OK, OK, OK I know what you're going to be thinking that this is a crazy recipe to feature in January, it's chocolatey and calorific....... BUT it's such a simple dessert that quick to make and is a sure fire way to impress guests at a dinner party as it's delicious.
I originally made this to serve alongside Christmas Pudding so there was a bit of variety at the dinner table but it's very rich so would suggest if you want a smaller portion to half the recipe as it otherwise serves 10 people!
Recipe (Serves 10).
200g/7oz plain chocolate
100g/31/2 oz caster sugar
4 egg yolks
2 tbsp brandy or baileys
570ml/1 pint double cream
1. Line a 20cm/8'' spring-form or loose bottomed tin with clingfilm and lightly oil the film.
2. Break the chocolate up into pieces and drop into a food processor. Blend for a few minutes until just a few pieces remain in otherwise powdery chocolate (see picture below). If you don't have a food processor you can grate the chocolate instead.
3. Measure the caster sugar into a pan with 90ml/3 fl oz water and gently heat over a low heat until the sugar has dissolved, stir this occasionally. Turn the heat up and briskly boil for 3-4 minutes, or until it has become a thin syrup.
4. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. If required add a little more boiling water if there is still some unmelted chocolate. Add the egg yolks and process for a few seconds before adding the brandy or baileys. If you're not using a food processor you can just beat the ingredients together.
5. In a separate bowl beat the cream to a soft consistency then fold in the chocolate mixture.
6. Spread the mixture into the prepared tin and level off the top with the back of a spoon, cover with clingfilm and transfer to the freezer for a minimum of four hours to freeze.
7. To serve: Remove from freezer, transfer to plate and release from tin. Allow to soften slightly before serving, decorate with strawberries, raspberries, icing sugar etc.
Sorry that this is such a decadent pud but you must give it a try if you're a chocolate fan like me and like something that is simple to make but is tasty. I think a biscuit base to this might also be quite nice which is something I'm going to experiment with the in the future.
For more information you can click on the link to BBC Food.