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5880 messages in 19 discussionsMore
Is there no end to my talents!
The next best thing to obesity:
Half pint single cream
7oz plain choc
1 tblsp brandy
Heat the cream until boiling
Add to broken chocolate and process until smooth.
Add the egg and brandy and mix well.
This says for 6 ramekins but I used to get 8 - it is nice served with crisp biscuits.
Sounds delicious. Had to look up single cream as I am not familiar with that. Doesn't look like that is available here in that states but looks like we would substitute half and half. Fat content is a little lower so I maybe would add a little butter but not sure how that would work. What do you think? For the chocolate do you use milk or dark?
I think the milk grades are: skimmed: 0% fat
1% (no name)
semi-skimmed 2.5% fat
"ordinary milk" 4%
"Jersey" or full-cream milk 5%
Single cream 12%
Whipping Cream 20%
Double Cream 40%
And you pay more for them if they are "organic"!
Dark Chocolate (about 70% cocoa)
[What a mind full of useless information that I have]
I'm a little confused - what's the egg for? Do you bake the ramekins? Is it like a chocolate custard then?
I'm just trying to get past the image of egg-drop hot chocolate.
No do not bake the boiling cream provides the necessary heat. The egg adds to the creamy silky texture.
Try it on a small scale and see if you like it!!
I just have to say I love the “photo” of you & your broom.
This may be a weekend tester for me. Have to add a couple things for the grocery list. I'll try with just the half and half. According to what I found that is 12% fat. What I found for single cream said it was 18%. I'll just keep trying until I get results that I like. Thanks for sharing!
Dark Cocolate - Yum! Where have you been all my life? Everyone I know swears by Milk Choc - ewwwww! Give me Dark Choc anyday!!!!
Where have I been all your life?
Putting on weight!
I forgot to tell you the calorific content of those little pots of heaven