Decadent Chocolate Pots

Oct 9, 2013

Serve Chef Peter’s Decadent Chocolate Pots in a variety of unique containers.

Pots of rich chocolate ganache, laced with Kahlua will satisfy any chocolate lover’s sweet tooth.

Recipe from Chef Peter Jovetic, Seasoned To Taste

Ingredients:

• 1 cup heavy cream
• 7 oz. semi-sweet or bittersweet (70% cocoa solids) chocolate at room temperature, coarsely chopped
• 2 large egg yolks
• 2 tablespoons Kahlua or liquor of choice
• 2 oz. unsalted butter

Method:

1. In a medium saucepan, heat the cream and Kahlua until bubbles appear around the edge. Remove the pan from the heat, add chocolate and let stand for 1 minute, then stir until smooth.
2. Add the egg yolks, whisk until smooth cream. Stir in butter. Pour the custard into prepared espresso cups and refrigerate until chilled and firm.
3. Garnish with fresh berries and Pirouette cookies.

Gosling’s Wine of the Week

SANDEMAN FINE TAWNY PORT N/V
Sandeman Fine Tawny Port from Northern Portugal is the ideal choice from Gosling’s for Chef Peter’s dessert. This port can be enjoyed in many ways – chilled, over ice or mixed in a cocktail. As George Sandeman says “….. there is no need to save it for a special occasion, make any occasion special… by drinking Sandeman Port.”

The retail price is $18.00 and is available from Gosling’s and Lindo’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 8th, 2013