For lovers—or simply for chocolate lovers—there’s plenty to love about this easy recipe that results in light, chocolaty, creamy perfection.
Serves 6
3 tbsp cocoa powder (Dutch-processed works best)
1 tsp instant coffee powder (this helps to bring out the chocolate flavor)
7 tbsp hot water
9 oz bittersweet chocolate, finely chopped
2 cups whipping cream, chilled
4 tsp granulated sugar
pinch of salt
Mix cocoa, coffee, and hot water in a small bowl and set aside.
Melt chocolate in a large metal or glass bowl set on a saucepan filled with an inch or so of simmering water; stir gently until smooth, then remove from heat and let stand for a few minutes.
Whisk the cocoa mixture into the melted chocolate until smooth.
Using a stand mixer or hand mixer, whip the cream, sugar, and salt in a clean bowl at a medium speed until the cream starts to thicken, then at a higher speed until soft peaks form.
Use a whisk to fold one-third of the cream into the chocolate mixture. Then, using a rubber spatula, gently fold in the remaining cream until all the white streaks are gone. Chill in the refrigerator until set, at least 2 hours. Serve with seasonal fruit.
~
Pairings: a Compendium of Beloved Recipes and Books from the Chefs of Nelson, published by the Nelson Public Library, showcases choice recipes from 26 Nelson chefs—plus their favourite books! Pairings is available at the library and around town.
