Just to start things off the right way, here is an old Smother’s Brothers skit about chocolate.
Next is one of my favourite photos. It is of a claypan which had dried and cracked then had a skim of water over it from a rare overnight shower. I was lucky enough to catch it at dawn, hence the highlights’
I call it “Shattered Chocolate.
Next is one of the desserts I made for the family Christmas party.
Chocolate and Mint Tart With Creme de Menthe Cream
225g plain flour
40g icing sugar
125g unsalted butter, chilled, cubed
2 egg yolks
To make the pastry, place the flour and icing sugar in a food processor and mix for a few seconds to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolks and process until the mixture comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the pastry on a lightly floured surface and use to line a 23cm loose-bottomed tart pan. Refrigerate for 30 minutes.
Preheat the oven to 180°C.
Line the pastry shell with baking paper and fill with rice or pastry weights. Bake in the oven for 10 minutes. Remove paper and weights and return to the oven for five minutes until dry and crisp.
160ml thickened cream
60g good-quality dark chocolate, melted, cooled
2 tbs cocoa powder, plus extra to dust
40ml (2 tbs) creme de menthe
Place the eggs, cream, chocolate, cocoa and creme de menthe in a bowl and beat to combine. Pour into the tart shell and bake in the oven for 25-30 minutes until just set. Set aside to cool (don’t refrigerate).
1 (or more) sloshes Creme de Menthe
Gently stir the creme de menthe (don’t overstir) through the whipped cream.
Slice the chocolate and mint tart and dust with cocoa powder.
Serve with the cream and garnish with a few mint leaves.
However, I must warn everyone
And always remember
What chocolately goodness have you to share with us this week?
Leave a comment and a link here and we can all come and see.
Next week the challenge will be to find something to do with a “RAILWAY”