Desserts Recipes - Chocolate and Pernod Creams Recipe

Ingredients

SERVES 4

• 50g/2oz dark chocolate (broken into pieces)

• 250ml/9fl oz milk

• 300ml/1/2pt double cream

• 25g/1oz caster sugar

• 1 tablespoon arrowroot (mixed with 2 tablespoons milk)

• 3 tablespoons Pernod

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Method:

1. Put the chocolate in a heatproof bowl set over a pan of barely simmering water. Stir over a low heat until melted. Remove the pan from the heat and cool slightly.

2. Pour the milk and cream into a pan over a low heat and bring to just below boiling point, stirring occasionally. Remove the pan from the heat and set aside.

3. Beat the sugar and the arrowroot mixture into the melted chocolate. Gradually stir in the hot milk and cream mixture, then stir in the Pernod.

4. Set the bowl over a pan of barely simmering water and cook over a low heat for about 10 minutes. stirring constantly, until thick and smooth.

5. Remove from the heat and set aside to cool. Pour the chocolate and Pernod mixture into 4 individual serving glasses.

6. Cover with Clingfilm and chill in the refrigerator for 2 hours before serving.