"Jim Fisher is an English chef who runs www.cookinfrance.com: relaxed friendly hands-on cooking courses in the Dordogne region of south west France. Contact him via: http://www.cookinfrance.com or Tel: 0033 (0)553 302405"
Chocolate Cups with Cantuccini Biscotti
Ahh...chocolate. The world would be a sad place indeed if chocolate didn't exist...
But there's chocolate, and there's chocolate. By the former, 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, meaning: 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 Cantuccini Biscotti (Tuscan almond biscuits).
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).
The recipe serves eight (or one!).
Ingredients:
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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.
To serve:
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.
Yummy.
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Chocolate Cups with Cantuccini Biscotti
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Learn how to cook pastries, breads and soups
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