No prizes for guessing that this post is going to Sunita for Think Spice, Think Cinnamon.
Cinnamon and I have so far never been on talking terms – as a spice it usually remains safely tucked away in an unreachable dark corner of my rack only to be grudgingly removed for an occasional Bisi Bele Bhaath or Ghee Rice.
Chocolate and Cinnamon, however, I have discovered are another story altogether. Cinnamon added a rather interesting note to the standard chocolate pudding, making it smell warm and luxurious.
Adapted from this recipe at Epicurious
- Dark Chocolate – 125 gms
- Fresh Cream – 3/4 cup (can be replaced with Milk+1tbsp of cornflour)
- Milk – 1/2 cup
- Sugar – 1/3 cup (adjust as per taste)
- Corn flour – 1 tbsp
- Honey – 1 tbsp (gives the pudding a sheen, original recipe uses butter)
- Cinnamon – 1 tsp (powdered) (can be replaced with flavouring of choice)
- Nuts or Chocolate shavings or whipped cream (for topping)
- Chop chocolate into small pieces. Mix the milk and cornflour and set aside. Mix the honey and cinnamon and set aside. Set aside 4 to 6 cups with plastic wraps to cover them.
- Whisk the cream and sugar well and bring to a boil over medium heat in a heavy saucepan. Add chocolate pieces and whisk well till its melted, blended and shiny. Keep on a low to medium flame.
- Stir the milk-cornflour and add to the saucepan. Add the honey-cinnamon to the saucepan.
- Keep whisking and bring the mixture to a boil over medium heat. Keep for an additional 30 seconds to a minute till the mixture reaches custard consistency.
- Remove from heat and pour into individual portions in cups. Place a plastic wrap over each cup and freeze until set about 45 minutes to an hour.
Garnish with nuts, chocolate shavings or whipped cream before serving.