Chocolate and Baileys Cheesecake
For the base
175 g digestive biscuits
50 g roasted and chopped hazelnuts
15 g dark brown soft sugar
100 g unsalted butter, melted
For the filling
250 g Dark chocolate
100 g Icing sugar
350 g Full fat soft cheese
450 ml Double cream
40 ml Baileys
For the sauce
200 g Dark chocolate
200 ml Semi skimmed milk
100 ml Double cream
50 g Caster sugar
25 g Unsalted butter
Lightly oil 20cm loose bottom tin. To make the base process the biscuits,hazelnuts and brown sugar mix in the melted butter. Press into the tin and place in the fridge while you make the filling.
To make the filling melt the chocolate over a pan of simmering water. Meanwhile heat the icing sugar and cream cheese together until smooth and then fold in the whipped cream. Remove from the heat and fold this mixture in to the melted chocolate and add the baileys Irish cream.
Carefully spoon over the biscuit base and level the surface. Refrigerate for 2 hours until firm. When the cheesecake it set make the sauce. Melt the chocolate in a bowl over some simmering water.
In a separate pan combine the milk, cream and caster sugar and bring up to a simmer. Whisking all the time pour in the milk / cream mixture over the chocolate. Add the butter make sure the milk / cream mixture is well incorporated. Serve the cheese cake with a little of the chocolate sauce.
White Chocolate Pots
250g white chocolate
200g Greek yoghurt
250ml whipping cream
1 tablespoon white rum
chocolate curls or cocoa powder for decoration
Melt the white chocolate until smooth for a total of 3 minutes in the microwave (stirring occasionally) or over a pan of hot water.
-Whip the cream until stiff.
-Stir in the melted chocolate.
-Add the rum and finally the yoghurt.
-Mix until completely blended together and pour into small glass dishes or fancy coffee cups.
-Chill for at least 3 hours before serving.
-Sprinkle hot chocolate powder or use a peeler to get milk or dark chocolate curls from a solid bar.
Dark Chocolate Sorbet
250 g caster sugar
200 g dark chocolate (minimum 70% cocoa solids)
1 tbsp cocoa powder
100 g fresh raspberries
1 tsp icing sugar
sprig of mint
Put the sugar in a pan with 600ml (1pt) water. Bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes until syrupy.
Finely chop the chocolate and place in a bowl with the cocoa. Pour in a little hot syrup, stirring until the chocolate melts, then gradually stir in the remaining syrup until the mixture is smooth. Leave to go cold.
Churn the mixture in an ice-cream maker for 30 minutes until frozen. Alternatively, transfer to an airtight, freezer-proof container and freeze for 6 hours. Stir every hour to break up the ice crystals. To serve, lightly crush the raspberries with the icing sugar. Spoon into cups ad place the sorbet on top. Garnish with a sprig of mint.
For the Pannacotta
1 litre double cream
2 vanilla pods
2Â½ gelatine leaves
125 ml milk
125 g icing sugar
For the Chocolate Sauce
300 g chocolate 70%
45 g unsalted butter
Heat 750ml of the cream in a thick-bottomed pan. Add the vanilla, bring to the boil and simmer to reduce by one-third. Remove the pods and scrape the seeds into the cream.
Soak the gelatine in the milk for 15 minutes. Remove the gelatine, then heat the milk until boiling. Return the gelatine to the milk and stir until dissolved. Add to the hot cream, and cool.
Whip the remaining cream with the icing sugar. Fold into the cooled, cooked cream. Pour into 200ml bowls, and allow to set in the fridge for two hours.
Break up the chocolate and melt with the butter in a bowl over simmering water.
Turn out the set cream on to plates, pour over the chocolate, and serve immediately. This has to be done at the last minute or the chocolate will stiffen.
Poached Pears with Chocolate Sauce
1 litre apple juice
3 star anise
1 tbsp honey
75 g dark chocolate
75 ml single cream
Carefully peel the pears from tip to base in one strip, to give them a neat shape. Place in a pan of apple juice, making sure they are totally submerged, add the star anise and honey simmer gently for 15 minutes. Remove from the heat and leave to cool.
Reduce the liquid by half and allow to cool. Pour over the pears. Melt chocolate in a bain marie. Add the cream and mix until smooth. Serve with the pears.