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1 sheet prepared puff pastry
1 cup Nutella
8 ounces mascarpone cheese, at room temperature
3 tablespoons sugar
1 banana, sliced
Preheat the oven to 425ºF.
Roll out the sheet of puff pastry onto a clean work surface and into a 12 X 14-inch rectangle; cut out four 6-inch circles from the rolled dough. Press and line each of the circles into four individual 3-inch tartlet pans with removable bottoms.
Place the tartlet pans on a baking sheet and poke each shell with a fork all over the surface to prevent puffing while baking. Bake the tartlet shells for 7 to 8 minutes, or until they are nicely browned.
Remove the tartlet pans from the oven and allow them to cool completely.
In a medium bowl use a hand mixer to whip the Nutella and mascarpone together with the sugar until well blended.
Place a layer of banana slices in the bottom of each cooled tartlet shell, then spoon the Nutella mixture into the shells. Refrigerate for several hours before serving. Serves 4.
Recipe courtesy of Mary Ann Esposito
250g plain chocolate biscuits
1 tablespoon plain flour
125g butter, melted
Cocoa powder, to serve
100g dark chocolate, chopped
1/2 cup thickened cream
200g dark chocolate, chopped
1 teaspoon vanilla extract
600ml thickened cream
Grease a 6cm-deep, 22cm round spring form pan. Line base with baking paper. Place biscuits and flour in a processor. Process until finely chopped. Add butter. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate for 30 minutes.
Make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Pour over biscuit base. Refrigerate for 30 minutes or until set.
Meanwhile, make chocolate mousse: Place chocolate, vanilla and half the cream in a saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Remove from heat. Cool for 15 minutes. Using an electric mixer, beat remaining cream until soft peaks form. Fold chocolate mixture into cream. Gently pour over ganache layer. Refrigerate overnight. Dust with cocoa. Serve.
Variation: Add 1 to 2 teaspoons coffee essence to cream before beating.
For the Pastry:
75g granulated sugar
2 egg yolks
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
225g pastry flour
Process all the ingredients in into a homogenous paste, roll into a ball and chill in the fridge, covered in cling film, for a hour. Roll out between two sheets of Clingfilm, and line a 25cm tart tin with the pastry. Trim. Blind bake for 25 minutes at 180C (350F). Set aside.
45g granulated sugar
200g dark chocolate, in pieces
Melt butter and chocolate in a double boiler, or in a metal bowl over a pot of simmering water, stirring occasionally. While the chocolate is melting, beat together the other ingredients until they mixture becomes thick and fluffy. Pour chocolate into the egg mixture and beat until combined. Pour into tart shell and return to the hot (180C/350F)oven for 5 minutes. The tart won't look set, but trust me, it is as cooked as it should be. Set the cooked tart aside to cool completely. Serve with cinnamon whipped cream.
Ingredients for chocolate pastry:
320gm plain flour
60gm cocoa powder
pinch of salt
160gm cold butter, diced
Ingredients for filling:
270gm good quality chocolate, chopped
60gm butter, diced
2 egg yolks
Ingredients for chocolate glacage :
300gm dark chocolate, chopped
300ml chocolate sauce (recipe follows)
Ingredients for chocolate sauce:
25gm butter, diced
Make chocolate pastry:
Place flour, cocoa, sugar,salt and butter in bowl of food processor and process till fine as breadcrumbs. Add eggs and process till it holds together. Turn onto a lightly floured board and gently knead till just smooth.Shape into a disc and cover with plastic wrap. Place in fridge for 10 minutes to rest.
Roll out pastry according to the tart pan or mold you're using. It's important that you use a tart tin with a removable bottom. You could roll out the pastry between 2 sheets of baking paper. Let the pastry be about 3mm thickness. Line the tart tin. Place in fridge for 15 minutes to rest. Line pastry with paper and fill with beans or rice and bake 10 minutes, take out, remove beans, and bake again for another 5-10 minutes or until firm. Keep aside.
Preheat oven 160 C.
Place butter and chocolate in a bowl. Place cream in a saucepan and bring to a boil. Pour hot cream over the butter and chocolate and stir until it all melts and the mixture is smooth. Stir in eggs and stir until even and smooth again. Pour the mixture into the tar shell up to about 3/4 full leaving enough room for the glacage. Bake 25 minutes until the center is just cooked and the top just set. Take tart out and allow to cool to room temperature before topping with the glacage.
Make chocolate sauce for the glacage :
Combine cocoa,water and sugar in a saucepan and stir over heat until sugar dissolves. Bring to a boil, stir in butter till melted. Strain through sieve placed over a bowl and set aside.
Make chocolate glacage :
Place chocolate in a large bowl. Place cream in saucepan and bring to a boil. Add in chocolate sauce. Stir to mix well and is smooth.
Pour the glacage over the cooled cooked tart up to the rim. Put in refrigerator to set and firm up.
8 ounces / 225 g dark chocolate, chopped
3 ounces / 75 g butter
2 cups / 450 ml heavy cream
2 egg yolks
1 pre-baked 35cm x 12cm rectangular tart shell (sweet shortcrust pastry recipe follows)
Place the chopped chocolate in the mixing bowl and add the butter. In the small pot, bring the cream to a boil. Remove the pot from the heat and pour the boiling cream over the chocolate and butter. Let sit for 5 minutes, then add the yolks and mix well. Pour the mixture into the tart shell. Chill in the fridge for 2-3 hours until set. This is a picture of the set tart:
Transfer the tart to a serving platter, dust with cocoa, then gently press the chocolates into the filling. Slice and serve with coffee.
Sweet Shortcrust Pastry Recipe
250 g (9 oz. / 2 cups) plain flour
125 g (4 1/2 oz.) icing (confectioners') sugar
A pinch of salt
180 g (6 1/2 oz.) unsalted butter, chilled and cubed
60 ml (2 flu oz. / 1 /4 cup) ice water
Sift the flour, icing sugar and salt in a bowl and stir to combine. Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs. Add the iced water and mixed until the dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes. Roll out on a lightly floured surface until 3 mm (1/8 inch) thick, then press lightly into the rectangular tart tin and prick with a fork. Chill for 30 minutes. Preheat the oven to 200C (400F). Line the chilled pastry with baking paper and add baking weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights. Bake for another 10 minutes, or until the pastry is golden and crisp. Leave to cool.
Hope you’ll enjoy the recipes here…
happy chocolate day!