These rich, smooth, velvety – very decadent – creations turn eating chocolate into an art form. They’re dense and truffley and very simple to make. I serve them in glass dishes but you could also use little demi-tasse coffee cups or small ramekin dishes instead. They are the perfect dessert to linger over and taste as luscious and stylish as they look.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 oz (170 g) nut-free plain chocolate with at least 70 percent cocoa solids||4-8 tbsp whipped cream or Chantilly topping|
|1 tbsp brandy||1 tbsp nut-free cocoa powder for dusting|
|7 fl oz (200 ml) double cream|
Break up the chocolate and place in a bowl over a pan of hot water, ensuring that the bowl does not touch the water. Stir until melted.
Warm the brandy and cream in a saucepan until hot but not boiling. Stir into the melted chocolate until completely blended.
Spoon the mixture into 4 small ramekins, glass dishes, or demitasse cups. Chill until firm.
Decorate each with 1–2 tablespoons of whipped cream or Chantilly topping and sift the cocoa powder over the top.
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