Dark Chocolate Truffles - LYNDEY MILAN
This recipe can be made a week ahead; keep refrigerated. INGREDIENTS Bring cream to the boil in a small saucepan. Pour over the chocolate in a medium bowl; stir until smooth. Stir in liqueur; cover, refrigerate, stirring occasionally, for about ... [... more]
Australian Womens Weekly |
Chocolate sauce
Put the chocolate in a small saucepan with the butter, syrup or honey and 11/2 tablespoons of water. Warm gently over a low heat until the chocolate has melted. Remove the pan from the heat and serve warm. 100 g dark chocolate, broken into ... [... more]
All Recipes AU |
Apple and banana salad with chocolate sauce
Break dark chocolate into pieces. Place chocolate and cream in top half of a double boiler over gently simmering water. Stir until chocolate melts. Remove and let cool. Chill in refrigerator 2 hours. Peel and quarter apples, removing seeds. ... [... more]
All Recipes AU |
Chocolate Truffle Biscuits
Melt the dark chocolate, the dark chocolate chips and the butter in a microwave or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, ... [... more]
All Recipes AU |
Almond Chocolate Pudding
Pre heat oven to 180°C. Combine NESTLÉ PLAISTOWE dark chocolate, butter and cream in a pan stir on low heat until smooth. Beat extra melted NESTLÉ PLAISTOWE chocolate then beat in egg yolks. Spoon 1/2 almond mixture into greased ramekin [... more]
Nestlé |
Chocolate Cake Supreme
Place raisins and brandy in a bowl. Leave to soak for 3-4 hours or overnight. Place NESTLÉ PLAISTOWE Dark Chocolate and butter in a bowl. Melt following directions on packet. Add raisins and remaining ingredients to chocolate and butter. Mix ... [... more]
Nestlé |
Chocolate terrine
To serve: Fresh berries, extra grated dark chocolate, mint leaves and/or fruit coulis if desired. Combine yolks and sugar in a bowl that will fit over a medium saucepan of simmering water. Whisk yolks and sugar together over the simmering water ... [... more]
Australian Womens Weekly |
Choc Nut Shredded Pastry Tart
Lightly grease (with butter) a 26cm deep-sided tart tin with a collapsible base. Combine the walnuts, almonds, caster sugar, dark chocolate, cinnamon, cloves and the egg white in a medium sized bowl. Divide the pastry in half. Carefully pull each ... [... more]
Australian Womens Weekly |
Chocolate Truffles
Melt chocolate over a double boiler. Beat in cream, 'Frangelico' and egg yolk. Refrigerate until stiff enough to roll. Roll into Tablespoon sized balls and roll in nuts. 250g dark chocolate melts 3 tablespoons 'Frangelico' or almond essence 100g ... [... more]
Australian Womens Weekly |
Turkish Delight Rocky Road
Melt both chocolates, separately, over low heat in double boilers. Pour 1/2 of the white chocolate in the base of the prepared pan. Sprinkle over the macadamia nuts and half the Turkish delight and marshmallows. Pour over the dark chocolate. ... [... more]
Australian Womens Weekly |
Chocolate Ganache Icing
Stir chocolate, cream, butter and brandy in a small saucepan over low heat until smooth. Allow to cool and thicken slightly before spreading over cake. 200g good quality dark chocolate 125ml thickened cream 50g butter, chopped [... more]
All Recipes AU |
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