It was a pretty evening of this weekend. Anish
said "I would like to have a dessert with chocolate. Dear... can you please
prepare some rich chocolate dessert for me. ." I thought this would be a
nice time for my new trial. I remembered one of the recipes which I went
through - Claire Robinson's, Food Network. It was a French chocolaty dessert. I
made slight modification to that one and came up with Chocolate De Creame topped
with whipping cream and strawberry syrup.
It is a unique and rich blend of chocolate,
whipping cream and egg yolks. I'm sure that you would like it.
Servings - 4
Ingredients:
114 grams or 1/2 cups of good quality dark
chocolate
2 Cups heavy whipping cream divided.
1/4 cup and 1 teaspoon of sugar
(You can reduce the amount based on the
sweetness of whipping cream)
2 Large
egg Yolks
1 tablespoon of
Hershey's strawberry syrup
Procedure:
· Preheat your oven to 350oF or 177oC and boil some amount of water to prepare the
water bath.
· Heat the 1 1/2 Cups of cream and 1/4 cups of sugar a medium
saucepan over low heat. Whisk it well with the help of a wooden spoon till the
sugar is completely dissolved. Add the dark chocolate into the mixture and stir
it well so that no lumps are formed. Take it away from the heat after the
chocolate is well combined.
· Now whisk the egg yolks in another bowl and at the time of
whisking, add small amount of warm chocolate mixture to temper the yolks and then put the rest of
the chocolate mixture to the yolks. Whisk it well until well combined.
· Pour the batter to the baking tray or to 4 ramekins(6 oz) (Evenly fill the ramekins). (I
used a baking tray)
· Fill the pan with the hot water. Immerse the baking tray or the
set of ramekins into the water bath for double boiling. The level of the water
bath should cover at least half of the baking tray or ramekins.
· Bake for 30 minutes until custards are set. Remove the pan from
the oven and transfer the baking tray or ramekins into a rack and cool to room temperature.
Cover the top of the baking tray or ramekins with the cling or with its lid. Refrigerate
the custards at least for 2 hours or preferably overnight.
· Beat the remaining half cup cream and one teaspoon sugar well
until stiff peaks are formed. With a spoon put the whipping cream over the
dessert and pour the strawberry syrup above. Serve chilled.
The chocolate is now well blended with cream and sugar
The
baking tray on waterbath
Ready to taste.....!!!
We had the dessert after the lunch. Anish commented like this "Wonderful dear.....really rich in chocolate and never had this taste before....:-) ". I gave a little to Rydhi. She licked the entire spoon and opened her mouth for more...........I feel that this is a perfect dessert for your guest who loves chocolaty flavor.
Labels: Cream, French dessert, Strawberry syrup
