Sunday, 1 July 2012

Whisky Cardomom Chocolate loveliness

Dear Readers, 

Firstly, sorry for my absence of late. I'm in (what I hope will be) the final stages of editing my book and what with my fab-u new German class I haven't surfaced for yonks.

Still, a girl's gotta eat, right?

So today, when we were preparing a lovely Sunday roast, I stumbled a chocolate dessert recipe that is so simple and versatile, its suitable for most, including (with some tweaking) dieters, vegans and (if you remove the whisky) non-drinkers and so on (insert your dietary need here). Essentially its a classic, but with a little play I'd like to think I've enriched let me know.


Roche's whisky cardamom chocolate puds

(makes 2 servings)

A slug of Raphy's special Jura whisky (woops! But he forgave me when he tasted the puddings)

4 generous tablespoons* of fine cornflour

4 tablespoons of cocoa powder

2 spoonfuls of raw cane sugar (or sugar product of your choice, or try with Agave nectar)

4 cardomon pods, ground with pestle and mortar

400ml or so of milk of your choice.

For my base I took a chocolate pudding mix (schoko-pudding auf Deustch, how cute) from the supermarket, which, laughably, consists of all of two ingredients, cornflour and cocoa powder. Both of these goodies may well be in your store cupboard already. 

To this I added about two or three generous spoonfuls more of cocoa, because I wanted to achieve an intense dark chocolate taste and the schoko-pudding mix looked rather pale**. Then I ground up 4 cardamom pods with a pestle and mortar (after grinding remove the shells of the pods and use only the ground-up seeds).

In place of dairy milk I used oat milk. Of course you can use cow's milk and indeed cream for a richer, more indulgent variation. Stir 6 spoonfuls of the cold milk into your chocolate-cornflour base (you're aiming for a creamy consistency here, judge it by eye) and heat the rest on the stove to almost boiling point. 

The cold mixture will form a beautifully rich chocolate paste, to which you should add your sugar to taste and ground cardamom. 

When the milk is approaching boiling point, pour it over your chocolate mixture and stir together and then immediately return to the stove on a moderate to high heat. Continue stirring with a whisk, and very quickly your mixture should begin to thicken. Glorious. 

Only when removed from the heat, add the whisky, (we really don't want this to cook out, people). 

Pour into nice (sturdy, heatproof) glasses or ceramic ramekins. When cooled, you may like to add a layer of whipped cream, about a finger thick, or indeed a non-dairy equivalent (soya cream? get hunting). Allow to cool in the fridge for at least a couple of hours, or until dinner time! 

Dust with cocoa powder over to serve.

Cardamom and whisky compliment each other beautifully, but if you're avoiding liquor I also find that the cardamom and cocoa combination is rather intoxicating as well. 
*by which I mean ordinary spoons for eating, and not large serving spoons.
** My 'schoko pudding' base from the supermarket was 4 parts cornflour to 1 part cocoa powder, whereas my mixture used roughly even amounts of both.  

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