If you’re on any kind of diet - look away and slowly navigate to another recipe her on Gastronaut Adventures. This is not for you!
For the rest of us - these cups of chocolate creme are magic! I think they’re originally from Jamie Oliver’s first season of The Naked Chef.
They’re easy to make and you’ll get a fantastic result! If you have a chocolate loving woman (Could someone please explain the thing with women and chocolate to me?) - I have two (my wife and my daughter of almost 5 y o) - they’ll adore you for making these.
Enough with the sweet talk - let’s get on with it!
- Smash or chop the chocolate into tiny pieces.
- Pour the cream into a pan and heat it up. Don’t let it boil! Let it simmer and reduce for 2-3 minutes.
- Put the chocolate into the cream and stir until the chocolate has melted. Let it simmer for another minute.
- Take the chocolate mixture of the heat and let it cool a little. Then add the yolks while you stir. That way you won’t end up with a coagulated egg yolk in your chocolate. You certainly don’t want that!
- Let the mixture cool a little more and then whisk in a knob (approx 25 g) of butter to make it nice and shiny.
- Pour into small espresso cups and put in the fridge for at least 3 hours.
Once the creme has firmed up in the fridge you almost ready to serve them. But just almost…
You could serve these with almost any kind of sweet garnish. I usually use fresh raspberries or make candied orange peels like this:
- Pour the water and the sugar into a small pan and bring it to a boil.
- Take the zest (long strips) from the oranges and add into the boiling sugar.
- Let them boil there for a minute or two until they turn almost translucent.
- Pick them up and put them on a paper towel to dry.
- When they’re dry and crispy they’re ready to serve. Just put them on top of the chocolate and dig in!