James’s Chocolate Cream

Mouthwateringly rich and creamy, James’s Chocolate Cream makes a superb dinner party dessert. Use the four egg whites for making chocolate meringues, using the meringue recipe for Chamonix, adding

1 tablespoon of cocoa powder. Serve meringues with the dessert. Decorate the dessert with whipped cream and chocolate vermicelli.

4

4 oz. dark cooking chocolate, broken into small pieces

2 oz. castor sugar

10 fl. oz. milk

4 egg yolks

3 tablespoons dark rum or brandy

10 fl. oz. double cream

Place the chocolate, sugar and milk in a medium-sized heavy saucepan. Set the pan over moderately low heat and cook, stirring frequently, for 3 to 5 minutes, or until the sugar has dissolved and the chocolate has melted.

Remove the pan from the heat and set it aside. In a medium-sized heatproof mixing bowl, beat the egg yolks together with a wire whisk or rotary beater. Gradually add the milk mixture, beating constantly.

Set the bowl in a pan half-filled with hot water. Set the pan over low heat and cook the mixture, stirring constantly with a wooden spoon, until it coats the back of the spoon.

Remove the pan from the heat. Lift the bowl out of the pan. Stir in the rum or brandy and set the custard aside to cool completely, stirring occasionally.

Pour the cream into a medium-sized mixing bowl. Using a wire whisk or rotary beater, beat the cream until it forms stiff peaks. Fold the cream into the cooled chocolate custard, blending it in thoroughly.

Pour the mixture into a chilled glass serving bowl or individual glasses and chill in the refrigerator for 4 hours before serving.

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