Chocolate Pots Duet

I have decided it's time I eventually got round to posting  a summer recipe, this is a great recipe for the summer and is called chocolate pots duet because they work so well together and work in perfect harmony.I only tried this dish a few weeks ago and I have to admit it was really good it can be accompanied with brownies or cookies or any selection of your favourite fruits for dipping Strawberries, Bananas,Kiwi fruit the list is endless and I'm sure you all have your own preferences so without further ado here is the recipe i hope you all enjoy.

Ideal for this hot summer 

Ingredients


Brownies
140g unsalted butter
200g dark chocolate
200g light muscovado sugar
2 tsp vanilla extract
Pinch of salt
3 eggs
85g plain flour
Chocolate and cream liqueur pot
140g dark chocolate
142ml carton whipping cream
5 tbsp Baileys cream liqueur
250g carton of mascarpone
Chocolate and olive oil mousse
Chocolate And olive oil mousse
200g dark chocolate, melted
115ml olive oil
200ml pouring cream, whipped
To garnish
Handful of chocolate shavings
6 fresh strawberries
Method

Brownies

1. Preheat the oven to 160C and grease an 18cm cake pan.
2. Melt the butter and chocolate in a bowl over a bain marie, combine until smooth and set aside to cool slightly.
3. Beat the sugar, vanilla extract and salt into the chocolate mix.
4. Add one egg and beat until well combined. Add the second egg and beat again then repeat for the third egg.
5. Add the flour and beat until smooth.
6. Pour the mix into the greased cake pan and bake for 40 minutes.
7. Once cooked, leave to cool. Using a cutter, cut 4 circles to fit into the bottom of the ramekins and slice what’s left into small cubes.

Chocolate and cream liqueur pot

1. Melt the chocolate over a bain marie and set aside until cooled.
2. Whisk the cream until it forms soft peaks and fold in the Baileys.
3. Beat the mascarpone until smooth. Add in the Baileys cream mixture and combine.
4. Pour the cooled melted chocolate into the cream mix and delicately ripple through (don’t combine completely - it should keep the pattern).
5. Chill in the fridge for 20 minutes.
6. Add a small round of brownie mix to two ramekins. Top each with the chocolate cream mix and garnish with a whole strawberry.

Chocolate and olive oil mousse

1. Melt the chocolate over a bain marie.
2. Once melted, gradually add the olive oil and cream, whisking continuously until thick and glossy.
3. Chill in the fridge until set.
4. Add a small round of brownie mix to two ramekins. Top with the mousse and garnish with chocolate shavings.

To serve
Add one of each pot to the plate. Add some brownie squares at the bottom of the plate and garnish with a strawberry either side of the brownies.

Macs tip
This recipe serves two but you could easy double,treble or quadruple the recipe it will keep in the fridge for around 7 days. Don't forget to date label it

Chocolate facts
The largest chocolate ever made was a chocolate marzipan. It was made in the Netherlands over a 3-day period and weighed 4,078 lbs!

Whisky chocolate mousse in marbled chocolate bowls.

Today  I have decided to do something a bit different, I am going to combine a dish which is really nice and strictly for adults. With a technique that I usually use for kids parties so just to clarify the dish is a Whisky Chocolate Mousse served in marbled chocolate bowls this is a very different way of serving a dessert and a bit of a novelty and a good talking point at a boring dinner party, not that I can imagine any of you ever have boring dinner party guests.These bowls are easily made and you can improvise and use whatever designs or chocolate you want to create the effect you want I.E. dark chocolate and milk chocolate or white chocolate or even pipe names or slogans on the bowls or if your guests are that boring even insults the perfect way to end a dinner party maybe just write good night. I have used different images to try and give you some ideas and to show the possibilities are endless.

A light marbled effect

Ingredients
Chocolate cups
300g good quality white chocolate
60g good quality gluten free milk chocolate

Shortbread base
175g butter, softened
85g golden caster sugar
180g gluten free plain flour
50g cornflour (gluten free, check packaging)

Chocolate mousse
160g 70% cocoa dark chocolate
40g gluten free milk chocolate
3 large free range eggs (at room temperature)
Approx 1 tbsp whisky, according to taste
40g caster sugar

Decoration
100g caster sugar, plus extra for coating
6 fresh strawberries
A little strawberry jam, warmed

Heavily marbled effect.

