Monday, May 30, 2011

cold fondue for warm lovers

for eating with a spoon or dipping

- adapted from a nigella recipe

Ingredients
180g of best quality chocolate broken up (I have tried this recipe with dark and milk)
200ml double cream
145ml full fat milk
1 cinnamon stick
1 tsp vanilla essence (the good stuff not the imitation stuff)
1 free range egg

Method
Buzz the chocolate into tiny bits in your food processor
Put the cream, milk and cinnamon stick (whole) and vanilla into a saucepan and heat gently until almost boiling
Once heated through carefully remove the cinnamon stick and pour into the processor. Let it sit for 40 seconds then buzz it for 30 seconds
Crack the egg into the processor and give it another buzz for 45 seconds
Pour into a cute dish and set it in the fridge for 5 hours

*To avoid a skin/crust forming (personally I like a bit of a crust to break through) settle a piece of cling wrap onto the top of the fondue before popping it into the fridge.  You want the cling wrap to be in full contact with the fondue, smooth it gently with your finger tips to eliminate any air bubbles.