RSS Feed

Tag Archives: marshmallow

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.

Snow-topped Minty Rocky Road

Snow-topped Minty Rocky Road

Snow-topped Minty Rocky Road – easy to make and very easy to enjoy eating!

I’m mostly getting into the Christmas spirit through the feasting aspect (always my favourite part of any festivities). I think these easy treats would make lovely little gifts, prettily bagged-up when visiting people over the Christmas season. A word of warning; go easy with the peppermint essence or flavouring – a few drops should be plenty, taste as you go and you can always add more, but if you’re heavy-handed it can get a little toothpasty tasting!

Snow-topped Minty Rocky Road

Ingredients:

  • 450g milk or plain chocolate (or a combination of the two)
  • 70g butter
  • small pinch salt
  • 3×4 finger mint KitKat biscuits (or other mint chocolate biscuits of your choice)
  • 150g mini marshmallows
  • 1 large packet mint Aero balls (or get some of the bars and chop them into chunks if you can’t find the balls)
  • 300g white chocolate
  • a few drops peppermint essence or flavouring

Grease and line a high-sided baking tray (approx 22x25cm) with greaseproof paper. In a heat proof bowl over a pan of simmering water (making sure the bowl doesn’t touch the water), melt the milk/plain chocolate, 50g of the butter and add the salt, stirring occasionally until smooth. Turn off the heat and leave for a few minutes to cool a little. Chop the mint biscuits into chunks and add them to the chocolate mix, along with the marshmallows and mint chocolate Aero balls, stirring to ensure everything gets coated; be as brief as possible to avoid the Aero balls melting too much. Scrape into the prepared tin and smooth into the corners so you have an even layer, but still lots of lumps and bumps – this is Rocky Road after all! Leave to cool in the fridge for about half an hour or longer so the top is set.

Following the same method of melting in a bowl over simmering water, melt the white chocolate along with the remaining 20g butter, stirring occasionally until smooth. Remove from the heat and add a couple of drops of mint essence, stir it through and taste a little to see if you think it’s minty enough. Add more, a drop or two at a time until it’s to your taste. Allow to cool slightly before taking the tin from the fridge and pouring the white chocolate on top, trying to coat as much of the surface as possible whilst pouring. Tilt the tin or use a spatula to carefully spread the white chocolate evenly, trying to get as little of the brown chocolate showing through on top. Return to the fridge for a few hours to set completely.

When ready to serve or bag up as presents, remove from the fridge. If you have any white edible glitter, give the top of your snowy rocky road a frosty dusting. Remove from the tin and peel away from the greaseproof paper. Cut into squares and get stuck in.

Christmassy Snow-topped Minty Rocky Road

Double chocolate and minty goodness

White Chocolate and Marshmallow Rice Krispie Treats

Rice Krispie Treats

Rice Krispie Treats with jelly beans and chocolate mini eggs

A big part of the satisfaction I get from baking is sharing it with other people and seeing how much they enjoy it. This is rarely more evident than when you give sweet treats to kids; they never say they like stuff when they don’t and their unabashed enthusiasm for naughty-but-nice bakes is incredibly rewarding. I certainly don’t recommend plying kids with sugary snacks on a daily basis, but as somebody who generally only sees my friends’ kids every now and again, I don’t see any harm in bribing them into liking me instantly with a few lovingly-made goodies. I’m heading to see a friend and her twin boys this evening, so I made a batch of rice krispie treats to take with me.

White Chocolate and Marshmallow Rice Krispie Treats

Ingredients: 

  • 100g butter
  • 175g marshmallows
  • 100g white chocolate, broken into chunks (cheap stuff is best, I used supermarket own brand)
  • 150g rice krispies
  • A couple of handfuls of sweets of your choosing
  • Sprinkles/edible glitter to decorate if desired

Grease and line the base of a loose-bottomed 20cm square tin or a spring form cake tin (the important bit being that the bottom of the tin can be separated to make it easy to get them out of the tin). Melt the butter and marshmallows slowly in a bowl set over a saucepan of simmering water, stirring all the time. Try and use a large-ish bowl if you have one, the important thing being that the bowl doesn’t touch the water in the pan. Once the butter and marshmallows are melted, add the chocolate and continue to stir until everything is melted and well mixed. If your bowl is big enough, add the rice krispies and stir through with a spatula to mix together. You’ll find the mix gets harder to stir very quickly as it cools so it’s a good idea to keep it over the hot water. If your bowl with the melted mixture in isn’t big enough for the rice krispies too you’ll need to work fast to mix them together in a bigger bowl that isn’t over the hot water. Throw in your chosen sweets (I used jelly beans and mini chocolate eggs but feel free to use whatever you fancy) and tip out into your prepared tin. Press down firmly with the back of the spatula, making sure you get it into the corners. If you’re decorating with sprinkles (I used strawberry flavoured sprinkles) or edible glitter, scatter this over now and give it another press all over with the spatula to help it set it. Refrigerate until set (an hour or two) before removing from the tin and cutting into kiddy-size squares.