If trite segues rile you, then I apologize, but do not avert your eyes, because I promise there are good reasons for the following:
What do weddings and rich, chocolatey desserts have in common? Bliss and diets, but not necessarily in the order.
When Allison asked me to post Cardblanche's Christmas special, I could not say no, because of the wonderful job they did for my wedding. If you were a recipient of one of said wedding's invitations, then you would most likely concur. SO ... if you're getting married or know someone who is, they're having a Christmas Special and details are available here:
Allison had another request, which was the recipe for the chocolate cups
I made last Sunday. Such desserts should really come with a health warning label.
Chocolate Pots That Will Never Leaver Your Hips
Makes 6
300 ml single cream
200gm good dark chocolate, roughly chopped
0.5 teaspoon natural vanilla extract (not imitation vanilla)
0.5 teaspoon ground cardamom
1 whole egg
Directions
Melt the cream and chocolate in a double boiler or over a low heat. Allow the chocolate to melt, stirring occasionally. Add a pinch of salt with the vanilla and cardamom and finally whisk in the egg. Continue to whisk over a gentle heat until smooth. Pour the mixture into ramikins or martini glasses and chill for 3 hours. Serve with fresh berries or whipped cream.
hi daphne,
ReplyDeletethis is ferne (ally's colleague). can i ask you how many eggs is required for the choc mousse recipe and is it whole eggs or whites only? realised u missed the qty of eggs in the ingredients bit :) thanks much!! wana try this out...looks great!!
oops! It's one whole egg!
ReplyDeletehey daphne, i made this according to ur recipe tonite n it was delicious!! i didn't put cadamon as i didn't have any at home but i added 2 tablespoon of kalua and it was a hit with my dinner guests hehe! thanks for sharing ur recipes! u can see pic of my mousse on my fb page :) ferne
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