Kissel with Chocolate

Although kissels are usually purees of fruit, they may also be made with vanilla, or in this case chocolate, as their main flavouring. Either way the result is a delightful dessert. Serve Kissel with Chocolate by itself or with whipped cream.

16 fl. oz. double cream

2 teaspoon vanilla essence

2 oz. sugar

1 tablespoon arrowroot dissolved in

2 tablespoons milk

2 fl. oz. milk

4 oz. dark cooking chocolate, broken into small pieces

2 tablespoons brandy

Place the cream, vanilla essence and sugar in a medium-sized saucepan. Place the pan over low heat and, stirring frequently, gently cook the mixture until it is hot and the sugar has dissolved. Remove the pan from the heat and stir in the arrowroot mixture. Then stir in the milk.

Return the pan to the heat and cook the mixture, stirring constantly, for 2 minutes, or until it is hot and thick but not boiling. Remove the pan from the heat.

In a small saucepan, melt the chocolate over moderate heat, stirring frequently. Remove the pan from the heat and stir in the brandy, mixing until it is blended.

With a metal spoon, carefully fold the chocolate mixture into the cream mixture.

Spoon the mixture into a serving bowl and place it in the refrigerator to chill for 1 hour, or until the kissel is set and cold.

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