Motimer Chocolate Company

Dairy-Free Recipes using our Chocolate Powders,
which are free-from Dairy, Soya and Gluten





White Chocolate, Coconut Ice-Cream

This ice-cream does not need to be churned as the egg whites prevent it forming too many ice crystals.

Serves 4
Ingredients
75g  Mortimer White  Couverture Powder
2 eggs, separated
50g caster sugar
200ml coconut cream
1 tablespoon Malibu (optional)

White Chocolate Crème Patissiere

This makes a lovely filling for cakes, pastries and eclairs including the classic Mille-Feuille.  It is especially good with Strawberries


Ingredients
50g  Mortimer White Couverture Powder
300ml milk alternative such as Provamel Rice Original
Pinch of salt
4 egg yolks
25g caster sugar
20g cornflour

Dark Chocolate Crème Patissiere

For those who prefer dark chocolate to white chocolate. The method is the same.




Ingredients
50g  Mortimer Dark Chocolate Powder
300ml milk alternative such as Provamel Rice Original
Pinch of salt
4 egg yolks
25g caster sugar
15g cornflour



Method
•    Heat the white couverture powder in a bowl over a pan of simmering water, then stir until melted and smooth.
•    Mix the coconut cream with the Malibu until smooth.
•    Stir the white couverture into the coconut cream.
•    Beat the egg yolks with the sugar until pale and thick.
•    Then beat in the coconut mixture.
•    Whisk the egg whites until they form firm peaks.
•    Beat 1 tablespoon of the egg white into the coconut mixture, then fold in the rest of the egg white.
•    Freeze, preferable overnight, to allow the flavours to develop.
•    Put in the fridge for 20 minutes to soften before serving.    
Method
•    Bring the milk alternative to the boil and remove from the heat.
•    In a large mixing bowl whisk the egg yolks and sugar until pale and thick.
•    Whisk in the cornflour.
•    Whisk the milk alternative into the egg mixture and pour back into the pan.
•    Heat gently, stirring continuously, until the mixture thickens.  Keep stirring on the heat for a further minute to ensure the cornflour has cooked out.
•    Beat in the couverture powder.
•    Remove from the heat and place a piece of cling film over the surface to prevent a skin forming.
•    When cool, store in the fridge.


Method
•    Bring the milk alternative to the boil and remove from the heat.
•    In a large mixing bowl whisk the egg yolks and sugar until pale and thick.
•    Whisk in the cornflour.
•    Whisk the milk alternative into the egg mixture and pour back into the pan.
•    Heat gently, stirring continuously, until the mixture thickens.  Keep stirring on the heat for a further minute to ensure the cornflour has cooked out.
•    Beat in the dark chocolate powder.
•    Remove from the heat and place a piece of cling film over the surface to prevent a skin forming.
•    When cool, store in the fridge.

© 2011 Mortimer Chocolate Co. Ltd.





































For more recipes visit our website:  www.mortimerchocolate.co.uk