2020-04-01 Good Housekeeping South Africa

CHOC HEAVEN

400g dark chocolate, finely chopped

400g icing sugar, sifted

½ tbsp liquid glucose

½ tsp peppermint essence

1. Put 200g chocolate into a heatproof
   bowl set over a pot of gently simmering
   water and stir regularly until chocolate
   has melted. (See GH Tip.) Spread out in
   a thin rectangle, about 30cm x 40cm,
   on a baking tray lined with baking paper.
   Leave to set in a cool place (not the
   fridge).


2. Mix together the icing sugar, liquid
   glucose, peppermint essence and 4½ tbsp
   water until it forms a thick paste. Using
   a hot palette knife, spread all over the
   cooled chocolate and allow to set for
   about 20 minutes.


3. Melt the remaining chocolate and
   spread over the mint; leave to set. With
   a hot knife, cut into 5cm squares.
   EACH MINT About 520kJ, 1g protein,
   4g fat (2g saturated), 21g carbohydrate
   (21g total sugars), 0g fibre.

SERVE THESE AFTER

DINNER WITH COFFEE

OR A DESSERT WINE TO

REALLY IMPRESS YOUR

GUESTS. FOR ADDED

GLOSS AND SNAP,

WE RECOMMEND

TEMPERING YOUR

CHOCOLATE

FOR THE BASE

100g unsalted butter, melted, plus extra

to grease

30 Oreo cookies (about 325g)

FOR THE FILLING AND TOPPING

350g dark chocolate, plus extra, grated,

to decorate

175g butter

4 medium eggs

175g dark brown muscovado sugar

550ml double cream

2 tbsp golden syrup

5 tbsp icing sugar

1. Grease the sides and base of a 23cm
   x 4cm loose-bottomed tart tin with butter.
   In a food processor, whizz the Oreos to
   fine crumbs, then mix in the melted butter.
   Press the mix into the tin, lining the base
   and sides: use your fingers to push it into
   the fluted edges. Chill in the fridge while
   you make the filling.
   2. Preheat oven to 180°C. Melt 200g of
   the chocolate and the butter gently in
   a bowl over a pot of simmering water.
   Set aside to cool a little. Whisk the eggs
   and sugar for 5 minutes with an electric
   hand whisk until light and creamy. Fold in
   the chocolate mixture and 200ml of the
   cream. Spoon into the tart case and bake
   for 35 to 40 minutes until puffed up and
   just set. Let the pie cool for 30 minutes –
   it will sink on cooling, allowing room for
   the topping.
   3. Meanwhile, make the fudge topping
   by gently heating the remaining 150g
   chocolate, 150ml double cream, the
   golden syrup and 3 tbsp icing sugar. Pour
   over the pie, spreading to the edges, and
   put in the fridge for 30 minutes to chill.
   4. Remove the pie from the tin. Whip the
   remaining 200ml cream and 2 tbsp icing
   sugar to soft peaks and pile onto the pie.
   Top with gratings of chocolate.

GH TIP Make to the end of Step 3

a day in advance for a get-ahead

dessert. Remove from the fridge

an hour before serving and top

with the cream and chocolate.

EACH SERVING (FOR 12) About

3 320kJ, 6g protein, 59g fat (35g

saturated), 58g carbohydrate

(49g total sugars), 2g fibre.

EACH SERVING (FOR 14) About

2 840kJ, 5g protein, 51g fat (30g

saturated), 50g carbohydrate

(42g total sugars), 1g fibre.

Chocolate Mud Pie

Hands-on Time 35 minutes Cooking Time About 45 minutes, plus chilling Serves 12 to 14

After-dinner Mints

Hands-on Time About 25 minutes, plus cooling and setting Cooking Time About

10 minutes Makes 48

GH TIP

TEMPERING CHOCOLATE

For the best shine and snap, it’s best

to temper your chocolate. For the

first layer of After-dinner Mints, put

50g chopped chocolate into the

fridge to chill. Then put 150g chopped

chocolate into a heatproof bowl over

a pot of simmering water. (Make sure

the bowl doesn’t touch the water.)

Slowly melt the chocolate, bringing

it up to 55 to 58°C. (Make sure your

thermometer doesn’t touch the

bottom of the bowl.) Pour a third of

the chocolate into a separate bowl;

set aside in a cool place. Stir the

fridge-cold chocolate into the main

bowl of melted chocolate to lower

the temperature to 28 to 29°C. Add

reserved melted chocolate back

into the main bowl to increase the

temperature to 31 to 32°C. (Replace

over the simmering water, if you

need to.) As soon as it reaches 32°C,

remove from heat and stir until

Photography: Myles New. Recipes and Food Styling: Suzannah Butcher, Charlotte Watson, Elizabeth Hutchinson. smooth. Repeat for the second layer.

