Alternative festive treats for chocoholics
It’s that festive time of year again and you won’t be able to turn your head without seeing those traditional sweet treats such as Christmas pudding, Christmas cake and of course mince pies.
But if your sweet tooth is looking for an alternative to all the traditional dried fruit ingredient recipes this holiday season, you may be interested in the deliciously indulgent desserts they’ve been working on over at Galaxy chocolate this month.
Take a look at these less traditional sweet ideas for some inspiration. Find out more at galaxychocolate.co.uk.
Galaxy and Vanilla Marble Cake
Makes 1 loaf
225g (8oz) unsalted butter
225g (8oz) caster sugar
1 vanilla pod
75g (2¾ oz) Galaxy chocolate
1 tsp cocoa powder
4 eggs, beaten
225g (8oz) self-raising flour
Preheat the oven to 180°C/360°F/Gas mark 5. Lightly grease and base line a 900g (2 lb) loaf tin. Melt the Galaxy in a small bowl over simmering water – do not let the water touch the bowl. Leave to cool slightly.
Place the butter and sugar in a large bowl. Split the vanilla pod and scrape out the seeds – add these to the butter and sugar. Cream the ingredients together until light and fluffy.
Gradually add the beaten egg, a little at a time, using a little flour to help if the mixture starts to curdle.
Fold in the flour then spoon half the mixture into another bowl.
Fold the melted chocolate and cocoa powder into one bowl of mixture.
Spoon alternate spoonfuls of each mixture into the loaf tin. When all the mixture has been used, drag a knife through the mixture to give a marble effect when it is cooked.
Bake for 1 1/4 hours until a knife inserted into the cake comes out clean. Remove from the tin and leave to cool on a cooling rack.
Galaxy Fondants
Makes 4
110g (4 oz) butter (plus extra for greasing moulds)
1 tsp cocoa powder (plus more for dusting)
110g (4 oz) Galaxy Cookie Crumble
2 eggs
2 egg yolks
100g (3 1/2 oz) caster sugar
110g (4 oz) plain flour, sifted
Crème Fraiche to serve
Preheat the oven to 170°C/325°F/Gas mark 3.
Butter 4 dariole moulds with a little butter then shake the cocoa powder around each one to coat it.
Melt the butter and chocolate together in a bowl over simmering water.
Whisk together the eggs, egg yolks and sugar, until light.
Fold in the melted chocolate and butter and then the flour.
Divide between the 4 dariole moulds and cook for 17-18 minutes. The fondants should still be very ‘springy’ on top.
Gently run a knife around the edge before turning them out onto a plate.
Serve dusted with more cocoa powder and a dollop of cream fraiche.
Cookie Crumble Cheesecake
Serves 6-8
180g (6 1/4 oz) digestive biscuits
275g (9 1/2 oz) Galaxy Cookie Crumble chocolate
300g (10 1/2 oz) cream cheese
200g (7 oz) double cream
2 tsp lime juice
50g (1 3/4 oz) caster sugar
To serve – Galaxy Cookie Crumble chocolate shavings
Lightly grease a 20cm (8in) flan or tart tin.
Place the digestive biscuits in a large bowl and bash with the end of a rolling pin, until they are randomly broken, with some chunks and crumbs.
Melt 120g of Galaxy Cookie Crumble in a bowl over a pan of simmering water. Stir this into the biscuits and mix really well, to coat all the crumbs with chocolate.
Pour the mixture into the tart tin and press down evenly with the back of a spoon. Place the tin in the fridge for at least 30 minutes.
Melt the remaining Galaxy Cookie Crumble in a bowl over a pan of simmering water. Beat together the cream cheese, double cream, lime juice and sugar.
Pour in the melted chocolate and just stir a little – do not mix it in completely.
Spoon the cheese mixture on top of the biscuit base and smooth over very roughly.
Decorate with shavings of Galaxy Cookie Crumble.
