Chocolate Truffle

Ingredients:

200g of your choice chocolate
100ml double cream
one vanilla pod or a table spoon of vanilla extract
30g butter
five giant tablespoons of cocoa powder
To decorate; icing sugar

Method:

one. Break chocolate in to a heat proof bowl.
two. Then melt over boiling water until melted.
three. On a low heat in another saucepan, add cream, and split the vanilla pod, or add vanilla extract.
four. Leave vanilla and cream to simmer for minutes.
five. One time the chocolate is melted, add the cream, and vanilla in to the bowl with the melted chocolate. And mix well.
6. Melt butter and stir in to the chocolate mixture.
7. Leave to chill in the fridge, until set.
8. One time set roll in to balls.
9. Roll in icing sugar, or sprinkle over in lieu.
ten. Eat! Only suitable for days.

Chocolate Surprise Dessert

Ingredients:


Chocolate fudge cake (as much as you can eat)
Custard
Malteasers,minsterals,chocolate fingers (what ever you like)

Method:


Put your chocolate cake in to a bowl

then add the custard

and then add your malteasers,minsterals,chocolate fingers (what ever tiny chocolates you have bought)

this tastes truly brilliant and hope you think so to.

Yummy Chocolate Dessert

Ingredients:

350g chocolate,
one pint (568ml) double cream
1tbsp golden syrup

Procedure:

one) melt the chocolate, 1/4 of the cream & the golden syrup together over a pan of boiling water

two) whip the remainder of the cream in to "fluffy peaks"- can move the whisk through & the mark stays (using a mechanical whisk is simplest)

three) fold melted chocolate mix in to the whisked cream, when combined add to tin (i use a lunchbox without the lid on because i have minimal equipment) leave in fridge overnight to set

four) one time set eat,

Chocolate Spaghetti

Ingredients:

White/Milk Chocolate Spaghetti

 1g agar agar
 3/4 cup water
 85g chocolate


Equipment

 stove and saucepan (harder to find in a college dorm than you might think)
 syringe (make sure it’s food safe – we got a molecular gastronomy kit that included one)
 small diameter PVC tubing (something like 0.17”), the more/longer the better

Method:

Put your ingredients together in the pan and heat them while stirring, bringing them almost to a boil.  If it’s chocolate, be sure not to let it burn while it is melting.

Take the liquid off the stove and put it on some convenient heat-safe surface.  Then draw some into the syringe, until it is approximately halfway full.  Pull the end of one of your pieces of PVC tubing over the tip of the syringe and carefully dispense liquid into the tube until it almost reaches the other end (you can leave a few millimeters empty at the end to avoid overflow).  As you will have to repeat this several times while waiting for the noodles to solidify, the liquid may cool too much and begin to gel in the pot.  In this case, simply reheat to return to its liquid state and resume syringeing

Place the filled tube in an ice bath, ideally holding both ends out of the water, and let sit for 2 minutes.  Then remove from the bath and re-attach one end to the air-filled syringe to push out the gelled noodle onto a plate or cookie sheet.

Now put it on plate or bowl and its ready to serve..