We don’t really celebrate Valentines Day in this house. We are way to cynical. Also the thought of my husband presenting me with some naff red roses and a Dairy Milk Tray make me cringe so hard it hurts.
This pudding is really quick but it’s got a sexy French name and I’m sure you could lick it from a spoon in a suggestive manner if you felt that way inclined, which is why I think it would make a very nice ending to a romantic meal. It needs at least 2 hours to chill in the fridge, but you could make the chocolate cream the day before and put the cream on just before you serve it.
Bonus point: there’s lots of whipping involved which is great for bingo wings.
- 150g dark chocolate, broken into pieces
- 3 egg yolks
- 300g double cream
- 150g whole milk
- 2 tbsp caster sugar
- 1/2 tsp vanilla bean paste
- 1 tsp rose water
- Put 150g of double cream and all of the milk in a pan and heat on a medium flame.
- Beat the egg yolks and 1 tbsp of sugar until pale and fluffy.
- Slowly pour the hot cream and milk mixture into the egg, whisking constantly.
- Return this back to the pan and cook over a low heat, whisking constantly, until it has thickened to the consistency of custard.
- Pour half of this on to the broken chocolate and stir until completely smooth.
- Pour the remaining custard into the melted chocolate and beat until smooth and glossy.
- Pour the chocolate cream into the vessel of your choice. Pretty tea cups, fancy glasses and jam jars all work well. As does a normal dish.
- Gently tap the pots of chocolate on the work top to get rid of the bubbles.
- Lick the bowl so that no chocolate goodness is wasted.
- After a minimum of 2 hours the chocolate should be set enough to decorate.
- To make the Rose scented chantilly, place the remaining cream and sugar into a bowl with the Rose water and vanilla. Whip until it forms soft peaks and is light and airy.
- Pipe or spoon on to the chocolate cream. Decorate with berries, rose petals and chocolate shavings.