Las cosas claras y el chocolate espeso. (Ideas should be clear and chocolate thick.)
~ Spanish proverb
It’s fun experimenting with different flavours, and it’s so rewarding when the combination works! Last night, I decided to try putting together chocolate and chai, using one of Tessa Kiros’s recipes as a base (previously tested and found to be successful).
These are so easy to whip up, and you can leave them to bake merrily in the oven while you cook your dinner (just remember to take them out in time, and leave them to cool while you are dining!)
- Chai-spiced baked chocolate puddings
Recipe adapted and modified from Tessa Kiros’ “Falling Cloudberries”
150g dark chocolate
1 tsp vanilla extract
2 fiery masala chai tea bags (I used Dilmah’s)
2 eggs, separated
40g caster sugar
200ml pouring cream
Preheat the oven to 200°C. Put the milk, tea bags and chocolate in a heat-proof bowl and suspend over a saucepan of boiling water. Heat until the chocolate has completely melted. Stir often so the chocolate doesn’t stick, but take care not to break the tea bags. Add the vanilla. Remove the bowl from the heat, and throw away the tea bags.
- Whip the egg whites in a small bowl until fluffy peaks form. Set them aside and work quickly so the whites don’t deflate. In a separate bowl, whisk the egg yolks and sugar until combined. Whisk in a ladleful of the chocolate milk so that the eggs don’t scramble, then add the rest in a slow steady stream, whisking continuously. Whisk in the cream, fold in the egg whites and spoon the mixture into 6 oven-proof little ramekins.
- Set the ramekins in a deep baking dish. Carefully pour boiling water into the dish to come halfway up the side of the ramekins. Bake for 25-30 minutes, or until the puddings are slightly crusty on the surface. Remove from the water bath and leave to cool. Serve warm, or refrigerate and serve cold alone, with cream, or a very light dusting of icing sugar (I served mine cold alone).
- Yields 6 yummy servings.
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