I brought this instant treat to a barbecue lunch at a friends’ house over the long weekend. I just made That Chocolate Cake and Cathedral Jelly the previous day for a picnic so I was not in any mood to bake.
I never made this dessert before. I didn’t know whether people will like it.
Blessed me, they did!
If I were you, I will double the recipe.
Here’s the recipe:
175 grams dark chocolate, minimum 70% cocoa
150 ml thickened cream
100 ml milk
1/2 teaspoon vanilla extract
1/4 teaspoon allspice
Crush the chocolate to smithereens in a food processor. Heat the cream and milk until just about boiling, add the vanilla and pour down the funnel over the chocolate. Let stand for 30 seconds. Process for another 30 seconds, then crack the egg down the funnel and process again for 45 seconds.
Pour into 8 little ramekins until 3/4 full. Refrigerate for 6 hours or overnight. Serve as is or topped with strawberries.