Hey y'all ;) I have been super into cooking lately (could it be the new kitchen, or maybe it's the creativity inside of me needing to be unleashed... none the less, Vlad has been very happy about this recent development), and wanted to share this SUPER easy, super indulgent chocolate recipe with you... it will truly make your friends gasp when you show up to a dinner party/BBQ with these little luxuries in your arm ;) ... or even just a night in with your closest friends or lova... EVERYBODY loves chocolate!
So, this recipe is brought to you by the brilliant Jamie Oliver... oh Jamie... *sigh* such a beautiful man... My aunt actually gave me his cook book "The Naked Chef Takes Off" and it is the only one yet that has actually gotten me to get off my lazy ass and try a few of the insanely tasty recipes. Jamie... to get through to ME - YOU are a genius!
Here is what you'll need serves 4
(I doubled my recipe to keep some in the fridge for me... uhhhhh I mean guests...)
- 1 cup light cream (I used 10%)
- 7oz best-quality semisweet or bittersweet chocolate (70% cocoa solids)... I used Bakers Semisweet Chocolate for a not-too bitter taste
- 2 large egg yolks
- 3 tablespoons brandy, the best you can get (I used Chemineaud and bought the little samplers you can get at your liquor store... so much better than splurging on a bottle of alchie you wont ever drink, plus they are something like $2.00! Ummm... hells yeah!)
- 1 tablespoon plus 2 teaspoons butter
- cookie wafers, fresh fruit... whatever you would like to garnish your finished product with
- Espresso cups, shot glasses, ramekins... (I used Asian teacups for mine - less is more... this recipe is VERY rich and better with just a taste)
That's it! Lets get rolling...
So first you are going to take your cup of cream and bring it to a boil in your nice big pot...
While you are waiting for the cream to come to a boil (stirring occasionally so that it doesn't burn... and YES, cream CAN burn...), take your two eggs and separate the yolks from the whites. This can be done easily by cracking the shell in half and tipping the egg whites over the shell while keeping the yolk in. If you need to, use a fork to block the egg yolk from falling out :)
Your yolks should look like this (free from the whites). Don't throw out the egg whites!!! You can make a great omelet with that for breakfast tomorrow morning... Did you know?
The smell of chocolate may increase theta brain waves, resulting in relaxation.
On to the yummy stuff...Once your cream has come to a full boil, remove your pot and set it aside to cool for about a minute... then, you will be stirring in your chocolate!!!
Unwrap 7oz worth of your chocolate (Bakers Chocolate is great for that because they come pre-wrapped in 1oz squares - 7 squares = 7 ounces = easy math = happy Robyn :)
Start stirring those suckers in....Did you know?
Mexican healers use chocolate to treat bronchitis and insect bites.
As the chocolate melts slowly while you stir it will change into a beautiful chocolate brown... above is the look of the "halfway point".
Blame it on the A-A-A-A-A-A-A-A-ALCOHOL! (Just HAD to make a T-pain reference... HAD to)... get out that brandy baby! Once your chocolate is all melted in and whisked to creamy perfection, it's time to add some flavorful booze!
So go ahead and add those 3 tablespoons of brandy to your pot of chocolate...
... mix it up... and let it cool down for a few more minutes (don't rush into the next step, as adding the butter when the chocolate is too warm will make it split... soooo... blast some music, do a little dance... have some fun and come back to it in five)Did you know?
The cocoa butter in chocolate contains oleic acid, a mono-unsaturated fat which may raise good cholesterol.
Alright... once you've given it some time to chill, go ahead and add in your butter - stirring occasionally until it is all melted and smooth!
Taste test! Hey... you gotta make sure it's edible right?
Next, you are ready to pour them into your little cups! I used a soup server looking spoon thing to fill them up (don't worry too much about making a mess on the sides... it is about what's on the INSIDE that counts... am I right ladies?)
Did you know?
Chocolate increases antioxidant levels in the blood.
Place your little lovelies in your fridge for a good 20 min to solidify a bit...
... then take them out and decorate! I used cookie wafers and fresh strawberries (they are deliciously in season right now... and strawberries and chocolate... well... could there be a better match?!?!)
Did you know?
Cacao, the source of chocolate, contains antibacterial agents that fight tooth decay. Of course, this is counteracted by the high sugar content of milk chocolate.
Here is my beautiful creation! And let me tell you... it is SINFULLY delicious ;)
Bonne Appetit!
The cocoa butter in chocolate contains oleic acid, a mono-unsaturated fat which may raise good cholesterol.
Alright... once you've given it some time to chill, go ahead and add in your butter - stirring occasionally until it is all melted and smooth!
Taste test! Hey... you gotta make sure it's edible right?
Next, you are ready to pour them into your little cups! I used a soup server looking spoon thing to fill them up (don't worry too much about making a mess on the sides... it is about what's on the INSIDE that counts... am I right ladies?)
Did you know?Chocolate increases antioxidant levels in the blood.
Place your little lovelies in your fridge for a good 20 min to solidify a bit... 
... then take them out and decorate! I used cookie wafers and fresh strawberries (they are deliciously in season right now... and strawberries and chocolate... well... could there be a better match?!?!)Did you know?
Cacao, the source of chocolate, contains antibacterial agents that fight tooth decay. Of course, this is counteracted by the high sugar content of milk chocolate.
Here is my beautiful creation! And let me tell you... it is SINFULLY delicious ;)Bonne Appetit!
