Category Archives: Mortimer Chocolate

Make Your Own Easter Eggs

Step by step instructions for making your own Easter Eggs

Easter egg moulds are available from Lakeland and Aldi. Using Mortimer Chocolate means you can have Easter Eggs that are free-from; dairy, soya and gluten.

Easter Egg collage

  1. Wipe the easter egg mould with some kitchen roll, dipped in a little oil. This helps  to remove the egg from the mould and to give it a good shine.
  2. Pour the chocolate powder into an oven proof dish.   I used 100g for 3 small eggs.
  3. Put in a low oven (100 degrees C) for 15 minutes.
  4. Remove and stir.
  5. Using a the back of a metal spoon,  spread the choc inside the mould. Make sure you spread right up to the edge of the mould, so there are no gaps when you put the two halves together.
  6. Put in the fridge for 10 minutes until set, before repeating with a second coat.
  7. Leave the chocolate until completely set.  If the chocolate is at all soft it will crack when you try to remove it.
  8. Remove each egg half from the mould.  At this point try not to touch the eggs with your fingers as they will rub off the lovely shine.
  9. Dip each half in shallow dish of hot water to slightly melt the edge.
  10. Stick together and leave for the seam to set.

 

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The Easiest Chocolate Truffles

Truffles with edible glitter  with Holly

These are great for Christmas.   Imogen and I have made them for her to take into School today, as presents for the teachers and teaching assistants.

Ingredients

150ml Double Cream

200g Mortimer Dark Chocolate Powder

1 tablespoon Brandy

 

Method

In a saucepan, heat the cream until it just starts to bubble.

Remove from the heat and stir in the chocolate powder until melted.

Add the brandy and beat until the mixture is smooth.

Set in the fridge for about 1 hour.

Take a teaspoon full of the mixture and roll into a ball, then roll in some Edible Glitter.

 

Cooks tip

When the mixture is cool, but not set, spoon into chocolate moulds that have been covered in cling film. The cling film makes it easy to remove the truffle from the mould.  You can then use the truffle as a filing for more elaborate chocolates.

 

Chocolate truffles

 

 

Honeycomb

Honey comb

Honeycomb is fun to make and great to eat.
You can also use it to make Gold Edible Glitter. However, if it is used to decorate foods that are not dry such as truffles and icing, it needs to be eaten straight away, as the moisture in the food will quickly soften the honeycomb.

Edible Glitter 2
For Christmas we have mixed the broken up honeycomb with melted chocolate to make our very own chocolate honeycomb crunch.

Chocolate Honeycomb

Ingredients
250g granulated sugar
3 tablespoons honey
60ml water
25g butter
1 teaspoon vinegar
1 teaspoon bicarbonate of soda
You will need a tin lined and greased (I used a 25cm by 18cm tin) and a sugar thermometer.

Method
Put the sugar, honey, water, butter and vinegar into a saucepan and heat slowly, stirring the mixture, until the sugar is dissolved.
Turn up the heat and bring the mixture to a boil.
Boil, without stirring, until the temperature on the sugar thermometer reaches 150 oC. (About 5 minutes).
Remove the pan from the heat and stir in the bicarbonate of soda.
The mixture will rise up, full of bubbles. Pour into the greased tin and leave to set.
Turn out onto a board and break up into pieces. The easiest way is to cover with a sheet of greasproof paper and tap firmly with a rolling pin.
To make Edible Gold Glitter, blitz in a food processor.
Store in an airtight container

Cooks tip 

To make your own chocolate honeycomb crunch put 200g of Mortimer Dark Chocolate Powder in a baking tin, (I used a 25cm by 18cm tin), and melt in a low oven (100oC) for 15 minutes until molten. Remove from the heat. Stir in about half of the broken pieces of honeycomb, spread out and leave to cool, before putting in the fridge to set. Break into pieces. You will find the bottom of the set chocolate has a lovely sheen to it.

Compressed WA

Edible Glitter

  Edible Glitter 2

Edible Glitter
We have been having lots of fun in the Kitchen making Edible Glitter, for
decorating chocolate treats for Christmas.

Chocolate Honeycomb

You will need a baking tray lined with greaseproof paper
Ingredients
50g of granulated sugar.
Food colouring

Method
In a small bowl mix the food colouring into the sugar a drop at a time until you get the desired depth of colour. This took two drops of my red food colouring and 4 drops of the green.
Spread the sugar over the greaseproof paper.
Bake in the oven at 180°C (160°C for fan ovens) GM4 for 10 minutes.
Remove from the oven and allow to cool.
Blitz in a food processor.
Store in an airtight container.

