SPECIAL RECIPES

CHOCO MOUSSE
Ingredients
Milk chocolate, broken into pieces: 200 g
White chocolate, broken into pieces: 200 g
Eggs separated: 7
Rum: 3 tbsp
Cream, softly whipped white chocolate curls, to decorate: 175 ml

Method
Melt the milk chocolate and white chocolate in separate bowls set over pans of simmering water. Leave to cool slightly. Beat the egg yolks with the rum, stir half into each of the melted chocolates and leave to cool. Fold in the cream. Whisk the egg whites, then fold into chocolate mixtures.

Spoon the mouse into serving glasses in alternate layers. Decorate with chocolate curls and chill for 20 minutes before serving.

Peanut Brownies
Ingredients
For Cake
Plain chocolate, broken into pieces: 25 g
Butter or margarine: 25 g
Brown sugar: 75 g
Egg, beaten: 1
Self-raising flour, sifted: 50 g
Cocoa powder: 2 tsp.
Peanuts: 50 g

For the topping
Chocolate spread: 3 tbsp
Crunchy peanut butter: 3 tbsp

Method
To make the cake: Put the chocolate into a microwave proof bowl and microwave on high for 50 seconds until melted. Stir in the butter or margarine, sugar, egg, flour, cocoa powder and peanuts and beat until well combined.

Spoon the mixture into a dish and microwave on high for 4 minutes. Halfway through cooking, turn the dish a quarter. Turn out on a wire rack and leave to cool .

To make the topping: put tsp. of chocolate spread and peanut butter alternatively on top of the cake. Swirl the tip of a skewer through the topping to create a marbled effect.

Brandy pot chocolate
Ingredients
For custard
Milk: 350 ml
Caster sugar: 50 g
Plain chocolate, grated: 175 g
Vanilla essence: 1 tsp.
Brandy: 2 tbsp
Egg yolk, beaten: 3

To serve
Cream: 150 ml
Plain chocolate curls

Method
Preheat oven to mark 3/325⁰F/170⁰C. to make the custard; put the milk and sugar into a pan and bring to the boil. Add the chocolate and stir until melted. Leave to stand for 2 minutes.

Stir in the vanilla essence, brandy and egg yolks. Strain the custard through a sieve into a measuring jug. Pour into 6, 125 ml oven-proof cups.

Put the cups into a roasting tin and fill with hot water to come halfway up the sides of the cups. Cook or 30-354 minutes until the custard has just set. Remove the cups from the tin and cool. Cover with cling wrap and chill until required.

To serve: whip the cream until softly peaking, spoon on top of the pots and sprinkle the chocolate curls over.