RECIPES liquid glucose, cherry liqueur and 3 tsp of the liquid from the maraschino cherry jar, reserve. 3. Place 50g of the chocolate into a heatproof bowl set over a pan of simmering water. Melt the chocolate very slowly, stirring all the time. Remove the chocolate from the heat. 4. Take the mould from the refrigerator and fill a third of each shape with chocolate; using a small paint brush, spread the chocolate up the sides of the shapes until all covered. Return the mould to the fridge for about 10 minutes. Once set, check to see if there are any gaps in the chocolate; if so, fill them in with melted chocolate and chill again to set. 5. Add a cherry to each chocolate and top with cherry filling, leaving space for a layer of chocolate. Refrigerate until the filling is firmer; when firm to touch, melt the remaining chocolate and pour on top of the filling, so that it comes level with the sides of each shape and completes the chocolate. 6. Return to the fridge for about 30 minutes until completely hardened. When ready, gently flex the moulds to release the chocolates and store in a cool dry place.
3. In a souffle dish or individual ramekins, arrange a layer of macaroons, soaked in a little rum or brandy; over these pour a layer of the chocolate cream, then put another layer of macaroons and so on until the dish is full, finishing with macaroons. Leave the dish in a cold place for at least 12 hours.
Cinnamon and chocolate stars From Jessica Haggerty’s Brighton Bakes (The Book Guild)
St Emilion au Chocolat From Elizabeth David’s French Country Cooking (Penguin) Pinterest
Sprinkled prettily over your tablecloth, these make the perfect pick-up-and-munch treat. They’re also very useful as Christmas tree decorations. An all-purpose, buttery, crumbly biscuit then - simple, but all the better for it. Ingredients 150g self-raising flour, 150g plain flour, 2tsp ground cinnamon, 125g butter, 100g sugar, 1 egg, beaten, 100g chocolate. Makes 24 biscuits
Ingredients 125g butter, 125g sugar 125g, 1 teacup milk, 1 egg, 250g dark chocolate,12-16 macaroons, a tot of rum or brandy. Serves 4-6 Method: 1. Cream the butter and the sugar until they are well amalgamated. Scald the milk and let it cool, then mix it with the yolk of the egg. 2. Melt the chocolate in a bain marie with a very little water, then stir in the milk and egg mixture, then the butter and sugar. Stir this cream carefully until it is absolutely smooth. December 2016
Method: 1. Preheat the oven to 160C, gas mark 3. 2. Sift the flours and cinnamon together in a large bowl. 3. In a separate bowl, mix the butter and sugar with a wooden spoon until smooth. Add the egg and mix well. 4. Combine both the dry and wet ingredients and mix into a firm dough. 5. Lightly flour the work surface, turn out the dough and knead it lightly until smooth, making sure not to overwork it or your biscuits will be tough. Roll to a 5mm thickness. 6. Use a star cutter (or indeed any that take your fancy) to cut into shapes and place on a greased oven tray. Bake for 10-15 minutes until light golden. Cool on a rack. 7. Melt your chocolate in a bowl set over a pan of gently bubbling water. Dip your stars in the chocolate or drizzle it over them decoratively. Place back on the rack to harden.
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