Chocolate Mess Recipes

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

Steps:

• 1. Spray crock pot with non-stick spray. Mix all ingredients and pour into crock pot. Cook on low for 6-8 hours. Serve in a bowl with ice cream. YUM!

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.

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!!

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.

Steps:

• To make the meringues, heat oven to 110C/90C fan/gas 1/4, put the egg whites in a bowl and beat to stiff peaks. Keep the whisk running and add the sugar, 1 tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy. Line a large baking sheet with baking parchment. Using a palette knife, spread out the meringue to an even layer, around 5mm thick. Sprinkle over the lime zest and cook for 2-3 hrs or until crisp.
• To poach the cherries, put the ale, star anise and sugar in a saucepan, bring to the boil to dissolve the sugar, then add the cherries and simmer for 3 mins. Turn the heat off, pop on the lid and leave to cool. Once the cherries are cool, strain through a sieve, catching the liquid in the pan. Keep the cherries in the fridge until needed. Put the pan on the heat and reduce the liquid until syrupy.
• To make the mousse, put 90g of the chocolate in a large bowl. Set over a pan of simmering water to gently melt. Remove the bowl from the pan and set aside, but keep the pan of water on the heat. Whisk the cream to soft peaks. In a third bowl, whisk the egg yolks with 2 tbsp water. Set the bowl of egg yolks over the pan of simmering water and keep whisking until light, fluffy and thick. Dollop a big spoonful of this into the melted chocolate, whisk to loosen the mixture, then gently fold in the rest. Finally, fold through the whipped cream. Set aside at room temperature.
• To make the chocolate syrup, whisk all the ingredients together in a pan, bring just to a simmer, then set aside. For the vanilla cream, whisk the cream and vanilla seeds together to soft peaks. Set aside.
• Break the meringues into shards. To assemble the desserts, dollop a large spoonful of the chocolate mousse into 6 glasses. Top with a spoonful of vanilla cream, some cherries and a drizzle of the chocolate and cherry syrups. Cover with a layer of meringue shards, then repeat the layers. Top the final layer of meringue with some chocolate mousse and poached cherries. Drizzle over the syrups and grate over the remaining chocolate.