All around us people are detoxing, so here’s a rebellious collection of recipes for those of you who need a sugar fix. Rich, boozy, chocolatey, creamy, and pretty much vitamin-free, these recipes are guaranteed to get you through January.
CHILLI CHOCOLATE BROWNIES
The lovely people from Bad Boy Chilli dropped off a tray of these brownies at Barefoot HQ before Christmas. Needless to say they didn’t last long.
They are soft and light, and the hint of chilli gives them extra depth. We topped ours off with a dollop of whipped cream.
- 100g butter, chopped
- 200g dark chocolate
- 4 eggs
- 250g golden caster sugar
- 100g plain flour
- 1 tsp baking powder
- 30g cocoa
- 1/2 tsp scotch bonnet mash *
- Heat the oven to 180ºC/fan 160ºC/gas 4.
- Line a 22cm square brownie tin with baking parchment paper.
- Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Leave to cool to room temperature.
- Whisk the eggs and sugar together until the mixture is light and fluffy.
- Add 1/2 tsp* of scotch bonnet mash to chocolate mixture, stirring well.
- Fold the chocolate mixture into the egg mixture and sift in the flour, baking powder and cocoa. Fold this in to give a fudgy batter.
- Bake for 15-2o minutes or until the top is cracked but the middle just set.
- Cool completely, then lift out of the tin and cut.
*Add more mash if you like it hotter.
James Strawbridge’s recipe with Buttermilk fudge takes the affogato to another level. Try out different fudge and ice cream flavour combinations for an extra twist.
For the caramel sea salt fudge sauce :
- 100g caramel sea salt fudge, diced
- 100g double cream
For the affogato:
- 6 scoops of vanilla ice cream
- 3 espresso
- Honeycomb to garnish
- Start by melting the caramel sea salt fudge in the double cream and stir until completely dissolved.
- Simmer for a few minutes until the fudge sauce starts to thicken and remove from the heat. Add more salt to taste.
- Then pour the caramel sea salt fudge sauce into a bowl, followed by a scoop of ice cream and finish with espresso coffee.
- Prepare your honeycomb garnish by blitzing for a minute in a food processor and sprinkle over the ice cream.
SALTED CARAMEL AND CHOCOLATE MOUSSE
Head chef Joe Simmonds from The Beach at Bude has shared his recipe for a delicious salted caramel and chocolate mousse.
- 225ml milk
- 275g double cream
- 75g caster sugar
- 4 egg yolks
- Pinch of salt
- 180g dark chocolate
It’s useful to have a cooking thermometer to hand to help when making the custard.
- To make the caramel custard, dissolve the sugar in a thick-based pan on a medium heat.
- Once the sugar has turned golden, slowly pour in the milk and 75ml of the cream, whisking constantly, and add the salt. It’s very important to do this slowly so the sugar doesn’t crystallise. Also, be careful as sugar boils at 180ºC.
- Place the egg yolks in a bowl. Pour the caramel cream mixture into the bowl, mix together, and then pour back into the pan.
- Break up the dark chocolate and place in a separate bowl.
- Moving the custard mix constantly, heat to 84ºC (this is where the thermometer comes in handy). Once there, pour 200g of the custard mix (around two thirds) over the dark chocolate. Stir until the chocolate has melted.
- Set the rest of the custard mix to one side for garnish later. Let the chocolate mix cool down to room temperature.
- While this is happening, whip the rest of the double cream to soft peaks. When the chocolate mix is cool, add one third of the whipped cream to it and fold in gently. Repeat until all of the whipped cream has been folded into the chocolate mixture.
- Place the mixture into containers, moulds or nice serving glasses and let them set in the fridge for at least two hours.
- Garnish with the remaining cold caramel custard.
- Try adding popcorn, caramelised bananas and hazelnuts as Joe does in his restaurant.
Last but not least, here’s a tiramisu with a twist, as invented by Zack Hawke, head chef at The Mariners in Rock. The traditional tiramisu ingredients (marsala, Kahlua and espresso) are replaced with Sharp’s Brewery’s special Dubbel Coffee Stout in this “beeramisu”.
For the cream:
- 40ml Sharp’s Connoisseurs Choice, Dubbel Coffee Stout
- 125g mascarpone
- 300ml double cream
- Zest of 1/2 orange
- 40g demerara sugar
For the base:
- 90g sponge fingers
- 180ml Sharp’s Connoisseurs Choice, Dubbel Coffee Stout
For the ganache:
- 65g good quality dark chocolate
- 15g unsalted butter
- 2tbsp Sharp’s Connoisseurs Choice, Dubbel Coffee Stout
- 2tbsp double cream
For the garnish:
- Orange zest
- Dark chocolate shavings
- Cocoa powder
- For the base, soak the sponge fingers in the stout and allow them to break up.
- To make the cream, whisk all of the cream ingredients together at the same time until thick, glossy and it’s able to just hold a soft peak.
- To make the ganache, heat all the ganache ingredients over a bain marie until the chocolate is melted, then stir until glossy. Allow to cool to room temperature.
- Layer six glasses evenly with the base, cream and ganache, making sure the top layer is cream.
- Refrigerate for 1 hour then finish with the chocolate shavings, orange zest, and cocoa powder.