Believe it or not it is raining again in Atlanta...though it is a little warmer(50F). I'm working up to a post about the primary tomorrow and my thinking which I will post a bit later when I take a break from "real " work. Anyhow, I just talked to Mom and she asked me for a quick chocolate dessert that she could whip up for her "gentleman friend" and I suggested the following. Since I had to dig it out for her I will share it with you. It is wickedly chocolate and a pretty easy thing to whip together. Not exactly diet food but the portions are small. Enjoy.
Notes about chocolate: The two best for a recipe like this are Callebaut Intense Dark Chocolate(60% cacao) or Ghirardelli's Bittersweet Chocolate Baking Bar again 60% cacao. The first has a very rich chocolate depth and the second a bit of "espresso flavor"and maybe a bit more fruitiness. Don't go with a chocolate with more than 60% cacao or you will be disappointed. When chocolate makers go with higher cacao they reduce sugar and cacao butter and your dessert will be stiffer and have less "mouth feel". Both of these are premium chocolates and are not cheap but don't hesitate to use another dark chocolate if you want to save a little money this will still be a nice dessert.
Ingredients
4 oz. chopped dark chocolate (See Note:)
3/4 C. heavy cream
2 egg yolks, slightly beaten
2 Tbsp. granulated sugar
1/2 tsp. vanilla extract
dash of salt
Process
Heat chocolate in double boiler, whisking until melted. Stir in sugar and heavy cream,
whisking until smooth. Beat a small amount of the warm chocolate mixture into the bowl of beaten egg yolks. Gradually add the egg-chocolate mixture back into double boiler pan. (This
step should keep egg yolks from curdling when mixed into the main chocolate mixture.)
Whisk and cook for several minutes over medium heat. Stir in vanilla and dash of salt.
Strain through small sieve to remove any possible cooked egg "lumps." Pour into
demitasse cups or small ramekins. Chill until firm.
Note: you can use a regular saucepan in place of a double boiler but you really, really need to watch it carefully so the chocolate does not burn. If you don't have a double boiler just use a metal or glass bowl over a pot of bowling water.
Serving
Garnish with some fresh whipped cream & grated chocolate or chocolate coffee bean.
This should make 4 servings. This dessert, if topped with plastic wrap (ungarnished)
will last several days in the fridge.
