Champagne and chocolate - Online Chocolate

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One of the world's classic food combinations, serving champagne and chocolate together gives you a feeling of utter luxury and decadence.

Whilst simply buying a box of gourmet chocolates and a bottle of the finest champagne is a great way to enjoy the two flavours, there are many other champagne and chocolate related products on the market.

Manufacturers of luxury chocolates have been combining the two flavours for years and there are hundreds of champagne-filled chocolates to choose from. Alternatively, you could opt for a novelty gift, such as a solid chocolate champagne bottle.

If you fancy being a bit more romantic in your approach, how about coating the rim of your loved-one's champagne flute with flakes of chocolate? Or take the time to cook a special meal and try incorporating both ingredients into the dessert.

If you need a little inspiration to get you started, here are two simple but delicious recipe ideas for you to try:

Chocolate cream pears poached in champagne

Ingredients

1 bottle of champagne
6 sprigs of lemon thyme
4 ripe pears, peeled
300ml whipping cream
4 tbsp sweet cocoa powder
2 tbsp golden syrup

Method

Pour the champagne into a large saucepan.
Warm over a medium heat and cover.
Slice pears in half, removing the core.
Place the bottom halves in the saucepan with the champagne.
After five minutes, add the top halves of the pears.
Cover and simmer for a further ten minutes, then carefully remove the pears and leave to cool.
Add the syrup to the champagne and reduce until thick and syrupy.
In the meantime, whip the cream until stiff, gradually adding almost all of the cocoa powder.
Trim the cooled pear bottoms so that they stand up by themselves, and spoon the cream mixture onto each one.
Place the tops of the pears onto the cream-covered pear bottoms and dust lightly with the remaining cocoa powder.
Put the reduced champagne syrup in a jug and serve alongside the pears.

Chocolate champagne mousse

Ingredients

15g gelatine
500g dark or white chocolate, melted
1.1 litre (2 pints) whipping cream
200ml champagne
10 egg yolks
150g sugar

Method

Soften the gelatine in water and put to one side.
Whip together the egg yolks, champagne and sugar in a large bowl.
Fold in the melted chocolate and add the softened gelatine.
Whip the cream then fold into the mixture.
Put the mixture into individual pots and leave to cool.
Serve with chocolate wafers or almond brittle and a selection of your favourite fruit.

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