NoMU Hot Chocolate NoMU Cocoa NoMU Hot Chocolate NoMU Vanilla Extract NoMU Hot Chocolate

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Janel George
5 years ago
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1 As is our February tradition, yet again we are selfishly dedicating an entire set of cards to Chocolate - YUM! In fact we have even tapped our team, getting them to divulge their sentimental favourites. So with a decadent spread of childhood chocolate memories, these Recipes Cards are a mix of absolute essentials, chocolatey quickfixes and even a special, hidden tribute to my late Grandmother Margaret and the one very special cookbook that she left me that started it all! 76 recipe c a r d s

01 basics Chocolate ganache Bring ½ cup cream to the boil, pour over 250g NoMU Hot Chocolate and whisk until smooth.

Variation: add 1 tablespoon orange or coffee liqueur to the ganache. Chocolate icing Cream 250g butter for 5 minutes until very pale and fluffy.

Spread over cooled chocolate or vanilla cake or cupcakes. Makes enough for 1 cake or 12 cupcakes.

Whisk over a low heat until smooth and glossy then stir in 1 teaspoon NoMU Vanilla Extract.

2 01 basics Chocolate ganache Bring ½ cup cream to the boil, pour over 250g NoMU Hot Chocolate and whisk until smooth. Serve warm with desserts, pour over cakes or chill in the fridge and once set roll into truffles. Store in the fridge in an airtight container for several days. Variation: add 1 tablespoon orange or coffee liqueur to the ganache. Chocolate icing Cream 250g butter for 5 minutes until very pale and fluffy. Sift in 400g icing sugar and 5 tablespoons NoMU Cocoa and beat to incorporate. Add a tablespoon of milk and beat again until smooth and creamy. Spread over cooled chocolate or vanilla cake or cupcakes. Makes enough for 1 cake or 12 cupcakes. Choc fudge sundae Combine 150g NoMU Hot Chocolate, 5 tablespoons soft brown sugar and 1 cup single cream in a saucepan. Whisk over a low heat until smooth and glossy then stir in 1 teaspoon NoMU Vanilla Extract. Scoop vanilla ice-cream into glasses, layering with chocolate fudge sauce, drizzle with caramel sauce (Recipe Mailer #70) and sprinkle with roughly chopped toasted hazelnuts. Espresso Chocolate Sauce In a saucepan, bring 1 cup (250ml) cream and 1 shot of espresso to scalding point. Add 150g NoMU Hot Chocolate and stir until the chocolate has melted and the sauce is smooth and glossy. Pour over home-made vanilla ice-cream as a delicious dessert or place ice-cream, chocolate sauce and a splash of milk in a blender and whizz up to make a refreshing chocolate mocha milkshake. For a boozier option, replace the espresso with coffee liqueur or Coffee Patron.

double chocolate 02 florentines 100g unsalted butter 1 cup double cream 250g caster sugar 50g dried cranberries, chopped 50g candied orange peel, finely chopped 400g flaked almonds 2 pumps NoMU

3 double chocolate 02 florentines 100g unsalted butter 1 cup double cream 250g caster sugar 50g dried cranberries, chopped 50g candied orange peel, finely chopped 400g flaked almonds 2 pumps NoMU Vanilla Paste 100g plain flour 1 tsp NoMU Cocoa 150g NoMU Hot Chocolate Preheat your oven to 180 C and line a baking tray with foil. Grease well. Place the butter, cream and sugar in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil then remove from the heat and stir in the cranberries, orange peel, almonds and NoMU Vanilla Paste. Sift in the flour and NoMU cocoa and stir to combine. Drop generous teaspoonfuls of the mixture onto the prepared tray ensuring that they are spaced apart and flatten each one lightly with a fork. Bake for 6-8 minutes or until golden brown. Carefully lift off the tray with a palette knife and transfer to a cooling rack. Melt the NoMU Hot Chocolate in the microwave and dip one half of each florentine into the chocolate to coat. Place on greaseproof paper to set. Tip:. Replace the cranberries with glace cherries and try hazelnuts or brazil nuts instead of almonds.. Dip the florentines in white chocolate instead of dark.. Make spiced florentines by adding 1 tsp NoMU Sweet Rub to the flour. WINE PAIRING On tasting Van Ryn 10 Year Old Vintage Brandy, first smoky caramel, then dried fruit, citrus and almonds came to mind. So it s a natural choice for these chocolate-dipped discs lit up with cranberry and orange peel. Clean but with the requisite complexity and a very civilized end to a meal, French-style.

