“Cooking With A Pin Up.” Ana Perduv’s “Chocolate Cream With red Wine.”
This Croatian hottie has been gracious enough to share her second recipe with Sad Man’s Tongue, and let us be the first to tell you, DECADENT BABY!
How lucky we are to have made contact with a Pin Up girl as cool as Ana, who despite her busy schedule has taken the time to send us recipes and answer our questions.
I can’t Imagine Dita Von Teese even giving us the time of day, so in Ana’s case we our very flattered, and now a bit fatter as well. Someone has to eat all this food to make sure it’s perfect, right?
Recently we featured Ana’s Zucchini pie, which not only helped us practice our spelling of zucchini, but gave us a wonderful treat. You can check out the Zucchini Pie recipe here.
And if you want to see Ana Really cooking then check out this amazing spread, ”Pin Up Girl Ana Perduv Giving Red Heads An Even Badder Ass Name.
But today is about chocolate and you will not be disappointed by this recipe, especially if you are a chocolate lover.
This recipe is great stand alone, or as you will see makes a great foundation for creating other delightful concoctions.
Ana Perduv’s “Chocolate Cream With red Wine.”
- 250 ml of red wine
- 60 g sugar
- 300 g of dark chocolate
- 3 eggs
- 600 g cream
- We added for a modification 350g Black Forest Fruits (Cherries, Blackberries, Elderberries) and 150g of whole almonds.
In a double boiler melt your chocolate. How this works is just bring a pot of water to boil, and on top of the pot have a stainless still pan or another pot that covers the boiling water below. Cut your chocolate into pieces and place half of it in the pan, as the chocolate melts add the remaining chocolate.
Fill small cups with the decadent mixture and place in the fridge for 4 hours. Here is where we got a little crazy. I love chocolate covered almonds, so I used part of the mixture to cover the almonds, which I figured I would eat as a candy later. But I also had some forest fruit. So here is why this recipe is so great. You can easily use the recipe as a base for countless other desserts.
The second variation was to add some black forest fruit to a dessert cup, then add the chocolate cream covered almonds on top, with another small spoonful of black forest fruit on the top.
As Ana mentioned to us you can add the whipped cream later with chocolate syrup. We opted for honey on the straight Chocolate Cream with Red Wine, and on The second variation with the almonds and fruit we added a some grape jelly. Unfortunately I was out of chocolate syrup and also caramel, which would have been great also.
You can even place in the freezer for a bit if you want it a bit cooler and it will set up like a mouse.
Big thanks again to Ana Perduv, we had a lot of fun doing this and were happy she was so receptive to our idea. We hope she will send us some more great recipes, and of course some more pictures of her.
If you would like to be featured in our series, “Cooking With A Pin Up,” please contact us at Sad_mans_tongue@hotmail.com