Monday, March 24th, 2008...11:10 pm
Right Side Up Chocolate Shots
I’ve mentioned before that my bunny isn’t a fan of anything chocolate at all, which means that I don’t really get the opportunity to play with chocolate very often. And while I’m not the world’s biggest fan of the stuff, I do enjoy it now and then. So the only logical thing for me to do was summon my chocolate fan friends (to consume it) and check out the recipe – and this way I could do something chocolatey without the bunny whining about not having a share of the dessert.
As you’ll have read in CH’s post by now, the dish is really a white chocolate soup topped with chocolate whipped cream. The individual components are pretty easy to assemble, just melting the two types of chocolate separately in a bain marie, and mixing the white with single cream and milk to form a chilled soup (which actually tasted a little like condensed milk to me), and folding the dark (with a little cocoa powder) into lightly whipped cream, which is them loosened slightly with milk to form a mousse-like cream. Now for the assembly.
The first one I tried was a little strange – the chocolate cream definitely floated, but because I kind of carelessly plopped it into the glass, it ended up suspended somewhere in the middle. Much like a very sad, dark brown iceberg. Because of the texture, I decided to try and let it “cling” to the sides of the glass, which seemed to work, until I got from one side to the other (moving across the diameter of the glass), where the white chocolate soup splashed up a little.
Third time’s a charm, evidently, since I finally figured that since it was clinging easily to the sides, I should run a little around all the sides, then fill up the middle, essentially letting the dark cream cling onto the cream that was clinging onto the sides. If you understand my rather convoluted syntax.
At the end of the mild adventure (once I’d gotten it right – everyone else wanted a go at it), I re-read the recipe to run through the steps again in my head. It seems like I may have overwhipped the cream a little in the dark chocolate layer, as I was only supposed to whisk it “until it just starts to thicken”. I went a liiiittle further and got it to in between “just starting to thicken” and “soft peaks”, which is what got me to that texture which was a little thicker than I would have liked if I were meant to drink that shot through a tiny straw, but hey – it worked. And it went through a normal straw just fine.