As you all know, the dessert thing is new territory for me. I know so little and have so little of an idea of what is supposed to happen as you cook things. I at least have some idea what happens when I cook (well sort of).
In this case, I experienced a really cool chemical reaction. The chocolate was made by heating chocolate with some cornstarch. It says to cook for 5 minutes on medium heat and that it will hardened. After 2 1/2 minutes nothing had happened to my chocolate. Then, all of a sudden, it started to harden. This was really cool. This recipe takes 2 days because you need to chill each component. So you definitely need to plan ahead.
- Combine 1 1/4 cups of all-purpose flour, 2 1/2 tbsp sugar and 1/2 tsp baking powder in a food processor
- Add 1 stick unslated chilled butter cut into slices and pulse until batter begins to form clumps
- Whisk together 2 tbsp whipping cream (see recipe below) and 1 large egg yolk and add to processor
- Remove from processor and pack into your ramekins; finish by taking a fork and pierce the crust all over; cover and chill overnight
- Next morning, place in a 350 degree oven and bake for 22 – 25 minutes and let cool on a rack
- In a mixer, start with 1 cup of heavy cream – mix on medium and turn to medium high until stiff peaks begin to form
- Add 1 tbsp confectioner sugar and 3/4 tsp of vanilla and mix on medium high speed until the stiff peaks are completely formed (do not overmix)
- Simmer 1 1/3 cup of whole milk in a heavy saucepan (the milk was heated on medium heat and brought right to a bubble and then removed from the heat)
- Add 5 oz of chopped semisweet chocolate to the warm milk and mix until fully melted and incorporated; cool for 5 minutes
- In a separate bowl, whisk together 6 tbsp sugar with 2 tbsp plus 2 tsp of cornstarch; then, add 3 large egg yolks – mixture will be thick
- Now add back to the saucepan which is back on the stove on medium heat and pour in the cornstarch mixture
- Mix constantly; the mixture will begin to bubble and thicken (this happened for me at about 2 1/2 minutes); I kept stirring and heating for another 2 minutes until the mixture had completely thickened
- Remove from heat and whisk in 1 tbsp butter and 3/4 tsp of vanilla extract
- Let cool at room temperature for about 20 minutes stirring occasionally; cover with plastic and refridgerate overnight
- Simply spoon in the mixture into the cooled crust
- Add a dollop of whip cream and fruit of your choice and enjoy.