I’m not normally one for hot chocolate, having made myself ill on thick Spanish hot chocolate and churros. Too many people had however mentioned Monsieur Truffe when I asked tips on places to explore in Fitzroy, my new stomping ground. Well it was amazing. Perfect sized tiny mugs of rich dark chocolate, not too sweet and not too rich- just right. And the Mocha which is my favourite of all was made with an 85% bitter chocolate and coffee and was pure heaven in a cup.
You are looking at a Gorgeous Gugel which is a Gugelhopf – warm intense chocolate pudding with a melting middle served with white chocolate granita and a blackcurrant mint cassis compote. So divine so perfect. You’ll have to head to Brighton, to Terre a Terre to try it.
It goes without saying that we at the belly love chocolate. We nuzzle on tiny pieces of the best quality we can get our hands on and live for the tiny high that ensues. Today is the day that I unpacked 5 beautiful bars that arrived courtesy of the lovely people at Chocolate and Love. Please feast with us….
This Oreo cookie crust, peanut butter cheesecake, topped with chocolate ganache and miniature Reese’s peanut butter cups, is the ultimate death (or sex) by cake. The kind of thing that Elvis would eat? This over-the-top American dessert has been lovingly conjured by domestic Goddess in Amsterdam, Carla Madden. Warning! Not to be eaten alone, but rather, shared at a huge birthday or special occasion. Oh if only I was in the Dam to enjoy a slice of your genius Carla….
This chocolate mousse recipe is courtesy of Bill Granger and is the most insanely rich chocolate mousse ever. Infact it serves 6 and uses almost half a kilo of dark chocolate. Madness! Yet it’s so damn good, especially when I go heavy handed on the obligatory splash of brandy… On top of that, the fresh rasberries and the whipped cream with a splash of orange blossom water, lighten and contrast the chocolate making it infinitely easier to keep on devouring. Bill serves his in coffee cups, which makes sense, but I only had old mismatched tea cups and that worked fine for me. Enjoy! Oh and if you want another great chocolate mousse try this one. It here on Growling belly and very very popular.
Princess Lottie has been at it again. So sinful I’m absorbing calories just looking at them. Nanimo bars a Canadian invention and Cherryripe bars inspired by an Australian confection, this plate epitomises diplomacy degustation…
I served this mousse at Simone’s christmas lunch and it out chocolated all the girls. Intense!
For the ultimate chocolate sensation, this is best made with dark chocolate containing at least 70 per cent cocoa solids. Good with biscotti, shortbread, or a little whipped cream.
Adventures with Chocolate: 80 sensational recipes is chocolate genius Paul A. Young’s first foray into cook-books, and, like his wonderful shops in London, it’s playful, inspiring, delicious and surprising. Cory Doctorow writes…
