Chocolate Truffle Torte

INGREDIENTS
125g Dark Chocolate
125g Milk Chocolate
¼L Whipping Cream
¼ teaspoon Instant Coffee Powder (Optional)
½ teaspoon Brandy (Optional)

Method
Melt the chocolate in a bowl (glass or stainless steel) over a pan of simmering hot water until it melts. Alternatively, place in a plastic bowl and melt in the microwave for 4-5 minutes on the defrost setting.
Half whip the cream (do not whip fully).
Warm the brandy, add the coffee and mix until smooth.
Mix the chocolate, cream and coffee together and then spoon into ramekins or paper cones which you then need to chill for at least 4-6 hours.
Serve with your choice of fruit coulis or crème anglaise.

Chocolate Fridge Cake

INGREDIENTS
150g Digestive Biscuits
100g Pecans
100g Pistachios (Nuts)
10 Glace Cherries
2 Ready Made Meringue Nests
150g Butter (Chopped)
1 tablespoon Golden Syrup
200g Good Quality Chocolate
Cocoa Powder (For Dusting)

Method
Break the biscuits into small pieces directly into a large bowl.
Add the pecans, pistachio nuts and cherries.
Put the rest of the ingredients into a bowl and put on a low heat over a pan of simmering water to melt.
Mix all the ingredients together and place in the container which acts as your mould.
To help with turning out, line a 30 x 20cm container with cling film first leaving plenty of extra film at the edges to fold over the top.
Leave in the fridge to firm up then turn out and cut into chunky slices.

Chocolate Mousse!!!!

Chocolate Mousse tabetai!!!


INGREDIENTS
170g Milk Or Dark Chocolate
180ml Whipping Cream
5 Egg Whites
½ tablespoon Caster Sugar

Method
Melt the chocolate in a glass or stainless steel bowl over a pan of simmering water.
Half whip the cream.
At high speed whisk the egg whites and half way through the process, sprinkle in the castor sugar.
Fold all the ingredients together until thoroughly mixed.
Place in a bowl or airtight container and refrigerate overnight.