Ok, so this may not strictly be Mediterranean, but certainly chocolate is, and anyway, my blog, so here is a little bit of decadence and something that is awfully good at boosting the endorphins. A glass of sparkling shiraz and you will be one happy camper!!!
Chocolate and pretzels
200g each dark chocolate (70% cocoa solids) and chocolate (55% cocoa solids), finely chopped
200ml pouring cream
3 egg yolks
25g salted pretzels
Sea salt flakes, to serve
Melt chocolate in a heatproof bowl over a saucepan of simmering water and set aside. Bring cream to the boil in a saucepan over medium-high heat, add to the chocolate, stir until smooth and set aside.
Whisk yolks and 40ml hot water in a heatproof bowl over a saucepan of simmering water until pale and frothy (2-3 minutes) then transfer to an electric mixer. Fold in the chocolate mixture and whisk until cooled to room temperature (2-3 minutes). Spoon into a 7cm x 28cm cake tin lined with baking paper, smooth the top and scatter with the pretzels. Refrigerate overnight to chill.
Cut into fingers with a hot wet knife and scatter with sea salt flakes.
Enjoy!!!!
