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.

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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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