Chocolate Rum Parfaits

Ingredients:

1 1/2 cups cream
190 g chocolate, chopped
3 tbsp gold rum
3/4 tsp vanilla
Whipped cream and almond, for garnish

Preparing:

Melt chocolate with 3 tbsp cream in a water bath.
Pour rum gradually remove from heat and let stand for 15 minutes.

Whisk the remaining cream and vanilla in a cold bowl, until peaks form.
Incorporate to the chocolate mixture in surounding form.
Pour the mixture into individual cups and refrigerate for 3 hours.

Irish Brownie

Ingredients:

1 cup flour
1/2 cup butter
1/2 cup sugar
1/4 cup Irish cream liqueur
120 g semibitter chocolate, chopped
2 eggs
1/2 tsp baking powder
1/4 tsp salt

Irish Cream Bitumen:
1 1/2 cup sugar glass
1/4 cup cream cheese, softened
2 tbsps butter, softened
2 tbsps Irish cream liqueur

Preparing:

Preheat oven to 180ºC (360ºF).

Melt chocolate and butter over low heat.
Remove from heat and add sugar.
Incorporate eggs and liqueur and beat.

Mix flour with the baking powder.
Add the chocolate mixture and stir well.
Pour the mixture on a greased pan and bake for 25 minutes.
Remove from oven, allow to cool and decorate with Irish Cream Bitumen.

Beat cream cheese, butter and liqueur.
Add sugar gradually and beat well.

Yogurt and Mango Cream

Ingredients:

200 ml yogurt
100 ml cream
100 g refined sugar
1 small can of mangoes in syrup
1 tbsp rum
2 egg whites
Icing sugar

Preparing:

Stir the rum with 70 g sugar.
Add the yogurt and whipped cream.

Beat the egg whites with the remaining sugar on the verge of snow.
Incorporate to the yogurt mixture in the surrounding form.

Place mango cubes in individual cups halfway.
Pour yogurt cream on top and decorate with mango wedges and icing sugar.

Chocolate Amaretto Valentine's Marquise

Ingredients:

2 cups heavy cream
1/4 cup almonds, toasted and finley chopped
8 Amaretti cookies, finely crushed
1 pound bittersweet chocolate, chopped
5 tbsp Amaretto liqueur
5 tbsp corn syrup
Cocoa powder

Preparing:

Combine the crushed Amaretti cookies and the chopped almonds.
Sprinkle onto a greased mould with baking parchment oil.

Simmer the chocolate, Amaretto and corn syrup, until the chocolate is melted.
Remove from heat, and set aside for 8 minutes.

Whip the cream, and fold into the chocolate mixture.
Pour into the mould, cover with plastic wrap and chill overnight.
Unmould and dust it with cocoa powder.

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.

Orange Jellies

Ingredients:

3 cups orange juice
1 tbp Grand Marnier
6 tsp gelatine

Preparing:

Moist gelatine in 1/2 cup of the juice.
Dissolved the gelatine in water bath and cool slightly.

Stir in the rest of the orange juice.
Strain the liquid and stir in the liqueur.
Pour the mixture into 6 wet moulds and refrigerate for 4 hours.

Fruit Kebabs with Honey Cardamom Syrup

Ingredients:

16 strawberries
1 peach, cut into small pieces
1 banana, sliced
1/4 small pineapple, cut into small pieces

Honey Cardamom Syrup:
20 g unsalted butter, melted
2 tbsp honey
1 tbsp rum or brandy
1 tbsp brown sugar
1/2 tsp ground cardamom

Preparing:

Soak 8 wooden skewers in cold water for 20 minutes.
Thread the fruit alternately on skewers and place in a shallow dish.

Combine the honey with butter, cardamom, rum and sugar.
Pour the mixture over the kebabs, cover and set aside for 1hour.

Preheat the griller.
Cook the kebabs for 5 minutes.
Brush with syrup occasionally.

Chocolate and Rum Parfait

Ingredients:

190 g semibitter chocolate, chopped
1 1/2 cup cream
3 tbsp clear rum
4/3 tsp vanilla

Preparing:

Melt chocolate with 3 tbsp cream and rum in a water bath.
Remove from heat and let stand for 15 minutes.

Whisk the remaining cream and vanilla until soft peaks forms.
Incorporate whipped cream into chocolate mixture in sorounding form.

Pour into individual cups and refrigerate for 3 hours.
Decorate with more whipped cream and almonds.

