Chop’s choc chunder

By -
Moir version, serves 6

Needs to be prepped at least 6 hours in advance

110g unsalted butter - softened 
110g  caster sugar
150 ml milk
1 egg yolk - room temp
200g  good quality dark choc (I use Callebaut callets, 54%)
Amaretti biscuits - 1bag
250g mascarpone 
Amaretto


1. Cream butter and sugar until light and fluffy
2. Melt chocolate gently into milk in microwave - I do 1min on 600w - check stir, then 30s more on 600w and repeat as necessary until melted
3. Leave to choc cool for a bit until lukewarm then stir in egg yolk 
4. Combine butter and chocolate together,  - beat until light and smooth
5. Get a serving bowl eg 20cm round dish. Arrange biscuits in the bottom and soak a few tbsp amaretto over the top. 
6. Layer over about 1/3 choc cream. Then another layer of biscuits. Then more Amaretto. 
7. Give the marscapone and quick beat with a fork or whisk in a small mixing bowl, just to break up a bit. Then blob on top of the biscuits. Spread around a bit, but don't worry it won't be perfect.
8. Spread another 1/3 choc cream over the top. Another layer of biscuits and amaretto.
9. Then top with final 1/3 choc cream. 
10. Serve with cheffy oranges and whipped cream!

Comments

Post a Comment

Popular posts from this blog

Chocolate rice crispie nests

By -
Ingredients 200g plain chocolate, broken into pieces 2 tbsp  golden syrup 50g/2oz  butter 100g cornflakes / 90g rice krispies  36 mini  chocolate  eggs (Adj quantities from bbc) Method Line a 12-hole fairy cake tin with paper cases. Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.  (add more if you think there is too much chocolate left) Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Read more

Butternut squash and halloumi tray bake

By -
Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/
Read more