GORDON RAMSAY RECIPES

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Makes: 12
Prep time: 30 mins
Total time: 30 mins

plus chilling time
Skill level: Easy peasy
Costs: Cheap as chips

These white chocolate cake spoons are great fun for kid’s parties. They can be decorated with sprinkles, edible glitter, chocolate or marshmallows. They can be coordinated to any colour and or theme you are planning. So simple to make, you could the kids involved in the decorating too. Watch them disappear in minutes.

Ingredients

300g sponge cake, shop bought or home made
150g white chocolate melted

To decorate:

300g melted chocolate or candy melts of your choice
12 disposable spoons
Sprinkles or grated chocolate

That’s goodtoknow

Make the balls smaller for bite size treats.

Method

You will need a baking sheet covered in baking parchment. Cut you cake into squares and blitz in the food processor to make into crumbs. Pour into a mixing bowl and pour over the melted chocolate
Mix together. Divide the mixture into 12 and form into balls
Place on a baking sheet to chill for at least 30 minutes
When cold and set, place ½tspn of chocolate on each soon. Dip each ball into the melted chocolate or candy melts, place on a spoon and cover with sprinkles or grated chocolate. Place onto the baking sheet and leave to set hard before serving

By Bronya Seifert

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Gordon Ramsay’s coffee and chocolate mousse cups

Ingredients

100g (3½oz) good quality dark chocolate (about 60 to 65 per cent cocoa solids)
125g (4½oz) mascarpone
2 tbsp icing sugar
4 tbsp strong espresso coffee, cooled
150ml (¼pt) double cream

To finish

4 tbsp double cream
a little dark grated chocolate
few amaretti biscuits, crushed

You will need:

4 cappuccino cups or ramekins

Preparation

Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool.

Using a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and melted chocolate.

In another bowl, whip the double cream until soft peaks form. Fold the cream into the mocha mixture until well combined and spoon into cappuccino cups or ramekins. Lightly whip the double cream until thick and swirl it over the mousses. Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.

Tag: grated chocolate

White chocolate cake spoons

Ingredients

That’s goodtoknow

Method

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Gordon Ramsay’s coffee and chocolate mousse…