Ooooh, these little chocolate pots are really va va voom! The rich dark chocolate has a little more than a hint of warmth provided by allspice, cinnamon and cayenne: hidden depths that add to the pleasure of delving into these lovely little pots of naughtiness. And then, the Madeleines: their elegant appearance and light, delicate flavour are enhanced by a gentle orange flavour and then the party arrives with the distinctive kick of tequila (in the icing – a new one on me!) A really lovely and different pud that’s dead easy to knock up and can be prepared in advance!
What you need…
200g 70%+ dark chocolate, chunked
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
Pinch of sea salt
6 happy eggs, separated, plus a further 2 egg whites
Pinch of cream of tartar
40g golden caster sugar
A handful of slighty crushed pistachios or cocoa nibs
for the Madeleines
1 x Madeleine tin, lightly buttered and dusted with flour
100g plain flour
100g caster sugar
100g unsalted butter, melted and cooled
Dash of vanilla extract
Zest of 2 oranges, finely grated
1 tablespoon orange juice
Pinch of sea salt
25g icing sugar
10ml aged Tequila
What to do…
Preheat your oven to 170°c / 325°f / gas 3.
Starting with the chocolate pots, place the chocolate, spices and salt into a heatproof bowl set over a small saucepan of simmering water over a low heat. Gently melt, stirring occasionally. Remove from the heat and allow to cool slightly.
In a large bowl, use a handheld electric whisk to beat the egg yolks until thick and creamy. Then, tip into the melted chocolate and beat to thoroughly incorporate. Set aside.
In another bowl, whisk the egg whites until frothy. Add the cream of tartar and continue whisking, gradually adding the sugar, one spoonful at a time, until soft peaks form.
Using a metal spoon, add one third of the egg whites into the chocolate mixture and beat like mad to loosen. Then gently fold in the remaining egg whites until just combined, with no white streaks. Divide evenly between 6 serving bowls, glasses or in my case, coffee cups. Cover with cling film and pop into the fridge for at least 3 hours.
For the Madeleines, tip the flour and sugar into your food processor and whizz to mix together. Pour in the melted butter, eggs, vanilla, orange zest and juice plus the salt.
Put a heaped tablespoon of batter into each of the moulds in the Madeleine tin and bake for 15-20 minutes, until golden and springy to the touch. Remove from the oven and set aside to cool.
Meanwhile, mix together the icing sugar with the tequila and then, when the Madeleines are cool, dip them into the boozy sugar and leave to cool and set on a wire rack, scallop-side up.
Top the chocolate pots with pistachios or cocoa nibs, if using and maybe a little sea salt. Serve to the delight of your fellow diners with a couple of Madeleines each – gorgeously naughty – enjoy!
Good Things magazine
Really easy and the joy of it is that this dessert can be prepared in advance – the Madeleines store nicely in an airtight tin and the chocolate pots will keep in the fridge for a couple of days – result!