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:
- 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.
- Add the egg yolks, whisk until smooth cream. Stir in butter. Pour the custard into prepared espresso cups and refrigerate until chilled and firm.
- 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
