Showing posts with label Cook. Show all posts
Showing posts with label Cook. Show all posts
Extreme Chocolate Mousse! – How to Make the Best Chocolate Mousse Ever!
This is the sort of recipe that can be easily adapted with all sorts of different flavours, as long as you retain the same ratio of chocolate to cream, and don’t add too much of any ingredient that contains a lot of water, as this could affect the ability of the chocolate and cream to blend together smoothly. I’ve included some other varieties we frequently indulge ourselves in at the end of the recipe, which will hopefully spur you on to dream up your own concoctions.
HELPFUL HINTS: The trick with this recipe is to get the chocolate and cream to the right temperatures so that when they are blended together, the chocolate doesn’t “melt” the cream (which has all the lovely little air bubbles in it because of all the whisking you’ve been doing), and the cream doesn’t make the melted chocolate instantly solidify into little bits. For that reason, I’d suggest you get the cream out of the fridge about half an hour before starting, so that it can warm a little, and don’t forget to let the chocolate cool a little before adding it to the cream!
INGREDIENTS:
300ml (10 fl oz) Double Cream
100g (3.5 oz) Milk Chocolate
200g (7 oz) White Chocolate
100ml (3 fl oz) Irish Cream (Baileys, or any other brand)
Half a dozen small hard amaretti biscuits
METHOD:
Melt the Milk and White Chocolate together gently in a double boiler (or a pyrex bowl over a saucepan with a bit of water in the base), and then set aside to cool a little. Meanwhile, whip the double cream until it just shows the trail of the whisk. Gently fold the cream and melted chocolate together. Then add the Irish Cream, a little at a time, stirring constantly and gently. Pour into individual ramekins, and top with an amaretti biscuit to garnish.
Leave to set in the fridge for a couple of hours. The finished dessert should be consumed within 3 days of making, unless it is frozen, in which case it will keep in the freezer for at least 3 weeks, if kept inside a tightly sealed box.
Calories per portion: 585 kcal
Fat per portion: 44g
Makes about 6 portions
OTHER OPTIONS:
Substitute dark chocolate for the milk and white chocolate, and add about 200g of fresh raspberries to the mix at the end, folding them in gently to avoid squashing them.
Replace the milk chocolate with white chocolate, and add a few drops of peppermint oil to counteract the sweetness of the white chocolate.
Make some caramel by boiling up 90g of granulated sugar with 3 tablespoons of water in a heavy-based saucepan until it is a pale golden brown. Pour it onto a greased baking sheet, and leave for a few hours until cool, then put in a bag and break into small pieces using a rolling pin. Replace the white and milk chocolate with 100g dark chocolate, and 200g milk chocolate to make a really richly chocolatey milk chocolate, and stir the little pieces of caramel into the mousse at the end.
Double the batch size, omit the Irish cream and amaretti cookies, and split the chocolate content into dark, milk and white (i.e. 200g each of white, milk and dark chocolate. Mix them up in separate batches, and either pour into a loaf tin in layers (allowing them to set in between), or pour small amounts into a large serving bowl, stirring together gently at the borders between the colours, to achieve a marbled effect. Delicious served with a fruit coulis!
Article Source: http://www.bigfreearticles.com
If you like chocolate, you’ll love this recipe – it’s rich, smooth, superbly chocolatey, and a generous splash of Baileys makes it utterly irresistible and totally indulgent. It is also surprisingly quick and easy to make too.
About the Author:
Joe is a keen amateur confectioner, and runs an online Chocolate Delivery service, Chocolate Now! with her husband Nigel. You can find more of her chocolate recipes at www.chocolate-now.co.uk/recipes
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Grab Some Homemade Candy Recipes And Make Candy Gifts For Christmas
With most Christmas gifts there is always the risk that the recipient won't like their gift. But just about everyone loves candy, especially homemade candy, and it's not hard to make. You just need some good homemade candy recipes to get started, some simple tools and a little dedication and time.
There's so many great homemade candy's you can make. I'm getting hungry just thinking of things liek chocolate peanut butter candy, corn balls, cream candys, chocolate fudge, candy corn and so many more. You can find recipes for homemade candy for hundreds of different candy's, and most of them aren't all that hard to make.
