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Created by Prestat

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Recipe

16.07.2014

Right. We’re just going to come out and say it. Forget what your mum told you…you simply must play with your food!

We’re not talking about the sabotaging-a-family-get-together-by-throwing-a-spud-at-Grandma kind, or causing uproar by delving into your dessert with your hands (no, we’re civilised beings, and grown-ups, thank you very much). Rather, we mean – it’s high-time that we all got creative with our food. Nibbling on a Prestat chocolate bar is wonderfully satisfying, and making a cup of hot chocolate with our tasty flakes is truly dreamy too, but what if we upped the ante a little? What if our favourite desserts could be made from Prestat?

Next time you’re preparing a dinner party pudding, or considering fashioning an afternoon treat, try a Prestat creation (and by default, a taste of chocolate wizardry). You absolutely won’t be disappointed.

It’s time to be inspired, and get creative…

All of our delicious afters serve 4.

CHOC CARAMEL ICECREAM SUNDAE

A sophisticated sundae, to enjoy in the sunshine.

900ml Vanilla dairy icecream
1 Box of Prestat Caramel and Sea Salt Thins
1 Prestat Pecan and Maple Dream Chocolate Bar
1 Squeeze of caramel sauce.

1 – Spoon the icecream into several glass bowls, or wafer baskets.
2 – Break the Caramel and Sea Salt Thins into edible chunks, and prop up in the icecream scoops.
3 – Grate the Prestat Pecan and Maple Dream Chocolate Bar over the icecream, to taste.
4 – Finally, dribble a little caramel sauce over your icecream delight.

DELICIOUSLY RICH, DARK CHOCOLATE TORTE

The perfect dinner party fodder. Mmm…

Ingredients;
125g Prestat Dark and Rich Chocolate Bar (buy 2)
1 tbsp Golden syrup
284ml Carton of double cream
2 tsp Instant coffee granules
1/2 tbsp Cinammon
Prestat Zesty Orange Milk Chocolate Flakes, for dusting.

1 – Break the Prestat Dark and Rich Chocolate into small pieces, and add into a heatproof bowl. Spoon in a dollop of syrup and pour in a quarter of the cream, then melt the ingredients together over a pan of hot water (this should take about 15-20 minutes).
2 – In a different bowl, add the rest of the cream, coffee and cinnamon, and whip together.
3 – Next, pour in the cooled chocolate and fold the two together.
4 – Pour into a tin, level the surface with the back of a spoon and leave in the fridge for 1 hour to set.
5 – To serve, dust with Prestat Zesty Orange Milk Chocolate Flakes for an added flavour hit.

HEAVENLY WHITE CHOCOLATE MOUSSE

Just incredible. Seriously, you must try…

175g Prestat Fabulously Creamy White Chocolate (buy 3)
90ml Milk
2 Egg whites
1/4 tsp lemon juice
225ml Double cream
Black Forest Gateau Truffles, to serve.

1 – Melt the Prestat Fabulously Creamy White Chocolate in a bowl over a hot pan, stir in the milk and set aside.
2 – Whip the egg whites and lemon juice in another bowl until stiff, then fold in the chocolate mixture to combine the two.
3 – Next, gently fold in the cream, until the mixture forms soft peaks.
4 – Divide into several glasses and chill for at least 2 hours in the fridge.
5 – Serve with a couple of Black Forest Gateau Truffles on the side.

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