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Lindt: More than just a chocolate bar

Mon 15 Oct 2012

Lindt

Here in the OAE office, not only are we a little bit obsessed with cake, but also chocolate, so it’s particularly convenient that Lindt are a sponsor of the Orchestra.  Occasionally the office is treated to a sampling of this delicious chocolate which particularly pleases our projects director and keen cook Ceri Jones, who is a bit of a chocoholic.  Ceri managed to steal a bit of the Lindt 70% chocolate bar and took it home to create this indulgent but dairy free chocolate pudding.  Since it was such a success, Ceri has decided to share the recipe with you all…

She used coconut palm sugar in this recipe since it is has a lower Glycaemic Index than standard sugar, but if you can’t get hold of this from a health food store then replacing it with caster sugar would equally do the job.

Happy eating! (If you attempt to make this recipe and it comes out well- do send us a pic of you with your bakey creation.)

Ingredients (serves 5 in small ramekins)

160ml can of coconut cream 150g Lindt 70% dark chocolate 3 medium free-range/organic eggs tsp vanilla essence 2 tablespoons organic coconut palm sugar or caster sugar Cocoa powder to dust (optional)


Method

Heat the coconut cream in a saucepan on a very low heat for a few minutes. Break up the chocolate and add to the coconut cream.  Stir a few times and then leave for a few mins whilst the chocolate melts into the cream. Keep the heat on low since you don’t want the cream or the chocolate to burn. Meanwhile, separate the eggs and whisk up the whites with the coconut palm sugar till soft peaks form. When the chocolate has completely melted into the cream, stir a few times to ensure a smooth brown consistency and remove from the heat. When the creamy chocolate has cooled sufficiently, pour a little into a clean bowl containing the yolks and stir.  It is important to add a little at a time to bring up the temperature of the yolks or else they will scramble.  Gradually pour the rest into the yolks and combine well.  Finally fold in the egg whites till there is no trace of white – just a smooth brown chocolatey gorgeousness. Spoon the mixtures into ramekins, cover with clingfilm and place in the fridge for 2 hours to set.  You could make these a day in advance – making them a perfect no-last minute hassle dinner party dessert. When ready to serve sprinkle over some cocoa powder.

Ceri’s other recipes can be found here.

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