Another Lazy Sunday Morning. I've just let the dogs out to graze in the garden and chase after the blackbirds poking around the freshly cut grass. Husband's catching up on sleep after ten days of time zones and jet lag, and the teenagers never get up before their internal alarm clock says need....food....now. On Sundays, breakfast is at noon, and lunch is whenever. Our otherwise scheduled life gets put on hold, and today we're all allowed to be in a daze.
Yesterday I had a craving for something chocolate, so I drove to Jalan Merah Saga, a street lined with cookware boutiques, a cooking school, an Italian deli, a French bistro, a butcher, and a pet shop. Everything I need, and want, in one stretch! I popped into the cooking school to get a supply of Valrhona cooking chocolate to make the rich, dark and delicious Chocolate Pots which we'll enjoy after dinner today, whenever that will be.
Valrhona Cholocate Pots
from Shermay's Cooking School
300 ml whipping cream (35% fat)
200g Valrhona or other good dark chocolate, with 53-70% cocoa solids
2 large egg yolks
3 tablespoons liqueur of choice (Grand Marnier, Kahlua, etc)
1 tablespoon pure vanilla extract (for a non-alcoholic version)
20g unsalted butter
chocolate powder for dusting
Over medium-low heat, bring the cream to a boil in a heavy-bottomed pan, until cream just starts to bubble slightly.
Immediately remove from heat and add the chocolate pieces. Allow the chocolate to rest and melt in the cream for a few minutes then stir with a whisk until smooth.
Add in the egg york, stirring continuously to avoid curdling. Add liqueur or vanilla extract, then butter. Stir well until blended.
Pour into espresso cups or any small individual pots. Cool to room temperature then transfer to fridge to set for about 2 hours.
Dust with cocoa powder or sprinkle with chocolate shavings just before serving.