Tiramisu to the Minute

Ingredients:

225 g mascarpone or cream cheese
8 lady fingers
1 egg, separated
2 tbsp natural yogurt
2 tbsp extrafine sugar
2 tbsp dark rum
2 tbsp coffee
2 tbsp black grated chocolate

Preparing:

Whisk cheese with the egg yolk and yogurt until well blended.

Beat the egg white until soft peaks forms.
Add sugar, stir and add the cheese mixture.
Pour half of mixture into 4 glasses.

Stir rum with coffee.
Dip lady fingers, cut into pieces and distribute them in the glasses.

Add the rum mixture to the remaining cheese mixture and spread between the cups.
Decorate with grated chocolate.

Valentine's Chocolate Brownie Cake with Strawberries

Ingredients:

1 mixture prepared for brownies, plus ingredients you need
2 cups strawberries, cut by half
2 cups whipped cream, chantillí
1/4 cup chocolate syrup
1/3 cup strawberry jam
1/4 tsp almond extract

Preparing:

Prepare brownie according to the instructions.
Allow to cool and cut in half horizonthally.

Whisk strawberry jam.
Beat whipped cream with almond extract.

Spread one half of the brownie with strawberry jam and half of whipped cream.
Place the other half of the brownie on top.
Spread the remaining whipped cream and garnish with strawberries.
Bathe with chocolate syrup and serve.

Chocolate and Strawberries Valentine's Shortbreads

Ingredients:

1 1/2 cup plain flour
1 cup cream, whipped
3/4 cup icing sugar
1/3 cup cocoa powder
250 g strawberries, quartered
225 g chilled unsalted butter, chopped
2 egg yolks
1 tsp vanilla essence

Berry Sauce:
250 g strawberries, thawed
1 tbsp caster sugar

Preparing:

Preheat the oven to 210ºC (415ºF).

Sift the flour, cocoa and icing sugar.
Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs.
Add the yolks and vanilla and mix with a knife until the mixture comes together.

Turn onto a lightly floured surface and gather together into a ball.
Roll the pastry into between two layer of baking paper to 5 mm thick.
Cut with a round cutter, place the rounds in trays with baking paper and bake for 8 minutes.

Place a biscuit on a serving plate, top with whipped cream and strawberries.
Top with a second biscuit, cream, strawberries and a third biscuit.

Process the strawberries and sugar until smooth and stir in 2 tbsp water.
Serve with the shortbreads.

Chocolate Chips Valentines Pancakes with Hot Fudge Sauce

Ingredients:

2 cups self-raising flour
1 cup cream
1 cup milk
3/4 cup dark chocolate bits (drops)
1/4 cup caster sugar
30 g unsalted butter, melted
3 egg whites
2 eggs, lightly beaten
2 tbsp cocoa powder
1 tsp bicarbonate of soda

Hot fudge sauce:
150 g good-quality dark chocolate, chopped
30 g unsalted butter
1/2 cup soft brown sugar
1/2 cup cream
2 tbsp light corn syrup

Preparing:

Sift the flour, cocoa and bicarbonate of soda.
Stir in the sugar and chocolate bits and make a well in the center.

Whisk together the milk, cream, eggs and melted butter.
Pour the mixture into the well and stir until just combined.
Cover and set aside for 15 minutes.

Beat the egg whites until soft peaks form.
Fold into the chocolate mixture.

Cook all the ingredients of the hot fudge sauce in a pan and stir over low heat until melted and smooth.

Cook the pancakes in a frying pan with melted butter or oil.
Transfer to a plate a serve with the hot fudge suace.

Chocolate and Rum Valentine's Mousse

Ingredients:

250 g good-quality dark chocolate chopped
1 cup cream, softly whipped
1/4 cup caster sugar
3 eggs
2 tsp dark rum

Preparing:

Put the chocolate in a heatproof bowl.
Half fill a saucepan with water and bring to the boil.
Remove from heat and place the bowl over the pan, making sure it's not touching the water.
Stri until the chocolate has melted and set aside.

Beat the eggs and sugar for 5 minutes.
Fold in the chocolate and rum and leave the mixture to cool.
Fold in the whipped cream.

Spoon into individual glasses and refrigerate for 2 hours.

Chocolate and Coffee Saint Valentine's Pudding

Ingredients:

1 cup sugar
3/4 cup all-purpose flour
1/4 cup butter
1 ounce unsweetened chocolate, chopped into small pieces
5 tbsp milk
2 tsp baking powder
1/4 tsp vanilla extract
Pinch of salt

Topping:

7 tbsp dark brown sugar
5 tbsp sugar
2 tbsp instant coffee powder
2 tbsp unsweetened cocoa powder
1/2 pint hot water

Preparing:

Preheat oven to 170ºC (350ºF).

Sift flour, baking powder and salt and set aside.

Melt the butter, chocolate and sugar in a heatproof bowl set over a saucepan of simmering water, stirring occasionally and remove from heat.
Add flour mixture and mix well.
Stir in the milk and vanilla, and pour the mixture into a greased mould.

Topping:
Dissolved the coffee in the water and let cool.
Mix brown sugar, sugar and cocoa and sprinkle over the pudding mixture.
Pour the coffee envenly over the surface and bake for 40 minutes

Frozen Chocolate and Nuts Saint Valentine's Cheesecake

Ingredients:

285 g cream cheese, softened
1 1/2 cup ground crackers
1 1/3 cup whipped cream
1 cup semibitter chocolate chips
3/4 cup chopped walnuts
1/2 cup sugar
1/3 cup melted butter
1 tsp vanilla

Preparing:

Preheat oven to 160ºC (350ºF).

