100 Best Delicious Chocolate

100 Best Delicious Chocolate The ultimate ingredient for tempting treats including 100 great recipes

�ontents Introduction 6 Chocolate �eaven 10 Baked to Perfection 52 Crumbly Cookies & �eavenly Bites 98 Cool Chocolate 134 Little Treats &Luxury Drinks 180 Index 224

30 chocolate heaven

Mississippi Mud Pie serves 8

To make the pie dough, sift the flour and cocoa into a mixing bowl. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar and enough cold water to mix to a soft dough. Wrap the dough in plastic wrap and let chill in the refrigerator for 15 minutes.

pie dough

11⁄ 2 cups all-purpose flour, plus extra for dusting 2 tbsp unsweetened cocoa generous 1⁄ 2 cup unsalted butter 2 tbsp superfine sugar

Preheat the oven to 375°F/190°C. Roll out the dough on a lightly floured counter

1–2 tbsp cold water

and use to line a 9-inch/23-cm loose-bottom tart pan or ceramic pie dish. Line with filling

parchment paper and fill with dried beans or baking beans. Bake in the oven for

3⁄ 4

15 minutes. Remove from the oven and take out the paper and beans. Bake the pie

scant 13⁄ 4 cups packed brown

shell for an additional 10 minutes. To make the filling, beat the butter and sugar together in a bowl and gradually beat in the eggs with the cocoa. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, then beat it into the mixture with the light cream and the chocolate extract. Reduce the oven temperature to 325°F/160°C. Pour the mixture into the pie shell and bake for 45 minutes, or until the filling has set gently.

cup unsalted butter

sugar 4 eggs, lightly beaten 4 tbsp unsweetened cocoa, sifted 51⁄ 2 oz/150

g semisweet

chocolate 11⁄ 4 cups light cream 1 tsp chocolate extract

to decorate

scant 2 cups heavy cream, whipped

Let the mud pie cool completely, then transfer it to a serving plate. Cover with the whipped cream. Decorate the pie with chocolate flakes and curls and then let chill until ready to serve.

chocolate flakes and curls

96 baked to perfection

Tiny Chocolate Cupcakes with Ganache Frosting m akes 20

Preheat the oven to 375ºF/190ºC. Put 20 double-layer mini paper cases on 2 cookie sheets.

Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the egg. Sift in the flour and cocoa and then, using a metal spoon, fold them into the mixture. Stir in the milk.

Take a pastry bag fitted with a large plain tip, fill it with the batter, and pipe it into the paper cases, filling each one until half full.

4 tbsp unsalted butter, softened 1⁄ 4

cup superfine sugar

1 large egg, lightly beaten scant 1⁄ 2 cup white self-rising flour 2 tbsp unsweetened cocoa 1 tbsp milk 20 chocolate-coated coffee beans, to decorate (optional)

frosting

31⁄ 2 oz/100 g semisweet

Bake the cakes in the preheated oven for 10–15 minutes, or until well risen and firm to the touch. Transfer to a wire rack to cool.

To make the frosting, break the chocolate into a pan and add the cream. Heat gently, stirring all the time, until the chocolate has melted. Pour into a large heatproof bowl and, using a handheld electric mixer, beat the mixture for 10 minutes, or until thick, glossy, and cool.

Take a pastry bag fitted with a large star tip, fill it with the frosting, and pipe a swirl on top of each cupcake. Alternatively, spoon the frosting over the top of each cupcake. Chill in the refrigerator for 1 hour before serving. Serve decorated with a chocolate-coated coffee bean (if using).

chocolate 1⁄ 3

cup heavy cream

132 crumbly cookies & heavenly bites

Cookie Sandwiches m ak es 20

Line 3 cookie sheets with parchment paper, or use 3 nonstick sheets. Cream the butter and sugar together until pale and fluffy. Beat in the egg yolk, then beat in

2 cups unsalted butter, sweet for preference 1⁄ 2

cup superfine sugar

the almonds and flour. Continue beating until thoroughly mixed. Shape the dough

1 egg yolk

into a ball, wrap in plastic wrap, and chill in the refrigerator for 11/2–2 hours.

