We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The good Lord didn't create anything without a purpose, but mosquitoes and sand gnats come close.

Make Four Desserts And Don’t Take the Pith

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs Celebrity, Ready, Steady, Cook 2 servings

INGREDIENTS

85 g Milk chocolate
125 ml Double cream
55 g Milk chocolate
125 ml Double cream
Finely grated zest and juice of 1 orange
225 g Plain flour
25 g Icing sugar
185 g Butter
4 Eggs
250 g Milk chocolate
300 ml Double cream
55 g Caster sugar
Sliced oranges; to serve
225 g Milk chocolate
75 ml Double cream

INSTRUCTIONS

FOR THE CHOCOLATE FOOL
FOR THE CHOCOLATE MOUSSE
FOR THE CHOCOLATE TARTS
FOR THE CHOCOLATE FILLED CIG
1 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.

A Message from our Provider:

“You’re never too young for God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?