Do you really think a sweet tooth determines our family holiday destinations? Well, perhaps it does, as it inspired these Black Forest Chocolate Cream Desserts! It has been 30 years since I last visited Germany and the same, ridiculous amount of time since I practised my rusty high school German. Mein Deutsch ist nicht gut! It was high time to visit.
We headed to the medieval town of Staufen, south of the Black Forest, a jewel nestled in between lush mountaineous forests, vines, cafés and bakeries.
What amazed us most about the region, is how clean and tidy the towns are. Everything is immaculate, even down to the neat stacks of wood piled outside geranium window-boxed freshly painted houses. It’s also the first time I’ve seen kids paddling about in the gutters! (Well, one of them was mine – was ist das?) The Germans seem particularly eco-friendly: bikes are the norm, an impressive amount of houses have flashy solar panels and their signposting is nothing short of perfection.
We stayed at the Gasthaus Krone (meaning ‘crown’), which is an excellent address in Staufen – including their Michelin ‘Bib Gourmand’ restaurant. Luckily the friendly owner spoke some French, since my painful phrases embarrassingly resembled a mix of German vocabulary, French grammar and stuttering English fillers-in. I am determined to return after doing some homework next time, but at least communication through food is easier!
Meandering down the main cobbled street, serenaded by a solo oboist trying to compete with the local brass quintet oompa-ing around the fountain, the castle ruins and vineyards majestically tower over the local wineries. The city crest is a shield with 3 wine glasses so when in Staufen, it would be rude not to taste; their welcoming barrels proudly strut their tasting offerings.
This is what holidays are made of: sitting back, people-watching, contemplating family postcards, nibbling on a salted bretzel and sipping at the local traditional grape varieties – including the oldest, Gutedel. Personally, I preferred the dry Muscat for white wines but their red wines shone high above the rest with some stunning Pinot Noirs, bursting with jam-like cherry fruits.
Staufen Castle, although now a ruin (built in 850), can be visited to admire the breathtaking vista of the Black Forest and Rhine Valley. Looking out the arched window, we’re reminded by such an enormous tree that we’re in black cherry country.
After such a climb during the heatwave, it was time to follow the tempting signs dotted around the town to the nearest cake shop. It didn’t take us long to discover the Café Decker, undoubtedly the best cake shop and tea salon in Staufen. It was so decadently, deliciously decked in cakes that we admittedly returned three times.
Black Forest Cakes, küchen, more chocolate cakes, redcurrant meringue pies and macarons were just some of the treats that would make anyone go off their sweet trolley. I think I put on three kilos during the week! So, switching to ice cream seemed a lighter idea: wouah! Teasingly steeped in Kirsch liqueur, it made an ideal excuse for an afternoon nap by the snoring river.
Back home, the Schwartzwald German trip provided inspiration for these gluten free Black Forest No Bake Cream Desserts back home: ideal for using up egg yolks and for serving with your chocolate macarons. What’s more, it’s holiday style: quick, easy, tasty and no bake!
Black Forest Chocolate Cream Desserts
Serves 8 (mini pots) or 4 (in wine glasses)
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: 2 hours
1 gelatine sheet (@2 g)
200ml whole milk
300ml single cream
3 egg yolks
150g dark cooking chocolate, broken into small chunks
1 tbsp Kirsch liqueur (optional)
16 fresh cherries (or Griottine cherries, soaked in Kirsch)
1. Soak the gelatine in cold water. Meanwhile break up the chocolate into pieces in a large bowl. In a saucepan, boil the milk and cream.
2. In another bowl, whisk together the yolks and sugar until light and creamy. Pour over the hot milky cream, mix and transfer back to the saucepan.
3. Whisk vigorously over a medium heat until the cream thickens. Take off the heat then pour over half of this hot cream on to the chocolate. Stir until the chocolate melts, add Kirsch (if using), the gelatine (squeezed of any excess water) and then whisk in the rest of the hot cream.
4. Transfer to 8 mini serving dishes (or 4 if you’re greedy like us), cool and chill for at least an hour. Decorate with fresh dark cherries and/or Griottine cherries soaked in Kirsch and a scoosh of Chantilly cream*. (Or why not roast cherries with a splash of Kirsch as Jamie Schler does at Life’s a Feast?)
* If you have a siphon, fill it up half way with chilled cream (no less than 30% fat) and splash in a couple of tablespoons of Kirsch or cherry syrup, fit with the gas canister, shake and chill for a few minutes. Instant, homemade lighter-than-light cream!