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1851 restaurant at Peckforton Castle - Steve Ramsden - Tasting of Easter chocolate

PUBLISHED: 10:42 20 January 2010 | UPDATED: 16:35 20 February 2013

A tasting of Easter chocolate

A tasting of Easter chocolate

If you have kept off the dark stuff for Lent then there will be no better way to break your fast than with the Tasting of Easter chocolate dish by 1851 restaurant head chef Steve Ramsden

There's probably not many of us who can resist a chocolate fix and at Easter it's just that little more difficult. If you have kept off the dark stuff for Lent then there will be no better way to break your fast than with Steve Ramsden's Tasting of Easter chocolate dish.

This trio of loveliness is made using melted Easter eggs and luxurious ingredients from a light fluffy white chocolate mousse to a melt-in-the-mouth chocolate and orange tart.

Steve Ramsden is head chef at 1851 restaurant at Peckforton Castle and has trained with some of the industry greats. His menus are based on locally sourced produce.

Get cracking with this chocolate feast.


A tasting of Easter chocolate


Ingredients

For the chocolate cone and white chocolate mousse filling:
1 Easter egg (preferably dark chocolate)
1 paper cone using greaseproof or parchment paper
white chocolate Easter egg
250ml whipping cream
1 - 2 leaves of gelatine

For the chocolate and orange tart:
Excess dark chocolate from the Easter egg used for the chocolate cone
1 tsp of orange zest
Sweet pastry case (2cm - 3cm)

For the dark chocolate shot:
A quantity of dark chocolate, as much as your taste desires
250ml hot milk


Method

For the chocolate cone:
Melt Easter egg in a bowl over a pan of simmering water until it has the consistency of cream.

Make a paper cone by folding the greaseproof or parchment paper around your hand and pulling it tight from the top, secure with sticky tape.

Pour the melted chocolate into the paper cone making sure to coat all the sides top to bottom.

Pour out excess chocolate leaving the sides of the cone coated with an even covering of chocolate. Chill in refrigerator until hard.

Once set, carefully remove the sticky tape and gently peel away paper to reveal the chocolate cone.

For the white chocolate mousse:
Whip cream to a stiff peak. Melt white chocolate.

Soften gelatine in warm water for around four to five minutes. Add to hot melted chocolate and whisk until combined making sure
there are no lumps. Fold in whipped cream gently.

Pour into cone and set in the fridge for 2 - 3 hours.

For the chocolate and orange tart:
Add the orange zest to the dark chocolate and pour into a 2cm- 3cm sweet pastry case and set in the fridge.

For the dark chocolate shot:
Melt dark chocolate into hot milk
Pour into small shot glass

To create a foam topping use a hand blender to blitz warm milk to a froth. Spoon on top of the hot chocolate shot. Finish with grated chocolate.

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