cherries & chocolate
If you’re going to indulge in a bit of less-than-healthy deliciousness, do you go for the salty, deep-fried variety or the decadent dessert? Around here we lean decidedly salty, so we don’t do many weeknight desserts. But every now and then it’s nice to have something a little sweet. If, for example, your dinner consisted largely of experimental deep-frying, this might be the dessert for you…or if you’re just in the mood for something healthy-ish and snacky that still feels like dessert. (My use of made up words is appalling!)
Tim came across this chocolate sauce recipe in the most unlikely spot – a university level technical writing course for engineers…yup, not what you were expecting? Serve with your fruit of choice – we had kiwi, banana, pineapple & cherries. Commence dipping! This would be nice for brunch too, or anytime of day really…here’s Tim to explain:
This may not qualify as recipe, but I think you can gain something from it. The original recipe that the chef in my engineering class presented was – one can of coconut milk and 6 baker’s chocolate cubes. Basically, bring the milk to a simmer, turn off the heat, drop in the chocolate and stir until combined. It’s brilliant and takes 2 minutes.
In this particular instance, I didn’t have any coconut milk but I had some leftover half and half. It works the same way, just remember – the lower the fat content in the milk, the more chocolate you will need. I must admit, I am very jealous of people that make dessert for a living. Let’s add some cream to some chocolate and then dip fresh fruit into it – does the ratio really matter at this point? That being said, you can usually scrounge these items from the pantry and look like you thought of everything. Just give me credit when you do!