Immersion for teens

INGREDIENTS (for 20 chocolate balls)

- 6 Turkish lukum (rose flavoured)
- 200 g of chocolate rich in cocoa
- 100 g of soft butter
- 90 g of icing sugar
- 1 vanilla sugar sachet
- 10 cl of thick fresh cream
- 1 yellow of egg
- 50 g of cocoa powder

METHOD
- Break the chocolate of pieces in a salad bowl and dissolve it gently with the bain-marie or the microwaves with the soft butter cut in small pieces, then smooth with the whip.

- Incorporate icing sugar and the vanilla sugar, then the fresh cream. Withdraw bain-marie and smooth well with the whip to make the preparation shiny and homogeneous. Then add the yellow of the egg while beating well, and then add small pieces of Turkish lukum
[Keep in the freezer for at least 12 hours]

- When the preparation hardened well, take the paste per teaspoons and quickly work them in the “truffe” shape (small balls) between in your hands and roll them ain the cocoa spread out over a plate.

-You can serve the “truffes” as a pyramid, in a plate. Leave them from the fridge 15 to 20 minutes before tasting so that they are quite marrow and melting.

INGREDIENTS
- 5 large eggs separated
- 175 g. caster sugar
- 175 g. dark chocolate cut in pieces
- 3 tablespoon cold water
- 50 g. grated chocolate

Filling :
- 250 ml. double cream, chilled
- 1 tablespoon icing sugar
- 1 drop of vanilla

METHOD
- Grease a baking tray and cover with greased cooking parchment or aluminium foil. Beat eggs yolks and gradually beat in the sugar, continuing to beat until pale and fluffy, place the chocolate pieces in a bowl with the cold water and put on top a small pot ,set over to simmering water and stir until the chocolate melts.

- Cool a little then stir the chocolate into the yolk mixture. Whisk egg whites until they form soft peaks and fold into the yolk mixture. Spread the mixture evenly on the prepared baking tray leaving 2 cm. margin all round.

[Place in a moderate preheated oven 180c gas mark 4 and bake for 10 minutes then reduce heat to 150c gas mark 2 for further 5 minutes. Remove from oven and cover with a damp cloth, then place in a fridge for 1 hour]

- Remove the cloth and take off the parchment or aluminium foil from the baking tray. Dust a large sheet of waxed paper with grated chocolate, turn the roulade out onto the chocolate and carefully peel off the parchment or foil.


- Whip the cream with icing sugar and vanilla and spead over the roulade. Roll up like a swiss roll, using the waxed paper to help you, onto a long serving platter. Dust with icing sugar.

INGREDIENTS

- 300 g Madeira sponge
- 2 cups strong coffee
- 4 tablespoon brandy
- 200 g chocolate fondant
- 120 g caster sugar
- 80 g butter
- 6 eggs
-Whipped cream

METHOD

- Line a mould with slices of Madeira sponge lightly dipped in the coffee mixed up with the brandy.

- Cut the chocolate in small pieces and dissolve in a small pan a low heat, take off the heat and add the sugar, butter, the egg yolks one at time, mix well, fold in the egg whites whipped and very stiff, pour all into the mould cover with more sponge dipped in the coffee and brandy mix. .

[Put it in the refrigerator for 8-10 hours]

- Remove from the mould before serving and decorate with the whipped cream

Tiramisu

INGREDIENTS
- 500 g. finger biscuits
- 100 g. sugar
- 200 g. mascarpone cheese
- 2 egg yolks
- 300 ml. coffee
- 50 ml. amaretto liquor
- 1 tablespoon bitter cocoa powder

METHOD

- In a bowl beat the egg yolks with 60 g. sugar, until it become very frothy, add the mascarpone
cheese and beat well to form a nice cream.

- In a glass dish put one layer of finger biscuits after they have been soaked in the mixture of coffee, amaretto liquor and the remaining 40 g. of sugar, spread over half of the mascarpone mixture and sprinkle with cocoa powder, finish with another layer of finger biscuits spread the rest of mascarpone cheese mixture and sprinkle over with cocoa powder.

[Put it in the fridge to set before serving]