Category: Desserts

Ingredients (serves 4)

Set of 6 Cazuela Earthenware Dishes	Add to cart
Spanish Saffron from Mancha, Extra Pure Quality 1g	Add to cart
500 ml Single Cream
100g Caster Sugar (plus extra for the topping)
6 free-range Egg Yolks
Icing Sugar (optional)
Handful of Strawberries
Fresh Mint ips

Method

1. To make Saffron Crème Brûlée, first preheat the oven to 150°C.
2. Bring the cream to boil, and add the saffron. Then reduce the heat and simmer gently for five minutes.
3. Meanwhile, in a separate bowl, beat the caster sugar and egg yolks together until pale and fluffy.
4. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thick.
5. Strain the mixture through a fine sieve and then fill 6 cazuela dishes to about two-thirds full.
6. Place the cazuela dishes into a large roasting tray and pour enough hot water to come halfway up their outsides. This is called a bain-marie.
7. Bake for 35-40 minutes in the preheated oven, or until the custards are just set but still a bit wobbly in the middle.
8. Remove the cazuela dishes from the water and set aside to cool to room temperature. Chill for 30-40 minutes.
9. When ready to serve your Saffron Crème Brûlée, sprinkle caster sugar evenly over the surface of each crème brûlée, then caramelise with a chef’s blow-torch.
10. Garnish with fresh strawberries, mint leaves and you could even sprinkle over some icing sugar.

Ingredients (makes 30)

300g Willie’s Venezuelan Gold Chocolate (Las Trincheras 80g x 4)	Add to cart
480g Candied Orange Peel, roughly chopped
80g Raisins
200g Flaked Almonds
80g Pecan Nuts, roughly chopped
50g Plain Flour
50g Noirmoutier Sea Salt Butter	Add to cart
150g Light Muscovado Sugar
60ml Acacia Honey	Add to cart
100ml Double Cream

Method

1. Before making these Florentines, preheat the oven to 170 °C. Line two large baking trays with baking paper.
2. Place the candied peel, raisins, flaked almonds and pecan nuts in a bowl. Add the flour, mix well and set aside.
3. In a saucepan, combine the butter, sugar, honey and cream. Bring to the boil over a moderate heat and cook for 7 minutes, stirring occasionally. Do not allow the mixture to caramelize and brown. Remove from the heat and stir in the dried fruit, nut and flour mixture.
4. Place heaped teaspoons of the mixture on the prepared baking trays, leaving at least 6 cm between the spoonfuls. Bake in the preheated oven for about 12 minutes, or until golden brown. Leave to cool on the baking trays until set.
5. Temper the chocolate, then spread a thin layer over the underside of each biscuit. Place chocolate side up on a wire rack to cool. When the chocolate is almost set, mark it with wavy lines, using the prongs of a fork. Leave until the chocolate has completely hardened.
6. The Florentines will keep for up to a week if stored in a cool place in an airtight container.
   
   Buy the entire recipe collection Willie’s Chocolate Bible (Hardback edition).

Ingredients (makes 100)

4 teaspoons Course Sea Salt Flakes
300g Madagascan Sambirano Superior 71% chocolate
Willie’s Madagascan Gold Chocolate 80g	Add to cart
65g Pickled Lemons, preferably homemade
500g Caster Sugar
500g Golden or Corn Syrup
400ml Double Cream
130g Noirmoutier Sea Salt Butter	Add to cart

Method

1. To make these chocolate caramels, first lightly oil the baking tin and line with baking paper.
2. Prepare the pickled lemons by removing and discarding the pith and pulp. Rinse well, pat dry and chop into very small pieces.
3. Place the caster sugar, syrup and cream in a large saucepan over a moderate heat and stir until the sugar has dissolved and the mixture is well blended. Bring to the boil, place a sugar thermometer in the mixture and continue cooking until the temperature reaches 115 °C, then add the butter and stir well to combine.
4. Continue cooking until the temperature of the mixture reaches 140 °C. Stir in the chopped pickled lemons and cook for just 1 minute more. Remove from the heat, stir in half the salt, then pour into the prepared tin.
5. Leave to cool and set at room temperature. When the caramel has almost set but is still slightly soft, cut into 10 strips widthways and lengthways to make 100 pieces.
6. Line two large baking trays with baking paper.
7. Temper the chocolate. Using a pair of wooden skewers or a two- pronged fork, dip each caramel piece into the melted chocolate. Shake well to remove any excess chocolate, then place carefully on the lined baking trays.
8. Before the chocolate has set, sprinkle a flake or two of the remaining sea salt onto each caramel, then leave to set completely. Store your chocolate caramels in a single layer in an airtight container. These chocolate caramels will keep well in the fridge for 2- 3 weeks. Remove from the fridge about an hour before eating.

Buy the entire recipe collection Willie’s Chocolate Bible (Hardback edition).

