Louises Chocolate Mess Recipes

CHOCOLATE MESS

Steps:

• For the cake: Prepare cake mix according to directions on box and bake in a 10-inch ring pan. Allow to cool in pan.
• Cinnamon Ganache: Boil cream and remove from the heat. Place the chocolate pieces into a bowl and pour cream over the chocolate and mix until a smooth texture is obtained. Add cinnamon and combine. Keep warm.
• Toffee Apples and Brandy
• Melt sugar to a light brown caramel on high fire. Slowly pour in the cream while stirring constantly. When all caramel melted, remove pan from the heat and add the brandy and apples. Lower the flame, cook for about 5 minutes and then allow time for it to cool down
• Assembling "The Mess"
• Place pan on a platter or remove cake from pan.
• Pour the ganache on top of cake until it is nearly covered.
• Pour the toffee mixture on top the cake. Include 3 scoops of ice cream on the center of the cake. Put whipped cream around the cake. Decorate with dark, milk and white chocolate chunks. Serve with spatulas and let people eat straight from the pan to make them fulfill all their childhood desires that were always forbidden!!

A BIG DELICIOUS CHOCOLATE MESS

Steps:

• Put the chocolate in a medium heatproof bowl. Bring 1/2 cup of the cream to a gentle simmer in a small heavy saucepan over medium-high heat. Pour the cream over the chocolate. Stir together and set aside to cool for 5 minutes.
• Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl until soft peaks form.
• Reserve 1/2 cup of the whipped cream and 1/4 cup each of the strawberries and raspberries. Add half of the crushed meringues and the remaining berries to the remaining whipped cream in the large bowl. Stir to combine then pour out onto a large cutting board and top with the reserved berries. Drizzle lightly with the chocolate sauce. Top with the remaining crushed meringues and reserved 1/2 cup whipped cream. Garnish with the pistachios and serve.

LOUISE'S CHOCOLATE MESS

Steps:

• Melt all the chocolate in a bowl over simmering water. I find it best when you break the chocolate up into the little squares and melt it bar at a time. Make sure you keep checking and stirring the chocolate and pour it into a large bowl when it's fully melted.
• While the chocolate is melting crush the digestive biscuits by putting a few of them in a large sandwich bag at a time and rolling them with a rolling pin or even using your hands, empty the crushed biscuits into the bowl with the melted chocolate.
• Fold the chocolate into the crushed biscuits and make sure you don't have any dry biscuit crumbs left over.
• Empty the bag of malteezers into the chocolatey digestive mixture and don't worry it the chocolateon the malteezers started to melt from the heat of the melted chocolate. You really don't need to put the full bag of malteezers into the mixture, whatever you want. Put as many marshmallows in as you like, if you can't find the mini ones simply use the big ones but but them up smaller.
• You should eat the mixture like this until you feel completely full of sickened by the amount of chocolate. If you still have some of the mixture left over, you don't need to throw it out! Simply scoop it into some bun cases and put in the fridge to cool over night.

MARTHA LOUISE STEWART'S CHOCOLATE ICING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat egg with 1 cup sugar on low speed. With mixer running, add 1/2 cup sugar and cocoa into egg mixture; mix well. Add remaining 1 cup sugar, vanilla, and butter; beat to combine.

ALICE'S LUSCIOUS CHOCOLATE MOUSSE

Steps:

• Place chocolate and 1/4 cup of water (or liquid of your choice) in a medium microwave-safe bowl.
• Melt chocolate in the microwave for 30 sec on HIGH, stir.
• Repeat the zapping and stirring until chocolate mixture is smooth and completely melted.
• Stir in brandy (or other liquor), if using and set aside.
• In a medium heatproof bowl, whisk eggs with the 3 TB water and sugar until well-blended.
• Set bowl in a skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160°F on instant-read thermometer (remove bowl from the skillet to check temp).
• Once the temp has been reached, remove bowl from skillet and beat with an electric mixer at high speed for at least 3-4mins, until eggs have a texture similar to softly whipped cream.
• Fold about 1/4 of the egg mixture into the melted chocolate.
• Scrape the lightened chocolate mixture into the remaining beaten eggs and fold gently, until evenly incorporated.
• If egg safety is not an issue, omit the heating step- whip the eggs with the sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
• Now you may divide mousse into individual ramekins or glasses, chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
• You may also use the mousse as a cake filling- I've done this with success, using a cake ring (or a springform pan).
• If you're using very high percentage chocolate (70% and above), you may want to increase sugar to 4 1/2 TB.

CROCK POT TRIPLE CHOCOLATE MESS

Steps:

• Spray crock pot with non-stick spray.
• Mix all ingredients and place in crock pot.
• Cook on LOW for 5-6 hours.
• Try not to lift the lid.
• Serve with ice cream.

LOUISE CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly grease an 11x7-inch baking pan. Line with parchment paper, leaving an overhang over the edges.
• Combine butter and sugar in a bowl; beat with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract.
• Sift flour and baking powder together in a bowl. Fold into the creamed mixture until dough comes together. Press dough into the lined baking pan; prick all over with a fork.
• Bake in the preheated oven until set, about 10 minutes. Spread raspberry jam thinly over the cake base.
• Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Add sugar 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. Gently fold in coconut and vanilla extract. Cover the jam layer with meringue.
• Bake until the meringue topping takes on a soft pink or eggshell color, 20 to 25 minutes. Cool in the pan for 2 to 3 minutes, then carefully lift out using the parchment paper. Cool on a wire rack. Cut into squares.