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Tag Archives: liqueur

Boozy Chocolate and Hazelnut Pie

Boozy Chocolate and Hazelnut Pie

Boozy Chocolate and Hazelnut Pie; plenty of festive spirit in this one!

This week was the December meeting of the Bake Club I’m part of and the theme was Boozy Bakes – helpful for getting us all in the festive spirit (sorry, I’m a bit of a pun fan)! Though I rarely drink, I have a fairly extensive array of liqueurs that mostly get used This week was the December meeting of the Bake Club I’m part of. Our theme was for baking. When deciding what to make I recalled making grasshopper pie a while back and thinking there were endless possibilities for other flavour combinations; after a little deliberation I settled on hazelnut and chocolate.

This isn’t a pie in the classic sense of the word, certainly it’s more US inspired than GB, but calling it a tart didn’t seem right somehow. Regardless of the name, it’s delicious; the marshmallow cream gives the filling an incredible texture and the liqueurs make it a distinctly grown-up dessert. My top tip when making this is to melt the marshmallows slowly – too much heat can mean the gelatine from the marshmallows doesn’t work its magic and the filling doesn’t set properly. Other than that, this is super easy to make so give it a go!

Boozy Chocolate and Hazelnut Pie

For the base:

  • 300g bourbon biscuits
  • 50g dark chocolate
  • 50g butter, softened

Chuck all the ingredients in a food processor and whizz them up until they begin to clump. Tip into a tart tin and press down with the back of a spoon, smoothing into the edges and up the sides, trying to make it as even as possible. Place in the fridge and chill until your filling is ready.

For the filling:

  • 125ml full-fat milk
  • 150g mini marshmallows
  • 60ml (4 tbsp) creme de cacao blanc (or other chocolate liqueur)
  • 60ml (4 tbsp hazelnut liqueur (Frangelico or similar)
  • 375ml double cream
  • a few grams dark chocolate to decorate (optional)

Put the milk and marshmallows in a saucepan and melt slowly on a low heat – the milk should never boil, just begin to foam, and you’ll be able to hear the marshmallows foaming as they melt. I can’t stress enough that you should take your time with this stage; keep taking the milk off the heat and stirring the marshmallows to get them to melt without letting the temperature get too high. Once the marshmallows are completely melted, remove from the heat and stir in the liqueurs. Transfer the liquid to a heat proof bowl and leave to cool.

Once cooled, whisk the cream in a large bowl until it’s getting to soft-peak stage. Add the boozy marshmallow mixture and continue to whisk until smooth and thickened – it should be the texture of very soft (Mr Whippy) ice cream. Pour into the biscuit base and smooth out to the edges. Finely grate a little dark chocolate over the top and chill in the fridge for a few hours or overnight before serving.

Amaretti Biscuits

If you follow my Facebook page you may have seen that I’ve been a bit obsessed with baking bread this week (currently on my fourth bake in a week from James Morton’s Brilliant Bread book). As I’ve been baking other people’s recipes, my lovely friend and fellow Brighton Baking Bunch member, Hannah, has done a guest blog post for me on her recent adventures in biscuit making. Enjoy!

Amaretti Biscuits

Amaretti Biscuits – fancy dunkers!

With a visit to the in-laws in the diary, I thought I would score some brownie points by baking amaretti biscuits. I don’t have a good track record with small bakes. However, with only four ingredients and a recipe by Mr Gino D’Acampo himself, what could possibly go wrong?

Well first off, instead of baking approximately 20 biscuits like the recipe stated, I ended up with 33. They were also quite chewy when I expected them to be hard. Thankfully, most people who tried them liked the texture. If you want a crunchier biscuit, take them out the oven to cool for a bit then put them back in on a low temperature until they’ve dried out.

Amaretti Biscuits

Ingredients:

  • 340g / 12 oz ground almonds
  • 340g / 12 oz caster sugar
  • 4 egg whites
  • 30ml / 1 fl oz amaretto liquor
  • Butter for greasing

Heat the oven to 170C and grease a tray lined with greaseproof paper. Separate the egg and plop the whites into  a large bowl. Now, if you’re sensible, you’ll own an electric whisk. If you’re a glutton for punishment like myself, you have to beat the egg whites by hand, which takes forever. Beat them until peaks form.

Gently fold in the caster sugar and ground almonds before adding the amaretto. The recipe says mix this to form a smooth paste – I’d argue it forms a sticky mashed potato-like substance but it tasted good (yes, I eat raw biscuit mix).

If you want rustic splats, scoop little piles of the mixture onto the baking tray, allowing enough space for the biscuits to expand.  For a proper biscuit shape, roll the dough into small balls – approximately 2cm in diameter. Place the tray in the oven for 15-20 minutes until the amaretti biscuits are golden brown.

                                                       

Easy Mint Choc Chip Ice Cream

Easy Mint Choc Chip Ice Cream

Cool and refreshing, easy mint choc chip ice cream

Phew – it’s hot out there! Perfect weather for ice cream, and the good news is you don’t need an ice cream machine or to spend ages making custard to be able to knock together this cool, fresh little number. No churning or fancy gadgets required either; it’s dead easy and has very few ingredients. If you don’t have Creme de Menthe you could add a few drops of peppermint essence to amp up the tingly, minty flavour (a word of warning though; do stick to just a few drops as too much will leave you with ice cream reminiscent of toothpaste). I’ve used milk chocolate in this version, but dark or white chocolate would do just as well – pick your favourite and give it a go.

Easy Mint Choc Chip Ice Cream

Ingredients:

  • Small bunch mint leaves (about 15g, just leaves, no stalks)
  • 300ml double cream
  • 175g condensed milk
  • 2 tbsp Creme de Menthe liqueur
  • 100g milk choc chips or chocolate chopped into small pieces

Finely chop the mint leaves; or pulverise in a pestle and mortar; or whizz up in a blender – ultimately you want very tiny pieces of mint, however you achieve it. Add the mint to a bowl with the cream, condensed milk and liqueur and whisk until light and fluffy. Add the chocolate and stir through or give another little whisk. Put it all in a tupperware or similar lidded, plastic box that will fit in your freezer (it makes about a pint of ice cream). Freeze for 6 hours or overnight. Take it out of the freezer a couple of minutes before you want to serve. Delight in the chilled refreshment and natural mint flavour!