To celebrate National Chocolate Week, Nottingham Chef, Craig Floate cooks up a really easy dessert for NottinghamLIVE, guaranteed to please all chocolate lovers.
‘Simple to make the night before and just whip out at a dinner party impressing all your guests’
Chocolate and orange pots, pistachio brittle – (Makes 4)
Ingredients-
- 120ml double cream
- 120ml full-cream milk
- 175g orange-infused dark chocolate (60% cocoa solids)
- Zest and juice of 1 orange – or an orange liquor
- 1 egg
- Handful of pistachios
- 3 tbs sugar
Method-
- Start by pouring the milk and cream into a medium pan. Place the pan over a medium heat and bring the mixture slowly to the boil, making sure it doesn’t boil over. Break up the chocolate into small pieces.
- Put the chocolate into a Thermomix (Blender) and add the boiling milk and cream mixture. Leave to stand for 30 seconds to allow the chocolate to melt.
- Gradually increase the speed up to maximum, whizzing the chocolate and hot creamy milk together for 30 seconds, until the chocolate is fully melted.
- Crack the egg into a cup and add it to the chocolate mix in the Thermomix. Whizz for a further 30 seconds.
- Pour the aerated mix into ramekins or kilner jars. Allow the pots to cool, then refrigerate for at least four hours.
- For the pistachio brittle, put the sugar into a pan and place on a low heat to allow a caramel to form, do not stir or shake the sugar or it will increase the risk of it crystallising. Once a nice golden brown colour has appeared add in the hand full of pistachios then gently mix around and turn out straight away onto a sheet of parchment paper and allow to cool fully. Once fully cooled, pulse in the Thermomix until it resembles a chunky dust stage that you can sprinkle.
Craig Floate
Fore information on Craig, visit:
Twitter – @Craigfloatechef
Facebook – craigfloatechef
