Those of you familiar with The Guesscipe Book will know of my ethos of the artful approximation and personalised adaptation of recipes. That’s why I keep them vague and suggest alternatives where possible. I don’t like baking. I respect it, and I respect those who do it. However, the careful attention and borderline scientific skill it requires just isn’t for me. That is why there are no Guesscipe desserts.
Until now. This one felt right. I do hope you enjoy it. Use whatever fruit flavour you like to put with chocolate – orange, strawberry, raspberry etc.
- Dark Chocolate (a large bar, approx 4 ounces)
- Cream (double or single, WITH the vodka this should be around half a pint)
- Fruit (fresh or tinned)
- Corn Flour
- By either smashing or slicing, break your chocolate into pretty darn small shavings (this is important for the speedy melting) and put in a large bowl. Throw in a pinch of salt.
- In a saucepan, bring the cream to the boil. Add the vodka – as much as you like depending on how strong you want the flavour. I used about 2 1/2 shots. Obviously, substitute cream amounts for more vodka.
- Add about 4 tablespoons of sugar and dissolve, then remove from the heat.
- Pour the cream mixture onto the chocolate and begin stirring quickly. Soon you’ll end up with a beautiful dark mixture.
- Pour this into ramekins and leave to set in the fridge – when set it should be able to hold its shape perfectly. Overnight is a good idea.
- Put the fruit into a saucepan with a few teaspoons of water over a medium heat. The water will soon begin to boil out of the fruit until you have a fairly wet mixture.
- Add a few teaspoons of sugar to help along the way and add sweetness. Cook for a further 20 minutes or so, until the liquid tastes of the fruit
- Optional step: pass the mixture through a strainer to make a completely smooth sauce, then return to the heat.
- In a bowl combine a few teaspoons of cornflour with water, then add to the fruit mixture. Bring to the boil to make it thicken. Taste and adjust.
We have a few suggestions/options here.
“The Dollop” – A single spoonful
“The Top Layer” – Smother it on
“The Purist” – Who needs fruit?
“The Core” (to achieve this, the sauce was added whilst the ganache was only semi-set)
These will happily keep in the fridge, covered, for a week or so…but why would you wait that long?!
Got any other boozy desserts you love? Thoughts on baking? Let’s hear it in the comments below!