Hi everyone another new recipe coming up and the first chocolate one!
which is at http://www.forbesstyle.com
The recipe makes 4 portions (or two large ones) and is perfect for sharing it
is a beautiful dessert for parties as most of it can be prepared before hand.
Its homely but utterly decadent, I prefer to serve it with brownies and fruit I
find marshmallows a bit sweet but some people love them especially sweet
toothed pudding buffs!
is a beautiful dessert for parties as most of it can be prepared before hand.
Its homely but utterly decadent, I prefer to serve it with brownies and fruit I
find marshmallows a bit sweet but some people love them especially sweet
toothed pudding buffs!
Ok Here we go
Chocolate Fondue 4 Portions
300g Single Cream
3g Cardamom Pods (approximately 12 pods lightly crushed)
0.5 Cinnamon Stick (broken in 4)
0.5 Vanilla Pod (split)
1 Whole Star Anise (broken)
1g Dried Chilli (about 1/8th of a teaspoon)
15g Caster Sugar
6g Honey (1/8th of a teaspoon)
160g Very Good Quality Dark Chocolate 70-75% Cocoa Solids
Method
1. Bring cream up to the boil.
2. Add the spices, sugar and honey leave to infuse for 30 minutes.
3. Push through a fine sieve to remove the spices, discard.
4. Bring the infused cream back to the boil.
5. Place the dark chocolate into a bowl broken into small pieces.
6. When the cream boils remove from the heat.
7. Pour onto the dark chocolate and leave to warm for one minute.
8. Whisk vigorously until smooth and shiny.
9. Taste, add more sugar if desired.
Suggestions to dip
Brownies
Cookies/flapjacks
Fresh Fruit
Marshmallows
Accompaniments to dip in after the fondue
Crushed Honeycomb
Toasted Nuts
Marshmallows
Note* depending on the type and strength of the chocolate you may wish to
adjust the consistency, flavours and sweetness which are down to personal taste.
This is my version which I think works really well.
Happy cooking
xxx
3g Cardamom Pods (approximately 12 pods lightly crushed)
0.5 Cinnamon Stick (broken in 4)
0.5 Vanilla Pod (split)
1 Whole Star Anise (broken)
1g Dried Chilli (about 1/8th of a teaspoon)
15g Caster Sugar
6g Honey (1/8th of a teaspoon)
160g Very Good Quality Dark Chocolate 70-75% Cocoa Solids
Method
1. Bring cream up to the boil.
2. Add the spices, sugar and honey leave to infuse for 30 minutes.
3. Push through a fine sieve to remove the spices, discard.
4. Bring the infused cream back to the boil.
5. Place the dark chocolate into a bowl broken into small pieces.
6. When the cream boils remove from the heat.
7. Pour onto the dark chocolate and leave to warm for one minute.
8. Whisk vigorously until smooth and shiny.
9. Taste, add more sugar if desired.
Suggestions to dip
Brownies
Cookies/flapjacks
Fresh Fruit
Marshmallows
Accompaniments to dip in after the fondue
Crushed Honeycomb
Toasted Nuts
Marshmallows
Note* depending on the type and strength of the chocolate you may wish to
adjust the consistency, flavours and sweetness which are down to personal taste.
This is my version which I think works really well.
Happy cooking
xxx
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