I recently had to cook dinner for the gentleman friend who had shown that a lack of oven was no excuse not to provide a fantastic dessert, an excuse I had been hiding behind for quite some time (he made crepes suzette, complete with flames). Time being of the essence, I went looking for the easiest recipe I could find for an impressive dessert, and think, with some adaptation, this is it. It is very rich, so only serve a small portion. It would also make a lovely sauce for ice-cream if you don’t leave it to set. Serves 4
- 250ml of whipping cream
- 2 tablespoons of honey
- 100g dark chocolate
- 70g milk chocolate
- 1 teaspoon cinnamon powder, plus more for dusting.
- Melt the chocolate, honey, cinnamon and 100ml of cream in a saucepan over a very low heat and stir until combined.
- Meanwhile, whip the remaining cream until it forms thick peaks. I recently discovered this can be done with a hand held blender (did everyone else know this? ) in about 30 seconds, which was the best discovery I have made in ages (I lead a boring life)
- Leave the chocolate mix to cool, stirring occasionally.
- Add about 90% of the cream, folding into the chocolate mix.
- Pour into four small wine glasses.
- Leave to set for at least two hours.
- Top with a dollop of cream and a dusting of cinnamon.