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25% of people buy Simple Essentials: Chocolate and Tana Ramsay's Real Family Food: Delicious Recipes for Everyday Occasions ~ Paperback ~ Tana Ramsay.
Details
Release date Australia
April 5th, 2009
Author
Series
Dimensions (mm)
212x233x14
Edition
New title
Illustrations
photographs
Country of Publication
Australia
Imprint
HarperCollins Publishers (Australia) Pty Ltd
ISBN-13
9780732285784
Product ID
1646032
Description
These chocolate treats are sure to have everyone angling to lick the spoon. With over 170 recipes, we’ve got all your chocolate cravings covered. There are recipes to keep your cookie jar chock full, afternoon-tea delights, tasty lunchbox sweeties, special celebration cakes, elegant desserts to wow your guests and lots more.
Sample Recipes, Simple Essentials Chocolate. Copyright © by Donna Hay.
CHOCOLATE SORBET
Serves 4
Ingredients:
5 cups (1¼L/2 pints) water
1½ cups (260g/9 oz) brown sugar
1 cup (220g/7¾ oz) caster (superfine) sugar
11/3 cups (160g/5½ oz) cocoa powder
¼ teaspoon salt
220g (7¾ oz) dark chocolate, finely chopped
2 teaspoons vanilla extract
Instructions:
Place the water, brown sugar, sugar, cocoa and salt in a saucepan and bring to the boil, stirring to dissolve sugars. Remove from heat, stir through chocolate until smooth. Pour through a fine strainer into a bowl, stir through vanilla and set aside to cool slightly. Transfer mixture into an ice-cream maker and freeze according to manufacturer’s instructions.
------------
CHOCOLATE TRUFFLES
Makes 35
Ingredients:
400g (14 oz) dark chocolate, finely chopped
¾ cup (180ml/6 fl oz) (single or pouring) cream
cocoa powder, sifted for dusting
Instructions:
Place the chocolate and cream in a small saucepan over low heat. Stir until the chocolate is melted and smooth. Pour the chocolate mixture into a 15 x 18cm (6 x 7 in) dish lined with non-stick baking paper. Place in the refrigerator for 2−3 hours or until set. Roll tablespoons of the mixture into balls and dust with the cocoa to serve.
Sample Recipes, Simple Essentials Chocolate. Copyright © by Donna Hay.
CHOCOLATE SORBET
Serves 4
Ingredients:
5 cups (1¼L/2 pints) water
1½ cups (260g/9 oz) brown sugar
1 cup (220g/7¾ oz) caster (superfine) sugar
11/3 cups (160g/5½ oz) cocoa powder
¼ teaspoon salt
220g (7¾ oz) dark chocolate, finely chopped
2 teaspoons vanilla extract
Instructions:
Place the water, brown sugar, sugar, cocoa and salt in a saucepan and bring to the boil, stirring to dissolve sugars. Remove from heat, stir through chocolate until smooth. Pour through a fine strainer into a bowl, stir through vanilla and set aside to cool slightly. Transfer mixture into an ice-cream maker and freeze according to manufacturer’s instructions.
------------
CHOCOLATE TRUFFLES
Makes 35
Ingredients:
400g (14 oz) dark chocolate, finely chopped
¾ cup (180ml/6 fl oz) (single or pouring) cream
cocoa powder, sifted for dusting
Instructions:
Place the chocolate and cream in a small saucepan over low heat. Stir until the chocolate is melted and smooth. Pour the chocolate mixture into a 15 x 18cm (6 x 7 in) dish lined with non-stick baking paper. Place in the refrigerator for 2−3 hours or until set. Roll tablespoons of the mixture into balls and dust with the cocoa to serve.
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