Traditionally, Turkish puddings are milk or pastry based and very sweet, but I found lots of chocolate desserts there. This combines chocolate with very Turkish flavours.
- 250ml whole milk
- 250ml double cream
- Ground seeds from 5 cardamom pods
- ½ cinnamon stick
- 4 tablespoons soft, dark brown sugar
- 2 tablespoons cornflour
- 4 teaspoons instant espresso coffee
- 200g plain chocolate, chopped
- 25g unsalted butter
- 1 teaspoon vanilla extract
- 200ml whipping cream whisked with 2 tablespoons icing sugar (or to taste) and chocolate-coated coffee beans
- Put the milk and cream into a saucepan with the cardamom and cinnamon. Bring to the boil, then pull the pan off the heat and leave to sit for 30 minutes so that the spices can flavour the liquid. Strain to remove the spices.
- Mix the sugar, cornflour and coffee together in a saucepan. Gradually whisk in the milk and cream mixture, adding slowly so that no lumps form. Set over a medium heat, bring to the boil, stirring constantly, then take off the heat. Add the chocolate, butter and vanilla and whisk until the mixture is completely smooth and the chocolate has melted. Divide between 6 little pots or coffee cups. Cover with cling film and refrigerate for at least 2 hours to firm up.
- Whisk the cream with the icing sugar and use it to decorate each mocha pot, then sprinkle with the chocolate-coated coffee beans.
To drink: The cardamom and coffee give a spiciness which makes Bual Madeira, Tokaji 5 Puttonyos, tawny port or Muscat de Beaumes de Venise better matches than darker, heavier ports or Australian fortified Muscat: Vidal-Fleury Muscat de Beaumes de Venise 2010, £12.99 for 37.5cl, and . Wine details correct at original magazine publication date.
From the May 2014 issue of House & Garden. Recipe by Diana Henry; photograph by Yuki Sugiura; food preparation and styling by Bridget Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.