After my Adventures baking with Ritter Chocolate: Here are the Recipes
Chocolate and Coconut Shortbread
150gms soft butter
300gms plain flour
2 x 100g bars of Ritter sport coconut chocolate
Pre heat oven to gas 3 electric 160c
- Mix the soft butter, sugar and together in a large bowl until well combined
- Tip in all the flour and chopped chocolate and work together until a soft to firmish ball is reach.
- Wrap this in cling film and refrigerate for 30 minutes (this is important as it makes a crisp biscuit and rolls out better)
- Cut the dough in half and roll out onto a floured surface, roll to a thickness you like and cut out
- Place the biscuits on a greased tray sprinkle with caster sugar (this is optional) and bake until just turning golden (as with all shortbread they need to pale but cooked don’t worry you will master this.)
- Cool on a wire tray and make a cup of tea.
- Try cutting some out quite small and serving on the saucer next to a cup of fresh coffee.
Ritter . Lemon Chocolate cream pie
200gms self raising flour
100g 70% dark chocolate (grated)
150mls lemon juice (bottled is good for this)
4 medium egg yolks
2 whole eggs
100gms Caster Sugar
100gms soft butter
150g 70% dark chocolate melted
2 table spoons golden syrup (warmed)
7in loose bottom flan tin
Pre heat oven to gas 5 /170c
Prepare the pastry by rubbing the butter into the flour, grate the chocolate and gently mix through the flour and butter. Beat the egg and pour into the flour and chocolate etc, work the dough until it forms a soft ball. Allow the pastry to rest for at least 30minutes.
Roll out the pastry on a floured surface. If you have grated the chocolate fine then this will be quite easy to do, you may come across a few chunks of chocolate lift these out and smooth over the pastry, line the tin with the pastry and leave an overhang (you can saw this off when the pastry is cooked this gives a sharp clean edge) place a piece of parchment paper over the pastry and fill with baking beans. Place the whole thing on a baking tray and put in the pre heated oven for 20 minutes lift out the paper and the beans and return the case to the oven for a further 10 minutes or until the case is cooked. Lift out and while the case is warm but not hot use a serrated knife to gently saw the overhang of cooked pastry. Leave until completely cold.
While the pastry case is baking make the filling. Place all the ingredients for the filling in a pan, over a low heat whisk all the time until the mixture thickens. Sieve the mixture into a clean bowl this will remove any little bits of un whisked egg white. Pour this mixture into the pastry case and gently level.
Topping, gently melt the chocolate in a bowl over a simmering pan of water, warm the syrup either in the microwave or in a small pan. Pour the syrup into the chocolate and mix well. This process allows the chocolate to cut without too much ‘snap’. Pour this gently over the lemon mixture and chill the whole pie until completely set.
|Ritter Marzipan and Almond Biscotti
Pre heat oven gas 5/180c
Line 2 baking sheets with parchment
In a bowl mix the flour sugar and baking powder.
Beat the eggs with the and mix into the flour (you may not need all the egg so pour gently)
When you have a soft dough mix in the chopped chocolate and almonds until well incorporated.
Weigh the whole piece of dough and divide into 4 equal amounts.
Roll each piece into a sausage shape on a floured surface
Place on to the line try put another piece of dough on the same try but not joining
Repeat with the other 2 pieces on the other tray.
Damped fingers and gently press down on each piece of dough to slightly flatten.
Bake both trays in the oven for 20 -25 minutes
Remove from the oven and cool for 10 minutes
When cooled and firmed up
Slice on the diagonal using a serrated knife
Lay each biscotti flat on the baking tray and return to the oven for 8 minutes
Turn over the biscotti and bake for a further 10 minutes
Ritter Peppermint Chocolate Mouse
This is an impressive desert and tastes just as impressive but so easy to make.
200g Peppermint cream filled chocolate
2 eggs separated
50g caster sugar
½ pint double cream
Gently melt the chocolate in a bowl over simmering water,(take off 2 strips of the chocolate and set aside, one to grate on top and one to eat about 6 squares in all)
Separate the eggs, whisk the egg whites in a grease free bowl using an electric whisk , whilst whisking add teaspoons of the sugar until the sugar is used (this makes a stable fluffy meringue)
Softly whip the cream in another bowl, don’t over whip or it will not fold into the other ingredients too well.
Once the chocolate has melted lift the bowl off the water and the heat and using a wooden spoon beat in the two the egg yolks.
Put some of the cream into the chocolate and mix well this will loosen it and make it slightly runny, pour this into the rest of the cream and fold well till all combined.
Gently fold the chocolate mixture into the egg whites until there is not white to be seen. Pour the mouse into a serving dish and grate on top the reserved chocolate.
Chill until ready to serve.