not that that's such a bad thing... chocolate custard made with 70% Callebaut Origine Equador chocolate given to me by Rosella from Okie Coco to use at the recent cooking demo I did at the Lincoln Christmas Food and Gift Fair, is a bloody good thing... I love that this dish is as basic as basic gets but with added divine luxury... quite heavenly if you ask me...
one chocolate swirl loaf - recipe to be found here
300ml double cream
4 large free range egg yolks
2 tablespoons caster sugar
50g very good quality darkest chocolate
- slice your bread, generously butter both sides and lay the bread into a shallow baking dish then sprinkle generously with cinnamon
- in a pan, gently heat the milk and cream till just about to boil, then take it off the heat and whisk in the egg yolks and continue to whisk as the custard thickens... whilst it's still warm add the chocolate and whisk until it all melts gloriously into the custard.
- pour over the bread an then bake on 170 for 15 mins until bubbly and hot
eat and of course, enjoy!