This chocolate recipe is not for the faint-hearted but, once tried, you'll be tempted to make it again and again - especially as it’s so easy. If you don’t have espresso cups or glasses, pour the mixture into the smallest ramekins or moulds you have and, once set, scoop into small bowls.
- 125 ml (½ cup) milk
- 125 ml (½ cup) pouring cream
- 65 g dark chocolate, finely chopped
- 1 tsp Dutch process cocoa
- 1 small pinch garam masala
- 1 large pinch ground cinnamon
- 3 egg yolks
- 2 tbsp caster sugar
- thick cream and raspberries, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 hours
Preheat the oven to 150°C.
Place the milk and cream in a saucepan and bring to just below the boil.
Place the chopped chocolate, cocoa and spices in a bowl, pour over the hot cream mixture and stir until melted and smooth.
Whisk the egg yolks and sugar together until well combined, then gradually whisk in the hot chocolate mixture and stir until smooth. Strain the mixture through a fine sieve into a jug. Divide the mixture among six 80 ml (⅓ cup) capacity espresso cups or glasses and place in a roasting pan. Pour in enough hot water to come halfway up the sides of the cups, then cover loosely with foil and pierce the top to allow any steam to escape. Bake for 30 minutes or until just set. Remove from the water bath, cool, then refrigerate for 2-3 hours or until firm. Serve with thick cream, raspberries or orange segments, and crostoli or other sweet wafers.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Tiles by Onsite Supply. Wooden crate by Koskela. Spoons by Dinosaur Designs.