Bahlsen Biscuit’s has recently collaborated with top chef Chris Wheeler! Here are his recipes, what a great way to enjoy National Chocolate Week!
INSTAGRAM | FACEBOOK | TWITTER
In celebration of Bahlsen Biscuits’ brand new advert hitting our screens, the biscuit masters at Bahlsen have partnered with award-winning TV Chef Chris Wheeler for three delicious and easy-to-make indulgent recipes.
Using the delicious and original Choco Leibniz, the decadent Choco Moments and creaming hazelnut perfection in the First Class biscuits, these desserts truly are sumptuous masterpieces.
As the weather gets colder, they are the perfect treat to prepare for those cosy nights in and an excellent show stopper for any dinner parties to really impress your friends.
Bahlsen Celebrate Release of Brand New Advert with Recipes from Chef Chris Wheeler. Perfect for making at home, the recipes are featured in Chris Wheeler’s new cookbook, out now!
In celebration of Bahlsen Biscuits’ brand new advert hitting our screens, Bahlsen have partnered with chef Chris Wheeler for three delicious and easy-to-make recipes. The ad picks up from where the previous ‘Choco Leibniz’ Murder Mystery cliffhanger left off and the detective is back on the hunt for the murderess, Frau Kassmayer. But yet again, she makes her escape using another delicious distraction. The detective is powerless to resist the new, even more indulgent Choco Moments.… and who can blame him? With a thick, indulgent coating of rich dark chocolate and crunchy mint pieces, it’s not just a biscuit, it’s a Bahlsen. Have you found them yet? Hunt down the recipes in chef Chris Wheeler’s brand new cookbook, where the delicious new Choco Moments feature alongside Choco Leibniz and First Class biscuits. Chris Wheeler is no stranger to luxury, as head chef at multi-award winning, five-star hotel Stoke Park. After shooting to fame on BBC Two’s, Great British Menu, Wheeler now releases his debut cookbook, ‘The Ginger Chef Served Up’’, packed with delicious, easy to make, yet show-stopping recipes. Bahlsen biscuits are the base of three luxuriously indulgent desserts. Try Chris Wheeler’s Humphry’s Bar with Bahlsen’s hazelnut-praline filled First Class wafers and caramel ice cream; Bahlsen Choco Moments Crunchy Mint Biscuit and Raspberry ‘Mille Feuille’ with raspberry sorbet, or Cherry Layered Cheesecake ‘lighthouse’ with Bahlsen white chocolate Choco Leibniz biscuit ice cream. Each delicious dessert is perfect for making at home, simply follow the recipes below.
Chris Wheeler’s Humphry’s Bar with Bahlsen hazelnut-praline filled wafers and caramel ice cream
45 minutes Serves 8
Created alongside Reece Collier, a great friend, this is an adaptation of one of our fine dining restaurant Humphry’s dishes.
● Bahlsen hazelnut-praline filled wafers (First Class)
● 8 Peanut caramel bars
● 500ml milk
● 500ml double cream
● 250g egg yolk
● 125g sugar
For the chocolate mousse
● 310ml Anglaise
● 2 gelatine leaves
● 240g milk chocolate
● 310 whipping cream
For the garnish
● 8 caramel ice cream scoops
● 80g salted peanuts (blitzed)
● 80g milk chocolate
Bring milk and cream to the boil. Meanwhile mix the egg yolks with the sugar. Once boiling, slowly add the egg mixture. Take off the heat and pass through a sieve. This is the Anglaise. For the chocolate mousse – soak the gelatine in cold water, squeeze out excess and dissolve into the warm Anglaise. Add the chocolate and allow to melt. Mix well. Leave to cool. In the meantime, whip the cream to soft peaks and fold into the cooled chocolate mix. Leave to set.
Bahlsen Choco Moments Crunchy Mint Biscuit and Raspberry ‘Mille Feuille’ with raspberry sorbet
45 minutes Serves 4 Chef’s comments This is my twins, Victoria and Vanessa’s favourite dessert and it’s very simple to make so it’s good for a family day of fun, creating and then eating the dish together.
● Bahlsen dark chocolate and mint biscuits
● 500g raspberries
For the raspberry cream
● 250ml double cream
● 50g mascarpone
● 50g blitzed fresh raspberries
● 50g sugar
For the Chantilly cream
● 250ml cream
● 50g sugar
● Vanilla essence
For the raspberry coulis
● 250g raspberries (blitzed or purée)
● 125g sugar
For the garnish
● 4 raspberry sorbet scoops
● 8 mint sprigs
Make the raspberry cream by mixing together the mascarpone, sugar and raspberries. Whip the ice cream and fold into the mascarpone mixture. Refrigerate. Meanwhile make the Chantilly by whipping together the cream, sugar and vanilla essence
For the coulis – boil the purée and in a second pan boil the sugar with a bit of water. Once boiling, place the sugar in with the purée. Boil again, remove from the heat and leave to cool.
Cherry Layered Cheesecake ‘lighthouse’ with Bahlsen white chocolate choco biscuit ice cream
45 minutes Serves 10
Chef’s comments Cherry is a great flavour and we’ve had a bit of fun changing the shape of the cheesecake – still a simple one to make Ingredients:
For the cheesecake
● Bahlsen dark chocolate biscuits
● 100g butter
● 500g soft cream cheese
● 175g icing sugar
● 175g créme fraîche
● 3 gelatine leaves
● 100g blitzed cherries (purée)
● 200g white chocolate (melted)
● 500ml whipping cream
For the ice cream
● Bahlsen white chocolate biscuits
● 10 vanilla ice cream scoops
For the garnish
● Bahlsen chocolate orange biscuits
● 10g white chocolate
● 1 tbsp mango purée
● 10 cherries
Soak the gelatine in cold water, squeeze out excess moisture before dissolving into the melted white chocolate. Mix together the cream cheese, whip the cream and fold into mixture. Divide the cheesecake mix into 2, fold the blitzed cherries into half. Blitz the dark chocolate biscuits with melted butter. Place on a lined baking tray and cut 10 circles out. This will form the bases for the cheesecakes. Using the individual Christmas pudding moulds, line them with cling film. Layer the white chocolate cheesecake followed by the cherry cheesecake, repeat until almost full. Top with the biscuit circles, leave to set. Blitz orange biscuit Bahlsen.
Choco Moments Crunchy Mint and Choco Moments Crunchy Hazelnut are available at an RRP of £1.99 in Sainsbury’s, Waitrose and Tesco.