Personal

Car Stuff

Extras

Chocolate Pizza

From Paul Young, Sky Taste

Pizza Dough:
1/2 cup warm water
2 teaspoons active dry yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt and
3 tablespoons olive oil, plus more for bowl
chocolate powder

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms.

Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in size, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Top with ganache and toppings of choice

classic dark chocolate ganache

250g dark chocolate
250g double cream
100g light muscovado sugar

First, break the chocolate into small, even-sized pieces and place in a medium-size mixing bowl. Place the cream and sugar in a small saucepan. Bring to the boil and simmer for 1 minute. This will fully dissolve the sugar and kill any bacteria that may be present in the cream.

Turn off the heat and allow the cream to cool for 1 minute. (Pouring the cream on to the chocolate while boiling will scorch it and cause the cocoa butter in the chocolate to separate, resulting in a split ganache.)

Now pour your rested cream on to the chocolate pieces and mix well with a spatula or whisk until smooth and very glossy.

Use this for the pizza "tomato" base, or for truffles:

Allow the ganache to cool to room temperature, then place it, covered, in the fridge for at least 2 hours, or until it is fully set.

To roll the truffles, remove the set ganache from the fridge. Using a teaspoon, scoop even-sized pieces of the chocolate and place on to a sheet of parchment paper.

Powder your hands with cocoa powder, and then, using your fingers, begin to roll the ganache into evenly shaped spheres. Take care not to take too long over this, as the ganache will begin to melt and become impossible to roll.

Place the rolled truffles back on the parchment paper.

You can eat the truffles at this point, as they are dusted in cocoa powder; but to get a crisp shell to protect it and to give a textural difference, coat your truffle in tempered chocolate.

If you are not eating the dusted truffles, place them in the fridge until needed.

Toppings

Sliced pear, diced stilton, pine nuts
Amaretto biscuits, sliced apricots and basil leaves
Strawberries and ricotta (sweeten ricotta with sugar)

Bake for 15 mins at 180-200C until pears caramalised and cheese melted