CHOCOLATE MINT ZUCCOTTO RECIPE

Here’s another classical Italian dessert recipe, Zuccotto! Zuccotto is a semi frozen domed shaped dessert made with cake soaked in liqueur and filled with ice cream. There are many ways to make Zuccotto, some are made with whipped cream or ricotta and others are made with lady fingers… we like how Ben, of Sorted, combined chocolate sponge, chocolate and almond mousse, and a mint chocolate chip cream to make this delicious show-stopper dessert that will WOW your guests… Now, watch and learn how to make Chocolate Mint Zuccotto, the perfect way to end a meal the Italian way!

Chocolate Mint Zuccotto

You’ll need: One Swiss-roll tin (30 cm x 22 cm)

For the chocolate sponge cake
3 eggs
120 g caster sugar
90 g self-raising flour
30 g cocoa powder
Mug of cold cocoa

For the chocolate cream
300 g dark 70% chocolate
500 ml double cream
100 g toasted almonds, chopped

For the mint cream
250 ml double cream
30 ml icing sugar
Drop of pandan extract
Drop of mint essence
100 g bar of dark chocolate

For the topping
50 g dark chocolate
25 ml double cream
Bar of white chocolate to decorate
Sprig of mint to garnish
Strawberries to decorate

***
 For directions please watch the video.

Want more Zuccotto recipes? Try these…

Raspberry Zuccotto
Zucotto Pudding
Banana Zuccotto with Whiskey Wet Walnuts

BLUEBERRY MOONSHINE POPS

“Ideally, this pop would be savored on a front porch somewhere in North Carolina, surrounded by fireflies and the chirp of crickets and accompanied by the languorous strains of a bluegrass Dobro. But it’s pretty good even in a crappy apartment in the city. In a bizarre post-modern reversal, these days you can buy moonshine in the most discerning liquor stores (try the Catdaddy brand). As when making any type of boozy pop, pour lightly, because alcohol — and moonshine in particular — makes the pops really fragile.” –

BLUEBERRY MOONSHINE POPS
Makes 10 pops

1 pound 6 ounces (4-3/4 cups) blueberries
2/3 cup (5 fl oz) simple syrup (recipe below)
2 Tablespoons (1 fl oz) freshly squeezed lemon juice
1/3 cup (3 fl oz) moonshine

1. Pick out any stems or leaves from the blueberries and puree them in a food processor. You should have about 2 1/4 cups (18 fl oz) of puree.

2. Combine the pureed blueberries, simple syrup, and lemon juice in a bowl or measuring pitcher with a pouring spout. Taste; the precise amount of simple syrup and lemon juice needed will depend on how sweet the berries were to begin with. Be aware that blueberries are one of the rare fruits that you don’t want to over sweeten because they tend to get sweeter as they freeze. Stir in the moonshine.

3. If you wish, now is the time to strain out the skins by pressing the gloppy blueberry mixture though a colander or sieve using a wooden spoon, a rubber spatula, or your fist (blueberries stain skin, so those choosing the third route might want to wear gloves). Or don’t, and leave them in.

4. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.

Simple Syrup
Makes 1 cup (8 fl oz) syrup

2/3 cup (5 oz) organic cane sugar
2/3 cup (5 fl oz) water

Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.

Excerpted from People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop by Nathalie Jordi, David Carrell, and Joel Horowitz. Photography by Jennifer May (Ten Speed Press)

Want more ice pops recipes? Get this!

PEACH BUCKLE RECIPE

Eat this Peach Buckle either for dessert or breakfast, a great way to finish or start your day. Watch and learn how to make this super easy peachy coffee cake topped with crunchy sliced almonds, baked in a vanilla cake batter until golden and fragrant, and serve it right out of the pan. I like to serve it with a scoop of vanilla ice cream for dessert, and for breakfast I like to dust it with powdered sugar. If you don’t have a cast-iron skillet, no problem… Bake it either in a 9-inch square baking pan or a 2-quart shallow baking dish.

Peach Buckle
Preparation: 15 minutes
Yield: 8 servings

You’ll need: 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish

1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
3/4 cup plus 2 Tablespoons granulated sugar
3 large eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour (spooned and leveled)
1/4 teaspoon baking powder
1/2 teaspoon salt
1-1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds

*** For directions please watch the video.

Want more peach recipes? Try these…

Peach and Basil Crumble
Seared Figs and White Peaches with Balsamic Reduction
Peach and Vanilla Tarte Tatin
Peaches & Cream Jello
Blueberry, Peach & Soured Cream Muffins