Mulled Wine Brownies Recipes

Steps:

• First, make the chocolate domes. Melt the chocolates in the microwave or over a pan of simmering water, then leave to cool slightly. Meanwhile, blow up the balloons to around the size of a honeydew melon. Sit the base of each balloon in a glass and spray the top half with oil - this will ensure the chocolate dome comes off easily.
• One at a time, dip the sprayed end of the balloon into the cooled melted chocolate, turning the balloon to get an even coverage of chocolate. Sit the balloons chocolate half up in the glass. Repeat the process with the remaining balloons then leave to chill in the fridge for at least 4 hrs or overnight.
• Next, make the brownies. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20 x 20cm baking tin with baking parchment. Melt the chocolate in the microwave or in a glass bowl over a pan of simmering water. Mix the flour and cocoa powder together with the spices and a pinch of salt, then set aside.
• Using an electric whisk, beat the butter and sugar together until light and fluffy, then whisk in the egg and yolk. Pour in melted chocolate, wine and flour mixture and whisk until just combined. Pour the batter into the tin and bake for 15 mins until just set. Don't worry if there's a wobble in the centre - it will set as they cool. Put in the fridge to firm up.
• For the butterscotch sauce, melt the butter in a heavy-based saucepan then tip in the sugar and cream, then whisk until well combined. Simmer for 5 mins, whisking occasionally, then remove from the heat and whisk in the vanilla and sea salt. Set aside to cool. All of these elements can be made the day before and kept in the fridge.
• To assemble, carefully pop each of the balloons with a pair of scissors, unravelling the balloon so that you are left with a chocolate dome. Carefully put them on a baking tray lined with baking parchment. Cut the brownies into nine portions. Put a piece of brownie on each plate, top each with a ball of ice cream, then top with a chocolate dome. Gently reheat the butterscotch sauce. At the table, pour the hot sauce over the dome for extra pizazz, to reveal the brownie inside.

Steps:

• Heat the oven to 180C/160C fan/gas 4, butter and line the base of a 20cm x 20cm brownie tin with parchment paper. Melt the chocolate in the microwave or in a glass bowl over a pan of simmering water.
• Mix the flour and cocoa powder together with the spices and a pinch of salt - set aside. Using an electric whisk, beat the butter and sugar together until super light and fluffy then whisk in the egg and yolk.
• Pour in melted chocolate, wine and flour mixture and whisk until just combined.
• Pour the batter into tin and bake for 15 mins until just set, don't worry if there is a slight wobble in the centre, it will set up as they cool. Put into the fridge to firm up.

Steps:

• In the basket of a coffee percolator place the allspice berries, peppercorns, star anise, cinnamon sticks, ginger and citrus zest. Pour the wine and honey into the percolator. Attach basket, cover and let percolate for 1 to 2 hours. Serve hot.

Steps:

• Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

Steps:

• Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
• In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
• Ladle into cups or mugs. Garnish each with a reserved orange round.