Making Chocolate Desserts
Where would we be without a chocolate dessert? From ice cream to sponge cake cheesecake or tart, chocolate is a constant theme in the British pudding. Even the fussiest eater can’t resist a chocolate dessert.
The following is a selection of recipes for making delicious chocolate deserts. These recipes include cakes, biscuits, tarts and mousses.
Chocolate CheesecakeServes 6-8
This is a fantastic chocolate cheesecake. You will need:
- 3½oz (100g) chocolate
- 1 x 250g tub mascarpone
- 1 x 200g tub fromage frais
- 2 large free range eggs
- 1½oz (40g) caster sugar
- 4oz (110g) sweet oat biscuits
- 1oz (25g) butter, melted
- Crème fraîche or cream
- 1 level tsp cocoa powder
First of all, make the base of the cheesecake by roughly crushing the biscuits with a rolling pin. Tip the crushed biscuit crumbs into a bowl, and then add the melted butter and mix together before squashing it down into the base of the cake tin, pressing firmly all over. Then place the tin in the oven and pre-bake the crust for 20 minutes. Remove it and let it cool while you make the filling. Reduce the oven temperature togas mark 2, 300°F (150°C).
To make the filling, heat 2in (5cm) of water in a saucepan, and break the chocolate into small squares. As soon as the water is boiling, place the chocolate in a bowl and remove the pan from the heat. Place the bowl on top of the saucepan until the chocolate melts.
Spoon the mascarpone and fromage frais into a large bowl and whisk them together until smooth. Add the eggs and sugar and whisk again before adding the melted chocolate.Pour the mixture into the tin, smoothing it out with the back of a spoon, then place it on the centre shelf of the oven and bake for 1¼ hours. After that, turn the oven off but leave the cheesecake inside until it's completely cold.
To serve the cheesecake, dust the surface with a sprinkling of cocoa powder and serve in slices with crème fraîche or cream.
Chocolate MousseServes 6
This is a classic chocolate mousse recipe. You will need:
- 7oz (200g) dark chocolate, broken into pieces
- 3 large free range eggs, separated
- 1½oz (40g) golden caster sugar
Next, whisk the egg whites, then slowly mix in the sugar, then whisk again until the whites are glossy. Then carefully fold in the egg whites into the chocolate mixture a little at a time. Then divide the mousse between the ramekins or glasses and cover with Clingfilm. Chill for 2 hours. Serve the mousse with whipped cream.
Chocolate BrowniesMakes 15
You will need:
- 2oz (50g) dark chocolate, broken into pieces
- 4oz (110g) butter
- 2 large free range eggs, beaten
- 8oz (225g) Demerara sugar
- 2oz (50g) plain flour
- 1 level tsp baking powder
- ¼ level tsp salt
To start with, pre-heat the oven to gas mark 4, 350°F (180°C),then put the chocolate and butter together in a heatproof bowl fitted over a saucepan of boiled (but not boiling) water to melt the chocolate. Once the mixture has melted, beat it until it’s smooth. Then stir in the other ingredients until thoroughly mixed through.
Then spread the mixture into the tin and bake for 30 minutes, then leave to cool for 10 minutes before cutting into squares and transferring to a wire rack.Chocolate is a fantastic ingredient for use in desserts and will be heartily enjoyed by all of your guests.