Indulgent dessert with a hint of aniseed, quick and simple to make. In the early days of the Supper club, I used to make a trio of chocolate desserts. One was this pastis cream along with strawberries dipped in chocolate and little squares of chocolate marquise.
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 600 ml single cream
- 200 g dark chocolate (70% cocoa) broken into pieces
- 3 tbsp icing sugar
- 1 tbsp Pastis (Pernod, Ricard or Ouzo)
- Dry rose petals or candied violets for decoration
Instructions
- Put the broken chocolate pieces in a bowl.
- In a pan over a medium heat, add the cream and bring to just below boiling point, remove from the heat and pour over the chocolate. Leave to stand for a few minutes, add the icing sugar and whisk until smooth and all the chocolate has melted. Add the pastis then pour into 6 little pots and chill for a few hours.
- Serve decorated with dry rose petals or candied violets.
Nutrition
Calories: 396kcalCarbohydrates: 18gProtein: 2gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 116mgSodium: 40mgPotassium: 97mgSugar: 14gVitamin A: 1013IUVitamin C: 1mgCalcium: 69mgIron: 1mg
Tried this recipe?Let us know how it was!