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Cover: Loco for cocoa

Recipes with ice cream

19Jun 12

Pear and Chocolate Tart

Chocolate and Pear TortI sometimes make this pear and chocolate tart on a Sunday as a All Postsgreat pudding to follow a roast ham or pork meal.  Pear, chocolate and almond flavours play really well together, and serving this dessert warm with ice cream simply adds to the pleasure.

Ingredients:

  • 2 large, soft, ripe pears
  • 155g good quality dark chocolate, broken into pieces
  • 2 tbsp almond liqueur
  • 2 tbsp lemon juice
  • 340g puff pastry
  • 1 egg, beaten, for the glaze
  • Icing sugar to dust
  • Cream or ice cream to serve

Preparation Guidelines:

  1. Preheat the oven to 200ºC.  Lightly grease a baking tray and sprinkle it over with a little water.
  2. Melt the chocolate gently in a saucepan over a low heat, add the almond liqueur and stir together until smooth.
  3. Cut the pears into quarters, remove the cores, and then cut into thin slices.  Put the pears into a bowl and cover them with cold water, adding the lemon juice to the water to stop the pears from going brown.
  4. Lightly dust a clean work surface with flour and roll the puff pastry out into a standard pie dish.  Place the pastry into the prepared dish and create circular edges around the pastry with a sharp knife.
  5. Spoon the melted chocolate onto the surface of the pastry and spread it evenly on top.  Drain the pear slices really well, patting the surface very lightly with kitchen paper before laying them out over the chocolate, keeping the pear from touching the sides of the pie tin. Make little indent marks with the back of a sharp knife all around the top of the pastry edge for decoration before brushing the edges with the beaten egg to create the glaze.  Pop the tart in the oven and cook for around 20-25 minutes until the pastry has risen and goes golden brown.
  6. Take the tart out of the oven and turn the temperature up to 230ºC.  Sift a plentiful dusting of icing sugar over the pears and pop the tart back in the oven to brown for 5 minutes.  Keep a close eye at this point so as not to burn it.  Remove from the oven and let sit for a few minutes before serving with cream or ice cream.

Time:   25 minutes to prepare, around 30 minutes to cook

Cocoa Treats: 6 servings

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03Jun 12

Choc Chip Ice Cream

Choc Chip Ice CreamThis is a traditional home-made choc chip ice cream recipe.  No ice cream machines or churners necessary, just the time and the patience to do it all yourself.

Once made, you could also convert it into a choc chip milkshake, using similar steps as with this white chocolate milkshake.

 

Ingredients:

  • 50g caster sugar
  • 2 tsp cornflour
  • 300ml milk
  • 3 egg yolks
  • 190g good dark chocolate, broken into pieces or chocolate chips
  • 110g good milk chocolate, broken into pieces or chocolate chips
  • 300ml double cream

Preparation Guidelines:

  1. Begin by making a custard.  In a large mixing bowl, beat the egg yolks together with the cornflour, the sugar and a good splash of milk.  Heat the remaining milk on the hob in a saucepan, bringing it up to the boil.  Pour the hot milk from the saucepan into the mixing bowl, combining it with the egg and sugar mixture, then transfer everything back into the saucepan and return it to the heat.  Cook the mixture gently, stirring continuously until the custard thickens and leaves a thin coat on the back of a metal or wooden spoon.  It is important to keep the heat gentle or you may curdle the ingredients.
  2. Take the pan off the heat, add the dark chocolate, letting it sit within the mixture until it has melted, before stirring it in evenly.  Cut a circle of greaseproof paper and lay it over the top of the chocolate custard to stop it from forming a skin, and then leave it aside to cool.
  3. Once the chocolate custard is cold, pour the cream into it and whisk together.  Put the chocolate and cream mixture into a freezer-proof container with a lid and freeze it for 2-3 hours, or long enough for it to freeze around the edges.
  4. Transfer the mixture into a large bowl, and using a fork and a mashing action, break down the ice and stir the mixture around.  Put it back in the container and freeze again for around 2 hours, or until the edges have re-frozen.  You will need to repeat this process a couple more times during the setting period, adding in the milk chocolate pieces at the third or fourth time, but add the chocolate after you’ve finished mashing and once you are ready to stir.
  5. Once the ice cream is fully set, transfer it to the fridge about 50 minutes before you want to eat it, so that it softens slightly. 

Time: 30 minutes to prepare, 1 hour to cool, 4-8 hours freezing time

Cocoa Treats: 4-6 servings

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23Mar 12

Mocha Slushy Punch

Mocha Slushy Punch

In my opinion, Christopher Columbus’ most important discovery was chocolate. OK, he had to discover the Americas to find it, and that was great too, but chocolate was the best thing he ever did. Before then, it was the dark and secretive preserve of the Central Americans and one of their gods in particular, Quetzalcoatl, who is usually represented as a serpent-like figure with plumes. The ancient guardians of chocolate (or ‘xocolatl’, as it was known) revered it as a source of strength and wealth – and how right they were! It is both energy-giving and worth masses on the stock market! It has evolved into a vastly more sophisticated and varied product than Columbus could have dreamed, especially while he was drinking the bitter watery concoction that passed for drinking chocolate in those days! Columbus is known to have drunk chocolate, but it was his compatriot, Hernan Cortez who brought it back to Europe in the early 16th century. I bet they would have loved to have sampled my Mocha Slushy Punch.

Try this as a dessert idea after a filling dinner when you think there won’t be much room for heavy pudding – it goes down a treat!  I use Baileys, but you could just as easily use whisky or rum for a delicious alternative. You could also create some great non-alcoholic versions or use a similar recipe for a cool iced mocha.

Ingredients

  • 1L of freshly brewed coffee, well chilled
  • 1 small pot whipping cream (200ml)
  • 1L tub choc ice cream
  • 60ml Baileys
  • Chocolate syrup to drizzle on top

Preparation guidelines:

  1. Make the coffee in advance and put in the fridge to chill.
  2. Whip the cream until really firm.
  3. Put the chilled coffee into a big bowl.
  4. Add around half of the ice cream and mix in until slushy.
  5. Add your Baileys or other drink/flavouring.
  6. Mix in the rest of the ice cream, pour into tall glasses, add the whipped cream and sprinkle with the chocolate flakes.
  7. Serve immediately.

Note:  Serve immediately in tall glasses with long spoons. Keep super-chilled if it’s going to be more than 5 mins before you serve, to preserve the slushy texture.

Time:    10 mins plus a couple of hours to chill the fresh coffee

Cocoa Treats:    4 generous servings

 

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