Irish Chocolate Velvet Recipes

CHOCOLATE VELVET DESSERT

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

GORDON'S CHOCOLATE VELVET

Steps:

• For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
• Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
• Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape - don't overbeat.
• When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don't worry if you have a few white flecks, that's better than overmixing. Chill while you do the base.
• Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
• Melt the white chocolate as before, then mix into the crushed wafers.
• Peel the mango using a sharp knife. Cut off 18 thin slices.
• Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.

IRISH CHOCOLATE VELVET

Steps:

• Whip the cream in a bowl until it is thick enough to hold its shape.
• Put the milk into a saucepan and whisk in the cocoa powder.
• Add the chocolate squares and heat gently, stirring, until the chocolate has melted.
• Bring the chocolate milk to the boil.
• Remove pan from heat and add the whipped cream and whiskey or brandy.
• Stir gently for 1 minute to blend well.
• Pour quickly into 3 heatproof mugs or glasses and top each serving with a generous spoonful of whipped cream.
• Decorate with chocolate curls and serve at once.

VELVET CHOCOLATE SAUCE

Steps:

• In a 2-quart pan over low heat, combine sugar and water and cook until sugar is dissolved.
• Add chocolate chips and butter; stir until smooth.
• Remove from heat and stir in corn syrup.
• Stir in vanilla.
• Serve over ice cream.
• Store tightly covered in refrigerator.