Dark Chocolate Puddings with Anis

This dessert is alot better in your mouth than on your hands ... Now the weather is getting cooler, this is a great warmer-upper! HINT- if you flour the bowls, you can let these cool and turn them out. Then you have an interesting snack! Just be sure you watch for the chocolate when you bite in. :o) katrin

whole anis seeds - a teaspoon of
300 gram dark chocolate
250 gram butter
1 espresso coffee / strong

300 gram sugar
6 eggs
150 gram walnuts
200 gram flour

if you have a nut allergy then leave out the nuts, as they supply interesting texture but without you can simply enjoy the chocolate on its own ...

crush anis, add to espresso.
melt chocolate and butter, let cool.
whip eggs and sugar together until fluffy.
sieve in flour, add nuts to chocolate and butter.
pour into 6 small oven proof ramekins.
bake for 15 minutes at 180 degrees celsius.
serve warm with creme fraiche or ... orange sorbet?

** BE CAREFUL - THE PUDDING SHOULD BE RUNNY INSIDE - THIS MAY BE V HOT WHEN YOU BITE IN **

enjoy! :o) katrin

Recipe: Rosemary Pots aux Chocolat

I have a rosemary bush in the garden that is as tall as me ... what to do with all this rosemary?! while a Fall herb, it can be nice and refreshing when mixed with lemon and ... dare I say chocolate? :O) of course I dare.

juice 1/2 fresh lemon
100 gram sugar
120 ml white wine
2 sprigs fresh rosemary
75 gram dark chocolate
250 ml cream

Heat lemon juice, wine and sugar in pan until sugar dissolves.
Strip rosemary leaves and add with finely grated chocolate to mixture.
Add cream and bring to gentle boil.
Reduce to a simmer and cook uncovered for 30 minutes.
Stir mixture together, remove from heat, strain rosemary leaves.
pour into 6 small glasses, let cool, gently chill.

Recipe: Basil Ganache filled Tuiles

200 gram dark chocolate
100 ml creme fraiche
24 fresh basil leaves
One batch Tuile dough.

Melt chocolate, add creme fraiche and basil leaves.
Leave to infuse at room temperature and sieve ganache leaving behind basil leaves.
Do not refrigerate.
In oven and wrapped around handle to form half closed tubes.
Fill 6 tuiles with ganache, when cool, from each end.

Enjoy! Katrin

OH! Tuile dough .... :O)

250 gram white sugar
100 gram melted butter
150 gram flour

2 eggs

let dough rest for 10-15 minutes
180 C or 350 F oven

spread dough on heated baking sheet, spread out a good sized circle.

slide up with a spatula and wrap on handle of wooden spoon.

slide off when cool.

should be used soon! humidity in air makes them soft.