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Written by Shelley Francis
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Who can resist chocolate???
These mouth watering recipes are guaranteed to satisfy that
chocolate craving....
Chocolate Eclairs
125g butter chopped,
1 cup water,
1 cup plain flour,
4 eggs, lightly beaten,
300ml thickened cream,
1 teaspoon vanilla extract,
2 tablespoons caster sugar
Icing:
2 cups pure icing sugar,
½ cup cocoa powder,
3 to 4 tablespoons boiling water
1. Preheat oven to 200c. Grease and line 2 baking trays.
2. Heat butter and water in a saucepan over medium heat,
stirring for 5 minutes or until butter is melted. Increase heat
to high. Bring to the boil. Remove from heat. Add flour stirring
until a thick ball forms.
3. Transfer to a bowl. Slowly add the eggs to the dough a little
at a time. Stirring until thick and shiny. Spoon or pipe 6cm
long éclairs onto trays allowing room for spreading. Bake
for 25
minutes or until crisp. Cool.
4. Beat cream, vanilla and sugar until thick. Cut eclairs in
half. Fill with cream.
Make Icing: Combine sugar and cocoa. Slowly add water to form a
thick icing. Spoon over the eclairs.
Hazelnut and Chocolate Torte...
250g packet dark chocolate bits,
250g roasted hazelnuts, roughly chopped,
1 tablespoon cocoa powder, sifted,
8 egg whites at room temperature,
¾ cup caster sugar,
¼ cup plain flour, sifted,
250g punnet strawberries hulled and sliced
1 orange, juiced,
300ml double thick cream
1. Preheat oven to 180c. Grease and line a 26cm spring form pan.
2. Combine hazelnuts, chocolate and cocoa in a bowl. Gently stir
to combine.
3. Using an electric mixer beat egg whites until soft peaks
form. Add sugar 1 tablespoon at a time beating well after each
addition. Continue to beat until thick and glossy.
4. Using a large metal spoon gently fold hazelnut mixture and
flour into egg whites until combined. Spoon mixture into
prepared pan. Smooth top. Bake for 35 to 40 minutes or until
skewer comes out clean. Stand in pan for 15 minutes before
turning onto a wire rack to cool.
5. Meanwhile combine strawberries and orange juice in a bowl.
Cover and refrigerate until ready to serve. Spread cream over
cooled torte. Top with strawberries and serve.
Rocky Road...
200g pink and white marshmallows,
½ cup desiccated coconut,
½ cup soft raspberry lollies, halved,
½ cup dry roasted peanuts, roughly chopped,
200g dark or milk cooking chocolate, chopped.
1. Line a 20cm x 30cm lamington tin with baking paper. Cut
marshmallows in half and combine in a bowl with coconut,
raspberry lollies and peanuts.
2. Melt chocolate in a heatproof bowl over a pan of simmering
water making sure the pan does not touch the water. Pour over
marshmallow mixture and toss to coat. Spread evenly into pan.
Refrigerate until firm. When the Rocky Road has sat cut into
pieces.
About the Author:
At Mrs Cool Cook
we strive to provide worthwhile cooking tips and produce cooking
recipes for all taste buds alike ... though our focus is on
healthy eating we do understand everyone has different taste
buds to satisfy.
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