1 cup ground almonds 11⁄ 4 cups all-purpose flour

Preheat the oven to 325°F/160°C. Unwrap the dough, break off walnut-size pieces, and roll them into balls between the palms of your hands. Place the dough balls on the prepared cookie sheets, allowing space for the cookies to spread during cooking. You may need to cook them in batches. Bake in the preheated oven for 20–25 minutes, until golden. Carefully transfer the cookies, still on the parchment paper (if using), to wire racks to cool.

Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove the cookies from the parchment paper (if using). Spread the melted chocolate on the flat sides and sandwich them together in pairs. Return to the wire racks to cool.

2 oz/55 g semisweet chocolate, broken into pieces

142 cool chocolate

Chocolate Peppermint Crisp Terrine se rves 6–8

Line a 1-lb/450-g loaf pan or a 31/2-cup oblong freezerproof plastic container

11⁄ 4 cups light cream

with wax paper, allowing it to hang over the edges of the container so that the

1⁄ 2

ice cream can be easily removed. Pour the light cream into a heavy-bottom saucepan and bring almost to a boil. Remove from the heat and stir in the peppermint extract.

tsp peppermint extract

4 egg yolks 1⁄ 2

cup superfine sugar

7 oz/200 g semisweet chocolate peppermint crisps 11⁄ 4 cups heavy cream

Put the egg yolks and sugar in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Slowly add the cream, stirring all the time with a wooden spoon. Strain the mixture into the rinsed-out saucepan or a double boiler and cook over low heat for 10–15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the spoon. Do not let the mixture boil or it will curdle. Remove the custard from the heat and let cool for at least 1 hour, stirring from time to time to prevent a skin from forming. Meanwhile, put the peppermint crisps, a few at a time, into a food processor and chop into small pieces. Alternatively, chop the peppermint crisps into small pieces by hand. Whip the heavy cream until it just holds its shape. When the custard is cold, stir in the peppermint crisp pieces, then fold in the whipped cream until well blended. Turn the mixture into the prepared pan or plastic container and then freeze, uncovered, for 4 hours, or until firm or ready to serve. To serve the ice cream, uncover, stand the pan or plastic container in hot water for a few seconds to loosen it, then invert it onto a serving dish. Remove the wax paper and, using a hot knife, cut the terrine into slices. Serve decorated with chocolate shapes.

chocolate shapes, to decorate

218 little treats & luxury drinks

Hot Chocolate Float se rves 4

Pour the milk into a saucepan. Break the chocolate into pieces and add to the saucepan with the sugar. Stir over low heat until the chocolate has melted, the

2 cups milk 8 oz/225 g semisweet chocolate 2 tbsp superfine sugar

sugar has dissolved, and the mixture is smooth. Remove the saucepan from the

8 scoops coconut ice cream

heat.

8 scoops semisweet chocolate ice cream

Put 1 scoop of coconut ice cream into each of 4 heatproof glasses, top with a scoop of chocolate ice cream, then repeat the layers.

Pour the chocolate-flavored milk into the glasses, top with whipped cream, and serve immediately.

whipped cream, to decorate

100 easy and beautifully illustrated recipes featuring the finest of ingredients, chocolate! Buy the full book now! Physical: Amazon.com Digital: iBooks (US) iBooks (Canada)

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100

Best Delicious Chocolate

Chocolate is a great love and the ultimate indulgence for many. Few can resist the velvety texture, the rich variations of color and the sumptuous taste of this classic ingredient—it warms the heart of anyone with a sweet tooth.

Inside this book is a mouthwatering selection of chocolate recipes, from the classics through to more modern twists, but all equally satisfying for the chocolate lover. With stunning photography, this tasty collection is a true delight for those who simply can’t resist the temptation of chocolate.