When a cold front sweeps in, all I want to do is eat. Eat, eat, eat
I’m really trying not to eat too much and so I started my day with a super smoothie: Liquid Gold, coconut water, hemp, superfood powders, probiotics and all sorts of green stuff.
I’m going to end the day with liquid as well-wine- lots of red wine-and so I thought if I added a liquid dessert to my lunch it could hardly be considered EATING.
This is a rather complex way to make a simple hot chocolate, but then this is not just any hot chocolate.
The thickness is reminiscent of the delicious dark concoction we savoured in Italy, after each day of skiing.
Served straight from the machine into espresso or cappuccino cups, it was pure bliss after a day in the snow.
It’s a beautiful dessert, but not for the faint hearted. It’s sweet and rich and while cooking angrily spits and splatters before it yields into a smooth and mellow liquid.
But at least it cannot be considered as EATING.
Dark chocolate soup with toasted cinnamon croutons (8)
- ½ cup sugar
- ¼ cup water
- Pinch of salt
- 3 cups cream
- 3 cups milk
- 2 teaspoons instant espresso powder
- 700g chocolate
- Combine the sugar and water in a pan and cook till the sugar changes colour
- Bring to the boil until the syrup turns a deep amber colour then immediately remove the pan from heat and add the cream-it splatters, turns into a hard ball but eventually dissolves.
- Bring this mixture to a boil while stirring, remove from heat and add the espresso powder and chocolate.
- Stir until the mixture is smooth, divide the soup among 8 bowls and place a scoop of double thick cream, mascarpone or whipped cream on top. Add croutons and serve immediately.
- Ready bought flapjacks/crumpets
- Some melted butter
- Sugar and cinnamon to sprinkle
- Using a star (or other) cookie cutter, cut out shapes from your flap jack.
- Brush with melted butter and sprinkle sugar and cinnamon mixture on top.
- Pop onto a non-stick mat, place in a heated oven and bake until golden brown