chocolate

I'm a big fan of a cocktail in lieu of dessert. Sometimes the night is just heading that way, right? Like you want something a little sweet, but you don't want anything big or heavy. And you've already maybe had a few wines and a switch up to liqueur would just be the perfect end to (/continuation of) a night? You know?

Well. If you're out to impress with something that's just a wee step up from pouring straight liquor into a glass (which I fully support by the way, I'm just covering you for when you've got chocoholic mates over. Or if you're embracing the spirit of Valentine's Day from earlier this week and just simply want to #treatyoself) then I suggest you give this after dark iced chocolate a go. It features Lewis Road Creamery’s new chocolate liqueur - a creamy, sweet, Irish-cream like beverage, with the luscious addition of chocolate. It's perfect if you are craving something creamy but not caffeine-filled, and something decadent in drinkable form.

Recipe inside!

The after dark iced chocolate

Lewis Road Creamery asked me to come up with a recipe using their new liqueur, and this is it.

For the chocolate ganache sauce:

150g dark chocolate, cut into chunks

150g cream

Gently melt the cream and chocolate together in a small saucepan, on a low heat. Remove before the chocolate is fully melted and stir constantly until you get a glossy sauce. Use immediately.

For one cocktail:

4 tbsp ganache sauce, plus 1 tbsp to finish

Ice

30ml vodka

90ml LRC chocolate liqueur, chilled

Drizzle liquid cream, chilled

Drizzle 4 tbsp ganache sauce around the inside of your glass. Fill glass with ice.

Method

Add vodka and chocolate liqueur and stir with a swizzle stick.

Drizzle in a little liquid cream, then drizzle over 1 tbsp ganache. Garnish with a flower if it takes your fancy, and enjoy!  

 

// Posted by Delaney at 11:39 AM // Labels: friday drinks, booze, chocolate

Until I live out my dream to open a 24 hour cheese toastie shop called Hot Cheese, I am getting very good at perfecting the art of the toasted sandwich at home. Bread choice is a major factor, plenty of butter for frying is also important, and there’s the eternal question of how many fillings. A crucial error is one ingredient too many; balance is key. One of the best I’ve made in recent times was on a Saturday night when a long lunch turned into a party in my kitchen, and I found myself making toasties with a rye sourdough, homemade ruby red sauerkraut, and tasty cheese, fried in butter. They were an absolute dream. Shortly afterwards, Lewis Road asked me to come up with a recipe using their new chocolate butter. Toasties were already on my mind, and so here we are.

The chocolate butter: it spreads like other chocolatey spreads you may already be familiar with, but has a definite dark chocolate flavour. I think this makes it taste a bit like ganache, but it’s spreadable, and it’s really good.

Recipe inside!

Chocolate butter sweet toastie

2 slices Lewis Road Sourdough

A tub of Lewis Road Chocolate Butter

Small handful fresh berries (I used blackberries)

A decent smear of mascarpone cheese

A knob of Lewis Road Lightly Salted Butter

Spread one slice of bread with chocolate butter. Spread the other slice with mascarpone. Gently smash the berries into the mascarpone. Close the sandwich by pressing two slices together.

Heat a frying pan to medium-high heat, and heat the knob of butter until melted. Add the sandwich, and place another frying pan on top as a weight. Cook a couple of minutes, then carefully flip and fry the other side, until golden. NB: you can use a toasted sandwich maker or press, just butter the outside of the sandwich before toasting.

Serve immediately.

 

// Posted by Delaney at 11:54 AM // Labels: chocolate, toasties