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Chocolate Fantasy: Clinton Cooper's Decadent Recipes

  By   Apr 29th 2013 at 5:36PM Lifestyle RATED

 

Chocolate Fondant
Star anise Chocolate Fondant

Star anise Chocolate Fondant

Ingredients
50g dark chocolate 
50g butter
1 eggs
1 egg yolk
60g sugar
50g plain flour
2 tsp cocoa powder
A little additional butter (for greasing moulds)
5 gm star anise powder
2 scoops chocolate ice cream

 

Method
Preheat oven to 275°C. Grease moulds with additional butter. Melt butter and chocolate in a bowl, sitting in hot water. Mix cocoa powder, star anise and flour. In another bowl, beat the eggs and the yolk with the sugar until light and foamy. Carefully fold in the butter-chocolate batter with the cocoa- flour mixture. Try not to over mix, as this will release the air. Pour the mixture into the greased moulds (3/4 full only, as mixture will rise during baking) and bake for approximately 10 - 12mins. Fondants should not be fully cooked so as to retain the soft centre. Remove and let cool slightly. Serve with chocolate ice cream and candied orange. 
 

Chocolare rissoto
White Chocolate and Bourbon Risotto


White Chocolate and Bourbon Risotto

Ingredients
50g Rice (Aborio)
15g butter
50g sugar
100g white chocolate
1 pc Vanilla pod
30 ml Bourbon whiskey (can substitute dessert wine, port, sherry, kahlua)
200ml Milk
100ml Water
Method
Place 10gm of butter in a sauce pan and allow it to melt.  Add the rice and stir until well coated and warm.  Split the vanilla bean in half and scrape out the seeds.  Trim a 2 inch section of the bean as a garnish.  Add the rest to the rice. Then add the Bourbon and reduce until the pan is almost dry. Later add the sugar and small quantities of water. Cook until it is reduced to the desired consistency. Once the rice is cooked, discard the vanilla bean.  Add the white chocolate.  Take the pan off the heat and mix the last 5gms of butter.  This will give a glossy touch to the finished product. Divide into two bowls and garnish with white chocolate and vanilla. Alternatively, you can serve the same with chocolate or vanilla ice cream.

Decadence great chocolate recipes

Decadence
White Chocolate Mousse
Ingredients
250 gm Valrhona Chocolate
100 ml cream
4 gm gelatin
Method
Whip the cream. Soak the gelatin in cold water. Melt the chocolate and add the gelatin until it is dissolved. Fold in the whipped cream and refrigerate.
Chocolate sorbet
Ingredients
400 gm milk
200 gm sugar
100 gm Valrhona cocoa powder
100 gm Valrhona chocolate (manjari 70%)
Method
Place the milk and sugar in a sauce pan and bring to boil. Remove from the heat and whisk in the remaining ingredients until they dissolve. Churn it in an ice-cream machine, after it cools. Freeze until required.
Chocolate Brownie
Ingredients
250 gm Valrhona chocolate (caraibe 66%)
400 gm castor sugar
4 eggs
150 gm butter
300 gm flour
5 gm baking powder
200 hazelnuts
Method
Cream the butter and sugar until the sugar is dissolves into a fluffy mixture. Add the eggs one by one. Fold in the remaining ingredients.  Pour mixture in a lined baking tray and cook at 180 degrees C for 30minutes.
Chocolate Tart
Ingredients
1 pc sweet pastry
250 gm Valrhona chocolate (caraibe 66%)
250 gm butter
4 eggs
100 gm sugar
Method
Melt the chocolate and butter over a water bath. Combine the sugar and egg yolks. Whisk the eggs over heat until they become light and fluffy. Gently fold it into the chocolate mixture. Then pour into a baked sweet pastry tart. Place in the oven at 100 degrees C for 5 minutes. Allow to cool before slicing.

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