NoMU Recipe Cards Vol.76 For the Love of Chocolate, February

More documents

Recommendations

Info

01 basics Chocolate ganache Bring ½ cup cream to the boil, pour over 250g NoMU Hot Chocolate and whisk until smooth. Serve warm with desserts, pour over cakes or chill in the fridge and once set roll into truffles. Store in the fridge in an airtight container for several days. Variation: add 1 tablespoon orange or coffee liqueur to the ganache. Chocolate icing Cream 250g butter for 5 minutes until very pale and fluffy. Sift in 400g icing sugar and 5 tablespoons NoMU Cocoa and beat to incorporate. Add a tablespoon of milk and beat again until smooth and creamy. Spread over cooled chocolate or vanilla cake or cupcakes. Makes enough for 1 cake or 12 cupcakes. Choc fudge sundae Combine 150g NoMU Hot Chocolate, 5 tablespoons soft brown sugar and 1 cup single cream in a saucepan. Whisk over a low heat until smooth and glossy then stir in 1 teaspoon NoMU Vanilla Extract. Scoop vanilla ice-cream into glasses, layering with chocolate fudge sauce, drizzle with caramel sauce (Recipe Mailer #70) and sprinkle with roughly chopped toasted hazelnuts. Espresso Chocolate Sauce In a saucepan, bring 1 cup (250ml) cream and 1 shot of espresso to scalding point. Add 150g NoMU Hot Chocolate and stir until the chocolate has melted and the sauce is smooth and glossy. Pour over home-made vanilla ice-cream as a delicious dessert or place ice-cream, chocolate sauce and a splash of milk in a blender and whizz up to make a refreshing chocolate mocha milkshake. For a boozier option, replace the espresso with coffee liqueur or Coffee Patron.
double chocolate 02 florentines 100g unsalted butter 1 cup double cream 250g caster sugar 50g dried cranberries, chopped 50g candied orange peel, finely chopped 400g flaked almonds 2 pumps NoMU Vanilla Paste 100g plain flour 1 tsp NoMU Cocoa 150g NoMU Hot Chocolate Preheat your oven to 180°C and line a baking tray with foil. Grease well. Place the butter, cream and sugar in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil then remove from the heat and stir in the cranberries, orange peel, almonds and NoMU Vanilla Paste. Sift in the flour and NoMU cocoa and stir to combine. Drop generous teaspoonfuls of the mixture onto the prepared tray ensuring that they are spaced apart and flatten each one lightly with a fork. Bake for 6-8 minutes or until golden brown. Carefully lift off the tray with a palette knife and transfer to a cooling rack. Melt the NoMU Hot Chocolate in the microwave and dip one half of each florentine into the chocolate to coat. Place on greaseproof paper to set. Tip: . Replace the cranberries with glace cherries and try hazelnuts or brazil nuts instead of almonds. . Dip the florentines in white chocolate instead of dark. . Make spiced florentines by adding 1 tsp NoMU Sweet Rub to the flour. WINE PAIRING On tasting Van Ryn 10 Year Old Vintage Brandy, first smoky caramel, then dried fruit, citrus and almonds came to mind. So it’s a natural choice for these chocolate-dipped discs lit up with cranberry and orange peel. Clean but with the requisite complexity and a very civilized end to a meal, French-style.
Page 1: As is our February tradition, yet a
Page 5 and 6: 04 1 cup seedless raisins ½ cup bo
Page 7 and 8: 06 ashley’s rocky road (cover ima
Page 9: 08 quick fixes Cheat’s chocolate

NoMU Recipe Cards Vol.76 For the Love of Chocolate, February

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?