Tonight, wanting something chocolaty I pulled the cocoa powder, sugar, vanilla and a butter out. While gnoche is generally chocolate melted by hot heavy cream I had neither the solid chocolate, nor the cream.
Now this was cooked by eye, no recipe, after all I was making it up as I went along.
I tossed some butter in a pot, started it melting and added white sugar and cocoa powder. I did stir in a little water to aid the powders to combine.
Brought the mixture up to a boil, boiled until it was at a thick foamy boil stirring continuously. I pulled it off the heat, stirred in some vanilla and poured into a buttered bowl to allow it to cool.
When cooled it was a nice thick consistency. Thicker than a pudding but not thick enough to hold a shape. VERY rich, fudge-like flavor. Very creamy!!!!! I guess it would be a gnache.. definitely great tasting. Something to be served in a small amount with a bit of whipped cream on top.
Now this was cooked by eye, no recipe, after all I was making it up as I went along.
I tossed some butter in a pot, started it melting and added white sugar and cocoa powder. I did stir in a little water to aid the powders to combine.
Brought the mixture up to a boil, boiled until it was at a thick foamy boil stirring continuously. I pulled it off the heat, stirred in some vanilla and poured into a buttered bowl to allow it to cool.
When cooled it was a nice thick consistency. Thicker than a pudding but not thick enough to hold a shape. VERY rich, fudge-like flavor. Very creamy!!!!! I guess it would be a gnache.. definitely great tasting. Something to be served in a small amount with a bit of whipped cream on top.
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It is the richest, most unctuous of all chocolates. I like making mine with whipped cream, similarly "heavy"; in the UK over here, we call it "double cream".
