Gü Chocolate Cookbook

4. Pour the remaining milk into a saucepan and bring it almost to the boil. Pour it over the egg mixture, whisking all the time. Pour the mixture back into the pan and cook gently, stirring continuously, until the cream has started to thicken (be careful it doesn’t get too hot or it will scramble).

5. Pour the custard through a sieve over the chocolate pieces and whisk well until the chocolate has melted and become smooth. Place cling film on the surface and leave to cool, then place in the fridge to chill.

6. For the caramel, line a baking tray with baking parchment. Tip the remaining 100g of the sugar into a saucepan and add 1 teaspoon of water. Heat gently for 3–4 minutes without stirring until the sugar has dissolved and turned a golden brown colour. Pour immediately onto the lined tray and leave to cool.

7. Place the caramel in a food processor and break it into very small pieces (alternatively, place in a plastic bag and crush with a rolling pin). Tip the crushed caramel onto a plate.

8. To serve, roll each of the meringues in the crushed caramel to coat and place in serving bowls. Serve the chocolate sauce on the side in a jug for everyone to pour over (or around for the true floating island effect) the meringues.

♦ GÜ TIP Scatter over some finely chop chocolate or toasted nuts to replace the caramel. The Caramelised Nuts also make a tasty topping.

Chocolate Praline Spread

This is the perfect addition to a breakfast or brunch-type snack. Serve it with toasted brioche or on our Chocolate Waffles or Chocolate Chip Pancakes and – and don’t forget to make one of our hot chocolates for the full-on effect.

MAKES ABOUT 500G

100g caster sugar

75g blanched almonds

75g skinned hazelnuts

75g dark chocolate (about 50 % cocoa solids)

75g milk chocolate (about 34 % cocoa solids)

½ tsp cocoa powder

125ml whipping cream

EQUIPMENT

Sugar thermometer (optional)

Food processor

1. To make the praline, line a baking tray with baking parchment. Tip the sugar into a saucepan and add 2 tablespoons of water. Heat gently for 3–4 minutes without stirring until the sugar has dissolved, then increase the temperature to medium and bring to the boil. Continue to heat the syrup until the sugar thermometer reads 117–120 °C (this is known as the soft-ball stage; for checking that this has been reached, especially if you don’t have a sugar thermometer).

2. Tip the nuts into the caramel and keep stirring on a low heat. At first the sugar will crystallise and look white and hard, but keep stirring because it will soon start to melt and become a golden caramel once again and coat the nuts. Be careful not to burn the nuts or they will become bitter.

3. Tip the caramelised nuts out onto the lined tray and leave to cool, then crush finely in a food processor until almost a fine paste.

4. Melt the two chocolates together and mix in the crushed praline and cocoa powder.

5. Pour the cream into a pan, bring to the boil and pour over the chocolate and praline mixture. Mix together thoroughly then pour into a bowl and leave in the fridge until 10–15 minutes before using it.

♦ GÜ TIP You could use this spread on its own to go at the bottom of one of our tarts (see here, here, here or here), on top of ice cream or to flavour whipped cream.

Chocolate Grissini

This version of grissini makes delicate, sweet, crispy dough sticks, part coated in chocolate and sprinkled with toasted nuts. They make a great-looking, indulgent mid-morning snack with a cup of freshly brewed coffee or perhaps one of our knock-your-socks-off hot chocolate drinks.

MAKES ABOUT 100 (YOU’LL NEED A LOT – THEY’RE VERY MOREISH …)

3 tbsp milk

1 tbsp honey

7g sachet active dried yeast

100g strong white bread flour

75g plain flour

2 tbsp icing sugar

Finely grated zest of ½ an orange

Pinch of salt

25g unsalted butter, melted

100g dark chocolate (about 70 % cocoa solids), for dipping

50g toasted almonds or pistachios (salted or unsalted; it’s up to you), finely chopped

1. Warm the milk in a saucepan over a low heat, then stir in the honey, sprinkle in the yeast and leave it to bubble away for about 5 minutes.

2. Mix the flours, sugar, zest and salt in a large bowl. Make a well in the centre, then pour in the butter and add 75ml warm water and the yeast mixture. Stir with a fork and then with your fingers, bringing everything together to form a soft, but firm dough. Wrap in cling film and pop into the fridge for an hour.