Sunday, October 01, 2006
I've actually written about Nigella's Chocolate Pots before, but they're well worth repeating, especially since I forgot to take a picture that time. I made these the other night as a small and simple dessert. Unfortunately, I used lower-fat milk and didn't have time to let them set for more than four hours, so they were a bit runnier than I remembered. But lesson learned, I will have more time, and better milk, next time.
A note on my cups. I love these gorgeous little porcelain cups that look just like cheapie plastic cups that have been scrunched up. I first saw them in one of the Nigella books when it came out, and looked for them everywhere. I finally found them (this was some years ago) in a small store that had all kinds of interesting things, as far as interior design goes. I promptly bought them, ignoring Per who was whining about their surpreme ugliness the whole time. (He still hates them.) Now, they became popular about a year ago, and I've seen them in several places, and several colors and several sizes.. but mine are the original. I do take some pleasure in that.
175 g dark chocolate
100 ml milk (full-fat!)
150 ml cream (full-fat here too, heavy cream or double cream, or whatever it might be called in your country.)
itty bitty pinch of allspice, ginger or cardamom
Blitz the chocolate in a food processor. Heat milk and cream until almost boiling, then add spices. Pour into the food processor, hang on for a second or two, then blitz for 30 seconds. Add the egg, blitz again. Pour into small cups and let set in the fridge for at least six hours.