After a nice juicy steak you might want something for your sweet tooth. And chocolate is the best there is, so the choice is simple. This dessert is really simple to make and tastes so good your brain will melt.

Tip (important)

Do exactly what I say in this recipe and you get a great result. It is especially important to consider the way you handle the chocolate.

Shopping list

  • 1,5 gelatin sheets
  • 4 dl cream
  • 0,5 dl sugar (I use Demerara)
  • 1 vanilla pod
  • Chocolate! (60-100 grams and as dark as you like. I normally use 64-70% myself. You can use Valrhona but cheaper ones work too)
  • Frozen blueberries (should be easy enough to find in your grocery store)
  • Some more sugar
  • Some cognac?

How to do it

Slice the vanilla pod and scrape all the little seeds out of it. Put them in a pan together with the cream and sugar (the pods too). Heat while stirring gently until it boils and set aside. Pay attention so it doesn't boil over!

In another pan you put the chocolate. Break it into smaller pieces and melt using veeery little heat. I have a "keep warm" function on my stove which is perfect for this. Otherwise use a bowl of hot water and put a smaller bowl containing the chocolate inside until it melts. Don't get water in the chocolate, it will ruin everything

Get the gelatin and put it in cold water for 5 minutes.

Squash the water out of the gelatin with your (clean) hands and mix it with the cream. Sift the cream into a steel mug to remove larger pieces of the pods and the pods themselves. The seeds will go through the sift.

Start adding the now sifted cream to the melted chocolate. It is a point that the cream and chocolate is about the same temperature or you'll get a funky result. Do this little by little and make sure you whisk it completely together before adding more cream. Continue until all the cream is mixed with the chocolate. 

Congratulations! That's it. Pour into dessert cups and let cool in room temperature for a little while. Then cover with plastic film and put in fridge for 3-4 hrs.

But what about the blueberry sauce?

To balance out the chocolate we use this blueberry sauce. It is SUPER easy to make. Put one cup of blueberries in a pan and some sugar and cognac (not much, 2-4 cl is more than enough). Heat until a boil (to remove some of the alcohol and melt the sugar). Make sure the berries aren't sweetened. If they are you probably don't need to add sugar. After it has boiled for 3 seconds, set aside and let cool off in room temp. Don't put them in the fridge. You want to serve this tempered to get max flavor.


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