Gü Chocolate Cookbook

1½ tsp caster sugar

125ml whipping cream

EQUIPMENT

Stick blender (optional)

1. To make the orange Chantilly cream, finely grate the zest from the orange into a large bowl (reserving some to decorate). Be very careful not to include any of the bitter white pith. Pour in the sugar and cream and whip until it forms soft peaks.

2. Put the Gü Chocolate Ganache in a heatproof bowl. Pour the milk into a saucepan and bring it to the boil. Then pour it over the ganache and whisk until smooth (a stick blender is handy here to make the hot chocolate super smooth).

3. Pour into heatproof glasses or cups and top with spoonfuls of the orange Chantilly cream. Sprinkle over the reserved orange zest and serve straight away.

♦ GÜ TIP For an even more indulgent variation (if that’s possible), make some of the Citrus Dust and whisk the resulting Grand Marnier syrup with the Chantilly cream (in place of the fresh zest and sugar) and sprinkle a little of the citrus dust over the top.

Thick Hot Chocolate

SERVES 2

150g dark chocolate (about 70 % cocoa solids), broken into small pieces, plus shaved chocolate to serve

70g milk chocolate (34 % minimum cocoa solids), broken into small pieces

200ml whipping cream, plus extra to serve

200ml whole milk

Pinch of cinnamon

EQUIPMENT

Stick blender (optional)

1. Put both the dark and milk chocolate pieces into a heatproof bowl. Pour the cream and milk into a saucepan and bring to the boil.

2. Pour the hot cream misture over the chocolate and whisk until it has melted and become smooth (a stick blender is handy here to make the hot chocolate super smooth). Serve immediately topped with the whipped cream, shaved chocolate and a pinch of cinnamon.

♦ GÜ TIP Add a pinch of ground cardamom or cinnamon to the chocolate or warm a splash of whisky, rum or Frangelico with the cream for some wonderful extra taste sensations.

Hot Chocolate

with Chilli

SERVES 2

100ml whipping cream

200ml milk

½ red chilli

75g dark chocolate (about 50 % cocoa solids), broken into small pieces, plus extra to make chocolate curls

35g milk chocolate (34 % minimum cocoa solids), broken into small pieces

EQUIPMENT

Microplane grater (optional)

Stick blender (optional)

1. Pour the cream and the milk into a saucepan. Hold the chilli at the stalk end and finely grate half of the chilli into the milk (use a Microplane grater, if you have one). Alternatively, deseed and finely chop the chilli.

2. Bring the milk and cream mix to the boil, then remove from the heat and leave to infuse for about 30 minutes.

3. Put the dark and milk chocolate pieces into a heatproof bowl. Bring the cream mix back to the boil and pour through a sieve over the chocolate, whisking until smooth (a stick blender is handy here to make the hot chocolate super smooth). Scatter over some chocolate curls and drink immediately.

♦ GÜ TIP Swirl a little lightly whipped cream onto the top of the drink before serving and sprinkle with a tiny pinch of cinnamon. Alternatively, if you like your food particularly fiery, leave the creamy milk and chilli mix to infuse for longer than the recommended 30 minutes.

Floating Islands

This classic French recipe, ‘iles flottante’, consists of fluffy meringues (the islands) floating on a sea of custard – in this case a chocolate sea, of course. This recipe uses a microwave to make the soft meringues, but if you don’t have one or would prefer to use an oven, then spoon the meringue mixture onto a baking sheet lined with baking parchment and cook in the oven at 170 °C/Gas mark 3 for 3–4 minutes.

SERVES 6

3 egg whites

225g caster sugar

3 egg yolks

2 tbsp cocoa powder

500ml milk

50g dark chocolate (about 70 % cocoa solids), broken into small pieces

EQUIPMENT

Electric hand mixer

Food processor (optional)

1. Whisk the egg whites with an electric hand mixer in a bowl until they form soft peaks, then gradually whisk in 50g of the sugar until the mixture resembles shaving foam.

2. Spoon one sixth of the meringue into a microwave-proof mug or small bowl. Place the mug in the microwave on medium heat (800 watts) and cook for 10–15 seconds and watch as it inflates and rises. Scoop the meringue out of the mould and rest it on a paper towel. Repeat 5 times more and place the meringues in the fridge to cool.

3. In a large bowl, whisk the egg yolks, cocoa powder and 75g of the sugar with a little of the milk and mix well. Put the chocolate pieces into a heatproof bowl.