Recipe Testing: Madeleine Burkitt. Styling: Penny Markham

0420_GHE_038_045_Chocolate.indd 8 2020/03/10 8:16 AM

CHOC HEAVEN

400gdarkchocolate,finelychopped

400gicingsugar,sifted

½tbspliquidglucose

½tsppeppermintessence

1.Put200gchocolateintoaheatproof

bowlsetoverapotofgentlysimmering

waterandstirregularlyuntilchocolate

hasmelted.(SeeGHTip.)Spreadoutin

athinrectangle,about30cmx40cm,

onabakingtraylinedwithbakingpaper.

Leavetosetinacoolplace(notthe

fridge).

2.Mixtogethertheicingsugar,liquid

glucose,peppermintessenceand4½tbsp

wateruntilitformsathickpaste.Using

ahotpaletteknife,spreadalloverthe

cooledchocolateandallowtosetfor

about 20 minutes.

3.Melttheremainingchocolateand

spreadoverthemint;leavetoset.With

ahotknife,cutinto5cmsquares.

EACHMINTAbout520kJ,1gprotein,

4gfat(2gsaturated),21gcarbohydrate

(21gtotalsugars),0gfibre.

SERVETHESEAFTER

DINNERWITHCOFFEE

ORADESSERTWINETO

REALLYIMPRESSYOUR

GUESTS.FORADDED

GLOSSANDSNAP,

WERECOMMEND

TEMPERINGYOUR

CHOCOLATE

FOR THE BASE

100g unsalted butter, melted, plus extra

to grease

30 Oreo cookies (about 325g)

FOR THE FILLING AND TOPPING

350g dark chocolate, plus extra, grated,

to decorate

175g butter

4 medium eggs

175g dark brown muscovado sugar

550ml double cream

2 tbsp golden syrup

5 tbsp icing sugar

1. Grease the sides and base of a 23cm
   x 4cm loose-bottomed tart tin with butter.
   In a food processor, whizz the Oreos to
   fine crumbs, then mix in the melted butter.
   Press the mix into the tin, lining the base
   and sides: use your fingers to push it into
   the fluted edges. Chill in the fridge while
   you make the filling.
   2. Preheat oven to 180°C. Melt 200g of
   the chocolate and the butter gently in
   a bowl over a pot of simmering water.
   Set aside to cool a little. Whisk the eggs
   and sugar for 5 minutes with an electric
   hand whisk until light and creamy. Fold in
   the chocolate mixture and 200ml of the
   cream. Spoon into the tart case and bake
   for 35 to 40 minutes until puffed up and
   just set. Let the pie cool for 30 minutes –
   it will sink on cooling, allowing room for
   the topping.
   3. Meanwhile, make the fudge topping
   by gently heating the remaining 150g
   chocolate, 150ml double cream, the
   golden syrup and 3 tbsp icing sugar. Pour
   over the pie, spreading to the edges, and
   put in the fridge for 30 minutes to chill.
   4. Remove the pie from the tin. Whip the
   remaining 200ml cream and 2 tbsp icing
   sugar to soft peaks and pile onto the pie.
   Top with gratings of chocolate.

GH TIP Make to the end of Step 3

a day in advance for a get-ahead

dessert. Remove from the fridge

an hour before serving and top

with the cream and chocolate.

EACH SERVING (FOR 12) About

3 320kJ, 6g protein, 59g fat (35g

saturated), 58g carbohydrate

(49g total sugars), 2g fibre.

EACH SERVING (FOR 14) About

2 840kJ, 5g protein, 51g fat (30g

saturated), 50g carbohydrate

(42g total sugars), 1g fibre.

Chocolate Mud Pie

Hands-on Time 35 minutes Cooking Time About 45 minutes, plus chilling Serves 12 to 14

After-dinner Mints

Hands-onTimeAbout 25 minutes,pluscoolingandsettingCookingTimeAbout

10 minutesMakes 48

GH TIP

TEMPERING CHOCOLATE

For the best shine and snap, it’s best
to temper your chocolate. For the
first layer of After-dinner Mints, put
50g chopped chocolate into the
fridge to chill. Then put 150g chopped
chocolate into a heatproof bowl over
a pot of simmering water. (Make sure
the bowl doesn’t touch the water.)
Slowly melt the chocolate, bringing
it up to 55 to 58°C. (Make sure your
thermometer doesn’t touch the
bottom of the bowl.) Pour a third of
the chocolate into a separate bowl;
set aside in a cool place. Stir the
fridge-cold chocolate into the main
bowl of melted chocolate to lower
the temperature to 28 to 29°C. Add
reserved melted chocolate back
into the main bowl to increase the
temperature to 31 to 32°C. (Replace
over the simmering water, if you
need to.) As soon as it reaches 32°C,
remove from heat and stir until
Photography: Myles New. Recipes and Food Styling: Suzannah Butcher, Charlotte Watson, Elizabeth Hutchinson. smooth. Repeat for the second layer.
Recipe Testing: Madeleine Burkitt. Styling: Penny Markham