Use to decorate:

Chocolate Truffles,  http://www.mortimerchocolate.co.uk/recipes/chocolate_truffles.htm
Chocolate Honeycomb
Fairy Cakes, http://www.mortimerchocolate.co.uk/recipes/chocolate_fairy_cakes.htm

Cooks Tip
I have used granulated sugar rather than caster sugar as the larger size crystals withstand the heat better.

Dark Chocolate Panna Cotta

It is international Chocolate Day today, we are going to celebarte with a rich silky Dark Chocolate Panna Cotta.

Choc Panna Cottsa 2

You will need 5 ramakins or small, individual (175ml) pudding basins..

Ingredients
100g Mortimer Dark Chocolate Powder
2 ½ leaves of gelatine
250ml milk
250ml double cream
Method

  • Line the ramakins with cling film. This makes them easier to turn out.
  • Put the leaves of gelatine in a shallow bowl of water for 10 minutes to soften.
  • Pour the cream and milk together into a saucepan and heat until it starts to simmer.
  • Add the dark chocolate powder and stir until dissolved.
  • Remove the leaves of gelatine from the water, add to the pan and stir until dissolved.
  • Take the pan off the heat and allow to cool while stirring gently.
  • Pour into the ramekins and place cling film over the surface to prevent a skin forming.
  • Place in the fridge for at least 2 hours, until set.
  • Turn the individual panna cotta’s out.

 

Tiramisu

Tiramisu – a special dessert for Father’s Day, this Sunday.

Image

Ingredients

  • 50g Mortimer Dark Chocolate Powder
  • 1 pack boudoir biscuits (approx 30)
  • 3 eggs separated
  • 250g tub mascarpone cheese
  • 50g caster sugar
  • 200ml cold strong black coffee
  • 3 tablespoons of rum

 

Method

  • In a mixing bowl, beat the mascarpone cheese, sugar and egg yolks, with an electric mixer until evenly blended and creamy.
  • Whisk the egg whites until they form soft peaks.
  • Fold into the mascarpone mixture.
  • Break the boudoir biscuits in half. In a shallow dish mix the coffee and rum. Dip the biscuits in the rum and coffee, carefully as they will absorb the liquid quickly.
  • Depending on the shape of your serving bowl, put roughly a third of the biscuits in the bottom.   (My serving dish is much narrower at the bottom than top, so I use less biscuits in the bottom), Add a third of the mascarpone mixture.   Then sprinkle over a third of the chocolate powder.
  • Repeat the layers twice more, finishing with a thick sprinkling of the chocolate powder.
  • Leave to chill in the fridge for several hours, or overnight.

 

This Italian desert is always popular.  It looks and tastes wonderful, yet it is straightforward to make.

 

White Chocolate Panna Cotta with Rhubarb Compote

Image

I have often seen this being made on Masterchef and admit was a little nervous of how it would turn out, but now I wish I had been making it for years. It is much easier than I thought and the creamy white chocolate texture and flavour is sublime.
We had a barbeque party on Sunday for Adrian’s Birthday and all the children were desperate for second helpings!
Our Rhubarb in the garden is ready and the sharpeness of the rhubarb compote complements the sweetness of the panna cotta.

You will need 5 ramakins or small, individual (175ml) pudding basins..

For the Panna Cotta
Ingredients
75 g White Couverture Powder
2 leaves of gelatine
250ml milk
250ml double cream

Method
• Put the leaves of gelatine in a shallow bowl of water for 10 minutes to soften.
• Pour the cream and milk together into a saucepan and heat until it starts to simmer.
• Add the white couverture powder and stir until dissolved.
• Remove the leaves of gelatine from the water, add to the pan and stir until dissolved.
• Take the pan off the heat and allow to cool, to room temperature.
• Gently stir the mixture with a whisk before pouring into the ramekins.
• Place in the fridge for at least 2 hours, until set.
• Turn the individual panna cotta’s out and serve with the rhubarb compote.

 

For the Rhubarb Compote
Ingredients
250g  rhubarb
100g of caster sugar

Method
• Chop the rhubarb into slices about 3cm long.
• Place the chopped rhubarb and sugar into a saucepan over a medium heat.
• When the rhubarb juice starts to flow, stir with a wooden spoon turn the heat down to low and cook until the rhubarb is soft.
• Allow to cool.
• Puree with a food processor or hand held blender, and serve with the panna cotta.