Ingredients
50 g dark chocolate
75 ml double cream
100 ml milk, plus...
2 tbsp milk
4 tbsp sugar
1 tsp instant coffee powder
2 large egg yolks
1 whole egg
Directions
This recipe is a hit. Dark, velvety chocolate pots that melt in the
mouth and flavours that linger on the palate. Truly delicious.
Melt the chocolate in a bowl set over simmering water. In a heavy
saucepan combine the cream, milk and 2 tbs of the sugar. Bring to the
boil, stirring. In a small bowl combine 2 tbs of milk with the coffee
powder and stir into the milk mixture with the chocolate.
Beat the egg yolks with a whole egg and the remaining sugar until well
blended. Add the milk mixture in a stream, whisking all the time.
Pour into three ramekin dishes and set in a pan of water. Cover with
foil and bake at 170 degrees C / 325 degrees F / gas 3 for 20-25
minutes or until just set. Remove and cool for 5 minutes. Uncover and
cool completely. Chill for at least 3 hours or overnight. Garnish
with a dollop of cream just before serving.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 3 servings
Pots Au Chocolat Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Recipes as an idea can be observed back into distant history, certainly as far as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the ancient cooks made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new spices and herbs created an increase in manuscripts on cookery, some of which still exist in academic collections. Over the next few hundred years, the wealthy families of Europe competed to lay on the most exotic banquets, and because of this chefs and their recipes were highly sought after. Even so, it wasn`t until the nineteenth century that cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, recipe books were highly popular mostly due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Pots Au Chocolat recipe.
