Recipe
for :
|
Chocolate
Cups with Cantuccini Biscotti
|
|
 This
recipe comes from Chef Jim Fisher who now runs
cooking holidays in the Dordogne.
If
you would like to know more about Jim and how he gained
his love of cooking why not have a look at his biography
page <click
here>
To
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
here>
Jim
said about this recipe:
Ahh
. . . chocolate. The world would be a sad place indeed
if chocolate didn’t 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 don’t 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
too.
Serves
either eight, or one!
Ingredients
280ml
(9fl oz) double cream
2 level tbsps caster sugar
250g (9oz) good quality dark chocolate, min 70% coco
solids
2 large egg yolks
2 tbsp Armagnac or Cognac (whiskey’s good, too)
25g (1oz) unsalted butter
Method
 Heat
the cream with the sugar to almost boiling point,
then allow to cool for a couple of minutes.
- With
the chocolate still in its wrapper - this bit’s
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.
- Immediately
stir until all the chocolate has melted and the cream
turns a rich dark brown with no little streaks of
un-melted chocolate.
- Stir
in the egg yolks, the spirit and the butter.
- Keep
going until all the butter has melted into the chocolate
cream.
- Pour
into little coffee cups, then pop them into the fridge
for a couple of hours.
- Remove
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.
For
Cantuccini biscuit recipe – click
here
Serves
8
Chef
Jim Fisher
CookInFrance
|
