Dou­ble Choco­late Creams

A de­li­cious treat, choco­late is a great feel-good food

Reader's Digest Asia Pacific - - Con­tents -

De­li­cious, ver­sa­tile choco­late

Prepa­ra­tion 15 min­utes plus chill­ing Cook­ing Nil Serves 6

200 g dark choco­late (70 per cent co­coa) 1¾ cups ready-made cus­tard, at room tem­per­a­ture 1 ta­ble­spoon brandy or other liqueur ½ cup whip­ping cream 30 g white choco­late, finely grated

1 Chill 6 drink­ing glasses. Melt the dark choco­late in a heat­proof bowl set over a saucepan of gen­tly sim­mer­ing wa­ter. Stir un­til melted and smooth, about 3 min­utes. 2 Pour in about one-third of the cus­tard and stir lightly. The choco­late will be­gin to thicken and be­come glossy. Don’t over­mix – a cou­ple of large scoop­ing stirs are enough. Pour in the re­main­ing cus­tard and stir to com­bine with the choco­late. Stir in the brandy. The mix­ture will thicken as the choco­late cools. Spoon into the chilled glasses and place in the freezer to chill for 20 min­utes, or un­til set. 3 Whip the cream un­til it holds its shape. Stir in white choco­late. Spoon into the glasses and serve im­me­di­ately.

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