Chocolate Prinjolata

recipes

Chocolate Prinjolata

Serves:

2021-02-06

Ingredients

For the biscuits

300g unsalted butter
200g caster sugar
1 tsp vanilla essence
2 eggs
250g self-raising flour
300g plain flour
50g cocoa powder

For the chocolate butter cream

250g unsalted butter
300g icing sugar
1 tsp vanilla essence
Grated zest of tangerine
200g melted dark chocolate
2 egg whites
100g cater sugar

For the filling

300g roasted mixed nuts
100g dark chocolate chips
100g white chocolate chips
100g glace cherries
100g orange candied peel
2 measures amaretto liqueur

To decorate

200g dark chocolate, melted
200g fresh cream
Chocolate buttons or shavings and melted white chocolate

Method

To make the biscuits, beat the sugar, butter and vanilla together until creamy. Lightly beat in the eggs, followed by the flours, cocoa powder and baking powder to form a pastry. Roll into a thick cigar shapes and cut into 1 cm thick pieces. Place onto lined baking sheets and bake at 175°c for approximately 15 minutes. Allow to cool completely. Meanwhile make the butter cream. Beat the butter and icing sugar with the vanilla and zest until light creamy and fluffy. Finally, beat in chocolate. In a separate, bowl whisk together the egg whites to stiff peaks, then gradually whisk in the castor sugar until thick. Next, fold this mixture into the chocolate butter cream. Place the cooked biscuits into a large bowl, add in the chocolate cream and all the filling ingredients. Carefully mix together trying not to break or mash together. Place the mixture into a lined dome form or a bowl and allow to set for 2 hours. Remove from the form and place onto a large serving dish. Whip the cream to soft peaks and fold in the melted chocolate to make a chocolate cream. Spread all over the prinjolata and decorate with the chocolate buttons and drizzle over the white chocolate.

Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.

our sponsors

watch video

View Maltese <img src="http://aceline.media/wp-content/uploads/2020/08/Flag_of_Malta.svg" alt="Italian Trulli" style="width:30px;">

Prinjolata taċ-ċikkulata

Ingredients

Għall-gallettina:

250g dqiq self-raising
300g dqiq
50g trab tal-kawkaw
300g butir mingħajr melħ
200g zokkor fin
2 bajdiet
kuċċarina essenza tal-vanilja

Għall-krema taċ-ċikkulata:

250g butir mingħajr melħ
300g zokkor fin tal-ġelu
200g ċikkulata skura mdewba
2 abjad tal-bajd
100g zokkor fin
qoxra maħkuka ta’ mandolina
essenza tal-vanilja

Għall-mili:

300g nuts imħallat
100g laqx taċ-ċikkulata skura
100g laqx taċ-ċikkulata bajda
100g ċirasa ppreservata fiz-zokkor (glace cherries)
100g konfettura tal-larinġ
2 grokkijiet likur tal-amaretto

Għall-wiċċ:

200g ċikkulata skura
200g krema friska
ċikkulata bajda mdewba
biċċiet taċ-ċikkulata

Method

Ibda billi tagħmel il-gallettini. Ħabbat iz-zokkor, il-butir u l-vanilja flimkien sakemm tkun kremuża. Ħabbat u żid il-bajd, segwit mid-dqiq, it-trab tal-kawkaw u t-trab tal-ħami biex tifforma għaġina. Irrombla f’forom ta’ sigarri ħoxnin u aqta’ f’biċċiet ħoxnin ta’ 1 ċm. Poġġi fuq folji tal-ħami u erġa’ iksi b’karta tal-ħami u aħmi f’temperatura ta’ 175°c għal madwar 15-il minuta. Ħallihom jiksħu kompletament. Sadanittant agħmel il-krema billi tħabbat il-butir u z-zokkor mal-vanilja u l-qoxra tal-mandolina. Fl-aħħar nett, ħabbat u żid iċ-ċikkulata. Fi skutella separata, ħawwad flimkien l-abjad tal-bajd, imbagħad ħawwad gradwalment iz-zokkor sakemm teħxien. Sussegwentement, żid din it-taħlita fil-krema taċ-ċikkulata. Poġġi l-gallettini msajra ġo skutella kbira, żid il-krema taċ-ċikkulata u l-ingredjenti kollha tal-mili. Ħallat bir-reqqa flimkien. Poġġi t-taħlita f’forma ta’ koppla miksija jew skutella u ħalliha toqgħod għal sagħtejn. Neħħi mill-forma u qiegħed fuq dixx kbir biex isservi. Ħabbat il-krema u żid iċ-ċikkulata mdewba biex tagħmel krema taċ-ċikkulata. Ifrex mal-prinjolata kollha u żejjen bil-biċċiet taċ-ċikkulata u ifrex fil-wiċċ iċ-ċikkulata bajda.

recipe search

related recipes

Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.

other recipes

Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.

recipes