Purdys Chocolatier presents
DESSERTS A CHOCOLATE RECIPE COLLECTION BY HEAD CHOCOLATIER GARY MITCHELL
PURDYS’ CHOCOLATE CARAMEL BROWNIES Ingredients
Method
∙∙ 8 tbl butter ∙∙ 1 ½ Purdys’ Classic Dark Chocolate bars, chopped ∙∙ 1 cup sugar ∙∙ 2 large eggs, at room temperature ∙∙ 1/2 tsp vanilla ∙∙ 3/4 cup almonds, chopped ∙∙ 1/4 cup roasted cocoa nibs (optional) ∙∙ 1/4 cup flour ∙∙ 1/4 tsp salt ∙∙ 10 Purdys’ Himalayan Pink Salt Caramels (milk or dark) ∙∙ 30ml whipping cream
Preheat oven to 325ºF (160ºC). Line an 8 inch square pan with a large rectangle of foil, leaving an overhang over the rim of the pan. Grease pan foil with butter or nonstick spray. Melt the Himalayan Pink Salt Carmels on low heat, adding whipping cream and stirring. Put aside once fully melted.
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In a medium saucepan set over very low heat, melt butter and dark chocolate, stirring frequently until the chocolate is melted and smooth. Remove from heat and stir in sugar, eggs and vanilla extract. Stir in nuts and cocoa nibs (optional), then add flour and salt. Scrape half of batter into prepared pan then drizzle melted caramels over batter. Pour remainder of batter over caramels and bake for 30 minutes or until brownies feel just-set in centre of pan. Remove from oven and cool. Once cool, lift brownies out of pan using foil overhang and cut into squares.
PURDYS’ PECAN CARAMEL CHOCOLATE SHORTBREAD TART Ingredients
Method
Shortbread Crust ∙∙ 400g shortbread cookies ∙∙ 1 large egg
Preheat oven to 375ºF (190ºC). Process shortbread cookies in food processor until they resemble fine crumbs. Add egg and continue to mix until mixture is evenly moist. Press mixture into greased, 9 inch tart pan, evenly covering sides and base. Bake in oven for 12 to 14 minutes until crust appears dry. Set aside to cool.
Caramel Centre ∙∙ 300g Purdys’ Pecan Caramels ∙∙ 60ml whipping cream Chocolate Ganache Topping ∙∙ 200ml whipping cream ∙∙ 4 Purdys’ Classic Dark Chocolate bars, finely chopped ∙∙ 1 tbl butter ∙∙ Cocoa powder for dusting
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Place Purdys Pecan Caramels in non-stick pot, add whipping cream and warm on stove on medium-low heat, stirring until mixture is completely melted. Pour into shortbread crust. Pour whipping cream into pot and bring to a slight boil. Take off heat and fold in finely chopped chocolate and butter until completely blended. Pour over caramel layer and refrigerate for 2 hours until set. Dust with cocoa powder and slice and serve.
PURDYS’ KENTUCKY BOURBON BROWNIES Ingredients
Method
Brownies ∙∙ 1/2 cup butter ∙∙ 2 ¼ Purdys’ Classic Dark Chocolate bars ∙∙ 1 ½ cups flour ∙∙ 1 cup pecans ∙∙ 4 large eggs ∙∙ 1/4 cup Kentucky bourbon
Preheat oven to 350ºF (175ºC) and grease 13 x 9 inch pan. Melt butter and dark chocolate, stirring occasional over medium heat for 3 - 5 minutes or until smooth. Stir in all remaining brownie ingredients until well mixed. Spread batter into prepared pan and bake for 28 to 32 minutes or until brownies pull away from sides of pan. Cool completely.
Frosting ∙∙ 1/8 cup butter ∙∙ 2 tbl Kentucky bourbon ∙∙ 3 Purdys’ Classic White Chocolate bars
Melt dark chocolate and shortening on low heat, stirring constantly until smooth and drizzle over brownies. Let stand for 30 minutes before cutting into squares.
Drizzle ∙∙ 2 ¼ Purdys’ Classic Dark Chocolate bars, chopped ∙∙ 1 tsp shortening
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Melt butter and white chocolate over medium heat until smooth, stirring occasionally. Stir in bourbon. Frost cooled brownies.
