Cheat's Recipes - Desserts
Instant Chocolate Mousse
Ingredients (Serves 6)
150 grams mini marshmallows
50 grams soft butter
250 grams good dark chocolate chopped into small pieces
60 ml hot water
284 ml double cream
1 teaspoon vanilla extract
Garnish:
Chocolate curls
How to Prepare:
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. Put the saucepan on a fairly gentle heat and let the contents melt, stirring every now and again. Remove from heat and set aside to cool.
Next whip the cream with the vanilla extract until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
Pour into ramekins or martini glasses and chill for a few hours.
Serve with some chocolate curls.
Pomegranate Ice-cream
Ingredients (Serves 8)
3 pomegranates
1 lime
500ml double cream
175 grams icing sugar
How to Prepare:
Juice two of the pomegranates and the limes. Strain the juices into a bowl.
Save the third pomegranate to use seeds only.
Add icing sugar to the juice and whisk to dissolve. Whisk in the double cream until soft peaks form in the pale pink cream.
Spoon and smooth the ice-cream into an airtight container and freeze overnight or at least for 4 hours.
Scatter with some of the pomegranate seeds before you eat.
Coffee Ice-cream
Ingredients
300ml double cream
175 grams condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur (optional)
Chocolate curls (for garnish)
How to prepare:
Whisk all the ingredients together until soft peaks form and you have a gorgeous, caffe-latte-coloured airy mixture.
Fill into airtight conatiner and freeze for a minimum of 6 hours or overnight.
Serve straight from the freezer.
Garnish with chocolate curls.
***If you have tried our recipes, please feel free to leave comments or suggestions via our Contact Us page and we will post them below the recipe.***
Ingredients (Serves 6)
150 grams mini marshmallows
50 grams soft butter
250 grams good dark chocolate chopped into small pieces
60 ml hot water
284 ml double cream
1 teaspoon vanilla extract
Garnish:
Chocolate curls
How to Prepare:
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. Put the saucepan on a fairly gentle heat and let the contents melt, stirring every now and again. Remove from heat and set aside to cool.
Next whip the cream with the vanilla extract until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
Pour into ramekins or martini glasses and chill for a few hours.
Serve with some chocolate curls.
Pomegranate Ice-cream
Ingredients (Serves 8)
3 pomegranates
1 lime
500ml double cream
175 grams icing sugar
How to Prepare:
Juice two of the pomegranates and the limes. Strain the juices into a bowl.
Save the third pomegranate to use seeds only.
Add icing sugar to the juice and whisk to dissolve. Whisk in the double cream until soft peaks form in the pale pink cream.
Spoon and smooth the ice-cream into an airtight container and freeze overnight or at least for 4 hours.
Scatter with some of the pomegranate seeds before you eat.
Coffee Ice-cream
Ingredients
300ml double cream
175 grams condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur (optional)
Chocolate curls (for garnish)
How to prepare:
Whisk all the ingredients together until soft peaks form and you have a gorgeous, caffe-latte-coloured airy mixture.
Fill into airtight conatiner and freeze for a minimum of 6 hours or overnight.
Serve straight from the freezer.
Garnish with chocolate curls.
***If you have tried our recipes, please feel free to leave comments or suggestions via our Contact Us page and we will post them below the recipe.***