Make Four Desserts And Don’t Take The Pith

INGREDIENTS

INSTRUCTIONS

For the chocolate fool: Melt the chocolate either in a microwave or  in
a heatproof bowl over a pan of hot water.  2 Whisk about 3/4 cream
until it holds its shape. Fold half the melted  chocolate into the
cream and use to half fill a sundae glass.  3 Top with the remaining
cream and pour over the remaining melted  chocolate. For the chocolate
mousse: Melt the chocolate either in a  microwave or in a heatproof
bowl over a pan of hot water.  4 Whisk the cream until holding its
shape. Reserve 2 tbsp melted  chocolate and fold the remainder into the
cream. Put the orange zest  and juice in a bowl, add the reserved
chocolate and mix thoroughly.  Spoon the mousse onto a plate and serve
with the orange and chocolate  sauce.  5 For the chocolate tarts:
Preheat the oven to 200c/400f/Gas 6. Sift  the flour and icing sugar
into a bowl or food processor and add  115g/4oz butter. Rub in the fat,
or 'pulse' the processor until the  mix resembles breadcrumbs.  6 Beat
1 egg and gradually mix in until the mixture binds together.  Allow the
pastry to chill. Use the pastry to line either four to six  7.5cm flan
tins or one 23cm flan ring. Bake blind for 10 minutes.  Reduce the oven
to 180c/350f/Gas 4.  7 Gently heat the chocolate with 70g/2 1/2oz
butter and cream in a pan  until melted. Whisk the remaining eggs with
the caster sugar until  light and fluffy.  8 Fold the chocolate cream
mixture into the eggs and use to fill the  pastry cases. Bake in the
oven until firm to the touch. Serve with  sliced oranges. For the
chocolate filled cigar: Melt 175g/5oz of the  chocolate either in a
microwave or in a heatproof bowl over a pan of  hot water.  9 Line a
small rectangular flat baking sheet with clingfilm, pour the  melted
chocolate onto the clingfilm and place in the freezer until  firm.  10
Melt the remaining chocolate as before. Whisk the cream until  holding
its shape and fold into the melted chocolate.  11 Take the chocolate
from the freezer and spread the mousse across  the surface. Use the
clingfilm to roll chocolate into a 'cigar' and  serve.  Converted by
MC_Buster.  NOTES : Chef - Tony Tobin with Richard Driscoll  Recipe by:
Celebrity Ready Steady Cook  Converted by MM_Buster v2.0l.

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