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

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07 magda’s frozen chocolate mousse 100g unsalted butter 50g NoMU Hot Chocolate 200g chocolate wafer biscuits 1 tbsp NoMU Cocoa 1½ tbsp good quality instant coffee granules 170ml boiling water ½ cup caster sugar 500g NoMU Hot Chocolate 4 large eggs, separated 875ml cream 1ml fine salt 1ml cream of tartar Grease a 22cm springform tin. To make the base place the butter, 50g NoMU Hot Chocolate, chocolate wafer biscuits and NoMU Cocoa in a food processor and whizz until combined. Press into the tin. Place the coffee, water and sugar in a saucepan and bring to the boil whilst stirring. Pour the hot coffee mixture over the 500g NoMU Hot Chocolate and whisk until smooth. Add the egg yolks to the hot mixture and mix well. Whisk the cream in a separate bowl till soft peaks form and set aside. In another bowl whisk the egg whites, salt and cream of tartar to soft peak stage. Fold the whipped cream into the chocolate mixture, then carefully fold the egg whites into the mixture, taking care not to over mix. Tip the mixture into the tin, cover with clingfilm and freeze overnight. Carefully remove from the tin, allow to rest for 15 minutes and serve. WINE PAIRING There’s a lot of hype around chocolate Pinotage, but here the chocolate is all in this iced dessert and the berry-abundant (fortified) Pinotage, Pineau de Laborie, is served chilled alongside. Tips: . Top with chocolate curls and dust with NoMU Cocoa before serving. . This dessert can also be made in individual ramekins rather than one large tin. . Make an adult version of this dessert by adding a few tablespoons of orange liqueur to the mixture before chilling. Serves 10-12
08 quick fixes Cheat’s chocolate pasties de nata Preheat your oven to 200°C. Roll a sheet of puff pastry to ½ cm thickness and use a 10cm cookie cutter to cut out 12 circles. Press each one into a greased muffin tray. Combine 180ml cream with 1 teaspoon NoMU Vanilla Paste. Using measuring spoons, place exactly 1 tablespoon cream into each pastry shell, followed by 1 level teaspoon light brown or demerara sugar, followed by 1 teaspoon NoMU Hot Chocolate. An optional extra would be a generous pinch of NoMU Sweet Rub and/or a sprinkling of orange zest. Bake for 20 - 30 minutes or until puffed up and very golden brown. If you take it out too soon, the pastry will not be crispy. Allow to cool before serving. WINE PAIRING As with milktart, my choice for chocolate-spiked pasteis de nata would be a natural sweet with natural acidity, like Glen Carlou’s ‘The Welder’ Natural Sweet Chenin Blanc 2011. Pear and chocolate tart Preheat oven to 200°C and grease a baking tray well. Using a saucer as a guide, cut four small circles out of a sheet of puff pastry. Place the rounds on the baking tray and score a smaller circle on each one, 1 cm from the edge. Prick the inner circle with a fork and sprinkle with ½ tablespoon NoMU Hot Chocolate. Peel and thinly slice 4 pears, then fan the pear slices over the chocolate. Whisk an egg with 1 tablespoon milk and brush around the pastries taking care that excess egg wash doesn’t spill over the edges of the tarts. Split 2 cinnamon sticks lengthways and arrange these in the centre of the tarts. Dust each tart with caster sugar and bake for 15 minutes or until the pastry is golden brown. Serve with fresh cream whipped to a soft peak with 5 pumps of NoMU Vanilla Paste. Tip: You could also make 1 large tart instead of 4 smaller ones and use apples instead of pears and sprinkle with NoMU Sweet Rub before baking. WINE PAIRING Working on the ‘pear drops’ aspect of Viognier, the richness of wooded Chenin and the buttery quality of puff pastry, these tarts would be a great opportunity to uncork an old favourite: the Vondeling Babiana 2008, a blend of Chenin Blanc, Chardonnay, Viognier and Grenache Blanc.
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NoMU Recipe Cards Vol.76 For the Love of Chocolate, February

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