Instructions
Chocolate cups
1.Blow up six balloons (use water balloons as they are small).
2.Break the white chocolate into a small deep bowl. Melt in the microwave on the 500w setting (keep checking the chocolate and give it a good stir every so often).
3.Repeat with the milk chocolate.
With a teaspoon, drizzle the milk chocolate into the white chocolate (criss-crosses are nice).
4.Dip the balloons into the chocolate so that it comes half way up the sides then sit the balloons, chocolate-side down, on a tray lined with baking paper. Place them in the fridge to harden.
5.Once the chocolate has hardened, pop the balloons.
Shortbread base
1.Preheat the oven to 150C.
2.Beat the butter and sugar together in a food processor.
3.Sift together the flour and cornflour.
4.Whilst the food processor is still running, add a spoonful of the flour mixture at a time until all flour is fully incorporated. Beat well for another minute.
5.Use a spatula to scoop the mixture onto a sheet of cling film. Wrap into a ball and refrigerate for approximately 25 minutes, or until firm.
6.Once firm, roll out the dough between two sheets of cling film. Lift the top layer of cling up and dot some jam around the dough. Fold over and repeat until the dough is full of little dots of jam (do not mix together or the dough will turn pink!).
Roll the dough out to a thickness of around 0.75cm.
7.Cut out six circles of dough and place onto a lined baking sheet. Prick with tops with a fork.
8.Cook in the centre of the oven for 20-25 minutes, until just starting to brown.
9.Place the shortbreads on a cooling rack and allow them to cool completely.

Chocolate mousse
1.Place the chocolate and 50ml warm water in a bowl over a pan of barely simmering water and heat gently until melted. Leave to cool for a couple of minutes.
2.Separate the eggs and mix the egg yolks with the chocolate mixture until smooth.
3.Add the whisky (to taste) and mix to incorporate.
Whisk the egg whites until soft peaks appear.
4.Add the sugar a bit at a time, whisking after each addition until the mixture is smooth and glossy.
5.Using a metal spoon, mix a spoonful of the egg whites into the chocolate mixture to loosen it, then very gently fold the remaining egg whites a bit at a time into the chocolate. Make sure all the whites are properly incorporated.
6.Fill the chocolate cups with the mousse mixture then refrigerate for 90 minutes.

Decoration
Add the sugar and 50ml water to a small pan and simmer to dissolve the sugar.
Leaving the leaves on the strawberries, slice them into little fans.
Place the strawberries in the pan and simmer for two minutes then leave in the pan, off the heat for a further two minutes.
With a slotted spoon, remove the strawberries from the pan and coat in a little extra sugar.
Warm a little jam and place in a squeezy bottle.

To serve
Make zigzags of jam across each plate. Place a chocolate cup filled with chocolate mousse in the centre of the plate and serve with the shortbreads. Place a sugared strawberry on top of the shortbread and serve.


Chocolate facts

The best way to store chocolate is by wrapping it in foil and then placing it in plastic. Keep it at a constant temperature of 65 degrees F and 50% humidity.
Dark chocolate stored under perfect conditions will last for 10 years.

Free Recipe @ Macs Meals: Example /Mud pie

Hi everybody well it's Valentines day and I have all ready posted two valentines recipe,one can have to much slush so I thought I would post a classic Mud Pie I'm not going to say "Mississippi" because I can't spell it joke, any way this is from Cirencester so I hope you will give it go it's really yummy.

Crust:


2 cups finely ground chocolate sandwich cookies (recommended: Oreo cookies)
1/2 cup chopped cashew nuts
2 tablespoons unsalted butter, melted

Dense Chocolate Mousse:


12 ounces semisweet chocolate
8 tablespoons (1 stick) unsalted butter
5 large eggs, separated
2/3 cup malt powder
2 1/2 tablespoons sugar

Light Chocolate Mousse:


5 ounces semisweet chocolate
1 ounces unsweetened chocolate
1 1/4 cups heavy whipping cream
6 egg whites
1/4 cup sugar
Top with generous helpings of fresh whipped cream and hot chocolate sauce.
For full insructions click here

Please submit all quick and easy chocolate recipes to macsmeals. 

chocolate facts

Women crave chocolate more than Men