Chocolate desserts

[RedPanda]

I'm making a special dessert on Saturday night and I want to make something chocolatey. Has anyone heard of chocolate risotto? I saw Jamie Oliver do it a few years ago....
Anyone tried this? Or does anyone else have any other good chocolate dessert recipes?:chef:

[cheezelkat]

Make a chocolte mousse, and serve with whipped cream and strawberries.YUM

[babylover111]

yum chocolate mousse! good idea
maybe go chocolate nuts and have chocolate mousse with chocolate coated strawberries

[chookie]

I found this recipe the other day haven't tried yet but sounds yummy!!
2/3 cup whole milk
1 egg
2 Tbsp. sugar
pinch salt
1 cup chocolate
2 Tbsp. hazalnut liqueur or dark rum
4 cups
1 cup whipping cream
2 Tbsp sugar
mint sprigs for garnish (optional)

Heat milk in a small pan over moderate heat until it comes to boil. In bleander combine egg, sugar, salt, chocolate and liqueur (turn on low setting) pour in boiling milk slowly. the hot milk will cook the egg and melt the choclate. blend for 1 minute, until smooth. Spoon choclate mixture in to cups and chill.
beat cream until soft peaks form, add little sugar and beat to combine. put dollop of cream on top of chocolate to serve.
this sould make four depends on size of cups. allow plent of time for cups to set and chill

[cheezelkat]

hmmm building on babylover's idea do two toned mousse (one batch white, one dark), and serve with white and milk choc dipped strawberries.

[RedPanda]

hmmm building on babylover's idea do two toned mousse (one batch white, one dark), and serve with white and milk choc dipped strawberries.

Yumm!!! That sounds beautiful!

[Vespera]

Chocolate self-saucing pudding

Chef: Bill Granger

Serves 4
Degree of difficulty: Low
You need:
125g (1 cup) plain (all-purpose) flour
a pinch of salt
120g (1/2 cup) caster (superfine) sugar
3 teaspoons baking powder
4 tablespoons cocoa powder
250ml (1 cup) milk
85g (3 oz) unsalted butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract

Topping
185g (1 cup) soft brown sugar
2 tablespoons cocoa powder
250ml (1 cup) boiling water
Method:
Preheat the oven to 180°C (350°F/Gas 4).

Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.

Add the milk, butter, egg and vanilla extract and mix with beaters until combined. Pour into four 250 ml (1 cup) greased pudding moulds.

To make the topping, stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the pudding batter.

Pour boiling water carefully over the puddings, then bake for 20 to 25 minutes.

This is my fav - although I find you need a bit longer in the oven maybe 30 - 35 mins :) Also I just use a round caserole dish and make a big one instead of 4 littlies

[Lila]

Hi I found this on the net
Chocolate Risotto by John Benson-Smith


Ingredients

30g unsalted butter
125g arborio rice
800ml milk
50g caster sugar
100g dark chocolate, broken into pieces
50g dark chocolate chips
Decoration:
Clotted cream / mascarpone / vanilla ice cream
Chocolate biscuit / chocolate shapes
Cocoa crispies
Icing sugar and / or cocoa powder
Chocolate sauce
Method
In a heavy based pan, melt the butter over a medium heat, then stir in the arborio rice and ensure that all the grains are coated with a little of the butter.
Add the milk, a little at a time, allowing it to be absorbed by the rice, stirring the mixture constantly. Then add the sugar. Cook for fifteen minutes over a moderate heat, stirring frequently to prevent it from sticking. Add the dark chocolate and cook for a further five minutes.
Once it has cooled slightly, add the chocolate chips and stir until thoroughly mixed in. The rice should be cooked but left a little al dente. To Serve:
Divide the mixture between four bowls. This is best served immediately with clotted cream, mascarpone or vanilla ice cream and a blob of whipped cream too if you wish. Decorate with a chocolate shape, cocoa crispies or a chocolate biscuit, drizzle over chocolate sauce and finish with a dusting of icing sugar and/or cocoa powder.
To prepare in advance:
Begin as above, then gradually add about three quarters of the milk and cook it out until the rice is two thirds cooked. Spread onto a tray and chill until needed. To reheat, place the risotto mixture back into a pan and continue to incorporate the rest of the milk until the rice is cooked. It should not be too sloppy or too stodgy! Add the sugar & chocolate and continue as above.
Serves 4
John Benson-Smith

[mythreelittlemonkeys]

My all time fave is a delia recipe below - take out the guff she waffles on about adn it is the most scrummiest choccy roulade in the world!! & gluten free!!!:smiliedance:

A Return to the Black Forest

Though much debased by many frozen versions, the original Black Forest gateau, way back in the Sixties, was a delight: a soft, light concoction made with seriously dark chocolate and morello cherries. So, here it is – still using the lightest base (no flour), baked flat, then rolled round a luscious filling and decorated with chocolate curls.


