Recipes

We have put together a selection of recipes that are great for using as snacks at parties or as dipping food with a chocolate fountain.

Viennese Fingers

Ingredients:
6oz margarine
2oz caster sugar
6oz self-raising flour
A few drops of vanilla essence

Method:

• Thoroughly cream the margarine and the sugar together.
• Stir in the in the flour and then add the vanilla essence.
• Place the mixture in a piping bag with a large star nozzle, and pipe 7cm lengths onto a baking tray lined with grease proof paper. Alternatively pipe small rosettes for a different shaped biscuit.
• Bake in a pre-heated oven; 160◦c, gas mark 3 for about 20 minutes.
• Once they have cooled the biscuits are ready to be served and dipped into the chocolate!

Liqueur Filled Strawberries

Ingredients:
Fresh Strawberries
Liqueur of you choice
Giles & Posner Fountain Chocolate

Method:

• Take a large punnet of fresh strawberries, leaving the stalks on for decoration, clean and dry them thoroughly.
• Use your favorite liqueur such as cointreau, crème de cassis, rum, kahlua, amaretto, frangelico, or baileys. Take a catering syringe and squeeze a small amount of your chosen liqueur into each strawberry.
• Dip each strawberry two thirds of the way into Giles & Posner melted fountain chocolate (milk, dark or strawberry) and place into mini cake cases to set, and then serve.

Profiteroles

Ingredients:
1/4 pt water
4 oz margarine
1 pinch of salt
4 oz flour
3 or 4 eggs to a dropping consistency (dropping off a spoon)

Method:

• Bring the water margarine and salt to the boil, and then stir in all of the flour.  Cook gently for 1 minute stirring continuously.
• Remove from heat and cool slightly, stir in the beaten eggs a little at a time, you might not need all four maybe three and a half, the consistency is important.  Too sloppy and it will run, too stiff and it won't rise properly. 
• Spoon the mixture onto baking parchment, about a teaspoon at a time, allow for room to expand. 
• Cook in a pre-heated oven at 200◦c, gas mark 5 for about 15 minutes or until the sides are firm enough to support the centre without collapsing.
• Let the profiteroles cool and then have fun dipping them into your favorite Giles & Posner Fountain Chocolate, or for an extra special treat fill them with whipped cream.

Melting Moments

Ingredients:
2 ½ oz self raising flour
1 ½ oz caster sugar
2 oz margarine
A few drops of vanilla essence
Oats or desiccated coconut

Method:

• Cream the margarine and sugar together, and then add the vanilla essence.
• Stir in the flour and mix thoroughly.
• Divide the mixture into about 20 pieces and then roll each into a ball and cover with either your choice of oats or desiccated coconut, this will make the biscuits melt-in-the-mouth.
• Place on a greased baking tray, flatten slightly leaving enough space for the biscuits to spread.
• Bake in a pre-heated moderate oven 180◦c, gas mark 4 for about 15 minutes.
• Let the biscuits cool, and then either dip half of them in chocolate, and leave to set, or use them to dip and eat immediately!

Shortbread Fingers

Ingredients:
9 oz plain flour
3 oz caster sugar
6 oz butter

Method:

• Mix the flour and the sugar in a bowl, rub in the butter.
• Knead the mixture well to form a smooth paste.
• Roll out the mixture and cut into small fingers, or any shape you fancy, suitable for dipping into the melted chocolate. Then place on a greased baking tray.
• Decorate each biscuit by pricking the end of a fork gently into the biscuits, this well help them to cook evenly.
• Bake for 20-25 minutes 160◦c, gas mark 3, or until pale and golden.