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Ingredientes
- 85 gm Lowfat milk chocolate
- 125 ml Double cream
- 55 gm Lowfat milk chocolate
- 125 ml Double cream Finely grated zest and juice of 1 orange
- 225 gm Plain flour
- 25 gm Icing sugar
- 185 gm Butter
- 4 x Large eggs
- 250 gm Lowfat milk chocolate
- 300 ml Double cream
- 55 gm Caster sugar Sliced oranges, to serve
- 225 gm Lowfat milk chocolate
- 75 ml Double cream
Direcciones
- 1 For the chocolate fool: Heat the chocolate either in a microwave or possibly in a heatproof bowl over a pan of warm water.
- 2 Whisk about 3/4 cream till it holds its shape. Fold half the melted chocolate into the cream and use to half fill a sundae glass.
- 3 Top with the remaining cream and pour over the remaining melted chocolate. For the chocolate mousse: Heat the chocolate either in a microwave or possibly in a heatproof bowl over a pan of warm water.
- 4 Whisk the cream till holding its shape. Reserve 2 tbsp melted chocolate and fold the remainder into the cream. Put the orange zest and juice in a bowl, add in the reserved chocolate and mix thoroughly. Spoon the mousse onto a plate and serve with the orange and chocolate sauce.
- 5 For the chocolate tarts: Preheat the oven to 200c/400f/Gas 6. Sift the flour and icing sugar into a bowl or possibly food processor and add in 115g/4oz butter. Rub in the fat, or possibly 'pulse' the processor till the mix resembles breadcrumbs.
- 6 Beat 1 egg and gradually fold in till the mix binds together. Allow the pastry to chill. Use the pastry to line either four to six 7.5cm flan tins or possibly one 23cm flan ring. Bake blind for 10 min. Reduce the oven to 180c/350f/Gas 4.
- 7 Gently heat the chocolate with 70g/2 1/2oz butter and cream in a pan till melted. Whisk the remaining Large eggs with the caster sugar till light and fluffy.
- 8 Fold the chocolate cream mix into the Large eggs and use to fill the pastry cases. Bake in the oven till hard to the touch. Serve with sliced oranges.
- For the chocolate filled cigar: Heat 175g/5z of the chocolate either in a microwave or possibly in a heatproof bowl over a pan of warm water.
- 9 Line a small rectangular flat baking sheet with clingfilm, pour the melted chocolate onto the clingfilm and place in the freezer till hard.
- 10 Heat the remaining chocolate as before. Whisk the cream till holding its shape and fold into the melted chocolate.
- 11 Take the chocolate from the freezer and spread the mousse across the surface. Use the clingfilm to roll chocolate into a 'cigar' and serve.
