These wonderful chocolatey desserts are perfect for Christmas cocktail parties: they couldn't be easier to make, and are best served in small shot glasses so you can really savor the intense hit of chocolate. Even for a seated dinner party this is the perfect serving size, paired alongside a chocolate sorbet.
Intense Chocolate custards with nibs
Makes 8 servings
Equipment: A double boiler; a baster; eight 1/4-cup (65 ml) vodka or shot glasses.
5 ounces (150 g) bittersweet chocolate, such as Valrhona Guanaja 70%
3/4 cup (185 ml) light cream
2 tablespoons (1 ounce; 30 g) unsalted butter
Fleur de sel
About 1 tablespoon chocolate nibs
1. Break the chocolate into small pieces.
2. In the top of the double boiler set over, but not touching, boiling water, heat the cream and 1/4 cup (60 ml) of water just until warm. Add the chocolate pieces, stirring until the chocolate is melted. Add the butter and stir to melt and combine. Spoon the mixture into the glasses. (I have found that if you use a baster to “pipe” the chocolate into the glasses, it is less messy.) Refrigerate until firm, about 20 minutes.
3. At serving time sprinkle, with fleur de sel and chocolate nibs.
MAKE-AHEAD NOTE: The custards can be prepared up to 3 days in advance, covered and refrigerated.
NOTE: What are nibs? Cacao nibs are pieces of cacao beans that have been roasted and hulled. Nibs taste faintly similar to roasted coffee beans. They have a great crunch, a slightly nutty flavor, and a pleasant touch of bitterness.
WINE SUGGESTION: I love to serve this treat with the chocolate-friendly, sweet Banyuls reserve wine from Domaine La Tour Vieille in the Languedoc. With its touch of spice, hint of chocolate and overtones of raspberry, what could be a finer partner for a chocolate dessert?