Once in a while, you just gotta have chocolate. This will fix any chocolate cravings. Remember to prepare the sorbet one day ahead at least.
2 cups (250 g) of fresh blueberries
3/4 cup (180 ml) of water
1 cup (250 g) of sugar
1 cup (250 ml) of red wine (Merlot)
1 Tbsp of fresh lemon juice
In a heavy saucepan, combine the blueberries, the sugar and water. Bring to a boil stirring constantly to help the sugar dissolve. Reduce the heat to medium and let it simmer for 1 minute. Remove from the heat, let stand aside until completely cool.
When cool, transfer to a mixer or food processor and combine the blueberry mixture with the wine and the lemon juice. Process until smooth. Cover and chill for 2 to 3 hours.
Pour the mixture in an ice cream maker and process until frozen depending on the machine and manufacturer. Put the ice cream in a container and freeze. Make the ice cream 1 day ahead of possible before serving.
Mini Chocolate Lava Cakes
5.3 oz (150 g) 72% dark baking chocolate
6 Tbsp of butter (80 g)
1/2 cup (90 g) of sugar
2 big spoons of flour
Another flavored chocolate bar (ginger or mint or lavender or hazelnut & currant)
Fleur de sel
Preheat the oven to 475 ° F (240 ° C or Th 8-9) and grease 6 small silicone baking cups.
Break the 5.3 oz of chocolate in small pieces and melt them with the butter in a small saucepan until smooth. Set aside.
In a medium bowl, whisk the eggs with the sugar until completely dissolved. Slowly add the 2 big spoonfuls of flour and mix well. Add the chocolate-butter mixture and mix.
To pour the batter in the baking cups, start by filling them half way only. Break the flavored chocolate bar into small squares and put 1 square in each of the cups on the batter. Finish the operation by pouring the rest of the batter in the cups and filling them to the top.
Cook in the oven for 10-12 minutes (10 minutes for a real lava experience – 12 minutes for a slightly more cooked mini cake but still lava-ish as seen on the pictures). Let them stand for 15 minutes in the baking cups before removing and serving them.
Finish off by sprinkling a small amount of fleur de sel on top of the cakes so it sits in the chocolate cracks.