Food From 4th: Chocolate Pots with Hazelnuts and Mascarpone

FoodIn the woods around our farm in Ireland, there were hazelnuts galore. We had to cross a few fields to get to them, but we’d come back with baskets and bags full of them, and we’d be cracking and eating them all the time. Hazelnuts and chocolate is a great combination, which is enhanced by a dash of Frangelico, the Italian hazelnut and herb liquer.

Ingredients | Serves 4

300g good dark chocolate (75 per cent cocoa solids), choppedChoc pot

350ml milk

350ml double cream

6 egg yolks

100g caster sugar

50ml Frangelico

Toasted hazelnuts, finely chopped, to serve

 

Mascarpone Sabayon:

100ml double cream

7 egg yolks

105g caster sugar

250ml rum

125g mascarpone

2 egg whites

 

 Method

Preheat the oven to 150˚C/ Gas 2.

Put the chocolate in a heatproof bowl. Bring the milk and cream to the bowl in a saucepan. Remove from the heat and pour over the chocolate to melt it. Stir until smooth.

Put the egg yolks and sugar in a bowl and whisk until thick. Fold in the chocolate mixture and then stir in the Frangelico. Pour the mixture into 4 ramekins or ovenproof pots (150ml) and put into a deep baking tin. To create a bain-marie, pour hot water into the tin until it comes one-third of the way up the outside of the pots.

Put into the oven for 15-20 minutes until slightly set – there should still be a little wobble. Take out of the oven, cool, then chill in the fridge for about 30-40 minutes.

While the chocolate pots are cooling and chilling, make the sabayon. Whip the cream until stiff and keep to one side.

Have a bowl of ice ready, big enough to take the base of the bowl you are going to make the sabayon in. Put the egg yolks, 80g sugar and the rum in a heatproof bowl over a pan of simmering water and whisk until the mixture becomes very thick and reaches ribbon stage: that is, if you drop a little of the mixture from the whisk into the bowl it will make a ribbon-like trail and briefly hold its shape. Take off the heat and immediately plunge the base of the bowl into the ice to stop the mixture cooking further.

Fold the mascarpone into the whipped cream. Whisk the egg whites until they form soft peaks and slowly add the rest of the sugar, carrying on whisking until the mixture resembles meringue. Fold the mascarpone and cream into the cooled egg yolk mixture, then fold in the egg whites. Chill in the fridge.

To serve, spoon some of the mixture on to the top of each chocolate pot and sprinkle with chopped toasted hazelnuts.

 

The Clatter of Forks and SpoonsThis recipe appears in The Clatter of Forks and Spoons by Richard Corrigan

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