Amazing chocolate desserts that will change your life!

published on 29 December, 2018 at 13:00

Warm heart pear

Ingredients:
4 pears
chocolate bars
3 eggs
100g sugar
100g melted butter
1 cup melted chocolate
60g flour
1 pie crust
1/2 cup chocolate ganache
1 tbsp almond flakes

Remove the top and pear heart, fill pear's middle with chocolate bars.

Divide pie crust between 4 small baking tart forms.

In a medium bowl combine eggs, sugar, flour, melted chocolate, butter.

Pour chocolate mixture on the pie crust and add pear in the middle

Bake at 180°C/350°F for 20 minutes.

Decorate with chocolate ganache and almond flakes.

____

Chocolate churros

Ingredients:

250ml water
30g butter
½ tsp of salt
4 tbsp brown sugar
250g flour
2 eggs
Oil for frying
1/2 cup chocolate drops
1 cup sugar
Ground cinnamon

Method:
Boil the water with the butter, brown sugar and salt.

Once the water has boiled, turn it off and add flour, mix with a wooden spoon. Mix with eggs one by one.

Put the dough in a pastry bag with a large star-shaped nozzle. Create circles of dough on the baking sheet, lined with parchment paper. Place the chocolate drops in a dough circle. Cover the drops by making another circle of dough on the one previously made.

Freeze for 1 hour.

Mix granulated sugar with the cinnamon.

Heat the oil in the pan and fry the chocolate churros. Once fried, cover churros with cinnamon sugar.

___

Chocolate Filled Chimney Cake Cones

Ingredients:

For the Chimney Cake.

300g Flour

3 Tbsp + 1 Tsp Sugar

120ml Warm Milk

50g Softened Butter

2 Eggs

7g Instant Yeast

Sheets of A4 Card

Tin Foil

1 Beaten Egg

50g Melted Butter

75g Cinnamon Sugar

For the Filling and Topping

250g Dark Chocolate

50g Butter

1 Egg Yolk

100ml Whipped Cream

Crushed Nuts

Instructions:

Combine the yeast, teaspoon of sugar and a quarter of the warm milk and allow to sit for 10 minutes.

Mix together the flour, remaining sugar, eggs and butter in a bowl and add in the yeast mix and remaining milk.

Knead for 10 minutes then allow to sit and rise for 30 minutes.

Take a sheet of card and roll to form a cone, then take a piece of tinfoil slightly larger than the paper and roll around and stabilise the cone.

Take 100g of the dough and roll into a long snake shape.

Roll flat with a rolling pin.

Starting at the point of the cone wrap the dough around to form a cone ensuring you leave no gaps.

Repeat with all the dough.

Brush the cones with beaten egg and bake in the oven at 200°C or 400°F for 18-20 minutes.

Whilst still warm remove the cone and brush with melted butter and dip in cinnamon sugar.

For the filling melt the chocolate and butter together over a double boiler.

When melted add in the egg yolk and stir continuously until the chocolate thickens.

Spoon this warm chocolate mix into the cones and top with whipped cream and crushed nuts.

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