Chocolate and whisky pot
• 150ml semi skimmed milk
• 150ml cream
• Half vanilla pod
• 175g Bitter Chocolate
• 70% coca solids broken up in bits
• 50g sieved chocolate powder
• Whisky(optional)
• Honey
• 1tsp coffee grouts(optional)
You can serve the chocolate pots with this spiced fruit compote
Spiced fruit compote
• ½ Kg selection of fresh fruit Cherries, blueberries, raspberry, blackberries, strawberries
• ½ vanilla pod cut lengthwise, seeds scooped out
• 2 green cardamom pods
• 2 star anise
• 5cm piece cinnamon stick
• Dash of rum/kirsh/brandy
• Squeeze honey
• Sprig of mint
Heat up a heavy bottomed sauce pan for 30 seconds. Add the milk, cream and vanilla and mix together.
When the mixture is hot(not boiling), add the chocolate and take it off the heat, but keep stirring until its rich and glossy.
Add some honey, remove the vanilla pod and add 2 desert spoons of whiskey, the coffee and the cocoa and stir.
Pour into the serving dishes, place in the fridge to set.
For the fruit compote:
Place all the spices in a hot pan and cook for a minute
Add the fruits, a squeeze of honey and shake the pan, cook for 1 minute
Add the liquor and mint, shake the pan again and cover.
Remove from the heat and leave to infuse for 10 minutes
Leave to cool down before refrigerate
This recipe is by Jean-Christophe Novelli in association with Superquinn.
Serves
4
Main ingredients
Chocolate, Alcohol
Recipe Type
Cakes & Baking, Dessert, Entertaining
Cuisine
French
Level of Difficulty
Easy
