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Cover: Loco for cocoa

Recipes with orange liqueur

13Jun 12

Almond and Chocolate Orange Biscotti

Almond and Chocolate Orange BiscottiAlmond and Chocolate Orange Biscotti – Italian style biscuits that are wonderful accompanied by a rich roast cappuccino. It’s the perfect complement to round off your Italian meal. (Try this pancetta and pea gemelli recipe.)

Ingredients:

  • 200g good quality dark chocolate, broken into pieces
  • 200g self-raising flour
  • 25g unsalted butter, softened
  • 110g light muscavado sugar
  • 1½ tsp baking powder
  • 55g polenta, or ground semolina
  • The zest of 1 orange
  • 1 tbsp orange liqueur (or swap for 1 tsp vanilla essence)
  • 1 egg
  • 110g almonds
  • A little icing sugar to dust

Preparation Guidelines:

  1. Preheat the oven to 160ºC, and grease a baking tray with a little butter.
  2. Put the almonds in a plastic sandwich bag, or wrap them loosely in clingfilm, and place them on a wooden board.  Using a rolling pin, bash them gently to break them into rough pieces.
  3. Melt the chocolate and the butter slowly in a saucepan, stirring them together.
  4. Take a large mixing bowl and sift in the flour and baking powder.  Mix in the sugar, polenta, egg, orange zest, orange liqueur, and finally the almonds.  Work in the butter and chocolate mixture and form a biscuit dough.  The dough should be a good consistency, but if it is a little moist, sift over an extra little bit of flour; and if it is a little dry, add another splash of orange liqueur, or a tiny bit of water.
  5. Lightly dust a clean work surface with flour and divide the dough into 2 halves.  Create a log shape out of each half, about 25cm long.  Lay out each sausage of dough on the baking tray, flattening them with your palms to about 1.2cm high.  Bake for 25 mins in the oven, or until the dough rises and feels firm to the touch.
  6. Set the partly baked biscotti to one side to cool.  On a wooden board, slice each log diagonally into 10 biscuits (about 1.5cm thick) and place them back onto the tray, leaving a little space between each one.  Return the tray to the oven for about 10 more mins, crisping up the biscotti.  Remove them and once cool, dust over with the icing sugar.

Time: 20 mins preparation time, 35-40 mins cooking time

Cocoa Treats: 20

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17May 12

White Chocolate Mousse

White Chocolate MousseTo my palette, there’s nothing much more exquisite than the combination of chocolate and liqueur.  A rich round off to a romantic candlelit meal with someone special, accompanied by a glass of cava or champagneWhite chocolate doesn’t contain any cocoa solids and in truth is masquerading as chocolate, but we adore the divine blend of cocoa butter, milk solids and sugar.  The composition of white chocolate gives it a lower melting point than chocolate made with cocoa solids, and this just serves to accentuate it’s melt-in-the-mouth sensuality. This white chocolate mousse is one of my favourites.  Make it and you’ll find out why.

 

Ingredients:

  • 230g good white chocolate, broken into pieces, and a little grated to decorate
  • 4 tbsp orange liqueur
  • 295ml double cream
  • 2 egg whites
  • 30ml water
  • A few shavings of orange zest to decorate

You will also need an electric whisk.

Preparation Guidelines:

  1. Melt the chocolate slowly in a heat-proof container over hot water, mixing in the water and the liqueur, and stirring gently.  When molten and combined, allow the mixture to cool.
  2. Whip the cream in a large bowl with the electric whisk, until the cream is firm and peaking.  Then fold it gently into the melted chocolate.
  3. Clean and dry the whisking blades on your electric whisk, and use them to beat the egg whites in a clean bowl.  Once light, fluffy and aerated, stir the egg whites into the chocolate mixture.
  4. With a spatula, gently tease the mousse mixture out into 6 wine glasses or serving bowls and chill them in the fridge for a minimum of 1 hour.
  5. Just before presenting the mousse, decorate it with a little grated chocolate or orange zest, and serve it up for the pure pleasure of your company.

Note: Equally as pleasure-inducing are mint, raspberry or coffee liqueurs in place of the orange liqueur.  Have a little experiment with the toppings too!

Time: Less than 30 minutes preparation time, plus a minimum of 1 hour chilling time

Cocoa Treats: 6

If you love this version, also try this rich chocolate mousse.

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