You can tell that chocolate has been quite prominent in our diets these last couple of weeks. How could I talk about the 20th Salon du Chocolat in Paris without having some kind of a chocolate treat for you? I also need to write up about the Paris Gourmet Chocolate Museum from the mid-term school holidays but right now, work on the new book is hotting up and I need to focus. I’m off to pick up, Eleanor, the Editor at the airport and we have a busy few days ahead of us…
Blustery showers, soggy leaves and chilly fingers calls for warming chocolate, doesn’t it? Let’s face it, dark chocolate is good for you, a mood enhancer and cooked together with egg yolks filled with iron, we need a good dose to stay healthy during the winter months.
And, with the simplest presentation in little cups, it’s the easiest of desserts to whip up at the last minute for the holiday season with friends and family. It’s also perfect served with macarons. Either made earlier and still in the fridge or from your freezer bank!
Chocolate and Chestnut Pudding
Recipe of Budino di Cioccolato adapted from Nigella Express Cookbook by Nigella Lawson.
350ml full-fat milk
50g caster sugar
1 tbsp cornflour/cornstarch
35g cocoa powder
2 tbsps boiling water
2 egg yolks
1 tsp vanilla extract
100g candied chestnut purée (Clément Faugier)
60g dark chocolate (min 70% cocoa solids), finely chopped
1. Put the kettle on, and warm the milk/cream together in a saucepan or in a bowl in the microwave.
2. Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add the 2 tbsps of boiling water and whisk to a paste.
3. Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.
4. Scrape down the sides of the pan and put it on lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.
5. Take off the heat and whisk in the finely chopped chocolate and candied chestnut purée, before pouring into 4 small cups or glasses, each with a capacity of about 150ml.
6. Cover the tops of the cups or glasses with cling film, letting the cling-film rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler.
Serve at room temperature, adding a blob of cream or top. I topped it with a marron glacé, a sprinkling of freshly grated nutmeg and cinnamon and served with chocolate macarons.
Don’t forget there are many more egg yolk recipes on le blog for all you macaron-making lovers.
Store your egg whites in a jam jar with a closed lid and keep in the fridge for 4-5 days – then you’re ready to make Parisian macarons!