Chocolate régal is a rich and decadent dessert and my go-to for impressing guests. Here I'll show you how to make it two ways; firstly as a pudding for a gathering of few and secondly as strawberry bites to go with nibbles.
Note: if you're making the strawberry bites, you probably wont need a full quantity of the chocolate régal and I recommend halving the recipe
Heat the cream in a saucepan on the stove with a low heat until it just begins to bubble. This is just to get enough heat into it to melt the chocolate so dont let it boil properly.
Take the pan off the heat and let it cool whilst you snap your chocolate up into blocks.Add the chocolate to the cream and stir until it's completely melted. This will take a little while and may seem like it's not working but just keep stirring and eventually it will come smooth.
Break up the yolks with a fork then add them to the pot and stir in well. Once the mixture is smooth again, add the butter and stir that in too. Now the régal is finished. Depending on how warm the mixture is once you've finished it may not be as thick as in the image but that's fine and it should harden as it cools.
For this dessert you will need five small serving dishes, I find espresso cups are the right size and look very cute.
Pour the chocolate evenly into the cups and wipe off any spills with dry paper towel. Cover them with cling-wrap and chill for at least an hour.
Serve with a side of fresh strawberries and enjoy.
Once the chocolate régal is finished, cover the saucepan well with cling-wrap and chill in the fridge for at least an hour.
Halve the strawberries and thread each half onto a toothpick for ease of handling. Make sure you push the pick in near the stem as the flesh is denser there and it will hold more firmly.
If you have an icing piper, load it up with a quarter of the mixture and pipe about a teaspoon onto each strawberry half. If you don't have a piper, you can just spoon it on.
Keep the bites in the fridge until you're ready to serve.