‘Daniel’s Recipe/Tip of the month’

Our Executive Chef, Daniel O’Hanlon, shares some of his special recipes and tips with you. Come and stay with us to sample some of Daniel’s delicious cooking. www.kenmarebayhotel.com/dining/

Grand Marnier Chocolate Sauce,

 250ml cream

1 tbspn Honey

100g Dark chocolate 55% or more

50g White Chocolate

75g Milk chocolate

Zest and Juice of 1 orange

50 ml Grand Marnier liquer

 

Method:

(Technically we should burn off the alcohol from the Grand marnier liquer as the first step….In this recipe I prefer to add the alcohol at the end and preserve the warmth of this delicate liquer, it adds a certain decadence to whatever dish you choose to use it be it Ice cream or a delicuous Tarte au chocolate -recipe coming soon! )

  •   Zest the orange and squeeze the juice taking care to remove all the pips.
  •  Set the cream, zest juice and honey into a bain marie (water bath, pot of water at 75 degrees celcius) in a pyrex or steel bowl.
  • Allow it to warm stirring thoroughly Add the chocolate, dark first, and stir through until melted, then the milk chocolate and finally the white chocolate,
  •  Keep stirring until it is all melted thoroughly
  •  Finally add the grand marnier liquer and stir until incorporated

 Allow to cool slightly and enjoy.

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