PURDYS’ SALTY STICKY TOFFEE CAKES
Ingredients Cake ∙∙ 10 pieces Purdys’ Milk Chocolate Covered Ginger ∙∙ 1 tsp baking soda ∙∙ 2 tbl butter ∙∙ 2 tbl strong brewed coffee ∙∙ 3 tbl brandy ∙∙ 1 cup self-raising flour ∙∙ 3/4 golden yellow sugar ∙∙ 1 tsp vanilla ∙∙ 2 medium eggs, lightly beaten Sticky Toffee Sauce ∙∙ 10 Purdys’ Milk Chocolate Himalayan Pink Salt Caramels ∙∙ 1/4 cup whipping cream
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Method Preheat oven to 350ºF (175ºC). Place ginger in food processor and puree. Add baking soda, butter, coffee and brandy and process until combined. Sift flour into a large bowl and stir in golden sugar. Blend in eggs and vanilla. Mix in pureed ginger until thoroughly blended. Divide into 6 muffin tins and bake for 20 minuets or until cake springs back when pressed lightly. Using a non-stick pan, melt caramels and cream on medium-low heat, stirring until completely melted and smooth. Pour over sticky toffee cakes and serve. Makes 6 Individual Toffee Cakes.
PURDYS’ CHOCOLATE GANACHE TART Ingredients
Method
Crust ∙∙ 8 tbl butter ∙∙ 3 tbl sugar ∙∙ 1 vanilla bean ∙∙ 1/4 tsp salt ∙∙ 1 ¼ cups flour
Crust Preheat oven to 350ºF (175ºC). In a large bowl, combine butter, sugar, inside of vanilla bean and salt. (Set aside vanilla bean shell for ganache filling.) Slowly add in flour until a soft dough forms. Sprinkle dough over bottom of 9 inch tart pan with removable bottom. Using fingertips, press dough evenly onto bottom and sides of pan. Cover tart shell and let rest for 30 minutes in refrigerator. Prick bottom and sides of shell and bake for 20 to 25 minutes or until golden brown. Cool on cooling rack.
Ganache Filling ∙∙ 4 ½ Purdys’ Classic Dark Chocolate bars ∙∙ 1 ¼ Purdys’ Classic Milk Chocolate bars ∙∙ 4 tbl butter ∙∙ 1/4 cup whipping cream ∙∙ 1/4 tsp salt
Ganache Filling Place chocolate and butter in a medium bowl and set aside. In a small saucepan combine cream, salt and vanilla bean shell and heat gently on medium heat, stirring until sugar dissolves and mixture is just at a simmer. Remove vanilla bean. Pour cream mixture over chocolate and butter. Let sit for about 4 minutes then stir gently until smooth. Pour ganache into cooled tart shell and transfer to refrigerator and chill at least 1 ½ to 2 hours or until set. Top with fruit and whipped cream. Makes 1, 9 inch tart.
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PURDYS’ CHOCOLATE GINGER PUDDING Ingredients
Method
∙∙ 1/2 cup sugar ∙∙ 1/2 cup cocoa powder ∙∙ 5 ½ tbl corn starch ∙∙ 1/4 tsp salt ∙∙ 950ml half and half cream ∙∙ 2 Purdys’ Classic Dark Chocolate bars, finely chopped ∙∙ 1 tsp vanilla ∙∙ 6 pieces Purdys’ Dark Chocolate Ginger, finely chopped
Sift together sugar, cocoa powder, corn starch and salt in medium sized bowl. Pour half and half cream into large saucepan and whisk in cocoa powder mixture. Warm on medium heat, whisking until pudding starts to bubble and thicken (about 4 minutes).
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Remove saucepan from heat and fold in dark chocolate, ginger and vanilla. Pour into ramekins and let cool, then cover and refrigerate for at least one hour. Garnish with a dollop of whipped cream. Makes 8 servings.
PURDYS’ WHITE CHOCOLATE DECADENCE Ingredients
Method
Cake ∙∙ 1 ¾ Purdys’ Classic White Chocolate bars, chopped ∙∙ 1 ¼ cups flour ∙∙ 3/4 cup sugar ∙∙ 1/2 tsp salt ∙∙ 1/4 tsp baking soda ∙∙ 75ml buttermilk ∙∙ 1/4 cup butter, softened ∙∙ 4 large egg whites ∙∙ 1 tsp vanilla
Preheat oven to 350ºF (175ºC). Coat 1, 6 inch cake pan with non-stick cooking spray and lightly flour. Line bottom of pan with parchment then spray and flour again. In heatproof bowl, melt white chocolate in microwave at 15 second intervals, until half of chocolate is melted. Stir in between each interval and set aside.
