Tag: chocolate
Warm chocolate mousse with mint chocolate chip ice cream and chocolate crumble
By Glynn Purnell From Saturday Kitchen Ingredients For the mint chocolate chip ice cream 475ml/18fl oz whipping cream 400ml tin condensed milk ½ tsp peppermint essence 5 drops green food colouring 175g/6oz dark chocolate (70% cocoa solids), chopped into small pieces …
White peach, hazelnut and ruby chocolate crostata
By Marianne Lumb From Saturday Kitchen Ingredients For the pastry 120g/4½oz spelt flour 80g/3oz plain flour, plus extra for dusting pinch salt 75g/2½oz caster sugar 75g/2½oz ground hazelnuts, toasted 125g/4½oz cold butter, diced 1 free-range egg, beaten For the white peaches 6 …
Vegan chocolate torte
By Paul A Young From Saturday Kitchen Ingredients For the brownie layer 150g/5½oz crunchy peanut butter (ideally sugar-free) 50g/1¾oz golden syrup 150g/5½oz caster sugar 1 tsp vanilla bean paste 25g/1oz cocoa powder 275g/10oz dark chocolate 100g/3½oz light rye flour 1 tsp baking powder ½ tsp sea …
Chocolate and cherry trifle
By Matt Tebbutt From Saturday Kitchen Ingredients For the cherries 150ml/5fl oz dark rum or kirsch 2 x 425g tins pitted black cherries, drained For the chocolate sponge 125g/4½oz unsalted butter, softened 125g/4½oz caster sugar 2 free-range eggs 225g/8oz self-raising flour 60g/2¼oz cocoa …
Chocolate doughnuts with coffee sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the doughnuts 125ml/4fl oz full-fat milk 1 tsp yeast 220g/8oz plain flour 30g/1oz cocoa powder 50g/1¾oz salted butter, softened 1 free-range egg 25g/1oz caster sugar For the coffee …
Chocolate hot cross bun pudding
By Donal Skehan From Saturday Kitchen Ingredients 6 hot cross buns, halved butter, for spreading 600ml/21fl oz milk 400ml/14fl oz double cream 1 cinnamon stick 4 free-range eggs 1 tsp vanilla extract 150g/5½oz caster sugar 200g/7oz leftover milk chocolate egg, broken into pieces vanilla ice cream, to serve …
Dark chocolate, sea salted caramel, chocolate truffle and cookie dough
By Paul A Young From Saturday Kitchen Ingredients For the crumpled chocolate bowl 500g/1lb 2oz dark chocolate (60% cocoa solids or more), broken into pieces edible metallic red shimmer powder For the sea salted caramel 50g/1¾oz unsalted butter 50g/1¾oz unrefined …
Vegan chocolate mousse with honeycomb and caramelised apricots
Equipment: you will need a confectionery thermometer. By Anna Haugh From Saturday Kitchen Ingredients For the chocolate mouse 300g/10½oz silken tofu, drained 150g/5½oz vegan dark chocolate, broken into pieces 1 vanilla pod, seeds only ½ tsp ground star anise 2 tbsp …
Italian strawberry and chocolate chunk cake
Equipment you’ll need a 20–22cm cake tin. By Jordan Bourke From Saturday Kitchen Ingredients 4 free-range eggs 175g/6oz extra virgin coconut oil or unsalted butter 200ml/7fl oz honey or maple syrup 150g/5½oz ground almonds 150g/5½oz white spelt flour ½ unwaxed lemon, zest only 2 tsp vanilla …
Chocolate and hazelnut semifreddo
Semifreddo is a delicious cross between ice cream and mousse. It melts in the mouth and never fails to impress but can be made well in advance to take the pressure off at a dinner …
Double chocolate cookies
These rich and indulgent chocolate cookies with white chocolate chips are perfect for entertaining guests or impressing the family. They’re kid-friendly too! By Michel Roux Jr. From Saturday Kitchen Ingredients 125g/4½oz butter, softened, roughly chopped …
Forest fruit and white chocolate arctic roll
This classic British pud gets a sophisticated twist with a cassis and Fruits of the Forest sauce. It can be prepped ahead and kept in the freezer ready to serve. Equipment and preparation: For this …