Cookies…naturally leavened with cinnamon, raisins, dark chocolate & peanut butter. Rolled in maple toasted oats!

 

doireanns sourdough cookies

Page Liked · 14 hrs

 

When you’re gifted a delicious tub of @butterbikeco cinnamon & raisin PB there’s only one thing to do…..bake cookies✌️
..
Naturally leavened with cinnamon, raisins, dark chocolate & peanutbutter and rolled in maple toasted oats!
#cookies #sourdough #sourdoughcookies #naturallyleavened #lockdownbaking #bakingexperiments

Profiteroles & Chocolate Sauce

CATEGORY: Weekly Recipe COOK TIME: 20-30 mins

What you need:

  • 65g/2½oz Odlums Strong White Flour
  • 50g/2oz Butter or Margarine
  • 150ml/¼ pint Cold Water
  • Pinch of salt
  • 2 Eggs (Lightly beaten)


Filling:

  • Whipped Cream


Chocolate Sauce:

  • 250g Carton of Cream
  • 150g Shamrock Dark Chocolate

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
  2. Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts.
  3. Bring to a brisk boil.
  4. Reduce heat and add sieved flour and salt.
  5. Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
  6. Add the eggs gradually and beat until mixture is smooth and shiny.
  7. Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray.
  8. Bake for 25 minutes at the preheated oven temperature until puffed and golden.
  9. Remove from oven and slit along one side. Cool on a wire tray.
  10. When cold, fill with whipped cream and serve with hot chocolate sauce.


Chocolate Sauce:

  1. Warm cream over a low heat.
  2. Add the chocolate and stir until chocolate has melted. Do not allow to boil.
  3. Serve warm over Profiteroles.

Avonmore Rich chocolate ganache tart with pomegranate seeds

Ingredients

  • 250g plain flour
  • 50g icing sugar
  • 125g butter
  • 1 large egg

For the ganache:

  • 300ml Avonmore Fresh Dessert Cream
  • 50g butter
  • 100g dark chocolate
  • 100g milk chocolate

To garnish:

  • Pomegranate seeds
  • 200ml Avonmore Fresh Dessert Cream

Directions

  1. Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.
  2. Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.
  4. Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.
  5. Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.
  6. Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.
  7. Sprinkle with fresh pomegranate seeds and serve drizzled with Fresh Dessert Cream.

Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs, 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium

    
3.50 avg. rating (69% score) – 2 votes

 

Glenisk Dark Chocolate & Lemon Mousse with Chocolate Chip Crème Fraîche

glen mousse 13516

Ingredients,10 Count

Nutrition,456 Calories

Total Time,20 Mins

Serves,6-8

Ingredients

  • 200g dark chocolate – not too dark, around 50-60% cocoa solids
  • 25g butter
  • 4 very fresh eggs
  • 50g caster sugar
  • 1 lemon
  • Good quality lemon curd
  •  250g Glenisk Organic Crème Fraîche 
  • Icing sugar
  • Dark chocolate or dark chocolate chips
  • Flaked almonds and Christmas themed sprinkles if wished

Method

  1. Melt the 200g dark chocolate with the butter in a pyrex bowl over a saucepan of simmering water.
  2. Do not stir the chocolate just leave it alone.
  3. Grate in the zest of 1/2 a lemon.
  4. Remove from the heat and stir gently once melted. Allow to cool for 10 minutes approx.
  5. Separate the eggs and add the yolks to the chocolate combining thoroughly.
  6. Beat egg whites until stiff then add caster sugar, beat again until thick and glossy.
  7. Take one big tablespoon of the egg white and beat well into the chocolate to loosen the mixture.
  8. Fold the remaining egg white gently into the chocolate with a metal spoon until fully combined.
  9. Spoon into pretty glasses or dishes leaving space at the top and chill for 2-4 hours until set. This dessert is rich and decadent so small portions are necessary!
  10. Toast almonds on a dry pan until golden then leave to cool.
  11. Remove the mousse from the fridge, spoon a layer of lemon curd over the top.
  12. Chop or grate dark chocolate coarsely and add to the Glenisk Organic Creme Fraiche with 1 teaspoon of icing sugar approximately.
  13. Spoon the creme fraiche on top of the lemon curd.
  14. Sprinkle over some flaked almonds on top of the dessert just before serving.
  15. Decorate with a shake of icing sugar, a few more shavings of chocolate, and some Christmas sprinkles / silver balls / edible glitter.

http://glenisk.com/recipes/dark-chocolate-lemon-mousse-with-chocolate-chip-creme-fraiche

Cookies…naturally leavened with cinnamon, raisins, dark chocolate & peanut butter. Rolled in maple toasted oats!

