CHOC HEAVEN
400g dark chocolate, finely chopped
400g icing sugar, sifted
½ tbsp liquid glucose
½ tsp peppermint essence
- 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). - 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. - 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
- 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
- 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