Butterscotch, nut brittle, candy apples, angel food candy and so much more, all are relatively simple to make.
There's some absolutely wonderful hard candies or mold candies you can make yourself without too much practice.
And in my view a gift of homemade food is a gift from the heart. It's so easy to go to a candy shop and just buy some candy, ask them to wrap it and the jobs done. Christmas gift purchased, nothing more to do. But if you're prepared to spend some of your own precious time and put in the effort to make the candy yourself, that says something about how you feel about the recipient.
Homemade candy says I love you so much more than store bought candy, and can taste just as good, or better.
And there are very few people who dislike candy. It's so popular that if you make some homemade candy for a gift the chances are pretty high that the recipient will love it, and eat it happily. They may even decide to reverse the idea and make some candy for you next year.
Even if you haven't made candy before it's not that hard. Spend some time on the net and you'll learn. You need some time, some dedication to learning if it's your first time making candy, a kitchen and a few basic candy making tools.
Some recipes are a little more difficult than others. Any homemade candy recipe that requires you to simmer water with sugar to a certain temperature can be a bit of a challenge for the beginner because if you get the temperature wrong it won't work so well, but with a little practice you'll be making homemade candy like the pros.
So if you're looking for some good Christmas gift ideas for this festive season, grab yourself some homemade candy recipes and start cooking. Do it now while you've got some time to practice, don't make it hard by starting on Christmas Eve, and you'll have a stack of great Christmas presents ready when you need them.
Just remember, don't eat too many as you eat them, that's always a risk.
So get out there and find yourself some homemade candy recipes.
BlueWaterArticles.com: - Grab Some Homemade Candy Recipes And Make Candy Gifts For Christmas
About the Author
Want to find some great Homemade Candy Recipes? Visit Peter's Website Homemade Candy Recipes and find out more candy making at http://homemadecandyideas.com/
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Tips for Making Chocolate
First, water is the enemy of chocolate so make sure that the two do not come into contact with one another otherwise, your chocolate will become grainy.
If you are using white colored chocolate and want to add coloring to it, never use regular food color or food color paste since this too contains water. You should only use powdered or gel varieties.
When you are adding color to chocolate, add this in small quantities and stir before adding more. This is because putting in might change the color of your chocolate making it too bright. If this happens, this can be remedied by diluting the shade using some more white chocolate.
Apart from powdered or gel varieties of color, you can also use artist brushes to paint designs into your mold. Another option is to use lollipop sticks or even toothpicks so you will have better control in making the finished product.
When you are done using the chocolate mold, never wash this with soap as this removes its stickiness. Just use water and after rinsing, dry this properly to prevent spots from appearing that will also make it difficult to release the chocolate from the mold.
But if it is already difficult to remove, the next time you use the mold, apply a light coating of vegetable oil as this always does the trick.
Should there be some chocolate on the edges of the mold, remove it using a butter knife. Remember this can be reused by simply melting it again and then pouring this to the next batch of whatever you are making.
If your melted chocolate is too thick to paint, add some parafinflakes until you get the right mixture. If you don’t have this, you can also use vegetable shortening or cocoa butter.
Chocolate when melted and poured into the mold was immediately be placed inside the freezer for several minutes. To remove it, you simply have to turn this over onto a tray. If it does not come out on its own, you can tap it gently or pour some hot water in the back.
Some people paint the chocolate after it has been taken out of the freezer. To do this, you must hold the mold over you head so you can see it from the right side. If there are any air bubbles, tap the area where they are using your fingers until it pops.
If you happen to make a mistake while painting, don’t worry. You should just put the mold back into the freezer so it will be easy to remove when it hardens and you can easily correct it. The rule of thumb when it comes to painting is to finish one color first before moving on to the others.
If you are not good painting all the details, do what many people do and that is to simply use just one solid color.
By following these chocolate making tips, you will be able to make chocolate for any occasion all year round. You can give this away as gifts or serve this as part of your dessert which will make you feel proud knowing that you made this yourself instead of buying this from the store.
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