Yummy Black Forest Trifles
Ingredients:
Brownies:
30 gm Unsweetened chocolate- coarsely chopped
18 gm Maida
1/2 cup Granulated white sugar
1/4 cup Unsalted butter-cut into pieces
2 Eggs
1/4 tsp Vanilla extract
1/8 tsp Salt
Cherries:
12 ounce jar Morello Cherries in syrup
1 tbsp White granulated sugar
1 tbsp Kirsch or Cherry Brandy
Whipped Cream:
3/4 tbsp White granulated sugar
3/4 cup Heavy cream
1/8 tsp pure Vanilla extract
Method:
Brownies:
1.Preheat the oven to 325 degrees F .
2.Place the rack in center of oven. Butter and flour an 4 inch square baking pan.
3.Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar.
4.Stir in the vanilla extract and eggs. Finally, add the flour and salt.
5.Pour into the prepared pan and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
6.Remove from oven and let cool on a wire rack. When cooled, cut into 8 brownies.
Cherries:
1.To make a sauce, drain the cherries, reserving the liquid.
2.Place the liquid in a small saucepan, along with the Kirsch and sugar, and simmer for 3-4 minutes until the sauce is syrupy.
3.Remove from heat and add the drained cherries. Let cool before making the trifles.
Whipped Cream:
1.In the bowl, whip the cream, sugar, and vanilla extract until stiff peaks form with electric mixer.
2.Take the brownies and cut them into small bite-sized pieces.
3.Place a small handful of brownie pieces in the bottom of each trifle glass.
4.Place a spoonful of the cherries, and their juices, on top of the brownies.
5.Place a large dollop of the whipped cream on top of the cherries. Repeat the layers, starting with the brownies.
6.Cover and refrigerate for 1-2 days to allow the flavors to mingle.
7.Just before serving sprinkle each trifle with shaved chocolate and top with a cherry.
Brownies:
30 gm Unsweetened chocolate- coarsely chopped
18 gm Maida
1/2 cup Granulated white sugar
1/4 cup Unsalted butter-cut into pieces
2 Eggs
1/4 tsp Vanilla extract
1/8 tsp Salt
Cherries:
12 ounce jar Morello Cherries in syrup
1 tbsp White granulated sugar
1 tbsp Kirsch or Cherry Brandy
Whipped Cream:
3/4 tbsp White granulated sugar
3/4 cup Heavy cream
1/8 tsp pure Vanilla extract
Method:
Brownies:
1.Preheat the oven to 325 degrees F .
2.Place the rack in center of oven. Butter and flour an 4 inch square baking pan.
3.Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar.
4.Stir in the vanilla extract and eggs. Finally, add the flour and salt.
5.Pour into the prepared pan and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
6.Remove from oven and let cool on a wire rack. When cooled, cut into 8 brownies.
Cherries:
1.To make a sauce, drain the cherries, reserving the liquid.
2.Place the liquid in a small saucepan, along with the Kirsch and sugar, and simmer for 3-4 minutes until the sauce is syrupy.
3.Remove from heat and add the drained cherries. Let cool before making the trifles.
Whipped Cream:
1.In the bowl, whip the cream, sugar, and vanilla extract until stiff peaks form with electric mixer.
2.Take the brownies and cut them into small bite-sized pieces.
3.Place a small handful of brownie pieces in the bottom of each trifle glass.
4.Place a spoonful of the cherries, and their juices, on top of the brownies.
5.Place a large dollop of the whipped cream on top of the cherries. Repeat the layers, starting with the brownies.
6.Cover and refrigerate for 1-2 days to allow the flavors to mingle.
7.Just before serving sprinkle each trifle with shaved chocolate and top with a cherry.
