Ok so you’ve got your Courvoisier Exclusif. Tasty spirit that it is, I was puzzling as to what else I could use it for.
Well it turns out those clever people at Courvoisier have some tasty recipes that can be enhanced by a splash of the “Exclusif” !!
The recipes listed below are the ones we made up and tried in the Lussorian kitchens:
Luxury chocolate brownies – these bad boys epitomise the most luxurious brownies I have ever had the opportunity of testing….
• 150ml Courvoisier Exclusif
• 50ml water
• 185g unsalted butter
• 185g fair trade dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate (cubed)
• 50g milk chocolate (cubed)
• 3 large free range eggs
• 275g golden muscavado sugar
• 50g chopped prunes
Preheat the oven to 180Ç?¶®C. Line a 20cm square tin with greaseproof paper.
Soak the prunes in the Courvoisier Exclusif and water for two hours.
Cube the dark chocolate and the butter and melt until smooth, set aside to cool.
Break eggs into large bowl and add the sugar. Whisk until thick and creamy and double its original volume, which should take about five minutes with an electric whisk.
Gently fold in the cooled chocolate.
Sift in the dry ingredients and gently fold them in, until the mixture looks thick and glossy.
Drain the prunes of any excess liquid, then add them with the milk and white chocolate chunks – mix until evenly distributed.
Pour the mixture into the tin and bake for 30 minutes, until a crust has formed on top.
Courvoisier Exclusif vanilla and violet thins Ingredients – an equally delicious recipe that delivered bags luxurious flavours…
• 50ml Courvoisier Exclusif
• 120g unsalted butter
• 1 medium free range egg
• 190g vanilla sugar
• 210g plain flour
• 1 tsp salt
• 80g crystallised violets (available from all good baking shops including Squires Kitchen)
Preheat oven to 175Ç?¶®C.
Cream the butter and sugar together until light and fluffy.
Add the egg and the Courvoisier Exclusif and beat until smooth.
Sift together the flour and salt and slowly add to the mixture, and mix.
Divide the batter between 2 baking trays (un-greased). Dip a spatula in warm water and spread evenly. Sprinkle with crystallised violets.
Bake the trays for 12 minutes, remove then divide into rectangles. Return to the oven and bake for a further five minutes. Allow to cool on a wire rack.
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