A Spittoon Chocolate recipe for Chocolate Week 2008. This recipe, supplied by those wonderful people behind Cockburn’s Port, makes 8. A simple enough task to reduce the quantities to make just two, which is what I did.
A fine chocolate dessert, serve with a scattering of raspberries and a glass of port.
- 1x 20g packet leaf gelatine
- 5 tbsp cold water
- 600ml milk
- 1x 150g bar 72% cocoa solids dark chocolate
- 1 vanilla pod, split and seeds scrapped out
- 8 large egg yolks
- 100g caster sugar
- 284ml double cream
- Soak the gelatine in the water.
- Heat the milk with the chocolate, vanilla pod and seeds. Stir until the chocolate has melted. Do not boil. Leave to cool a little then remove the pod.
- Whisk the egg yolks and caster sugar until pale and fluffy. Add a little of the milk mixture into the egg and whisk to combine. Pour back into the pan, add the gelatine and whisk over a medium heat until just short of the boil. Do not boil. Set aside to cool.
- Lightly oil the inside of the dariole moulds with butter. Whip the cream until it stands in soft peaks. When the mixture is cold, fold the cream into the chocolate mixture. Pour into the moulds and put in the fridge to set.
- These were served with a few mixed berries and some chocolate shavings. Also suggested was a few strips of crystallised orange rind and mint leaves
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