Chocolate Wafer Roll
Ingredients:
1/2 cup Heavy cream
1/8 cup Powdered sugar
1/4 tsp Vanilla extract
10 Chocolate wafers
Method:
1. In medium bowl, whip the cream, sugar and vanilla with electric mixer until stiff. Set aside 1 cup of whipped cream.
2. Place a daub of remaining whipped cream on each cookie, and stack in groups. Chill in refrigerator for 15 minutes.
3. Remove short stacks from refrigerator and lay down on serving plate to make one long roll.
4. Spread the reserved whipped cream on outside of roll. Cut diagonally into slices
5. Cover and chill 3 hours before serving.
1/2 cup Heavy cream
1/8 cup Powdered sugar
1/4 tsp Vanilla extract
10 Chocolate wafers
Method:
1. In medium bowl, whip the cream, sugar and vanilla with electric mixer until stiff. Set aside 1 cup of whipped cream.
2. Place a daub of remaining whipped cream on each cookie, and stack in groups. Chill in refrigerator for 15 minutes.
3. Remove short stacks from refrigerator and lay down on serving plate to make one long roll.
4. Spread the reserved whipped cream on outside of roll. Cut diagonally into slices
5. Cover and chill 3 hours before serving.
Sticky Tofee Pudding with Sauce
Ingredients:
100 gm Dates-pitted, chopped
150 ml Water
50 gm Dark brown sugar
50 gm Unsalted Butter
65 gm Plain flour
2 Eggs
1 tsp Bicarbonate soda
1/4 tsp Vanilla extract
Salt to taste
1/2 cup Whipped Cream
For the sauce
150 gm Muscovado Sugar
60 gm Unsalted butter
50 ml Double Cream
1 1/2 tbsp Golden syrup
Method:
1. Preheat the oven to 150 deg C.
2. Butter and flour individual ovenproof pudding basins.
3. In a small pan, add the dates with water, soda and bring to a boil.
4. Simmer gently for 2 minutes the date mixture until soft and allow to cool.
5. In a food processor, cream the butter and sugar until fluffy.Add the vanilla extract and salt.
6. Beat in the eggs one at a time and then fold in the flour.Beat in the date mixture.
7. Pour into the greased basins and bake for 20-25 minutes until springy.
For Sauce:
1.In a saucepan melt the butter, add the sugar with the syrup and simmer gently until dissolved.
2.Stir in the cream and just bring a boil.
3.Remove from the heat and set aside.
4.Run the tip of a knife round the rim of the puddings and turn out into a shallow baking dish.
5.Pour half of the sauce over the top of pudding.
6.Place under a preheated hot grill until caramelized and sticky.
7.Serve with the whipped cream and remaining sauce.
100 gm Dates-pitted, chopped
150 ml Water
50 gm Dark brown sugar
50 gm Unsalted Butter
65 gm Plain flour
2 Eggs
1 tsp Bicarbonate soda
1/4 tsp Vanilla extract
Salt to taste
1/2 cup Whipped Cream
For the sauce
150 gm Muscovado Sugar
60 gm Unsalted butter
50 ml Double Cream
1 1/2 tbsp Golden syrup
Method:
1. Preheat the oven to 150 deg C.
2. Butter and flour individual ovenproof pudding basins.
3. In a small pan, add the dates with water, soda and bring to a boil.
4. Simmer gently for 2 minutes the date mixture until soft and allow to cool.
5. In a food processor, cream the butter and sugar until fluffy.Add the vanilla extract and salt.
6. Beat in the eggs one at a time and then fold in the flour.Beat in the date mixture.
7. Pour into the greased basins and bake for 20-25 minutes until springy.
For Sauce:
1.In a saucepan melt the butter, add the sugar with the syrup and simmer gently until dissolved.
2.Stir in the cream and just bring a boil.
3.Remove from the heat and set aside.
4.Run the tip of a knife round the rim of the puddings and turn out into a shallow baking dish.
5.Pour half of the sauce over the top of pudding.
6.Place under a preheated hot grill until caramelized and sticky.
7.Serve with the whipped cream and remaining sauce.
