Thursday, April 16, 2009

pots of chocolate creamy stuff

i had sal over tonight on a spur of the moment thing. we had spent a good part of the day together, but i felt since she has such small windows of opportunity to hang with me, we should do dins as well.
in the meantime, because blutsie and golden one had taken wiggy, sly and acka dacks to the easter show, i had to collect engine from day care. i didn't factor anything in, except that i thought it would be nice to have sal over.
so i get myself to day care and one of the carers yacks to me for ages, and i'm thinking, "please let me take engine....i don't know why, but i have to take him". i still hadn't registered that i would have to make dinner (i was tired, but i knew i had to get home to do something).
eventually, i'm home and wondering what to do. i thought we could have a nibbly thing and settled on my old faithful - brazilian cheese puffs. sal wasn't in the mood for seafood (we have just finished easter), so my original plan of having prawns was not a good one, so i started thinking along the lines of got some veal steaks and cubes. that was somewhat of a mistake - the veal cubes weren't uniformly tender - some bits were nice, and some bits were chewy....
hopefully, i redeemed myself with dessert....

3/4 cup cream
pinch salt
200 grams dark chocolate, chopped
2 eggs, at room temperature
2 teaspoons liqueur

put the cream and salt in a small saucepan (don't try this in anything anything bigger because this makes a small quantity....a small quantity which is very, very rich).
bring to the boil, and add the chocolate.
stir until the chocolate melts. do this over low heat.
beat the eggs with the liqueur and add them to the hot chocolate mixture.
remove from the stove and use a blending wand (i use my bamix) to combine the mixture.
pour into 8 or 9 espresso coffee cups. make sure the servings are small - this is rich.
cover with cling wrap and refrigerate for a couple of hours.

an alternative to the coffee cups is to pour the mixture into chinese soup spoons - with this confection, less is definitely more.

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