6. Chocolate Cannelé
offers a cooking demo of these ancient desserts in the lounge on cruises that visit Bordeaux. The famously eggy desserts caramelize on the outside for a complex flavor that's sweet and rich.
- 2 cups milk
- 1 vanilla pod
- 5 tbsp butter
- 1/2 cup chocolate couverture
- 1 cup icing sugar
- 3/4 cup flour
- 1 tbsp cocoa powder
- 2 whole eggs
- 2 egg yolks
- 4 tsp rum negrita
1. Boil together the milk, vanilla, and butter. Pour the liquid over the chocolate, whisking to obtain an emulsion, and set aside.
2. Sift together the sugar, flour, and cocoa powder. Add the mix to the eggs.
3. Add the chocolate mix and mix with a mixer. Finally, add the rum.
4. Fill in the cannelé molds and bake at 375° F for 35 to 40 minutes.
Sherri Eisenberg is a New York City-based writer and editor. She is the former editorial director of ShermansCruise.