Recipe: Spiced chocolate bisque
- 500 ml heavy cream
- 200 ml whole milk
- 100 grams sugar
- 1 vanilla bean, split
- 1 star anise
- 1 stick of cinnamon
- Zest of 1 orange
- 3 slices of fresh ginger
- 5 grams cocoa powder
- 3 grams instant coffee powder
- 6 egg yolks
- 135 grams dark chocolate, chopped
1 In a medium saucepan, heat the cream, milk, sugar, vanilla bean, star anise, cinnamon, orange zest and fresh ginger. Bring it to a boil. Turn the heat off and let it steep for about 10 minutes. Return the mixture to a boil and add the cocoa powder and instant coffee powder. Whisk well.
2 Place the egg yolks in a large bowl and temper the milk mixture into them while whisking. Return this mixture to the sauce pan and cook for a couple of minutes while constantly stirring until lightly thickens.
3 Place the finely chopped chocolate in a large bowl. Place a fine sieve over the bowl and pour the custard over the chocolate. Mix until all the chocolate is melted and you have a smooth cream.
4 Can be served warm, room temperature or cold. Store in the refrigerator for up to 2 days. It will thicken when it cooled.
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