CHOCOLATE BONE MARROW PUDDING.
This is a variation on the popular vanilla custard version that I posted recently. This chocolate pudding is definitely more on the dessert scale of healing foods but so deliciously good. Use the highest percentage dark chocolate you can palate, I used 85 per cent.
1 kilo of bone marrow
100 grams of dark chocolate
150 mills of double thick cream
100 ml full fat milk
3 egg yolks
1 teaspoon of vanilla extract
1 teaspoon of cinnamon (optional)
Roast bone marrow for about 40 minutes at 180 degrees until the marrow is soft. Allow, to cool enough to handle and scoop out the marrow.
In a food processor, blend the chocolate until it resembles fine crumbs. Add the bone marrow to the mixture and process until well combined.
Heat the cream, milk, cinnamon and vanilla in a saucepan over a low heat until it looks like it is about to boil. Remove from heat and add to the chocolate. Process until smooth. Add egg yolks one at a time until mixture resembles a smooth custard.
Pour mixture into 6 dariole moulds or ramekins. Refrigerate for 4 hours or overnight. If you grease the dariole moulds you can serve them as you would a panacotta.