Creme au chocolat with brandied blackberries
Instructions:
- CHOCOLATE CREAM:
- 2 cups creme fraiche (16 ounces);
- 6 ounces good-quality bittersweet chocolate, finely chopped (about 1¼ cups).
- BRANDIED BLACKBERRIES:
- 2 cups fresh blackberries (about 6 ounces);
- 1½ tablespoons packed light brown sugar;
- 1½ tablespoons brandy.
- To make the chocolate cream, place the crème fraîche and the chocolate in a large heavy-bottomed saucepan and combine well using a wooden spoon. Heat the mixture over medium-low heat, stirring gently and almost continuously, until it is smooth and the chocolate has melted, about 5 minutes. The mixture will look granular.
- Increase the heat to medium. Stirring all the while and watching closely, bring just to a boil (bubbles should break just below the surface), 3 to 4 minutes. Immediately remove from the heat, stir a few more times, and spoon the darkened mixture into small (5-ounce) dessert cups. Allow the chocolate cream to cool to room temperature; cover loosely with plastic wrap and chill until firm, at least 2 hours or overnight. Allow to come to room temperature before serving.
- To make the brandied blackberries, combine the ingredients in a medium bowl and let sit for 20 to 30 minutes, stirring a few times. Top each dessert with a few berries and their juices.
- TO GET A HEAD START: Creme au chocolat can be made up to 2 days ahead.
- TO VARY IT: Replace blackberries with raspberries.