This was my Easter dessert. And may I say….it was unbelievable. This has nothing to do with my culinary prowess but more with the lovely cookbook which I gave my husband for Easter.
I got this recipe from a cookbook I bought after reading its review on a lovely blog http://everythingclassified.wordpress.com
The author is Eric Lanlard and really..I am not a chocolate person but I would buy the book for this recipe.
I was inspired to make this cookbook by two things. First, my husband chose it. Second, I was in a chocaletería the other day and had a lovely selection of hot chocolates.
The chocolate used was Valor and it was lovely. There was a beautiful picture on the wall which made me appreciate the chocolate even more.
The chocaletería is in Alicante and not far from there, in Valencia, is a chocolate factory called Valor. It is a beautiful and yes, fascinating place to visit.
So, inspired by these, I went to work and found this to be an easy recipe which I will now serve as my Christmas Day dessert along with my fruitcake. Yep…it really is that good.
Great news should be shared and I have to share this with all of you!
4 cups milk
8 ounces semisweet chocolate coatsely chopped
1/4 cup firmly packed light brown sugar
2/3 cup cornstarch
4 tablespoons unsalted butter, cut into small cubes
2 teaspoons brandy
Set aside 2/3 cup of the milk and pour the rest in a saucepan. Add the chocolate and sugar and heat gently until the sugar dissolves.
Mix the cornstarch with the reserved milk in a bowl, using a wire whisk. Stir it into the chocolate milk and bring it to a boil stirring constantly. The mixture will thicken. Remove from the heat and add the butter. Then stir in the brandy.
Pour it into eight small cups or famekin dishes. (I put mine in ramekin dishes and a few in espresso cups because I thought they looked beautiful that way!) Let them come to room temperature and put them in the fridge for at least four hours. Remove them from the fridge 1 hour before serving.
You won’t regret it!
Enjoy! Xxxx Natascha