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January is over right? So Chocs away!

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January 30, 2017 by marksetchfield

CHOC.jpgRich Chocolate Mousse

Serves 4, prep time 10 minutes, plus 30 minutes chilling time

INGREDIENTS
2 free-range eggs
4 tbsp of cocoa powder
4 tbsp of maple syrup
2 tbsp of melted cooled coconut oil
1 tbsp of vanilla essence

TO DECORATE
Whipped cream to serve
Grated plain chocolate
Cherries

METHOD
Place all the ingredients into a food processor. Whisk gently for a minute then turn up to a high speed to 8-10 minutes. Pour into four small glasses and chill in the fridge. When set top with some cream, grate over some chocolate and top with a cherry.
017

Dairy-Free, Avocado Rich Chocolate MousseScreen Shot 2016-03-24 at 17.17.06.png

Serves 4-6, prep time 25 minutes

INGREDIENTS
2 ripe avocado
4 tbsp of cocoa powder
3 tbsp of maple syrup
2 tsp of vanilla essence
5 tbsp of coconut milk
(Don’t shake the tin before opening)
1 1/2 bars of dark 70% chocolate, melted
Rind of an orange 
Grated chocolate and mini chocolate eggs to serveMETHOD
Boil some water in a pan and place a glass bowl on top. Break in the plain chocolate and melt. Slice the avocado and place in a food processor. Add the cocoa powder, maple syrup, vanilla essence and the coconut milk. Blend the ingredients for 10 minutes until smooth. When the chocolate has melted stir and remove from the heat; allow to cool. Pour the chocolate into the mixing bowl and continue to blend for five minutes. Next, pour the mixture into glasses and chill in the fridge for 20 minutes. To serve, grate over some chocolate and dust with cocoa powder and top with orange rind. Alternatively, decorate with some mini eggs, and topped with orange rind.

Gluten-Free Plain Chocolate & Mousse CakeIMG_6232.JPG

Serves 10, prep time 30 minutes, cooking time 45 minutes, chilling time 2-3 hours

INGREDIENTS
FOR THE SPONGE
12 oz organic butter
12 oz caster sugar
6 free-range eggs
9 oz gluten-free self-raising flour
1/2 tsp gluten-free baking powder
3 oz gluten-free cocoa powder
1 tbsp of dairy free milk

FOR THE MOUSSE
2 bars 70% cocoa dark chocolate
(Keep a few squares to decorate)
4fl oz warm water
3 eggs separated
1½ oz caster sugar
Cocoa powder to dus
t

METHOD
FOR THE SPONGE
Preheat the oven to 180 degrees. Line the base and sides of a large baking tin with greaseproof paper. Line the sides 5cms higher than the edge of the tin. Cream the butter and sugar in a food processor until light and fluffy. Then crack in the eggs one at a time. Mix for 6 minutes, add the sifted flour, cocoa and baking powder; and mix for another 6 minutes. Adding a little milk until the mixture is smooth in consistency. Next pour the mixture into the prepared tin, even out and place in the oven for 40-45 minutes, then check the sponge is cooked by plunging in a sharp knife. Then remove from the oven, allow cooling then place in the fridge for an hour.

FOR THE MOUSSE
Heat some water in a small pan. Break the chocolate into a glass bowl and place over the boiling pan, making sure bowl doesn’t touch the water. Keep at a simmering heat, allowing the chocolate to melt slowly – it should take about 6 minutes. When the chocolate has melted, remove the bowl from its heat and stir. Set aside and allow cooling for 2-3 minutes. Mix in 3 egg yolks, the mixture, should be smooth and glossy, and at this point stir in a little water. Next, in a food processor whisk the egg whites until they form soft peaks. Add the sugar a third at a time; the egg whites should now look soft and silky. Remove the bowl from the processor, using a metal spoon, fold in a tablespoon of the egg whites into the chocolate to loosen it. Then slowly fold in the remainder of the chocolate. Take the cake out of the fridge, place on a flat surface; pour over the mouse and return to chill for another hour.P1020265.JPGTO DECORATE
While the cake is cooling, prepare the chocolate curls. In a glass dish heat the remainder of the chocolate in the microwave, pour onto a small plate and even out; then chill to set. When set, using a sharp knife carefully scrape the chocolate into curls, (this may take a little practice), return the swirls to the fridge to reset. Remove the cake from the tin and place on a serving plate, top with the chocolate curls and dust with cocoa powder, finally serve.

Cherry Rocky RoadTIFF_02

Preparation time 20 minutes, serves 10-12

INGREDIENTS
2 bars 70% cocoa chocolate
3 oz unsalted butter
1 tbsp golden syrup
15 
ginger biscuits broken-up
15 glacé cherries
1 tbsp of mixed peel
3 handfuls of mini marshmallows
12cm deep baking tray
6 chunks of melted milk chocolate for decorationTIFF_04METHOD
Heat
some water in a pan and place a glass bowl over the top. Break the chocolate into the bowl, add the butter and syrup and allow to melt. Break the ginger biscuits into small pieces into a mixing bowl, add the glacé cherries and mixed peel. After about 5-6 minutes, the chocolate should have become melted. Stir with a fork – the mixture should be silky smooth in texture. Remove from the heat and allow to cool for five minutes. Line a rectangle dish with some cling film, making sure there is excess over the edge of the tray. Pour the melted chocolate into the bowl coating all the ingredients. Then add the marshmallows and mix. Now pour the mixture into the dish, flatten and even out  – best done with a potato masher. Once the mix is flat and even place the dish in the fridge and allow to set for two hours. After two hours gently melt the milk chocolate chunks in the microwave for a minute, stir so there are no lumps. Remove the tray from the fridge, gently pull the cling film to release contents. Place on a wire tray on top of some baking parchment. Using a fork, drizzle the melted chocolate diagonally. Return to the fridge for 20 minutes, then with a sharp knife, cut in half then into rectangle strips and serve.GMS_THE_MENU_RETURN

 

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