 

doireanns sourdough cookies

Page Liked · 14 hrs

 

When you’re gifted a delicious tub of @butterbikeco cinnamon & raisin PB there’s only one thing to do…..bake cookies✌️
..
Naturally leavened with cinnamon, raisins, dark chocolate & peanutbutter and rolled in maple toasted oats!
#cookies #sourdough #sourdoughcookies #naturallyleavened #lockdownbaking #bakingexperiments

Profiteroles & Chocolate Sauce

CATEGORY: Weekly Recipe COOK TIME: 20-30 mins

What you need:

  • 65g/2½oz Odlums Strong White Flour
  • 50g/2oz Butter or Margarine
  • 150ml/¼ pint Cold Water
  • Pinch of salt
  • 2 Eggs (Lightly beaten)


Filling:

  • Whipped Cream


Chocolate Sauce:

  • 250g Carton of Cream
  • 150g Shamrock Dark Chocolate

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
  2. Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts.
  3. Bring to a brisk boil.
  4. Reduce heat and add sieved flour and salt.
  5. Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
  6. Add the eggs gradually and beat until mixture is smooth and shiny.
  7. Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray.
  8. Bake for 25 minutes at the preheated oven temperature until puffed and golden.
  9. Remove from oven and slit along one side. Cool on a wire tray.
  10. When cold, fill with whipped cream and serve with hot chocolate sauce.


Chocolate Sauce:

  1. Warm cream over a low heat.
  2. Add the chocolate and stir until chocolate has melted. Do not allow to boil.
  3. Serve warm over Profiteroles.

Profiteroles & Chocolate Sauce

CATEGORY: Weekly Recipe COOK TIME: 20-30 mins

What you need:

  • 65g/2½oz Odlums Strong White Flour
  • 50g/2oz Butter or Margarine
  • 150ml/¼ pint Cold Water
  • Pinch of salt
  • 2 Eggs (Lightly beaten)


Filling:

  • Whipped Cream


Chocolate Sauce:

  • 250g Carton of Cream
  • 150g Shamrock Dark Chocolate

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
  2. Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts.
  3. Bring to a brisk boil.
  4. Reduce heat and add sieved flour and salt.
  5. Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
  6. Add the eggs gradually and beat until mixture is smooth and shiny.
  7. Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray.
  8. Bake for 25 minutes at the preheated oven temperature until puffed and golden.
  9. Remove from oven and slit along one side. Cool on a wire tray.
  10. When cold, fill with whipped cream and serve with hot chocolate sauce.


Chocolate Sauce:

  1. Warm cream over a low heat.
  2. Add the chocolate and stir until chocolate has melted. Do not allow to boil.
  3. Serve warm over Profiteroles.

Odlums Salted Caramel & Chocolate Mousse recipe

Salted Caramel & Chocolate Mousse

CategoryChristmas

Chill Time60 mins

What you need:

For the salted caramel sauce

  • 125g/4oz Granulated Sugar
  • 2 tbsp Water
  • 2 tbsp Golden Syrup
  • 50g/2oz Butter
  • 170ml carton Double Cream
  • ½ tsp sea salt

For the mousse

  • 350g Dark Chocolate, chopped into small pieces
  • 50g/2oz Butter
  • ½ tsp Goodall’s Vanilla Extract
  • 8 Eggs, separated
  • 1 tbsp Shamrock Golden Caster Sugar

To serve

  • Double Cream, whipped
  • Chocolate, grated

How to:

  1. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with cling film and cool completely.
  2. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water – ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture and add the vanilla.
  3. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated
  4. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse.
  5. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream and chocolate shavings.

Salted Caramel & Chocolate Mousse

Odlums Salted Caramel & Chocolate Mousse recipe

Salted Caramel & Chocolate Mousse

CategoryChristmas

Chill Time60 mins

What you need:

For the salted caramel sauce

  • 125g/4oz Granulated Sugar
  • 2 tbsp Water
  • 2 tbsp Golden Syrup
  • 50g/2oz Butter
  • 170ml carton Double Cream
  • ½ tsp sea salt

For the mousse

  • 350g Dark Chocolate, chopped into small pieces
  • 50g/2oz Butter
  • ½ tsp Goodall’s Vanilla Extract
  • 8 Eggs, separated
  • 1 tbsp Shamrock Golden Caster Sugar

To serve

  • Double Cream, whipped
  • Chocolate, grated

How to:

  1. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with cling film and cool completely.
  2. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water – ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture and add the vanilla.
  3. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated
  4. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse.
  5. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream and chocolate shavings.

Salted Caramel & Chocolate Mousse