Buying two blocks of dark chocolate on special before Easter, I saw the woman ahead of me at the checkout had three. We looked at each other and she said, "It's a basic food group!" My friends divide into any kind, milk only, dark only, and fair trade only. I waver between the last two.
Tomorrow, Easter Sunday, we have friends coming for lunch. Diane is bringing a dish of rabbit (of which more later) and I am in charge of the rest. It seemed fitting to have a chocolate dessert, so today I made Jo Seagar's chocolate creams. She suggests making them in little espresso coffee cups - they're so rich that the servings need to be kept small. But my little coffee cups are really tiny, so I used glass teacups instead.
Providing you have a food processor or blender, this recipe takes all of five minutes, but you do need to make it in the morning, or preferably the day before, so it's well set.
Espresso Cups of Chocolate Cream (adapted from Jo Seagar)
250 g dark chocolate
(It works just as well with 150g. You can use flavoured chocolate - orange, peppermint - but I prefer plain dark)
3 egg yolks
3 tablespoons of matching flavouring - liqueur, brandy (my favourite), strong sweetened black coffee
(I use 2 tbsps if I'm using less chocolate)
A few drops of vanilla if liked (and I do)
300 ml cream
Put chocolate (broken up if you're using a block) into food processor or blender. Add egg yolks and flavouring.
Heat cream until just about to boil.
Pour cream into chocolate, yolks and flavouring.
Run the machine until the racket stops.
Pour into espresso cups or ramekins or small teacups. It serves 4-6, depending on how much chocolate you use and how large the servings are.
Cover with clingfilm and chill in fridge for at least 4 hours, preferably overnight.
Take out of fridge about 15 minutes before serving.