Friday, December 03, 2004

Friday expensive chocolate blogging

It's been a busy week although it wasn't a blog-productive one. The first grader is muuuuuch better and ran back to school, finally. Mom is no longer as fun as friends. (Waaaah).

I've been trying to find a chocolate and prune dessert that I'm craving today. Sounds strange but it was tasty, I kid you not.

I did end up, somehow, on the Valrhona Chocolate site, probably the most expensive chocolate I've come across although I bet there are others.

Here's a chocolate muffin recipe from their site:
They are delightfully moist and full of energy, perfect to serve at coffee (or tea) break or for after-school snacks.

• Preheat the oven to 160ƒC (325ƒF)
• This recipe makes 12 to 15 little muffins, 6 to 8 cm (2 to 3 in) in diameter

• 180 g (6 oz) Noir Gastronomie, 61% cocoa
• 50 g (1/4 cup) oil (with a neutral taste)
• 4 eggs
• 70 g (1/3 cup) sugar
• 70 g (1/4 cup) honey
• 160 g (5-1/2 oz) almonds, finely ground
• 30 g (3 tablespoons) flour
• 1/2 teaspoon baking powder
• 100 g (1 cup) Muesli cereal

Melt the chocolate in the oil, using either a double boiler or a microwave oven. Using a mixer, beat the eggs. Add sugar, honey, and ground almonds, and continue beating until the mixture is white and frothy. Sift together the flour and baking powder. Lighten the chocolate mixture with a little of the egg mixture, then add it to the remaining egg mixture. Finish by incorporating the sifted ingredients delicately, followed by the cereal.

Pour into small rings placed on a baking sheet or into muffin molds. Bake at 160ƒC (325ƒF) for about 20 minutes or until the point of a knife inserted in the center comes out clean. Remove rings or unmold immediately.
Proceed to drool.

Update: CmdrSue begins with a great quote on her post today.