Ingredients:
Chocolate Pots:
300ml DairyBelle Real Fresh Cream
200g dark chocolate, roughly chopped
5 ml vanilla essence
2 ml ground cardamom
1 egg
Wafers:
100g DairyBelle Choice Unsalted Butter
100 ml castor sugar
1 egg white
150 ml cake flour
To Serve:
Fresh Fruit of choice
Method:
1. For the chocolate pots: Heat the cream and chocolate together in a double boiler or in a glass bowl over boiling water. Allow chocolate to melt completely. Add the vanilla and cardamom and mix through. Allow mixture to cool to room temperature and beat in the egg. Return mixture to the heat and beat until mixture is smooth and slightly thickens. Divide mixture between 6 serving cups or small bowls. Refrigerate for 2.5 - 3 hours.
2. For the wafers: Preheat the oven to 180°C. Cream the butter and sugar until light and creamy. Gradually add the flour and mix through. Lightly beat the egg white and add to the mixture, mix well. Spoon teaspoons full of batter onto the tray. Spread into 6cm rounds, leaving a space between each wafer. Bake for 6 - 7 minutes, remove from baking tray with a pallet knife and shape over a rolling pin or thick wooden stick while still hot.
3.Serve the chocolate pots with the wafers and fresh fruit of choice.
Tip:
Wafer recipe yields 40 wafers. Store in an airtight container for later use. Serve with ice cream, cappuccino or hot chocolate.
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