Valentine’s is getting closer, and there’s only one way to really celebrate in our eyes, great food and fabulous wine. Whether you’re going out, or staying in, if you fancy winning some extra brownie points, then why not spoil your loved one with one of our chocolate puds…
Two of our head chefs have dished the details on their favourite chocolate delights, perfect for making that someone special feel that extra bit special. Plus, if you need something to wash it down, why not stop by and pick up a bottle of our Monferratto Rosso to enjoy with either pud? It’s velvety and elegant, a pure Merlot from a top Italian estate.
We’d love to see your photos and know who got your vote. Will it be the Frenchman or the Englishman?
Mathias’ Chocolate Nemesis
Makes 4-5 individual puds
Ingredients
1 tbsp Butter, 120g Butter, Sprinkling Plain Flour, 120g Caster Sugar, 100ml Water, 3 Medium Free-range Eggs, 180g of 53% Dark Chocolate, 5 Small Round Tins (10cm x 2cm)
Recipe
Pre-heat a fan-assisted oven to 180C. Melt the tbsp of butter and brush entire surface of tins before dusting with plain flour, tapping out any excess. Melt 75g of sugar with water in a saucepan and slowly add the dark chocolate and butter, whisking until melted. In a separate bowl, whisk the eggs with 45g of sugar until thick and creamy. Fold half the egg mixture into the chocolate mixture and once combined, fold in the remaining half. Pour into the tins so they are ¾ full and bake for 10mins. Once cooked, remove from oven, leave to cool and turn out.
Mathias recommends serving with raspberries, raspberry sauce and vanilla ice-cream.
David’s Chocolate Fondant
Ingredients
50g Egg Yolks, 185g Whole Eggs, 85g Caster Sugar, 200g Dark Chocolate, 130g Butter, 40g Plain Flour, 1 tsp Cocoa
Recipe
Grease and line the oven-proof ramekins with melted butter & cocoa.
Whisk the eggs and sugar together over a bain-maire to make a sabayon. In a separate bowl, melt the chocolate and butter together, then fold the sabayon into the chocolate, followed by folding in the plain flour to ensure its all folded together.
Fill the ramekins ¾ full and place into the freezer for about 2 hours. When time to cook pre-heat your oven to 190 degrees and place the ramekins and cook for 10 to 12 minutes. Serve at once with vanilla ice-cream.