Ingredients (serves 12)

250g Madagascan Sambirano Superior 71% chocolate, roughly chopped
Willie’s Madagascan Gold Chocolate 80g	Add to cart
300g Indonesian Javan Light Breaking 69% chocolate, roughly chopped
Willie’s Indonesian Gold Chocolate 80g	Add to cart
6 Eggs, separated
80g Caster Sugar
450ml Double Cream, lightly whipped

Method

1. To make this classic Chocolate Mousse first lightly oil the tart or cake tin, then take a piece of baking paper, at least 45 x 45 cm, and press it into the tin so it sticks firmly to the base and sides and comes up a little above the rim of the tin.
2. Melt the Madagascan Sambirano chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Pour into the lined tin and spread evenly, with a flexible spatula, over the bottom and up the sides. Chill in the fridge.
3. Melt the Indonesian Javan chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. In a separate bowl, whisk the egg whites with half the sugar until stiff.
4. In another bowl, whisk the egg yolks with the remaining sugar and stir into the melted chocolate. Fold in the lightly whipped cream, then fold in the egg whites. Tip the mixture into the prepared chocolate case and place in the fridge to chill for at least 2 hours, preferably overnight.
5. Carefully lift out the Chocolate Mousse of the tin and peel the baking paper off the sides. Use a fish slice or spatula to lift off the baking paper on the base and place on a serving plate. Keep chilled until ready to eat and serve with whipped cream or crème fraîche.
   
   Buy the entire recipe collection Willie’s Chocolate Bible (Hardback edition).

Ingredients (serves 6)

40g Madagascan Sambirano Superior 71% chocolate, roughly chopped
Willie’s Indonesian Gold Chocolate 80g	Add to cart
20g Unsalted Butter
110g Caster Sugar, plus extra for coating
20g Cocoa Powder, plus extra for coating
30g Plain Flour
4 Egg Yolks
350ml Full-fat Milk
12 Egg Whites
FOR THE HOT CHOCOLATE SAUCE:
200g Venezuelan Rio Caribe 72% chocolate, roughly chopped
Willie’s Venezuelan Gold Chocolate (Rio Caribe) 80g	Add to cart
150ml Full-fat Milk
30ml Double Cream
30g Caster Sugar
30g Unsalted Butter

Method

1. Before you starting to make this Chocolate Soufflé, preheat the oven to 180 °C. Use half the butter to grease the insides of the soufflé dishes. Place in the fridge until the butter has set hard. Grease the dishes again using the remaining butter, this time also greasing the top edge. Sprinkle the insides with caster sugar to form a light coating, tipping out any excess, then sprinkle with cocoa powder to coat, also tipping out any excess. Set the prepared dishes aside in a cool place.
2. Sift the 20g cocoa powder and flour together into a bowl. In another bowl, beat the egg yolks with 80g caster sugar until thick and creamy. Stir in the sifted mixture and set aside.
3. Bring the milk to the boil over a medium heat, then pour over the cocoa mixture and stir until well blended. Tip the mixture back into the pan, place over a low heat and bring gently to the boil. Simmer for 5 minutes, stirring continuously, until the mixture thickens and forms a smooth custard. Set aside.
4. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Stir the melted chocolate into the custard mixture until well blended. Set aside and leave to cool.
5. Whisk the egg whites until they form soft peaks. Fold in the remaining caster sugar and whisk again until the mixture forms soft peaks. Stir 2 tablespoons into the cooled chocolate custard mixture, then carefully fold in the remainder until evenly blended. Do not overwork.
6. Divide the mixture between the prepared soufflé dishes, placing about 2 tablespoons in each. Level off the tops, and run a finger around the edge of each to push the mixture away from the sides. Bake in the preheated oven for 12- 13 minutes, until well risen.
7. Meanwhile, make the sauce. Place the milk, cream and sugar in a saucepan over a medium heat until just starting to boil. Remove from the heat and stir in the chocolate until melted an evenly mixed. Return the pan to a low heat, add the butter and stir until melted and the sauce is smooth and evenly blended.
8. Serve your cooked chocolate soufflé immediately, with the hot chocolate sauce handed separately in a jug.
   
   Buy the entire recipe collection  Willie’s Chocolate Bible (Hardback edition).

Ingredients (makes 24)

40g Willie’s Surabaya Gold Chocolate Indonesian Javan Light Breaking 69% chocolate, roughly chopped	Add to cart
Willie’s Venezuelan Gold Chocolate 80g	Add to cart
60g Slightly Salted Butter
45g Plain Flour
1 tsp Baking Powder
2 tbsp Cocoa Powder
2 Large Eggs
70g Caster Sugar

Method

1. To make your Chocolate Madeleines, first preheat the oven to 170 °C. Lightly grease the madeleine tins with butter.
2. Place the butter in a saucepan over moderate heat until melted and golden brown. Remove from the heat and stir in the chocolate until melted. Set aside to cool.
3. Sift the flour, baking powder and cocoa powder together into a large bowl, then set aside.
4. Beat the eggs and sugar together in a large bowl until very thick and creamy. Whisk in the cooled butter and chocolate mixture until well combined, then very carefully fold in the flour and cocoa mixture until it is just evenly mixed through.
5. Spoon the mixture into the madeleine tin, allowing it to come about two-thirds of the way up the sides of each hole.
6. Bake in the preheated oven for about 10 minutes or until the Chocolate Madeleines spring back when lightly pressed. Remove from the oven and transfer to a wire rack. Leave to cool completely. They will keep for up to a week if stored in a cool place in an airtight container, although they are best eaten as fresh as possible.
   
