pint cream until it forms soft peaks.Whisk one egg white until forms stiff peaks.Stir the gelatine & melted chocolate into egg yolk mixture.
3.Gently fold cream & egg white into chocolate mixture & spoon into a 1.2L /2pints loaf tin lined with cling wrap.Chill for 2 hrs until set.
4.Make the white chocolate layer as above,using the remaining ingredients. Spoon over set layer & chill.Freeze overwrap with foil.Store up to 2mnths.Thaw overnight in fridge.
5.Turn onto a serving plate,remove wrap & sprinkle with chocolate shavings.

Layered Mousse Gateau

Category: Sweets/Desserts / Mousses

175g Bourbon biscuits 225g unsalted butter 225g milk chocolate 6 Tbsp brandy/rum 3eggs, separated 300ml double cream 225g white chocolate 225g plain chocolate cocoa & icing sugar,for dusting 1.Line the sides of a 20cm round loose-based cake tin with a strip of foil.Finely crush the biscuits in a polythene bag using a rolling pin. Melt 50g butter & mix with the crushed biscuits.Press into the base of the tin. 2.Use the milk chocolate,50g butter,2Tbsp of brandy/rum, one egg & 100ml double cream to make a mousse,following the recipe above.Spoon the mousse over the top of the biscuit base.Level the surface & chill thoroughly. 3.Use the white chocolate, 50g butter, one egg & 100ml cream to make a white mousse & then use the remaining ingredients to make dark mousse in the same way.Spoon each layer carefully into the tin & chill well between layers.Finally,chill the completed gateau overnight. 4.Dust the surface with cocoa & icing sugar.Remove sides of cake tin & carefully peel away the foil to serve.

Marbled Chocolate Mousse

Category: Sweets/Desserts / Mousses
100g/4oz plain chocolate
4Tbsp brandy
50g/2oz unsalted butter
100g/4oz white chocolate
2eggs,separated
150ml/ 1/4pint double cream

1.Break up plain chocolate & place with half of the brandy & half the butter in a bowl over simmering water.Turn off heat & leave until melted.Repeat with white chocolate,remaining brandy & butter.
2.Stir one egg yolk into each bowl of mixture.Place the whites in a clean,grease-free bowl & whisk until they are stiff. Whip the double cream in a separate bowl until it's lightly peaking.
3.Divide the whipped cream between the chocolate mixtures & carefully fold in,using a metal spoon.Divide the egg whites between the two bowls & fold in gently,taking care to keep in all the air.
4.Place a teaspoonful of dark mousse in each serving glass.Fill with alternating spoonfuls of light & dark mousse.Tap the gladdes gentlyon the surface to get rid of any air pockets as you go.
5.To marblethe mousses,push a fine-handled teaspoon into each glass.With the tip of the spoon touching the inside of the glass,gently swirl mousses together to achieve a marbled finish.Chill
Serves 4

Truffles

Category: Sweets/Desserts / Cold Desserts (Fridge)
80ml cream
30ml brandy
200g dark chocolate,broken into squares
60ml cold butter,diced
cocoa/melted chocolate for rolling in

1.Boil the cream in a small saucepan until reduced to about 25ml.Remove from heat & stir in the brandy & chocolate.Return to the stove,stirring until the chocolate has melted.
2.Beat in small pieces of butter @ a time.Pour the mixture into a shallow dish & leave in the fridge until set,@ least 30mins or overnight.
3.Drop spoonfuls of the mixture on to a baking tray & chill once more.Roll into balls & roll in cocoa or melted chocolate.
Makes +/- 20-25 truffles

White Chocolate & Orange Marscapone Cheesecake

For the biscuit base:75g/3oz butter,melted
225g/8oz bourbon biscuits, crushed
For the filling:
225g/8oz marscapone cheese
2eggs separated
50g/2oz caster sugar
150ml/ 1/4pint single cream
4 Tbsp Cointreau
15g/ 1/2oz sachet gelatine
75g/3oz white chocolate
crystallised orange segments to decorate
icing sugar & cocoa powder to dust

For the biscuit base:
Grease & base-line a 20cm/ 8in round spring-form cake tin.Mix the butter & biscuit crumbs together & press into the base.Leave to set in a cool place.
For the filling:
1.Beat the cheese in a bowel until softened slightly,then beat in the egg yolks,sugar & cream.
2.Place the Cointreau in a bowel & sprinkle the gelatine over.Stand for 2mins,then dissolve over a pan of simmering water.Remove from heat.
3.Melt the chocolate in a bowel over a pan of simmering water.Remove from the heat.Stir the gelatine & melted chocolate into the cheese mixture.Whisk the egg whites until stiff & gradually fold in.Pour over the biscuit base.Chill until set.
4.Decorate with crystallised orange segments & dust with icing & cocoa powder