- 1 stick unsalted butter
- 2 egg yolks
- 1 cup sugar
- 1 cup cocoa
- 4 tbs orange liqueur, such as Triple Sec or Grand Marnier
- 7 oz tea biscuits and/or plain butter cookies
- 3 oz chopped pistachios
- 2 tbs chopped bittersweet chocolate
- powdered sugar, for decoration
- Break cookies into a large bowl and sprinkle with ½ the Grand Marnier, set aside.
- In a bowl, vigorously mix egg yolks with sugar until the mixture turns thick and the sugar is fully incorporated. Set aside.
- Meanwhile, heat the butter over low heat. With the back of a spoon smash the butter as it softens and begins to melt. Remove from heat as soon as the butter starts to liquify. Stir to combine.
- Next combine the broken cookies, butter and sugar mixture. Add the remaining ingredients and stir well to combine. The chocolate mixture will be sticky a bit messy to handle.
- Lay out a long sheet of wax paper or plastic wrap on a hard surface, about 18 inches long. Roll the mixture onto the wax paper and shape into a salami shape length wise to the paper. Mold salami to the desired length and thickness, somewhere between 2-3 inches. Bring salami to one side of paper and roll paper around log gently but firmly, twist ends similar to that of a salami.
- Refrigerate for at least 2 hours, or overnight.
- When ready to serve, unwrap the salami and lightly roll it in powdered sugar to give it a look of aged salami.
- Keep refrigerated.
Note: Salami will be very firm when cutting slices, so its best to take it out of the refrigerator a few minutes before serving. Entire salami can be cut into slices and refrigerated to make it easier to serve later. Or if entertaining, salami can be presented whole and guests can cut their own slices.
(makes approx 30 pieces)
- 280g self raising flour
- 75g caster sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 30g unsalted butter, melted and cooled
- 60ml milk
- 2 eggs
- 115g caster sugar mixed with 1/2 tsp ground cinnamon in a shallow dish and set aside
- Canola oil
- Sift into a large bowl the flour, sugar, salt and cinnamon and mix to combine.
- Whisk in a separate bowl the milk, eggs and cooled melted butter. Add liquid ingredients to flour and whisk together to form a thick batter (it’ll be a little sticky).
- Heat about 4 cm of oil in a pan to 180°C (it’s the right temperature when a piece of bread cooks to golden in 30 seconds).
- Dust your hands with flour and form teaspoon-sized balls and drop into pan. Cook each side for about a minute until evenly golden. Don’t cook too much at one time or it’ll drop the temperature of the oil, which will make the donuts really heavy with grease.
- Remove with a slotted spoon and toss in the cinnamon sugar until coated. You can keep the donuts warm in a low oven (about 100°C) until all of it has been cooked. Best eaten warm on the day.
- 250ml milk
- 200ml pouring cream (thin cream)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground all-spice
- 40ml brandy or liqueur such as Grand Marnier (optional)
- 250g good quality dark chocolate, broken into pieces
- Combine milk, cream, spices and liqueur (if using) in a pan and bring to the simmer over low heat. Add chocolate and stir continuously over low heat until melted and combined. Keep warm while you cook the donuts.
Note: To change up the chocolate, use Grand Marnier and replace spices with large strips of rind from an orange (in which after you bring it to a simmer, cook for 5 minutes, stirring constantly over low heat to infuse. Strain to remove rind and then add the chocolate as instructed). Alternatively use a different chocolate flavoured with orange, mint or spices.
If you want your chocolate to be thick add a little cornflour.
Recipe 1: Chocolate Meringue (for the chocolate Pavlova)
- 3 large egg whites
- 1/2 cup plus 1 tbsp (110 grams) white granulated sugar
- 1/4 cup (30 grams) confectioner’s (icing) sugar
- 1/3 cup (30 grams) cocoa powder
- Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.
- Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
- Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
- Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)
- Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.
Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base)
- 1.5 cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
- grated zest of 1 average sized lemon
- 9 ounces (255 grams) 72% chocolate, chopped
- 1 2/3 cups (390 mls) mascarpone
- pinch of nutmeg
- 2 tbsp (30 mls) Grand Marnier (or orange juice)
- Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.
- Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)
- Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.