WINE PAIRING Rosetta Roastery s Ethiopian Sidamo - filter brewed and served black - offers sparkling fruity acidity for offsetting the caster sugar and ganache, refreshing citrus notes and a

4 WINE PAIRING Rosetta Roastery s Ethiopian Sidamo - filter brewed and served black - offers sparkling fruity acidity for offsetting the caster sugar and ganache, refreshing citrus notes and a complexity to compliment a classic chocolate doughnut. 03 ½ cup cream 250g NoMU Hot Chocolate 250g plain flour ½ tsp salt 20g caster sugar 3.5g instant yeast ½ cup warm milk oven baked chocolate doughnuts 1 tsp NoMU Vanilla Extract 1 large egg, lightly beaten 20g unsalted butter, melted Extra butter for coating 1 cup caster sugar 1 tbsp NoMU Sweet Rub Preheat your oven to 180 C. To make the filling bring the cream to the boil, then pour over the NoMU Hot Chocolate. Whisk until smooth then set aside to cool and thicken. Sift the flour and salt into a warm bowl. Add the sugar and yeast and mix well. Whisk the milk, NoMU Vanilla Extract, egg and butter together. Make a well in the centre of the flour and add the liquid. Stir until the mixture comes together, then tip onto a lightly floured surface and knead for 10 minutes until the dough is soft and smooth. Add a bit more flour if the dough is too sticky. Place the dough in a bowl, cover with cling film and leave in a warm place until doubled in size. Divide the dough into 14 equal pieces and roll into smooth balls. Place the balls on a floured tray, cover with a damp tea towel and leave in a warm place until once again doubled in size. Place the tray in the oven and bake for minutes or until the doughnuts are lightly golden. (Take care not to overbake the doughnuts or they will dry out.) Remove from the oven and brush each doughnut with melted butter. In a bowl, combine the caster sugar and NoMU Sweet Rub. Roll the doughnuts in the sugar until well coated and set aside to cool. Using a sharp knife make a small incision in the side of each doughnut. Fill a piping bag with the cooled ganache and pipe into the doughnuts before serving. Makes 14

04 1 cup seedless raisins ½ cup bourbon whiskey 200g NoMU Hot Chocolate ½ cup unsalted butter, diced 6 large eggs, separated 1 cup caster sugar 200g ground almonds 1 tbsp cake flour Pinch salt jane

5 04 1 cup seedless raisins ½ cup bourbon whiskey 200g NoMU Hot Chocolate ½ cup unsalted butter, diced 6 large eggs, separated 1 cup caster sugar 200g ground almonds 1 tbsp cake flour Pinch salt jane raphaely s famous chocolate bourbon raisin cake Chocolate glaze: ½ cup pouring cream 150g NoMU Hot Chocolate Preheat your oven to 180 C and line a 23cm cake tin with baking paper. Soak the raisins in the bourbon whiskey for at least an hour, longer if possible. In a double boiler (or gently in the microwave) carefully melt the NoMU Hot Chocolate and butter and stir until smooth. Set aside to cool. In a separate bowl whisk the egg yolks until pale and creamy. Add the caster sugar gradually and beat until thick. On low speed, add the chocolate mixture then using a wooden spoon stir in the ground almonds, flour, raisins and the remaining bourbon. In a separate bowl whisk the egg whites and salt until soft peak stage, then fold into the chocolate mixture until combined and smooth. Pour the mixture into the prepared cake tin and bake for minutes. The edges of the cake should be firm to the touch while the middle will be soft. Allow to cool completely before turning out of the tin. To make the glaze bring the cream to a boil in a small saucepan. Remove from the heat and whisk in the NoMU Hot Chocolate until smooth. Allow to cool slightly before pouring over the cooled cake. Allow the glaze to set before serving. Delicious as is any time of the day or serve with whipped cream and clementine preserve. WINE PAIRING The raisiny sweetness of Rietvallei Red Muscadel 2008 could do well to extend the flavours of bourbon-soaked raisins immersed in this almond-enriched chocolate cake.