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

Mixed Fruit Kabobs

Ingredients:

8 strawberries
4 red plums
2 nectarines, halved and pitted
2 kiwi fruit, peeled and quartered
2 bananas, peeled and thickly sliced
1 mango, peeled, halved and pitted
3 tbsp Cointreau
1 tbsp clear honey

Preparing:

Cut all fruits into chunks.

Mix the honey with the Cointreau.
Pour the mixture over the fruits and toss lightly to coat.
Cover with plastic wrap and to marinate in the refrigerator for 1 hour.

Preheat the grill.

Drain the fruit, reserving the marinade.
Thread the fruit on to several presoaked wooden skewers.
Cook for 5 minutes over medium-hot coals, turning and brushing frecuently with the reserved marinade.

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.

Chocolate Christmas Log

Ingredients:

6 ounces bittersweet chocolate, chopped into small pieces
1/2 cup hot strong coffee or espresso
6 tbsp sugar
2 tbsp coca powder
1 tsp vanilla extract
6 eggs, separated
Pinch of cream of tartar
1 recipe of Chocolate Ganache or Buttercream

Filling:
7 ounces fine quality white chocolate, chopped into small pieces
2 cups heavy cream
2 tbsp brandy

Preparing:

Preheat oven to 175ºC (350ºF).

Melt the chocolate.
Dissolve the cocoa in the hot coffe to make a paste.

Beat the gg yolks with half the sugar until thick and foamy.
Slowly beat in the melted chocolate and cocoa-coffee paste until just blended.

Beat the egg whites and cream of tartar in a separate bowl, until stiff peaks form.
Sprinkle the remaining sugar and the vainilla extract.

Stir a spoonful of the whites into the chocolate mixture, then fold the rest.
Spill into a greased jelly roll pan and bake for 25 minutes.
Dust a dish towel with extra cocoa, turn the cake out onto the towe, roll the cake and let cool.

Filling: Heat the chocolate with 1/2 cup of the cream until melted.
Strain into a bowl and cool to room temperature.

Beat the remaining cream with the brandy in a separate bowl, until sift peaks form.
Fold into the chocolate mixture.

Unroll the chocolate roll, spread with the filling and roll again.
Cover the roll with the Chocolate Ganache or Buttercream and mark it with a fork.

Christmas Mango Foam

Ingredients:

1 cup cream
3/4 cup sugar
3/4 cup cold water
2 tbsp rum
2 tbsp lemon juice
1 tbsp unflavored gelatin
1 tsp powdered ginger
The pulp of 4 mangoes

Preparing:

Moist the unflavored gelatin in cold water until espoge.
Heat in a water bath until dissolve well and reserve.

Liquefy the mango pulp with sugar, lemon juice and ginger.
Pour into a pot, cook until get a thick sauce and remove from fire.

Whip the cream until it forms peaks.
Incorporate the mango mixture in sorouding form.
Add the rum and pour the mixture into individual pots.

Refrigerate for 2 hours and serve.

Thanksgiving Margarita Dessert

Ingredients:

1/2 cup cream
140 g white chocolate, chopped
2 tbsp triple sec
1 tbsp tequila
1 1/4 cups cream

Preparing:

Bring to the boil the 1/2 cup cream and add chocolate.
Let stand for 2 minutes and mix until you get an homogeneus mixture.
Add liqueurs and allow to cool for 30 minutes.

Whip the remaining cream until you get whipped cream.
Incorporate the mixture of chocolate in souranding form.

Pour into individual cups and refrigerate for 2 hours.

Thanksgiving Whiskey Pecan Pie

Ingredients:

2 1/2 cups flour
220 g margarine
3 ounces granulated sugar
1 egg
1 tsp vanilla

Filling:
6 ounces brown sugar
4 ounces clear corn syrup
3 ounces molasses
2 ounces melted butter
220 g pecans
4 eggs
1 tsp vanilla
1/8 cup whiskey

Preparaing:

Beat butter with the sugar.
Add the egg and vanilla.
Incorporate the flour gradually, and finished knead by hand.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Put the dough into a greased mold, remove and refrigerate while preparing the filling.

Filling:
Preheat oven to 180°C (370°F).

Beat the eggs.
Mix corn syrup with sugar, molasses, vanilla and whiskey, and add to the eggs.
Incorporate pecans and melted butter.

Pour the mixture on the crust.
Bake for 30 minutes.