Chocolat Angelique

Confession time - I'm a bit obsessed with Virginia Woolf and the Bloomsbury Group.  I think I've read everything about them and by them!  And I have a large portrait of Virginia on my loungeroom wall.  Mmm, a bit like my obsession with Frida Kahlo...  So it will come as no surprise that I have a book called The Bloomsbury Cookbook, which I reviewed here some time ago.  (I made a savoury omelette from the book then.) 

I was flipping through the book again recently, and this dish caught my eye: a dessert this time.  It's from an unpublished cookery book by Angelica Garnett and her hubby David, a renowned gastronome.  She was the daughter of Vanessa Bell (Virginia's sister) and Duncan Grant, who was at one time the lover of Angelica's husband David.  Confused?  Yep, me too.  I think they all slept with each other at some stage:-)  Oh, and David was waaaay older than her too.  This rich and creamy number is a fair bit like Nigella's chocolate pots in taste and texture, which I make regularly.

so very dark, so very creamy, so very chocolate-y

(You will need a spare 35 minutes or so to make this recipe, though most of it is just making sure it doesn't boil over)

Serves 4:

ingredients:


70g. (2.5oz) of butter

250 mLs full-fat milk + 175 mLs pure cream = 425 mLs (3/4 pint) 

50g. (scant 2 oz) caster sugar/vanilla sugar

90g. (a hefty 3 oz) of dark chocolate (I used 70% cocoa), grated or chopped into small pieces

3 tbs of rum - (make it 45-50 mLs)

a handful of pecans and/or macadamias chopped, to serve (optional)

a good big pinch of sea salt flakes, to serve (optional)



Method:


Grab a small (though high-sided if possible) saucepan, throw in the butter and melt on a medium heat till it starts to sizzle - you will hear it sizzling away at you :-)

Stir in the milk/cream mixture and the caster sugar, with a wooden spoon (as Angelica instructs)

Now chuck in the grated/chopped chocolate and stir in well

Bring it to the boil on medium heat, then turn it down to low, but make sure it is simmering/bubbling away gently the whole time

Keep a good eye on it!  I nearly had a disaster of the boiling-over kind when I stepped away at the beginning :-)

You will need to stir it every few minutes, for about 25-30 minutes till it has reduced by about half, and stays on the back of your wooden spoon when you run your finger through it

Now stir in the rum, and pour into 4 small cups or ramekins

Into the fridge it goes for at least 6-8 hours, but I firmly recommend overnight, my friends

Sprinkle on the nuts and salt if using, and savour the richness


Notes:


Try using vanilla sugar, for that extra bit of flavour

I used Lindt chocolate which comes in a thin block, and zapped it in the food processor - so much faster and less messy than chopping or grating

Use any liquor of your choice, and any nut you like

I strongly suggest sprinkling on those sea salt flakes!  It really picks up the flavour, and cuts the richness

I have to confess I cooked my Angelique just a wee bit too long, and it started to go grainy.  It still tasted great, and the next night when we finished them off, it had smoothed out completely

zap the chocolate into small shards

melt the butter; stir in the milk/cream/sugar and chocolate

bubbling away for about half an hour and looking kinda icky :-) 

you end up with about half a litre of smooth chocolate cream 

throw on the nuts and sea salt - winner!

I promise you the sea salt adds such a delightful fillip of flavour to the rich creaminess of this dessert.

the original recipe from the book

I had to do a bit of adaptation here, as the recipe is rather ... minimalist in details:-)  This recipe was invented by Angelica during the Second World War, when butter and sugar were rare commodities, though somehow the Bloomsberries always seemed to be able to procure glorious food and drink.   

artwork © Sherry's Pickings