Mixol­o­gists are hot for cho­co­late

The Star Early Edition - - NEWS -

50ml Van Ryn’s 10-yearold Vin­tage Brandy 35ml pump­kin purée* 2 heaped tsp NoMU Skinny Hot Cho­co­late Top with boil­ing wa­ter (leave space for cream) NoMU Vanilla whipped cream NoMU Cin­na­mon Rub

Build all in­gre­di­ents in serv­ing ves­sel. Pour brandy and pump­kin purée into a mug or glass.

Add NoMU cho­co­late and stir to a paste. Add boil­ing wa­ter and stir briskly.

Serve with a dessert spoon in a par­fait glass.

Top with vanilla whipped cream and gar­nish with pump­kin purée and NoMU Cin­na­mon Rub. Pump­kin purée:

Use any dessert pump­kin (but­ter­nut works well).

Cut pump­kin in 4, re­move seeds and place on a bak­ing tray.

Sprin­kle with pump­kin pie spice (a mix of cin­na­mon, nut­meg, all spice, cloves and dried gin­ger) and bake on 200°C for an hour or un­til pump­kin is soft to the touch. While bak­ing, make a spiced syrup: 300ml wa­ter with 200g su­gar and 2 heaped tea­spoons pump­kin pie spice on the stove, bring to a boil while stir­ring and sim­mer for 10 min­utes.

Add chunks of baked pump­kin (skin re­moved) to a blender or food pro­ces­sor and add the spiced syrup.

Blend un­til smooth and strain through a fine strainer. Add a lit­tle wa­ter if the purée is too thick.

Use im­me­di­ately or store in the fridge for up to 3 days. This recipe by Hein van Ton­der and shared by Check­ers is low on ef­fort and high on deca­dent so­phis­ti­ca­tion. 200g dark cho­co­late 40g but­ter pinch of salt 4 eggs 1 egg white 15g caster su­gar ½ tsp vanilla ex­tract 60g ic­ing su­gar

Set a metal bowl over a saucepan filled to a third with boil­ing wa­ter.

Place the cho­co­late and but­ter in the metal bowl and stir un­til the cho­co­late is smooth and glossy.

Re­move from the heat and let the cho­co­late mix­ture cool slightly. Pre­heat oven to 230°C. Sep­a­rate the eggs and put the yolks in a bowl with the su­gar and whisk un­til the mix­ture is pale and thick.

Place the 5 egg whites in a clean bowl and beat them un­til stiff.

Add the ic­ing su­gar while con­tin­u­ing to beat un­til firm and glossy.

Mix the egg yolk mix­ture with the cho­co­late.

Add one spoon­ful of the egg white mix­ture to the cho­co­late and mix. Fold in the rest of the egg white mix­ture.

Di­vide the mix­ture between four ramekins or oven­proof dishes placed on a on a bak­ing sheet and bake for 4 to 5 min­utes. Serve im­me­di­ately.

For more recipes check out www.check­ers.co.za. 25ml spiced wine syrup* 50ml Van Ryn’s 12-year-old Dis­tiller’s Re­serve

Brandy 50ml fil­ter cof­fee 50ml fresh milk 50ml co­conut milk 1tsp of NoMU Cho­co­late Bits 1tsp of NoMU Skinny Cho­co­late

Add all in­gre­di­ents to a saucepan on the stove top and heat while stir­ring con­stantly. Do not bring to the boil. Whisk or aer­ate the mix­ture be­fore serv­ing. Pour into a heat­proof wine glass and gar­nish with a toasted co­conut clus­ter marsh­mal­low. For the spiced wine syrup:

Add 1 cup red wine (Pino­tage) and half a cup su­gar to a saucepan.

Add 1tbs NoMU Deca­dent Cho­co­late Pieces and 2tbs cracked green car­damom pods.

Stir while heat­ing un­til all the su­gar dis­solves.

Add the skin of one orange, bring to a light sim­mer and re­duce for about 10 min­utes.

Bot­tle and store in the fridge for up to a week (makes 200ml). Check­ers has shared this spicy, zesty hot cho­co­late, in­stant in­dul­gence with us. Best of all, it’s made with vi­ta­min-rich citrus fruit. Serves 2 2 cups (500ml) full cream milk 1 stick cin­na­mon Peel of half an orange 50g milk cho­co­late, bro­ken into pieces 50g 70% dark cho­co­late; bro­ken into pieces 2tbs (30ml) pour­ing cream; to serve

(op­tional) Orange zest to gar­nish 2tbs (30ml) grated dark cho­co­late; to gar­nish

Place milk in a saucepan, and add the cin­na­mon stick and orange peel.

Bring to a sim­mer, then re­move from the heat.

Whisk in the milk and cho­co­late un­til melted and then strain mix­ture, re­mov­ing cin­na­mon stick and orange peel.

Pour into 2 glasses and gar­nish with a swirl of cream, a lit­tle orange zest and grated cho­co­late. For more recipes check out www.check­ers.co.za

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