CHOCOLATE SLAB WITH CREAM AND RASPBERRY

INGREDIENTS : 

14 oz (400 g) semisweet (dark) chocolate

1 1/4 cups (310 ml) heavy (double) cream

4 tablespoon sugar 

14 oz (400 g) fresh raspberries

1 tablespoon coarsely chopped mint, to garnish


1/3 cup (50 g) confectioner`s (icing) sugar, to dust




PROCEDURE :

• Melt the chocolate in a double boiler over barely simmering water.
• Pour the melted chocolate over a large sheet of waxed paper and spread to a thickness of 1/8 inch (3 mm).
• Let stand until set
• Cut the sheet into 18 rectangles of equal size using a sharp knife dipped in boiling water.
• Beat the cream and sugar in a large bowl until stiff.
• Refrigerate until ready to use.
• Place a rectangle of chocolate on each serving dish.
• Top with a spoonful of cream and a few raspberries.
• Cover with another piece of chocolate, more cream and raspberries and finish with another layer of chocolate.
• Decorate with mint leaves and raspberries.

• Dust with the confectioner`s sugar.

 Makes 6 servings


preparation 35 min + 2 hours to set


cooking 10 min

Mini Chocolate Cupcakes With Cream and Fruit

Ingredients :

5 oz (150 g) semisweet (dark) chocolate, broken into pieces

2/3 cup (150 g) mascarpone cheese

1 tablespoon orange liqueur

16 fresh raspberries

16 fresh blueberries


Procedures :

• Set out 16 miniature paper cupcake cases. 
• Melt the chocolate in a double boiler over barely simmering water.
• Use a pastry brush to paint the paper cases with a thick layer of chocolate.
• Chill in the refrigerator until the chocolate has set, about 15 minutes.
• Carefully peel the paper cases away from the chocolate and discard then.
• Place the chocolate cases on a serving dish.
• Beat the mascarpone and liqueur in a bowl.
• Use a teaspoon to fill the chocolate cases with the cream.
• Decorate each one with a raspberry and a blueberry.
• Chill until ready to serve.

Makes 16 miniature cupcakes.


Preparation 20 minutes + 15 min to chill


cooking 10 min.

CHOCOLATE CARAMEL FUDGE

 Ingredients :

1 1/2 cups (300 g) sugar
1/2 cup (100 g) firmly packed brown sugar
3 oz (90 g) bittersweet (dark)chocolate, chopped
2 tablespoons corn (golden) syrup
1/2 cup (125 ml), heavy (double) cream
1/4 cup (60 ml) milk
1/4 cup (60 g) butter



PROCEDURE :

• butter an 8-inch (20 cm) square baking pan.
• Place the sugar, brown sugar, chocolate, corn syrup, cream, and milk in a large, heavy-based saucepan over low heat.
• Stir until the sugar has melted. taking care not to let the mixture boil.
• When the sugar has completely melted, bring to a boil and simmer under low heat for 10 minutes.
• Remove from the heat and add the butter
• Do not stir the mixture at this stage.
• Let cool for 20 minutes.
• Pour into the prepared pan. Cover with the piece of baking parchment and let cool until set, about 3 hours.

• Turn out onto a cutting board. Cut into small squares.

Makes about 40 pieces


Preparation 20 minutes + 3 hours 20 min to cool 


Cooking 20 min


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