Hi everyone,
Here is a recipe I converted from an old Australian House & Garden Magazine on the weekend as I had some cream to use up. It worked really well so I thought I would share it here -
Chocolate & Vanilla Pots
Number of People: 4
Ingredients:
300ml cream
1 teaspoon vanilla bean paste (original recipe uses 1 vanilla bean, split lengthways and seeds scraped)
200g dark chocolate, broken into pieces
2 egg yolks
3 tablespoons Frangelico (or brandy, Cointreau, Kahlua or Amaretto - I used Amaretto)
20g butter
Preparation:
1. Put cream and vanilla paste in TM jug and heat for 3 1/2 minutes on 90° Speed 1 (or until temp reaches 90°)
2. Leave bowl sit until temperature gets back down to 50°. Then add chocolate and melt for 2 minutes on 50° Speed 3.
3. Once bowl temp is back at 37° or below, add the egg yolks and liqueur of choice and mix for 1 minute on Speed 1.
4. Add the butter and stir for 2 minutes on Speed 1 or until the butter is melted.
5. Pour custard into serving pots then place in refrigerator to set. This should take 2-3 hours.
Tips/Hints:
This recipe is quite rich so make sure to use reasonably small serving pots if you can. I used individual soufflé dishes but even those were probably too big. You could also use a martini glass or something similar.
