aucepan. Add 1/2 the chocolate, remove from heat and let
00b0F. Line 2 baking sheets with parchment paper.
Beat egg
ny gaps. Sprinkle with almond liqueur. Warm chocolate with cream and mix until
repared pan. Line with baking paper and fill with pie weights. Blind
loaf pan with parchment paper.
Place chopped chocolate into the
ream, whisk the egg yolks with the sugar until pale and
the butter and white chocolate until smooth.
Strain
olds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
ns with softened butter.
Melt chocolate in double boiler. Then, combine cocoa powder
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
To make the chocolate decor, melt 1 oz chocolate with the coconut oil in
lour, cocoa powder, baking powder and sugar. Combine reserved mandarin orange juice with enough
ift together flour, cocoa powder, baking soda and baking powder. Add oil, milk
ound cake pan with parchment paper.
Place chocolate in a heatproof
Place chocolate in a heatproof bowl. Heat
heat again, add the milk chocolate and stir until melted. Pour
To make the chocolate mousse, gently heat chocolate and 1/3 cup cream
b>chocolate until blended. Scrape down sides and bottom of bowl with
n a baking tray lined with parchment paper. Spoon 1 tbsp
lour and baking powder alternately with milk. Fold in chopped chocolate bars. Transfer