White Chocolate Frosting ∙∙ 2 ¼ Purdys’ Classic White Chocolate bars, chopped ∙∙ 1/2 cup cream cheese, softened ∙∙ 1/2 cup butter, softened ∙∙ 1 tsp vanilla Topping ∙∙ 1 Purdys’ Classic Dark Chocolate bar
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Combine flour, sugar, salt, baking soda, buttermilk and butter in large bowl. Mix on low speed with electric mixer until all dry ingredients are completely moistened. Stir in melted chocolate. Beat egg whites in clean, dry bowl until stiff peaks form. Gently fold batter into egg whites. Spread evenly in cake pan. Tap on counter to remove any air bubbles. Bake for 20 to 30 minutes or until toothpick comes out clean. In heatproof bowl, melt white chocolate in microwave at 15 second intervals, until half of chocolate is melted. Stir in between each interval and set aside. Beat softened cream cheese in large bowl until smooth. Gradually beat in melted chocolate. Add butter and vanilla and blend thoroughly until smooth. Ice cooled cake and top with dark chocolate shavings. Makes 1, 6 inch single layer cake.
PURDYS’ CHOCOLATE PEANUT BUTTER CHEESECAKE Ingredients
Method
Crust ∙∙ 150g Oreo cookie crumbs ∙∙ 1/3 cup butter, melted
Preheat oven to 350ºF (175ºC). Combine Oreo cookie crumbs and melted butter and flatten into a spring form pan. Place in the refrigerator to set.
Centre ∙∙ 2 cups cream cheese, softened ∙∙ 3/4 cup sugar ∙∙ 4 ½ Purdys’ Classic Dark Chocolate bars, melted ∙∙ 2 eggs ∙∙ 1 tsp vanilla ∙∙ 160ml sour cream ∙∙ 8 Purdys’ Peanut Butter Fingers Ganache Frosting ∙∙ 2 ½ Purdys’ Dark Chocolate bars, melted ∙∙ 80ml whipping cream ∙∙ 1 tsp butter, melted
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Blend cream cheese with sugar. Once completed blended, add melted dark chocolate and blend again. Scrape down sides of bowl and add the eggs, vanilla and sour cream in increments, blending thoroughly after each addition. Pour half of mixture onto crust and arrange Peanut Butter Fingers in a circular pattern so that each slice of cheesecake contains one finger. Pour remaining half of mixture into pan and bake for 45 minutes or until cheesecake is firm. Remove from oven and run a knife around the edge of the pan to ensure cheesecake does not crack whilst it is cooling. Once cheesecake is room temperature, place in refrigerator until completely chilled. Combine melted dark chocolate, whipping cream and melted butter. Stir mixture until it reaches a smooth and silky texture. Spread on top of cooled cheesecake. Return to refrigerator to fully set. Cheesecake is best when brought up to room temperature and served the following day. Makes 1, 9 inch round cheesecake.
PURDYS’ SALTED CARAMEL CHOCOLATE COOKIES Ingredients
Method
∙∙ 4 Purdys’ Classic Dark Chocolate bars, finely chopped ∙∙ 4 tbl butter ∙∙ 2/3 cup flour ∙∙ 1/2 tsp baking powder ∙∙ 1/2 tsp salt ∙∙ 2 large eggs ∙∙ 3/4 cup packed light brown sugar ∙∙ 1 tsp vanilla ∙∙ 6 Purdys’ Dark Himalayan Pink Salt Caramels
Preheat oven to 350 ºF (175ºC). In a heatproof bowl, melt dark chocolate and butter in microwave in 20 second intervals, stirring each time until completely melted. In another bowl, combine flour, baking powder and salt and set aside. In a third bowl, beat eggs, brown sugar and vanilla on high until fluffy. Beat in melted chocolate on low speed then blend in flour mixture. Slice caramels into four slices each, making 24 slices (one for each cookie). Drop heaping tablespoons 2 to 3 inches apart onto baking sheet covered in greased parchment paper. Push a caramel slice into centre of each cookie. Bake for 12 to 15 minutes, rotating baking sheets halfway through the bake. Cool on baking sheets for 10 minutes before transferring to cooling racks. Makes 24 cookies.
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THANK YOU! Thank you for taking the time to download this eBook. I created these nine brand new dessert recipes in my factory kitchen especially for Purdys Facebook fans. Chocolate is a magical delicacy, but when you combine it with other ingredients for baking, the results are truly spectacular. Each recipe includes step by step instructions for you to make unique chocolatier creations right at home in your own kitchen. From myself and everyone here at Purdys, a big thank you to our loyal customers. I hope you enjoy making and tasting these dessert recipes as much as I have.
Head Chocolatier
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