   Buy the entire recipe collection Willie’s Chocolate Bible (Hardback edition).

Ingredients (serves 4)

90g Venezuelan Rio Caribe Superior 100% cacao, roughly chopped
Willie’s Venezuelan Gold Chocolate (Rio Caribe) 80g	Add to cart
75g Slightly Salted Bbutter
2 Large Eggs
90g Caster Sugar
1 teaspoon Vanilla Essence
20g Ground Almonds
100g Blackberry Purèe, sweetened to taste, or good-quality blackberry jam
1 teaspoon Kirsch (optional)

Method

1. To make these Chocolate and Blackberry Lava Cakes, first preheat the oven to 170 °C. Butter the insides of the ramekins well and arrange on a baking tray.
2. Melt the cacao and butter in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Remove from the heat. In a clean bowl, whisk together the eggs, caster sugar and vanilla essence until light, thick and creamy. Gently fold in the melted cacao and butter until evenly mixed, then fold in the ground almonds.
3. Stir the Kirsch, if using, into the blackberry purèe. Place 2 teaspoonfuls of the purèe in the bottom of each ramekin, then divide the cake mixture between them. Bake in the preheated oven for 10- 15 minutes, until the cake mixture is set and the purèe is bubbling up around the sides.
4. Remove from the oven and allow to cool for about 5 minutes. Serve your Chocolate and Blackberry Lava Cakes immediately with cream, crème fraîche, or ice cream.
   
   VARIATION: If you have a piping bag, trying piping jam into the center of the cake mixture. Slip a knife around the edge of each cake to release it from the ramekin and invert onto a plate.
   
   Buy the entire recipe collection Willie’s Chocolate Bible (Hardback edition).

Ingredients (serves 4)

White Truffle Honey 130g	Add to cart
White Truffle Butter 45g	Add to cart
Cheeseboard	Add to cart
Select at between 3-5 different cheeses	View Options
Fig Jam from Corsica 250g	Add to cart
Quince and Rosemary Jam, 110g	Add to cart
Few biscuits or a warm crispy baguette

Method

1. When creating a cheese board, always serve cheese at room temperature. Remove your selection of cheeses from the fridge one hour before serving and then cut your cheeses just before serving (about 100-120g per person).
2. The truffle honey and truffle butter should also be served at room temperature, so make sure they are both prepared well in advance.
3. Arrange the cheeses from lighter flavour towards stronger on your cheese board, moving clock wise to give your guests the ultimate experience when tasting.
4. Spoon a generous portion of truffle honey on your cheese board and the rest of it you can leave on the side for those who would like to add some more.
5. Add some other accompaniments such as Fig or Quince and Rosemary Jam.
   
   There is no better dessert in the world…

Ingredients (serves 4)

Lobe of Fresh Duck Foie Gras	Add to cart
Nougat, cut in small cubes
3 tablespoons Baileys Irish Cream
1 teaspoon Caster Sugar
50g Fresh Walnut Halves
6 Passion Fruits
1 tablespoon Lemon Juice
10g Cocoa Powder
Some small crisp meringues, to serve

Method

1. To make this Turron Foie Gras, first de-vein the foie gras. Then lay in a dish and sprinkle over the Bailey Irish cream and sugar. Cover and leave for 5 hours in the fridge, turning once or twice.
2. Preheat the oven to around 75°C/Gas.
3. Place the foie gras in a heatproof dish, cover and bake for 20 minutes. Remove and cool, then drain off the pan juices.
4. Re-shape the foie gras in a mould (like a small loaf tin), pressing in the cubes of nougat and walnut halves, like a chess board. Cover the top with clingfilm and weigh lightly down as you chill the mould until firm.
5. Meanwhile, make the passion fruit sauce. Halve and scoop out the flesh and seeds from all the fruits. Put two-thirds of this in a small saucepan with the lemon juice. Boil for about 2 minutes, then strain into a cup through a tea strainer to catch the seeds. Return the juice to the pan and scoop in the remaining fruits.
6. When ready to serve, unmold the foie gras mixture, then cut into bite-sized cubes, using a hot knife. Lightly dust each cube with cocoa powder by sifting through a fine sieve.
7. Serve with the passion fruit sauce spooned around the Turron Foie Gras with pieces of meringue.

Buy the entire recipe collection “Cuisinier Gascon” by Chef Pascal Aussignac