Amarula Cream Death By Chocolate Recipes

AMARULA CHOCOLATE DREAM

Steps:

• Using 6-8 Champagne flutes make the following:.
• Mix together the gelatin and castor sugar and place to one side.
• Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, add the chocolate and stir till melted.
• Pour the mixture into a jug and pour into the glasses.
• Place the glasses into the fridge to set.
• Now make the top layer.
• Using the toplayer ingredients, mix together the gelatin and castor sugar and place to one side.
• Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, and stir in the honey and nuts.
• Pour the mixture into a jug and gently pour over the chocolate base, return to the fridge and set till needed.
• Remove about 5 minutes before serving top with garnish and serve.
• To garnish: Caramelised orange peel and almonds, shavings of dark chocolate or even chopped preserved ginger and nuts.

DEATH BY CHOCOLATE

Steps:

• Make cake according to directions.
• Let cool completely.
• Mix up both boxes of chocolate mousse mix according to directions.
• Crumble cake in small pieces.
• Use a trifle dish and layer as follows: cake layer, mousse layer, Cool Whip layer, Heath Bar layer.
• Repeat all again ending up with the Heath Bar pieces on top.

FROM SCRATCH BROWNIES (DEATH BY CHOCOLATE)

Steps:

• Melt the two chocolates and the butter together in a double boiler.
• Let the mixture cool to room temperature.
• Mix the eggs, sugar, salt and vanilla together until well blended, but do not whip.
• Whipping to a foam creates more leavening and results in a crumbly brownie.
• If the eggs are not at room temperature, stir the mixture over a hot bath just until the mixture is at a slightly warm room temperature.
• Blend in the chocolate mix.
• Sift the flour and fold in.
• Pour into a 9" x 13" pan.
• Bake at 325 degrees F for 45-50 minutes.