WINE PAIRING For something so über chocolatey, the name of this wine says it all, Vrede en Lust s Mocholate Malbec 2011 teresa s flourless 05 chocolate tart 60g unsalted butter 200g NoMU Hot

6 WINE PAIRING For something so über chocolatey, the name of this wine says it all, Vrede en Lust s Mocholate Malbec 2011 teresa s flourless 05 chocolate tart 60g unsalted butter 200g NoMU Hot Chocolate 5 large eggs, separated Pinch of salt 150g caster sugar 1 tsp NoMU Vanilla Extract Preheat your oven to 180 C. Line a 22cm cake tin with baking paper and grease well. Place the butter and NoMU Hot Chocolate in a saucepan and melt over a low heat. Set aside to cool slightly. Whisk the egg whites to soft peak stage. Add the salt then gradually add the sugar and whisk to stiff peak stage. Add the egg yolks to the cooled chocolate mixture one at a time, whisking well between each addition. Stir in the NoMU Vanilla Extract. Using a large metal spoon, add half of the egg whites to the mixture and fold in carefully, then gently fold in the remaining egg whites. Pour the mixture into the prepared tin and bake for 25 minutes or until a crust has formed on the surface of the tart. Take care not to over-bake, the centre should have a mousse-like texture. Cool before removing from the tin and serving. Serves Tips:. Flourless chocolate tarts will by their nature sink in the middle. You can serve the tart as is or fill the top with whipped cream and berries.. Add 50g ground almonds to the mixture before baking.. Delicious served with mascarpone blended with a teaspoon of brown sugar.. Add 1 tablespoon finely grated orange rind to the mixture before baking.. For extra decadence, coat with chocolate ganache before serving.

06 ashley s rocky road (cover image) 300g NoMU Hot Chocolate 125g unsalted butter 3 tbsp golden syrup 200g Marie biscuits 100g mini marshmallows Icing sugar for dusting Line a 24cm square cake tin

7 06 ashley s rocky road (cover image) 300g NoMU Hot Chocolate 125g unsalted butter 3 tbsp golden syrup 200g Marie biscuits 100g mini marshmallows Icing sugar for dusting Line a 24cm square cake tin with baking paper. Melt the NoMU Hot Chocolate, butter and syrup in a saucepan over a low heat, whisking until smooth. Set aside ½ cup of the chocolate mixture. Use a rolling pin to crush the Marie biscuits (you should have a mixture of bigger pieces and crumbs) and stir into the chocolate mixture with the mini marshmallows until everything is coated with chocolate. Tip the mixture into the prepared cake tin. Pour the reserved chocolate mixture over the top and smooth with a spatula. Refrigerate the mixture for at least 2 hours, preferably overnight. Cut into squares or bars, dust with icing sugar and serve. Tips:. To make an adult version of this recipe (image on right) replace the Marie biscuits and mini marshmallows with 200g blanched hazelnuts (toasted and roughly chopped), 50g candied citrus peel and 80g chopped ginger preserve.. Also delicious with glace cherries, chopped Turkish Delight, ginger biscuits or chopped brazil nuts.. Pack rocky road squares into a tin, wrap with petersham ribbon and give to a friend as a delicious gift. Makes: 24 squares WINE PAIRING There s no way I could imagine holding a glass of wine in hand while eating a slab of rocky road. So I ll take my cue from the people who know Rocky Road best American children and make it a tall glass of cold, full-cream milk.

07 magda s frozen chocolate mousse 100g unsalted butter 50g NoMU Hot Chocolate 200g chocolate wafer biscuits 1 tbsp NoMU Cocoa 1½ tbsp good quality instant coffee granules 170ml boiling water ½ cup