Combine ground crackers with the melted butter.
Press at the bottom of a pan and bake for 10 minutes.
Remove from oven and allow to cool.

Stir cream cheese with sugar.
Add melted chocolate chips, vanilla and nuts.
Fold in the whipped cream.

Pour the mixture over the crust and freeze for 3 hours.

Saint Valentine's Chocolate and Chestnut Pots

Ingredients:

1 cup unsweetened chestnut purée
1/4 cup Madeira
9 ounces unsweetened chocolate, chopped
2 eggs, separated
2 tbsp butter, diced
Crème Fraîche to decorate

Preparing:

Melt the chocolate with Madeira inwater bath.
Remove from heat and add the butter, stiring until melted and smooth.
Beat the egg yolks quickly into the mixture, then beat in the chestnut purée.

Whisk the egg whites until stiff.
Stir about 1 tbsp of the whites into the chestnut mixture, and then fold in the rest.

Spoon the mixture into small ramekins and chill until set.
Decorate with crème fraîche.

Banana Flambé with Chocolate

Ingredients:

2 ripe bananas, parties at 3 over
2 tbsp sugar
1 tbsp ground ginger
1 tbsp butter
1 tsp ground jamaica
1 tsp ground cardamom
1 oz rum

Preparing:

Fry bananas in butter for 2 minutes on each side along with spices and sugar.
Flambé using rum.
Serve with coconut ice cream and chocolate

New Years Apples with Chocolate Liqueur

Ingredients:

4 red apples
4 cups water
130 ml chocolate liqueur
8 leaves fresh mint
1 tsp sea salt

Preparing:

Cut a lid on top of apples.
Remove the hearts and the seeds of each apple with a spoon, without breaking the shell.

Dip the apples and tops in the water with salt.
Let stand for 1 minute, output it and remove excess water.
Freeze them for 2 hours and filled with chocolate liquor.

Christmas Chocolate Chestnut Roulade

Ingredients:

1 chocolate roll, see Chocolate Christmas Log
Candied chestnut to decorate
2 cups cream
1 1/2 cups canned sweetened chestnut purée
4 ounces bittersweet chocolate, grated
2 tbsp rum

Preparing:

Make the chocolate roll like in the Chocolate Christmas Log.

Whip the cream and rum until soft peaks form.
Beat the cream and grated chocolate into the chestnut purée.
Set aside a quarter of this mixture.

Unroll the cake and spread chestnut cream to within 1 inch of the edge.
Roll it again, by using the towel.
Place it on a serving plate and decorate with the rest of the chestnut mixture and candied chestnuts.

Santa Chocolate Footprints Christmas Cookies

Ingredients:

1 packageof sugar cookies mass prepared
1/4 cup cocoa powder
Sparks of peanut cream, regular sized and miniature

Preparing:

Preheat oven to 180ºC (360ºF).

Beat the prepared dough with cocoa.
Form a ball of 2.5 cm and 4 balls 0.5 cm.

Put the ball in a large greased tray and accommodate the rest of the balls to one side, to form the footprint.
Bake for 15 minutes.
Remove from the oven and immediately place the sparks on each finger.

Christmas Chocolate Chunk Ice Cream

Ingredients:

1 1/4 cups heavy cream, chilled
10 tbsp roughly grated chocolate
6 tbsp plain yogurt
6 tbsp sugar
Few drops of vanilla extract

Preparing:

Whip the cream and fold in the yogurt, sugar, vanilla and chocolate.
Stir gently to mix thoroughly.
Transfer to the ice-cream maker or freezer container.

Smooth the surface of the ice cream, then cover and freeze.
Gently stir with a fork every 30 minutes for up to 4 hours.

Chocolate Christmas Cups

Ingredients:

10 ounces unsweetened chocolate, chopped
6 ounces cold cooked Christmas pudding
5 tbsp brandy or whiskey
Candied cranberries

Preparing:

Melt the chocolate and use to coat the bottom and sides of about 35 candy wrappers.
Let set, then repeat, and let cool and set.
Reserve the remaining chocolate.

Crumble the Christmas pudding into small bowl, sprinkle with brandy and let stand for 40 minutes.

Spoon the pudding mixture into each cup, smoothing the top.
Spoon over it the remaining chocolate, let set, peel off the wrappers and place in foil cases.
Decorate with cranberries.

Christmas Puffy Pears

Ingredients:

8 ounces puffy pastry, thawed if frozen
2 pears, peeled and halved
2 squares unsweetened chocolate, roughly chopped
1 tbsp lemon juice
1 tbsp sugar
1 egg

Preparing:

Roll the pastry into a 10-inch square on a lightly floured surface.
Trim the edges, then cut it into equal smaller squares.
Cover with plastic wrap and set aside.

Fill the core cavity of the pears with chocolate.
Place a pear half, cut side down, on each piece of pastry and brush them with the lemon juice.

Preheat oven to 180ºC (375ºF).

Cut the pastry into a pear shape, leaving a 1-inch border.
Use the trimmings to make leaves and brush the pastry border with the beaten egg.
Make deep cuts in the pears, taking care not to cut right through the fruit.

Put them on a baking sheet and bake for 25 minutes.

Raspberry and Cream Cheese Mouuse

Ingredients:

1/2 cup heavy cream
3 tbsp sugar glass
2 tbsp softened cream cheese
1/8 tsp raspberry essence
Red Colorante

Preparing:

Stir the heavy cream with the cream cheese, the sugar, the raspberry essence and two drops of colorante until forming mousse

Serve in bowls and decorate with chocolate leaves and raspberries.