Ballyknocken Cookery School Recipes

Dessert Board

Ballyknocken letter B

Serves 4 to 6

For the chocolate dip
60g dark chocolate
60ml cream
2 tbsp Irish cream liqueur

200g strawberries, halves
100g seedless green grapes
Some of your favourite artisan chocolates
2 pears, sliced in wedges
2 tbsp pomegranate seeds
Sprigs of rosemary, bay leaves and orange zest.
3 to 4 tbsp dried cranberries

Mini gingerbread biscuits – see recipe below

Chocolate bark – see recipe below

You’ll need a board.
To prepare the dip, heat the chocolate and cream together and then pour in the liqueur. Stir well and spoon into a small bowl /s. Place on the board
Pipe the filling onto one biscuit and then sandwich another biscuit on top.
Arrange some biscuit sandwiches on the board.
Arrange the chocolates on the board.
Add the strawberry halves, pear wedges and grapes to the board.
Arrange the rosemary and bay leaves on the board.
Sprinkle over the orange zest, pomegranate seeds and dried cranberries.

For the chocolate bark:
100g dark chocolate
4 tbsp dried cranberries
2 tbsp chopped walnuts or toasted hazelnuts

To make the bark, melt the chocolate and spread it over some parchment. Sprinkle the cranberries and nuts over. Leave to set. Peel off and break up. It will keep for 2 or 3 weeks in a sealed jar if you can resist it!

Learn more

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Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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