Chocolate Toffee Cup a special dish at Everton Football Club _200
CHEF Gareth Billington's recipe for Everton inspired Chocolate toffee cup with chocolate chip cookies.
TOFFEE SAUCE
Method
1. Put an unopened 400g tin of condensed milk in a pan of boiling water and allow to boil for 2 hours. You should put a lid on the pan to prevent all the water boiling away. When done, remove the tin to cool.
2. When cool, open the tin to see that the condensed milk has caramelised. Spoon out into a bowl and add a couple of tablespoons of water to thin the toffee sauce.
3. Place a spoonful of the toffee sauce in the bottom of a small coffee cup.
CHOCOLATE POT
Ingredients
280ml Double Cream
200g Plain Chocolate (minimum of 70% cocoa solids)
2 Egg Yolks
Method
1. Bring the cream to boil, then remove from heat.
2. Add crumbled/broken chocolate to the cream, stirring all the time to combine the two ingredients to a smooth consistency.
3. Add the egg yolks and beat lightly to combine with chocolate mixture.
4. Pour the chocolate mix on top of the toffee in the coffee cups.
Place in the fridge for two hours.
Remove from the fridge and pipe a thin swirl of toffee on top of set chocolate pot.
CHOCOLATE CHIP COOKIES
Ingredients
115g unsalted butter, softened
50g granulated sugar
70g light muscovado sugar
½ teaspoon vanilla extract
1 large egg, lightly beaten
160g plain flour
¼ teaspoon bicarbonate of soda
100g plain chocolate (minimum of 70% cocoa solids)
Method
1. Preheat the oven to 180C/Gas 4. Lightly grease a baking tray.
2. Cream together butter and sugars, until pale and fluffy. 3. Gradually beat in vanilla and egg.
4. Gradually mix in the flour, bicarbonate of soda and a pinch of salt.
5. Add crumbled chocolate to the mixture. Mix to a softish dough.
6. Put teaspoons of the dough onto the greased baking trays, spaced well apart.
7. Bake for approx 8 mins, or until light golden brown.
8. Remove from oven and leave to cool.
9. Serve with the chocolate pots. Strawberries can be used as a garnish on the plates to complement this dessert.