Serves 10-12

Ingredients
For the filling:

8 oz (225 g) dark chocolate (75 per cent cocoa solids)


2 large eggs, separated


1 x 1½ lb (680 g) jar pitted morello cherries


2 tablespoons cherry brandy


8 fl oz (225 ml) double cream


For the base:

6 large eggs, separated


5 oz (150 g) caster sugar


2 oz (50 g) cocoa powder, sifted


For the topping:

3½ oz (100 g) dark chocolate (75 per cent cocoa solids)


1 level tablespoon morello cherry jam


a little cocoa powder


Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a Swiss-roll tin 13 x 9 x ½ inch (32 x 23 x 1 cm), lined with silicone paper (baking parchment), cut and folded to give a depth of at least 1½ inches (4 cm).


You can make the chocolate filling well ahead of time. To do this, break the pieces of chocolate into a basin and add 2 tablespoons of water. Now place the basin over a saucepan of barely simmering water, making quite sure the basin isn't actually touching the water. Then remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth.

Next beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. As soon as the mixture has cooled, whisk the egg whites to the soft-peak stage then gently cut and fold them into the chocolate mixture. Cover the bowl with clingfilm and leave it in the fridge until you're ready to use it, but for a minimum of an hour.

Drain the cherries in a sieve, discard the syrup, then place them in a shallow dish, spoon over the cherry brandy and leave aside till needed.

To make the base: first place the 6 egg yolks in a bowl and whisk them with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue to whisk, but be careful not to overdo this, as it can eventually become too thick – stop when it falls off the whisk in ribbons. Now fold in the sifted cocoa powder. Then, using a spanking clean bowl and carefully washed and dried beaters, whisk the egg whites to the soft-peak stage. Then take 1 large spoonful, fold it into the chocolatey mixture to slacken it, and gently cut and fold in the rest of the egg whites.

Now pour the mixture into the prepared tin and bake the cake on the middle shelf of the oven for about 20 minutes or until it's springy in the centre. It will look very puffy, but a little finger gently pressed into the centre should reveal that it is cooked. It's important not to overcook it, otherwise it will be difficult to roll.

Remove it from the oven and don't panic as it sinks down, because this is quite normal. Leave it until it's absolutely cold, then turn it out on a sheet of greaseproof paper, which has been lightly dusted with sieved cocoa powder. Then carefully peel away the silicone paper.

Drain the cherries again in a sieve placed over a bowl to catch the cherry brandy liqueur and sprinkle all but 1 tablespoon of the liqueur all over the base. Next remove the chocolate filling from the fridge and, using a small palette knife, spread it carefully and evenly all over the surface of the base. Next whip the double cream softly, and spread this all over the chocolate filling, leaving a good 1 inch (2.5 cm) border all round to allow for it spreading, then lightly press the cherries into the cream.

Rolling this cake up is going to be a lot easier than you think. All you do is take hold of one edge of the greaseproof paper beneath it, lift it and, as you lift, the cake will begin to come up. Just gently roll it over, pulling the paper away as it rolls. If the cake itself cracks as you roll it, this is not a problem – it's all going to get covered in chocolate anyway!

Now to make the chocolate curls for the topping – don't worry, it's much easier than it sounds – all you do is melt the chocolate as before, taking great care not to overheat it, then pour it on to an upturned plate 6 inches (15 cm) in diameter. Then place in the fridge for about 45 minutes until it's set. The chocolate should be firm when you touch it. If it's too soft it won't make nice curls.

To make the curls use a cheese slicer, or a very sharp knife will do if you hold the blade with both hands. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. As you make the curls, place them in a plastic container, as they're much easier to handle later on if they're well chilled. Put the container in the fridge.

Now you can decorate the cake: spoon the cherry jam into a small saucepan, add the reserved tablespoon of liqueur from the cherries, warm it gently and then brush it all over the surface. Place the chocolate curls all over that. Finally, sift over a little cocoa powder to dust the surface lightly.

[SamanthaJane]

awww hazel79 are u trying to make me jealous...

i want some :D

Oh, and by the way, my favourite recipe is at woolies or coles... about $3-$6depending on what you like... lots of different "recipes" to choose from there if you know what i mean ;)

[M O P]

A variation on the risotto would be a recipe from French Women Don't Get Fat. You basically make rice pudding or creamed rice more so. Put it in to small ramekins and push a square or two of milk chocolate in the middle to melt away in there before serving.