Decadent, delicious, and effortless!
Look at that cup of divine iniquity! This is the quintessential after dinner compliment. The chocolate you choose really does make or break this luxurious pleasure. The darker, the better, but be sure that your chocolate is not bitter as there is no sugar added. The sweetness that is in this recipe is already in your chocolate, so if you love the chocolate, you will love this translation of it. The eggs, and cream and butter mellow it out, developing a sumptuous texture that actually highlights the quality of the chocolate you choose. The quality and flavour of the cognac, or brandy, is as important as that of the chocolate. The brandy finishes on your palate and holds its own as it integrates the depth of flavour and texture the chocolate presents with the caramel aroma and intensity of the spirit in this little pot of bliss.
Amina first served this to me in a miniature white porcelain espresso cup topped with whipping cream after a late night dinner and I think I inhaled it. I lapped up Vanja’s too. Daintily, of course. The recipe says it serves four, and I believe she made 12, so I am not going to beat myself up over my gluttony. It does make 7 good sized servings, though. One quarter of this would just be too much. At least in public.
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W.O.W.
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- Dark chocolate is good for your heart. A small bar of it everyday can help keep your heart and cardiovascular system running well. Also, consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure and reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.
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Valerie’s Thermomix Chocolate Pots
Ingredients:
- 285g heavy cream (whipping cream)
- 200g dark chocolate (minimum of 70% cocoa solids) I used Araguani this time, but prefer Manjari
- 2 egg yolks
- 50g brandy (Cointreau or Grand Marnier as alternatives)
- 20g unsalted butter
Instructions:
- Scale chocolate into TM bowl and grind for 3 seconds on T
- Scale in cream; brandy and butter
- Set the time for 8 minutes, temperature at 50ºC and the speed to 2-3
- When the heat gets to 37ºC, put in the two yolks through the hole in the lid
- Pour into espresso cups when finished, and refrigerate for at least 2 hours before ready to serve
I need to remember this recipe to whip up when I am expecting someone at the last minute. It seems, these days, that when I am expecting someone at the last minute, I just have a hard time remembering who it is, let alone what to make that will be lovely and easy. Thank goodness for my deep freeze!
I believe Amina got this recipe from one of her Jamie Oliver cookbooks. I simply adapted it to my Thermomix, and YUMMERS. I am sure you can figure out how to make it without a Thermomix, or “google” Jamie Oliver’s recipe for the “regular” instructions. Another moment in the kitchen with Amina. I love you, and miss you.
Valerie, did you know that chocolate contains serotonin which acts as an anti-depressant? How about trading your Paxil in for a pot of this every night?
Just made them in the Thermomix. It took about 8 minutes! Nothing this good should be so easy. It made 11 mini ramekins. Thanks for the post. Yummy desert tonight!
I am thrilled. I sometimes do them in shooter glasses and serve them on a small white oblong tray with three mini desserts; this being one of them. They are so good, and SO easy – it makes buying the machine worth it (sideways smirk!). I am doing the focaccia today and trying to video tape it. Shall see how that turns out. You will know if you see it posted!
Dark chocolate and brandy???! Decadent and impressive! Your choice of presentation is elegant and comforting.
Val…I only have one thing to say: HEAVEN!!!
Oh, how I love chocolate pots!! Aren’t they just the easiest? AND the so taste amazing!! Love your little cups!!
Valerie,
Thank you so much for your sweet comment! Just last night I had some teacher friends over and we were lamenting the state of higher education and wondering if we would have jobs in the fall. We were – of course – tossing around options for our future careers and that was not exactly thrilling any of us. 🙂 Turning on the computer this morning and reading your story of writing -> foods teacher reminded me that nothing is ever certain and that I might just find the best option without too much heartache after all.
Also… I’ve added “teach foods” to my list of things to do before I die. I’m so glad it is working out so well for you!
A
Dark chocolate is good for the soul too…it makes everything better!!!
Is it really that EASY?! I never did something like that…I meant I am always afraid of wrong timing or temperature, which can easily destroy or damage the texture of the chocolate.
The pictures make me want to dig into the bowl….
This is one of those recipes that REALLY is that easy!
Trust me… as my daughter, Lauren, would say… truly.
XO
This looks so delicious and decadent. I wish I had some right now. Thanks for sharing the recipe.
Looks divine – I’m sure my hubby would love it!
These look really delicious and simple. Great recipe!!!
Can’t wait to try these Valerie! Easy is always a good thing, especially when serving guests. Wow, you are busy these days. Keep cranking them out! On behalf of Thermomix fans everywhere, I LOVE all this work you are doing! THANKS.
Bullet-proof recipe. Took me five minutes and was the hit dish of last night’s dinner party. I used Amaretto in place of Brandy, which worked really well to offset the chocolate.
Valerie,
These look scrumptious and are bound to crush my diet…While they may not be kosher for passover, it is close enough for me to serve at my seder (90% of the attendees are Catholic anyway).
I’ll take some pics, and maybe compare against yours for a new ‘You vs. Jew’ throwdown 🙂 Somehow need to get more audience participation going though…
–Andy
I’ll die with a smile with this on my lips.
These look sensational…well done. On my list…tho similar to something I have made before. They are so cute in little demitasse cups!
shooter glasses – now that sounds cool!! Hmmm @peter – Amaretto, yummy!!