Valentine Day is coming this week! This Spiced Chocolate Cream would be a nice dessert for your loved ones. All you need is spices, cream and Green and Black's Organic 70% chocolate. You can also get inspiration by watching their videos on their website and follow Green & Black's Canada on Facebook.
For a Valentine gift to my readers I would like to offer two Green & Black's Organic chocolate bars to one person in Canada. Once chosen the winner will have 24 hrs to reply to the email sent to them with full mailing address. Please enter using the Rafflecopter:
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Green & Black’s Organic Spiced Chocolate Cream
1 cup (250 ml) Heavy cream, with a little extra left over
1/2 Small, fresh red chili, seeded
1 Cinnamon stick
2 Star anise
200g (7oz) Green & Black’s Organic 70% Dark, broken
Shortbread cookies, for dipping
Slowly bring the cream, chili, cinnamon stick, star anise, and cloves to a boil in a heavy bottomed saucepan. Then remove from the heat and leave to infuse for 20 minutes.
Strain the infused cream into a measuring cup. Discard the spices, and top off the hot cream to1 cup (250 ml) with your extra cream if the level has gone down slightly.
Bring the infused cream back to a boil in the pan and add the chocolate. Stir off of the heat until the mixture has a velvety, smooth texture.
Divide the mixture between six cups or glasses and grate a little nutmeg over the top. Serve
warm or at room temperature with shortbread cookies to dip in.
Makes: 6 servings
Recipe courtesy of Green & Black’s Organic
Valentine’s Day 2013
Disclaimer: La Cuisine d'Hélène received Green & Black's Organic Chocolate.