8 07 magda s frozen chocolate mousse 100g unsalted butter 50g NoMU Hot Chocolate 200g chocolate wafer biscuits 1 tbsp NoMU Cocoa 1½ tbsp good quality instant coffee granules 170ml boiling water ½ cup caster sugar 500g NoMU Hot Chocolate 4 large eggs, separated 875ml cream 1ml fine salt 1ml cream of tartar Grease a 22cm springform tin. To make the base place the butter, 50g NoMU Hot Chocolate, chocolate wafer biscuits and NoMU Cocoa in a food processor and whizz until combined. Press into the tin. Place the coffee, water and sugar in a saucepan and bring to the boil whilst stirring. Pour the hot coffee mixture over the 500g NoMU Hot Chocolate and whisk until smooth. Add the egg yolks to the hot mixture and mix well. Whisk the cream in a separate bowl till soft peaks form and set aside. In another bowl whisk the egg whites, salt and cream of tartar to soft peak stage. Fold the whipped cream into the chocolate mixture, then carefully fold the egg whites into the mixture, taking care not to over mix. Tip the mixture into the tin, cover with clingfilm and freeze overnight. Carefully remove from the tin, allow to rest for 15 minutes and serve. WINE PAIRING There s a lot of hype around chocolate Pinotage, but here the chocolate is all in this iced dessert and the berry-abundant (fortified) Pinotage, Pineau de Laborie, is served chilled alongside. Tips:. Top with chocolate curls and dust with NoMU Cocoa before serving.. This dessert can also be made in individual ramekins rather than one large tin.. Make an adult version of this dessert by adding a few tablespoons of orange liqueur to the mixture before chilling. Serves 10-12

08 quick fixes Cheat s chocolate pasties de nata Preheat your oven to 200 C. Roll a sheet of puff pastry to ½ cm thickness and use a 10cm cookie cutter to cut out 12 circles.

Using measuring spoons, place exactly 1 tablespoon cream into each pastry shell, followed by 1 level teaspoon light brown or demerara sugar, followed by 1 teaspoon NoMU Hot Chocolate.

9 08 quick fixes Cheat s chocolate pasties de nata Preheat your oven to 200 C. Roll a sheet of puff pastry to ½ cm thickness and use a 10cm cookie cutter to cut out 12 circles. Press each one into a greased muffin tray. Combine 180ml cream with 1 teaspoon NoMU Vanilla Paste. Using measuring spoons, place exactly 1 tablespoon cream into each pastry shell, followed by 1 level teaspoon light brown or demerara sugar, followed by 1 teaspoon NoMU Hot Chocolate. An optional extra would be a generous pinch of NoMU Sweet Rub and/or a sprinkling of orange zest. Bake for minutes or until puffed up and very golden brown. If you take it out too soon, the pastry will not be crispy. Allow to cool before serving. WINE PAIRING As with milktart, my choice for chocolate-spiked pasteis de nata would be a natural sweet with natural acidity, like Glen Carlou s The Welder Natural Sweet Chenin Blanc Pear and chocolate tart Preheat oven to 200 C and grease a baking tray well. Using a saucer as a guide, cut four small circles out of a sheet of puff pastry. Place the rounds on the baking tray and score a smaller circle on each one, 1 cm from the edge. Prick the inner circle with a fork and sprinkle with ½ tablespoon NoMU Hot Chocolate. Peel and thinly slice 4 pears, then fan the pear slices over the chocolate. Whisk an egg with 1 tablespoon milk and brush around the pastries taking care that excess egg wash doesn t spill over the edges of the tarts. Split 2 cinnamon sticks lengthways and arrange these in the centre of the tarts. Dust each tart with caster sugar and bake for 15 minutes or until the pastry is golden brown. Serve with fresh cream whipped to a soft peak with 5 pumps of NoMU Vanilla Paste. Tip: You could also make 1 large tart instead of 4 smaller ones and use apples instead of pears and sprinkle with NoMU Sweet Rub before baking. WINE PAIRING Working on the pear drops aspect of Viognier, the richness of wooded Chenin and the buttery quality of puff pastry, these tarts would be a great opportunity to uncork an old favourite: the Vondeling Babiana 2008, a blend of Chenin Blanc, Chardonnay, Viognier and Grenache Blanc.

RECIPES. Reg Charity No C I T Y I S S I O N

RECIPES. Reg Charity No C I T Y I S S I O N RECIPES Reg Charity No. 1051023 BIRMINGHAM C I T Y M I S S I O N Chewy Golden Syrup Cookies 100g/4oz butter 100g/4oz light brown sugar 1 tablespoon golden syrup 150g/6oz self-raising flour 85g/3oz Smarties