Tasty Peppermint Patties
Ingredients:
1 cup Confectioners Sugar
1 tbsp Evaporated Milk
10 gm softened Unsalted butter
1/8 tsp Pure vanilla extract
1/8 tsp Peppermint oil
Chocolate Coating:
3 ounces Semi-sweet chocolate- coarsely chopped
6 gm Shortening
Method:
1.Line a cookie sheet with aluminum foil, smoothing out any wrinkles and lightly dust the foil with confectioners sugar.
2.In the bowl, beat the sugar,milk, butter, vanilla extract and peppermint oil with electric mixer until combined in low speed.
3.Increase the speed to medium-high and beat for 2-3 minutes until very creamy.
4.Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator for 1 hour until firm enough to roll into balls.
5.Roll the batter into 1 inch balls and place on the prepared pan.
6.Flatten each ball with the palm until the patties are 2 cm in diameter and 1 cm thick.
7.Cover and place in the refrigerator for one hour until the patties are firm.
Chocolate Coating:
1.In a heatproof bowl, melt the chocolate and shortening placed over a saucepan of simmering water.
2.Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate to evenly coated.
3.drip back the excess chocolate into the bowl and then place the patties back on the foil.
4.Once all the patties have been dipped in the chocolate, return to the refrigerator to chill for half an hour until firm.
5.Store in the refrigerator in an airtight container.
1 cup Confectioners Sugar
1 tbsp Evaporated Milk
10 gm softened Unsalted butter
1/8 tsp Pure vanilla extract
1/8 tsp Peppermint oil
Chocolate Coating:
3 ounces Semi-sweet chocolate- coarsely chopped
6 gm Shortening
Method:
1.Line a cookie sheet with aluminum foil, smoothing out any wrinkles and lightly dust the foil with confectioners sugar.
2.In the bowl, beat the sugar,milk, butter, vanilla extract and peppermint oil with electric mixer until combined in low speed.
3.Increase the speed to medium-high and beat for 2-3 minutes until very creamy.
4.Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator for 1 hour until firm enough to roll into balls.
5.Roll the batter into 1 inch balls and place on the prepared pan.
6.Flatten each ball with the palm until the patties are 2 cm in diameter and 1 cm thick.
7.Cover and place in the refrigerator for one hour until the patties are firm.
Chocolate Coating:
1.In a heatproof bowl, melt the chocolate and shortening placed over a saucepan of simmering water.
2.Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate to evenly coated.
3.drip back the excess chocolate into the bowl and then place the patties back on the foil.
4.Once all the patties have been dipped in the chocolate, return to the refrigerator to chill for half an hour until firm.
5.Store in the refrigerator in an airtight container.
Delicious Chocolate Cocktail
Ingredients:
15 gm Dark Chocolate
15 ml Vodka
12 ml Double Cream
7 ml Dry Vermouth
3-5 crushed Ice cubes
Method:
1.In a glass, add the crushed ice cubes and set aside.
2.In a bowl, break the chocolate.
3.Heat the cream to scorching point and pour over the chocolate.
4.Stir the mixture until the chocolate has melted and the mixture is smooth.
5.Put 7-8 ice cubes in a cocktail shaker, add the spirits and a double measure of the chocolate sauce.
6.Put the lid on and shake well for 30 seconds.
7.Discard the crushed ice from the glass and strain in the chocolate Martini.
8.Drop in a small piece of chocolate and serve chilled.
15 gm Dark Chocolate
15 ml Vodka
12 ml Double Cream
7 ml Dry Vermouth
3-5 crushed Ice cubes
Method:
1.In a glass, add the crushed ice cubes and set aside.
2.In a bowl, break the chocolate.
3.Heat the cream to scorching point and pour over the chocolate.
4.Stir the mixture until the chocolate has melted and the mixture is smooth.
5.Put 7-8 ice cubes in a cocktail shaker, add the spirits and a double measure of the chocolate sauce.
6.Put the lid on and shake well for 30 seconds.
7.Discard the crushed ice from the glass and strain in the chocolate Martini.
8.Drop in a small piece of chocolate and serve chilled.
