Dangerously Dark, page 30
CHOCOLATE STOUT AFFOGATO
1 scoop chocolate ice cream
1 shot freshly brewed espresso
1 shot chocolate liqueur, like Godiva Milk Chocolate
½ cup chocolate stout or Guinness stout
GET READY: Place the ice cream in a small bowl or mug.
GO: Pour the espresso over the ice cream, followed by the chocolate liqueur and the chocolate stout (the chocolate stout will foam a little; that’s okay). Consume immediately, before the whole thing turns into delicious, melty chocolate soup.
NOTES FROM HAYDEN
Never had an affogato? You’ve got to try this one! An affogato is Italy’s version of a root beer float—and this boozy version is especially delicious.
Don’t try this one right before bed, though. I’m a huge chocoholic, but the espresso puts this treat in the afternoon-delight category for me.
(ALMOST) INSTANT HOUSE-MADE DOUBLE-CHOCOLATE PUDDING
3 ounces bittersweet chocolate, finely chopped
½ cup granulated sugar
¼ cup brown sugar, packed
cup cocoa powder
2 tablespoons cornstarch
teaspoon salt
2¼ cups milk
2 teaspoons vanilla extract
GET READY: Place chocolate in a small heatproof bowl; microwave at 50 percent power for 2 minutes, stopping to stir after 1 minute. If the chocolate is not yet completely melted, heat up to 30 seconds more at 50 percent power. After melting, allow to cool slightly.
MAKE PUDDING: In a medium heatproof bowl, whisk together granulated sugar, brown sugar, cocoa powder, cornstarch, and salt. Whisk in approximately ½ cup of the milk, stirring until smooth. Whisk in remaining milk.
Microwave pudding for 6-9 minutes, stirring every 3 minutes or so, until mixture comes to a complete boil. (Watch closely, or pudding may boil over!) Whisk in melted chocolate and vanilla extract. Pour pudding into individual serving dishes; cover each dish by pressing plastic wrap directly onto surface of pudding. Refrigerate until completely cool, approximately 2-3 hours. Serve and enjoy!
NOTES FROM HAYDEN
You might be reluctant to use a microwave for this recipe (and especially for melting chocolate), but as long as you keep an eye on things, it’s a fast and easy way to make pudding (or ganache, or hot-fudge sauce). Feel free to gild the lily with a dollop of Chantilly cream (which is just a fancy way of saying heavy cream whipped with vanilla and sugar) and shaved chocolate.
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ISBN-13: 978-1-61773-347-5
ISBN-10: 1-61773-347-4
First Kensington Mass Market Edition: October 2015
ISBN: 978-1-6177-3347-5
First Kensington Electronic Edition: October 2015
Colette London, Dangerously Dark
