The Belgian chocolate brand, Godiva, recently launched its first ever chocolate challenge in the UK. The aim of the competition was to create the best ever chocolate dessert taking into account taste, texture and presentation. From a shortlist of ten, four finalists will be invited to create their desserts in front of a panel of judges, including William Sitwell and Mark Hix. The winner will have their dessert served in one of Hix's London restaurants and all four finalists get a five star trip to Belgium. A nice prize all round and I was keen to get involved. I was sent some Godiva white and dark chocolate pearls to create a dessert for this very purpose.
plum amaretto ice-cream very much in mind, I decided to create a rich chocolate custard flavoured with Amaretto and topped off with whipped white chocolate ganache and crushed amaretti biscuits. Served in little coffee cups, I was hoping these little chocolate pots would do the business. And they did.
I was impressed how easily the white chocolate pearls melted: I often have problems with white chocolate. The dark chocolate pearls were quite sweet and I couldn't detect any particular complex flavours, so it worked well with the strong taste of Amaretto. If you are having problems tracking down Godiva chocolates, you can now buy them from their online shop.
I was sent some Godiva chocolate pearls to try out. I was not required to write a positive review and as always, all opinions are my own.
- 100 ml milk
- 175 ml double cream
- 3 large egg yolks (I used 2 duck egg yolks)
- 125g dark chocolate (callets or chopped)
- 1 tbsp Amaretto
- 3 Amaretti biscuits + 6 to serve
1. Place egg yolks in a bowl. Heat milk and 125ml cream until near boiling then pour over the yolks whisking vigorously.2. Pour back into the pan and place over a very low heat. Add the chocolate and stir until melted.3. Add the amaretto and continue cooking, whisking occasionally for about 5 minutes, until the mixture is thick enough to coat the back of a spoon. Be careful not to overheat or you will get scrambled eggs.4. Pour into a jug by way of a sieve to take out any egg that might have scrambled. Pour into your serving cups or pots and leave to set for a few hours.5. Melt the white chocolate in a pan over hot water and leave to cool slightly. Add the remaining 50 ml of cream, then whisk until soft peaks form.6. Spoon or pipe some cream onto the chocolate pots, then sprinkle with some crushed amaretti. Serve with a whole amaretti biscuit on the side.
DetailsYield: 6 small coffee cups or 4 slightly bigger ones