Sunday, February 14, 2016

Chocolate Cream

This chocolate dessert is so impossibly simple and wonderfully delicious at the same time that it can be served to finish any elegant dinner. I make it very often for my kids who love everything chocolate. Good chocolate is all you need to make it. And it can be the chocolate you favor.

It can be made with bitter chocolate or, as I like it, milk chocolate, or combination of different pieces that I usually find in my pantry hidden and forgotten. I used recently leftovers of Swiss and Belgian chocolates and it turned out to be sublime. Obviously, you can eat those pieces hard but I think eating molten chocolate with a spoon is even more indulging.

I serve this dessert in very small glass cups that my friend recycle for me after desserts she buys, but small vodka or liqueur glasses would work as well. I sprinkle it with salt to bring out the taste of chocolate.

Chocolate Cream
(Makes 6-8)

8 oz good quality chocolate (about 2 tablets) broken into smaller pieces,
1 cup light cream,
3 tbsp unsalted butter room temperature,
3 tbsp grated chocolate to decorate,
Fleur de sel or Himalayan pink salt.

1. Pour the light cream and 1/4 cup of water in a small pot and, on a low heat, bring it to the boiling point.
2. Add the chocolate and stir until chocolate melts completely. Take it off the heat and add butter. Stir again until a smooth cream forms.

3. Divide the cream among small glass cups and let chill for 4 hours.
4. Serve decorated with grated chocolate and sprinkled with a tiny amount of salt.