THIS simple pudding was developed by Sylvain Jamois for Green & Black’s Organic Ultimate Chocolate Recipes cookbook. Serves six.
200g dark chocolate (70% cocoa solids), broken into small chunks
100ml just boiled water
1 tsp vanilla extract
125ml whipping cream
175ml whipping cream, whipped
150g blueberries or bilberries
1 tbsp caster sugar
Melt the chocolate in a microwave or bowl over a pan of simmering water. Take off the heat. Add the hot water to the chocolate and vanilla extract. The water must be added slowly.
The chocolate will look grainy. Keep mixing until a smooth texture is reached. Add cream.
Pour into six small glasses or ramekins and leave to set in a cool place for at least 45 minutes before serving.
Garnish with whipped cream. To make a coulis warm half of the berries with sugar, then pass through a sieve and cool. Top with berries.
-The Daily Telegraph