Recipe 3: Mascarpone Cream (for drizzling)
- 1 recipe crème anglaise (recipe below)
- ½ cup (120 mls) mascarpone
- 2 tbsp (30 mls) Sambucca (optional)
- ½ cup (120 mls) heavy cream
- Prepare the crème anglaise. Slowly whisk in the mascarpone and the Sambucca and let the mixture cool. Put the cream in a bowl and beat with electric mixer until very soft peaks are formed. Fold the cream into the mascarpone mixture.
Recipe 4: Crème Anglaise (a component of the Mascarpone Cream above)
- 1 cup (235 mls) whole milk
- 1 cup (235 mls) heavy cream
- 1 vanilla bean, split or 1 tsp pure vanilla extract
- 6 large egg yolks
- 6 tbsp (75 grams) sugar
- In a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.
- Combine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.
- Pour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon. DO NOT OVERCOOK.
- Remove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight.
Pipe the mousse onto the pavlovas and drizzle with the mascarpone cream over the top. Dust with confectioner’s sugar and fresh fruit if desired.
***Now if you had to separate fresh eggs, what to do with the leftover egg yolks? Simple! No-bake pot de crèmes or chocolate pots
Chocolate Pots de Crème
- 225g good quality dark chocolate (at least 70% cocoa)
- 3 egg yolks (from the Meringue recipe above)
- 1.5 Tbl (22.5ml) liquid glucose / glucose syrup / light corn syrup
- 3 Tbl (45ml) warm water
- 225ml double cream
- Melt the chocolate in a bowl over gently simmering water (making sure the bottom of the bowl doesn’t touch the water).
- Mix the glucose and the 2 Tbl warm water to the egg yolks, then mix into the melted chocolate.
- In a separate bowl, whip the cream until it has reached ribbon consistency and gently fold into the chocolate mixture, without overmixing.
- Pour into the glasses or ramekins and refrigerate for about an hour berfore serving. If it has chilled for too long, sit at room temperature for around 30 minutes prior to serving. Top with extra cream and brown sugar meringue if you wish (recipe below).
Burnt Honey Ice cream
- 150g honey
- 600ml pouring cream (35% fat content)
- 150ml milk
- 6 egg yolks
- 30g caster sugar
- Cook honey in a heavy-based saucepan over medium-high heat until caramelised (about 7-8 minutes). Remove from heat, add the cream and milk (be careful because the mixture will spit and foam up), then return to the heat and stir until it just comes to the boil.
- Meanwhile, in a bowl, whisk the egg yolks and sugar until pale and thickened. Pour cream mixture over and whisk to combine.
- Return to pan and cook, stirring constantly, until mixture thickly coats the back of a wooden spoon (6-7 minutes). Strain into a bowl placed over ice and cool completely, then freeze in an ice-cream machine according to manufacturer’s instructions.
- Makes about 1 litre.
Makes 4 large ramekins or 8 small pudding moulds
Grand Marnier Ganache Filling:
- 40ml pouring cream
- 10ml Grand Marnier
- 75g dark chocolate (at least 60% cocoa solids), finely chopped
- 150g dark chocolate (at least 60% cocoa solids)
- 90g butter
- 30ml Grand Marnier
- Rind of 1 orange
- 150g caster sugar
- 3 eggs
- 45g plain flour
- 30g Dutch processed cocoa powder
- For ganache filling – In a pot over low heat, melt the chocolate with cream and Grand Marnier and mix to incorporate. Refrigerate until ganache is firm then divide and roll into 4 balls for the large ramekins (or 8 small balls). Refrigerate ganache balls until needed.
- For chocolate pudding – In a pot over low heat, place chocolate, butter, Grand Marnier and orange rind to melt. Mix to combine.
- In a large mixing bowl, whisk eggs and sugar with an electric mixer until pale and thickened (about 5 minutes of beating). Add the chocolate mixture and fold to combine.
- Sift over the flour and cocoa powder and gently fold to combine. Refrigerate batter for an hour or two to firm up.
- Preheat oven to 180°C and grease and flour four ramekins (or 8 small pudding moulds). Half fill the moulds with pudding batter, making sure to press firmly into the moulds. Place a ganache ball in the centre and gently press down into the pudding (don’t push it too far down).
- Top with more pudding mixture, up to 1cm below the rim and level top. Bake for 12-15 minutes until slightly risen and just firm to the touch.
- Rest for 5-10 minutes, then turn out onto your serving plates.
Note – great thing about this type of fondant is that you can flavour the ganache filling and cake differently.