Whoever said ‘nothing tastes as good as thin feels’ has clearly not ever eaten chocolate in the midst of a hormonal/life/pained artist meltdown where only chocolate will do. I have weeks where I can’t get enough of the stuff, and each bite feels like the first where I am quickly reminded of how fabulous the taste is. Whoever first stumbled across the seeds of the cacao tree is genius, pure genius. Chocolate is up there with coffee, no doubt.
The problem with my chocolate obsession is, I have to either go gun-ho or not at all. I can’t do it in halves. I have had these moments where I think I can buy a family block of chocolate and have a few squares at a time, stretching the block out over a week. Not possible. I buy the block, it’s gone overnight. It’s a realisation I have come to and therefore I only buy chocolate during one of those weekly (or two) binges. Then when I’ve had enough, I go cold turkey. Chocolate, is not to be done in halves.
Oh and when I hear of people that don’t like chocolate, I am stunned. Stunned. (How, why, how?)
Ingredients // makes 4 x 250ml pots (although given the richness I’d probably make 6 x 200ml pots next time)
200g premium dark chocolate (I use 70% cocoa, the bitterness combined with cream and mascarpone is bliss!)
300ml thickened cream
5 egg yolks, lightly beaten
¾ cup sugar
Pinch of salt
200ml thickened cream
3 tbsp icing sugar
1 cup caster sugar
¼ cup water
Melt chocolate in double-boiler, set aside.
To make toffee:
Place a sheet of parchment paper over a baking tray.
Place sugar and water into a small saucepan. Stir over low heat until sugar dissolves, wiping down sides of pan with a wet pastry brush to ensure all sugar dissolves. Once sugar has dissolved, increase heat to bring to a boil. Cook until mixture turns a light golden colour and remove from heat immediately once you see the colour change. Don’t stir the bubbling mixture too much or it may crystalise (been there, done that). Pour instantly over parchment paper, swirl to form an even layer and allow to cool. Once cool, break into shards.
To make pots:
Place cream, milk, egg yolks, sugar and salt into heavy-based saucepan, whisk over medium heat until combined. Continue to stir with wooden spoon for about 5 minutes until mixture coats the back of the spoon. Take off heat as soon as mixture sticks to spoon or yolks may scramble. If this happens, quickly take off heat and whisk mixture smooth.
Add chocolate to mixture, then gently blend with a stick mixer until smooth and chocolatey.
Pour chocolate into pots, refrigerate for at least 2 hours to set.
To make mascarpone topping:
Whip cream until soft peaks form, fold in mascarpone and sifted icing sugar. Pipe or spoon on top of chocolate pots and garnish with toffee pieces.
This stuff is riiiich so I’d do smaller pots next time. Even me, the chocolate-obsessed, would struggle to get through an entire 250ml pot of this stuff. My neighbours received a visit with two pots as payment for taking my dog for a walk (they love him). Fair trade I reckon, I can’t be staring at those pots in my fridge for too long.