FABULOUS FOOD with Patrick Harris

Breaking the rules
first time up!

Our monthly Channel food columnist is Patrick Harris. Patrick is a City & Guilds of London trained chef. Having worked in prominent restaurants, both locally and abroad, he now looks to combine his culinary knowledge to that of a more healthy style of eating without sacrificing quality and taste. You can contact Patrick on rpm1@xtra.co.nz.

Crème Chaud Chocolat
(Hot Chocolate Cream)

I am going to break the rules first up. Why? I earn the right by exercising frequently - do you? So let’s get this dinner party started with “the end in mind".

Whenever eating out my first thought - what’s for pudding? Top of the list would be either a Brulee or something chocolate. Thereafter, anything goes although my preference is always for something classic. A great Brulee or chocolate dish can be like coffee made by your preferred barrista, if not made with care and great control you can be left “bitterly” disappointed.

This recipe is so basic - in fact so much so that its simplicity belies the outcome. With only four ingredients and the choice to add optional extras (I always add the liquor) you will be in chocolate heaven. Taking care during preparation, controlling oven temperature and attention to the timing of cooking will deliver a velvety rich wicked chocolate fix – Enjoy!

Ingredients

✔   150 grams extra bitter chocolate (70% cocoa)
✔   60 grams butter - diced
✔   15 grams (1/2 cup) Splenda – granulated
✔   3 whole eggs

Optional:

Shot of Grand Marnier*
1 Tbsp. LSA**

* Or use your preferred liquor of choice –
I.e. rum or Crème de menthe.
**LSA = ground linseed, sunflower seeds and almond.

Method

Break chocolate into pieces then melt over a bain-marie (pot of simmering water, not boiling) add diced butter stir until combined (add LSA here if using) - set aside.
Whip eggs and Splenda (add liquor here if using) vigorously with a whisk until you obtain a light bulky foam, continue over the bain-marie until you reach a very creamy texture that becomes stable. This is your sabayon base.
Ensure eggs do not cook or you may end up with scrambled eggs - remove bowl from over the bain-marie intermittently throughout process to avoid this happening - always continue whisking covering the whole base of the bowl – use an electric mixer with a whisk, which will make the beating much easier.
Blend chocolate and butter into mixture folding in until just combined - it is ok to look not completely mixed altogether.
In buttered ramekins - pour mixture and cook on a oven tray at 220c for 10 minutes.
Serve with vanilla ice cream and eat right away.