Cups with Cantuccini Biscotti
recipe comes from Chef Jim Fisher who now runs
cooking holidays in the Dordogne.
you would like to know more about Jim and how he gained
his love of cooking why not have a look at his biography
find out more about the cooking holidays in France at
Jim's cooking school in the Dordogne you will need to
visit his web site <click
said about this recipe:
. . . chocolate. The world would be a sad place indeed
if chocolate didnt exist. But there is chocolate,
and there is chocolate. By chocolate I mean that
pale milky stuff sold in sweet shops and petrol stations
across the globe (and damn lovely it is too!). By chocolate
I mean dark chocolate. Bad dark. Bitter and twisted.
No less than 70% cocoa solids will do higher,
if possible. These beautiful little cups are very rich,
so dont eat too many (ah, what the hell
eat as many as you like!), but go down wonderfully with
crisp sweet biscuits such as Langue de Chat or Cantuccini
(Tuscan almond biscuits click
here for recipe). Serve with a glass of really
cold, dark and honeyed dessert wine, such as Banyul
Maleterre, though a good Sauternes will do very well
either eight, or one!
(9fl oz) double cream
2 level tbsps caster sugar
250g (9oz) good quality dark chocolate, min 70% coco
2 large egg yolks
2 tbsp Armagnac or Cognac (whiskeys good, too)
25g (1oz) unsalted butter
the cream with the sugar to almost boiling point,
then allow to cool for a couple of minutes.
the chocolate still in its wrapper - this bits
good! wack the slab down on the worktop as
hard as you can. Open it up and tip all the little
bits into the cream.
stir until all the chocolate has melted and the cream
turns a rich dark brown with no little streaks of
in the egg yolks, the spirit and the butter.
going until all the butter has melted into the chocolate
into little coffee cups, then pop them into the fridge
for a couple of hours.
from the fridge for an hour or so to bring them up
to room temperature and serve with crisp biscuits
and a glass of cold sweet dessert wine.
Cantuccini biscuit recipe click