CELEBRATE WORLD CHOCOLATE DAY ON 7TH JULY WITH MURATIE
Today is World Chocolate Day, a glorious day to indulge in the world’s favourite treat,
without any guilt.
MURATIE’S TRIPLE CHOCOLATE TART
Ingredients
- ½ large packet (250g) Romany Creams
- 1/3 cup (80g) butter, melted
- 2 large slabs (150g each) Belgian dark chocolate
- 500ml home-made chocolate mousse – see recipe below
Nice to have
- Extra-large slab (150g) Belgian dark chocolate
- 1 Tbsp (15ml) milk
- Strawberries, for serving
Method
- Blitz biscuits in a food processor until finely crumbed
- Add melted butter and blitz to combine
- Press crumb mixture into the base of a 22cm tart dish. (Even out using the back of a spoon)
- Melt 2 x chocolate slabs in a glass bowl over a pot of simmering water until smooth
- Remove from heat and cool to room temperature – make sure it does not set again
- Mix your home-made mousse into the cooled chocolate
- Spoon chocolate mixture into tart dish, smoothing out with the back of a spoon
- Place in the fridge to set for about 30 – 40 minutes
Optional
- Melt extra chocolate with milk and allow to cool slightly
- Pour over chilled chocolate tart, spreading to cover the mousse completely
- Refrigerate tart again for at least 30minutes so that the chocolate topping hardens
- Serve with strawberries if you like
GOOD IDEA: Make individual no slice tarts in ramekins
HOME-MADE CHOCOLATE MOUSSE
Ingredients
- 5 x Eggs separated
- 450ml Cream
- 240g Belgian chocolate
- 170ml Black Coffee
- 2 x shots brandy
- 4 x 10g Gelatin leaves
- 20ml vanilla essence
- 100g sifted cocoa powder
- 100g castor sugar
Method
- Separate the egg whites and yolks – Place egg whites into a large wide bowl suitable for whisking and set aside
- Measure out the cream into a deep bowl suitable for whisking. Whisk with the hand mixer until stiff peak, cover with cling wrap and keep in the fridge
- Make sure the coffee is hot, dissolve the gelatin leaves into the coffee. Add brandy and vanilla essence
- In a large flat bowl suitable for a double boiler, place the chocolate cocoa powder and coffee mixture into the bowl and allow the ingredients to melt gently over a low heat stirring occasionally
- Once everything is melted, smooth and looking glossy, remove from the heat immediately and stir in the egg yolks. Make sure you are stirring well.
- Remove cream from the fridge
- Whisk the egg whites until stiff peak
- Fold in the whipped cream into the chocolate mixture, folding gently to knock out all the air bubbles, then do the same with the egg white
- Place the mousse into your container of choice for setting. Allow at least 2 hours to set in the fridge before you serve and indulge in this decadent treat.
- Enjoy with a glass of Muratie Ben Prins Cape Vintage 2018
EXPLORE THE MANY DELIGHTS OF MURATIE BEN PRINS CAPE VINTAGE 2018
Before you take a sip, appreciate the rich crimson glow of this classic Cape Vintage, and breathe in the expressive floral notes of violets and roses and captivating aromas of Christmas spice and plum pudding. Each sip is deeply rich, with flavours ranging from Kirsch-macerated black cherries to dark chocolate-enrobed hazelnuts, with undertones of truffles and tobacco, and a brisk acidity and warming alcohol in harmony with the lithely powerful structure.
