Indulgent dessert with a hint of aniseed, quick and simple to make. In the early days of the Supperclub, 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.
600ml single cream
200g dark chocolate (70%), broken into pieces
3 tbsp icing sugar
1 tbsp Pernod, Ricard or Ouzo
Dry rose petals or candied violets for decoration
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.
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
Data source: USDA FoodData Central.